One of the southernmost wineries in Europe, Cortijo los Aguilares sits in the hills of southern Spain. A classic Andalusian farmhouse with numerous archaeological remains from Roman and Moorish times imbues the site with a long regional history. After successfully recovering area vineyards that were dormant for almost 100 years after phylloxera arrived, the estate now focuses on achieving the most singular expression their terroir.
SINCE 2014
KEY FACTS CLIMATE: Mediterranean mountain:
concentrated rainfall between November and April, including intense rains known as the cold drop phenomenon; average temperature of 63°F (17°C)
VINE: 96 acres (39 ha) across five plots KEY VARIETALS: Petit Verdot, Pinot
ELEVATION: 2,950 feet (900 m)
Noir, Tempranillo, Garnacha and Graciano
SOILS: Calcareous clay, with some limestone,
ECO: Certified organic
sand and quartz
INNOVATE: Successfully cultivating
CLASS: DO Sierras de Málaga
Pinot Noir in such a southern latitude
HISTORY The area of Ronda has been linked to vine cultivation for centuries. In fact, it is what the region was known for until the arrival of phylloxera at the end of the 19th century. Grape-growing resumed 100 years later when some intrepid entrepreneurs decided to bring back the tradition and replant vines in the area. Among them was the Itarte family, following in the footsteps of Alfonso de Hohenlohe, whose vineyards they have cultivated since 2014.
SUSTAINABLE VALUES Cortijo los Aguilares is certified organic and carefully stewards the 2,000-acre (809 ha) estate that borders the Sierra de las Nieves National Park. Many additional crops and livestock are raised on the estate, ensuring biodiversity. Additionally, they minimize their ecological impact by using hybrid vehicles on the estate, renovating buildings to increase energy efficiency, and preparing a future project to generate solar energy at the winery.
THE FAMILY Cortijo los Aguilares was founded by J.A. Itarte in the 1990s. For 20 years, the estate has employed local families to work in the vineyards and cellar. The emphasis on family helps maintain continuity and commitment to the estate, and helps fulfill the mission to involve the whole community in reviving the winemaking tradition in the area. Technical Director Bibi García studied chemistry with the idea of becoming a perfumer. She fell in love with wine also, and earned a master’s degree in viticulture and enology. After work experience in Priorat and Chile, Bibi joined the winery in 2007 overseeing both viticulture and winemaking.
Winemaker: Bibi García
Winery founder Jose Antonio Itarte was a lover of Burgundy wines, and decided to grow Pinot Noir in spite of being located much further south than recommended for the variety. Between the high altitude and efforts of the vineyard team, the Pinot Noir is able to thrive and provide a very unique expression of their terroir.
TERROIR The Serranía de Ronda is a meseta at 2,300 to 3,280 feet (700 to 1,000 m) of altitude between the two mountain ranges of de las Nieves and Grazalema. The microclimate is influenced by the altitude and its proximity to the Mediterranean and Atlantic. Abundant rainfall between November and April mitigates the dry summers, while wide diurnal temperature shifts help a steady ripening process. Soils are varied among the four parcels, but clay, calcareous clay and limestone predominate. Different orientations of the parcels also play a role in ripening times. Each parcel is matched with the varieties that best grow there.
VITICULTURE & WINEMAKING FOUR PARCELS Grape varieties are matched to the conditions of the estate’s four parcels. In El Olivar, late-maturing Cabernet Sauvignon and Petit Verdot are paired in clay and limestone soils. On a steep slope at 2,950 feet (900 m) is the El Encinar parcel; a 500-year-old old Holm oak (encina) stands watch over Tempranillo and Pinot Noir planted in a northwest orientation on clay and limestone soils. Pelele is a parcel with very diverse soils of sand, clay and limestone; goblet-trained Garnacha, Petit Verdot and Graciano vines are planted in a low density so they struggle less for water resources. El Calero is named for the high limestone content of its soil, and is planted with Petit Verdot, Syrah and Merlot. VINIFICATION Depending on the grape and expression desired, the decision is made to completely or partially destem bunches. They are fed by gravity into stainless steel or concrete tanks with an emphasis on extracting the aromatics of the fruit. Parcels are vinified separately to capture the personality each varietal. AGING Aging takes place nearly exclusively in French oak barrels that are used for four or five years, imparting both tannic structure and depth. A concrete egg was added in 2013, and since 2015, the winery has used clay amphora to age wines.
How is the terroir reflected in the wines of Cortijo los Aguilares? The vineyard is around 2,950 feet (900 m) above sea level. The ripe and aromatic fruit is balanced by balsamic notes derived from the altitude and freshness from the cool nights. Often the nose is ripe and opulent, while the palate is fresh and more vertical.
Singularities of the Winery Cortijo de los Aguilares is one the southernmost wineries in Europe, and uses all the advantages of their terroir to produce fresh, lively wines. They have recovered the viticultural tradition of the area after almost 100 years of inactivity after phylloxera arrived.
Why is Cortijo los Aguilares a Grandes Pagos de España winery?
The minerality in all the wines produced is also part of their character, and could be a result of the soil complexity, as well as the Mediterranean and Atlantic influences. Aromatic plants that surround the vineyards are also reflected in the aromas of the wine.
Cortijo de los Aguilares was proud to join GPE in 2015, after many years of working to create wines that reflect the rich terroir of their estate. Most of all, they value the interchange of ideas at GPE winemaker meetings, and the opportunity to show their wines along with those of other members.
CORTIJO DE LOS AGUILARES PORTFOLIO: Tadeo, Tadeo Tinaja, Pago el Espino y Pinot Noir
Tadeo DO Sierras de Málaga
Varieties 100% Petit Verdot
Vinification Grapes are destemmed, fermented. Malolactic in oak and concrete vats. 14 months in 225 and 300 L French oak barrels
Good to Know All grapes from pago El Calero
Pinot Noir CLA DO Sierras de Málaga
Varieties 100% Pinot Noir
Vinification Partially de-stemmed, fermented. Malolactic and aging in oak and ovoid concrete tanks
LEARN MORE CORTIJO LOS AGUILARES Ctra. Ronda a Campillos, pk 35 29400 Puente de la Ventilla Ronda
Good to Know
CORTIJOLOSAGUILARES.COM @CORTIJOLOSAGUILARES
Grapes picked at two different dates in order to get a balanced maturity
Contact: Bibi García bodega@cortijolosaguilares.com
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