2014
VALDEMONJAS, LLC.
English
“
We are all afraid: for our confidence, for the future, for the world. That is the nature of the human imagination. Yet every man, every civilization, has gone forward because of its engagement with what it has set itself to do. The personal commitment of a man to his skill, the intellectual commitment and the emotional commitment working together as one, has made the Ascent of Man”. Jacob Bronowski, The Ascent of Man “The heart has its reasons, of which reason knows nothing”. Blaise Pascal
01 OUR PRINCIPLES Valdemonjas is a family-led project based on such values as humility, origins, compromise, pride and passion. It was born from the desire of highlighting the qualities of a unique viticultural heritage: the vineyards of Valdemonjas and Nogal de la Valera. We have committed ourselves to respecting future generations. For this reason, we have chosen highly efficient systems of low energy consumption, which do not require any external help and are based on selfdevelopment.
“
We believe in a patient, sustainable and ecological viticulture. We believe in a humane labour, which respects the plant and the land. We believe in oenological concepts that emphasize these values, immortalised in the grape as a result of our efforts.
�
02 THE VINEYARDS Pago de Valdemonjas Pago Valdemonjas, located between 700 and 750 metres above sea level, is a small domain neighbouring the Vega Sicilia lands. The slopes of the Duero’s second terrace have completely isolated this plot of land. Resulting from the dragging of the surrounding shelves the soils are extremely heterogeneous. Besides, the stepped profile and varied expositions (East and West) give birth to highly specific terroirs: Balcón (‘balcony’), Platea (‘parterre’), Palco (‘box’), Anfiteatro (‘amphitheatre’), Gallinero (‘house’)... The vineyard was planted in espalier in the late 90’s, and both north exposition and north-south orientation reduce the amount of sunshine received during the long summer days. Since September 2010, Valdemonjas has been cultivated following organic methods: •
Weed control is implemented through mechanical operations.
•
Fertilisation is carried out with natural fertilisers: ovine manure originating from extensive ranching.
•
Plagues are reasonably controlled and treated with traditional products.
•
No pesticide control is needed given the natural isolation of the land and the maintenance of biological balance.
Nogal de la Valera Located 800 metres above sea level, this south-oriented domain belongs to the right bank of the Duero and consists of permeable sands laid over deep clay. As tradition has it in the Ribera region, the vineyard was planted with a typical goblet-training system, over 60 years ago. Here are produced indigenous, unalike tintos finos, authentic wine-producing gems that have survived modernisation thanks to their own idiosyncrasy of family-owned vineyard, which was inherited from father to son. Six thousand square metres of little agronomic value but outstandingly rich in terms of vine growing,
which
we
purchased
by
chance in 2009. This unique heritage features the essence of auteur oenology: peculiarity, complexity and personality. Nogal
de
la
Valera
maintains
its
strength and power, mirroring the quality of its surroundings. The handling of this vineyard is done in the most traditional and artisan way.
03 THE PROJECT Valdemonjas emerges from the evolution of ideas and concepts acquired and matured during our previous projects —Abadía Retuerta, Pagos del Infante and Lynus Viñedos y Bodegas—; the new company is led by the Moyano-Agüera family: Alejandro Moyano, María Rosario Agüera, Alexis Moyano and Jorge Moyano. We believe in oenological concepts that emphasize the values immortalised in the grapes. As a result, we obtain products that do not go unnoticed, suggestive wines, made with passion, care and a hint of rebellion. To reach our goals, we have hired the best professionals. The oenological bet is led by Luca D’Attoma (www.lucadattoma.com), one of the few Italian oenologists who achieved 100 points. He specialised in ecological and biodynamic wines, and in his first experience with Ribera del Duero’s tempranillo, Luca managed to bring the elegance and subtle power of this variety to Valdemonjas’ wines. «I always felt attracted to nature and agriculture, and they have accompanied me throughout my whole life. This passion took me to studying viticulture and vinification. I developed my own working technique and style, which are based on my personal and professional experiences, and I follow what my experimental instinct tells me. Determination, search for perfection and humility, combined with creativity and intuition are the milestones of my professional life and the key to reach any goal». For the complicated and delicate task of transforming our feelings into images, we counted on the collaboration of Pati Núñez (www.patinunez.com), a widely recognised graphic designer and the first woman to receive the National Design Prize (2007). «The design of Valdemonjas’ labels reflects the company's concepts —i.e. family, nature, culture, history and artisan work— through a simple and emotive language, with large white areas as a symbol for culture and an orientation towards literature rather than commerce». Vademonjas’ winery has been planned by two young architects, Silvia Paredes and Ana Agag (www.anagag.com), who both launched their careers at the well-known British practice: Foster & Partners. They have participated in projects as important as the elaboration of the Bodegas Portia winery in the Ribera del Duero region, as well as the remodelling of Château Margaux in Bordeaux, amongst others.
