An historic wine estate, Abadía Retuerta is located in Sardon del Duero on the site of the 12th century Abbey of Santa María de Retuerta, fully restored and converted into an exclusive five-star hotel and wellness retreat, complete with a one-star Michelin restaurant. The property comprises 1,717 acres (695 ha), of which 475 acres (192 ha) are planted on the left bank of the Duero River. With 900 years of winemaking history at this storied place, Abadía Retuerta has recently been awarded its own Denomination of Origin, consolidating its prestige.
Santa María de Retuerta was an ancient working estate at its inception in 1146, where monks continued the traditions of vine-growing and winemaking. Sold directly by the monks, 17th century documents show Abadia Retuerta was the dominant wine in Valladolid, the market of major importance in the region. The vineyards were largely uprooted under private ownership in the 1970’s. Bought by the Sandoz corporation in 1988, they recognized Abadia Retuerta’s unique viticultural potential and collaborated with French winemaker Pascal Delbeck to restore the estate, its vineyard and original landscape. Delbeck designed the current winery, which was built in 1996. Ángel Anocíbar, current director of viticulture and oenology, joined the team that same year.
Good to Know
: Abadía Retuerta’s Corporate Social Responsibility practices include generating employment, boosting the local economy and promoting sustainable tourism. An annual CSR Report is published under the criteria established by the Global Reporting Initiative (GRI).
Winemaker Pascal Delbeck (Château Belair, Ausone) have collaborated since 1996 to identify 54 distinct parcels, classified by soil composition, variety and exposure.
Affectionately known as "Professor Bacterio” for his obsession with quality and microbiological control of wines, Ángel is responsible for both the vineyard and cellar. This allows for methodical work and steady progress each year in understanding their terroir and howitisexpressedintheirwines.
TERROIR
The Duero valley is a defining feature of the Abadía Retuerta terroir, with poor, sandy soils at the lower part of the estate and white clay and limestone deposits on the hillsides. Extreme winters and summer temperatures with limited rainfall are offset by high elevation and cooling influences from the meseta, making it one of the terroirs that are best prepared to confront climatechange.Intensivestudieshaveclassified 54 parcels based on the composition of soils, exposures, and suitability to different varieties. Pago Valdebellón (Cabernet Sauvignon), Pago Negralada (Tempranillo), Pago Garduña (Syrah) and PV (Petit Verdot) are four parcel that show particular terroir character and are bottled as single-vineyardwines.
VITICULTURE & WINEMAKING
EXPERIMENTATION AND INNOVATION In the 90s, Abadía Retuerta began to study and recognize the effects of climate change. Varieties that could fare well and be blended with their flagship Tempranillo — like Touriga Nacional, Garnacha and others — were planted. The longer cycle of these varietals preserve acidity, and have are better adapted to hot and dry environments. They also found an ancestral, pre-phylloxeric variety of Tempranillo surviving in their pine forests. These vines had managed to overcome frosts, fogs, droughts, diseases and are thus adapted specifically to Abadía Retuerta. These vines are currently being recovered and developed and will be called Tempranillo Abadía Retuerta.
MICRO-VITICULTURE AND MICRO-VINIFICATION
All 54 parcels are independently cultivated, hand-harvested and selected at sorting tables, and vinified separately to preserve terroir identity. Native yeast is used for alcoholic fermentation and natural bacteria for malolactic. Abadía Retuerta practices minimal intervention and adapt all winemaking practices to respond to the nuance of each vintage.
GRAVITY FLOW WINEMAKING The estate’s patented vinification method uses of gravity to achieve a more natural, delicate handling of the grapes, careful to maintain the character of each variety. This follows Abadía Retuerta’s the general winemaking philosophy, which is driven by the desire to harvest at the right moment to maintain a natural acidity that brings freshness, balance, and fineness of tannins.
Therearemorethan25red and white grape varieties plantedinAbadíaRetuerta’s experimental plots. They willbestudiedovertimeto see how they adapt to the terroir and changing climateconditions.
How is the terroir reflected in the wines of Abadía Retuerta?
Soils are extremely varied, allowing Abadía Retuerta to maintain homogeneity and consistency each vintage. The wines show menthol-like balsamic aromas from the surrounding scrubland, rockrose, aromatic herbs and pines. The dry continental climate supports mature fruit that yields complex wines with intense colorandconcentration.
Pascal Delbeck and Ángel Anocíbar carried out an extensive study of climate and soils, revealing a great diversity of microclimates and soils within the estate that they divided into 54 plots, with the terroir of the four most singular plots (Negralada, Garduña, Valdebellón,andPetitVerdot)
Singularities of the winery showing the perfect balance of soil, microclimate andvariety.
Abadia Retuerta is one of the oldest wineries in Europe. Today, the 12th century abbey is a also designated National Patrimony site, and home to a five-star hotel, Le Domaine, with luxury spa and one-starMichelinrestaurant.
Why is Abadía Retuerta a Grandes Pagos de España winery?
GPE provides support to Abadía Retuerta in the
ABADÍA RETUERTA
PORTFOLIO: Abadia Retuerta Selección Especial; Pago Negralada; Pago Garduña; Pago Valdebellón; Petit Verdot; Blanco LeDomaine; Cuvée Palomar
77% Tempranillo, 12% Cabernet Sauvignon, 9% Syrah, Merlot, Petit
Didier Belondrade wanted to create a French-style “vin de château” where the wines would authentically express their terroir of origin. His discovery of the untapped aging potential of Verdejo led him to Rueda. In 1994, Belondrade’s dream came true when his winery launched in Nava Del Rey. Two years later, the first vintage of BELONDRADE Y LURTON was released and its success echoed around the globe as the winery debuted in the Japanese and American markets. Today, Belondrade has expanded its selection of wines while maintaining its commitment to the Castilian Meseta and its terroir.
The production of Belondrade wines began in a rented facility in Nava del Rey in 1994. Now, they are produced in the winery’s own facility located in the town of La Seca, on top of the Castilian plateau and just a few kilometers from the Duero River in Tordesillas. The winery was designed by Vincent Defos du Rau and is reminiscent of the Castilian Meseta, which seamlessly blends into its surrounding environment.
