We are dedicated to bringing imaginations from the world of ideas to the real world Year 1920 Great-grandfather Ciriaco makes his first vintage debut

Year 1953 VINATERÍA YÁÑEZ is born in Madre Sacramento 16, Zaragoza, selling wine in bulk.

Year 1976 Grandfather José opens the old restaurant HUMILDE RINCÓN in Madre Sacramento 16. The link with

gastronomy, food and wine pairings, haute cuisine, from then to nowadays.

Year 1984 Ciriaco joins the company. The wine shop begins to stock the best wines in the world. EL TALLER YÁÑEZ is

born to create its own wines under the guidance of our still young Ciriaco Yáñez. Today the workshop has led 36 wine

projects all over the world. Always with the aim of learning and enjoying and making enjoyable wines. We make wines

as we like them to be: character, enthusiasm, terroir, personality. For the labels we use Ciriaco's paintings that we

think express the personality of the wines.

Year 1985 Our Ciriaco publishes his first book "Mis platos, flores, vinos y música escogidos" (My chosen dishes, flowers,

wines and music). To date, he has published 33 books on food and wine, travels, novels and poetry,

Year 1986 the MARIDADAS YÁÑEZ TASTING ROOM is born in Madre Sacramento 16 with the idea of spreading and

making known the ways and manners of wine tasting and its correspondence with gastronomy. Courses, Workshops...

Year 1987 and following years La Vinatería Yáñez gives away 10,000 free tastings to spread the culture of wine. These

were very interesting years in which the winery made a great effort to make wine, culture, gastronomy and the

illusions of the Workshop and the Yáñez Winery known. 10,000 free tastings were given away, shared and enjoyed

with 10,000 Zaragozans.

Year 1987 saw the birth of the Brotherhood of the Mester de Vinatería, an initiative in which food and wine lovers

gathered under the roof of the Yáñez workshop to enjoy, get to know, try, taste, learn to cook, learn to taste and, in

short, share a space, an idea, a philosophy and a desire to live.

Year 1988 saw the birth of the Yáñez organic vegetable garden to supply the restaurant, the tasting room and the

family with seasonal produce.

Year 1989 saw the birth of our first virtual wine shop. We spent a lot of money at that time and it never worked,

among other things because the internet was very slow and it was very difficult, we didn't know how to position it and

it was a real disaster, but we were at the forefront of innovation, our first virtual shop.

Year 1990 our magazine El lagar y la almazara is born. Our collaboration with television begins, the programme En la

cocina con Ciriaco is born, the programme El rincón del vino is born. Collaboration with the radio station SER, Hola

Zaragoza, is born. Ciriaco publishes some articles in the Heraldo de Aragón, we meet some very interesting people

who enrich us deeply, we collaborate and we see other points of view about wine and communication. It was fun.

Year 1991 the Tasting Room moves to Madre Sacramento 18. A beautiful place with a basement that will give us a lot

of play in the future and with the kitchen in sight, a space without distances in which to share gastronomy and wines,

in which to share friendship and in which to enjoy everything that we are creating at that moment, helping to outline

the enogastronomic culture of our street, of our city.

Year 1992 In the old tasting room at 18 Madre Sacramento Street there was a cellar, where the Yáñez wine bank was

born, some holes created to deposit wines that were used up in the tastings or in the Humble restaurant.

Year 1996 The gastronomic consultancy was born. The idea is to try to learn at the same time as we collaborate with

different establishments to find out how and in what way gastronomic concepts evolve, both for us and for our

collaborators. A gastronomic consultancy based on feedback, what we contribute and what they contribute to us. In

gastronomic consultancy we only collaborate with projects in which we feel identified, with which we can

communicate and communicate and with which we share values and objectives.

Year1988 The embryo of the reference library was born. And more than 3000 volumes accompany and illustrate us.

Year 1999 The Yáñez workshop reached maturity. The projects have been creating great wines and we decide that

from the year 2000, in the new millennium, we will decide that our shelves in the wine shop will only contain products

that we imagine and make on our own, with colleagues, with partners, wines that we feel identified with. Wines,

distillates, beers, gastronomy and art. This is our objective for the future millennium

Year 2000 Our Ciriaco surprises us, he decides to make a research trip around the world. There will be 48 countries,

at different times, over the next 2 years. Both the world of wine and the world of gastronomy of Taller Yáñez, the

world of experiences, empathy and enjoyment will be enriched forever.

Year 2001 our grandfather José retires and in his honour the Humble Gastronomic Workshop is born to investigate about

enogastronomy. During these years we will research on bread, on his old dishes and we will redefine them and put them in

jars so that people can take them away, so that customers can enjoy them, so that his friends who ate his dishes at the

Humble's table can take them away and eat them at home. At the moment there are 30 pâtés, almost 60 different dishes

and almost 100 breads of different traditions. The breads are eaten at the tastings, the best being the roasted truffle bread.

Year 2002 The first solo exhibition of our Ciriaco. Large formats, recycled materials are the supports of the painting collected

in the street until today, from a ceramic of 6x6 centimetres to a mural of 16 metres by 3 metres high built with the boards

of the old wine shop in Madre Sacramento 16. We link the old and the new.

Year 2003 the cheese workshop was born to recover the tradition of our great-grandfather Felipe of making cheese. We

make cheeses and mature them: We consume them at tastings

Year 2004 the Taller Yáñez Destilados Nobles was born with the idea of understanding the world of distillates. Today we

have six hundred and ninety-three distillates full of soul and reflection.

