Comando G

Comando G Viticultores was founded by Daniel Gómez Landi and Fernando García. Daniel and Fernando met in 2005 while studying viticulture and enology at the University of Madrid. At that time, they were both involved in different wine projects, but due to their friendship, shared work philosophy, and common interest in wine, they soon decided to start a project together. “Comando G was born in 2008 with the goal of making wines that reflect the place, the landscape, and the identity of our vineyards”—in other words, “Terroir.” They decided to classify their wines according to the Burgundy system of Village, Premier Cru, and Grand Cru, with the sole reason for defying this status being the vineyard itself.

The key to achieving this goal lies in the extremely old Garnacha vineyards typical of the high altitudes of the Gredos mountains in central Spain. Their “role model” is Château Rayas, arguably the best producer of 100% Garnacha-based wines in the world.

The vineyards of this 15 ha domaine are situated in the most extreme villages of the Sierra de Gredos mountain area, which is divided into three valleys. The majority of the plots are located around the village of Rozas de Puerto Real, where they produce a village wine, La Bruja de Rozas, as well as a wine from a selection of parcels with special character, Rozas 1er Cru, and a single vineyard “Grand Cru” wine, Las Umbrías. This is the valley of the river Tiétar. In the Alto Alberche valley, they work with very old plots in the villages of Navarrevisca, Villanueva del Ávila, and Navatalgordo. From these plots, they produce the single vineyard “Grand Cru” wines Rumbo al Norte, Tumba del Rey Moro, and El Tamboril.

The vineyards are planted on mountain hillsides at altitudes of 900–1200 meters above sea level, often in extremely difficult-to-access locations, and are plowed by horse and sometimes just by hand. The vines are between 60 and 90 years old, and in some cases, they are ungrafted. Farming is organic, and they follow biodynamic techniques for viticulture.

Cellar work is traditional and handcrafted, with minimal intervention. They use 100% whole clusters, followed by slow maceration, fermentation in open oak vats, and élevage in various sizes of used oak barrels, demi-muids, and foudres.

These are sensational, fresh, elegant, and pure wines that reflect the unique terroir from which they originate.