De Sol a Sol Tempranillo is a wine without denomination of origin made from Tempranillo, from a 1-hectare vineyard planted with 1500 pre-phylloxera vines, which are 150 years old, on sand and lime soils. After the manual harvest, it ferments with local yeasts. Then, it macerates with the skins for 191 days and finally it is left to age for twelve months in used oak barrels. Stabilisation is natural and it is not filtered. No sulphites are added during the entire winemaking process

De Sol a Sol Tempranillo is an ample, lively wine, balsamic on the palate and with a roasted finish, which shows us the landscape and the climate of the area. Its long maceration with the skins gives this wine the honest and frugal character of the terroir where it is born

Essensia Rural is a family farm that has been farming for centuries. The total area of the farm is about 150 hectares, of which part is occupied by vines. Vineyards are located on average at an altitude of 600 meters above sea level. The farm works mainly with local varieties of grapes. The main rule for Julián Ruiz is that nature itself knows how best to make wine, and the economy tries not to interfere with it. Everywhere on the farm, organic methods with elements of biodynamics are practiced. In 2006, the farm began to work on the principles of natural winemaking

All of their wines use only their own grapes. The vineyards of Essensia Rural are mostly old (1916) and very old (Velasco 145 years old) vines, not grafted. Everything that is done in the vineyard and in the winery is done by hand. A feature of the production of Rural wines is a very long fermentation / maceration of wines, which occurs naturally on natural yeast. It is important for Essence Rural to make its wines as pure as possible and to preserve their natural authenticity. An old barn for storing wheat is used as a cellar, the thick stone walls of which retain the natural coolness and humidity well and contribute to the slow natural biochemical transformation of wines