The Montanchuelos estate is located in Campo de Calatrava, a geographical region that is located between the Montes de Toledo and Sierra Morena.
The farm extends through the valley of the Jabalón River, in the middle of the volcanic area of Campo de Calatrava. Recent volcanism is reflected in the relief in the form of extinct volcanoes, coladas, hervideros or seas, and has contributed decisively to the uniqueness of our soils.
To the south are the mountains that give name to the farm, and that are actually the first foothills of Sierra Morena: this is where we grow 20 Ha of Tempranillo.
With an average altitude of 650m. above sea level, the climate of this region is continental, with cold winters and hot summers, a very pronounced thermal oscillation between day and night in any season and average annual rains of 400mm.
We practice traditional crops and non-aggressive natural care, those that over time have proven to be the most respectful of the environment. In this sense, we limit the load of our strains to a maximum of 2kg.
We start the harvest when the grape tasting in the field and laboratory analyses determine the optimal ripening point.
We collect the bunches by hand, in 10kg baskets to prevent the skin from breaking. The vineyards surround the winery, so that the intact grapes immediately reach the two selection tables for examination. Once destemmed, several days of cold maceration pass before fermentation takes place in stainless steel tanks.
The whole process is done with the natural yeasts of the grapes themselves.
Our wines age in an underground room with controlled humidity and temperature. We use mostly French oak barrels with a small proportion of American oak.
Before bottling, a slight natural stabilization by cold is performed, without the use of clarifiers.