Grandes Pagos de España Webinar Winery Profiles

An historic Rías Baixas winery, Fillaboa is one of the largest and most beautiful estates in

Galicia. Located near the Portuguese border in Salvaterra Do Miño (Pontevedra), between the Tea and Miño rivers, the 17th century estate sits on an 182-acre property framed by an old world stone wall and a stunning 15th century Romanesque bridge. The property encompasses a traditional manor house and an abundance of natural plantings, from magnolias to cork trees, and, of course, vineyards dedicated to 100% Albariño wines. Fillaboa is known for terroir-driven wines that reflect the legacy of their singular estate.

SINCE 2004

KEY FACTS CLIMATE: Atlantic: mild temperatures, and

VINE: 124 acres (50 ha), divided into 12

ELEVATION: Up to 492 feet (150 m)

KEY VARIETAL: 100% Albariño

abundant rainfall in the autumn and winter months

south-facing parcels; 112 acres (45 ha) are GPE-approved

ECO: Committed to biodiversity, SOILS: Granite and alluvial with river stones; sandy loam texture

CLASS: DO Rías Baixas

vineyards are interspersed with olive trees and gardens

INNOVATION: Pushing the limits of

aging in Albariño, encompassing unoaked wine that showcase an aged style

HISTORY According to winery lore, when the Romans first passed through the Fillaboa property 2,000 years ago, they immediately knew the vines were special.

Grapes have been cultivated here for generations, including for wines sent to the Pope. In the years that followed, illustrious tenants cared for the land, committed to preserving its magic. In 2001, the Masaveu family purchased Fillaboa and expanded the estate and its production.

SUSTAINABLE VALUES At Fillaboa, the natural world surrounds you.

In an effort to protect the groundwater and nearby rivers, Fillaboa developed a wastewater treatment plant that cleans and processes all water in the winemaking process. The winery uses ultraviolet light to eliminate possible microorganisms present in the water and a phytobacteria system to decompose viticultural treatment products through natural microbiological action.

They treat the water for their own use within the winery, but also to make sure any water that goes back into the ground is free from pollutants.

THE TEAM Fillaboa is owned and operated by the Masaveu family, who trace their winemaking history back to their ancestor Don Federico Masaveu Rivel, who first owned vineyards in the mid-19th century in Catalunya. José Masaveu Herrero is the CEO of Masaveu Bodegas and has worked in the wine sector for over 20 years.

Isabel Salgado has been Fillaboa’s winemaker for 24 years and has been making Albariño wines for 28 years.

With Albariño in her veins, she is driven by the the uniquely diverse terroir of Fillaboa and the magic of Galicia.

TERROIR Fillaboa’s terroir is defined foremost by its rolling hills near the Miño and Tea rivers, home to a range of animal life and vegetation including alluvial forests and Atlantic wet argan. Decomposed granite called xabre in Galicia predominates with sandy loam texture and river stones throughout, producing exceptionally clean, aromatic wines. The acidic soils reinforce Albariño’s refreshing acidity and the sandy composition facilitates drainage.

An exhaustive soil study conducted in 2017 has enabled Fillaboa to identify and cultivate 12 distinct parcels to realize their full potential.

Located in the Condado do Tea subzone of Rías Baixas, Fillaboa benefits from an Atlantic influence with abundant precipitation in autumn, winter and spring. While the fall and spring are temperate, summer temperatures can reach as high as 104°F (40°C) with ample diurnal temperature shifts. Due to the relatively higher temperatures of this subzone, Albariño has a distinct aromatic profile with pronounced notes of stone and tropical fruits.

FACT Due to the unique combination of its mild Atlantic climate and well-drained soil, Fillaboa is an ideal site for the native Albariño to thrive.

VITICULTURE & WINEMAKING ALBARIÑO Bodega Fillaboa produces wine that expresses the subtlety and depth of their terroir. Albariño, the renowned native grape of Rías Baixas, shows complex aromatics and beautifully structured acidity that make memorable, elegant wines. Fillaboa is fermented in stainless steel tanks and ages on fine lees for six months, lending texture and complexity.