Year 2005 the Experimentation Workshop was born just around the corner, at Doctor Horno 18. A space with the kitchen

integrated into the room, with no distances, no escape. 40 m2 full of technology from the main houses that collaborate with

the Workshop, a Workshop of experimentation designed by the Zaragozan company Office Hogar. Undoubtedly, a point and

followed in the trajectory of experimentation of our Workshop. The best electrical appliances, the best techniques in a

beautiful space full of heart.

Year 2010 Taller Yáñez cerveza Única was born with the idea of getting to know the world of beer. Today we have 160

different small batch beers, from barrel-aged beers to beers brewed with all possible types of cereals and their

combinations. An unfathomable world.

Year 2012 Yáñez Almacenista is born to channel the brews in which we collaborate as ideologists, and which we make in

collaboration with other companies.

Year 2015 EL TALLER Y LA VINATERÍA moves to Madre Sacramento 11 with the idea of having a space where to show our

imaginations, illusions, ideas. A space designed by our main artist, our not so young Ciriaco Yáñez.

Today we are still searching and fighting for creative freedom, trying to unite wine, gastronomy, spirits and beers. We unite

them in our tastings, at our table. And we keep thinking about going out of our comfort zone, investigating, doing new things

and offering them to you here.

Year 2016 Almacenista is born, a project to make design wines in different areas that we cannot reach physically but we can

reach philosophically. We order the wines and we identify them as Almacenista, wines a bit different, with our own

personality, ciriaquiles wines.

Year 2017 The gastronomic workshop continues its research. Now on vinegar, salt, chocolate, confectionery, etc.

Year 2018 we open a new Yáñez Amazon Store. We celebrate our sixty-fifth anniversary at Madre Sacramento 11, in

Zaragoza, Spain. And a new stage begins in which we unite tradition, work, effort; we look to the future in the confidence

of being, serving, imagining, doing. We open our new shop in collaboration with Amazon and the desire to serve, to tell our

little story, to imagine and dream. Yáñez in Madre Sacramento11, Zaragoza, Spain. Yáñez from imagination to the real world.

We open with the desire to improve every day.

Year 2019 The Yáñez wine workshop updates the concept of old wines and offers them in bulk, as always.

Year 2020 The alcohol-free Yáñez workshop. For people who can't or don't want to drink alcohol, the Yáñez Workshop

without alcohol... So we have been researching and preparing lots of things. Wines, beers, distillates. The same quality with

the same enthusiasm but no alcohol.

Year 2020 The Yáñez workshop soft drinks. One of the fun things we do is to imagine things and harmonise them with what

we are already doing. For vermouth we were thinking of a siphon and for gins we were thinking of tonics, for vodkas we

were thinking of something different, a lime soda and for rums a different cola. For brandies, brandies or cocktails, many

things. El Taller Yáñez soft drinks, different to combine with our Taller Yáñez.

Year 2020 El Taller Yáñez cider. A natural evolution of brewing, ciders have been in our sights for a long time, and now we

finally have 7 new ciders, made from organic apples picked by ourselves and fermented in our brewery. Ice cider, sour cider,

sweet cider and sparkling cider.

Year 2020 Explosion of the Yáñez wine workshop projects. France, Italy, Germany, Portugal, Chile and Spain, lots of Spain.

Year 2021 Digitisation and pickles.

Year 2022 Digitisation and cured meats.

The Yáñez wine shop opened its doors in 1953 with the idea of selling bulk wine from the

vineyards of Mr. Redondo, who had vineyards and made wines in Cariñena. For thirty years

and under the management of Mr. Bernad, the winery continued to trade in local wines,

mostly bulk wines from Cariñena, Borja and Calatayud.

In 1984, after Mr. Bernad's retirement, my father asked me to run the wine shop. I was fifteen

years old at the time. For several years the wine shop continued to focus on bulk sales,

something we have never abandoned. It is still amusing to find on our shelves a bottle of

Petrus, and very close by a carafe of our vintage which we now select in Munebrega. Shortly

after I started running the Yáñez wine shop. Almost thirty years ago, I began to travel to

discover and select the best wines, and I am pleased to tell you that many of those unknown

wines are today leading and consolidated wineries. Those trips, conversations, tastings,

enjoyments... were the seed of an idea: to make wines in the French way. To select them just

for us, to put our own stamp on them, to make that song our own, that song that only wine

awakens in our hearts. At the beginning, the harvesters were the logical step. And in particular

the harvester wines from Logroño and Peñafiel. Thus were born the "Sendas Trilladas de

Alberite" and the "José Yáñez de Curiel de Duero". My travels and concerns gave birth to the

Somontanos, Borjas, Calatayudes, Cariñenas, Riberas de Duero, Riojas, Navarros, Riox Baixas,

Toros, Leonese, Prioratos, Montsants, Terras Alta, Sherries, Cavas. These interests took me

beyond our borders and the experiences followed one after the other: France, Germany,

Italy... and with each wine, with each experience, a little more knowledge, a little more depth.

