Producer Profile

Daniel Ramos

Their vineyards boast ancient gobelet-trained vines, aged between 50 to 100 years. Due to the steep slopes, mechanical intervention is impractical, prompting all tasks to be meticulously executed by hand, with horse-drawn plowing. Relocating to an old co-op in El Tiemblo in 2010, they've since crafted wines there, inheriting concrete tanks and clay amphoras. Utilizing native yeasts, their wines undergo extensive maceration, even among whites, yet never veering into over-extraction. Barrels, aged and neutral, are exclusively used, regardless of prolonged aging. Filtering and fining are eschewed, with only a minimal dose of sulfur added at bottling. Their expansion has been significant, currently spanning over 15 hectares.


Where The Wines Come From

Castilla y Leon

Natural wine from Castilla y León embodies the essence of the region's terroir, capturing the rugged beauty and rich history of its landscape. With vineyards nestled amidst the undulating terrain and nourished by the region's continental climate, these wines showcase a harmonious balance between tradition and innovation. Characterized by their minimal intervention approach, Castilla y León's natural wines prioritize organic and biodynamic practices, allowing the grapes to express their truest flavors. Expect vibrant acidity, earthy undertones, and a distinct minerality that reflects the ancient soils of the region. Each sip is a journey through the sun-soaked vineyards, evoking a sense of timelessness and authenticity unique to Castilla y León.