Due to the strong backbone of alcohol and acidity, Albariño ages exceptionally well, gaining depth and complexity over time.

ARTISANRY All wines are produced in small volumes from unique parcels and vinified separately, ensuring care and attention is maintained at every step. Operating with a philosophy of minimum intervention, Fillaboa use only native yeasts in fermentation. The wines are not clarified and minimal doses of ascorbic acid and sulphur are the only products added.

Due to the ripeness of the grapes, the wines usually do not go through malolactic fermentation.

FINCA MONTE ALTO The prized Monte Alto pago, which features 17 acres (7 ha) of vineyard that sit at the highest point of the estate, is especially noteworthy. Benefitting from a strong Atlantic character, this emblematic plot lies 492 feet (150 m) above sea level. Proximity to the Miño river gives the soil a sandy-loam texture with lots of pebbles, ideal for cultivation. The wines made from this parcel are extremely limited – Fillaboa produced under 1,000 cases last year.

Fillaboa trellises many of the vines with the traditional parra system, which elevates widely spaced vines up to seven feet (two m) off the ground on traditional granite pillars, allowing air to circulate and preventing mold and rot from developing in the humid conditions.

How is the terroir reflected in the wines of Fillaboa?

Singularities of the winery

The Albariño cultivated in Fillaboa vineyards shows ripe fruit like pineapple and citrus, and balanced acidity when young. The Atlantic influence, southern hillside exposures, granitic and alluvial soils and lees-aging produce wines rich in substance that evolve and age without the intervention of oak. The acidity will continue to support the palate and the aromatics for years to come.

Fillaboa prides itself on balanced wine. Foregoing any malolactic fermentation, the acidity instead balances the alcohol, producing exceptionally drinkable wines that maintain their complexity with age.

Fillaboa is the largest estate in Pontevedra province, and contains one of the largest single extensions of vineyard in all of DO Rías Baixas. It is a rare example of a château-style winery in the region.

Why is Fillaboa a Grandes Pagos de España winery?

Fillaboa’s work to preserve this ancient property, identify distinct parcels within their vineyards, and promote excellence in winemaking to express the characteristics of the Albariño grown there aligns with the philosophy of GPE. Fillaboa is the only member winery in Galicia to date.

BODEGA FILLABOA PORTFOLIO: Fillaboa Selección Finca Monte Alto, Fillaboa, Fillaboa 1898

Fillaboa Selección Finca Monte Alto DO Rías Baixas

Varieties 100% Albariño

Fillaboa DO Rías Baixas

Varieties 100% Albariño

Vinification

12 months on the lees in stainless steel tanks

Rests on fine lees for a minimum period of six months

Good to Know

Good to Know

Vinification

Limited production, aging potential of five-eight years

LEARN MORE

Blend of eight parcels with vines from 18-31 years. Aging potential up to three years

BODEGA FILLABOA Lugar de Fillaboa 36458 Salvaterra do Miño Pontevedra BodegasFillaboa.com @Masaveubodegas Contact: Teresa Muñoz tmunozv@bodegas.masaveu.com

As one of the only houses in Spain producing single-vineyard sherry and with a pedigree stretching back to the 13th century, Valdespino’s reputation for ethereal sherry is well-earned. Cultivating the famed Macharnudo vineyard – a high altitude plot of pure albariza soil – Valdespino’s sherry is deeply expressive of place and history. Now a part of the esteemed Grupo Estévez (Marqués del Real Tesoro and La Guita), Valdespino is rightly known as the high watermark for sherry production.

