VITICULTURE&WINEMAKING

EXPERIMENTATION 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 are better adapted to heat 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. Those vines are currently being recovered and propagated 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. They practice minimal intervention and adapt all winemaking practices to respond to the nuance of each vintage.

GRAVITY FLOW WINEMAKING The estate’s patented vinification method makes use of gravity in order to achieve a more natural, delicate handling of the grapes, careful to maintain the character of each variety. This follows their 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.

Howistheterroirreflectedinthe winesofAbadíaRetuerta?

Soils are extremely varied, which allows Abadía Retuerta to maintain homogeneity and consistency in the vintages. The wines show balsamic aromas, almost menthol from the surrounding scrubland, rockrose,aromaticherbs,andpines.

The dry continental climate makes for deep complexity in mature fruit that yield wines of color andconcentration.

Delbeck and Anocíbar carried out an extensive study of climate and soils, revealing a great diversity of microclimates and soils within the farm. The farm is divided into 54 different plots depending on: soil composition,variety,andexposure.

ABADÍARETUERTA

PORTFOLIO:Abadia Retuerta

Selección Especial; Pago

Negralada; Pago Garduña; Pago

Valdebellón; Petit Verdot; Blanco

LeDomaine; Cuvée Palomar

PagoNegralada

The Terroir of the 4 most singular plots (Negralada, Garduña, Valdebellón, and Petit Verdot) are the perfectbalanceofsoil,microclimate,andvariety.

Singularitiesofthewinery

Abadia Retuerta is one of the oldest wineries in Spain, and in Europe. Today, the 12th century abbey is a also designated National Patrimony site, and home to a five-star hotel with luxury spa and one-star Michelin restaurant, Le Domaine.

WhyisAbadíaRetuertaaGrandes PagosdeEspañawinery?

GPE provides the support to Abadia Retuerta’s in its mission to recover the historical splendor of this estate,

16 months French oak

Pure Tempranillo from the Duero. Deep gravel soils with sand on the surface. Distinctive firm, tannic character.

SelecciónEspecial

DOP Abadía Retuerta

Varieties(2018vintage)

77% Tempranillo, 12% Cabernet Sauvignon, 9% Syrah, Merlot, Petit

ABADíARETUERTA

Monastery of Santa María de Retuerta 47340 Retuerta

12 months American and French

Valladolid ABADIA-RETUERTA.COM

Mainly Tempranillo with other varieties. A signature blend with

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 494 acres 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.

SINCE2013

KEYFACTS

CLIMATE: Extremetemperaturesinthe winterandsummer.TheinfluenceoftheDuero Rivercreatesperiodsoffogduringthewinter; summersbringashortageofrainfall.

ELEVATION:2,133feetto2,625feet (650to800m)

SOILS: Gravelandsandwithclaysubsoil

CLASS: DOToro

History

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.

VINE: 494acres(200ha)in150parcels throughoutToro

KEYVARIETALS:TintadeToro

ECO: Certifiedorganic Vinesare dry-farmedandmanagedwithout pesticidesorherbicides

INNOVATE: Thevineyardiscertified organicandthewinery’s40acresof organicallygrownpineforestpromote biodiversity 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 Manager 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.