History of the Winery
In 1995 Eugenio González, one of the owners of Bodegas Margón, began his first experiences in viticulture in Pajares de Los Oteros. In one of these cave-wineries, he studied and experimented, together with Raúl Pérez, what would be the best conditions and techniques to enhance the virtues of the Prieto Picudo. The age of the vines, the care of the vineyard, the respect for nature and an elaboration that allows to reflect all this set in the wine, will be the key. These experiments give rise to wines that still today preserve their freshness and aroma.
After 10 years of different and experimental winemaking, in 2006 Eugenio González teamed up with entrepreneur Alfredo Martínez Cuervo to start building Bodegas Margón. Undoubtedly this project would be carried out as long as Raúl Pérez was the technical director. And from the beginning and until today he is responsible for all the wines of the winery.
Between 2006 and 2007, Margón bought all the rustic vineyard estates in Pajares de los Oteros and its surroundings: a total of 75 plots that add up to 19 Ha. Most of them are over 100 years old. Margón becomes the only winery that produces exclusively with old vineyards between 90 and more than 120 years old.
Peculiarities of our area
These places have the singularity of being able to construct cave-warehouses, spaces excavated in small hills of clayey earth taking advantage of the unevenness and forming galleries with conditions of internal drainage and with facility of aeration, which allows to create an exceptional microclimate.
Since ancient times the wines of Pajares de los Oteros have been produced in this type of winery. They are the sparkling wines, so characteristic of this area. Very fresh wines with a high acidity, very fruity and with a natural gas that formed a magnificent rosary of bubbles in the center of the surface. That is why the star of the wine was always sought, because it was a wine with a star. This gas was obtained by means of an ancestral technique: the madreo; whole clusters during fermentation.