Sustainability
Sustainability in the terroir
At Bodegas Leda, located in Tudela de Duero, Valladolid, Masaveu Bodegas also extends its commitment to sustainability and respect for the environment. The 20 hectares of vineyards are managed and cultivated using organic production methods.
These are old vineyards certified in Organic Farming, that is, vineyards where only organic pesticides and fertilisers are used, with chemicals being totally prohibited. The plants and grapes from these vineyards are subject to strict controls to ensure and guarantee their organic nature.
Expression of the terroir
The care of these vines is more delicate, and the terrain, orientation and slope where they are planted play an essential role in the future and proper development of the plants in order to obtain the best raw material: Tempranillo grapes from different wine-growing areas in the region.
The Leda winery carries out important research and analysis to identify the best vineyards for producing unique wines with great personality that express the best of the terroir and offer the quality and distinction that characterise Masaveu Bodegas wines.
Sustainable viticulture
To ensure the ecological commitment of the vineyards from which Leda wines originate, different strategies and techniques are used to promote biodiversity, such as fertilising with organic products or preventing possible pests and diseases with natural methods that protect the ecosystem.
The cultivation of the vineyards, which are dry-farmed and have low yields, is aimed at ensuring that the plants grow freely, preserving and protecting them from any stress, damage or danger, something that is always taken into account in all the work carried out in the field.
Organic production
In addition to all the work and environmental commitment in the fields of Castile and León, Leda also produces organic wine, that is, by developing and using only natural products in the winery, rejecting any chemical oenological products.
That is why, among other things, Leda works with spontaneous fermentation using the grapes’ own yeasts, taking advantage of the intrinsic properties of the land and its fruits, thus avoiding the use of commercial yeasts and favouring the production of wines with greater personality and authenticity.
Quality control
The winery carries out wine sampling as a preventive and detection measure in order to perform multi-residue analyses in a laboratory and verify that there are no compounds derived from plant protection products, with the sole objective of guaranteeing the final quality of the product. All raw material waste is reused and utilised for by-products, such as skins or lees, which are deposited in a suitable compartment for later use and utilisation in the alcohol industry for the production of pomace brandy and spirits.