Barco del Corneta
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Beatriz Herranz returned to her hometown La Seca in 2007 and, with her mother Maria Antonia Sanz, began planting Verdejo vines on the land in the Cantarranas area on terraces overlooking the west bank of the Duero River, which she inherited from her grandfather. While these vines took root, she interned in wineries in Méntrida and Cebreros and in 2010 - with the help of some friends - she created the first vintage of Barco del Corneta wine.

In 2013 they began recovering the old Alcazarén vineyards and started production of their Cucú white and a red from neighboring Arribes del Duero. In 2016 Félix Crespo formally joined Beatriz in Barco del Corneta, but had been helping out since that first harvest and barrel of Verdejo in 2010, and in 2019 they finally opened a formal winery in an old, recovered building in the historic center of La Seca, including an underground cellar dug into the limestone bedrock. 
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In the vineyards, Beatriz and Félix work both the parcels they own and rent organically without herbicides, pesticides or fungicides in order to promote a living soil and grapes which reflect their local terruño.  
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The Wines
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Loseco is 60% Viura and 40% Verdejo (the ratio fluctuates with vintage) with the Viura from a 65-year-old parcel and the Verdejo from a 15-year-old parcel, both organically dry-farmed on silica sand and rolled stones over limestone bedrock at 750m elevation in La Seca. The grapes are hand-harvested and direct-pressed whole cluster into 80% stainless steel tanks and 20% used 300L French oak barrels where the juice undergoes primary fermentation and malolactic conversion. The wine ages on fine lees in the same vessels and is bottled the following spring without fining or filtering, and only a small addition of sulfur.

​Ladura is 90% Juan García plus native varieties (Rufete, Bastardillo, Chico, Malvasía, Punta en Cruz, etc.) from 3 parcels totaling 3ha planted in the 1940s, organically dry-farmed on granite soils at 750m elevation in Zamora. The grapes are hand-harvested in 10kg boxes and transported back to the winery where the clusters are deposited into 1000L vats to begin primary fermentation. After about 3 days of skin maceration, the juice is pressed into stainless steel tanks to finish primary and then racked into clay tinajas to complete malolactic fermentation and age on fine lees for 9 months. The finished wine is bottled without fining, filtering, and only a small addition of sulfur.

Location

General Info

  • Founded: 2014
  • Region: Rueda
  • Town: La Seca
  • Climate: Continental
  • Soils: Clay-calcareous
  • Farming: Certified Organic
  • Grower: Beatriz Herranz and Félix Crespo

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