The problem with being self-taught is that you create your own system, not very pigeonholed

and based on your own experiences, perhaps slower, less precise. The advantage is that

creativity is the engine of that vehicle that takes you through life and you don't care, nor do

you care to stop and look at the landscape. To make these wines I have used and continue to

use a thousand systems. Always adapted to the idiosyncrasies of the winery where we are

working. In some cases I manage the vineyard based on a biodynamic idea, in others I work

with the winery's agronomist to get to know the area and ask him to help me understand the

possibilities of the terroirs and the classic winemaking methods used in that area. In other

cases, I design something with the oenologist in the future, using his experience and my idea,

trying to create something different, always something different. On other occasions I really

like what the winemaker has created and we bottle it in the French way like a Bordeaux

merchant... In each place, in each "where", I look for an intelligent solution, I try to understand

the possibilities of the area and imagine a new solution. Sometimes they are similar to things

that already exist, sometimes something completely new comes up and that's when I feel

happy. We have succeeded in turning an idea, a dream, into something real. We usually make

only a few bottles, one barrel, maybe two. When they are finished they are gone, and we

create new ones. Movement is important for us, because otherwise we would fall into a

certain molicism and self-satisfaction. In this way we can present novelties that try to excite

our friends and we leave ourselves room to dare to take on new challenges in new places that

catch my attention. What is absolutely certain is that the people who help me in this project, in

this workshop, are indispensable. All the winery agronomists, oenologists, sales managers,

winemakers... they teach me, they advise me, they try to dissuade me when the risk is extreme

(and they don't succeed, by the way). I love learning from those who know the most, I love

going to select vineyards, imagining what they can produce. I love to sit down after harvesting

while we select the grapes, while we put them in vats to ferment, I love to go back home

covered in wine, almost like a costalero from the weeks before the harvest. I also love to go to

a friend's winery to select a wine, to trust his or her judgement, to taste, maybe to touch the

blend to enhance something that impresses me. I love to imagine things and try to make them

come to life. I love to see the faces of the people who buy my wines and see how they feel. I

love to see if those imaginations have told their story. And that is the story of Taller Yáñez, a

little further down you will see the wines we have now and the "where" they come from, and

the "who" my friends and collaborators. We do not know where the future will take us, and

that is a road I wish to travel with all of you, I invite you to discover the soul of wine in a

thousand places, a thousand different stories.

EL TALLER YÁÑEZ LOS VINOS Ciriaco Yáñez Redondo Madre sacramento 11. Zaragoza This is

how he described it twenty or thirty years ago and continues to tell what we do, how we have

evolved from this initial idea.

Since 1920 we have been making wines The wine shop opened its doors in 1953 at 16 Madre

Sacramento Street in Zaragoza, with the idea of selling wine in bulk from the winemaking of

Mr. Redondo, who had vineyards and made wines in Cariñena. For thirty years and under the

management of Mr. Bernad, the winery continued to trade in local wines, mostly bulk wines

from Cariñena, Borja and Calatayud. In 1984, after Mr. Bernad's retirement, my father asked

me to run the wine shop. I was fifteen years old at the time. For several years the wine shop

continued to focus on bulk sales, something we have never abandoned. It is still amusing to

find on our shelves a bottle of Petrus, and very close by a carafe of our vintage which we now

select in Borja. Shortly after I started running the Yáñez wine shop. Almost thirty years ago, I

began to travel to discover and select the best wines, and I am pleased to tell you that many of

those unknown wines are today leading and consolidated wineries. Those trips, conversations,

tastings, enjoyments... were the seed of an idea: to make wines in the French way. Selecting

them just for us, putting our own stamp on them, making that song our own, that song that

only wine awakens in our hearts. And then we rented vineyards, joined forces with

winegrower friends and shared the dream. At the beginning, the harvesters were the logical

step. And in particular the harvester wines of Logroño and Peñafiel. This is how the Alberite

and José Yáñez de Curiel de Duero wines were born. My travels and concerns gave birth to

Somontanos, Borjas, Calatayudes, Cariñenas, Riberas de Duero, Riojas, Navarros, Riox Baixas,

Toros, León, Prioratos, Montsants, Terras Alta, Valencia, Alicante, Mancha, Madrid, Malaga,

Montilla, Sherries, Cavas. These interests took me beyond our borders and the experiences

followed one after the other: France, Germany, Austria, Switzerland, Hungary, Italy, Portugal,

Greece, Israel, USA, Canada, Chile, Argentina, Uruguay, South Africa, New Zealand, Australia...

and with each wine, with each experience, a little more knowledge, a little more depth. The

problem with being self-taught is that you create your own system, not very pigeonholed and

based on your own experiences, perhaps slower, less precise. The advantage is that creativity

is the engine of that vehicle that takes you through life and that you don't care, nor do you

care to stop and look at the landscape. To make these wines I have used and continue to use a

thousand systems. Always adapted to the idiosyncrasies of the winery where we are working.

In some cases I manage the vineyard based on a biodynamic idea, in others I work with the

winery's agronomist to get to know the area and ask him to help me understand the

possibilities of the terroirs and the classic winemaking methods used in that area. In other

cases, I design something with the oenologist in the future, using his experience and my idea,

trying to create something different, always something different. On other occasions, I really

like what the winemaker has created and we bottle it in the French way, like a negociant from

Bordeaux…. In every place, in every "where", I look for an intelligent solution, I try to

understand the possibilities of the area and imagine a new solution. Sometimes they are

similar to things that already exist, sometimes something completely new comes up and that's

when I feel happy. We have succeeded in turning an idea, a dream, into something real. We

usually make only a few bottles, one barrel, maybe two. When they are finished they are gone,

and we create new ones. Movement is important for us, because otherwise we would fall into

a certain molicism and self-satisfaction. In this way we can present novelties that try to excite

our friends, and we leave ourselves room to dare to take on new challenges in new places that

catch my attention. What is absolutely certain is that the people who help me in this project, in

this workshop, are indispensable. All the winery agronomists, the oenologists, the sales

managers, the winemakers... they teach me, they advise me, they try to dissuade me when the

risk is extreme (and they don't succeed, by the way). I love learning from those who know the

most, I love going to select vineyards, to imagine what they can give me. I love to sit down

after harvesting while we select the grapes, while we put them in vats to ferment, I love to go

back home covered in wine, almost like a costalero from the weeks before the harvest. I also

love to go to a friend's winery to select a wine, to trust their judgement, to taste, maybe to

touch the assemblage to enhance something that impresses me. I love to imagine things and

try to make them come to life. I love to see the faces of the people who buy my wines and see

how they feel. I love to see if those imaginations have told their story. And that is the story of

