Alejandro and Letizia, both Civil Engineers by profession, have developed their professional projects in Spain after a long and outstanding career in the business field. They began their activities in the wine industry with Bodega Pago de Cirsus. In the same year, 2014, they complemented their activity with Bodegas Zifar, located in Penafiel, Ribera del Duero, which became the second project undertaken by the Gomez-Mangione family in this business area. In 2018, they acquired Bodegas Irache with the aim of recovering and maintaining one of the oldest and most emblematic wineries in Navarra. In 2021, they incorporated Hacienda Queiles into their projects, focusing on the direct production of top-quality EVOO's.
One of Pago de Cirsus’ greatest assets is its team. Each and every one of them, through their different backgrounds, gives it their all to guarantee the quality of all the brand's products.
Jean Marc Sauboua: A winemaker from Bordeaux (France), he has gone global in his approach to winemaking, by working in countries as diverse as France, Italy, Spain, Australia, New Zealand, Chile, Argentina, South Africa and Moldova. Today, he is one of the most prized winemakers in the world.
The Pago de Cirsus winemaking department also includes Gurutze Gaztelumendi, the Technical Director of the winery. Together, they guarantee the structure, quality and particular personality of our wines.
Juan Antonio Leza: An engineer with a degree in oenology, he is a specialist in strategy and a cross-disciplinary vision of agriculture. His more than 18 years of experience as a technical and management consultant is the reason why our vineyards are so special and unique today.
The quality and uniqueness of our wines is the sum of many parts, one of them being our team, of which we are all proud.
Pedro Larumbe: Gastronomic Director of Familia Cirsus. Chef by vocation, born in Lerín - Navarra, with a career dedicated to the restaurant business for more than fifty years.
His first posting outside Navarre took him to Santander. Later he continued his work in France, Switzerland, Belgium and Japan. He represented Spanish gastronomy in Brussels and at the Shanghai World Expo.
In 1987 he was awarded a Michelin star, which he has held uninterruptedly for 14 years.
He is currently considered a reference in the world of gastronomy.