It is a privilege for us to elaborate our beverages with minimum intervention and letting nature do its work.

In 2016, the GOVERNMENT OF ARAGON recognized our artisanal way of working and granted us the distinction of ARTISAN FOOD COMPANY.

Since 2018 we are part of the VIGNERONS DE HUESCA group, composed of 6 family wineries in the province.

This initiative seeks the differentiation of the product and the link of the product to the territory, enhancing the “Triple A” (Agriculturist – Artisan – Artist).

Since 2019 we are part of the “Círculo Agroalimentario Comparte el Secreto” which is formed by key players of the agri-food ecosystem that aggregate value to our sector and food.

Viticulture and winemaking



We cultivate our vines responsibly and in a traditional way, with low yields since it depends directly on them to obtain quality wines. We do not ask more from them than they are willing to give us. We look for balanced, phenolically ripe grapes, maintaining good acidity, small in size, with a very high skin/pulp ratio. This is helped by the poor, chalky, stony and somewhat sandy soil of our vineyards, the water stress and the low yields obtained on dry slopes. 

The grapes are harvested by hand in 15 kg boxes during the first weeks of October and transported to the wineries in Montesa and Almunia de San Juan (Huesca), which are located just a few kilometers from the vineyards. All the bunches are checked and those grapes that are not in a perfect state of health are removed.

The grapes are destemmed to prevent herbaceous parts from entering the fermentation process.

We elaborate our wines with the minimum intervention to let the grapes show their maximum expression. Due to the high antioxidant content of our grapes, the use of sulfites (preservatives) is minimal. Our wines are not corrected in any way or at any time. They are presented at the same time, in order to maintain their essence, without fining and with a light filtering.

We close the circle by returning to the land what it gave us, such as pruning residues and grape skins after fermentation and we fertilize with cured manure from the family’s sheep, in alternating lanes each year.