Bodegas Parra Jiménez was founded in 1993 by the three Parra brothers, early champions of organic farming in La Mancha. In 2008, they took things further, adopting biodynamic agriculture to create a healthy, self-sustaining ecosystem. Their vineyards are free from pesticides, herbicides and chemical fertilisers, and the family also farms grains, garlic, cereals and sheep. Everything connects: the crops feed the animals, the animals fertilise the land. They even keep a rare breed of black sheep, whose milk is used to make Manchego cheese.
Today, the estate is led by Pablo Parra, who continues the biodynamic philosophy while focusing on minimal intervention winemaking.
This Albariño comes from high-altitude vineyards (over 800m) in the warm, dry climate of La Mancha. The grapes are farmed biodynamically, fermented with wild yeasts and aged in stainless steel to keep their freshness. The result is a wine bursting with citrus, tropical fruit and a touch of wildflowers on the nose. On the palate, it’s soft yet vibrant, with apple, lemon and melon flavours leading to a bright, harmonious finish.
Pairs perfectly with seafood and cheeses like their local Manchego.
