Bodegas Parra Jiménez was established in 1993 by the three Parra brothers, who pioneered organic viticulture in the region. In 2008 they went further pursuing their passion for the environment, adapting Biodynamic agriculture and on top of this they are free from pesticides, herbicides and chemical fertilisers. The family also farm grains, garlic, cereals and sheep. A Biodynamic approach helps to form a closed sustainable and biodiverse ecosystem, the grains help feed the livestock, which in turn fertilize the crops. The endangered black sheep species they keep are used to make delicious local Manchego cheese. The estate is in the hands of the younger generation, Pablo Parra, who has steered the winery towards minimal intervention winemaking and who is very enthusiastic about continuing the biodynamic philosophy.