A new agro-food project has been born in the Comarca de la Janda, between Vejer de la Frontera and Conil (Cádiz), the Sancha Pérez Winery / Olive Mill. It is a family-run operation, a commitment to agricultural transformation based on two millenary crops, the olive and the vine, which played an important role in the economy of this region from the 17th to the 19th centuries.

This enological, olive-growing, and tourist complex combines agro-food activity with leisure and enjoyment for visitors, being a center of interest where one can learn the secrets of artisanal and organic production of wine and oil. It features an open-air Olive Museum where visitors can observe the differences among some of the most well-known olive varieties in terms of their leaves, branches, and olives.

Apoloybaco, invited by its owner Ramón Iglesias (in the photo second from the left, alongside his inseparable collaborator Ignacio Muñoz), visited this beautiful estate located on the Costa de Trafalgar, a landscape of countryside and sea.

Ramón has surrounded himself with the best from Cádiz to get this risky but attractive project up and running, with advice from the Jerez Enology Station and the guidance and teachings of the oenology professor Luis Pérez, among others.

Sancha Pérez is committed to producing high-quality wines, mainly from the Petit Verdot and Tintilla de Rota varieties; they also cultivate other red varieties: Tempranillo, Cabernet Sauvignon, Merlot, Syrah, and Pinot Noir, and white varieties: Sauvignon Blanc and Albariño.

Sancha Pérez also produces Organic Extra Virgin Olive Oil, a balanced oil that combines the fruity and smooth qualities of the Arbequina with the robustness and body of the Picual.

The recovery of Tintilla de Rota, an indigenous variety from the province of Cádiz, previously known as Tinta Mencida. In 1804, the Enlightenment scholar Rojas Clemente wrote in his Essay on the varieties growing in Andalusia that "Tintilla was cultivated in Conil, Tarifa, and Vejer under other names such as Tinto, Tinta, Alicante, Tinta Mencida."

Manolo Iglesias, Ramón's brother, was also present during this pleasant wine and olive oil day. Manolo, an old friend and well-known figure, runs and directs a publishing house, "Extramuros," which publishes ancient books in facsimile format.

After a manual and nocturnal harvest in 20 kg boxes, the grapes are taken to a manual sorting table, continuing the vinification process in stainless steel tanks. The aging cycle finishes in French oak barrels. Modern technology and aseptic, well-sized facilities guarantee high-quality wines with great personality.

The recovery of local varieties and the milling of olives for small producers is one of their main efforts, aware that in time this could become an element of landscape enrichment and social cohesion. The olive mill is designed for small productions, preserving the most genuine qualities of the olives.

At Sancha Pérez, organic farming is practiced, and the entire production process from the field (olive groves and vineyards) to the bottle is controlled by Ecovalia, the most recognized organic production certifier in Andalusia and internationally.

At the end of the day, there was no other option but to confirm all the theoretical and visual explanations of these enological, olive-oil, and tourist facilities the best way possible: tasting their products; an excellent extra virgin olive oil and a captivating red wine. Congratulations Ramón, and we toast to this project being a complete success.

All their facilities are suitable for spending an educational and pleasant day with family or friends. Address: Camino de los Moledores, S/N. Between Conil and Vejer, Cádiz. Website: www.sanchaperez.com. E-mail: administracion@sanchaperez.com