La Bodega de Pinoso has been making wine in the province of Alicante since 1932, when a group of local growers joined together to pool resources in the dry limestone hills of the Costa Blanca interior. What began as a cooperative for survival became, over decades, one of Spain's most committed organic wine producers. The Zillamina range, developed in collaboration with importer Jenny and François Selections for the American market, represents the cooperative's forward-thinking approach to its own most important variety: Monastrell.
Backstory
The cooperative expanded significantly in 1969 and 1974, eventually accommodating more than 650 member growers and producing tens of millions of liters annually. The transition from bulk production to quality bottled wine accelerated in the 1990s, when dedicated organic plots were established. Since 2010, oenologist Ana Amat Sáez has directed winemaking, steering the cooperative's organic program with scientific rigor and personal conviction. The Zillamina range represents her collaborative vision with the importer: low-sulfur, vegan-certified wines built for natural wine drinkers.
The Region
Pinoso sits in the Alicante DO at approximately 600 meters elevation in the limestone-rich interior, far enough from the coast to avoid the tourist wine route but well within the band of extreme Mediterranean sun. The region receives 2,500 to 3,000 hours of sunlight per year—comparable to Florida—and very little rainfall. This intensity, managed through organic farming and careful canopy work, produces Monastrell with deep color and powerful aromatic potential.
Vineyards and Farming
Over 600 hectares of certified organic vineyards surround the cooperative, farmed by member growers who converted to organic production beginning in 1997. No synthetic pesticides or herbicides are used across the entire program. The Zillamina wines draw on Monastrell vines planted in limestone soils at elevation, alongside Macabeo and Airén for the white wine. The cooperative's scale allows it to enforce consistent organic standards across a large and diverse membership.
Winemaking
Ana Amat Sáez approaches winemaking as an expression of place and personal responsibility. Sulfur additions are minimal throughout the Zillamina range. All three wines are certified vegan, with no animal-derived fining agents used. The red draws on a blend of Alicante Bouschet, Monastrell, and Merlot for depth and color; the rosé uses 100 percent Monastrell; and the white blends Macabeo and Airén for freshness and citrus character.
The Wines
The Zillamina range consists of three wines: a ruby red with forest fruit and spice from Alicante Bouschet, Monastrell, and Merlot; a strawberry-toned rosé from pure Monastrell; and a pale straw white of Macabeo and Airén with citrus and green apple notes. All three are organically certified, minimally intervened, and priced for everyday drinking. Zillamina translates as the feminine name Fermina, a nod to the women of the cooperative's founding generation.
