Dionisos is one of the first ecological/organic producers in Spain. Besides their high quality wines they also produce gourmet olive oil and vinegar. To share their enthusiam for good wine and food they enjoy opening their winery for visitors. You can spend a very special day with Dionisio and his team visiting the winery, enjoying a commented wine tasting with a matching meal paired with their wines. Even wine tasting courses can be arranged.

The family tradition of elaborating wines goes back three generations; wines in which the ancient mule drivers would sell the wines in goat skins that were transported by bands of mules and donkeys. The history of prizes and achievements highlights the Silver Medal to the white and red wines of the 1928 vintage in the Universal Expo of Barcelona in 1930.
In 1984 the father of the actual owner makes the first biological agriculture wine with his own harvest grapes. Dionisio de Nova Garcia since 1995 has been in charge of the winery and has redone the vineyards and improved the winery's installations. Since the harvest of 2000 his son Carlos de Nova Torres has begun elaborating in order to ensure the continuity of the winery. They have initiated a diversification process toward other productions in order to complement their other crops; grape and olive. Their objective is based on the profound respect for the varietals and the local conditions in order to improve combined technologies in the defense of the environment and the biological qualities of the elaborated products.

The vineyard and olive groves are biologically cultivated with the use of natural and no chemical additive fertilizers and with products for protection of crops according to the European regulations. The vineyard, which occupies 25 has, has a loamy lime soil very apt for grape farming due to its great drainage qualities and for the lime outcrop that facilitates the aging. This enables to create ideally natural conditions for the developing of the vine with rusticity that is later traduced in peculiar aromas and Mediterranean plumpness. Grape varieties grown are tempranillo and cabernet sauvignon, in red, and arien and macabeo in white. The olive variety is comezuelo.

Is situated in an ancient house of the eighteenth century where the advantages of the wide mud walls and the clay vats coexist with modern technology. The fermentation and decantation with temperature control assures fresh and clean grape must. The bottling division has the best preparation and packaging technology. The aging chamber isolated by the wide mud walls in the subsoil of an excavated cave grants the necessary quietude, temperature and humidity conditions for the process of the aging of our wines and vinegars. In other conditioned areas, the tabletop olives are un-bittered and the sweet desserts are elaborated.