Bodega Oceánica José Ignacio

A visit to the winery and the Almazara (oil press) alongside a tour of the two architectural icons of Finca José Ignacio: the winery – a construction that accompanies the process of transforming the grape into wine through gravity – and the mill – where our extra virgin oils O’33 are made – followed by a tasting session provides the perfect insight into our quality-over-quantity process.

Once your appetite is thoroughly whetted, you are invited to the terrace to taste a variety of ocean wines and extra virgin oils accompanied by homemade breads and a table of cheeses, Serrano ham, nuts and olives all while enjoying views over the landscape that nourished them.

The architectural design and advanced technology of the olive mill helps to maintain a stable room temperature; our tank room and all the facilities were built using heat-insulating techniques and materials which reduce the estate’s energy use and increase sustainability.

Utilising gravity within the winery’s architectural design enables a more gentle and sustainable processing of the grapes due to the reduced need for pumps while large glass walls allow for natural lighting to penetrate the space, limiting the need for electric lights.

Each olive tree is carefully identified and monitored to ensure complete traceability of our production. This, combined with our commitment to the care of our earth, creates the ideal conditions required to preserve each fruit’s own characteristics, so that it can express a strong and distinctive sense of origin.