In 2012, 12 years after the opening of the winery in La Seca, Belondrade inaugurated the barrel cellar. They will debut a new building in 2023 inspired by Mies van der Rohe’s Farnsworth House (Illinois, USA) which will house the offices and the reception center.
THE FAMILY
Belondrade is a family winery with 16 team members. Though founder Didier Belondrade is active in leadership, son Jean oversees daily operations. Jean has been around the winery since he was a child, and wanted to continue in the family business. He studied the famous DUAD in Bordeaux and holds an MBA. Experiences in France, Chile and Germany added depth to his understandingofterroirandpassionforthewineworld.
Early on, Didier chose Winemaker Marta Baquerizo to be an accomplice in realizing his unorthodox vision of Verdejo. She studied enology in Bordeaux and interned at Pétrus. Marta was one of only three women winemakers in Rueda at the time, and since has mentored many young winemakers in her more than 20yearsatBelondrade.
In 2015, the Belondrade Arte y Vino Foundation was created as a way to highlight and promote all forms of artistic interpretation and make them accessible to society. Didier Belondrade believes that a discussion of interpretation is the bridge between the worlds of art and wine.
SUSTAINABLE VALUES
As a fierce advocate of sustainable practices from the start, BELONDRADE has maintained a commitment to the Castilian Meseta and local biodiversity. In 2007, the estate produced its first wine using indigenous yeasts and 100% spontaneous fermentation, and obtained organic certification in 2010. In 2016, Belondrade’s obsession with diversity and character led to the acquisition of two more plots of old vines – La Alameda and La Cruz. Their latest projects include experimenting with different cover crops to encouragesoilregeneration.
TERROIR
The soils on the plateau date from the Cenozoic (or Tertiary) Era, forming around 60 million years ago and are characterized by their low content of organicmatter.Theyareprimarilymadeofalayerofpebblesaround10to 60 centimeters (4 to 24 inches) thick, a layer of clay subsoil and a deep layer of limestone. In each of the 23 plots, there is a mix of pebbles, sand, clay and limestone, which in varying percentages lends each wine unique styleandpersonality.Plotsarealsodifferentiatedbytherelativeageofthe vines,theorientation,plantingdensityanddistinctpruning.
The climate is continental with little rainfall, characterized by long, cold winters and short, hot summers. Great thermal amplitude between day and night allows for phenolic maturity and high acidity, lending complexitytothefruit.
La Seca
VITICULTURE & WINEMAKING
VITICULTURE Plowing encourages soil aeration (oxygen supply to support proper development of microorganisms and the root system) and eliminates weeds, limiting the damage from spring frosts and improving the capture and use of rainfall.Experiments with different cover crops are used to study their impact on soil regeneration. A relatively long, late pruning inhibits the growth of the buds and prevents possible damage from late frost and hail. Summer pruning is usually done to choose the formation of future bunches and foster aeration. Green harvesting ensures even ripening and closer yield management.
VINIFICATION All 23 parcels are vinified separately using spontaneous fermentation with native yeasts. Wines are aged on lees in tanks or barrels of different characteristics and volumes, including trials with concrete. Lees aging adds volume on the palate, and the slow micro oxygenation from aging with lees in barrels leads to pastry and brioche notes on the nose.
THE ART OF ASSEMBLAGE BELONDRADE’s philosophy is that the best expression of terroir is achieved by blending. Each parcel helps produce finesse, structure, length and elegance, and BELONDRADE uses this range to produce their own singular cuvées. The tasting process begins in February which defines each new vintage of Quinta Apolonia. Didier and Jean Belondrade, together with Marta Baquerizo, then choose the final assemblage of Belondrade y Lurton in June to represent the diversity of terroir and the conditions of each vintage. Quinta Apolonia is blended as an interpretation of the Verdejo variety, using both stainless steel and barrel-fermented wines.
Two of BELONDRADE’s annual releases–QuintaApoloniaand QuintaClarisa–arenamedafter DidierBelondrade’sdaughters.
How is the terroir reflected in the wines of BELONDRADE?
BELONDRADE’s wines explore the elegance and aging potential of Verdejo. Plots with a higher proportion of clay (such as La Bodega and Cantarranas) provide more structure, while those with sandier soil (such as Camino Ventosa) offer finesse and freshness. A pronounced salinity is attributed to the limestone veins that cross some plots such as Cañada and Tomillar Grande. The presence of river stones contribute to the development of phenolic maturity while preserving highacidities.
The wines show notes of fennel, hay, honeysuckle and citrus fruits on the nose, as well as structure, acidityandbitternessonthepalate.
Singularities of the winery
BELONDRADE was a pioneer in exploring the aging potential of Verdejo. The wines helped shape the world’sunderstandingofthevarietyanditspotential toexpresstheterroirofLaSecainRueda.
Why is BELONDRADE a Grandes Pagos de España winery?
BELONDRADE joined GPE in 2012 to defend and promote a concept which has always been a part of the estate’s identity: terroir. The association is a platform to gather the voices of some of Spain’s most recognized and respected producers in order to promote Spanish wines’ uniqueness and identity aroundtheworld.
BELONDRADE PORTFOLIO:
Belondrade y Lurton, Belondrade Quinta Apolonia
BELONDRADE Y LURTON DO Rueda
Varieties
Varies by vintage: 95% Verdejo, 5% other varieties
Vinification
9 months French oak on lees, 5+ months bottle aging
Good to Know
Grapes are sorted up to three times (hand harvested, sorting machine and sorting table) ensuring that the best will be used
BELONDRADE
QUINTA APOLONIA
VdT Castilla y León
Varieties
Varies by vintage: 95% Verdejo, 5% other varieties
Vinification ⅓ barrel-fermented, ⅔ fermented in stainless steel and concrete tanks
Good to Know
Grapes from same vineyards as Belondrade y Lurton
LEARN MORE
Paraje de los Levantes
Quinta San Diego 47491 La Seca Valladolid
Founded in 1998, Bodega Numanthia is located in Valdefinjas, Castilla y León, in the Northwest of Spain. It was one of the first estates to realize the potential of the Toro region, an outstanding terroir known for its beautiful expression of the timeless Tinta de Toro variety. The vineyard is composed of 370 acres (150 hectares) of vines in the communes of Toro, Morales de Toro, Valdefinjas, Venialbo, El Pego and Argujillo. Bodega Numanthia is dedicated to making wines that honestly reflect the diversity of their vineyards.