Taller Yáñez, a little further down you will see the wines we have now and the "where" they

come from, and the "who" my friends and collaborators. We do not know where the future

will take us, and that is a road I wish to travel with all of you, I invite you to discover the soul of

wine in a thousand places, a thousand different stories. Yáñez projects, those made by our

Ciriaco Yáñez Almacenista those we make with friends, and Almacenista those designed by our

Ciriaco and made for us. We imagine wines with heart from the hands of friends to share with

friends.

Taller Yañez Destilados Nobles This is a small project of research and tradition. Our

grandparents already had an idea about this. Without commending themselves to any saint,

they improvised a still and, safe from prying eyes, they distilled their good "aqua vitae"

cantaras. They distilled from the pomace of the wine they had previously made. An industrious

and ecological activity to the max. Aqua vitae, the alchemical elixir of eternal youth. A human

invention. The victory of thought, experimentation and alchemy. With this remembrance and

the desire to investigate, we began to see where we were, we asked ourselves what we were

doing, then how to do it, then why we were doing it, the when was important, of course, and

the why was expressed in joy, revelry and Jacaranda.

Distillates are the quintessence of my imaginations. If with wines I enjoy blending, mixing,

playing... with distillates it is a continuous party. In the case of gins, I love polishing the

botanicals, the distillations in copper stills, the essential essences... In whiskies, learning about

each origin and their ageing possibilities in sweet woods, in brandies, enjoying the ageing in

old Pedro Ximenez or Muscatel casks... the liqueurs and the fixing of aromas; the rums and the

desire to capture the essence of the sea and the sun.... I feel like an alchemist. Six years of

research and twenty years of tasting spirits have been focused on this project, which has taken

shape thanks to a wonderful distillery, Destilerías Acha. The result is impressive and for a shop

as modest as ours, an enormous effort. We have six gins and we continue to experiment with

essential botanicals such as olives from my father's orchard. We have sixteen whiskies that we

are shaping in the Scottish warehousing way, buying very old casks and ageing the whisky from

the different destinations to find our own aromas and sensations, blending the different rums

until we find our balance of six rums with six years. The tequilas made with blue agaveThe

absinthe which is an expression of my romantic romanticism The application to the world of

vodkas of everything we like in the world of gins, including the maceration of oranges The

expression of citrus macerations in limoncello and oranges The anises and pacharanesThe

brandies, liqueurs and creams... A whole world to explore and enjoy.

Coming back home

A few days ago I had the opportunity to take over the premises next to the Yáñez wine shop in

madre sacramento 16. And, all of a sudden the memories came back to me. I think that the

first time I entered the Humble (for me it was always simply the Humble), I was six or seven

years old, in the distant 1976. A long bar full of good things to eat, lots of hams hanging, a big

pile of cheeses, and many many many bottles of vega-sicilia. In the Humble my father made

very good meals and it was there that I began to understand the value of work, of effort, of

ingenuity. The days were very long and we worked all week, from Monday to Sunday.

Sometimes my father would leave me in charge of the oven where he would cook the Iberian

pork tenderloins flanked with smoked bacon, washed with champagne and which had to be

roasted and juicy at the same time. A litmus test for my culinary ignorance. At the Humble my

father's cuisine was very personal: langoustines with Iberian ham sauce, eggs with real elvers,

hake with champagne, boullabaise? Authentic food served to good friends. I myself took over

the wine shop at the tender age of fifteen, thirty years ago now, a lifetime. Some good and

some bad things followed, the cycles of life itself. In madre sacramento 18 we created our first

tasting room : research and gastronomy for friends. When the house was demolished, we

moved the room with the title of "Taller Yáñez" just around the corner, in doctor horno 18 and

the intention of merging the gastronomy workshop and the wine workshop in a joint initiative.

With time, my artistic side also found a place in the workshop, to paint and design special

things: tableware, bottles, books, etc. ..... A comfortable space in which I had been able to put

all my previous experiences, designing a very special kitchen with the support of Carlos Sancho

from the company office hogar, who have made all my kitchens, both for my restaurants and

for the restaurants we have advised. After a sabbatical year, which in the end was two, almost

three, in which I travelled around twenty-six countries trying to learn a little something about

gastronomy, wine and spirits as well as something about life in general, my father told me he

was retiring and for a few months the humble man saw another kitchen, my Bullinian phase,

and I think he enjoyed it. My father's retirement put an end to that phase and new projects

followed: the linking of the Vinatería Yánez with the Taller de Vino and the consolidation of the

Taller de vino Yánez with its one hundred and twenty wines a year, the entity of the Taller

Yánez de gastronomía and the developments we made for different companies in the sector in

the creation of new products; Amen of the meetings we have continued to enjoy for groups

with whom we have tested our culinary imaginations. And all of a sudden, the old premises of

the Humble, next to the Winery, is free, and the memories come back. The old place is very

deteriorated and, paradoxically, this gives me great freedom to remodel it, with few means,

but remodeling it with the experience and affection of a lifetime and the memories of

childhood. El Humilde lives again as an enogastronomic space where we will, God willing, sell

our gastronomic products, the recipes that we have developed in these sixty years of

gastronomy made meat: those croquettes of a thousand flavours that we make with all our

love, the cheeses that I have loved to imagine, vacuum-packed dishes, refrigerated, preserves,

jams, peppers, cakes, ice creams, the products of our organic garden that our father grows....

