Surface area 6 ha.
Natural since 2019

About the winemaker
Pequeños y Salvajes is the project of Victoria and Nahuel, introduced to Zuiver Wijnen through Fabio Bartolomei of Vinos Ambiz. In mid-2021, a box of samples traveled with one of Fabio’s pallets, featuring around six wines from this young duo. When we tasted them, it became crystal clear these wines belonged among the selection of Spanish natural wines at Zuiver particularly because Victoria and Nahuel found their way into winemaking thanks to Fabio’s guidance.

Victoria (“Vicky”) and Nahuel originally come from the world of fine dining; for years, they worked side by side in a three-star restaurant. It was there, through the restaurant trade, that they first encountered natural wine, sparking their curiosity for not just the wines themselves but the broader journey of farming and low-intervention production. After several harvests spent alongside Fabio of Vinos Ambiz and other European natural wine producers in Spain, Vicky and Nahuel decided to throw themselves into winemaking. Under Fabio’s mentorship and with his encouragement, they took the leap into a new adventure as artisan winemakers.

About the vineyard
Since 2019, Vicky and Nahuel have been tending vineyards, and since August 2021, they’ve had their own cellar in El Barraco, Ávila. Today, they farm six hectares of vines, many of them remarkable old bush vines between 80 and 120 years of age, primarily Garnacha, Airén, Albillo Real, and Chelva; for Moscatel, they draw from a younger plot. Scattered amidst the vines, you’ll find fruit and nut trees fig, pomegranate, apricot, peach, quince, apple, pear, almond, walnut, bay, and olive all cared for by Vicky and Nahuel themselves. The harvest here is clearly for the table, not just the cellar: the produce from these trees is for their own enjoyment.

Pequeños y Salvajes may not carry organic certification, but they are closely connected with a collective that includes Julian Ruiz (Esencia Rural), Uva de Vida, and Fabio Bartolomei. Within this circle, ideas and knowledge around biodynamic winemaking, sustainable viticulture, and organic vineyards are freely exchanged. Vicky and Nahuel are also restoring old, abandoned vineyards high up in the mountains part of a movement to bring forgotten Spanish plots back to life.

About the wines
In the cellar, Vicky and Nahuel’s approach is uncompromisingly clean: there is never any added sulphur, no chemicals, and all fermentations occur naturally with indigenous yeasts. Their ethos as low-intervention producers is clear and consistent from vineyard to bottle.

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