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From manufacturing airplanes to producing one of the best red wines in Soria. José Luis Sanz Asensio left his career as an aeronautical engineer to pursue an obsession: the terroir at an altitude of 900 meters. The result is a wine that doesn't taste industrial, but rather of black fruit, undergrowth, and the balance of 12 months in oak barrels. Sincere, persistent, and with a true story behind him.
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There are people who are born to go with the flow, and then there are people like José Luis Sanz Asensio.
This man was an aeronautical engineer, but one day he decided he preferred the mud of Soria to airplane blueprints. He went to an altitude of 900 meters, where the climate is so harsh that the grapes truly have to fight to survive.
That fight is precisely what gives character to the On the way to Soria.
What makes it different: This isn't a wine made in a laboratory. Here, there are temperature differences of up to 25 degrees Celsius between day and night during ripening. Rainfall is scarce, and the calcareous soil demands the utmost from the Tinta del País variety. Everything is harvested by hand, in small 20kg crates, selecting only what truly deserves to be bottled.
After a natural fermentation and 12 months of rearing In French and American oak, the result is a cherry-colored wine that smells like what it is: black fruit, balsamic notes and the undergrowth of Soria.
The mouth doesn't lie. It's balanced, smooth, and has that lingering finish that reminds you why you chose this bottle over just any old one. It's a wine with the precision of an engineer and the soul of someone who risks everything in the vineyard.
One detail: Production is very limited (4,000 kg per hectare). It's not a mass-produced product. If you want to enjoy it properly, serve it at 16°C.
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