01
Vines
Macabeo and Chardonnay on limestone terraces at nine hundred metres. Cold nights, late harvest, small yields picked by hand into shallow crates.
Solvera — Brut Nature from a mountain estate, since 1931
Mountain estate · 900 m · est. 1931
(01) The house
We make one wine. We make it slowly. Thirty-six months on the lees, nine hundred metres above the sea, and a family that has never been in a hurry.
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900 m
the altitude that keeps acidity alive
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36 months
on the lees, the minimum we allow
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1 cuvée
Brut Nature, zero dosage
(02) The wine
From vine to glass, in four slow steps.
02
Tirage
The base wine goes into bottle with yeast and a little sugar. The second fermentation happens where it will stay — in the glass, in the dark.
03
Riddling
Thirty-six months later, each bottle is turned by hand, an eighth at a time, until the lees rest in the neck. Six weeks. No machine.
04
Disgorgement
We freeze the neck, release the sediment and close the bottle with nothing added. Zero dosage: the wine has to stand on its own.
(03) The estate
Five places, one slope.
01The estate
Eleven terraces, one slope.
Photo: Rich Martello / Unsplash
02Harvest
Twelve days in September.
Photo: Kurt van Krieken / Unsplash
03Cellar
Thirty-six months, in the dark.
Photo: Klara Kulikova / Unsplash
04The house
Built 1931, never finished.
Photo: Chelaxy Designs / Unsplash
05The valley
Nine hundred metres up.
Photo: James Kovin / Unsplash
(04) Journal
Notes from the cellar.
Visits Thursday to Sunday · The cellar walk · Table at the house · Harvest day · 900 m above the sea ·
Come up the mountain.
An hour and a half from Valencia, the last eight kilometres on a gravel road. Worth it.
Thursday to Sunday · 10:00 – 18:00
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