A unique environment and sustainable viticulture: this is where the character of our wines comes from.
Montanchuelos estate is located in a privileged enclave in Castilla la Mancha, between the Toledo Mountains and Sierra Morena. Our lands extend along a valley with unique characteristics: on the banks of the Jabalón river, in the volcanic area of Campo de Calatrava. Extinguished volcanoes, lava flows, coladas, hervideros or maars, have left their traces in such a unique relief.
This natural environment has been inhabited since the beginning of civilisation, with settlements from the Bronze Age, the Oretan culture, Romans, Visigoths and Muslims. In the 13th century, after the battle of Las Navas de Tolosa (1212), the Order of Calatrava created the Encomienda de Montanchuelos, which continued to exist until the end of the 19th century.
Towards the south, in the first foothills of the Sierra Morena, is where we can find our 20 hectares of Tempranillo vines that we cultivate with huge dedication and passion. At this exact point the average altitude above sea level is over 650 meters and the climate is continental, meaning cold winters and hot summers. The same contrast that the terrain offers is offered by the climate, and that is what gives our wines such a unique personality. The thermal oscillation is very pronounced between day and night throughout the four seasons of the year, and the average annual rainfall is
What more could be asked for? Our philosophy is a commitment to practicing traditional sustainable viticulture, taking take care of our vineyards in a natural way, without aggressive elements. We rely on those practices that have proven over time to be the most respectful with the environment.
Harvest: the ritual of tasting the grapes in the field, the laboratory analyses, and determining the optimum point of ripeness, signal the moment when we begin harvesting. This process is carried out independently in each plot, taking into account all parts of the grape: pulp, skin and pips.
We pick each bunch individually by hand and place them in 10kg baskets to avoid breaking the skin. The grapes arrive intact in just a few minutes to the winery, which is surrounded by the vineyards. Once in the winery they go through another selection process, they are destemmed, and undergo several days of cold maceration before fermentation takes place.
Fermentation: We deposit the grapes in stainless steel tanks, and the yeasts present in their skin are responsible for carrying out the whole process organically. Our work is limited to gentle daily pumping-over during fermentation.
Ageing: the wine is aged in French oak barrels located in an underground cave, with controlled humidity and temperature.
Bottling: Before bottling, we carry out a slight natural cold stabilization, without using fining agents.
Marta Ramas and Miguel Fisac are Agricultural Engineers and graduated in Oenology from the University of Bordeaux, where they began their professional career, working in Grands Crus Classés in Saint-Emilion, Sauternes and Pessac-Léognan. During their time in France at wineries such as Domaine de Chevalier, Château Olivier, and Domaine Denis Dubourdieu, they learnt that it is the small details and a great terroir that makes the difference when it comes to making a great wine.
Their restlessness and love of wine later led them to explore new wine-growing areas in New Zealand, California, and South Africa, where they worked for several seasons, and where they continued to learn about the different forms of winemaking in the world. In 2013, they decided to return to Spain to embark on a new adventure and lead several projects in different regions of Spain, joining our project in Montanchuelos, firmly convinced about the potential of our volcanic terroir.