On this tour, you will get to visit the beautiful vineyard, Bodega Kieninger, in Ronda.
The visit involves a walk through the vineyard with information about our form to cultivate the wine plants and the land. After this, we explore the elaboration area and the wine cellar where Martin Kieninger, the owner himself or his qualified staff of the vineyard explains the winemaking process. The tour includes the tasting of 3 different types of wines served with bread and cheese tapas.
|TIME||The time of the tour is up to the group. You will have to coordinate with our ACS Partner, which time of the day which would suit you the best. Contact details can be found on the order confirmation.|
|DURATION||The tour is approximately 1,5 hour|
|LANGUAGE||Spanish, English and German|
Take the “Circunvalación” from Ronda in direction Sevilla. Approximately 500 m after the crossroad to Benaojan (which you will not take) there is, on the right hand, the Entrance to the “Llano de la Cruz”. From there on you can follow the violet signs “Bodega Kieninger”
In the year 2000, the plantation of the vineyard started, following a thorough study of the ground and climate. 4000 vine stumps were planted in 2471 acres, which means an area of 1’2m x 2’4m per stump.
We chose Austrian vines of the highest quality (Kober-Kohlfurerst nursery in Baden, Vienna) hybridized with seven different varieties, all of which are giving very good results in Austria. The specific qualities of the vines have improved in this area even more due to the exceptional climate conditions in Andalucia.
The whole vineyard is surrounded by a natural hedge of pomegranate and quince trees, Espino Albar and blackberry bush among others, which provides shelter to insects and microorganism. This creates a natural balance ideal to avoid the spreading of plagues and diseases.
The different treatment to the vines in the yard follows biological procedures. Beneficial organisms such as Bacillus Turingenses, natural oils, soaps, and even milk, are used, which strengthen the vines at the same time. Sulfur preparations are used just in minimum quantities and only when forced by climatological conditions. Of course, all the procedures follow the criteria established by the Committee of Ecological Agriculture.