Finca Tinedo
Since 1846
The TINEDO Estate is one of the oldest wineries in La Mancha, a family-owned vineyard that has dedicated to produce only single-estate and single-plot wines since 1846. It’s the essence of little-known La Mancha It’s natural processes respect for the land, inspiration, and organic and sustainable production for a green economy. A contemporary approach to revitalise the terroir wines of La Mancha.
The Tinedo Finca is ideal for sustainable viticulture, which is how we have always done it, without using herbicides or synthetic products, and carrying out soil conservation practices and efficient water management. 48 hectares are dedícate to terroir wines.
By working this way, we achieve balanced and complex wines, they allow the vineyard complete its biological cycle. We preserve the qualities of the estate for future generations, and we cooperate with sustainable development goal in a modest but sincere way. We cooperate with sustainable development goals. Thanks to our sustainable viticulture, we have kept rich biodiversity that helps to balance the vineyard ecosystem and keep pests and diseases under control.
We also facilitate the growth and diversity of the yeasts that are responsible for fermentation, so they are ensuring the entire fermentation process is carried out using natural yeasts. Keeping the vineyard ecosystem healthy and balanced in a natural way improve its ability to transfer the qualities of the terroir to the grapes, which defines the nature of our single-estate and single-plot wines. As well as we also believe in the responsibility in the use of energy, all the energy required of operation winery comes from our own solar panels: zero-emission energy. All our wines are prepared with grapes made from Tinedo Finca, all of which are certified organic by The United States of America.
La Mancha Bottled
Winemaking starts at harvest. For those wines that are aged over 2 winters, the grapes are harvested by hand, so it’s reducing stress on the plant and it’s allowing the grapes reach the winery intact and in the best possible condition for winemaking. Once the grapes are harvested, they enter in a matter of minutes in the winery, preserving all their qualities. The aim is to minimize contact among the unfermented grape juice and oxygen and, and, when they are in the winery, it has to lower the temperature of the grapes by using cooling equipment and CO2.
For the winemaking process and depending on the wine, we use inox tanks, concrete vats and used barrels to obtain modern, fine, and elegant wines that highlight the aromas of the grapes and encapsulate the values of the La Mancha terroir. Our wines are fermented and they’re aged in bare, unlined concrete vats, giving them a better structure and ensuring that it develops in bottles It’s allowed to keep all the aromas of the grape and terroir.
Part of the wine is fermented in 10,000L concrete vats and small 700L concrete eggs, with the rest in 20,000L temperature-controlled stainless steel vats. The extraction process is always done by hand, using destemmed grapes without crushing them, with low fermentation and maceration temperatures that vary according to the grape variety. Malolactic fermentation is carried out in concrete vats and partly in barrels, depending on the type of wine.
