Jorge Temprado is one of the most interesting emerging producers in Aragón. He studied Chemistry and Oenology before gaining four years’ experience working in wineries across Chile, South Africa, New Zealand, Italy, France and Spain. He then spent a decade as part of the technical team at  Bodegas San Alejandro, an exemplary cooperative in Calatayud. In 2016, however, he decided to focus entirely on his own project, which he launched with the 2021 vintage in La Vilueña, his hometown in  Zaragoza province.

His maternal grandfather, who farmed vines himself, had always encouraged him to become a winegrower. Temprado eventually followed his advice, starting from scratch and planting dry-farmed, bush vines using traditional methods. Planting density is slightly higher than in the past, with the aim of producing one kilo of grapes per vine. Inspired by the meticulous work of Vitis Navarra in recovering different Garnacha biotypes, he planted this variety as well as some Macabeo. Although not certified, he farms organically and follows regenerative practices. He uses a crawler tractor for tilling, while all other vineyard work is dones by hand.

In addition to the five hectares Temprado has planted in historic vineyard sites around La Vilueña, he also grows five old vineyards in other villages in Calatayud, bringing the total surface under vine to almost nine hectares. The vineyards range in elevation from 700 to 900 metres and are mostly planted on decomposed slate soils, with varying proportions of sand and clay. Although the vineyards are in the Calatayud area, the wines are not certified under the appellation.

His winemaking philosophy is straightforward: direct pressing for white and rosé wines, and whole-bunch fermentation for reds. The wines are then aged for 11 months in the naturally stable conditions of an underground cellar. He seeks fragrant, vibrant wines with good acidity and a crisp fruitiness.

The wines

Temprado started out with a single red wine, Cuquero (a local word for thumb), but has since expanded his range and created new labels. His core collection is now called Pequeño. It comprises a white made from Macabeo and Garnacha Blanca, a red Garnacha, and a rosé wine made from Garnacha blended with lesser-known varieties such as Miguel de Arco and Colgadera. Production of the red is close to 3,000 bottles, while the other two wines each account for fewer than 500.

At the next level sits Bargarán, a single-vineyard wine made in 2023. It takes its name from the vineyard of origin, situated at over 750 metres elevation in La Vilueña. Temprado planted this north-east facing plot between 2020 and 2021 on slate and sandstone soils.

When the vintage allows, he also bottles a rare red variety, Derechero de Muniesa, under a different brand called Cavilaciones.