At age 26 Juan Pascual, originally from Garrucha, Almería (famed for the best prawns in Spain) quit his job at El Corte Inglés and took over his father in law’s 30 hectare farm in Bullas, which had a couple of hectares of vines amongst other things, namely- olives, peaches, apricots, figs and almonds. Juan Pascual continues to grow beautiful fruit, olives and incredible Marcona almonds however the aspect that has inspired him the most is undoubtedly winemaking.

Of his 30 hectare finca, 7 are now dedicated to vines, with the same varieties inherited from Juan Pascual’s father in law – namely Monastrell and Forcallat, as well as a few of the rare indigenous Cejin grape, which he is currently nurturing with an intent to revive and make a vintage from it. The vineyard is set on a mixture of sandy and clay soil, very rocky, low in organic matter with a high level of limestone.

With its relatively harsh climate and low annual rainfall, Bullas seems an unlikely place for wine production (vines here generally don’t live past 30 years due to drought stress unless heavily irrigated – something Juan Pascual refuses to do) yet the area is actually relatively well known, mostly for young, fresh, lightly oaked reds, almost always made with predominantly Monastrell. Whilst Juan Pascual does make a fresh, juicy young Bullas Monastrell as well as one aged on oak, he breaks tradition when he uses Monastrell to make a sparkling Rosado. Like all of his wines it is fermented on wild yeast and has absolutely no sulfites added. He also uses the indigenous Forcallat grape, the whole bunches pressed directly after picking (to avoid any skin contact) to make his Blanco de Negra, a white that is fresh, yet aromatic and foody, a unique expression of terroir in an unlikely Bullas white.