Our Winery — Viña de Eufemia

Heading inland from Valencia and crossing the Sierra de las Cabrillas, the humid coastal air gradually gives way to the dry clarity of the highlands. Beyond the mountains, the Requena plateau opens up at over 700 metres above sea level. Here lies the small village of Casas de Eufemia, home to our winery: Viña de Eufemia.

When we first arrived, there was no winery — only rows of vines: Bobal, Macabeo, Xarel·lo and Tardana, some of them up to eighty years old. We chose this land not to start from scratch, but to build on what was already here. To honour what the soil had given for generations and to give something back in return.

Today, Viña de Eufemia is a place where tradition meets a new way of thinking about viticulture — rooted in permaculture, driven by respect for the land, and expressed through wines that carry the character of this extraordinary terroir.

eufemia-landscape-sunrise-03.jpg
Vineyard landscape at dawn

The Land

Between mountains and meseta

Our vineyards sit on the Requena plateau, a high meseta sheltered by the Sierra de las Cabrillas to the east. At 700 metres, the continental climate brings hot, dry summers and cold winters — wide temperature swings that give our grapes intensity and aromatic complexity.

The soils are limestone and clay, poor in nutrients but rich in minerals. These ancient soils force the vines to dig deep, producing small, concentrated berries with remarkable depth of flavour. It is this combination of altitude, climate and geology that defines the character of Utiel-Requena — and the soul of our wines.

eufemia-wineyard.jpg
Vineyard with cover crops

Permaculture

A vineyard in balance

In recent decades, the Requena region has seen industrial viticulture: mechanised, ploughed, irrigated and pushed for yields. The soils suffered, biodiversity declined, balance was lost. With Viña de Eufemia, we do things differently.

We follow the principles of permaculture, working with the land rather than against it. Between the vine rows, we plant olive and fruit trees that provide shade and break the wind — an agroforestry system that grows gradually over time. Grasses, herbs and wild plants fill the spaces in between, increasing biodiversity and helping the soil retain water. The sheep and goats of a village shepherd keep the grass short and fertilise it naturally.

We give the soil the time it needs to regenerate — practising a form of viticulture that not only protects the land, but rebuilds it.

Our Approach to Permaculture

Winery exterior

Vinification cellar

Bobal harvest

Tasting experience

Barrel room

eufemia-vineyard-bobal.jpg
Old Bobal vines

Our Grapes

Varieties with a past

At the heart of our work are the region's autochthonous grape varieties. Bobal — long underestimated — is a powerful red variety deeply rooted in this landscape. Our oldest Bobal vines are over eighty years old, their roots reaching deep into the limestone for water and minerals that no irrigation could replicate.

The white varieties Macabeo, Xarel·lo and Tardana have a long regional tradition, with the late-ripening Tardana known for the patience it requires in the vineyard. Together with Merlot, these varieties embody what we stand for: diversity, resilience and an honest expression of place.

Discover Our Terroir

eufemia-cellar.jpg
Winemaking cellar

The Cellar

From grape to glass

Our winemaking is guided by one principle: let the fruit and the terroir speak. We harvest by hand, press gently, and ferment with indigenous yeasts — the natural cultures that live in our vineyard and cellar.

We age in a combination of concrete tanks and oak barrels, choosing the vessel that best suits each wine's character. Sulphites are kept to a minimum. There is no fining, no filtering when the wine doesn't need it. The result is wines that are alive, expressive and true to the place they come from.

This is not winemaking by formula. It is winemaking by attention — by tasting, watching and trusting what the grapes want to become.

Frequently Asked Questions

Yes! We offer guided tastings and bodega tours by appointment. Choose from our wine tasting (3 wines), cava tasting (4 cavas), or the full cooking and wine experience. Advance booking is required — you can reserve directly on our website or contact us via WhatsApp.

We are located on the N-322 highway at km 451, in El Pontón near Requena. From Valencia, it is approximately one hour by car via the A-3 motorway. There is free parking at the bodega. We recommend driving as public transport to our area is limited.

You can order directly from our online shop at eufemia.es. We ship throughout Spain and the European Union. Our wines are also available at select restaurants and wine shops in Valencia and Requena. For wholesale enquiries, please contact us directly.

We follow permaculture and regenerative farming principles — no synthetic pesticides, no herbicides, no chemical fertilisers. Our winemaking uses indigenous yeasts, minimal sulphites, and no fining or unnecessary filtration. While we share the philosophy of the natural wine movement, we focus on the health of our soils and the integrity of our fruit above any single label.

Bobal is Spain's third most-planted red grape variety and the signature grape of the Utiel-Requena denomination. Despite its prevalence, it remains relatively unknown internationally. Bobal produces deeply coloured wines with dark fruit, earthy character and a distinctive freshness. Our old-vine Bobal — some plants over 80 years old — yields wines of remarkable concentration and complexity.

Absolutely. We can arrange private tastings, group visits and bespoke events at the bodega. Our cooking experience is especially popular for groups. Please reach out via our contact page or WhatsApp to discuss your plans — we are happy to create a tailored programme.

A winery born from respect

Between mountains and meseta

A vineyard in balance

Varieties with a past

From grape to glass

Frequently Asked Questions

Find the Bodega

Explore Our Wines

Vereda 2025

Carrascal Rosado de Bobal

La Ventilla Bobal-Merlot

Fuente Melada

From the Journal

Our story: from living soils to pure wines

Our process: from vineyard to bottle

Harvest 2025: a year of patience

Taste It at the Source