About us

SOTOMANRIQUE

LIFE AND CULTURE

After 25 years in the world of quality wine, participating and collaborating with various wine projects at national and international level, Chuchi Soto decided to launch his vineyard and winemaking project in 2012 with the name of his family surnames SOTOMANRIQUE.

We work in the town of Cebreros, where pure GARNACHA and ALBILLO REAL vines have traditionally been planted on granite and slate soils, small old vineyards that have survived the development of other more productive areas and have not been uprooted because their growers consider them part of the family.

Old vines in the mountains that have outlived the times for the dignity of their grower, not for profitability, vineyards whose grapes were destined for bulk wines and that SOTOMANRIQUE has endeavored to recover to produce quality wines.

In 2016 SOTOMANRIQUE settles in Cebreros, begins to buy vineyards, currently about 20 hectares of small vineyards, to recover soils, to work in organic, to seek the maximum personality of those forgotten vineyards of Grenache between 700-1100 meters altitude.

He also carries out with his team a classification of all the sites of Cebreros, looking for particularity in the vineyards, studying their traceability to produce great wines, to learn from the vineyards, to understand them, to help them to show what they can offer, taking care and working the soils where they are settled.

SOTOMANRIQUE‘s philosophy is always the search for the differential, the authentic, the expression in the wines of the landscapes and soils where their vineyards are located, with the minimum intervention in their elaborations, spontaneous fermentations, freshness, tension, intensity, fluidity, elegance, fruity and clean wines.

We always maintain a philosophy of respect for the environment in which we work, keeping the soils alive and organic viticulture.

The ALBILLO REAL and GARNACHA varieties are the main ones, settled on granitic sandy soils of different types and textures, more or less loose and deep and sometimes slate, together with the different altitudes that vary between 650 and 1070 meters, make it possible to have a very interesting range of possibilities to achieve the best elaborations.

We carry out the entire harvest in 20 kg. boxes, in perfect sanitary conditions and with separate varieties, coordinating the beginning and end of each zone in search of the best conditions of freshness and ripeness for each wine.

All the grapes are refrigerated at 0º prior to destemming and vatting in order to maintain the best temperature conditions during fermentation, using the means to best define the style of each wine, whether direct press or vatting with stemming, sensitivity in the treatment of each vineyard and in the elaboration of each wine.

Spontaneous fermentation at controlled temperature, mainly in concrete tanks, although we also use stainless steel in some cases.

For our aged wines we use large volume wooden vats, between 2000 and 15000 liters and foudres of different sizes, to achieve the best evolution respecting the fruity character of the variety and the terroir from which it originates.