In the mid-80, Alejandro Fernandez discovered an abandoned hillside on the bank of the Duero that appeared to meet conditions to become one of the best vineyards in the region: a gentle slope facing suthe, he would die in the river, with different soils -gravel, clay, gypsum which promised the nuances needed to create complex and balance wines from Tempranillo grapes.

Thus began an arduous period of three years of negotiations to acquire small individual plots that made up the hillside. In 1989 he could plant the first 80 hectars.

Today, the farm, whose name refers to the nearby town of Haza, has a continuous mantle of about 200 acres of fine strains of Tempranillo.

Although there were small quantities of wine of 93 was the harvest of 94 that was released the first full-scale, both were made partially on the premises of Fisheries.

Only after 1995 Candado de Haza began to be the "Chateau". Alejandro Fernandez had dreamed of: a whole farm, self, in which the entire process from the vine to the bottle goes indoors.