Miguel Regil’s passion for wine drove him to create Vega de Tera with his father-in-law, Manuel Cunarro. Miguel was working as the commercial director for a Spanish engineering firm when Manuel asked him to help him run a new wine project in Benavente. Being a wine love Miguel agreed, and they agreed that their ultimate and only goal would be high standards of wine production.
“We had only one objective: to produce quality wines.”
Miguel’s training as an engineer would help in many ways, but they still needed an expert enologist to make wine at the level they envisioned. Xaiver Iturria joined them, and shares their vision for uncompromised quality and organic farming.
Xavier works as the technical director and oversees the farming and winemaking. He was born in Bordeaux, and got started in Bergerac working at Chateau La Tour des Gendres. For the last several years though, Xavier has been working in Spain with Tempranillo. He’s worked in wineries in Rioja, Ribera del Duero and Toro. He started with Vega de Tera three years ago, and with him, a broad experience producing delicious Spanish wine.
The vineyards are located in Toro and Brime de Urz. Wine production in this part of Castilla y Leon is said to be pre-Roman, and there are historical references to Toro wine in the literature of Góngora, Quevedo and the Archpriest of Hita. The vines are bush trained, and between 40 and 60 years old. They all were never affected by phylloxera and are ungrafted.
The Tinto de Toro type of Tempranillo that they produce has been adapted of the centuries to thrive in hot, dry areas like Castilla y Leon. The soils around here are a red clay with a sandy clay subsoil.
Farming and winemaking is done with reference to the biodynamic calendar. The team believes it’s crucial to making quality wines. They have adopted biodynamic and organic techniques for several years and are in the process of being certified as an organic winery.
The priority at Vega de Tera is quality, not quantity, and to make wines that well represent the region. They ferment with indigenous yeasts and age their wines on the fine lees. These processes require extra control and attention throughout production, but it’s worth it for the high quality and character of the wines.
While they focus on grapes that are typical of the region, Tempranillo and Verdejo, Vega de Tera is distinctive in their focus of grapes like Prieto Picudo, Godello, Mencia, and Prieto Weevil that come from further afield in Spain.
Domestic distribution is not exclusively through Indie Wineries.
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