De Sol a Sol Velasco is a wine made with Tinto Velasco grapes from a vineyard covering less than one hectare near Quero, with some 1,500 vines of some 150 years of age planted on a sand and lime soil

After harvesting by hand, the grapes undergo fermentation with native yeasts. The wine remains in contact with the skins for several months. Before being bottled, it is aged for 12 months in used French oak barrels, unfiltered and without added sulfites

De Sol a Sol Velasco 2019 is an intense, concentrated and highly expressive red wine. In this vintage very ripe red fruit stands out on the nose, with light spicy notes. On the palate it is powerful and very tasty, with good acidity and a very lingering finish

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