Bodega Numanthia is a living tribute to the fearless warriors of Numancia, whose inhabitants heroically resisted the Roman army for 20 years in 134 B.C., preferring to sacrifice their lives rather than surrender.
This resilient spirit extends to the region’s long-standing traditions in winemaking and viticulture. The vineyards were planted by enterprising families centuries ago during the Roman era. The vines have survived the phylloxera plague during the late 19th century and the region’s naturally extreme climate conditions. During the Middle Ages, Toro wines were also the first to travel to the Americas on Christopher Columbus’ voyage in 1492.
agricultural engineer degree as well as a master's degree in viticulture and enology.
Vineyard Manager Alejandro Vicente is a native of Toro and worked on his family farm before studying agriculture engineering and enology. Finally, Winemaking and Sustainability Assistant Marine Roussel grew up near Montpellier, France, in the heart of Pic Saint-Loup. She worked in several wine regions, including Pommard, Bordeaux, Napa Valley, and Mendoza.
SUSTAINABLE VALUES
Numanthia’s mission is to preserve the natural and centenarian cultural patrimony the of Toro region. All old vineyards are managed organically. So far, they have certified 287 acres (116 ha) and are planning to reach 100%
TERROIR
Bodega Numanthia benefits from the widely varied climate of DO Toro.Theregionhaseightdifferentterroirtypes,andisknownforits semi-arid climate with harsh winters and hot summers. With the Duero River running through the north of the area, the vineyards experience periods of fog that help cool the grapes during the brutally hot summers. Wide diurnal temperature shifts also allow thegrapestomaintaintheiracidityandbalance.
Thegravelandsandsoilscontainlittleorganicmatter.This,coupled with a climate prone to long periods of drought with little rainfall, provides a stressful environment for vines. This is key to the highly complex, concentrated and full-bodied wines DO Toro is known for.
A vast range of flora and fauna populates the area, including rockroses, oaks and pines. Many herbs and flowers such as thyme, juniper, rockroses and broom all contribute to the character of Numanthia’swines.
BodegaNumanthia’swinesarenamedafter theCeltiberianvillagesaroundNumancia. Different elements of the wine packaging areinspiredbyobjectsdiscoveredduring thelocalarchaeologicalexpeditionsinthe cityofNumancia.
VITICULTURE & WINEMAKING
VITICULTURE Bodega Numanthia is composed of 370 acres (150 ha) of vines in the villages of Toro: Morales de Toro, Valdefinjas,Venialbo,ElPegoandArgujillo.Vinesarebetween25and200yearsold;theungraftedvinesaregoblet-trained toprotectthemfromlongperiodsofdroughtandextendedsunexposure.Thelackofrainfallandirrigationforcevineroots to grow up to five meters into the earth to reach water. This deprivation results in low-yields with highly-concentrated, thick-skinnedfruit.Theaverageyieldis2,228lbsperacre(2,500kgperha).
WINEMAKING Each of the 150 plots are manually-harvested between the first weeks of September and early October after they have been individually confirmed to be at their optimal maturity. Grapes are selected with an optical sorter and thenseeafourtofivedayperiodofcoldprefermentativemaceration.Extendedmacerationontheskinsafterfermentation in either new French or neutral French oak barrels creates a lush texture on the palate. Bodega Numanthia focuses on “infusionratherthanextraction”toachievethebalanceofpowerandelegance.
Numanthia is a wine crafted to reflect the diversity of the Toro terroir and is blended from 100 plots. After 12 months in French oak, it is bottle-aged at the winery for three years before release. Termanthia is an expression of the Tinta de Toro grapefromselectparcelsoftheiroldestvines.Itspends22monthsinFrenchoak,followedbyfiveyearsofbottleaging.
Most of Numanthia’s vines are between 25 and 200 years old. An exceptional plot of 10 acres (4.8 ha) located in Argujillo was plantedmorethan120yearsago, andsomeselectvineshavebeen dated as far back as 200 years. Local families have cared for these plots for generations, and work closely with the team at BodegaNumanthia.
How is the terroir reflected in the wines of Bodega Numanthia?
The wines of Bodega Numanthia have a rare duality of expression that is both warm and fresh. They evoke fresh herbs such as thyme, mint and eucalyptus, as wellasredfruit,licorice,cinnamonandpepper.
The wines are all from Tinta de Toro; a strain of Tempranillo that thrives in the gravel, sand and clay soils of the region. The plant’s fight for nourishment due to soil conditions and low rainfall yields thick-skinned, highly concentrated fruit known as “the blackest of black grapes.” This fruit yields n expressive,ampleandcomplexwine.
BODEGA NUMANTHIA PORTFOLIO: Numanthia, Termanthia
Singularities of the winery
Working hand-in-hand with local families, Bodega Numanthia manages its vineyards through organic practices, striving to preserve, protect and nourish the heritage of the land. The estate proudly produces wine using 100% Tinta de Toro, a variety thathasgrownheresincethe2ndcenturyB.C.
Why is Bodega Numanthia a Grandes Pagos de España winery?
12 months in French oak 225L and 400L barrels. 60% new barrels, 40% second use
Good to Know
Sourced from ungrafted vines that are 70+ years-old
ermanthia DO Toro
Varieties
100% Tinta de Toro
Vinification
22 months in new French oak barrels; racked every four months
Good to Know
Sourced from ungrafted, 120+ year-old vines
NUMANTHIA
Real s/n 49882 Valdefinjas Zamora
Located in the province of Leon, Fuentes del Silencio was created in 2013 by a married couple with a passion for wine. Tucked away in an area untouched by industrialization, their mission is to resurrect the centuries- old vines on their land and restore long-forgotten, heirloom grape varietals. Fuentes del Silencio, or “Fountains of Silence,” is an homage to the village where they are located, Herreros de Jamuz. With its passionate and knowledgeable team, Fuentes del Silencio is dedicated to recovering the viticultural heritage of this area off the beaten path.
