Section 02 · Producers

Producers in focus

Family co-operatives, shepherd cheese houses, high-altitude mills. Each producer with a name, a place and a craft.

§ 6 profiles

AndalucíaN° 017

almazara

Almazara Castillo

N° 017 · Olive mill

Almazara Castillo

Sierra de Cazorla · Andalucía · Since 1872

“High-altitude picual is hungry. It asks for cold nights and bright mornings. Respect that and it returns an oil you drink by the spoonful.”
— Inés Castillo Linares, master miller

Olivos: 32.000 picuales
Altitud: 920 m
Cosecha: Octubre temprano
Generación: Sexta

A family mill at 920 metres, with 32,000 picual olives in the Cazorla sierra. Early October harvest, cold-pressed the same day. They release fewer than 60,000 numbered bottles a year, each one tied to a single harvest.

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N° 018 · Winery

Bodegas Puente de Rus

San Clemente · Castilla-La Mancha · Since 1945

“My grandfather planted the vines the year the war ended. Four generations later we still harvest the same plot by hand.”
— Manuel Aragón, chairman

Hectáreas: 2.750
Altitud: 680 m
Familias: 184
Variedades: Cencibel, airén, verdejo

A family-run cooperative founded the year the war ended. They tend 2,750 hectares at 680 metres of altitude, working cencibel, airén and verdejo. Their tintos de guarda age in French oak; the whites rest in clay amphorae rescued from the village’s old cellars.

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Castilla-La ManchaN° 019

bodega

Bodegas Pedroheras

N° 019 · Winery

Bodegas Pedroheras

Las Pedroñeras · Castilla-La Mancha · Since 1958

“Round here everyone has a relative in garlic and another in the vine. Come in September and it smells of grapes; come in July, of freshly cut garlic.”
— Luis Felipe Pinés, chairman

Hectáreas: 1.420
Altitud: 720 m
Socios: 92
Variedades: Tempranillo, macabeo, verdejo, airén

Las Pedroñeras is Spain’s purple-garlic capital, but it is also where 92 families joined forces in 1958 to vinify together. Organic tempranillos, young macabeos, and a lightly fizzy «Aique» that recovers the area’s old tradition of pétillant whites. Everything bottled on site.

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AndalucíaN° 020

queseria

Quesería El Bosqueño

N° 020 · Cheese house

Quesería El Bosqueño

Grazalema · Andalucía · Since 1989

“The payoya feeds on whatever the mountain offers. In October the milk tastes of rosemary; in April, of rockrose. The cheese simply tells the story.”
— Lola Bohórquez, cheesemaker

Cabezas: 210 payoyas
Altitud: 1.040 m
Curación: 3 a 18 meses
Raza: Payoya, en recuperación

A pastoral cheese house working 210 payoya goats, an endangered Andalusian breed kept alive by three farmers in the whole comarca. At 1,040 metres the curd is set every morning with raw milk. Ageing runs from three to eighteen months depending on the wheel.

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Castilla-La ManchaN° 021

bodega

Bodegas Vega Tolosa

N° 021 · Winery

Bodegas Vega Tolosa

Casas-Ibáñez · Castilla-La Mancha · Since 1991

“Bobal is our anchor variety. It has lived here for centuries; we just try not to get in the way.”
— Juan Miguel Tolosa, winemaker

Hectáreas: 180
Altitud: 760 m
Cepa estrella: Bobal
Certificación: Ecológico y vegano

A family winery in Casas-Ibáñez, in the buffer zone of the Cabriel Valleys Biosphere Reserve. 180 hectares planted at 760 metres, with bobal as the lead variety — from the Blanc de Noirs to the aged reds of Finca Los Halcones, a vineyard planted in 1950. All certified organic and vegan.

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Comunidad de MadridN° 022

otros

Terruño

N° 022 · Other

Terruño

Madrid · Comunidad de Madrid · Since 2026

Editorial account that hosts gift cards and other items not produced by a single winery or cheesemaker.

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