Garcia de Lara Finca Villalobillos “Pie Franco” Airen

Garcia de Lara Finca Villalobillos “Pie Franco” Airen is a Spanish white wine made from 100% Airen grapes. The vines are ungrafted and planted in 1935. This single vineyard wine is a rare example of high-quality Airen. There is also a barrel-fermented version.

Bodegas Garcia de Lara

Finca Villalobillos, the home of Bodegas Garcia de Lara, was established in 1878. The estate has been in the García de Lara family since then and today covers some 284 hectares in the province of Toledo. The winery is located in the municipality of Villarrubia de Santiago.

2017 The New Generation & Renaissance

In the 1920s, Alfonso de Lara Toledo built a new bodega with a capacity of 400,000 litres. Winemaking continued at the estate until the 1970s, when the grapes were sent to another winery in La Villa de Don Fadrique for winemaking. However, in 2017, Bodegas García de Lara was revived by the next generation of the Garcia de Lara family, who focus on the finca’s own potential, emphasising single-vineyard parcels of wines from its oldest plots.

Old Vine, Ungrafted Vineyards

The estate is particularly known for its old vines planted “pie franco”, ungrafted vines, planted on their own rootstock. The vines thrive here in the calcareous, rocky soils typical of the region. These special old vines, combined with dry-farmed (secano) cultivation, contribute to the unique character of the wines produced. There are four wines produced and bottled as Vino de la Tierra de Castilla. The red wines are made from Cencibel (Tempranillo) and Tinto de la Pampana Blanca (Tinto Velasco). The white wines are made from Airen.

Finca Villalobillos “Pie Franco” Airen Vineyards

The 100% Airen vines for the Garcia de Lara Finca Villalobillos “Pie Franco” Barrel Fermented Airen were planted, ungrafted in 1935 on the Villalobillos family estate in the municipality of Corral de Almaguer at an altitude of 708 metres. They are dry-farmed on limestone soil.

Winemaking

• Harvest: Grapes are harvested by hand in late September to ensure careful grape selection and optimal ripeness.
• Production: Grapes are destemmed, and only free-run juice is used, statically settled.
• Fermentation: The wine is barrel-fermented in stainless steel for 4 weeks.