About
Cueva del Viento is a winery in Abruzzo, Italy.
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Terroir
Cueva del Viento works in Castilla-La Mancha, with production areas in Alpera, Albacete, and Los Pandos in Almansa.
Alpera
The vineyards associated with Alto Las Rocas stand between 650 and 700 metres above sea level. Mountain breezes cool the elevated sites, while the soils contain chalk and limestone. The vineyards have favourable exposure; the Tempranillo used for rosé comes from steep slopes overlooking the Alpera valley.
Los Pandos
Old Monastrell vineyards occupy the open landscape of Los Pandos. The site has a distinctive microclimate with pronounced temperature changes even during the hottest months, helping the grapes retain acidity while developing aromatic structure.
Winemaking
Tempranillo intended for rosé is harvested at night to protect its aromas and limit oxidation. The Los Pandos vineyards are old plantings inherited through a long local tradition. No certification or broader farming protocol is identified.
Cueva del Viento’s documented cellar work centres on temperature-controlled stainless steel and rotating horizontal tanks.
Tempranillo and Syrah for the red blend are vinified separately and blended shortly before bottling. Tempranillo ferments in stainless steel for seven days. Destemmed Syrah ferments in rotating stainless-steel tanks, followed by 10–15 days of maceration at 26°C. The finished blend undergoes light clarification, cold stabilization and amicrobic filtration before bottling.
For rosé, night-harvested Tempranillo is destemmed and softly crushed. Fermentation takes place without the skins at 16°C.
Monastrell undergoes crushing and fermentation in rotating horizontal tanks, followed by eight days of maceration at 26°C and malolactic fermentation. It matures for at least six months in 300-litre French oak barrels, with new barrels representing 15% of the total. Light clarification, cold stabilization and amicrobic filtration follow maturation.
Philosophy
The vineyard descriptions emphasize elevated, naturally ventilated sites and varieties suited to their respective landscapes. Cellar practice combines controlled stainless-steel fermentation with selective French-oak maturation, depending on the grape and intended expression.