In the windswept hills of the Sierra de Gredos, west of Madrid, a bold, instinctive project is quietly rewriting the language of Spanish Garnacha. Libre y Salvaje—“Free and Wild”—is more than a name; it’s a philosophy rooted in minimal intervention, high-altitude terroir, and raw authenticity.
Founded by Mario Rovira, an oenologist with deep international experience and a clear vision, Libre y Salvaje works almost exclusively with old-vine Garnacha grown on granitic soils at altitudes exceeding 800 meters. The climate here is continental-mountain—dry, extreme, and full of tension—producing wines with striking lift, fine structure, and unmistakable energy.
Everything about this project is about honouring the land without interference. The vineyards are farmed organically, with some plots managed biodynamically. The fruit is picked by hand, often early to preserve freshness, and vinified using wild yeasts, whole bunches, and neutral vessels—cement and old wood—to keep the spotlight on purity and place.
The resulting Garnacha wines are fragrant, light-footed, and profoundly mineral, with notes of wild herbs, red cherry, and crushed rock. They have more in common with fine Pinot Noir or Cru Beaujolais than the sun-soaked Garnacha stereotypes of the past.
Libre y Salvaje has become a sommelier favourite, thanks to its expressive, food-friendly style and honest, hands-off ethos. It’s a project for those seeking wines with edge, soul, and a clear sense of altitude and place. Allocations are limited, but its impact on the new Spain is undeniable.