Alberto believes that low yields, balanced soils, and top-quality raw materials are three fundamental factors to creating terroir-reflective and balanced wines. He produces two types of wines: wines of unique terroirs, which are labeled as Alberto Orte, and wines from village- designated vineyards under Vinos Regionales. 

  

Born in Madrid to a viticulture and winemaking family, Alberto Orte always took an interest in Spain, its natural resources, and its wine. As a teenager, Alberto would spend his days picking grapes with his cousins and working at his family’s winery in Montilla Moriles. After studying law at the University of Madrid, Alberto partnered with Patrick Mata at the young age of 24 to create Olé & Obrigado. Shortly thereafter, Alberto pursued a master’s degree in viticulture at the Universidad Politécnica de Madrid. While Patrick handles the marketing and business aspects of their business in the United States, Alberto keeps his roots in his native Spain, where he selects, vinifies, and produces an array of Spanish wines. Today, Alberto lives with his family in El Puerto de Santa Maria (Cadiz) in Jerez with his wife and six children. 

  

In the Vineyard 

Alberto is somewhat of an anomaly, as he is a farmer, producer, and historian all in one. He approaches his vineyard sites with the past in mind and aims to apply lessons to modern day. “I like to observe and understand how different regions tended their vineyards in the past,” he says. “Not to replicate these methods, but to understand and create my own conclusions of what is the best farming approach to each region.” Today, Alberto currently owns 16 hectares of vines in Jerez. He also purchases fruit and rents vineyard sites in the Sil and Bibei riverbanks in Valdeorras, Campo Arriba in Yecla, and Sierra de la Demanda in Rioja.  

                                              
Alberto’s main contribution to the world of Spanish wine is his revival of nearly extinct local varieties, showing the true potential of grapes like Tintilla and Vijiriega. In Jerez alone, Alberto has identified 200+ old clones and 22 forgotten varieties. Alberto also has a passion for old vines, as these plants tend to produce low yields of concentrated and thought-provoking fruit. When searching for sites to work with, Alberto favors high-altitude vineyard plots with deep soils. 

  

In the Cellar

Alberto is a humble man of few words, yet his winemaking hand is meticulous and precise. As a producer, Alberto’s work is vineyard-specific and vinification decisions depend on each particular vineyard’s climate, soil type, and grape variety. However, his overarching principles always remain the same. “My objective is to craft wines of complexity, wines that are balanced and elegant,” he says. “Wines that are drinkable upon bottling but also age worthy. I do not seek power, exuberance, or forcefulness.” 

  

He uses native yeasts for fermentations and works with a variety of vessels (concrete, foudre, stainless steel and large format used wood) to vinify each of his wines, depending on the needs of the specific variety. While some wines are aged up to 8-9 years, some see 18 months or less. When working with grapes that are less tannic, Alberto likes to work with cement tanks because they provide more structure on the mid palate. He incorporates newer oak with grapes that are more tannic, while favoring older oak barrels or cement for more delicate varietals. 

  

Sustainability

Alberto’s dedication to the preservation of special vineyards and varietals forms the backbone of his efforts around sustainability in viticulture and winemaking. A true farmer at heart, Alberto is fervently passionate about organic farming, choosing to add beneficial cover crops like clover in the vineyards, which he surrounds with naturally pest-repellant hedges of rosemary. He experiments with biodynamic principles in some of his vineyards, which (in stark contrast to neighboring sites) flourish with worms, pollinators, and other forms of life. By protecting the soils, he ensures that his patient work can continue for generations to come. Instead of extracting resources, he conserves them, utilizing dry farming techniques instead of irrigation, which is essential in drought-prone areas across Spain. His new winery at El Aljibe (Cádiz) is powered by geothermal energy; inside the winery itself, he uses an organic approach, allowing his impeccable fruit and terroir to shine through in the final product, unmarked by adjustments and chemicals.