Alfredo Egia

Originally from Bilbao, Alfredo was introduced to the world of wine at a young age by his father, who taught him the rhythms of both vineyard work and cellar life. He went on to study Agricultural Engineering, followed by a master’s in Viticulture and Enology in Barcelona, before honing his skills with hands-on experience in the Penedès.

Today, Alfredo farms around 4 hectares of steep, south-facing vineyards planted primarily with Hondarrabi Zuri (Courbu Blanc), Hondarrabi Zerratia (Petit Courbu), and a few rows of Izkiriota Txikia (Petit Manseng). His viticulture is low-impact and regenerative: the soils are left untilled, encouraging biodiversity, and herbicides haven’t been used in over eight years. 

In the cellar, all fermentations are spontaneous, typically carried out in French oak barrels. The wines are aged extensively on their lees, with a portion deliberately left untopped, and no sulfur is added during élevage. The result is a collection of deeply sincere wines—rooted in place, layered with complexity, and shaped by a distinct mineral tension and gentle oxidative nuance.