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Viñedos del Jorco Las Cabañuelas is a red wine produced by the Viñedos del Jorco winery, in Cebreros (Ávila), with the V.T. Castile and Leon.
Viñedos del Jorco is a project by Raúl Pérez along with César Ruiz, Flequi Berruti, and Nacho Jiménez, born from Raúl Pérez's interest in a high-quality vineyard that belonged to a local grape grower in the Paraje del Jorco, Cebreros.
After 5 years of working on this vineyard, applying biodynamic treatments without the use of systemic products, they decided to purchase it in 2016. While waiting to build a winery in the area, the wine is made at Raúl's winery in Bierzo, with the grapes transported there in a refrigerated truck. Currently, they vinify all their wines in their own winery.
Viñedos del Jorco Las Cabañuelas is a red wine made from Garnacha grapes sourced from old vineyards located in different parts of the Cebreros municipality.
The harvest is done manually. Once at the winery, the destemmed grapes ferment with native yeasts in 10,000-liter wooden vats. After fermentation is complete, the wine ages in the same vats for 6 months.
Viñedos del Jorco Las Cabañuelas is a red wine produced by the Viñedos del Jorco winery, in Cebreros (Ávila), with the V.T. Castile and Leon.
Viñedos del Jorco is a project by Raúl Pérez along with César Ruiz, Flequi Berruti, and Nacho Jiménez, born from Raúl Pérez's interest in a high-quality vineyard that belonged to a local grape grower in the Paraje del Jorco, Cebreros.
After 5 years of working on this vineyard, applying biodynamic treatments without the use of systemic products, they decided to purchase it in 2016. While waiting to build a winery in the area, the wine is made at Raúl's winery in Bierzo, with the grapes transported there in a refrigerated truck. Currently, they vinify all their wines in their own winery.
Viñedos del Jorco Las Cabañuelas is a red wine made from Garnacha grapes sourced from old vineyards located in different parts of the Cebreros municipality.
The harvest is done manually. Once at the winery, the destemmed grapes ferment with native yeasts in 10,000-liter wooden vats. After fermentation is complete, the wine ages in the same vats for 6 months.
