In an old bodega in the Parral Monestary in Nieva, Ismael Gozalo makes wines on very old pre-phylleoxera Verdejo vines.
The sandy soils of this area has protected the vines that date back to 1847.
Ismael also have parcels of Syrah, Merlot, Rufete, Mencía and Tempranillo. 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 fields, nor does he add sulphur or filtrate the wine in the cellar. Ismael believes that truly great wine is made in the vineyards.