In 1979 Manuel Valenzuela arrived in Alpujarra, high in the Sierra de la Contaviesa mountains, to live from the land. He was the first to plant single grape plots, the first to plough with a tractor, to introduce foreign quality grape varieties, and to recover ancient local grapes like Vigiriega. In the early 90s, after years organizing farmers across the country, he received the first ‘Organic’ certification in Spain. He has since declined the certification, which is not rigorous enough for his taste, but he and his son Lorenzo continue their work in the vines, 1,300 m and 10 km from the sea. The climate is very dry and breezy, the soil is made of schist and clay and is very poor. Their work in the vineyards and cellar is careful and non-interventionist. Most of the wines are vinified without sulphur.