At the heart of Seca, a small town in Castilla y Leon, different generations of the Cantalapiedra family have worked passionately, crafting wine. Nearly 21 hectares of vines aged around 30 years grow in the birthplace of the Verdejo variety. The soils are mainly composed of gravel but there are also some clay, sand, and limestone spots too. The region’s terroir is defined by its distinctive mantle of pebbles, which plays a crucial role in shaping the character of the Verdejo grape. Aware of today’s environmental issues and committed to offering authentic cuvées that reflect the purest expression of the terroir, the estate adheres to strict biodynamic principles and is certified organic. After the grapes are harvested entirely by hand, vinification takes place with as little intervention as possible to conserve their excellent quality. Fermentation is started by natural yeasts and minimum sulphur is added.

El Chiviritero, a small 1.1-hectare vineyard planted in 1981, is dedicated to Verdejo, the iconic grape variety of Rueda, in the northern central part of Spain’s Castilla y León. Here, the vines are pruned in classic goblet shapes and thrive at 750 metres altitude on a rugged clay-limestone terroir strewn with stones, yielding small quantities of intensely flavoured grapes with striking acidity. The grapes are carefully hand-harvested and placed into small 15kg crates, swiftly pressed upon arrival at the winery, and their juice transferred directly into barrels. Spontaneous fermentation, triggered by native yeasts, unfolds over a month and a half. This is followed by malolactic fermentation during the nine months of barrel ageing, before the wine spends an additional eleven months refining in vats. A gentle filtration completes the process before bottling.
Barrel fermentation and ageing imbue Verdejo with tropical, almost honeyed aromas, intertwined with delicate hints of white flowers. On the palate, the grape variety’s distinctive acidity supports a lush, refreshingly vibrant substance. This wine can be aged for six to ten years in a cellar, rewarding patient wine lovers with added complexity.