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 in a way that involved a minimum of intervention, leaving the terroir and the variety to express themselves naturally, without filters or restraints.
De Sol a Sol Velasco is a wine made with Tinto Velasco grapes from a vineyard covering less than one hectare near Quero, with some 1,500 vines of some 150 years of age planted on a sand and lime soil.
After harvesting by hand, the grapes undergo fermentation with native yeasts. The wine remains in contact with the skins for several months. Before being bottled, it is aged for 12 months in used French oak barrels, unfiltered and without added sulfites.
Red wine Young Natural. 6 months in jar. Winery: Esencia Rural. Toledo. (Castilla La Mancha) Variety: Tempranillo
Red wine Barrel Natural. 12 months in French oak barrels used. Winery: Esencia Rural. Toledo. (Castilla La Mancha) Variety: Tempranillo