LMT Wines - Luis Moya

The initials LMT stand for Luis Moya Tortosa, a 38-year-old agricultural engineer who, after several years working on various wine projects in Navarra and Rioja, took the plunge in 2012 to make his own wines, the result of years of experience and, above all, a great passion.

His first contact with the world of wine came through the bar he ran in his hometown, Burlada. At the same time, he started working at the Santo Cristo del Amparo Cooperative in Aibar, Navarre and, absolutely enthralled by the world of wine, he went to Madrid to study a Master's Degree in Oenology, Viticulture and Wine Marketing. Subsequently, he spent a few years at the Oenology and Viticulture Station of Navarra, where he worked on the production of the region's institutional wine, as well as designing numerous research trials.

At the same time he graduated in Oenology from the University of La Rioja and completed his training by obtaining a certificate from the prestigious Wine And Spirits Education Trust Level 3. While working as an oenologist at Vitivinícola de Cárcar he embarked on his own project and made his first wine, Masusta, with which it all began.

Luis' passion for the world of wine means that in addition to making new wines, he is always willing to travel and visit areas where he can learn and be inspired. His particular world is based in Navarra and Rioja, in their terroirs and, especially, in the Garnacha variety.

Moya defines himself as a nomad, as he makes his wines in different places; he does not have his own winery, so he rents space and tanks. He even has nomadic wines, wines that vary in region and grape according to their mobility and the moment, and that coexist with those that always come from the same vineyard and are made in different wineries in San Martin Unx in Navarra.

For LMT Wines the life of the soil is important and its cultivation must be done in a responsible way. That is why it does not use herbicides or insecticides and defends the fact that we need biodiversity to maintain the natural balance. This non-negotiable respect for nature extends to the winery, where Luis is committed to not putting make-up on his wines.

He makes them in an absolutely artisan way, with indigenous yeasts and a slight control over the temperature during fermentation, always seeking the lowest possible extraction. He avoids fining the wines, filters them gently on rare occasions and stabilisation is done naturally thanks to the cold of winter. This is Moya's way of reflecting the soil and the environment of each vineyard, fermenting the grapes and putting them in bottles, making pure and honest wines.