Bodega Tesalia is located in the Sierra de Grazalema, in Cadiz, next to the historic town of Arcos de la Frontera. For centuries, Arcos was a strategic city coveted for its privileged location. Its name dates back to Roman times when it was founded as Arx-Arcis (the fortress in height).




The Tesalia farm has a total area of ​​106 hectares. Of the 22 hectares dedicated to the winery, 12.5 are for vineyards, another are dedicated to breeding and taming horses, and the rest are farmland.

The vineyards are planted on slightly undulating trellises facing north. The land is the classic Andalusian terrain: clayey and not very fertile soils that are found on a chalk subsoil.

The climate is warm and sunny, tempered by the Mediterranean and Atlantic influences of the Sierra de Grazalema. Conditions favored by the careful location of the vineyard on north-facing slopes, with pruning structures designed to promote aeration and shade.

With an average temperature of 17.3ºc, the rain falls mainly in winter, between 600 and 700 mm. These special characteristics create ideal ripening conditions for varieties such as Petit Verdot and the indigenous Tintilla de Rota.
Irrigation is only used to relieve water stress on the vines and maximize the quality of the grape. The elimination of leaves and the pruning of clusters is also crucial to favor their ripening.
The control is total, even sectors within the same plot are measured according to their pH, sugar levels and the flavor of their grapes, which are often harvested during periods of two weeks to optimize their maturity and quality.
A thorough investigation of the soil led to the use of rootstocks and clones of varieties, both indigenous and international, such as Petit Verdot and Tintilla de Rota. Other varieties planted are Syrah and Cabernet Sauvignon.

Harvesting is done by hand at night and the 10 vineyard plots are vined separately and then mixed, thus achieving greater complexity in the wines. We do not have established formulas: the mixtures depend only on the harvest.




Once harvested, the grapes go to the selection table and to the destemmer. Each variety reaches small stainless steel or wood fermentation tanks by gravity. During the maceration, the fermentation temperature, time and type of pump-overs are decided by tasting. Each tank is made to measure.

Subsequently the grapes are pressed and passed into French oak barrels. During its stay in wood, the assemblages of varieties of each wine are made, finishing the aging together, thus achieving the perfect balance.

The end of the stay in the barrel is decided by tasting each wine, and after a gentle clarification process, they are bottled.
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