Everything we have come up with will be arriving on our shelves little by little. All this

gastronomy in a very personal space where you can also listen to a conference on wine,

gastronomy, distillates... you can share an enogastronomic experience with friends in the old

tradition of our modest house. El Humilde in madre sacramento 16, next to our old wine shop

Yánez, open since 1953. Ciriaco returning home.

What are these polyhedral projects? They are imaginations that we undertake from year to

year, with the idea of learning and sharpening our wits. They are concepts that elude our daily

work and that enrich us, not crematically but by giving us another perception, this time

applicable to our whole world.

Every year we undertake an idea with the enthusiasm of children playing in their

grandmother's attic.

Every year since 1984 we have followed the pattern of deepening our work.

Wines, spirits, beers, gastronomy?

But we also decided to dedicate a space each year to learn about things that complemented

us. Hence this multi-faceted approach. Each year we have researched something, bread, oil,

salt, preserves, the sea, hunting, vinegar, freezing, ice cream, confectionery, and many other

ideas, including human relations, art and music.

Polyhedral projects

Where is the workshop? Very close to the Yáñez wine shop in Doctor Horno 18, in a small

space with a wooden floor, large windows and a beautiful kitchen. A space to investigate, to

receive friends and to exhibit.

What is the workshop? It is the realisation of an old dream of Ciriaco's, to have a space where

to paint, receive friends, cook and taste our dishes, attend the customers we advise, taste and

develop our wines, and those we decide to integrate into the selection of the winery. It is the

headquarters of the brotherhood of the mester de vinatería and of our biodynamic project "a

road to heaven". A place to share.

How was it born? With the design of the interior designer Carlos Sancho we decided that the

space should be white, functional and variable. Suitable for cooking and offering a dinner, as

well as for reflecting, programming a tasting course, a cooking course, developing Ciriaco's

coaching work and, of course, there should be space for painting. The collaboration of our

sponsors has been fundamental to achieve this: Office Hogar, Salvarani, Kitchenaid, Franke,

Mármol compac, Bra, the Yáñez wine shop, bodega pirineos, Yáñez wine company, etc.

Why was the workshop born? In the Yanez wine shop we have always had a small space

attached to the shop where we held tastings and meetings, the hojarasca, the first room for

paired tastings, the humble... In this space we have all the comforts and new projection

technology that we could not even imagine at the time. The workshop was born out of the

desire to study and share confidences with wine and gastronomy as protagonists.

When does the workshop open?

The workshop is always busy in some of its activities. If you would like to come and try the

gastronomic proposal, reserve the workshop table for the date you need. The minimum group

size is six people. The activities are advertised on our website and in the monthly newsletter.

What is the workshop for?

To discover things about wine, gastronomy and ourselves. To learn and to spread the word.

How much does the gastronomic proposal cost?

The price is invariable, always 36 euros vat included. So that there are no surprises, everything

is included.

Where can I book? At ciriacoyanez@gmail.com, on our telephone number 976214855, or at

our wine shop in madre sacramento 16 in Zaragoza.

What do you eat?

Every week everything changes and evolves. During the week Ciriaco develops the ideas that

interest him, the results we like the most are the ones we propose. There are usually about ten

dishes, including starters, main courses, ante-desserts and desserts. Plus cocktails. And four or

six wines are tasted, depending on the pairings.

How is the service?

Fun, relaxed and eager for everyone to enjoy a new experience. Everyone sees how Ciriaco

cooks and prepares the dishes, as he is the one who brings them to the tables. Communication

is assured. There is only one service per day... or none at all. It starts at 9 p.m. and ends at

midnight, Cinderella's carriage and home, or a night out... it's up to you.

How would you describe the workshop kitchen?

In the workshop there are many things, painting, expression, discussion, reflection? The other

day Ciriaco told us: "if I were to give a name to this food, I would say that it is the food of

feelings". The food of feelings... it's beautiful, don't you think?

Why are they, including the wines?

One of the ideas that encourages us is to create dishes so that our wines, the ones we make,

the ones we select or simply the ones we like, can express themselves. Wine is fundamental to

our culinary experience.

By including them we prevent the proposal from being distorted. We want anyone to be able

to come.

How much does the proposal cost?

The workshop table costs 36 euros vat included, for groups of a minimum of six people.

Why does the proposal change every week?

Ciriaco's work is evolutionary. It is not the creation of new concepts but rather the exploration

of little-trodden paths, of dishes that tell a story... Ciriaco has been making a dish, foie, for

twenty-six years. And every week it is different. Sometimes he goes a long way forward,

sometimes he goes backwards in search of concepts that he has not fully developed. It is not a

cuisine of revolution for the sake of revolution, but of loving evolution with a dish, with a

concept... It is not difficult to evolve, but it is difficult to innovate. We also document the new

dishes with the presentations of the moment and it is curious to see how the presentation

changes at the same time as the chef's paintings change.

Do they make a lot of mistakes?

Ummm , yes, we throw a lot of things away. It is also true that Ciriaco almost always sees the

final result with his imagination before the equipment and it is fun, because if the product is

expensive he warns us from the start to think it through, if it is affordable he lets us make

mistakes, although then we have to clean it all up.

There are restaurants that have a workshop, you are a workshop without a restaurant, is that a

contradiction in terms?

