Although it sounds like a cliché, in Grupo Yllera, we know that wine is not made in the winery but on the land, in the vineyard. And we know that even with the best team, the best installations, the best barriques, and the best oenologist, if a meticulous grape selection is not made, it will not be possible to produce a great wine.

To thoroughly control the quality of our vineyard, we count on a expert team of agricultural engineers, apart from our oenologists, Ramón Martinez Palacios and Ramón Martinez Jr. and members of the Yllera family.

Even before the growing of the first vine plant leaves we control the process of pruning, continuing analysing the different pieces of land of our grape suppliers according to the strict guidelines laid down in our Oenology Department.

Some of these guidelines are as follows: Minimum age of vineyard: 15 years (for all the wines). Maximum yield per hectare: 5000 Kg. (this is 35 hl/hectare), Minimum indication of ripeness in sugar content: 13º. Other considerations include the healthy condition of the grape, ratio of gluconic, colour ratio (I.C.M.: average colouring intensity), potassium, suitable conditions for the grape harvest, avoidance of late systemic and contact treatments (which could provoke changes during fermentation), etc…

These experts also work in all the areas where we obtain grapes for our wines: zones like Rueda, Toro, Cigales, Ribera de Duero, Rioja, etc…