Black poplars, poplars and willow tress grow alongside the River Duero and accompany the river in its meandering to the sea.

The winters of sub-zero temperatures at nighttime and frosts are a time of rest for the vines. These begin to come alive in the first days of spring when the sun begins to warm up around April. The sap which hibernated during the cold winter months then ensures the vines sprout and flower.

The small and humble flowers are then converted by the summer heat into sweet, terse, fragrant and juicy grapes

The soil is well drained but poor, clean and with just the right amount of organic material. It is an ideal soil for the vines —with the help of the air, rain and the sun— to conjure forth aromas and flavours rich in nuances and store them in the grapes.

Winter is also a time for planting. The small young vines are treated with great care. The most temperate and mildest days are chosen to ensure that the roots do not suffer during the planting process. Weeds are also pulled out to make sure they do not debilitate the vines’ vitality in any way. This was formerly an arduous task which today is made easier by surprising mechanical devices that leave the soil “clean”. From year to year, nutrients are added in the form of very mature sheep manure when the land requires it.

It is almost at the beginning of spring when the first tendrils and small bunches of grapes begin to appear. After the second pruning, those that remain are affixed onto wire guidelines to ensure the plants grow harmoniously and therefore improve the aeration of the grape bunches as well as their exposure to the sun. This also facilitates the subsequent harvesting. In addition, drip irrigation is provided to ensure the necessary humidity levels are achieved, but only if it is necessary.

Harvest time comes in October. It is the moment for man to take over from Nature’s task in the winery.

The grapes are de-stemmed and fermented in stainless steel tanks. Artificial yeasts are not used to aid in the grapes’ fermentation to ensure the process begins in a totally natural way.

The wine remains in stainless steel tanks for around twenty days and is subsequently poured into American oak barrels for 15 months and the wine that will carry the winery’s name, “Condado de Haza”, is thus obtained.

When the harvest is outstanding, some of the most mature grapes are reserved for a very thorough winemaking process and 30 months of “contact” with new oak. The exceptional result of all this is called “Alenza”.