We are not a restaurant, that is part of our philosophy, we don't want to depend on turnover

to survive, nor do we want the day-to-day hustle and bustle of a catering establishment to

prevent us from spending a day to come up with an idea. The idea is to have a studio space

and from time to time, preferably on Fridays or Saturdays, to see live and direct if what we do

is to our liking. The members of the brotherhood of the mester de vinateria are good eaters

and extraordinary friends. When they eat, we know if we have made the right choice. We also

advise restaurants and wineries. It is our way of growing and becoming better professionals,

we owe it to our customers, both in the wine shop and in the restaurants.

What would you say the workshop is like?

The workshop is a space for sharing, a space in search of harmony and balance. A space that

projects itself forward lightly and very respectful of everything that surpasses us.

Where do you shop? Now the world is small, everything is very close. Even so, the most

important thing is the organic vegetable garden that supplies us with almost everything and

which is run by our father. The markets close to the workshop are fundamental to avoid

contamination, the new ecological markets that are organised in Zaragoza, long or short trips,

and people who call us to offer us curious things. If something is strange, some trader will

think it is ideal for us, it will end up on our worktop.

Is there any influence in your kitchen?

Thousands! Ciriaco is a fan of Adriá. In the workshop we have all the books published by El

Bullí, the TV programmes... Total fan. He's almost a Bullí freak, that's all I can say. Also, Arzak,

Subijana, Santamaría, Roca, Ruscalleda, Arola, Aduriz and the master Luis Iciar... In the library

we have hundreds of volumes on cooking, art... so that when we can't think of anything, we

can open a book and from there the sky is the limit. It can be an illustration, a painting, a

building, a dish... whatever. Sometimes we have prepared lists of products but it's not our

thing, we need more alcohol to light the fuse.

Can you explain to me... I don't understand this definition of that food of feelings!

You see, Ciriaco develops the dishes from ideas, visions, feelings, memories... A fish eaten in

the Mecong delta led us to our version of elephant fish. Another fish eaten at dawn in a

pinnace on the Niger River led us to our grilled fish, a green mango picked in the Dogon

country led us to our grilled mango with chicken confit. A green pineapple picked by our father

led to our pine nut caviar. A salmon sashimi in Kyoto led to our fake salmon sashimi with

smoked air. A yak penis soup led us to our criadillas with truffled eggs.... How to pin those

inasibles on a plate? That's the aim.

What do you think of Asian cuisine?

We love it. Ciriaco has travelled all over Asia several times and he is an admirer of Thailand,

Vietnam, China, Macao, Hong Kong, Japan... In our developments there is always something

that reminds us of the Orient, even if it is only the aesthetics.

How do you define the food you make?

Ciriaco has already commented that he would like to feel this cuisine as the cuisine of feelings,

of harmony, of balance, of sharing.

Do you make a technological cuisine? If it is a workshop, that would be the right thing to do?

No, we are not interested in technology for the sake of it. We are looking for balance, if a

technique is necessary and we have access to it, that's fine, but it's not the objective in itself.

It's just something else that helps us to express the feeling of the dish, its story.

What trajectory can chef Ciriaco showcase?

Well, he doesn't really exhibit any. Childhood and adolescence watching his father cook in the

humble corner, the first paired tasting room, the hojarasca, the humble, and always the Yáñez

wine shop of course... Ciriaco is not a chef, he is simply someone curious, with a good palate, a

good taste memory and who loves to learn, to experiment. He is not someone who can pull

out his CV and impress, because that CV is limited to being a shopkeeper. He is simply a

creative person who applies his working method to the kitchen. When he was young, he was a

total Bullinian, and he still is in the way he approaches the concept. Then, with oriental

influences, he returned to traditional cooking and now he simply wants to tell stories, to

express feelings. Ciriaco doesn't like to be called a chef, he believes that a chef is a leader who

generates a positive vibe in the kitchen that makes the dishes come out full of magic. We look

for feeling, welcoming and sharing. Student suits Ciriaco more than chef. He is more of a

student than a teacher.

How are the dishes presented?

In many different ways, some are presented as authentic painted pictures, others are served in

cocktail glasses or crystal glasses. Some are presented on trays for diners to serve themselves,

others are skewered on skewers, soup spoons... It's all very eclectic. The idea is not to be

imprisoned by a specific way of doing things. The truffled potatoes come out on a platter, they

look beautiful... the cheeks on a plate with the sweet potato purée and the sauce painted

around them. The salmorejo three textures in a cocktail glass, the ribs confit on a simple tray

to eat with your hands, the truffle ravioli in a soup spoon, as well as the false caviars, the steak

is served on a plate with potato charcoal... Each story has a different rhythm and a different

form. Poetry is not the same as essays or novels. Here it is the same.

Who serves?

Ciriaco himself prepares the dishes and brings them to the workshop table. Bear in mind that

he's usually with only a few people so he can tell the story. The idea is that there is no

distance, within courtesy of course.

How do you think?

You'll see, we've already talked about it many times, but of the methods of creation:

association, adaptation, deconstruction, Ciriaco and all of us are left with inspiration. It is

perhaps the most elusive but also the most beautiful because the starting point can be any

magical moment, any feeling. Ciriaco has dishes like our version of fish and chips, which is a lot

of fun, that's adaptation. Dishes like the Provençal ribs with truffled potatoes that are from

association, minimalism like the truffle with balsamic vinegar... but it is in the inspiration

where the feelings come out, the sole with Iberian jowl, the foie with minitatin... Inspiration is

our deepest source, imagining a result and jumping to achieve it.

What do you intend to do in the workshop?

It's simple, to share and enjoy with friends the food and what it suggests to us, the stories that

have created it, the feelings it provokes, the feelings it awakens.

