In the mountainous landscape of Navarra, Gonzalo Celayeta has been creating distinctive wines since 2004. This winery is all about craftsmanship and attention to detail. From the selection of grapes to the name on the label, each bottle tells a story, carefully crafted by a winemaker who truly masters his craft.
A family history in wine
Gonzalo grew up in Olite, a village with a rich winemaking tradition. His grandfather was a winegrower and passed on his love for the trade to Gonzalo. After studying biology and oenology, he worked as a consultant for other winemakers, but the desire to make his own wine remained strong. Eventually, he made the leap and began his own wine adventure on a small family plot of just half a hectare.
From half a hectare to a full-fledged estate
What began as a modest project gradually developed into a full-fledged winery. In addition to his own land, Gonzalo initially worked with grapes from local farmers, but he soon expanded his vineyards. Today, he owns nine hectares, most of which are located in San Martín de Unx, a mountainous region known for its fresh, elegant Garnacha wines.
Wines with a personal touch
Each of Gonzalo’s wines has a personal story. For example, Huracán Daniela and La Huella de Aitana are named after his daughters and reflect their personalities. Gonzalo works intuitively and with attention to detail, driven by creativity and emotion. His cuvées are often made in small batches and intentionally vary from year to year, leaving room for innovation, experimentation, and authenticity.
Mountains, soil, and balance
The location of the vineyards plays a key role in the style of the wines. Gonzalo works with Garnacha, Viura, and Chardonnay. These grapes grow at altitude in soils of limestone and slate. The cool climate allows them to ripen slowly and fully develop their character. The result is fruity, fresh wines with elegant structure and a distinct style.
Sustainable and artisanal
Gonzalo works with respect for nature and aims to be as sustainable as possible. In the cellar, he mainly uses 500-liter French oak barrels. He also experiments with amphorae and extended aging. Many of his wines are made to age and continue to evolve in the bottle for many years—sometimes up to twenty.
