Juan Antonio is a leading figure in biodynamic and natural winemaking in his native Cuenca. After working with Telmo Rodríguez and Pablo Eguzkiza on a number of their projects throughout Spain, Juan Antonio spent time in France learning about biodynamics and how he could apply those techniques to his own vineyards in Manchuela. His vineyards are at high altitude for Jumilla, and sit on a combination of clay, limestone and sandstone soils. His vines are between 30 and 90 years old, and some of them are still planted on their own root stocks. He works wonders with unfashionable, local grape Bobal, which maintains acidity well in this warm, arid climate. In the winery, his ethos is to let the wine make itself, the bunches are not de-stemmed which means semi-carbonic maceration occurs in the tank, and all the wines are fermented and aged in neutral oak to let each parcel reflect its own personality.