Demencia

I am Nacho Leon, the winemaker and proprietor of Demencia, small artisan wineries in the Bierzo DO (Spain). We produce a total of c. 12,000 bottles per year, focusing on old vineyards (lieu-dits), regenerative viticulture, and minimal-intervention winemaking. Our wines are classic, ageworthy reds with long élevage in French oak and are already represented in several Spanish and European markets.

My mission is to develop a sustainable project that adds value to our vineyards, particularly by reviving the best and oldest ones. Central to my viticulture philosophy is the idea of restoring soil life by mimicking natural processes. I stumbled upon a marvelous vineyard in Bierzo that had suffered from years of chemical abuse, preventing the vines from reaching their full potential.

My dream is to craft an exceptional aged wine that truly reflects its terroir. I practice organic farming, employing artisanal and sustainable methods, with the aim of setting a high-quality wine standard in Bierzo.

Regenerative Agriculture:

My decision not to plow allows weeds to grow, thereby restoring natural soil fertility, supporting the food web, increasing organic matter, and sequestering carbon. This approach promotes healthier soils, enhances resilience, fosters biodiversity, and creates a balanced ecosystem beneficial to the vineyard. Our goal is to achieve the balance of the 3 Ms:

•            Organic Matter.

•            Minerals.

•            Microorganisms.

The richer the soil life, the better its ability to absorb CO2 from the atmosphere, facilitating root development and allowing the grapes to express the unique characteristics of the terroir, soil, and microclimate.

Organic Farming:

We abstain from using synthetic fungicides, herbicides, or mineral fertilizers, promoting sustainability, biodiversity, and natural equilibrium. My aspiration is to develop farming practices that contribute to producing wholesome foods. Vines thriving in a living soil, free of chemical residues, acquire optimal mineral levels and develop stronger natural disease resistance, ensuring sustained fruit production.

The primary threat in Bierzo currently is mildew fungus, which we combat using bio methods such as salts, natural sulfur, seaweed extracts, chamomile, and other herbal infusions, bolstering the plants' natural defenses.

Winemaking:

My winemaking philosophy prioritizes minimal intervention. We allow the grapes to grow naturally and aim for winemaking processes that faithfully reflect the terroir. I refrain from adding sulfur to the grapes, and alcoholic fermentation is driven by wild yeasts, ensuring authenticity. While I believe in scientific methods, I maintain a hands-off approach, closely monitoring and analyzing the wine throughout the process.

I aspire to produce cellar-worthy wines that mature gracefully over the years. Therefore, I transfer the wine to French oak barrels for aging, where time and maturation enhance complexity and richness. Bierzo holds tremendous potential for crafting wines that age beautifully and provide enduring enjoyment.