SINCE 2011

KEY FACTS CLIMATE: Warm southern climate with Atlantic

VINE: 407 acres (165 ha) in total; 49 acres

influence; average annual temperature 68°F (18°C)

(20 ha) are GPE-approved

ELEVATION: 443 feet (135 m)

KEY VARIETALS: Palomino Fino

SOILS: Albariza – calcium carbonate, clay and silica and subsoil chalk layer

ECO: 20 acres (8 ha) of certified organic

CLASS: DO Jerez-Xérès-Sherry

INNOVATE: The only winery in Jerez still

HISTORY Valdespino is one of the oldest wineries in Jerez, with an origin that reaches back to the 13th century. For his service in the Reconquest of Jerez de la Frontera, Don Alfonso Valdespino was granted lands and estates where he began cultivating vines. The estate as we know it today was incorporated in 1875. In the 19th and 20th centuries, Valdespino earned international acclaim, becoming official purveyors of Spanish and Swedish royal families. In 1999, Valdespino was acquired by the Estévez family, owners of the La Guita and Marqués del Real Tesoro wineries.

vineyard

making single-vineyard and barrel-fermented wines

SUSTAINABLE VALUES Valdespino has 20 acres (8 ha) of certified organic vineyards. Treatments are kept to a minimum as Palomino is disease-resistant, and climate conditions keep vines healthy.

THE TEAM Now in its second generation of Estévez ownership, Valdespino remains a family winery. The technical team (which, it should be noted, is a majority women) consists of 11 people, of which nine are winemakers.

Growing up in a family that loved sherry and inspired by her grandfather who worked in a winery in Sanlúcar de Barrameda, Director of Winemaking Victoria Frutos pursued degrees in agricultural engineering and enology and a master’s in agri-food quality control. She has been working for José Estévez since 2005.

Winemaker: Victoria Frutos

TERROIR Jerez’s southern climate is shaped by the influence of the Atlantic Ocean. The westerly wind brings ocean humidity, watering the vineyard during the early morning. Average annual rainfall is 24 inches and concentrated between October and May. Macharnudo is arguably Jerez’s greatest vineyard.

Its privileged position on a line of hills has a southwest orientation on a 10% slope to take advantage of the cooler western winds and protect it from the warm easterly winds.

The soil of the vineyard is the archetype of the typical albariza, rich in calcium carbonate (containing up to 40%), clay and silica. Thanks to its high levels of calcium carbonate, its clay texture does not crack. It absorbs rain like a sponge. Then, because of the high heat, the soil forms a crust as it dries that powerfully limits evaporation.

VITICULTURE & WINEMAKING MACHARNUDO Valdespino is one of the only Sherry Houses in Spain to make wines from a single vineyard. Vines have been grown in Macharnudo Alto since the 13th century, and Valdespino was well-known for its exceptional qualities by the 19th century. Today, this vineyard is the exclusive source for Marcharnudo Barrel Fermented, Fino Inocente, Amontillado Tio Diego, Palo Cortado CP and Palo Cortado Cardenal.

EXCEPTIONAL WINEMAKING AND AGING To respect tradition and the unique character of their grapes, Valdespino goes above and beyond in all phases of production. For example, in contrast to most houses in Jerez who ferment in stainless steel and inoculate the flor (yeast veil) to influence final style, Valdespino wines are barrel-fermented in reused oak barrels and allowed to follow their natural course.

While DO regulations require a fino sherry to age a minimum of two years, Valdespino’s Fino Inocente, which has 10 criaderas, has an average of 10 years under the flor. The additional aging gives the wines a complexity and texture that stand apart from any other fino in the field. Amontillado Tio Diego also has an exceptional average age of 17 years.

In 2015, Valdespino first produced a still white wine from the Palomino in Macharnudo as an experiment. Today, Marcharnudo Barrel Fermented is a part of their single-vineyard bottlings, and carries the minerality and salinity that this pago is noted for.

How is the terroir reflected in the wines of Valdespino?

velo dies from lack of nutrients, allowing the oxidative phase to initiate naturally.

The calcium carbonate in the Albariza soils of Macharnudo produce very mineral wines. They are savory and saline with long persistence.

Singularities of the Winery

Another key part of Valdespino’s character is from its velo de flor. Composed of yeasts inherent in the atmosphere and impregnated in the barrels, the product is unique to the conditions of the winery. The character that these factors confer on the fino and amontillado is unmistakable. This velo is quite long-lived, allowing Fino Inocente to spend up to 10 years being influenced by it.