04 SUSTAINABLE DESIGN The main objective of the planned winery is to preserve as much as possible the qualities of the grapes. Since its inception, the design has integrated fair trade criteria: •
Orientation and position so as to follow winds and minimise the impact on native vegetation.
•
Volume and shape in order to optimise the thermal inertia of the walls.
•
Exterior finish that maximises the comfort of the wine.
•
An interior design that minimises internal flow and circulation of the wine, but also of the persons working in the winery.
•
We believe that the best energy is that which is not consumed. Therefore, we laid our objectives into energetic self-sufficiency.
•
Water consumption is optimised by reusing and treating rainwater.
•
Use of traditional materials and construction techniques, simple but with long life cycles, recyclable, long lasting; so as to minimise unnecessary energetic expenses..
•
An underground ageing warehouse in order to achieve natural thermal and hydrometric regulation, using passive systems of low or zero energy consumption.
05 THE WINES El primer beso (The first kiss) EL PRIMER BESO is elaborated with grapes that originate from the coolest and most vigorous areas of Valdemonjas (Patio, Gallinero). These are young- harvested grapes, picked at dawn so as to maintain their turgidity and freshness. From vivid-coloured and cheerful musts, after subtle fermentations, as brief as forthright and intense, arises an audacious wine, a storm of aromas and sensations, which take you back to that first kiss.
Entre palabras (Between words) In the Anfiteatro, Palco, Galer铆a and Tribuna terroirs, find their origin these delicate, selected grapes, of early-ripeness. The wine obtained after laid-back fermentations is educated from ten to twelve months within the finest oaks. A combination of wisdom, tradition, respect for origins and a hint of rebellion. A wine born to be shared, made for those unhurried moments with friends, when time stands still.
Los tres dones (The three gifts) Wine with refined elegance, power and complexity. Intense, concentrated and explosive fruits that find their origin in the privileged slopes of Valdemonjas domain: Balc贸n, Platea and Butaca. The grapes go through an intense and well-balanced ripening process, and finish their fermentation and maceration in micro containers. This wine is structured but easy to drink, full of character and carefully cradled and refined from twelve to fourteen months in the best of French oaks, with hints of Hungarian woods.
AbrĂ las alas (I opened my wings) This is the crown jewel of our project. The grapes are the result of a respectful and fair viticulture, and are cultivated in compliance with wine-making traditions. The sixty-year-old tinto fino vine trees, all similar but nonetheless different from one another, have adapted to the extreme weather conditions of our land. Shaped up by time, they bear fruits, which are as scarce as they are balanced, concentrated, complex, unique and unrepeatable. Fruits that give birth to an exclusive wine of its own character, refined during twelve to fourteen months within imperial barrels from French master coopers.
06 CUSTOMERS AND MARKETS Our project addresses people who show high levels of expectancy, care for sustainability, respect for nature and are conscious of this world’s fragility. Distribution is a vital element of the project; we maintain a close relation with our retailers, both at national and international level. Currently, we have representatives in Switzerland, Belgium, France, Australia and Mexico. All share the same passion for wine and transfer it to our natural customers, i.e. creative kitchen restaurants, gourmets or simply gastronomy and wine lovers. Direct sale is another of our essentials. The concept is closely related to the warehouse design, which is located in a privileged spot so as to attract private and exclusive visits.
07 MENTIONS AND ACKNOWLEDGEMENT The passion and care we have shown while developing our project have been widely recognised both at national and international level, as proven by the gold and silver medals won at the most prestigious world contests such as the Vinalies Internationales Paris, Mundus Vini, Les Citadelles du Vin, Concours Mondial de Bruxelles, Tempranillos al Mundo, Bacchus, Zarcillos, among others.
08 ABOUT THE COMPANY Valdemonjas was created on June 8th, 2012 as a limited liability company, with tax no. B47695192. It is written in the Mercantile Register of Valladolid with writing number 2012/238 and was presented with the following entry number: 1/2012/2.719,0, diary 78, seat 648, and was registered on June 11th, 2012, volume 1420, page 9, and inscription 1º with VA-24915 page.
Contact
Follow us:
Valdemonjas, LLC Antonio Machado, 14. 47008 Valladolid +34 983 248 294 · www.valdemonjas.es
Retailers A CORUÑA
AUSTRALIA
Vinoteca O Gaiteiro. C/. La Iglesia, 24.
