VINEYARD EXPERIENCE
We will take you to know our underground winery, where you will have the opportunity to taste barrel wines that are aging and newly released wines that have just come to market.
1 HOUR 30 MIN EXPERIENCE
Groups of 2 or more people
We will receive you in our underground winery at the top of the south mountain that consists of three levels: on the first level are the gravity-fed fermentation tanks, on the second underground level you will find the French oak barrel room where we age our wines and you will have the opportunity to taste three wines from the 2019 vintage that are in the aging process as well as two bottle wines, Here you will accompany our wines with a sandwich board. Finally, on the third underground level you will get to know our bottle racks.
4 HOUR EXPERIENCE
Groups of 4 or more people
We will receive you in a tractor-trailer with 3 glasses of white wine and we will take you to know our entire wine project: as the 1st stop we will take you to the mother nursery where you will know the rootstocks that we use in Dovinto. As a 2nd stop we will take you to Águilas where you will see the area where we hold outdoor events. At the 3rd stop you will see our Restaurant with its own underground cellar, where you enter through an illuminated tunnel. At the 4th stop you will see our BioFactory where we manufacture our own biopesticides, biofungicides and bio fertilizers. As the 5th and last stop at the top of the south mountain you will know our winery that consists of three underground levels: on the first level are the gravity-fed fermentation tanks, on the second underground level you will find the French oak barrel room where we age our wines and you will have the opportunity to taste three wines from the 2019 vintage that are in the aging process as well as two wines from bottle, here you will accompany our wines with a sandwich board. Finally, on the third underground level you will get to know our bottle racks.
BOOK YOUR TOUR
What the experts are saying
Enrique García-Escudero Head of the Viticultural Research Service Deputy Director of the Institute of Vine and Wine Sciences of Rioja, Spain"It was truly a very pleasant experience, in which we have to thank you for involving us, I think it is a concept of understanding viticulture and wine worth mentioning. Illusion like the one you have, it will be a precious asset for the development of the region. It was a luxury to taste the expression of your project in the form of the great wines we could taste.
José Martinez Director of the Institute of Vine and Wine Sciences of Rioja, Spain"We remember with great interest the visit to your winery. I think it is an example to follow."
Vidal Perez, Master of Science from the State University in Fresno USA Teacher and Advisor of Sustainable Viticulture in Baja California, Mexico"At Dovinto, they have taken sustainability to the next level; they are self-sustaining. From producing their own inputs, such as bio fungicides and biofertilizers made from vermicompost and its leachates, to designing their terraced vineyards to prevent erosion and conserve the soil, a non-renewable resource. The effort they make in the vineyard is evident in the quality of their wines"
Armando Allan - Microbiologist"I was very impressed by their beyond organic approach to viticulture. I have never seen such a sustainable and holisitic approach to cultivation grapes"
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