Chozas Carrascal Wine Cellar

Our winery, characterized by harvesting always in the early morning when the grapes are fresher, vinify each of the 11 different varieties separately and ferment them independently.


Our family arrived at this farm in 1990, and for over two years we studied the terroir and the environment to understand what would be the best way to arrange our vines. This is how in 1992 we came to execute a complex cultivation plan and started incorporating the varieties that we have today on the different soils of the estate.


After ten years of intense work in the vineyard we started to build the winery, for which every detail was thought through to allow us to work in an efficient way, avoiding the processes that because of the infrastructure could damage the wine. Since the first winemaking process in 2003 we have adapted our way of elaboration as we have understood the characteristics of each of the plots. This is how, step by step, we have been incorporating the tools that allow the wine to be a faithful representation of the vineyard and our climate, modifying the oenology if required. Today, more than ever before, we let the wine take its own course and adapt to its own needs. In the art of observing lies the virtue of learning and improving and that is how we want to work with each wine.


23 years of passion


  • 1990 Purchase of the state
  • 1992 Planting and Restructuring of the Vineyard.
  • 2002 Construction of the Winery starts and the reform of the 19th Century house.
  • 2003 First Wines made.
  • 2006 First Cava made.
  • 2010 Ecological Vineyard Certification.
  • 2012 We are awarded the category Vino de Pago (Estate Wine)
  • 2013 Expansion of the Winery and our Museum of Labels.

We truly believe that time is a value that allows you to observe your surroundings in a different way


Our idea is to continue learning year by year and dedicate part of our time to the study and implementation of new techniques, or old techniques renewed and adapted to our environment.


We were at that time the pioneering Spanish wine cellar in planting vines in trellis in our area .The planting framework of the estate was similarly a revolution in the area, as we were committed to growing more plants per hectare to increase competition between them and get a higher quality grape. Today, we have 3.300 vines per hectare, and each vine does not exceed two kilos of production.


As opposed to the still fashionable Anglo-Saxon tradition for monovarietal wines, at Chozas Carrascal wine cellar we settled on the Mediterranean culture of blending wines. A fair mix of different varieties, where each one brings the best of itself each year, resulting in excellent wines, each with its own personality.


In Bodegas Chozas Carrascal we actively collaborate with the University of Valencia and the Polytechnic of Valencia, with which we carry out studies into improvements in many areas in the life of a winery and its vineyard. Each year we create a working group in which we initiate new fields of study in order to better understand all the factors that can improve or affect each of our wines.


Many of these studies end up being applied in our winery and vineyard, and others remain as a valuable experience due to the study and analysis involved. The most interesting cases can now be accessed through our website.


Our cellar is also characterised by its soft, long and daily pumping over to avoid the skins of the berries being broken. We have a capacity for 300.000 liters and we receive 6.000 kilos of grapes every day. Furthermore, we have 11 concrete and 14 stainless steel tanks. The winemaking performance of these deposits is being studied at the Polytechnic University of Valencia by Francesc Girón and María José Peidro.

Study into the composition of Tempranillo and Cabernet Sauvignon wines fermented and stored in Concrete, Stainless Steel and Barrels – Access to Doctoral Thesis – UPV – Universitat Politécnica de Valencia. Department of Food Technology

Improving the process of making organic wines at Chozas Carrascal.

Research into non-saccharomyces yeasts from the Pago Chozas Carrascal vineyards to improve the quality of wines made with Cabernet Sauvignon, Grenache and Merlot varieties.

The effects of pruning on the polyphenol content of grapes and its sensory features in the Bobal variety.


We harvest early in the morning when the grapes are colder, fermenting each variety individually. We are exceptional in the use of the destalker in the reception of the grapes in the winery, instead of the usual destemmer-crusher.



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    The wisdom of the soils
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