Organic wine


The application of new green models and 360-degree resources is a constant in all of the association’s most innovative wineries:

  • In vegetal cover. They are fertilized with materials of organic origin from extensive farms that can be composted following biodynamic methods.
  • Biological diversity. Pests and diseases are controlled by creating a good biological, botanical and animal diversity: fields of aromatic and medicinal herbs, bee boxes, flocks of sheep that keep the grass down, chickens… both in the vineyard itself and in its margins.
  • Ancient techniques. Use of jars made from the clay of the land itself or use of wood from nearby forests for barrels or staking the vineyard. Agroforestry in some wineries combines the cultivation of local trees in vineyards that improve soil fertility, reduce soil erosion and improve nitrogen fixation in the soil. The principles of biodynamics are applied to keep the soil alive and to follow the natural cycles of the moon and stars in planting, pruning and harvesting.
  • Calculation of carbon footprint. Preference for lighter glass bottles. Reduction of grape harvest remains in vineyards by using the biomass left over from pruning the vine shoots, which are crushed to generate microorganisms and nutrients from the vines themselves.
  • Reduction of water consumption. Recovery of rainwater, construction of wetlands, recovery of wastewater in cisterns or cisterns on roofs and use of biodynamic treatments that reduce the amount of water used in the vineyard.
  • Energy self-consumption. Start-up of photovoltaic installations that save 83% of energy, or for drip use and avoid the emission of CO2 into the atmosphere, and own solar power plants with zero emissions.
  • New packaging, labels and closures. Reusable glass for other uses and improved design with new packaging such as bag in box or recycled fiber paper labels or “Stone paper”. Natural corks and cork from local cork oak forests are used as renewable and recyclable material since cork retains more CO2 than it emits.
  • Recovery of local grapes. Creation of its genotype and phenotype and clones of each variety to maintain the work of the ancestors. Maintenance of centenary old vines.
  • Gravity winery and minimum intervention. Take advantage of the orography of the terrain to bury the winery, transfer the harvest without effort, bottling by gravity and without pumps to ensure no addition of oxygen, cellars in the deepest areas or plant covers to isolate the buildings. All the CO2 produced during fermentations can be used in the inertization of the press or fermentation tanks when it has not yet started and thus create this self-protection.
  • Natural air conditioning. To create geothermal stability as the low-cost technique of the Canadian well: pipe networks in the subsoil outside the cellar that work by thermal inertia to adjust the temperature of the air that produce good energy savings.