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Encomienda de Cervera estate lies in the heart of the volcanic massif of the
Campo de Calatrava, at a height of between 750 and 850 meters above sea
level.

Located within the distinguished cultural city of Almagro, between valleys
and mountains thick with holm oaks and juniper trees, rosemary and thyme.
Black volcanic earth, red earth, chalky and stony earth are all found here. All of
this, under the watchful gaze of the Maar de la Hoya de Cervera Volcano,
declared a National Monument in 1999.
The mountainous terrain that forms its three drainage basins has a peculiar
microclimate, with cool nights providing relief from the blistering heat of the day.

We have selected the best slopes and altitudes for the growth
cycle of each grape variety. Following an exhaustive soil
survey, the most suitable soil for each variety was selected. All
the vineyards lie from North to South in a trellis formation.
Irrigation is controlled through a drip irrigation system using
humidity sensors at different levels. The care of our vineyards
results in a better quality of grape and wine, without losing
identity and tradition.

The Encomienda de Cervera estate was established in
around 1758 with a total of 1200 hectares of land where
we could find 45 hectares of Vineyards and 100
hectares of Olive trees.
The winery, which dates from the 19th Century, has been
restored, expanded and equipped with modern fermentation
systems, all with the utmost respect for the environment and
with the aim of maximising the quality of our wines. Still using
concrete tanks for malolactic fermentation.
The old vineyard has been restored and extended to 45 hectares,
with new grape varieties such as Cabernet Sauvignon,
Syrah, Petit Verdot and Graciano growing alongside the
traditional Tempranillo. The winery, which dates from the 19th Century, has been
restored, expanded and equipped with modern fermentation
systems, all with the utmost respect for the environment and
with the aim of maximising the quality of our wines. Still using
concrete tanks for malolactic fermentation.
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