Lying in the coldest region of the four Fernández estates, Condado de Haza is the last winery of the Grupo Pesquera to begin harvest. Only the very best manually-harvested clusters are used for making the Alenza Gran Reserva, which are fermented whole-cluster in small, open-top stainless steel tanks. The grapes, juice and wine are moved 100% by gravity and the finished wine is aged for 36 months in American oak barrels. Barrels are racked four times during the first twelve months and an additional 2-3 times per year during the second and third year of barrel aging. With the Fernández Rivera family dedicated to natural winemaking, all wines produced are neither filtered nor fined before bottling. Upon completion of barrel aging, the Alenza Gran Reserva is then aged for a minimum of 36 months in bottle before it is released to the market.

100% Tempranillo. Alcohol 14.5%.

Planted in 1987, the 200 estate-owned acres of Tempranillo grown by Fernández Rivera at Condado de Haza are located literally a stones-throw away from the Duero River. With a different soil type and higher elevation than its sister property in Pesquera de Duero, Condado de Haza is located in the province of Burgos, which is known for its rocky soils and cooler climate. Planted north-south in order to maximize sun exposure, production is limited to 3 kilos per vine. As respecting the Duero’s native biodiversity is of paramount importance to the Fernández Rivera family, chemicals are never used in the vineyards and all water is recycled using an on-site purifier.