The Diaz Vazquez family utilizes its own vineyards to obtain the grapes that are then carefully transformed into our Puerta Palma, Cava and Theodosivs.
The extensive knowledge that Carmina Vazquez holds allows her to collect the grapes at the right time, where the balance of glucose and phenolic content are perfect for our wines.
With both the Red and White wines, the transformation from grape to product is undertaken by the use of media mechanics and the appropriate technology to achieve a high-quality result. The wines gain their characteristics and complexities by aging in American Oak Barrels that further enhance their structure.
With a vast supply of American Oak Barrels, the wine matures in a perfectly temperate warehouse where 18 degrees and relative humidity is maintained all year round. These important conditions guarantee the sustainability of the organoleptic qualities that the wine acquires during its aging process and until its release onto the market.
The cooling infrastructure of the warehouse is an imperative factor to maintaining the cool climate conditions of our wines that are vastly different from the Tierra de Barros climate.
CAVAS PUERTA PALMA
The cultivation of the Cava in Almendralejo dates back to 1983 when Marcelino Diaz Gonzalez, founder of the winery and pioneer in introducing Cava in Extremadura, registered its vineyards and winery in Cava Regulatory Council.
He has been producing cava since then and acquiring numerous prestigious awards nationally and Internationally.
After a long legal process with the Spanish Ministry of Agriculture in regards to the Products Appelation of Origin in 1.986, Marcelino Diaz finally achieves the inclusion of Almendralejo as part of the CAVA Appellation of Origin.
Currently, we produce three types of Cava, Puerta Palma Brut, Puerta Palma Reserve Brut and Vanderlinde Reserve Selection.
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