enTreDicho 2019-2020

Our wines reflect the diversity of soils and varieties from many places, and our wish to make a wine experience that is its own. Each bottle tells a story through flavour and aroma. Years of work, limited cuvées and a careful hand show in the Michelin restaurants that trust what we bottle.

We look at the vines and at what surrounds them. Sometimes the cue is music. Sometimes it is an idea from another culture or region. Each vintage comes out as its own expression.

A biodynamic wine follows sustainability and natural balance. Organic farming lets the vines reach their potential without chemical intervention.

Yes, we offer visits at the cellar, either informally or as a technical tasting. Pedro Olivares leads the technical tastings and goes into how the wine is made.

The grapes come from several Spanish wine regions. We choose the plots that give each wine its character, from Valencia through Murcia to Andalusia.

You can visit the project by booking a time at the cellar in Jaén. We encourage wine tourism as part of Spain’s food and wine culture.

Keep the wines somewhere cool and dark, at a steady 12–16°C, with the bottles on their side so the cork stays moist.

No. The vineyards are in different parts of Spain, so each wine keeps the character of its place. On some plots we plant up to ten varieties in dense micro-vinifications, which is what gives the wines their particular shade.

We publish pairings for the wines on our Instagram y blog. Restaurants also cook with these wines, including rooms with a Michelin star.

Some of the wines are vegan: we do not fine them with animal products. Check the sheet for each bottle in the shop.