Former ethnographer Miguel Martínez was inspired to make wine while spending a summer restoring old snowfields in the Moncalvillo mountain range in his native Rioja. He became particularly interested in a sweet wine, called Supurao, which he remembered from his own family. This led him to recreate the style, using his grandparents’ old haystack to hang bunches of Garnacha and Tempranillo (there’s room for 6.000 bunches) to dry the grapes and concentrate their sugar content.
Recovering old artisan traditions and grape varieties, Miguel makes organic wines with a low carbon footprint. He uses organic fertiliser in the vineyard, only adds copper when necessary and applies pheromone sprays instead of pesticides. Grapes are harvested by hand, before being placed in a manual press.
In 2018, Tim Atkin named Miguel Martínez ‘Young Winemaker of the Year’.
