Finca Sandoval is the personal project started by Victor de la Serna, the wine journalist and writer, in 1998. It is essentially based in the production of his own 10.5 ha vineyards planted with syrah in the heart of Cuenca within the Designation of Origin Manchuela, on calcareous and clay soils at an altitude of 770 m. They were planted on the base of the knowledge acquired over 30 years on the soils of the area, which have an enormous potential for the production of high quality wines, especially red.
According to the characteristics of the soil and the climate, the syrah was a variety that should be giving very interesting results. The small winery (with a capacity to produce 70,000 liters and to store 200 barrels) produces small quantities of wine from local grape varieties from the old vineyards of the area, including (since 2003) a vineyard of 2.4 hectares of 60-year-old grenache and bobal at the highest point of the designation of origin: 1,050 meters. They also experiment with a small parcel planted with the great Portuguese variety Touriga. Two wines are produced under the names Finca Sandoval and Salia, which are prepared in the traditional way, following many of the French production procedures of the are of the Rhone. Particularly, fermentation takes place in open small tanks (most of which have a capacity of 5,000 liters) and with frequent manual cap immersions. Previously, a long prefermentative maceration in cold takes place. The malolactic fermentation is entirely conducted in the barrels. The technology used (such as the screw press) is very basic and classic at the same time. The ageing premises and the bottle racks' temperatures are controlled. The wines are bottled at the winery itself, without being filtered or clarifyed.