· About us ·
A vineyard in the highlands
· The story ·
From Europe to the highlands
After living in Europe and falling in love with wine culture, our family decided to bring a piece of that world to Colombia in 2005. It was not the family’s first improbable bet: three centuries ago, our ancestors were the country’s only olive oil producers, and their centenary olive trees can still be seen from the road between Sáchica and Sutamarchán. More than eleven years of work later, we reached our first commercial vintage and opened the vineyard to anyone who wanted to hear the story.
· The terroir ·
The dance of temperatures
We sit in a semi-desert region known for its extraordinary sunlight, 2,150 metres above sea level. Around an average of 18 °C, the thermometer climbs to 25 °C by day and drops to 4 °C at night: that swing lets the grapes build sugar in the sun and concentrate their sweetness overnight, softening acidity and refining flavour. As Galileo said: “Wine is sunlight, held together by water.”
· The vines ·
Noble vines from France and Spain
Cabernet Sauvignon reigns here, the backbone of our reds and rosé, alongside Malbec, Tempranillo, Pinot Noir and the white Chenin Blanc. Most of our vines came directly from France and grow on trellises — a system that limits yield but maximises grape quality. Two kilometres away, on a hillside of poor, silty soils, we farm a second site that gives us our finest wines.
· The harvests ·
Three harvests every two years
A curiosity of our tropical location: while traditional wine regions harvest once a year, here the vendimia comes around every eight months. Picking starts at dawn, cutting each selected cluster with sterilised shears. At our production facility, we sort and destem the grapes before fermentation begins under controlled temperatures: yeasts transform the must’s sugars into alcohol and aromas. Depending on the wine, we manage skin contact to extract colour, tannins and structure; pressing, clarification, and ageing in barrel or bottle follow.
· Sustainability ·
Viticulture that respects the valley
We farm sustainably: mildew and powdery mildew are fought with natural horsetail and nettle extracts, and we avoid herbicides thanks to French technology that weeds mechanically. Much of our energy is self-generated by solar panels, and a precision instrument measures the vines’ water stress so we use only the water strictly needed.
· The cellar ·
French oak and Colombian oak
Behind stone walls, our cellar ages wine in barrels from two worlds: French oak from trees over 200 years old, coopered by the Bossuet family in the Cognac region, and Colombian oak — Quercus Humboldtii — grown in Manizales. As the wine ages, more than ten percent of each barrel evaporates: the “angels’ share”, our way of thanking them for their help in the difficult, wonderful craft of making good wine.