Tapavino. 6-8 Bulletin Place. 2000 NWS
15621 Larage-Cabañas. Tel. 981 433 841
Sydney. Tel. +61 292473221.
BARCELONA
BÉLGICA
Celler del Cava. C/. Galileo, 238. 08224
Sudvin. Avda. Reine Astrid, 81. 1410
Terrassa. Tel. 937 892 988.
Waterloo. Tel. +32 23875114.
CASTELLÓN
Les Vents d'Anges. Rue du Tienne, 7. 1490
Gescomer. Pl. del Mercado, 10, 3º. 12580
Court-Saint-Etienne. Tel. +32 473731503.
Benicarló. Tel. 964 475 761 MÉXICO GRANADA
Terra & Mondo. Presa Río Mayo Lt 49;
Miguel Pedraza Rodríguez. Ctra. Sierra
Colonia Recursos Hidraúlicos. 54913 Estado
Nevada, 140. 18190 Cenes de La Vega.
de México. Tel. +01 55 24870449.
Tel. 958 486 134. SUIZA GUIPÚZCOA
Pamisa. Le Sansuvy, 33. CH-1772 Grolley.
Vinoteca Ardoteca Mendibil. Pl. San Juan
Tel. +41 264754378.
de la Cruz, 2. 20302 Irún. Tel. 943 660 400. MADRID Josu Recio Castaño. Paseo de las Delicias, 104, 1º d. 28045 Madrid. Tel. 647 531 103.
2014
VALDEMONJAS TECHNICAL DATA SHEETS
2012 Vintage
Most probably the most difficult harvest we
temperature for fermentation at white
have known since our debut in the 90’s. The
wine level. We cut macerations short and
extreme drought could only be softened by
immediately after, pressed mildly to avoid
the greatness of the land.
the herbaceous and astringent aromas caused by skins and seeds at early matura-
We had to prune the racemes to adjust the
tion stage. We extracted only the prime of
load to the lack of rain, in order to avoid
a young and delicate wine. Malolactic
overburdening the plant.
fermentation started in the tank, without problems.
We harvested step by step: first, the plants with higher risk of dehydration, then the
Before October ended, EL
highly vigorous vines from cooler areas,
ready
and finally the areas with the highest
D’Attoma established at 6 months.
potential where plants were well balanced and optimally matured. One month of harvesting for a crop lessened by over 20%. It was therefore an atypical year for EL
PRIMER BESO,
which received not
only grapes from its entitled terroirs (Patio and Gallinero), but also from others (Platea and Balcón) with high-quality potential. We harvested very selectively, in 2 or 3 steps, according to each plant’s development stage. We started on September 20th at 5:30 AM. With torches, we picked the first racemes in the Gallinero at a temperature of 10.5ºC. We finished harvesting on October 12th, day of the Pilar. For this EL PRIMER BESO, we destemmed and selected slightly by removing stalks, we squeezed directly into the inerted and refrigerated tank. Without waiting, we started the alcoholic fermentation by bringing in some oxygen and maintaining a
for
tank
PRIMER BESO
ageing,
which
was
Luca
EL PRIMER BESO The first kiss EL
PRIMER BESO
is elaborated with grapes
that originate from the coolest and most vigorous areas of Valdemonjas (Patio, Gallinero). These are young-harvested grapes, picked at dawn so as to maintain their turgidity and freshness. From vivid-coloured and cheerful musts, after subtle fermentations –as brief as forthright and intense– arises an audacious wine, a storm of aromas and sensations, which take you back to that first kiss. The label, designed by Pati Núñez, was inspired by a 19th-century engraving and suggests nature and history.
Tasting note
Other characteristics
Eye: cherry red, clear and shiny.
Grape variety: tempranillo.
Nose: clean aromas, slight fresh red
Vineyard: over 15 years of age; Cordon
berries aromas.
de Royat spur-training system, double
Mouth: fresh and accessible at first,
variant.
with a final explosion of red berries;
Terroirs (domain of Valdemonjas):
buttery notes; light and balanced, with
Patio, Gallinero and small selection from
present tannins but sweet. Easy to sip.
Platea and Balcón (Quintanilla de
Serving temperature: 16-18 ºC.
Arriba).
Conservation time: approximately
Type of soil: limestone with a pH over
5 years.
8, light and deep soils.
Best serving: three-month bottled.
