Traditional Winemaking

The museum guide traditionally places the grape harvest in October and mentions varieties such as Gordal, Garnacha Tintorera, Blanquilla and Tinta Sencilla. The harvest was transported in wooden “aportaeras”, placed on either side of a donkey or mule. Once at the family winery, the grapes were trodden and pressed to obtain the must, which then fermented in large earthenware jars.

The wine calendar also had its moments of gathering: the guide records the tasting of the first wines in December and the reference to San Antón, on 17 January, as a time to appreciate how they were developing. These are local traditional practices that help explain the link between the grape-harvest season, underground wineries and shared consumption.

A harvest thus brought together months of work and different tasks both in and beyond the village.