The name Bosque de Matasnos is neither a poetic invention nor a marketing strategy. It is pure memory. In the 1960s, this area of the Ribera del Duero was cleared to gain farmland. The original forest fell, and with it, the herculean effort of extracting the timber claimed the lives of many donkeys and asses that aided in transport. The place became popularly known as the Bosque de Mata-asnos, a harsh, direct name that, over time, was simplified to Matasnos.
Today, several decades later, the story takes a turn. The winery Bosque de Matasnos not only acknowledges that past but honours it. Its project begins with a clear vocation: to restore the landscape, respect nature, and craft high-altitude wines that reflect the extreme and authentic character of the environment. Because, paradoxically, it is the same forest that was once ravaged that now shelters and embraces the vineyards.
The winery is located in Peñaranda de Duero (Burgos), in the heart of the D.O. Ribera del Duero, at an impressive altitude of 950 metres. Here, the altitude sets the pace. The thermal fluctuations are extreme, with differences of up to 20 degrees between day and night, which favours a slow and balanced ripening. And although it may seem contradictory, the vineyards are safeguarded from the dreaded frosts thanks to the natural shelter of the forest surrounding the vineyard. Nature protecting nature.
This balance is clearly expressed in Bosque de Matasnos BMA Syrah, a wine of very limited production, crafted only in those vintages where the weather conditions and grape quality permit. There is no rush or compromise; it is only bottled when the vineyard offers its best.
The wine is composed almost entirely of syrah from a three-hectare vineyard situated at 940 metres altitude. Planted in trellis on calcareous soils—responsible for that characteristic mineral note—the vineyard combines historic vines from 1960 with younger ones from 2007.
The work in the field follows criteria of sustainable and low-impact organic agriculture, with an objective that goes beyond wine: to restore lost biodiversity. Harvesting is done by hand and, once in the winery, the grapes undergo a double selection table: first bunches, then berries. Fermentation takes place in stainless steel tanks, and the wine then rests for 12 months in 500-litre oak barrels, half new and half second-use, seeking precision, depth, and respect for the fruit.
The result is Bosque de Matasnos BMA Syrah, a unique, intense, and highly sought-after experience, but only accessible to a select few.