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If there has been a revolution in Spanish winemaking, Daniel Landi is one of the main revolutionaries. He grew up in a family of winemakers in Méntrida and made a name for himself at Bodegas Jimenez Landi before leaving to pursue his projects. The craggy peaks and hilltop towns of the Sierra de Gredos, covered with patches of thick bushes and large granite boulders, were known primarily for producing simple, country wines. Vines cling to the hillsides like mountain goats, many of these sites were abandoned decades ago, but a new generation of producers is rediscovering them. Daniel works around seven hectares of 60 to 80-year-old vines.
The combination of high altitude, free-draining soils and a long growing season provide a unique micro-climate. Winemaking is low-intervention: he uses a whole cluster ratio, large old oak barrels and minimal extraction, only macerating the grapes.
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