Alcohol content: 13% vol. Elaboration: fermentations and ageing in stainless tank. Bottled in May, 2013. Bottle: Burgundy-styled Ecova Amiga, light and compact, 75 cl. Box: 6 flat-laying bottles in cardboard box.
2011 Vintage
It was the first harvest, planned from the field with Luca D’Attoma with the objective of combining the freshness with light ripening processes, without excesses, in a year where the plant drained all resources of the soil. We started harvesting very early: on September 29th , at dawn. With torches, we picked the first racemes of the Anfiteatro, which reached the winery in the early hours of the morning, at a temperature of 6/8 degrees. We destemmed and selected the grapes by removing stalks, then moved almost without squeezing to the inerted and refrigerated tank. We carried out a prefermentation to extract as many aromas as possible, then followed seven days of frank fermentation and five days of maceration. Afterwards, we pressed very lightly so as to extract the very prime of the wine avoiding stridency and bitterness. Malolactic fermentation started slowly and without problems in the tank, for part of the load. Ageing was carried out in barrels of 225 and 500 litres not to saturate the wine with wood, but only round it up and accompany it. The vintage was bottled on December 29th, 2012, celebrating the coming of the New Year.
ENTRE PALABRAS Between words In the Anfiteatro, Palco, Galería and Tribuna terroirs, find their origin these delicate, selected grapes, of early-ripeness. The wine obtained after laid-back fermentations is educated from ten to twelve months within the finest oaks. A combination of wisdom, tradition, respect for origins and a hint of rebellion. A wine born to be shared made for those unhurried moments with friend, when time stands still.
Other characteristics Grape variety: tempranillo. Vineyard: over 15 years of age; Cordon de Royat spur-training system, double va-
Tasting note
riant. Terroirs (domain of Valdemonjas): Anfiteatro, Galería and Palco (Quintani-
Eye: full and intense ruby.
lla de Arriba).
Nose: powerful and complex aromas
Type of soil: limestone with a pH above
of ripe black berries, and slight
8, deep soils formed from the dragging
aromas of roasted coffee and dark
of the surrounding shelves, of fine tex-
chocolate.
ture, permeable, over layers of deep clay.
Mouth: delicate and cool of ripe –but
Alcohol content: 14% vol.
not yet confited– fresh black berries.
Elaboration: alcoholic fermentation in
Presence of balsamic woods, fine and
stainless tank, malolactic fermentation
elegant tannins and light roasted
partially in barrel.
cacao. Long but medium-lasting sip.
Ageing 12 months in barrel of 500 and
Serving temperature: 16-18 ºC.
225 litres of French and American oak
Conservation time: beyond 2020.
and bottled since March 2013.
Best serving: starting from 2014.
Bottle: Burgundy-styled Ecova Amiga, light and compact, 75 cl. Total production: 2.770 bottles. Box: 6 flat-laying bottles in cardboard box.
2011 Vintage
For this the first harvest planned from the field with Luca D’Attoma, we tried to keep the freshness of the best grapes of the terroirs showing the most balanced ripeness. Terroirs whose production was limited and strictly adapted to the resources of the soil and the vintage. These, on September 24th, were the last harvested in a premature crop. At the brisk of dusk, with torches, we picked these selected racemes of the Balcón and Platea, at a temperature of 10°C. We destemmed and selected carefully, removing not only stems but also grapes which were not ripe. Without squeezing, we placed part of the crop in a tank and the rest in barrels, which were opened on one side for the occasion, as well as inerted so as to avoid oxidation. We made the pre-fermentation last as long as we could. A pre-fermentation intended to extract as many aromas as possible, then nine days of frank fermentation, followed by five days of maceration. Afterwards, we pressed very lightly so as to extract the very prime of the wine avoiding tannicity. Malolactic fermentation started slowly and without problems in the tank, integrally in the barrels. Ageing was mainly carried out in 225 l barrels –and some of 500 l– not to saturate the wine with wood, but only round it up and accompany it. The vintage was bottled on May 15th 2013, a favourable day according to the biodynamic calendar.
LOS TRES DONES The three gifts Wine with refined elegance, power and complexity. Intense, concentrated and explosive fruits that find their origin in the privileged slopes of Valdemonjas parcel: Balc贸n, Platea and Butaca. The grapes go through an intense and well-balanced ripening process, and finish their fermentation and maceration in micro containers. This wine is structured but easy to drink, full of character and carefully tucked in and refined from twelve to fourteen months in the best of French oaks, with hints of Hungarian woods.
Other characteristics Grape variety: tempranillo. Vineyard: over 15 years of age; cultivated in espalier, with Cordon de Royat spur-training system, double variant.
