From the mid-nineteenth century, the Cuéllar family founded the winery before the demand for wine from the city of Madrid. In 1953 it passed into the hands of the Peral family, who, in order to produce quality wine, resorted to ancestral wine traditions and innovated its cultivation and processing by applying techniques such as "sobremadre" (old custom of fermenting wine with a part of the skins).

Bodegas Peral produces 3,000 hectoliters of wine, including white and red varieties. Although the winery has only a small vineyard and its production is based on external local winemakers, the entire winemaking process and the technical direction of this are controlled from the winery itself.

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