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 – Quinta Apolonia and Quinta Clarisa– are named after Didier Belondrade’s daughters.

Howistheterroirreflectedinthe winesofBelondrade?

Belondrade’s wines explore the elegance and aging potentialofVerdejo.Plotswithahigherproportionof clay (such as La Bodega and Cantarranas) provide morestructure,whilethosewithsandiersoil(suchas 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 whilepreservinghighacidities.

The wines show notes of fennel, hay, honeysuckle and citrus fruits on the nose, as well as structure, acidityandbitternessonthepalate.

Singularitiesofthewinery

Belondrade was a pioneer in exploring the aging potential of Verdejo. The wines helped shape the world’sunderstandingofthevarietyanditspotential toexpresstheterroirofLaSecainRueda.

WhyisBelondradeaGrandesPagos deEspañawinery?

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.

BELONDRADEPORTFOLIO:

Belondrade y Lurton, Belondrade Quinta Apolonia

BELONDRADEYLURTON DO Rueda

Varieties

Varies by vintage: 95% Verdejo, 5% other varieties

Vinification

9 months French oak on lees, 5+ months bottle aging

GoodtoKnow

Grapes are sorted up to three times (hand harvested, sorting machine and sorting table) ensuring that the best will be used

BELONDRADE QUINTAAPOLONIA

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

GoodtoKnow

Grapes from same vineyards as Belondrade y Lurton