The Cantayano La Seca Cantalapiedra is harvested by hand with no sulphur additions. Pressed directly and debourbage for 12-24 hours. Spontaneous fermentation for 40 days at a controlled temperature of 15ºC in stainless steel tanks and. Malolactic fermentation completed. Ageing on lees without battonage for 8 months.
Farmed organically and sustainably, from several parcels of 20 to 30 year old vines located in the municipality of La Seca. The soils are clay loam with some limestone and littered with boulders.
You may call young winemaker, Manuel Cantalapiedra, a rebel or even a freedom fighter but most importantly he is a farmer with a clear vision for the style of Verdejo he wants to make in Castilla y León. Manuel shares a passion for this grape with his father, who he named the winery after, and with his neighbours, but this is where the common interest ends and the rebellion begins. Harvesting later, organically and from single vineyard plots, his wines demonstrate power and finesse in equal measure. His heart and his vineyards lie in the centre of DO Rueda, yet his wines are miles ahead of the appellation. With 20 ha of Verdejo vines subdivided into plots of different soil types near the village of La Seca in the region of Rueda, each giving their own unique character to the wines. Vineyards are cultivated in an ecological and sustainable way with certified organic viticulture and biodynamic principles like horsetail, whey and nettle infusions to control diseases and other treatments to keep in harmony with the local ecosystem. As with their approach in the vineyard, winemaking is as minimal intervention as possible, with minimal, if any use of sulphur and a native yeast fermentation.