Winemaking
Our Approach
Our wines originate in the vineyard. There, altitude, soil, climate, and grape determine the character of every bottle.
We work sustainably without certification. Not out of convenience, but out of respect for nature.
Native grape varieties
We consciously choose local, native grape varieties, some nearly extinct, because they tell the story of this region most purely.
Bobal
The queen of Utiel-Requena.
Powerful, fresh, and elegant, with natural acidity. Old vines and altitude provide complexity and finesse.
The current climate allows the grape to show its full potential. Today, this ensures more depth and structure than ever before.
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Merseguera
A forgotten grape with a refined character.
Subtle, fresh, and delicate, with a pronounced Mediterranean elegance.
Worldwide, only 3,000 hectares of Merseguera are planted. It is a grape with high acidity and subtle expression. By working with targeted blends and oak fermentation, we bring balance without losing its character.
Monastrell
Warm, spicy, and intense.
A grape that needs sun and produces wines with depth and personality.
Monastrell ripens later than many other grape varieties and is exceptionally heat-resistant. Its compact growth close to the ground limits juice loss and makes it perfectly adapted to warm, dry conditions.
Soil & Vines
Our vineyards are situated at altitude, on poor, calcareous soils. Old vines with low yields ensure concentration and balance in the wine.
We respect the natural diversity of the soil and our exceptional terroir, because we believe that this complexity is expressed in the glass.
At De Moya, we actively minimize our impact on the land we call home.
Vinification
De Moya combines tradition with modern techniques. We are known for our out-of-the-box thinking, both in winemaking and packaging. Always looking for unconventional yet simple solutions that make the wine better.
In the cellar, we work with wider but shallower tanks specially designed for us. Their shape increases contact between skin and juice, allowing us to extract for longer and more gently.
We use a gravity-fed system where the wine flows back over the skin like a gentle rain. It is a calm, delicate way to guide the extraction. In this way, we build aroma, color, and texture without forcing the character.
