• Almonds
  • Pistachio Tree
  • Cereals
  • Pine Forest

“La Jaraba D.O.P.”: Bottling history and landscape in his own appellation of origin

The D.O. Pago is the best recognition bestowed to a spanish wine by the European Union, reflecting the difference in vineyard and so meriting its own denomination of origin “La Jaraba D.O.P.”

The location of the vineyard, which is surrounded by 92 hectares of holm oak and pine trees, provides its own microclimate. This, together with the naturally high level of minerals found in the soils of La Jaraba as an ancient sediment-filled river valley, affects the organoleptic characteristics the wine produced, making it full-bodied with elegant mineral and balsamic notes.

Vineyard and Winery: A Château in La Mancha

Pago de La Jaraba has a surface area of vines of approximately 80 hectares, of which the predominant varietal is Tempranillo, the rest being Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay. Located at a height of 756 metres above sea level, climate located in the temperate continental Mediterranean, the lands of La Jaraba were born in the Neocene, Tertiary Pliocene, with a general appearance of sandstone and marl conglomerates. Underlying dolina lined with clay/lime, sandy at times, is present; the existence of dune formations, currently fixed by low bushes and pine trees that surround the winery and the vineyards is outstanding.


The vines are grown traditionally, with the usual practices of the area, which include restrictive pruning, de-budding, thinning out, green harvesting, etc.., with the objective of optimising the product quality. The fertiliser supply is only with manure from the sheep produced at the exploitation itself, in order to improve the structure and texture of the land.

Olive trees and Olive Oil Press

Beginning very early in November, the harvest protocol is planned in advance, so as to create excellent olive oils, with varied tastes and aromas.


Only with a constant and exhaustive follow-up is it possible to determine the optimal degree of maturation and development of the fruit, which ensures that we have fulfilled our demanding quality parameters. The olives are carefully managed and transported to our own mill to be then immediately milled, in which state-of-the-art technology and extreme hygienic conditions are combined with generations of tradition and know-how, thus guaranteeing the freshness, health and low acidity of our olive oils.

Livestock and Cheese Factory

Starting from the best food, together with looked-after genetics fruit of livestock breeding generations, we have the opportunity of enjoying the best raw material: La Mancha raw sheeps’ milk to make excellent quality cheese, La Jaraba cheese.


Our production process to make cheese starts with the milking and reception of the milk at a suitable temperature by means of an internal distribution circuit, a system connecting the milking area with the milk reception tank at the factory and processing plant, located by the livestock area, thus preventing exposing the product from its origin to any contaminating agents that may possibly affect the quality.


Milking, curdling, whey separation, moulding, identification, pressing, salting, drying, maturing, overturning… a lengthy process with the objective of achieving an optimum degree of maturity for each cheese. The passing of the centuries shows the footprints of the shepherds and artisans in Our Land, the creators of a tradition that has reached our days giving rise to La Jaraba Artisan Manchego Cheese.

Our products

Agroturism, enjoy it!

“Pago de La Jaraba is the secret island, the hidden port that surprises the visitors with the serene outline of the country house, the green blanket covering everything, the generous pine trees, the quiet atmosphere, feeling of expectant tranquillity, and the magic that precedes the daily miracle of the production…”

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