Marc Isart

The Recognition The clearest recognition attached to Isart is the responsibility he carries at the estate: guiding its move into biodynamic viticulture while continuing to make wine under the family name. In a region southeast of Madrid, that work centers on the ground as much as the cellar, with Malvar and Tinto Fino — Tempranillo — identified as the grapes at the core of his practice. His own words keep the ambition concise: "My goal is to produce grower wines. Wines that are more savoury than sweet. Wines that are hard to stop drinking." The sentence is telling: it places the grower before the brand, the savoury register before sweetness, and drinkability before performance. At Bodegas Cinco Leguas, the recognition is not framed as a detachable accolade; it sits in the choices that shape the estate. Biodynamic viticulture is the stated direction, and natural winemaking is part of the craft vocabulary attached to his work.

The Work

Behind It The work begins with place. Isart works in the rocky highlands southeast of Madrid, where the identified varieties are Malvar and Tinto Fino. Those grapes give the project its local grammar: one white variety, one Tempranillo name, both tied to the terrain around the family estate. The farming direction is equally explicit. Biodynamic viticulture is not a side note in his work; it is the shift he leads. Natural winemaking belongs to the same practical frame, giving the wines a method that follows from the vineyard rather than a separate identity imposed after harvest. In 2019, the project expanded in concrete terms: he rented a warehouse and acquired more vineyards around Chinchón, Belmonte de Tajo, and Colmenar de Oreja. That expansion widened the base of the family project while keeping it within the same Madrid-area geography. The name of the estate carries that family emphasis. He works on the project known as Bodegas Cinco Léguas, and his role there is tied to both the land and the move toward biodynamic farming.

The Road Before the family estate became the center of this chapter, Isart’s path ran through Gredos. In 2007, he was head winemaker at Bernabeleva in the Gredos area of Spain, a role that marks one defined stage in his professional arc. He also co-founded Comando G in Gredos, Spain. That co-founding role sits alongside the Bernabeleva position as part of the career history leading to his work in Chinchón. The present focus is narrower and more personal: the family estate southeast of Madrid, biodynamic viticulture, natural winemaking, Malvar, and Tinto Fino. The facts of the work are spare, but they are specific — a winemaker, a family project, a set of vineyards, and a farming shift with consequences in every bottle.