Do you remember the wine your grandparents used to make?

The aroma, the taste, this bottle of wine always on the table when sharing typical local food from our land, this wine always present when sharing and coming together as family, particularly in special occasions.

In Bodega Las Calzadas, the wine is our distinguishing mark of identity and this is why we work hard to ensure our wine is a meeting point for families and friends, a wine for intimate and friendly celebrations, but above all, a unique wine for the most special moments in our lives. The wine making process starts with all the care invested in the cultivation of the grapevines, the field work, and also the recollection, production, careful processing in the winery, and finally its commercialization.

Ultimately, we seek excellency in our 50 years old vineyards and grapes together with the reviving of the family tradition of wine making in clay amphorae, and a touch of experience as a result of university studies and winery know how, thus producing wines that are unique and different.

The origin

The name Bodegas Las Calzadas comes from the ancient crossing of roman roads that connected Complutum (Alcalá de Henares) to Cartago Nova (Cartagena) and Córdoba to Sagunto. Ad putea (Pozoamargo) is located at the crossing of those two roads that are still standing.

Our winery has been designed and built using wood and stones to recreate the essence and feeling of the early twentieth century wineries that disappeared in the 50s victim of the industrialization and rural exodus. In those times, there was an extended use of small clay amphorae to make home wine. Every household had one of those in their pantries for self consumption.

That is why our winery is made of thirty 150 years old clay amphorae from different size and capacity, recovered from ancient wineries in the region.

It is basically a traditional winery adapted to our times, that recovers and represents the wine making tradition of our land in a family way, trying to evoke the essence of the effort of our ancestors who, with persistence, cultivated and took care of the vineyards and made wine for the family. We have a limited production of 25 000 bottles per year organically produced and with respect of the environment.

The family and his philosophy

The winery is located in a privileged vine region, the DOP Ribera del Júcar, concretely in Pozoamargo (Cuenca), a village of no more than 300 inhabitants, victim of depopulation that struggles to safeguard its glorious wine making past that still stands.

This was the perfect environment for Daniel Sevilla, 23 years old, graduated in oenology from the university of La Rioja, with a M.D in oenology and viticulture from the UCLM and oenological experience in wineries in La Rioja, New Zealand and Australia, to return to his hometown and, with the help of family and friends, began the recovery of old vineyards and the process of making wine with old and forgotten varieties and lands. A dream come true, an ambition, a complicated challenge in a difficult region, but carried through with great enthusiasm.

Also part of this project are his father, Jose Julian Sevilla, a passionate wine maker with more than 20 years of experience making wines, his mother Josefina Medina, an artist who is responsible for the winery tours, shop and restaurant. Also right from the beginning, many family friends have collaborated.

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)


First works

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.

2017 (Feb)


Winery Construction

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)


First vintage

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.

2017 (Sep)


Winery opening

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)


Second vintage

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)


Third vintage

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.