VITICULTURE&WINEMAKING

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THEFAMILY

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.ElCaleroisnamedforthehighlimestonecontentofitssoil,andisplantedwithPetitVerdot,SyrahandMerlot.

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.Parcelsarevinifiedseparatelytocapturethepersonalityeachvarietal.

AGING Aging takes place nearly exclusively in French oak barrels that are used for four or five years, imparting both tannic structureanddepth.Aconcreteeggwasaddedin2013,andsince2015,thewineryhasusedclayamphoratoagewines.

Howistheterroirreflectedinthe winesofCortijolosAguilares?

Thevineyardisaround 2,950 feet (900 m) abovesea 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.

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.

SingularitiesoftheWinery

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 almost100yearsofinactivityafterphylloxeraarrived.

WhyisCortijolosAguilaresaGrandes PagosdeEspañawinery?

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 theirwinesalongwiththoseofothermembers.

CORTIJODELOS

AGUILARESPORTFOLIO:

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

GoodtoKnow

All grapes from pago El Calero

PinotNoirCLA

DO Sierras de Málaga

Varieties

100% Pinot Noir

Vinification

Partially de-stemmed, fermented. Malolactic and aging in oak and ovoid concrete tanks

GoodtoKnow

Grapes picked at two different dates in order to get a balanced maturity

CORTIJOLOSAGUILARES

Ctra. Ronda a Campillos, pk 35

29400 Puente de la Ventilla

Ronda bodega@cortijolosaguilares.com

Located in Arcos de la Frontera in Cádiz and framed by Sierra Valleja and the Guadalete River, Finca Moncloa is an estate committed to the preserving viticultural and oenological traditions of the region. This begins with the native Tintilla de Rota varietal, which is featured in their red blends and as a monovarietal sweet wine. Drawing on hundreds of years of the González Byass legacy in the area, Finca Moncloa seeks to carry on the tradition of elegant, expressive red wines in Cádiz.

KEYFACTS

CLIMATE: Temperate Mediterranean with dry, hot summers. Alternating winds play a key role during growing season. Average temperature of 73° F (22°C)

ELEVATION:295 - 525 feet (90 - 160 m)

SOILS: Siltyclayandlimestonecomposition, poorinorganicmatter

History

The production of red wine in Cádiz can be traced as far back as the 14th century. In 1835, Finca Moncloa was founded as a family winery dedicated to the production of wines and brandies from Jerez. In 1972, the González Byass family began experimenting with different red and white varieties in the area. They moved from experimentation to production 30 years later when they purchased 112 acres (45 ha) in Arcos de la Frontera to recover the tradition of making wine with Tintilla de Rota.

VINE: 80acres(32ha)dividedinthree subzones

KEYVARIETALS: Tintilla de Rota, Syrah, Petit Verdot, Cabernet Sauvignon, Merlot, Tempranillo, Cabernet Franc

ECO: Waterconservationprogram, includingarainwatercollectionpond

GOODTOKNOW:

In the 19th century, González Byass became the official supplier of sweet wine of the Royal House in the time of Queen Isabella II of Spain with their Tintilla de Rota.