This long biological aging process allows Valdespino to create Amontillado Tio Diego without adding alcohol to provoke the transition to oxidative aging. Eventually, the

Fino Inocente from the Macharnudo pago is the only Fino still fermented in 500 L oak barrels, instead of the usual large-capacity stainless steel tanks. It is also one of the only wines that has 10 criaderas, instead of the two or three that other wineries currently have.

Why is Valdespino a Grandes Pagos de España winery?

Valdespino shares the GPE philosophy. They stand alone in making single-vineyard sherry, and believe in the significance of origin. They take exceptional measures to make their wines unique and expressive of their terroir.

VALDESPINO PORTFOLIO: Fino Inocente, Amontillado Tio Diego, Palo Cortado Viejo CP, Palo Cortado Cardenal V.O.R.S.

Fino Inocente

Amontillado Tio Diego

DO Jerez-Xérès-Sherry

DO Jerez-Xérès-Sherry

Varities

Varieties

LEARN MORE VALDESPINO

100% Palomino Fino

100% Palomino Fino

Vinification

Vinification

Fermentation in oak barrels. Biological aging, average 10 years

Fermentation in oak barrels.

Biological and oxidative aging, average age is 17 years

Ctra. N IV Km 640 11408 Jerez de la Frontera Cádiz

Good to Know

Good to Know

GRUPOESTEVEZ.ES/VALDESPINO @GRUPOESTEVEZ

Passes through 10 criaderas and soleras

Passes through eight biological criaderas and three oxidative soleras. No second fortification to stop biological aging

Contact: Jaime Gil jgm@grupoestevez.com

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.

SINCE 2010

KEY FACTS CLIMATE: Continental extreme: harsh

VINE: 64 acres (26 ha) divided into 4

ELEVATION: 2,690 feet (820 m)

KEY VARIETALS: Tempranillo

SOILS: Alluvium: calcareous clay with sand,

ECO: No synthetic products are used;

winters, hot summers offset by higher elevation and temperature variation. Low rainfall.

chalky gravel

CLASS: DO Ribera del Duero

HISTORY 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.

plots and 32 subplots

solar energy installation

INNOVATE: Extensive terroir research

SUSTAINABLE VALUES The vineyards are worked independently by hand according to soil type. Organic compost 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 promote biodiversity.

The winery has plans to expand its use of green energy. They are adding onto existing installations of solar panels to be almost completely energy-self-sufficient in the near future.

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 winemaker and general manager.

Stéphane Derenoncourt has been the consulting winemaker from the project’s start.

Antonio Cancho, Antonio Lázaro and Ruzha Volevska manage the vineyards.

Replace map & info

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 strata of chalk or other variations of the components.

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 help steady ripening at the end of the growing season.

REPLACE PARCEL MAP

In the early years of the winery, the two Antonios who manage the vineyards did not reveal in the village that they worked at Alonso del Yerro. At the time, people questioned the winery’s methods, and the Antonios preferred not to comment. Today, they are proud to talk about their work and share advice with the neighbors.

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 hectoliters per hectare.

AN ESTATE BLEND AND A TWO-SUBPLOT BLEND Eponymous wines, Alonso del Yerro, and María Alonso del Yerro, are the two labels from this estate. The subplots for Alonso del Yerro are vinified separately according to soil type, and are then grouped into 12 different lots. No cold maceration is used; fermentation is with native yeasts. The 12 lots are aged in French 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 extraction to maintain the character of the fruit. The two subplots are vinified separately in 6,000-liter oak vats, and aged in French oak barrels. A quarter of the barrels are renewed each year. The final blend is decided before bottling.

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?

Singularities of the winery

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 Circo plot provides structure and minerality.

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 family members, to make it truly a family affair.

Intense fruit aromas come from fermenting and aging by soil type. For example, wine from the sandiest soils sometimes remains 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 encourage further drinking.

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 and vintage.

ALONSO DEL YERRO PORTFOLIO: María, Alonso del Yerro

María

Alonso Del Yerro

DO Ribera del Duero

DO Ribera del Duero

Varieties

Varieties

100% Tempranillo

100% Tempranillo

Vinification

Vinification

Malolactic in barrel, 15 months in French oak

Good to Know Very limited production, and is only released in good years

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 ALONSODELYERRO.ES @ALONSODELYERRO Contact: Miguel Alonso del Yerro miguelalonso@vay.es

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 earned worldwide recognition for terroir-driven winemaking.

