In 1998, Rosalie Molina and her husband Manolo Garrote had a vision to revitalize winemaking in their home region of La Mancha. They envisioned a return to the basics of organic grape growing and natural wine making and the simplicity of their ancestors. Purchasing a small estate in the sub-denomination of Manchuela, they soon grew their holdings by purchasing plots of old vine Grenache and Bobal surrounding the winery. Today they've come from 6 hectares to 60 hectares of vines all of which they farm organically. A family estate, Manolo manages the vines while Rosalie works in the cellar.
Manual harvest of Grenache Blanc grapes on sandy soil in early October. Winemaking in 1000l amphora. Pre-fermentation skin contact of 24 hours and then 28 days of skin contact maceration through fermentation. Aging in amphora off the skins. Bottled without fining, filtration, or sulfur.