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About Vinos Cambronero winery

Cambronero vineyard

Growing grapes with the purpose of producing quality wines


Cambronero’s leading edge is that they only have one grape farmer as supplier: the very winemaker. These accounts for the existence of one and the same objective all throughout the production process: to obtain a wine of excellent quality.


Family heritage


Francisco Cambronero Torres (Franchete) started the vine-growing tradition when he planted the first vines in the early years of the last century. In 1983, Francisco Cambronero Pérez, alongside his brother Antonio, constructed the winery to process the grapes from their own crops. In 1999 Francisco Cambronero Pérez, alongside his children Francisco, Encarna, Isabel and Lola, created the company Vinos Cambronero S.L., which currently operates the family winery.


The local terroir


Production is located in the region of Castilla la Mancha. The vineyards are located to the northeast of the province of Albacete, between the Jucar and Cabriel rivers. They enjoy a continental climate, with slight influences of Mediterranean temperatures and little rain. The weather conditions are extreme with temperatures nearing -20º C in winter and 45º C in summer. This and the low humidity content of the air, helps control plagues and it is therefore relatively easy to produce extremely high-quality organic wines.


The vineyards are located at an average altitude between 600 and 700 metres. They receive warm, dry winds from the west on summer days, whilst at night the winds are fresh and damp, from the Mediterranean. Thus, the temperature gap between night and day during the grape's ripening process is very pronounced. This climate favours the formation of polyphenols on the grapes, and makes this region the perfect location for obtaining superior quality red wines.


Characteristics of the vineyard


The family estate consists of 42 hectares of vineyards including cabernet sauvignon, syrah, petit verdot, tempranillo and Alicante bouschet varieties, all grown through organic farming methods. The different resulting grapes originate from the very design of the vineyard in the first place. Trellises are unique in the area. They are 2m high, and formation takes place at 1.2m. The density of the plantation is around 3,700 plants per hectare.


The pronounced height of the vine ensures a greater sunlight exposure area of the leaves which is essential for the optimum ripening of the grapes. With the foliage growing so high, clusters well separated from the ground in order to achieve two purposes: first, this decreases the humidity emanating from the soil, increases airing and decreasing the risk of fungal diseases. This is very important in organic farming, since disease prevention dramatically reduces the use of pesticides in vine growing. Second, the soil accumulates heat during the day and releases it at night. Separating the clusters from the soil increases the temperature difference between day and night in the grapes. This thermal gap is very important for the proper ripening of the polyphenols so vital in obtaining high quality red and rosé wines. This region enjoys one of the greatest differences in temperature between day and night, but by accentuating this fact, we are exploiting this difference even more, thus obtaining better grapes.


With such a high plantation density, growth may be stopped prematurely so as to obtain smaller grapes, while at the same time reducing the production of grapes per plant. This concept of vineyard is complemented by the cultivation system, which does not limit itself to organic farming, but moves beyond to obtain grapes of the maximum quality. The irrigation system focuses on the production of a very small size of grape, in order to obtain a greater amount of skin per kilo of grape, so as to get the best possible raw material. In order to achieve this, this a hydric stress is induced at the start of the vegetative cycle of the vine, so as to stop growth prematurely. Once growth of the plant has been stopped, it is watered as required to avoid foliage loss and to achieve good ripening.


This farm system has the main disadvantage of low production. This is partly offset by using a pruning system involving more buds per hectare in order to produce more clusters, albeit less grape volume. An average yield of thirty hectolitres per hectare is very low from the point of view of a vine-grower, but it is necessary in order to obtain highly expressive wines, with a personal, different character.


The winery


Consists of small concrete deposits with capacities between 39 (858 gallons) and 390 hectolitres (8580 gallons) to add a total storage volume of 12,000 hectolitres (264000 gallons). Approximately 1,500 hectoliters (33000 gallons) of wine are produced as an annual average using organic grapes from vineyards that are the property of the Cambronero Family.


The wine-making process has been adapted to the characteristics of the grape so as to emphasise the peculiarities offered by the grape cultivation methods and obtain the best that they have to offer. The winery uses proprietary, self-designed extraction equipment that allows higher extraction at the beginning of fermentation process. This enables shorter macerations and more balanced wines.


Cambronero’s organic wines


Since 2000 Vinos Cambronero, S.L. have labelled their wines as V.C.P.R.D Manchuela under the Franchete® brand. Their unique concept of grapevine cultivation is not included in the regulations governing the production of D.O. Manchuela. Therefore at present Cambronero’s organic wines are bottled as Vino De La Tierra De Castilla under the brands Franchete®, Finca Lastonar® and Cambrius®.


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Showing 1 - 6 of 6 items