The Romans first brought the vine to this region centuries ago. Fuentes de Silencio sits on part of what was the most prolific gold mine in the Roman Empire. Between the 9th and 20th centuries, the Jamuz Valley was a considerable wine-producing area with hillsides perfect for vineyards. Pilgrims on the Way of St. James, orCaminodeSantiago,would buy wine here to take on their journeys. Today, the vineyard boasts pre-phylloxeric vines from the end of 19th century, as well as an old winery that was excavated in the hillside.
respect for the environment in many ways, including avoiding the use of synthetic products and restoring the local wine heritage by recovering centenary vineyards. Natural soil treatments improve aeration within the vines and help maintain the biodiversity and balance of the native faunaandflora.
THE TEAM
Marta Ramas and Miguel Fisac both hold degrees in enology from the University of Bordeaux. They have worked for renowned winemakers like Denis Dubourdieu and Stéphane Derenoncourt, and at several Grand Cru Classés in Saint-Émilion and Pessac-Léognan. Later, Marta and Miguel sought out jobs in New Zealand, South Africa and Napa Valley beforereturningtoSpainin2013.Theyleadtheproject togetherwithAlbertoAldonzaasvineyardmanager.
TERROIR
FuentesdelSilencio’svineyardssitalongthevalley of the Jamuz River, which originates in the Teleno mountains a few kilometers away from the village of Herreros. The pago is on a raña, or collection of slopes and plains at the bottom of a mountain, whichhasbeenerodedbywaterandrainfall.Soilis comprised of alluvial deposits from the mountains, includingweatheredslatesandquartzitestoneson asandy-claymatrix.
The soil is rich in mineral deposits including quartz and gold, the latter being a product of the ancient gold mines that were heavily used during Roman times. These deposits have created a selection of unique strains of naturally occurring yeast and bacteria that shape the texture and palate of the estate’swines.
VITICULTURE & WINEMAKING
VITICULTURE
Traditionally in the Jamuz valley, each family had a few small plots planted with vines to tend. This is evident today in the more than 100 plots that make up the vineyards of Fuentes del Silencio, and has conditioned the methods and tools used tocultivatethosevines.Manyaretrainedusingatraditionalmethodcalled vaso rastrero,whichrequiresmeticulousworkby the vineyard team. The vines are grown inside an olla (pot), a hole about 24 in (60 cm) in diameter and 12 in (30 cm) deep, to protect them from frost and cold. So close to the ground, retained heat in the soils keeps the grapes ripening as cooler weather approaches. There is no irrigation forcing the old vines to dig deep into the soil for water and nutrients, producing highconcentrationandcomplexity.
WINEMAKING
Torespectthefruitfromtheiruniqueterroir,FuentesdelSilenciousesthebesttoolsandmaterialsforthejob.Forexample, using concrete and cocciopesto provides micro-oxygenation while respecting grape varieties with a floral and subtle profile,suchashigh-altitudeMencía.Frenchand,toalesserextent,Austrianoakbarrelsandvatsareusedtoagethewines
SelectHeirloomVarieties:
GranNegro:Redvarietywithsmall, compact clusters. It adds polyphenols and acidity to the wines.
White varieties include the Doña Blanca,GodelloyPalomino.
How is the terroir reflected in the wines of Fuentes del Silencio?
The wines of Fuentes del Silencio are marked by the influence of the environment. The altitude encourages a natural acidity in the final phases of maturation while the soils, which have high heavy metal content, provide the vines with additional elements that translate into a unique texture and salinityinthewines.
Fuentes del Silencio aims to recover and restore a forgotten vineyard. With a large number of native varieties perfectly adapted to the harsh climate of thearea. Singularities of the winery
FUENTES DEL SILENCIO PORTFOLIO:
Prieto Picudo Viejo, La Gándara, Las Jaras Rosé, Villaflórez, Mataperezosa, Las Jaras, Las Quintas, La Gándara
Las Quintas
Many of them were thought to be lost or had not beenrecognizedinthearea,foritsstrategicenclave betweentheCaminodeSantiagoandtheRutadela Plata. Making their growth and prosperity are vital forthefutureofSpanishwinemaking.
Why is Fuentes del Silencio a Grandes Pagos de España winery?
85% Mencía, 13% Alicante Bouschet, and 2% Palomino
Vinification
30% whole cluster.
Spontaneous fermentation in French oak vats. Soft pressing in 500 L barrels; 14 months aging
Good to Know
New oak allows for a balanced blend of fruity, smoky, and spicy flavors
fermentation in French oak for 2140 days, then 10 months aging. Unfiltered, but lightly fined
Good to Know
Women crush the grapes by foot - it is thought that they do it more delicately than the men
Mayor 2
Herreros de Jamuz León
Losada was founded in 2005, as the result of the impetus of a group of professionals and lovers of great wines that as a common bond had their love for the Bierzo and respect for their old vineyards. Losada Vinos de Finca is an innovative project in El Bierzo, based on viticulture and the interpretation of the Bierzo terroir. The first winemakings were carried out in a rented winery, and in 2011 the new facilities, designed by the architect Jesús Manzanares, were inaugurated.
Losada was founded in 2005 by a group of professionals and wine lovers with a passion for Bierzo and its old vines. Located in the archaeologically-important Castro de la Ventosa enclave.
