Verónica Romero

She is the fourth generation of a winegrowing family from Los Duques near Requena, and the first to make wine from the family vines under her own name. Before her, the family sold its grapes to the cooperative. Verónica studied agricultural engineering and oenology at the Polytechnic University of Valencia. Today she farms 40 hectares of organic vineyards with her father.

Around Los Duques and Venta del Moro in the Requena area, at about 700 metres. The vines are between 12 and 90 years old, many of them bush vines grown without irrigation. The soils are chalky, sandy and loamy. The climate is continental with a Mediterranean influence, hot days and cool nights. Almond trees and cereals grow on the farm too.

With as little intervention as possible. Each plot is vinified separately in small batches, using only yeasts from her own vineyards. Depending on the wine, she ferments in steel tanks, clay amphorae or concrete. Wood is used sparingly and with purpose. Her wines are not fined, not filtered, and get no added sulphites.

Clara is a Clarete, not a rosé: 60 percent red Bobal and 40 percent white Macabeo, fermented together. It is fresh like a white wine but has the structure and spice of a light red. Clara spends five months on the fine lees in steel and suits tapas, grilled fish and poultry. We stock the 2023 and 2025 vintages, both CHF 19.

A pure Bobal from bush vines around 77 years old in Las Monjas near Venta del Moro. After five days on the skins, it ages five months in 600-litre clay amphorae under a layer of flor, which gives it a slightly salty touch. There are only about 900 bottles. In the glass, pomegranate and dried herbs. It suits pan-fried fish and paella, and costs CHF 28.

Yes. The Muda 2025 is pure Tardana, an almost forgotten native variety, fermented on its skins for about 30 days. A quarter ages in used barriques, the rest in steel. On the nose, pear, honey and orange peel. The El Carbonero 2024, a Macabeo from bush vines over 40 years old, is also made with skin contact, as a tribute to her father. Both cost CHF 24.

From the family's old red tractor. The Bala Roja is pure Bobal from bush vines 50 to 90 years old, grown without irrigation. After five days of maceration it ferments in steel and ages five months in French barriques. Expect strawberry, cherry and blackberry, with bay leaf and pepper. It goes with stews, pasta in a rich sauce and medium-aged cheese, CHF 24.

Clara costs CHF 19, Bala Roja, El Carbonero and Muda CHF 24, and Los Renteros CHF 28.