The secret lies in the raw material: we have 25 hectares, of which the bodega owns 15 and works the others on lease.
Old gobelet-trained vines formed by three irregular arms rising to one metre from the ground. If an arm breaks of falls off due to age, it is replaced by a new shoot from the base. This allows the individual clusters of grapes to air, without touching each other.
We use old vineyards because we consider that the balance of production achieved cannot be matched, because the depth of their roots and the volume of soil covered reduces the impact of drought or excessive rainfall and because they bring greater complexity to the grapes.
This grape is of a limited yield and proves to be a remarkably aromatic, with an intense red colour, tannic, fruity with high acidity and suitable for ageing, it improves the wine mixtures (coupages) with such ease that a common saying in this region is that Graciano adds “gracia” (grace or charm in Spanish) to blends in which it is present. Graciano is usually and traditionally blended with tempranillo in a small proportion but there are also amazing and highly awarded single varietal wines of 100% Graciano.
We know the type of soil and its characteristics, age and orientation as well as its historical yield.
In order to decide when to start the harvesting, the frequency of visits to each vineyard is stepped up to three times a week from the beginning of the ripening process, with samples taken of 200 grapes from different plots, analysing parameters such as grape volume, probable degree and sugar content, pH, and weight.
In this way, we separate up the grapes into their different categories, so that when they are picked we can make a rough calculation of how many grapes we have in each plot, when each one should be picked and what type of wines we should use them for.