The respect for nature and sustainability of the Losada project is shown in the practice of traditional and sustainable viticulture. In addition,theundergroundlocationoftheareas of the winery destined for aging, bottling and winemaking allows us to create the most appropriate natural environment for these processes and minimize energy consumption, reducing the environmental impact. The winemaking processes are carried out with little intervention, seeking respect for each of
TERROIR
Located halfway between Cacabelos and Villafranca, in the highlands of Pieros. Today, the property consists of 12 hectares distributed in tiny plots of old vineyards, located in mostly clayey areas. It includes several plotsof Mencía vineyards in the surroundings of Valtuille de Arriba, origin of the Altos de Losada wine, and of Godello in San Esteban de Valdueza and San Lorenzo. Poor soils with high clay content in the case of Mencía vineyards. Poor soils with high clay content in the case of Mencía vineyards. Soils with decomposed ferric slate in the Godello variety.
conditions and favors better protection of the grapes against winds and high temperatures, and improves the homogeneous ripening of the grapes. For Godello vineyards, the trellis training system is used, a method that consists of guiding the vines vertically supported by a structure of posts and wires. The advantages are better exposure of the leaves and clusters to the sun, optimal ventilation, and easier handling and harvesting. In addition, better prevention of fungal diseases by improving air circulation.
WINEMAKING
The grapes are harvested by hand, allowing a careful selection of the clusters and ensuring that only the best grapes reach the winery. The design of the winery building allows the movement of the raw material by gravity, avoiding the use of mechanical pumps. The underground location of the aging, bottling and winemaking areas creates the most suitable natural environment for these processes and minimizes energy consumption, reducing the environmental impact.
The vineyards of Mencía are trained using the goblet system, while the Godello vines are trained using the trellis method.
and more natural wines, thus achieving the conservationoftheviticulturalheritage,whilegetting the most out of the work in the vineyard. In addition, the temperate climate, with Atlantic and Mediterranean influences, allows the grapes to ripen optimally. In the valley areas, the clay soils provide a distinctive minerality to the Mencía wines, while, in the higher areas, the climate allows a slow and balancedripeningofthegrapes,whichtogetherwith the presence of slate provides complexity and structuretotheGodelloandMencíawines.
sustainability, the search for authentic sites, and respectfortradition.
Why is Losada a Grandes Pagos de España winery?
LOSADA PORTFOLIO:
Losada, Altos de Losada, Altos de Losada “La Chana”, Altos de Losada “La Bienquerida”, Altos de Losada “El Cepón”, Losada Godello
Altos de Losada “La Bienquerida” DO Bierzo
Varieties
95% Mencía, 5% other varieties
Vinification
Maceration 30 days. Aged 15 months in foudres and 500 L barrels. No filtration or cold stabilization.
Good to Know
Grapes from the single plot La Bienquerida, planted in 1906.
Vinification
100% destemmed grapes.
Maceration 20 to 30 days. Aged 10 to 12 months in used French oak. No filtration or cold stabilization.
Good to Know
Selection of old Mencía vineyards on gentle hillsides with different orientations.
Ctra. LE-713, Km. 12
24540 Cacablos
León
Contacto: MaríaAñíbarro
SEI SOLO was started by Javier Zaccagnini in 2007 from four small plots of old-vine Tempranillo in the municipality of La Horra in Ribera del Duero. When he began tests with these parcels, Zaccagnini was looking for a different approach to grow and vinify Tempranillo to enhance the fruit, finesse and elegance. Since then, more parcels have been added, and the first vintage was released in 2011, providing a singular expression of 100% Tempranillo in Ribera del Duero
Javier Zaccagnini did not start his career in the wine business, and was not particularly interested in wine when he was working in the automotive industry. After 10 years, he changed paths and dove into the world of wine. Javier accepted a position as the director of DO Ribera del Duero for six years before co-founding Bodegas AALTO with Mariano García in 1999 and Bodegas Ossian in DO Rueda in 2005. He purchased a plot of very old vines in 2007, and SEI SOLO was born. He later sold his shares in AALTO and OSSIAN to dedicate himself exclusively to his new personal and family- owned winery.
Javier’s son, Michael Zaccagnini, is the manager and technical director of the winery. Maria Gamboa, Michael’s wife, manages operations and logistics; and José Ignacio Moro is Michael’s right-handmanincellarwork.
MichaelstudiedviticultureandenologyatMadrid Polytechnical University. He spent a year working harvestinBordeauxandBurgundy,latertraveling to New Zealand for winemaking experience in Marlborough. Michael also worked alongside Mariano García and Antonio Moral at AALTO for several years before joining his father at SEI SOLO.
Practicesorganicviticultureandwater conservation.
TERROIR
SEI SOLO’s vineyards are located in the coveted village of La Horra. It has its own unique microclimate, as it is almost in the center of the Ribera del Duero valley both in terms of north-south and east-west, and it is quite close totheDueroRiver.
La Horra has a wide variety of soils. Even within shortdistances,thesoilvaries.Forexample,clay predominates in the Barroso plot, and Arcos has a mixture of clay and chalk with some pebbles on the surface. Santa Cruz has an interesting percentage of sand mixed in with clay. All these differences give the wines a depth and complexity on the palate that SEI SOLO strives for.
SEI SOLO Onlygrapesfromveryoldvinesareusedintheirpremierecuv´re,SEISOLO.Thevinesarebetween60and100 years old, all from low-yielding bush vines (1,000 to 2,500 kg per ha). Each plot is fermented separately in small stainless steel tanks with native yeasts. Gentle pump-overs preserve the fruit and extract only fine tannins. Malolactic fermentation takes place in second-year 228-liter French barrels. Always in search of finesse and elegance, Javier and Michael started experimenting with aging in 600-liter barrels many years ago. Their efforts were rewarded; now SEI SOLO is aged exclusivelyinthesebarrelsbetween17to20months,ofwhichalowpercentagearenew.
PRELUDIO DE SEI SOLO Preludio de SEI SOLO combines grapes from old and younger vines in La Horra, as well as grapesfromotherexcellentvineyardslocatedinMoradilloandGumieldeIzán.Fromthe2021vintageforward,Preludiohas beenmadecompletely fromLaHorravineyards.Eachplotisfermentedseparatelyinstainlesssteelwithnativeyeasts,and malolactictakesplaceinbarrelsandtanks.Thewineisagedfrom17to20monthsinboth228-and600-literbarrels.
Vines in SEI SOLO’s old plots were grafted by their owners, more than 50 years ago. At that time, grafts were done with cuttings from the best vineyard in the family. SEI SOLO now benefits from several strains of Tempranillo that are well-adapted to local conditions.
