Dani Landi

At Bodega Jiménez-Landi, where Dani Landi worked as winemaker from 2007–2012, the foundations were laid in a practical register: careful handling, attention to balance, and a willingness to let fruit and soil set the pace. The continuity is in the method: a sensibility carried forward, then adjusted in dialogue with others rather than replaced.

In the cellar, fermentations are carried out with stems, extractions stay soft to keep intervention minimal, and ageing is done with lees in large wooden vats, foudres or concrete tanks. The process is set up to preserve clarity while building depth over time. Described as Burgundian, the approach functions here less as reference than as a working framework for precision. Landi states the ambition directly: "We want to know how far we can go with the variety and the terroir."

The line points to a method that tests range without losing contact with origin. He also says, "Since the beginning, we have approached organics from our heritage in different ways." Taken together, the comments frame organics as practice rather than slogan, shaped by inheritance and adjusted in use.

Dani's signature wines include La Bruja Avería and El Reventon Grand Cru. Both sit squarely in the same register as the cellar work: energy checked by structure, texture kept in play, and site allowed to register without overstatement.

His signature work is El Reventon Grand Cru, 2022.