Farming and winemaking is done with reference to the biodynamic calendar. The team believes it’s crucial to making quality wines. They have adopted biodynamic and organic techniques for several years and are in the process of being certified as an organic winery.
The priority at Vega de Tera is quality, not quantity, and to make wines that well represent the region. They ferment with indigenous yeasts and age their wines on the fine lees. These processes require extra control and attention throughout production, but it’s worth it for the high quality and character of the wines.
While they focus on grapes that are typical of the region, Tempranillo and Verdejo, Vega de Tera is distinctive in their focus of grapes like Prieto Picudo, Godello, Mencia, and Prieto Weevil that come from further afield in Spain.