The Finca

Finca Buenvino is the name of the lovely piece of land in the heart of the Sierra de Aracena y Picos de Aroche nature reserve where we have lived for almost 40 years, 100 acres of forested valley. The Buenvino stream (which gives its name to the house and land) runs through the valley;  in summer drying to a trickle, but in winter it can become a fierce torrent carving its way through stone gulleys before heading north alongside fruit orchards, and olive groves, out into the dehesa where the waters join those of the Aracena reservoir.

The house sits on a hilltop, commanding views over rolling blue hills towards Extremadura. It seems to float above the trees, chiefly sweet Spanish chestnuts which we harvest in November, and cork oaks which provide acorns for our Iberian pigs, and a harvest of cork every 9 years.  We also have fruit orchards, olive groves and, weather permitting, we grow most of our own organic vegetables.  We keep hens, run a few sheep on the land.

From our Iberian pigs from we make our own home cured jamón ibérico de bellota, as well as salchichón and chorízo.  

“What marvellous good fortune to find myself at Buenvino!”

The estate lies in the heart of the Sierra de Aracena National Park  near Seville in Andalucia, Spain. This is a richly endowed landscape and one of the least known and most beautiful parts of Andalusia. The walking is outstanding and the air is pure.

In spring the sounds are of birdsong and running water with spectacular wildflowers in April, May and June. Our beautiful saltwater pool is perfect for those hot summer days, and also in our later Indian summer.

In late October and early November the trees change colour and the chestnuts ripen. Wild mushrooms spring up in the forest. We start harvesting them and the chestnuts and quinces to use in our autumn recipes. Once again it’s perfect for walking. Return to a hot bath and a glass of wine or Oloroso sherry with roasted chestnuts in front of the log fire.

Our Family

Sam and Jeannie Chesterton, who have run Finca Buenvino since the early 1980s, know the area and can offer advice for excursions and help you with plans for your stay: where to go, what to do, what to see and what to eat!

While Charlie looks after the kitchen and Jago the farm; together with their parents they welcome guests from all over the world. They grew up here and have an intimate knowledge of local life and customs. Charlie is an excellent cook, and Jago knows everything about Iberian pigs, which we have on the land along with a few merino sheep. He is also our forester, and has a keen local knowledge of walking trails and things to do in the vicinity. 

Finca Buenvino is a home; it’s not an hotel. 

For 39 years the family has welcomed guests from all over the world; cookery students, walkers, or groups of friends wanting to celebrate a special occasion.