Harvest is not one single date in Spain. It is a season that moves across the map, region by region.
It starts in the warm coastal plains and finishes weeks later in the mountains. Each of our wineries picks at its own moment, for its own reasons.
Reymos, our sparkling Moscatel de Alejandría, comes from Cheste, in Valencia, where the vineyards sit at around 218 metres and the nearby sea keeps summers from becoming too extreme.
Unsi Blanco and Unsi Tinto come from century-old Garnacha vines on the steep slopes of San Martín de Unx, in Navarra, where Atlantic influence and constant wind slow everything down.
Venta del Puerto #12 and #18, along with our newest arrivals, La Cova Negra Red and White, share one valley in inland Valencia, between the Mediterranean and the Meseta.
What determines when a grape leaves the vine? Altitude, sea breeze, wind, and sun, in different measures for every region.
Here is how each place shapes the wine in your glass.
Cheste: the sea sets the pace
Cheste is not on the coast, but the Mediterranean is close enough to be felt all season.
The sea softens the peaks of summer heat. Ripening slows down just enough to protect what matters most in an aromatic grape: its perfume.
The cooperative was founded here in 1918, one of the oldest in Spain, on land that sits at an average of 218 metres above sea level.
Microclimate, soils, and closeness to the sea make this the ideal home for Moscatel de Alejandría. That is where Reymos is born.
Sunshine and moderated temperatures preserve the aromatic character and the freshness that a vibrant sparkling wine depends on.
Moscatel is also among the first grapes picked in the region. When much of Spain is still waiting, the harvest here has already started.
San Martín de Unx: the wind holds it back
Far to the north, in Navarra's Lower Mountain region, the growing season runs on a different clock.
The vineyards sit high on steep slopes, open to Atlantic influence and to winds strong enough to keep the vines aerated from spring to harvest. Wind keeps humidity down and disease pressure low.
Here, old vines add another dimension. On this rugged terrain, century-old Garnacha vineyards were once abandoned: too steep, too hard to reach, too low yielding to be worth farming.
Today those vines are being brought back to life. Deep roots and small crops give grapes with concentration and complexity, while the cool nights preserve freshness.
This is the landscape behind Unsi Blanco, awarded 92 points by Robert Parker's Wine Advocate, and Unsi Tinto, awarded 91 points by James Suckling.
These are among the last of our grapes to come in. The vine here does not race toward ripeness. Altitude, old vines, and cold wind create a longer path from grape to glass.
Les Terres dels Alforins: sun at 500 metres
Back south, at the border of the provinces of Valencia, Alicante and Albacete, there is a valley of vineyards set between the Mediterranean and the Meseta.
It has everything at once: abundant sunshine, refreshing sea breezes, a dry climate, cold winters, and altitude. The vineyards climb from 400 to 900 metres.
La Cova Negra Red, from the 2024 harvest, and La Cova Negra White, from 2025, grow at 500 metres above sea level in La Vall dels Alforins, on the slopes of the Serra Grossa.
Venta del Puerto #12 and #18 come from the same hills. What separates them is not the vineyard but the waiting: twelve months in American oak for the #12, eighteen months in French oak for the #18.
Harvest timing matters everywhere, but it matters especially where the sun is generous. Pick too early and the fruit has not reached its full expression. Wait too long and freshness begins to fade.
One country, three harvest calendars
There is no single Spanish harvest story.
There are vineyards where the distant sea softens the summer heat and the picking starts early. Others where Atlantic wind slows the vine and the grapes come in weeks later. And a valley where sunshine and altitude arrive together.
All of it happens under the same broad Mediterranean influence, and none of it happens on the same day.
Wine is not made only in the cellar. Its character begins much earlier, in the vineyard, through the relationship between vine, climate, and place.
Explore the wines behind this harvest: Reymos, Unsi Blanco and Unsi Tinto, Venta del Puerto #12 and #18, and La Cova Negra Red and White.
