Comando G Viticultores was founded by Daniel Gómez Landi and Fernando Garcia. Daniel and Fernando met in 2005 when studying viticulture and enology at the University of Madrid. They were both involved in different wine projects by then, but as a result of their friendship, philosophy of work and common interest about wine they soon decided to start a project together. “Comando G was born in 2008 with the goal to make wines that reflect the place, the landscape and the identity of our vineyards”. In other words – “Terroir”. They decided to make and classify their wines according to the Burgundy system of Village, 1er Cru and Grand Cru wines. And the sole reason to defy this status is the vineyard.
They were drawn to the windswept and almost abandoned Sierra de Gredos terroir – high altitudes, freely draining soils, as well as a mild and relatively humid climate. Though not an easy terroir for winemaking, Daniel and Fernando wanted to explore the mountainous terrain, determined to refine the area’s traditionally “workhorse” Grenache grape into their own unique product.
They gained access to Gredos’ older vineyards by spending time consulting with and gaining the trust of older winemakers in the area, usually by drinking beer with them in local bars. Some of these winemakers were in their 80’s or 90’s, hoping to continue their legacy but without anyone to pass their vines on to.
Their vineyards of this 15 ha domaine are situated in the most extreme villages of the Sierra de Gredos mountain area. This mountain area is divided to three valleys. The majority of the plots are located around Rozas de Puerto Real village where they make a village wine, La Bruja de Rozas, and a wine from a selection of parcels with a special character, Rozas 1er Cru, and a single vineyard “Grand Cru” wine, Las Umbrías. This is the valley of the river Tiétar. In the valley of Alto Alberche they work some very old plots in the village of Navarrevisca, Villanueva del Ávila and Navatalgordo. From these plots they make the single vineyard “Grand Cru” wines Rumbo al Norte, Tumba del Rey Moro and El Tamboril.
The vineyards and plots are planted on mountain hillsides at altitude of 900-1200 meters above sea level, sometimes in extreme places very difficult to access, and are plowed by horse and many times just by hand. Vines ages are between 60-90 years and in some cases ungrafted. Farming is organic and they follow biodynamic techniques for the viticulture.
The work in the cellar is traditional and handcrafted with minimal intervention. 100% whole clusters are used, followed by slow maceration, fermentation in open oak vats and elevage in various size used oak barrels, demi-muids and foudres.
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Takara has great experience in producing Shochu , Mirin and Sake for more than one-and-a-half centuries. Because Takara’s main business endeavors depend heavily on the mastery of natural processes such as fermentation, the Company feels a strong responsibility toward preserving the natural environment.
Certain names resonate strongly within Australian wine history and Jim Barry is one of them. It was Jim Barry’s drive that helped shape South Australia’s Clare Valley as a benchmark producer of world class Riesling and cemented it as one of Australia’s premier wine regions.