Bodega las Calzadas
The story of a dream
The dream begins
Daniel, 18 years old, leaves Pozoamargo to start his studies in the University of La Rioja in Logroño where he graduates with honors. During 4 years, he acquires the knowledge and first-hand experience in different wineries of the best wine making regions in Spain.
First wine making production
First wine production made in Daniel’s house garage in Pozoamargo, using 3 clay amphorae of 200 liters each, two owned by the family and one by a good friend of the later. The spark ignites.
Daniel starts an internship in the Pagos del Rey winery in La Rioja.
The learning process continues
Daniel enrolls in the University of Castilla La Mancha to get his M.D in oenology and wine commercialization in the Albacete and Ciudad Real campuses. Being so close to home, the idea of building his own winery and exploiting the old family vineyards takes shape. That is also when the administrative, bureaucratic and licensing hassles begin.
2015 (Sep - Dec)
Daniel finishes his Master’s degree in the Castilla La Mancha University and starts working in the Casa Gualda Winery and Constellations Brands in Spain, while he produces a second batch in his garage considering the success of the previous year. This time around, he manages to produce 100 bottles under the brand “Tinácula First Vintage”. Again, this production is a success and runs out very quickly. Whoever has one of these bottles, has a treasure.
Traveling the world!
Daniel decides to travel abroad, to the other side of the world in the South hemisphere, to work in two wineries during the months of February and March. He works in the grape recollection at Growers Wine Group and Waikerie in Australia. In March and April he continues his travel adventure to New Zealand where he works in Kim Krawfors, Bleheim.
Finally, after dealing with many obstacles and problems, Daniel returns from New Zealand and starts the building of Bodega Las Calzadas and the recovery of clay amphorae. The wine making process and gourmet shop get ready for the imminent grape harvest. In less than 3 months, the winery is built and ready.
2017 (May - Sep)
The first vintage of 10 000 TINACULA RED and TINACULA X 2017 are produced around the clock in the recently built Bodega Las Calzadas. At the same time, Daniel works in the Dehesa de Luna winery in La Roda and during the winter time, he starts preparing the section of wine tours opened to visitors.
We start to sale our 2017 wines and to open the winery to groups and individuals for visits and wine tasting.
Nobody could imagine then that we would also open a restaurant! By the end of that spring, on June 9, 2018, we celebrate the winery opening with the presence of family, friends, government authorities, and many people whose help we will always be grateful for.
2018 (Mar - Jun)
The open air restaurant
With no previous experience in restauration, one summer night, in a family reunion, the idea of starting an open air barbecue restaurant for the summer sprang. Said and done! We bought all the material, adjusted and improved the kitchen and bathroom and the winery suddenly became an open air restaurant. Soon after, we were already known in the nearby villages for our home-grown tomatoes, barbecues, and TINACULA wines.
2018 (Jul - Sep)
The second vintage is produced in Bodega Las Calzadas. This time around, we increase the production to 20 000 bottles and are granted the ecological certification.
The restaurant continues to open on the weekends in the stone pastor construction.
The first foreign visitors start to come.
2018 (Sep - Dic)
The winery in 2019
During the 2019 spring and summer, there is a constant flow of people coming to visit us, we produced new vintages and the open air restaurant also opens in the summer with even more guests than the previous year.
The name brand Tinácula starts to consolidate and to be well known among Spanish distributors.
In addition, many oenologists from La Rioja, Ribera del Duero, Galicia, Sevilla, and Cataluña start to visit our winery to learn about the use of ancient clay amphorae.
2019 (Primavera - Verano)
We produce our third vintage with fresher and more balanced wines. The winery is at its maximum capacity of 25 000 bottles per year.
The first importers start to come and the winery starts selling wine to China, the United States, Belgium and Finland.