history

Villa Iulia Wines, A dream come true

Villa Iulia is the dream that Antonio Florencio Nieto used to combat the long days of grape harvesting around the world. It all began in 2008 when he discovered his passion for winemaking. At that moment, he knew that he would spend the next few years of his life traveling, gathering information and experiences in different countries to gain a much more complex understanding of winemaking. This adventure would lead him to discover different terroirs and winemaking philosophies around the world.

After 12 years of making wine, having worked in eight countries (Spain, Italy, Chile, the United States, New Zealand, Austria, Australia, and Serbia) and with 16 harvests under his belt, the time had come to make that dream a reality.

VILLA IULIA

Wines

Tempranillo Syrah

Production: Grapes harvested by hand, completely destemmed, two days of cold maceration. Only the punching down technique is used during maceration. Nine days of fermentation at 24º C, plus five days of post-fermentation maceration.

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Sauvignon Blanc

Production: The grapes are harvested early in the morning. They are destemmed and macerated with the skins for at least 4 hours. We take every possible measure to protect the wine from oxidation. Fermentation takes place at 15º C for 14 days, followed by aging on lees for 3 months.

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Galea

Production: Grapes harvested by hand, completely destemmed, two days of cold maceration. Only the punching down technique is used during maceration. Full fermentation in barrels at 24º C for four weeks. Aged in barrels for 14 months and refined in bottles for two years.

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Cabernet Rose

Production: The grapes are harvested at the optimum moment. They are destemmed and vatted, and then the free-run juice is bled off. The entire process is carried out under the protection of inert gases. Fermentation takes place at 14º C for 14 days, followed by aging on lees for 3 months.

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Atia

Production: The grapes are harvested early in the morning. They are destemmed and macerated with the skins for at least 4 hours. We take every possible measure to protect the wine from oxidation. Fermentation takes place in barrels, followed by 8 months of aging, then 4 months in steel tanks and 18 months in the bottle.

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Villa IuliaVinos

VILLA IULIA

Philosophy

Villa Iulia is the result of a unique winemaking philosophy, in which respect for the grape, the soil, and the vineyard environment are combined with winemaking techniques that seek to achieve the maximum expression of the wine on the palate, with the firm conviction that this is the only way to obtain great results. These are personal wines in which New World influences fit into a traditional production process, resulting in modern wines that are full of life.

We consider balance to be the basic rule in the process of creating our wines, balance understood as the greatest virtue of a wine. We seek wines in which the taste and smell go hand in hand. We seek balance between acidity, structure, volume, and persistence. For us, it is crucial that when we take a sip of wine, it fills our mouth, we are able to smell the wine while we taste it, and we continue to feel it after we have drunk it. Our wines will not surprise you; our goal is to excite you and make you finish the bottle.

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Our Vineyards

The vineyards, cultivated using organic methods, are located in the province of Cuenca, scattered among the municipalities of Mota del Cuervo, Los Hinojosos, and Monreal del Llano. On clay-limestone soils at an altitude of 680 meters above sea level, the vineyards have an average age of 25 years, with goblet training in the older vineyards and short pruning on trellises in the younger vines.

The Untouched

Our wildest side

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