Alfredo Maestro is a Spanish natural wine producer known for his organic, low-intervention philosophy, focusing on minimal intervention in both the vineyard and the winery, with no added sulfur or fining/filtering for his wines.Starting his winemaking journey in the late 1990s, he initially produced modern wines but gradually transitioned to making wines with only grapes and soil, utilizing indigenous yeasts and aging in French oak barrels and other vessels.Maestro operates in Ribera del Duero, Madrid, and other areas, cultivating both younger and ancient vineyards to create pure, complex, and expressive wines that represent the character of their unique terroirs.

Ribera del Duero is one of Spain’s most prestigious wine regions, renowned for producing powerful yet elegant red wines. Stretching along the upper reaches of the River Duero in Castilla y León, it sits on a high plateau with vineyards planted at elevations between 750 and 1,000 metres. This altitude is central to the region’s character: hot, dry summers bring intense ripening, while cool nights help preserve acidity and freshness, lending balance to the wines. Winters are long and harsh, with the risk of frost a constant challenge for growers, and spring frosts can also threaten young vines. Rainfall is relatively low, further concentrating the grapes but often stressing the vines.

The soils of Ribera del Duero are varied, ranging from limestone and marl to clay and sandy alluvial deposits. This diversity allows winemakers to craft wines with different expressions of depth, structure and aromatics. The dominant grape variety is Tempranillo, locally known as Tinto Fino or Tinta del País, which thrives in these conditions to produce wines of great colour, body and ageing potential. Small amounts of Cabernet Sauvignon, Merlot, Malbec and Garnacha are also permitted and sometimes used to add nuance.

Wine styles in the region are typically full-bodied with ripe black fruit, firm tannins and a notable capacity to age, often enhanced by maturation in French or American oak. Key growing areas include Pesquera de Duero, Peñafiel, Roa and Aranda de Duero, each contributing distinctive terroir-driven expressions to this celebrated appellation.

Tempranillo is one of the world’s great red grape varieties, most famously associated with Spain, where it is the backbone of iconic wines from Rioja and Ribera del Duero. Its name comes from temprano, meaning "early," reflecting its tendency to ripen earlier than other Spanish red varieties. Tempranillo thrives in warm, sunny climates with cool nights, which help preserve acidity and balance in the grapes. It grows best in chalky or clay-limestone soils and is known for its thick skins, moderate acidity, and firm tannins.

In Spain, Tempranillo is often blended with Garnacha, Graciano, or Mazuelo and aged in oak to produce wines with depth, structure, and ageing potential. Classic styles exhibit flavours of red cherry, plum, tobacco, leather, vanilla, and dried herbs. In warmer regions like Toro, it produces fuller-bodied, powerful wines, while in cooler zones like Rioja Alta, it shows more finesse and elegance.

Outside Spain, Tempranillo is grown in Portugal (as Tinta Roriz or Aragonez), where it contributes to both table wines and Port. It's also gaining traction in New World regions such as Argentina, California, Texas, and Australia, where winemakers appreciate its versatility and food-friendly character. Tempranillo’s appeal lies in its balance of fruit, spice, and structure.