What is your kitchen physically like?

Carlos Sancho, our great friend and interior designer with a special knowledge of the

philosophy and aesthetics that Ciriaco defends, not in vain he is one of the art collectors who

treasures more pieces of Ciriaco, made a first drawing, Ciriaco made him a gin and tonic, he

made another one for himself and when dawn came they had drawn an immaculate kitchen.

The best support was chosen: the new compac marble surface, the induction cooker from

Kitchenaid, their new ovens, the steam column, the cold equipment and the design of franke's

wells... Then Ciriaco told us that he wanted to use cast aluminium as a material and we went

to see BRA products... so it was a very natural thing. We were looking for the best, what best

suited the philosophy that Ciriaco wanted to express. Everything was done in six hours, but of

course, with the combined experience of both of us and hundreds of kitchens seen, used, felt.

After seeing the finished workshop and using the design Ciriaco tells us many times how happy

he is with the marble worktop so beautiful that it looks like a painting, with the kitchenaid

induction hob that allows us to adjust the temperature with total precision, with the cast

aluminium... Sometimes you manage to capture a lifetime of observation in an instant. Our

kitchen is born in an instant with the experience of twenty years. With the feeling of a lifetime

of experiences and the complicity between Carlos and Ciriaco.

The workshop team?

Ciriaco is in the workshop and the rest of us come and go. We get together to eat, to share

new creations. We get together when we have ideas to tell or crazy things to try to capture.

Ciriaco, Carlos, Beatriz, Javier with his contributions, María, Antonio with his timely comments,

don José who brings us all the vegetables from the garden and his stories of kitchens and

friends... All the people from kitcheaind who always bring new technologies for us to

experiment with, the bra team with the latest pieces they have created... A team that is a

family, with the desire to share with friends.

How do you prepare the desserts?

We almost always have an ante-dessert and three desserts. We love the sweet world and we

always approach dessert as a complex dish with different textures and temperatures. For

example, in coconut rice pudding and cinnamon orange crisp we have: coconut rice pudding,

coconut milk + pineapple + yoghurt, coconut ice cream, orange crisp with hot cinnamon

caramel, served in a cocktail glass, and we spray coconut flavouring on top. We also like the

pastries, such as the mango and olive muffins from Calanda.

the workshop and the Yáñez wine shop

We are dedicated to bringing imaginations from the world of ideas to the real world.

Year 1920 Great-grandfather Ciriaco starts his first grape harvest.

Year 1953 VINATERÍA YÁÑEZ is born in Madre Sacramento 16, Zaragoza, selling wine in bulk.

Year 1976 Grandfather José opens the old restaurant HUMILDE RINCÓN in Madre Sacramento

16. The link with gastronomy, food and wine pairings, haute cuisine, from then to nowadays.

1984 Ciriaco joins the company. The wine shop begins to stock the best wines in the world. EL

TALLER YÁÑEZ is born to create its own wines under the guidance of our still young Ciriaco

Yáñez. Today, the Workshop has led 86 wine projects around the world, 36 of which have been

consolidated. Always with the aim of learning and enjoying and making enjoyable wines. We

make wines as we like them to be: character, enthusiasm, terroir, personality. For the labels

we use Ciriaco's paintings that we think express the personality of the wines.

1985 Our Ciriaco publishes his first book "Mis platos, flores, vinos y música escogidos" (My

selected dishes, flowers, wines and music). To date, he has published 33 books on food and

wine, travels, novels and poetry,

The MARIDADAS YÁÑEZ TASTING ROOM was founded in 1986 in madre sacramento 16 with

the idea of disseminating and publicising the ways and means of wine tasting and its

relationship with gastronomy. Courses, Workshops...

1987 and following years La Vinatería Yáñez gives away 10,000 free tastings to spread the

culture of wine. These were very interesting years in which the winery made a great effort to

make wine, culture, gastronomy and the illusions of the Workshop and the Yáñez Winery

known. 10,000 free tastings were given, shared and enjoyed with 10,000 Zaragozans Year 1987

the brotherhood of the Mester de Vinatería was born, an initiative in which wine and food

lovers met under the roof of the Yáñez workshop to enjoy, get to know, taste, taste, learn to

cook, learn to taste and in short share a space, an idea, a philosophy, a desire to live.

1988 saw the birth of the Yáñez organic vegetable garden to supply the restaurant, the tasting

room and the family with seasonal produce.

1989 saw the birth of our first virtual wine shop. We spent a lot of money at that time and it

never worked, among other things because the internet was very slow and it was very difficult,

we didn't know how to position it and it was a real disaster, but we were at the forefront of

innovation, our first virtual shop.

In 1990 our magazine El lagar y la almazara is born. Our collaboration with television begins,

the programme En la cocina con Ciriaco is born, the programme El rincón del vino is born.

Collaboration with the radio station SER, Hola Zaragoza, is born. Ciriaco publishes some articles

in the Heraldo de Aragón, we meet some very interesting people who enrich us deeply, we

collaborate and we see other points of view about wine and communication. It was fun.

1991 the Tasting Room moves to Madre Sacramento 18. A beautiful place with a basement

that will give us a lot of play in the future and with the kitchen in sight, a space without

distances in which to share gastronomy and wines, in which to share friendship and in which to

enjoy everything that we are creating at that moment, helping to outline the enogastronomic

culture of our street, of our city.

1992 In the old tasting room at 18 Madre Sacramento Street there was a cellar, where the

Yáñez wine bank was born, some holes created to deposit wines that were used up in the

tastings or in the Humble Restaurant.