How is the terroir reflected in the wines of SEI SOLO?
The terroir ( soil, climate, orientation, variety) is always reflected on every wine, as it determines the rawmaterialforthewinemaker.
The vineyards located in La Horra have a distinct character, producing great structure and color but withsofttannins.Itis,truly,averyuniquevillage.
Singularities of the winery
SEI SOLO dedicates their efforts solely to the Tempranillo grape. To respect the character and expression of the variety, they pioneered the use of 600-liter barrels to achieve the fruit expression, eleganceandfinessetheysoughtout.
Why is SEI SOLO a Grandes Pagos de España winery?
SEI SOLO is proud of its membership in Grandes Pagos de España. As a winery that strives for the highest quality, they share the goals of excellence of the association and are pleased to meet all the rigorousrequirementsformembership.
SEI SOLO PORTFOLIO:
SEI SOLO, Preludio de SEI SOLO
Preludio de SEI SOLO
DO Ribera del Duero
Varieties
100% Tempranillo
Vinification
Malolactic fermentation in steel and oak; racked to 228, 500, and 600 liter French oak barrels, 50% new. About 19 months oak aging
Good to Know
Not filtered or clarified, 6-8 months of bottle aging before release; apt for vegans
SEI SOLO
DO Ribera del Duero
Varieties
100% Tempranillo
Vinification
Malolactic fermentation in French barrels; racked to 600 liter French oak barrels, 20% new; 17-20 months aging
Good to Know
Not filtered or clarified, 6 months bottle aging before release; apt for vegans
Viñedos Alonso del Yerro cultivates 54 acres (26 ha) of meticulously grown Tempranillo in the heart of DO Ribera del Duero. Launched in 2002 by husband-and-wife team Javier Alonso and María del Yerro, the château-style winery is surrounded by their vineyards in Roa, Burgos. Their family is dedicated to making wines that express the character of each vintage from this extraordinary place, carefully showcasing the complexity created by the 32 distinct parcels of their vineyards.
Less than five years after its creation, Alonso del Yerro emerged as a benchmark in DO Ribera del Duero following its own style, a personality that is clearly distinguished from the other wines of the region.
It is a family business where the human factor prevails. To honor the family, the four principal plots that make up the Alonso del Yerro estates are named after Javier and María’s children: Santa Marta, Quinto de Pedro, Pago de los Mayores (Miguel, María, Fátima), as well as Viña Montserrat, in honor of Javier's mother.
The vineyards are worked independently by handaccordingtosoiltype.Organiccompost made by the winery is incorporated, and synthetic products are not used. Alonso del Yerro also cultivates more than 5 acres (2 ha) of fruit trees and pines to attract birds and promotebiodiversity.
In 2022, 20% of energy consumption was produced by the winery’s own solar panels, extending to 40% in 2023 and with a target of60%in2024.
THE FAMILY
The team at Alonso del Yerro is guided by the values of companionship, respect for the environment and the search for excellence. Co-founder of the project, María del Yerro, and her son, Miguel Alonso, lead the project. María also handles communications, and Miguel is the winemakerandgeneralmanager.
Stéphane Derenoncourt has been the consulting winemakerfromtheproject’sstart.
Antonio Cancho, Antonio Lázaro and Ruzha Volevska managethevineyards.
TERROIR
Terroir expert Claude Bourguignon worked with Alonso del Yerro for four years on a detailed soil analysis. The soil survey has been a significant contributor to maximizing the unique character of each subplot. This area is characterized by miocene sediments covered with quaternary alluvium. Soil composition is primarily sandy-gravelly clays with calcareous concretions. Some subplots are characterized by areas of concentrated sand, thick strataofchalkorothervariationsofthecomponents.
The climate is characterized by moderate to low rainfall. Dry, hot summers and long, cold winters are a hallmark of the area. Wide diurnal temperature shifts helpsteadyripeningattheendofthegrowingseason.
VITICULTURE & WINEMAKING
THE VINEYARD Alonso del Yerro is dedicated to Tempranillo: they strive to express its character through the lens of their terroir and the conditions of each vintage. The estate’s vines were first planted in 1989, prior to the family’s ownership. The vineyard has a planting framework of 7,040 vines per acre (2,850 vines per ha), is trellised, and dry-farmed. Organic methods are used, such as composting and the use of cover crops to break up clay and enrich soil. Average yields are 30 hectolitersperhectare.
AN ESTATE BLEND AND A TWO-SUBPLOT BLEND
Eponymous wines, Alonso del Yerro, and María Alonso del Yerro, are thetwolabelsfromthisestate.ThesubplotsforAlonsodelYerroarevinifiedseparatelyaccordingtosoiltype,andarethen groupedinto12differentlots.Nocoldmacerationisused;fermentationiswithnativeyeasts.The12lotsareagedinFrench oak barrels, with aging time adjusted according to the lots. The wine is then blended to become a expression of the whole estate.
María is a blend of two special subplots with different soil types, Violeta and El Circo. Violeta provides the elegance and distinct floral aromas from chalky gravel, while El Circo brings roundness and density. Every effort is made for gentle
In an effort to explore the expression of their fruit, the winemaking team is testing additional aging vessels like foudres and terracotta vats. They will taste the results individually and blended with the barrel-aged wines.
How is the terroir reflected in the wines of Alonso Del Yerro?
Overall, wine from limestone and clay soils combined with sand and gravel shows freshness and fruit aromas on the nose. For María, the chalk and gravel soils of the Violeta plot give the wine floral aromas, including violet. The clay of the El Circoplotprovidesstructureandminerality.
Intense fruit aromas come from fermenting and aging by soil type. For example, wines from sandier soils sometimes remain unoaked, while wine from clay soils require 12 to 14 months in barrel to soften tannins. With aging, the bright fruit persists and the tannins provide a generous palate. Limestone soils add minerality, especially saline notes which encouragefurtherdrinking.