Tasting note
Terroirs (domain of Valdemonjas): Balc贸n and Platea (Quintanilla de Arriba).
Eye: full and intense ruby.
Type of soil: limestone with a pH above
Nose: powerful and complex aromas
8.2, medium-depth soils (2 meters),
of ripe black berries, and slight
north-exposed slopes made of fine-textu-
aromas of roasted coffee and dark
red, permeable soils, over layers of deep
chocolate.
clay.
Mouth: delicate and cool of fresh ripe
Alcohol content: 14,5% vol.
black berries. Presence of balsamic
Elaboration: alcoholic fermentation in
woods, very fine, sweet and elegant
open barrel and stainless tank; and ma-
tannins; and light roasted cacao.
lolactic fermentation in barrel.
Medium-bodied but long lasting sip.
Ageing of 14 months in 225-l and 500-l
Serving temperature: 18-20 潞C.
barrels made of French and Hungarian
Conservation time: beyond 2020.
oak; bottled since May 2013.
Best serving: starting from 2014.
Bottle: Burgundy-styled Ecova Amiga, light and compact, 75 cl; Bourgogne Tradition 2 for the magnums. Total production: 2,350 bottles of 75 cl and 350 magnums. Box: 6 flat-laying bottles in cardboard box / one-bottle wooden box.
2011 Vintage
Barely arrived, we did nothing more than observing and looking after the domain. It was a perfect year, no excess, with a wonderful autumn for ripening processes. All 1,760 kg of grape were harvested on September 29 in the early hours of the morning; and reached the winery at a temperature of 16째C. We destemmed and selected the grapes carefully, and placed them directly without squeezing into the two 225-l Bordeaux barrels, with open lid, which had been prepared for the occasion. For the first time, we were elaborating wine in an open barrel, which had nonetheless been previously inerted with dry ice. Fermentation started spontaneously, leaving us as mere observers of what was happening. Eight day of fermentation, five days of maceration and a very slight pressing to to extract the very prime of the wine. Malolactic fermentation started directly and without problems. After 35 days, the wine was ready for ageing. There was no need to analyse for us to realise the intrinsic quality of the matter: a complexity, power and persistence that we had never experienced before. Ageing was carried out in 100% new French barrels with three transfers to first fill barrels; 18 months in total. We used extra fine grain T5 Taransaud barrels, semi-toasted casks that were naturally dried for 60 months.
The vintage was
bottled on September 8th 2011.
ABRÍ LAS ALAS I opened my wings This is the crown jewel of our project. The grapes are the result of a respectful and fair viticulture, and are cultivated in compliance with wine-making traditions. The sixty-year-old tinto fino vine trees –all similar but nonetheless different from one another– are adapted to the extreme weather conditions of our land. Shaped up by Time, they bear fruits, which are as scarce as balanced, concentrated, complex, unique and unrepeatable. Fruits that give birth to an exclusive wine of its own character, refined during twelve to fourteen months
within
imperial
barrels
from
French master coopers.
Other characteristics Grape variety: tempranillo. Vineyard: over 60 years of age; traditional goblet training. Terroir: Nogal de la Valera, a southexposed parcel on the right bank of the Duero, at 805 meters above sea level located in La Horra (Burgos). Type of soil: limestone, superficial per-
Tasting note
meable sand texture over deep clay. Alcohol content: 15% vol. Elaboration: open-barrel alcoholic fer-
Eye: full and intense ruby.
mentation; malolactic fermentation in
Nose: powerful and complex aromas
barrel.
of fully ripe black berries. Roasted
Ageing 18 months in T5 Taransaud ba-
coffee and dark chocolate.
rrels; bottled since September 2011.
Mouth: powerful and cool, of fresh
Bottle: stylish and heavy Burgundy-
and ripe –but not yet confited– black
styled Tendance Antique, 75 cl.
berries. Presence of balsamic woods,
Label: the drawing finds its origin
fine and elegant tannins; and slightly
in a 19th-century engraving, taken from
roasted cacao. Long and persistent sip.
the patent for a flying machine
Serving temperature: 18-20 ºC.
presented in the United States.
Conservation time: beyond 2025.
Total production: 250 numbered bottles
Best serving: from 2013.
divided into 25 batches of 5 bottles each (40% for export). Box: 6 flat-laying bottles in cardboard box/one-bottle wooden box.
Editing, design and layout: Conbuenaletra / ideotas, grandes ideas All images belong to Valdemonjas except bottles, made by Alexis Taulé to Pati Núñez.