DISCOVER THE HISTORY OF BODEGAS VILAPLANA
It is an exciting and complex profession at the same time, that requires a lot of dedication.
Our most important work is in the field, where we are throughout the year looking for the best development of the vines so that they produce high-quality grapes.
This passion that we have for understanding and caring for the vineyard, well integrated into its environment, and respecting the biodiversity, we inherited from Grandfather Juan.
More than a profession, it’s a way of life, which allows us to be in contact with nature and its annual cycles. Getting back and recover the life in the countryside.
We work the vineyard in a traditional, organic, and regenerative way.
Looking to keep the soils in balance, and full of life.
To make the white wine we use, the local variety «Jaén Blanca» which is planted in small old vineyards that which we are recovering. Also, the “Macabeo” grape, both of them, planted in the Paraje del Mincal, with sandy soils, and round river stones.
The “Tempranillo” vineyard is located at the entrance of the Sierra de Baza Natural Park,
with stony, clayey and calcareous soil.
Finally, the “Garnacha” is planted on the hills behind the winery, on small terraces.
Our winery is located in the countryside, in the heart of the estate, and surrounded by vineyards.
The building is a “Cortijo” typical Andalusian farmhouse. Built-in 3 levels, 2 of them underground that allows us, on the one hand, to work by gravity, making the racking more smoothly, and on the other hand, to keep a stable temperature and humidity throughout all the year; perfect conditions for the production and aging of the wines.
Our way of making is to accompany the transformation of must into wine, intervening as little as possible in the process.
Starting from excellent grapes, we looking that the wines express their origin, where they have been grown, and the landscape that surrounds them.
We always harvest by hand, selecting the grapes in the field and transporting them in 12kg boxes to the winery, where they pass a second check at the selection table.
The bunches are destemmed and the grapes are gently pressed before or after fermentation, depending on the method and type of wine we make.
In the lower part of the cellar, the wine ages in 300-liter barrels, from French and American oak.
The finished wines are gently filtered and bottled manually.