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About Winery and Wines

Located in Landete, in the province of Cuenca, at an intermediate point between three provinces: Valencia, Cuenca and Teruel, at an altitude of 1100 metres, at the highest point.
The estate has a total of 200 hectares and the winery is located in the middle of them.
ALTOLANDON’s philosophy is to make quality wines and, therefore, quality grapes, which is why we take the utmost care of everything to do with the vineyard from the moment it is planted, choosing the varieties, rootstock and clones that are best suited to our climate and each type of soil.

The highlands have the ideal conditions for high quality production, giving the wines unique and special characteristics in the world. The wine is born from the grape, but the altitude at which it is grown and the terroir from which it comes are fundamental to the final result.

The higher the altitude, the more and better the solar radiation and thus the greater the thermal amplitude. The higher the altitude, the more tannins. The altitude provides a refreshing effect that increases the acidity indexes thanks to the thermal amplitude. Accumulation of aromas and flavours.

These climatic conditions mean that during the last months of the gestation period, the grapes ripen slowly and over a long period of time. This results in smaller berries with a higher proportion of skin than pulp, which is essential for red wines, as the tannins are found in the skin. The wines from these grapes offer great variety of colour, breadth and depth of aromas and great complexity on the palate. They are also much more suitable for ageing in barrels, because the higher the acidity and proportion of tannins, the greater the possibility of obtaining wines for ageing.

The grape reaches a high degree of perfection. The result: wines with their own personality:

WE MAKE THE WINE IN THE GRAPE

The wine is made in 6,000-litre stainless steel tanks to extract the best qualities of the grapes, colour, aromas, etc. We keep the skins in contact with the must for 2 to 3 weeks, controlling the temperature during this period.

Alcoholic fermentation takes place spontaneously, i.e. we do not use yeast so that the indigenous yeast can develop and express its full potential in the wines. The fermentation temperature reaches 25ºC at its highest point.

When the alcoholic fermentation is finished, the wine is pressed and goes directly into 225 litre and 300 litre French oak barrels where it undergoes malolactic fermentation, also in a natural way.

After fermentation, the wine will spend between 8 and 24 months in barrels, depending on the wine for which each barrel will be used. The barrels are not used for more than 4 wines.

Finally bottled and left to settle in the bottle for a minimum of 8 months.