The winemaker
Alfredo
Maestro
Alfredo ‘s hand holds the key from a door which unites tradition and the highest respect for the land, culture and the alive elements of the environment. A manual work which is based on the craziest ideas, which came from the wonderful curiosity of an unique winegrower from his area.
1
Maximum respect
The elaborations are made with the utmost respect for the fruit and the microbiology that comes from the field. Native yeasts from each vineyard are used, resulting in spontaneous fermentation. Nothing is added to the wine in order to preserve its purity and authenticity.
2
Artisan Winemaker
At the heart of Peñafiel you can find a small multifunctional winery of Alfredo, la pequeña bodega multiusos de Alfredo, built to be able to take advantage of autumn and winter temperatures to control fermentation, clarification and stabilization of wines after fermentation.
3
Maturation and aging
Small stainless steel tanks of up to 5,000 liters are used. The aging stage is completed, depending on the type of wine, in French oak barrels of 500 liters and some of 225 liters. Also in 2,000 liter chestnut wood barrels and Andalusian boots from Oloroso.
The winemaker
Alfredo
Maestro
Alfredo ‘s hand holds the key from a door which unites tradition and the highest respect for the land, culture and the alive elements of the environment. A manual work which is based on the craziest ideas, which came from the wonderful curiosity of an unique winegrower from his area.
1
Maximum respect
The elaborations are made with the utmost respect for the fruit and the microbiology that comes from the field. Native yeasts from each vineyard are used, resulting in spontaneous fermentation. Nothing is added to the wine in order to preserve its purity and authenticity.
2
Artisan Winemaker
At the heart of Peñafiel you can find a small multifunctional winery of Alfredo, la pequeña bodega multiusos de Alfredo, built to be able to take advantage of autumn and winter temperatures to control fermentation, clarification and stabilization of wines after fermentation.
3
Maturation and aging
Small stainless steel tanks of up to 5,000 liters are used. The aging stage is completed, depending on the type of wine, in French oak barrels of 500 liters and some of 225 liters. Also in 2,000 liter chestnut wood barrels and Andalusian boots from Oloroso.
LEARNING AND TRADITION
Modern and tradition
Steel, French oak, chestnut wood, large barrels, sherry casks, clay jars sheltered by the earth and ovoid concrete tanks. The new techniques fused in perfect harmony with ancestral production methods.
There are references with 25.000 bottles and little productions of 600 bottles, such like the new wines of the plot, into which I put all my love.
Normally 20% of the stem is used in all wines, even though this percentage may vary depending on the trait added.
Temperature control is not carried out because the deposits are small and are located in an interior patio of the winery, uncovered. . The temperature is perfectly regulated during the cool autumn nights and each wine expresses itself naturally.
Subsequently, different woods and sizes of barrels are used for the agings. All the barrels have a minimum of 2 or 3 uses, never new. The winery also has several casks of oloroso that breed different wines under a flor veil.
Times of aging rarely exceed 12 to 18 months, except in the wine GRAN FAUSTO, which remains about 36 months in barrel.
LET’S DO IT TOGETHER
YOU CAN FIND US HERE
- Avenida Escalona, 42
- Peñafiel (Valladolid)
- Phone No: +(34) 687 786 742
Alfredo Maestro © – All rights reserved – Legal Warning – Private Policy – Cookies Policy
YOU CAN FIND US HERE
- Avenida Escalona, 42
- Peñafiel (Valladolid)
- Phone No: +34 687 786 742
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Alfredo Maestro ©
All rights reserved
Legal Warning
Private Policy
Cookies Policy