ALONSO DEL YERRO PORTFOLIO:
María, Alonso del Yerro
Varieties
100% Tempranillo
Vinification
Singularities of the winery
Alonso del Yerro has focused on the fine details of their terroir to produce extraordinary Tempranillo with the estate’s signature. They are proud to name vineyards, barrels and other winery assets after familymembers,tomakeittrulyafamilyaffair.
Why is Alonso Del Yerro a Grandes Pagos de España winery?
Alonso del Yerro shares the GPE philosophy that places focus on the vineyards, the soils and maintaining high standards for expression of terroir andvintage.
Malolactic in barrel, 15 months in French oak
Good to Know
Very limited production, and is only released in good years
Alonso Del Yerro
DO Ribera del Duero
Varieties
100% Tempranillo
Vinification
12 months in French oak
Good to Know
A slow and gentle vinification yields the best tannins
LEARN MORE
ALONSO DEL YERRO
Calle Carr, Roa Burgos Km. 1,8 09300 Anguix Burgos
Miguel Alonso del Yerro
DO Ribera del Duero
In an era when many wineries in DO Ribera del Duero were making wines from grapes grown in a single area, AALTO sought to diversify. In 1999, renowned winery co-founder and winemaker Mariano García began in 1999 masterfully vinifing and blending Tempranillo from select old-vine parcels in well-known municipalities like La Horra, La Aguilera and Roa. As the project grew, the founders built a winery on a plot of 37 acres in Quintanilla de Arriba. Today, AALTO works with over 200 extraordinary parcels throughout the region to achieve complexity and elegance in their wines.
Mariano García and Javier Zaccagnini founded AALTO in 1999. They vinified in rented facilities in the early years, eventually purchasing land in Quintanilla de Arriba to build a winery. They commissioned the winery design from well-known architect Jesús Manzanares, who incorporated gravity-flow functionality in a minimalist style. In 2005, the first harvest arrived at the new winery. In 2006, the Nozaleda and Masaveu families, both noted winery owners, joined the AALTO partnership.
The basis for AALTO wines is old vines, most of which are between 60 and 100 years old. The winery works very closely with the families that cultivate these vines, who are very conscious of the viticultural legacy started by their grandparents. Minimal intervention is crucial to protect biodiversity an to maintain the balance and rich environment that keep these older vineshealthyandvital.
THE TEAM
WinemakerMarianoGarcía,whospentseveraldecades as the Technical Director of Vega Sicilia, has spent his careermakingwinethroughoutCastilla-Léon.
Joining Mariano at AALTO after working under him at Vega Sicilia, Winemaker Antonio Moral oversees daily operations.HewasbornandraisedinRiberadelDuero, andisfascinatedbyitshistory,geographyandgeology. His extensive knowledge of the region serves him well asheworkswiththegrapesfromdistinctlocalterroirs.
Winemaker:AntonioMoral
TERROIR
For example, the pale brown, calcareous clay hillsides of Quintanilla de Arriba produce grapes with character influenced by limestone. This is contrasted with the terraced, pre-mountain vineyards in Moradillo de Roa. The soil there is composed of stones of fluvial and glacial origin. These parcels are also much further from the moderating influence of the Duero River, and have a more extreme microclimate. Soil compositions from other municipalities include ferrous clay, sand, sandstone, loam and alluvial and are coupled with variationsinorientation,microclimateandorography.
VITICULTURE & WINEMAKING
THREE PILLARS The quality of AALTO wines rests on three pillars: old vineyards with massal selections of Tempranillo, a variety of distinct terroirs and Mariano García’s extensive experience in the region. The winery has long-term agreements with owners of parcels. AALTO’s team directs cultivation efforts and monitors each parcel carefully since there are great differencesinconditions.Goalsaretoensurequalityandevenripening.Grapesarehand-harvestedattheoptimaltimeand transportedtothewineryinboxes,wheretheyarekeptseparatebyparcel.
VINIFICATION Grapes are chilled in the chamber and sorted before being destemmed and crushed. Each zone is vatted separately in stainless steel that were designed by Mariano or oak vats. Cold maceration gives way to spontaneous fermentation with native yeast. The soft pump-overs allow for a gentle extraction, while maintaining fruit character and freshness. After malolactic fermentation, wines are aged in French and American oak. Aging times are determined by tasting.
AALTO is a blend of wines from the different municipalities. The final blend is chosen by the character of all plots, rather than a selection by barrel, with the goal of creating a balanced and complex wine. A selection of the best parcels are blendedinAALTOPS(PagosSeleccionados).
AALTO has very old vines from 60 to 100 years old. At that time, vineyards wereusuallyplantedwith cuttings from the best performingvinesfromthe family’s or neighbors’ vineyard. These vines are usually very well-adaptedtotheterroir andproducehigh-quality grapes.
The calcareous-clay soils contain layers of sedimentation including gravel, sand and silt. This gives the Tempranillo complexity, breadth and length onthepalate.Aromasrangefromredfruitstolicorice. Freshness and structure in the wines come from the highaltitudeandtheextremecontinentalclimate.
Singularities of the winery
AALTO has an extraordinary range of parcels in very diverse areas of Ribera del Duero. The blend of wines from nine different zones produces a singular interpretationofTempranillofromtheregion.
The vinification process seeks to respect and express the character of the variety and the terroir. By temperature control during fermentation, preservation of the fruit and the typicity of the Tempranillograpeisachieved,whichthenareagedin barrels to complete the winemaking process. Oak aging enhances the spicy notes and integrates the palate.
Founders Mariano Garcia and Javier Zaccagnini have been great supporters of GPE and spearheaded the initial expansion of the organization to other areas of Spain in 2004. Their dedication to exploring the terroirs of Ribera del Duero sets the highest standards for quality in the region.
