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#artisanresistance #localproduce #smallproducers #artisanfood #fooddiscovery #organicfarming #handcrafted #artisan #agriculturebiologique #organicwine #vigneron #vigneronne #winediscovery #artisanwine #purewine #organic #biodynamic #lowintervention #nakedwine #vinvivant

La del Terreno

Made in Spain


Location : Sierra de Lavia National Park, Murcia


Products : Wine made with Monastrell, Granacha and local varieties.


Value : Handcrafted








La del Terreno is the local name of the monastrell variety from Murcia, Julia's native land. She combines studies in Agricultural Engineering with musical studies (cello) and begins viticulture in a winery in the German Palatinate, where she had moved a few years ago to study music. As a result of this experience she decides to graduate in Oenology on her return to Spain, working in national and Argentine wineries.


She completes her training with a stay in the agronomy department at the Humboldt University (Berlin), postgraduate studies in agroecology and rural development at the University of Havana, and a Master in Sustainability and CSR at UNED. She won the exceptional final degree award working a few months in Vega Sicilia, afterwards going through other wineries in Argentina (Mendoza) and Uruguay.


Still without land, but eager to start his own project, in 2016 she moved to Bullas, in the northwest of the Murcia region, where he selected and rented small and old parcels of monastrell in a setting within a protected natural space, largely altitude.


There she designs and builds a small modular winery very close to the vineyards, where begins to elaborate that same year. Understanding the elaboration from the vineyard and the place, integrating and reviewing elements and traditional practices in disuse typical of the local wine culture: stepped in vats, fermentation in concrete and in clay jars, aging in glass "demijohns" and in volumes large used wood.


After the selection and supervision of the plots, cultivated manually and without agrochemicals, Julia “interprets” the area by means of soft and respectful elaborations, without interventions or additives, that allow expressing the native variety, the vineyard and the climatic year.



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