Ismael’s farm, producing just a tiny 10,000 bottles per year with often changing cuvees, sees only organic and “bio-sinergic” work in the vineyard, and, while it’s home for Garnacha, Syrah, Tempranillo and other grapes, has in the local white variety Verdejo its true treasure. Blessed with a variety of ancient soils, we find many sandy ones, where he farms old pre-phylloxera vines of Verdejo. In the cellar, part of a converted Medieval monastery, fermentations are only spontaneous and can at times be very slow, nothing is added or taken away and there is never any added SO2. As Ismael says: “These wines are not only authentic and surprising. They are a philosophy of life, a way of understanding existence and a legacy for generations to come. Enjoy what you do and make others enjoy”