AALTO PORTFOLIO:
AALTO, AALTO PS
AALTO
DO Ribera del Duero
Varieties
100% Tempranillo
Vinification
Average of 18 months in French and American oak
Good to Know
From vines 40 to 80 years old – from nine different villages
AALTO PS
DO Ribera del Duero
Varieties
100% Tempranillo
Vinification
Average of 21 months in French oak
Good to Know
Selection of the best plots from La Horra and La Aguilera
LEARN MORE
AALTO
Paraje Vallejo de Carril, S/N
47360 Quintanilla de Arriba Valladolid
Contact: Eduardo Ferrín eduardo@aalto.es
Finca Montepedroso was founded in 2008 byFamiliaMartínezBujandainDORuedainthe heart of Castilla y León. With more than a century of experience in making fine wine, the family sought to expandtheirestatestocontinuetheirlegacyofproducingexceptionalwinesinthebestwine-growingareasof Spain. Lauren Rosillo, technical director of Familia Martínez Bujanda, traveled to several areas known for their prestige in the production of white wines, such as New Zealand and South Africa for training and, eventually choseRuedaforthisprojectduetoitspotentialformakingexcellentwineswiththeVerdejovariety.
DO Rueda is nestled between two hillsflankedbytheZapardielRiver. Rueda has an ancient wine tradition dating back to Roman times. Verdejo is a native grape variety, capable of resisting cold and drought. In honor of its long winelegacy,Ruedawasdeclareda Monumental and Historic-Artistic Site of Spain and an Asset of CulturalInterest(BIC).
GOOD TO KNOW:
Las Riberas de Castronuño, the only nature reserve in the province of Valladolid,islocatedonlyahalfanhour from the winery. The rich, natural environment allows visitors to enjoy equestrianandhikingtrails.
THE FAMILY
FincaValpiedraisafamily-ownedandfamily-runwinery.
The fourth-generation owners, Carlos and Pilar Martínez Bujanda, followed their ancestors in developing and promoting the culture of estate wines. Pilar's daughter, Marta, joined the winery in 2002 and is in winery management like her mother. Adrián, Carlos’ youngest son,joinedthecompanyin2019.
Winemaker Lauren Rosillo has worked with the family since 2002 as technical director and vineyard manager, remaining committed to the culture of single-vineyard estate wines that the Martínez Bujanda family helped create.
SUSTAINABLE VALUES
FincaMontepedrosoiscommittedtoecologically sound practices and is in the process of organic certification. They have installed solar panels on the estate and instituted a rainwater collection program to conserve resources. Additionally, the building that houses the winery is made of materials from the zone to integrate more seamlessly with their surroundings. Their partially underground cellar is naturally cool and does not requireenergyfortemperaturecontrol.
TERROIR
Finca Montepedroso is located on a plateau 2,460 feet (750 m) above sea level. The estate has three soil types that correspond to the flat top of the plateau and ravine slopes. Almost 75% of the vines are in a north orientation on the plateau top where stony alluvial soils dominate. Clay soils are found on a slope with 10% grade where the oldest vines are planted. Another slope with up to a 20% grade has lime and clay sediments.
The climate is also responsible for the quality of wines produced at Finca Montepedroso. With long, cold winters, hot summers and little annual rainfall, the vines are forced to reach deeper into the soil for water and nutrients. With 2,600 annual sunlight hours, the wide diurnal temperature shifts and the late budding and ripening cycle of Verdejo at the Montepedroso pago are crucial to help the grapes maintain their acidity.
Aerial views: the estate (left), with green overlay indicating Verdejo vines registered in D.O. Rueda (center), overlay with soilqualities from edaphological study for white grape varieties (right)
Familia Martínez Bujanda built a functionalandsingularwinery,almost at ground level of the plateau, with materials of the area to perfectly incorporateitselfintothesurrounding vineyards.
VITICULTURE & WINEMAKING
VITICULTURE
Finca Montepedroso is dedicated to growing a massal selection of old Verdejo vines called Palo Rojo, which are different from the common clones typically planted. The results are wines with a varietal expression found in an authentic Verdejo. Yields are limited to 3 tons per acre (7,500 kg per ha), and vines receive controlled deficit irrigation only during years of severedroughtwhenrainfallislessthan400mm.Becauseofthethin-skinned,oxidativenatureoftheVerdejogrape,Finca Montepedrosoharvestsinthecoolofthenighttopreventoxidation,preservefreshnessandharnessmaximumacidity.
WINEMAKING
The wines of Finca Montepedroso are not aged in oak. The estate’s namesake wine, Finca Montepedroso, is aged on the leesinstainlesssteeltanksforfivemonths.Weeklystirringoccurstomakesuretheleeshavefullcontactwiththewine.The estate’s second wine, Montepedroso Enoteca, is also aged on lees. It is then aged for 9 months in concrete eggs,, which dissipatesthefloralqualitiesoftheVerdejoandgiveswaytonotesofincenseandsmokewhilestillmaintainingitscolor.
The Verdejo grape was supposedly broughtintothisregionmorethan 1,000 years ago, even before the MoorishruleofIberia.
the estate — especially after a period of bottle aging. There is freshness with tension on the palate, thanks to the good acidity of the grapes.
The other cuvée, Montepedroso Enoteca, is an evolution from Finca Montepedroso. Aging in concrete eggs causes the floral notes to be replaced by mineral notes such as incense and smoke, yet it maintains the same tension and taste on the palate as Finca Montepedroso.
FINCA MONTEPEDROSO PORTFOLIO:
Finca Montepedroso, Montepedroso Enoteca
Why is Finca Montepedroso a Grandes Pagos de España winery?
Grandes Pagos closely represents the philosophy of
Finca Montepedroso DO Rueda
Varieties
100% Verdejo
Vinification
18 hours cold maceration, then a 35 day fermentation at 16°C/60° F. 5 months on the lees with weekly battonage
Good to Know
Due to its fresh, high acidity, this wine can be enjoyed right away or left to age for a richer texture
Montepedroso
Enoteca DO Rueda
Varieties
100% Verdejo
Vinification
5 months on the lees with weekly battonage in stainless steel, then 9 months on the lees in concrete eggs
Good to Know
Enoteca has a year of bottle aging before release to encourage depth and complexity of this great wine for ageing
FINCA MONTEPEDROSO
Cno. de La Morejona, s/n 47490 Rueda Valladolid
@FINCAMONTEPEDROSO
Contact: Diego Martinez Aroca
Email: dmartinez@bujanda.com
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