SINCE 2010

KEY FACTS CLIMATE: Continental extreme: low rainfall

and cold winters, hot summers offset by higher elevation and temperature variation

VINE: 475 acres (192 ha) across 54 parcels

KEY VARIETALS: Tempranillo, Syrah,

(760 - 850 m)

Cabernet Sauvignon, Petit Verdot, Garnacha, Sauvignon Blanc, Verdejo, Godello

SOILS: Sandy closer to to the Duero River

ECO: Will be fully certified organic in

ELEVATION: 2,460 - 2,790 feet

with white clay on the hillsides, deep gravel and limestone in select parcels

2024; some biodynamic trials

CLASS: DOP Abadía Retuerta

management project underway, based on understanding nature and terroir

INNOVATE: Climate change mitigation

HISTORY 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 at the largest regional market in Valladolid.

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 GoodResponsibility to Know:practices Abadía Retuerta’s CSR practices include generating include generating employment, boosting

employment, boosting theand local economysustainable and promoting sustainable the local economy promoting tourism.

An annual tourism.

An annual Corporate Social Responsibility Report is published CSR Report is published under the criteria established by the Global under Reporting the criteriaInitiative established by the Global Reporting Initiative (GRI).

(GRI).

SUSTAINABLE VALUES Abadía Retuerta invests in sustainability to protect the natural environment. Initiatives include replanting 65,000 pine trees as part of a comprehensive forestry management program; preservation of local vegetation and animal life; organic biological control of pests with sentinel birds; water recycling for irrigation; sale of honey and pine nuts from the estate; and biodiversity management to maximize the diversity and number of natural pollinators.

THE TEAM Winemaker Ángel Anocíbar and Consulting Winemaker Pascal Delbeck (Château Belair, Ausone) have collaborated since 1996 to identify 54 distinct parcels, distinguished by unique 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 how it is expressed in their wines.

TERROIR The Duero River 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 best terroirs to confront climate change.

Intensive studies have isolated 54 parcels based on unique 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-vineyard wines.

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 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 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. 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.

There are more than 25 red and white grape varieties planted in Abadía Retuerta’s experimental plots. They will be studied over time to see how they adapt to the terroir and changing climate conditions.

How is the terroir reflected in the wines of Abadía Retuerta?

Soils are extremely varied, which allows Abadía Retuerta to maintain homogeneity and consistency in each vintage. The wines show menthol-like balsamic aromas from the surrounding scrubland, rockrose, aromatic herbs and pines.

The dry continental climate makes for mature fruit that yields complex wines with intense color and concentration.

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.

With that analysis, they divided the vineyards into 54 plots. The terroir of the four most singular plots

(Negralada, Garduña, Valdebellón, and Petit Verdot) are the perfect balance of soil, microclimate and variety.

Singularities of the winery 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 with luxury spa and one-star Michelin restaurant, Le Domaine.

Why is Abadía Retuerta a Grandes Pagos de España winery?

GPE provides support to Abadía Retuerta in the mission to recover the historical splendor of this estate, its natural landscape, culture and traditions to leave it in better condition for future generations.

ABADÍA RETUERTA PORTFOLIO: Abadia Retuerta

Selección Especial; Pago Negralada; Pago Garduña; Pago Valdebellón; Petit Verdot; Blanco LeDomaine; Cuvée Palomar

Pago Negralada

Selección Especial

DOP Abadía Retuerta

DOP Abadía Retuerta

Varieties

Varieties (2018 vintage)

100% Tempranillo

Vinification 16 months French oak

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

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

LEARN MORE ABADíA RETUERTA Monastery of Santa María de Retuerta 47340 Retuerta Valladolid

Vinification 12 months American and French oak

Good to Know Mainly Tempranillo with other varieties. A signature blend with vintage character.

ABADIA-RETUERTA.COM @ABADIARETUERTA Contact: Álvaro Pérez Navazo a.perez@abadia-retuerta.es