In an old bodega in the Parral Monestary in Nieva, Ismael Gozalo makes wines on seriously old pre-phylleoxera Verdejo vines. The sandy soils of this area have protected the vines which date back to 1847. Ismael also has parcels of Syrah, Merlot, Rufete, Mencía and Tempranillo, but it is definitely the Verdejo which takes centre stage at the domaine.
Any given year seems to yield at least ten different expressions of the grape - bubbles, in amfora, in barrique, macerated etc. Ismael’s approach to winemaking is unusual to this rather conventional area, and the name MicroBio emphasizes the importance of responsible farming. He works entirely without chemicals in the vineyards, nor does he add sulphur or filter the wine in the cellar. Ismael believes that truly great wine is made in the vineyards. We think he's right.