The legacy of the Cantalapiedra family in La Seca, Spain, traces back to the 18th century, when they began cultivating land with the same unwavering conviction they uphold today: working in harmony with the earth and its constant changes to grow and harvest the highest quality grapes. As the vineyard passed through generations, expanding in both size and scale, a defining chapter began in 1949, when Heliodoro Cantalapiedra planted his first vineyard plot — known locally as a Majuelo — at just 15 years old. Working alongside his son Isaac, Heliodoro gradually expanded the family’s holdings to more than 20 hectares of vines. Decades later, Isaac and his own son Manuel established a small cellar of their own, bottling their first vintage in 2014. Since then, Isaac and Manuel have produced wines that honor their family’s roots while capturing the region’s terroir with clarity and precision.

Today, Cantalapiedra spans more than 35 hectares, farmed organically with the incorporation of biodynamic practices. Isaac and Manuel vinify fruit from about 7 hectares themselves, selling the remainder to friends and neighbors in the region with longstanding ties to the family. Old vines are planted in rocky soils rich in clay, sand and limestone. Grapes are hand harvested, often later than those of other producers in the region to ensure optimal ripeness. The wines are vinified using low-intervention methods, with no additives except for a small amount of sulfur at bottling. Only as needed to preserve the expression of fruit and minerality that is captured in the vineyard. 

Manuel ferments the wines primarily in stainless steel vats, with the use of some neutral oak and minimal temperature control. Depending on the needs of the vintage, they employ either short macerations or long élevage for their white wines, creating cuvées that are both bright and stony, yet also silky and concentrated. Red wines are made from whole-bunch Garnacha and Tinta de Toro, from old vines dating back to the early 1900s.  The wines are aged on their lees for approximately eight months before bottling, building texture and complexity. First and foremost farmers, the Cantalapiedra’s are also dynamic winemakers who listen closely to each harvest, adapting their process of vinification to craft the best possible expression of the fruit. Each vintage brings something new and unexpected, guided always by the same principles of craftsmanship and terroir. We are thrilled to be along for the next chapter as third generation winemaker, Manual Cantatalapiedra, continues to establish his own style, one that captures both the estate’s bright future and legendary history.