Julián Ruiz Villanueva, whose father was a livestock breeder, and his mother, a farmer, left his hard country life when very young to go and study in Madrid. Years later, having graduated in Social Studies, he returned to start his career in organic agriculture in an area where people were not familiar with these ideas.
After planting organic melons and peppers, in 1998 he decided to try his luck with organic wines. With 50 hectares of vines, most of them very old and even pre-phylloxera, he opted for local varieties, Airén and Tinto Velasco, complemented with Tempranillo and Syrah. Esencia Rural’s philosophy is to make wines with minimum intervention, leaving the terroir and the variety to express themselves naturally, without filters or restraints.
De Sol a Sol Rancio Airén is a wine made with Airén from the estate’s own pre-phylloxera vineyards, growing on sandy-calcareous soils.
After the manual harvest, a part of the grapes are destemmed. They macerate for 13-14 months in stainless steel tanks, fermenting with native yeasts. The malolactic fermentation is spontaneous. And once finished, the wine rests for 6 to 7 months in barrels under a yeast cap.