Buy directly from the farmer. Without intermediaries.
1 box contains 4.5l of Organic red wine Tempranillo
3 x Young Wine "Está por venir" (0.75L each bottle): has a cherry red colour, with a slow falling tear. Its aroma is reminiscent of red fruits, wet earth and truffle
3 x Barrel Aged Wine "Está por venir" (0.75L each bottle): has a cherry red colour with a violet tone, with a large, slow-falling tear, intense aroma of ripe red and black fruits, with a touch of roasted coffee and vanilla
Can be enjoyed with any type of food such as meat, pasta, pizzas or spicy foods
We recommend that you keep the bottles lying in a horizontal position so that the wine always touches the cork, the ideal temperature to preserve the wine is 15 / 18ºC
The wine will keep unopened for a period of 2 year (young wine) and 3 years (barrel aged wine) respectively as long as it is stored correctly
Limited harvest. Home delivery included.
Delivery country United Kingdom
Final price: 52.91€
Final price: 52.91€
My name is Francisco García Parra although if you ask in my local town people know me as Paco Palomillo. My wife and I are dedicated to wine because it is something that we have always been passionate about, you could say that is in our blood, passed down from our ancestors. I remember my great-grandparents, grandparents and even my parents telling me that in ancient Carthage times, the area where the Palomillo Winery is currently located was famous for the quality of the wine produced there. If in the past, this area was recognized for its vineyards and the quality of its wines, why not take up the tradition and put it back on the map in the world of winemaking? We decided to grow our grapevines organically to cultivate them the way it was done in the past, to achieve the original characteristics of the wine and to differentiate ourselves from other wineries.
Every day I visit the vineyard to check the vines, since they can be negatively affected by many factors and daily checks are the only way to control this. I treat the grapevines with great affection, observing them carefully and analysing their growth throughout the year.
Once the harvest is complete, the winery must be carefully controlled daily, especially in the first month after crushing. During this time you have to stir the must in the vats up to three times a day so that it ferments correctly and the temperature does not rise. You must then monitor the weekly progress and check that everything is in order.
Within our small family there are three great women, Ines Asensio, co-owner of the winery; Rosa Pascual, trusted Winemaker and Isabel Ortega, who is in charge of administration and marketing.
We want to work with CrowdFarming because we love this project. It is a wonderful way for the client to keep track of their products. We even invite you to collaborate in the winemaking process if you wish! It is a great way of knowing what you consume and seeing all the hard work that goes into it, although the reward comes at the end, when the wine is on our table ready to be shared with those we love the most.
Our farm is called Palomillo, after our family nickname, given first to my grandfather, then my father and now me. The Vineyard is located in Cabezo de Jara in the Sierra de las Estancias, in the Town of Vélez Rubio, at 980 metres of altitude. It is surrounded by protected walnut trees and organically grown almond trees. Our farm is surrounded by hills, untouched native plants, dirt tracks and dry river beds. There are also a number of native wild animals including rabbits, wild boars and eagles.
The area where the farm is located has a very low population density. In the vicinity you can find small cortijos (typical Spanish houses in the South of Spain) dedicated mostly to rural tourism and an exceptional rural hotel. If you are lucky, you will come across a typical Spanish farmer with his flock of sheep. The best thing of all is that there is not much phone coverage, making it the ideal place to disconnect.
Our vineyard is small and family run with just 3 people working here; My wife Ines Maria, Isabel Ortega, who helps us with sales and marketing and I, Francisco Garcia. Isabel has been working with us for two years, before that it was just my wife and I. At certain times of year, we contract temporary workers who specialize in vineyards to help us.
From this project, we are hoping to rekindle the production of wine like that produced centuries ago in the Sierra de las Estancias. The cultivation of grapevines was a tradition here during the Carthage Era until the Phylloxera plague arrived at the end of the 19th century, destroying all of the vines in the area. The plague made vine cultivation unviable for many years, and the local farmers substituted grapevines for almond trees and “forgot” how to make wine.
We acquired this farm in 2000 with the intention of launching this project. The current vines were planted in 2010 in the hope of diversifying our family's economic activity and that of the area, which had been severely affected by the financial crisis of 2008. In 2015 we built our winery and in 2016 we sold our first wine. We have made a huge investment to revive the wine production in the area and it is only now beginning to bear its first fruits.
The farm is dry farmed and depends solely on precipitation, including snowfall in winter. All of our vineyards are organically cultivated and one of our main focuses is pest control. We only use organically authorised products. We control weed growth manually leaving them between the rows of vines to protect the ground from erosion, allowing them to decompose, returning to the ground naturally in the form of nutrients. The pruned branches are used as firewood in some of our clients’ restaurants to cook certain foods.