Maldivinas

Juan Carlos Arenas and Guillermo Fernandez Santos

 

Maldivinas was established in 2006, fruit of the passion for wine between two friends - Guillermo and Carlos. They are located in Cebreros (Avila) a traditional winemaking region, which is currently undergoing a process of reinvention. Carols and Guillermo say that they want the wines to be a meeting point in the good moments of those who drink them.

"We are committed to environment. We work the soil ecologically, respecting bio-diversity and avoiding chemical products that damage the ecosystem and make the soil poor. Our objective is to extract from the ground the aromas and peculiar tastes, that reflected in the wine, allow to recognize its origin and be proud of it. 

We work grenache, the autochthonous grape of the region. Grenache produces vigorous wines, full-bodied and fruity, with a great bouquet, but elegant at the same time. full of spicy and candied aromas, and which can age for a long time if what the grape has inside is highlighted. We like what it gives and we want to share the experience."

 

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Viño de la Tierra de Castilla y León La Movida 

Single-vineyard wine from schist, slate and quartz soil in the area of La Movida in Cebreros (Ávila). The vineyard is 1,5 Hectares, with two separated harvests. Slopes reach up to 33%. Altitude is 989 m. This wine is a loyal reflection of Cebreros’ grenache, highlighting freshness and acidity. Mineral, aromatic plants and scrubland notes are characteristic of this area. It is produced in small capacity tanks with a strict temperature control. There is a variable percentage of whole clusters depending on the year. Average production: 4,000 bottles/year.

Viño de la Tierra de Castilla y León La Movida Granito

Single-vineyard wine from granite soil from Seroles area in Cebreros. The vineyard is 2 hectares in the coolest area of the village. This plot has a natural spring that flows during the whole year. This wine is made in one concrete tank with a variable percentage of whole clusters, where the rate of solid and must is very high in order to highlight fruit flavors. Fermentation temperature is kept low to increase fruit flavors. Average production: 4,000 bottles/year.