The properties that today make up Quinta de Santa Leocadea have been in the family since the middle of the 19th century. XVIII, and have been agriculturally exploited with the crops that have prevailed over time, including, as has always been the custom, the exploitation of wine.

The approximately 6 hectares of vineyards are predominantly exposed to the south, enjoying generous sun exposure and subject to particular climatic conditions.
The unique combination of soil, climate and grape varieties makes it possible to produce wines of exceptional quality.

Quinta de Santa Leocadea’s wine cellar is equipped with the most advanced technology, perfectly adapted to the production needs. The grapes are transported to the winery in a short period of time, thus guaranteeing the quality of the grapes from the vineyard to processing. All the materials in contact with the wine, such as presses, fermentation vats and storage tanks, are made of stainless steel and can be considered state of the art, which ensures that the entire winemaking process takes place according to the highest quality standards.
Fermentation is carried out under temperature control and pressing, a fundamental operation, is gentle, so that the whole process takes place in the most natural way possible, making it possible to obtain musts of great aromatic intensity and wines with a soft, delicate palate.