Although Remelluri’s roots date back to the 14th century, the modern day portion of the estate’s story begins in 1967, when Jaime Rodriguez Salis purchased its vineyards on the slopes of the Sierra de Toloño mountains. All farming is done organically and Atlantic influence helps moderate overall temperature. Remelluri’s Reserva ferments with native yeasts in steel tanks and ages for 20 months in foudre/barrel.