Formerly an architect, Andalcuian native Alejandro Muchada was traveling as a backpacker and WWOOFer in France, learning about organic farming. By chance, he found David Léclapart—renowned pioneer of natural farming and winemaking in the prémier-cru village of Trépail in Champagne’s Montagne de Reims– with whom he made his first vintage. That summer was an initiatory journey towards biodynamics and becoming a vigneron. In 2016, after several harvests and shared moments of work and enjoyment, they decided to start a project together.
They work three hectares of palomino and muscat vineyards -most of them older than 50 years, of massal selection- in biodynamic agriculture. The plots are located in Pago Miraflores (Sanlúcar) and Pago Abulagar (Chipiona). The model followed is that of the vigneron, a craft and personal approach that focuses work and attention on the vineyard, through biodynamics, only superficial tillage, mainly with animal traction, the use of green cover and the search of a new balance in the soil and in the vineyard. In the winery, we look for simplicity, elegance and purity through non-intervention.