壯觀的環境: 崎嶇的地形、陡峭的葡萄園、壯麗的景色 – 這些構成了Bodegas Bentomiz班多米馬賽克酒莊的地理環境。北面由Tejeda山脈（Sierra de Tejeda）屏障，南面則是地中海，大自然提供了理想的釀酒條件，同時也適合拿著一杯酒，度過一個放鬆的下午時光。
英雄般的努力: 酒莊的葡萄藤生長在海拔500 – 800公尺的板岩土壤上，葡萄藤樹齡介於80 – 100歲之間。冬季有足夠的降雨量；每年約有500毫米的降雨量。在漫長而乾燥的夏季，海風緩解了高溫。在崎嶇的地形上並不容易工作 – 機械化是不可行的，在陡峭的山坡上鋤地和收割需要真正英雄般的努力。酒莊將這些葡萄藤以「灌木葡萄藤」來維護：在冬末修剪掉前一年的枝條，以便新芽長成帶有葉子的枝條，形成灌木叢，並為果實提供必要的遮蔭。葡萄園的濕度非常低，葡萄可以成熟而沒有腐爛的風險。
我們的釀酒方法: 現代與傳統釀酒技術相結合的試驗已被證明是成功的。為了獲得甜度和酸度上的完美平衡，酒莊在採收後將葡萄曬乾，方法是將葡萄串放在當地的「paseros（葡萄乾床）」上或者放在浮動的架子上，這是酒莊自己的發明，它可以讓空氣在果實間上下流動。當這些架子放在酒莊的前院時，酒窖似乎漂浮在一片葡萄海中！酒莊的葡萄酒在溫控的不銹鋼槽中發酵。他們將其中一些葡萄酒放在橡木桶中陳釀；其他則在不銹鋼槽中進行「酒渣」陳釀。
自然平衡: 酒莊不會強化他們的甜酒系列，而是更喜歡透過冷震處理（cold-shock）來終止發酵，從而保有葡萄酒自然的甜味（未強化）。這種方法既費時又費力，但是甜酒的新鮮度讓一切努力都是值得的。正是這種傳統與現代之間的平衡，以及酒莊的實踐經驗，使得他們能夠生產出一系列新鮮、精緻、優雅的優質葡萄酒。超過20多家歐洲米其林星級餐廳供應Ariyanas葡萄酒。其中包括：El Celler de Can Roca、De Karmeliet、Santceloni、Ramón Freixa Madrid、Enoteca Paco Pérez和De Kromme Watergang。
SPECTACULAR SETTING: A rugged landscape, steep vineyards, spectacular views – these form the geographic setting of Bodegas Bentomiz. Sheltered by the Sierra Tejeda mountains to the north, with the Mediterranean Sea to the south, nature provides the perfect conditions for winemaking – as well as for a relaxing afternoon with a glass of wine in your hand.
A HEROIC EFFORT: Our 80 to 100-year-old vines flourish in slate soils at heights of between 500m and 800m above sea level. There are just sufficient winter rains; we enjoy a precipitation of about 500 mm a year. In our long, dry summers, the heat is softened by sea breezes. The rugged landscape is not easy to work – mechanisation is not possible and hoeing and harvesting the steep slopes requires a truly heroic effort.The vines are maintained as "bush vines": we trim the previous year's shoots off at the end of the winter so that the new sprouts grow into branches with leaves that form a bush and provide the fruit with an essential shade. Our humidity is so low that the grapes can ripen on the ground without any risk of rot.
OUR WINE-MAKING METHODS: Experimenting with a combination of modern and traditional vinification techniques has proved successful. To obtain the perfect balance of sweetness and acidity we sun-dry the grapes after picking, either by laying the bunches in the local "paseros"(raisin-beds) or on floating racks, our own invention, which allow air to move over and under the fruit. When the racks are laid in our forecourt the bodega seems afloat in a sea of grapes!Our wines are fermented in stainless-steel, temperature controlled tanks. We age some in oak barrels; others are aged "on the lees" in stainless-steel tanks.
NATURAL BALANCE: We do not fortify our sweet wine range, preferring to stop fermentation with a cold-shock treatment, thus keeping the wine naturally sweet(unfortified). This method is time-consuming and labour-intensive, but the freshness of our dessert wines make the effort worthwhile.It is this balance between traditional and modern, and our hands-on approach that has allowed us to produce an exceptional range of fresh, delicate, elegant wines.Over 20 Michelin-starred restaurants in Europe serve the Ariyanas wines. These include El Celler de Can Roca, De Karmeliet, Santceloni, Ramón Freixa Madrid, Enoteca Paco Pérez and De Kromme Watergang.
