Victor de la Serna, also known by his pseudonym Fernando Point, is a journalist and wine writer published in widely-read newspapers such as El Mundo, and one of the most highly regarded and influential wine critics in Spain. Finca Sandoval is his personal project. Started up in 1998, it took off with the barely ten hectares of Syrah they had in the heart of Manchuela, in the province of Cuenca. They were planted as a result of plans that had formed over a period of 30 years spent getting to know the terroir.
The winery has the capacity to produce 70,000 litres, with 200 oak barrels and an air-conditioning system for the cellar and the bottle store-room. Harvesting is carried out by hand with the grapes placed in small crates holding 12 to 15 kilos.
The four parcels, recognised as having four different types of terroir, are vinified separately. Fermenting occurs in small open 5,000-litre tanks and the cap is sunk very frequently. After previously undergoing lengthy cold macerations, the whole malolactic fermentation process takes place in barrel. The wines are not filtered or clarified before bottling.