1996 The gastronomic consultancy is born. The idea is to try to learn at the same time as we

collaborate with different establishments to find out how and in what way gastronomic

concepts evolve, both for us and for our collaborators. A gastronomic consultancy based on

feedback, what we contribute and what they contribute to us. In gastronomic consultancy we

only collaborate with projects with which we feel identified, with which we can communicate

and communicate and with which we share values and objectives.

1988 The embryo of the reference library was born. And more than 3,000 volumes accompany

and illustrate our work.

1999 The Yáñez workshop reached maturity. The projects have been creating great wines and

we decide that from the year 2000, in the new millennium, we will decide that our shelves in

the wine shop will only contain products that we imagine and make on our own, with

colleagues, with partners, wines that we feel identified with. Wines, distillates, beers,

gastronomy and art. This is our objective for the future millennium

Year 2000 Our Ciriaco surprises us, he decides to make a research trip around the world. There

will be 48 countries, at different times, over the next 2 years. Both the world of wine and the

world of gastronomy of Taller Yáñez, the world of experiences, empathy and enjoyment will be

enriched forever.

In 2001 our grandfather José retires and in his honour, in the same space of the old humble

corner, the Humble Gastronomic Workshop is born to investigate about enogastronomy.

During these years we will research on bread, on his old dishes and we will redefine them and

put them in jars so that people can take them away, so that customers can enjoy them, so that

his friends who ate his dishes at the Humble's table can take them home and eat them at

home. At the moment there are 30 pâtés, almost 60 different dishes and almost 100 breads of

different traditions. The breads are eaten at the tastings, the best being the roasted truffle

bread.

Year 2002 The first solo exhibition of our Ciriaco. Large formats, recycled materials are the

supports of the painting collected in the street until today, from a ceramic of 6x6 centimetres

to a mural of 16 metres by 3 metres high built with the boards of the old wine shop in Madre

Sacramento 16. We link the old and the new.

In 2003 the cheese workshop was born to recover the tradition of our great-grandfather Felipe

of making cheese. We make cheeses and mature them: We consume them at tastings

In 2004 the Taller Yáñez Destilados Nobles was born with the idea of understanding the world

of distillates. Today we have six hundred and ninety-three distillates full of soul and reflection.

In 2005 the Experimentation Workshop was born just around the corner, at Doctor Horno 18.

A space with the kitchen integrated into the room, with no distances, no escape. 40 m2 full of

technology from the main houses that collaborate with the Workshop, a Workshop of

experimentation designed by the Zaragozan company Office Hogar. Undoubtedly, a point and

followed in the trajectory of experimentation of our Workshop. The best electrical appliances,

the best techniques in a beautiful space full of heart.

In 2010 Taller Yáñez cerveza Única was born with the idea of getting to know the world of

beer. Today we have 160 different small batch beers, from barrel-aged beers to beers brewed

with all possible types of cereals and their combinations. We brew in small 30-litre barrels,

always with new recipes, an unfathomable world.

In 2012 Yáñez Almacenista is born to channel the elaborations in which we collaborate as

ideologists, and which we carry out in collaboration with other companies.

Year 2015 EL TALLER Y LA VINATERÍA moves to madre sacramento 11 with the idea of having a

space where to show our imaginations, illusions, ideas. A space designed by our main artist,

our not so young Ciriaco Yáñez. Today we continue searching and fighting for creative

freedom, we try to unite wine, gastronomy, spirits and beers. We unite them in our tastings, at

our table. And we keep thinking about going out of our comfort zone, investigating, doing new

things and offering them to you here.

In 2016 Almacenista is born, a project to make design wines in different areas that we cannot

reach physically but we can reach philosophically. We order the wines and we identify them as

Almacenista, wines a bit different, with our own personality, ciriaquiles wines.

Year 2017 The gastronomic workshop continues its research. Now on vinegar, salt, chocolate,

confectionery, etc.

Year 2018 we open a new Yáñez Amazon Store. We celebrate our sixty-fifth anniversary at

Madre Sacramento 11, in Zaragoza, Spain. And a new stage begins in which we unite tradition,

work, effort; we look to the future in the confidence of being, serving, imagining, doing. We

open our new shop in collaboration with Amazon and the desire to serve, to tell our little

story, to imagine and dream. Yáñez in Madre Sacramento11, Zaragoza, Spain. Yáñez from

imagination to the real world. We open with the desire to improve every day.

Year 2019 The Yáñez wine workshop updates the concept of old wines and offers them in bulk,

as always.

Year 2020 The Yáñez workshop without alcohol. For people who can't or don't want to drink

alcohol the Taller Yáñez without alcohol... So we have been researching and preparing lots of

things. Wines, beers, distillates. The same quality with the same enthusiasm but no alcohol.

Year 2020 The Yáñez workshop soft drinks. One of the fun things we do is to imagine things

and harmonise them with what we are already doing. For vermouth we were thinking of a

siphon and for gins we were thinking of tonics, for vodkas we were thinking of something

different, a lime soda and for rums a different cola. For brandies, brandies or cocktails many

things. El Taller Yáñez soft drinks, different to combine with our Taller Yáñez.

Year 2020 El Taller Yáñez cider. A natural evolution of brewing, ciders have been in our sights

for a long time, and now we finally have 7 new ciders, made from organic apples picked by

ourselves and fermented in our brewery. Ice cider, sour cider, sweet cider and sparkling cider.

Year 2020 Explosion of the Yáñez wine workshop projects. France, Italy, Germany, Portugal,

Chile and Spain, lots of Spain.

Year 2021 a year dedicated to the digitalisation of our workshop. Bibliographic collection,

activities, history...