Our LA SETERA winery has a very limited production and is artisan in all its characteristics. We designed and built the winery ourselves over three years and it has a capacity of 12.500 bottles. The fermentation and storage area has stainless steel fermentation vats of various capacities. There is a cellar which includes 15 French oak casks, and racks for storing the bottles. There is also a bottling, corking and hand-labeling room for the finished wine.

We have our own quality control standards and are members of the Arribes del Duero Quality Wine Association (VCPRD ARRIBES). This guarantees the quality and origin of the grape and final product, complying with similar legislation to the Denominación de Origen. The grape we use for our wines comes from the best privately-owned local vineyards, whose owners we advise on vineyard management, in particular the clipping of the vines to reduce yields and thus increase the quality of the grape.

 

Grape-picking begins around the end of September when the grape has reached maturity, first the white Malvasia grape, then a couple of weeks later the Juan Garcia red grape. The grape is collected in small baskets and taken to the winery where it is passed through a selection process, bunch at a time, discarding those which do not comply with our quality standards.

We control the fermentation of the must and do not over-press the skins and pips. We clarify and stabilize our wines naturally, using age-old methods such as low temperatures in winter, the passing of time or the addition of egg whites.

Our oak-cask reds are kept between 6 and 7 months in medium-toasted French oak casks. These are of varying ages so that the oak does not mask the characteristic aromas and taste of the Juan García variety.