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A vigneron in the marco de Jerez

From the sky and biodynamics, to the land of albariza and traditional viticulture.

I am Alejandro Muchada, a pretender to vigneron in Sanlúcar de Barrameda, in the Muchada-Léclapart project, together with my teacher and reference David Léclapart. This blog arises from the desire to share some of my reflections and anecdotes from this experience, in which many friends and vine-growers from the old school of Sanlúcar nurture me, such as Juan Peregrino and Juan Morales, as well as working side by side with David.

I do not intend to teach or generate academic knowledge. I prefer to move in the language of the symbolic and the experiential, to help us find the valuable inspiration and motivation to open new paths in the viticulture and viniculture of Marco de Jerez. I like to think that tradition and innovation go hand in hand in an equation where feeling, patience, humility, respect and ancestral wisdom are aligned to sow precious seeds and generate sublime fruits.

The search for beauty

The search for beauty

I love telling this anecdote, because I think it symbolizes very well the figure of the “vigneron” that I learn with David. –Vigneron- would be translated into Spanish as a viticulturist; however, in French it has another symbolic meaning. In the world of French wine,...

Why old vines

Why old vines

When we started looking for plots where we could apply biodynamic agriculture and make our dry white wines, we were clear that we wanted to find old palomino vines. The main reason is that the old palomino vines are of mass selection; that is: they did not come from...

The vineyard treatments as messages

The vineyard treatments as messages

I like to think of vineyard treatments as messages that we send to the vines. Biodynamic agriculture itself limits the use of minerals such as copper or sulfur enormously compared to conventional agriculture: possibly to a tenth of it. Conventional winegrowers...

The three principles of the winery: Cleaning, cleaning and cleaning

The three principles of the winery: Cleaning, cleaning and cleaning

The three basic principles of good work in the winery are cleanliness, cleanliness and cleanliness. David is strict about very few things, and cleanliness is one of them. When you work with minimal sulfur in the cellar, and you do not want to intervene in anything,...

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