Meseta Norte Region

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.

KEYFACTS HISTORY

CLIMATE: Continentalextreme:lowrainfall andcoldwinters,hotsummersoffsetbyhigher elevationandtemperaturevariation

ELEVATION:2,460-2,790feet (760-850m)

SOILS: SandyclosertototheDueroRiver withwhiteclayonthehillsides,deepgraveland limestoneinselectparcels

CLASS: DOPAbadíaRetuerta

VINE: 475acres(192ha)across54 parcels

KEYVARIETALS:Tempranillo,Syrah, CabernetSauvignon,PetitVerdot,Garnacha, SauvignonBlanc,Verdejo,Godello

ECO: Willbefullycertifiedorganicin 2024;somebiodynamictrials

INNOVATE: Climatechangemitigation managementprojectunderway,basedon understandingnatureandterroir

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.

: Abadía Retuerta’s Corporate Social Responsibility practices include generating employment, boosting the local economy and promoting sustainable tourism. An annual CSR Report is published under the criteria established by the Global Reporting Initiative (GRI).

GoodtoKnow

Winemaker Pascal Delbeck (Château Belair, Ausone) have collaborated since 1996 to identify 54 distinct parcels, distinguished by unique soil composition, varietyandexposure.

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 howitisexpressedintheirwines.

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 thebestterroirstoconfrontclimatechange.

Intensive studies have isolated 54 parcels based on unique soils, exposures, and suitability to different varieties. Pago Valdebellón (Cabernet Sauvignon),PagoNegralada(Tempranillo),Pago Garduña (Syrah) and PV (Petit Verdot) are four parcel that show particular terroir character and arebottledassingle-vineyardwines.

VITICULTURE&WINEMAKING

EXPERIMENTATION In the 90s, Abadía Retuerta began to study and recognize the effects of climate change. Varieties that couldfarewellandbeblendedwiththeirflagshipTempranillo—likeTourigaNacional,Garnachaandothers—wereplanted.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 propagatedandwillbecalledTempranilloAbadíaRetuerta.

MICRO-VITICULTURE AND MICRO-VINIFICATION All54parcelsareindependentlycultivated,hand-harvestedandselectedat 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 nuanceofeachvintage.

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 followsAbadía 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,andfinenessoftannins.

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 each vintage. The wines show menthol-like balsamic aromas from the surrounding scrubland, rockrose, aromaticherbsandpines.

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.Theterroirofthefourmostsingularplots

ABADÍARETUERTA

PORTFOLIO:Abadia Retuerta

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

PagoNegralada

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

Singularitiesofthewinery

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,LeDomaine.

WhyisAbadíaRetuertaaGrandes PagosdeEspañawinery?

GPE provides support to Abadía Retuerta in the missiontorecoverthehistoricalsplendorofthisestate,

SelecciónEspecial

Varieties(2018vintage)

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

ABADíARETUERTA

Monastery of Santa María de Retuerta 47340 Retuerta

Valladolid

16 months French oak

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

12 months American and French

Mainly Tempranillo with other varieties. A signature blend with

Since 1978, Mauro has produced high-quality red wines designed for long aging in the riverside town of Tudela de Duero. In 1980, the winery was acquired by Mariano García and named in memory of his father, Mauro. Its reputation is clear as one of the first wineries to blaze a trail making top quality wines outside of a DO. Mauro was the García family’s first acquisition of three wineries, including San Román Bodegas y Viñedos in (1997) and Garmón Continental (2014).

KEYFACTS

CLIMATE: Continentalextremewithlong, harshwintersandshort,hot,drysummers. Approximateannualrainfallis450mm; averagesunlighthoursis2,700peryear

ELEVATION:2,296-2,788feet (700-850m)

SOILS: Calcareousclaysoilswithloose quartzitegravelandsand

CLASS: VinodelaTierraCastillayLeón

HISTORY

VINE: 164acres(90ha)across10+plots

KEYVARIETALS:Tempranillo, CabernetSauvignon,Syrah,Godello, Garnacha

ECO: In2020,25%oftotalenergy consumptionwasproducedby photovoltaicplants

INNOVATE: Studyofmetabolic processofnativeyeasts,useoftreatments tostimulatevine’snaturalimmunity

Although Mauro’s wines were initially produced in a restored 17th century house, a sleek new winery was built in 2004 just outside of Tudela de Duero. Today, the historic building is home to several barrel rooms, enriching the area’s history of winemaking.

In 1562, King Philip II exempted Tudela de Duero from paying taxes due to the quality of its vines. Wine was the town’s main source of wealth for many years. In fact, the estate produced more than 3 million liters of wine for private consumption and sale in 1785. Today, the economy relies heavily on agriculture; Tudela is also renowned for its produce.

SUSTAINABLEVALUES

Mauro is committed to sustainable energy consumption. In 2020, 25% of the total energy consumption of the winery was produced by the winery’s photovoltaic plants. The energy purchased has an “A” certification from the National Commission of Markets and Competition for their commitment to independentlyproducedgreenenergy.

Winerysuppliesarealsoregularlyevaluatedfor their level of sustainability. When possible, Mauro purchases products that can be recycled, and if not, reduces their use where possible.

THEFAMILY

Mariano García has worked alongside sons Eduardo and Alberto since 2001 in all three of their winery projects. There has been no generational change in management; Mariano says that he has left his sons freedom and confidence, even to make mistakes. The brothers respond good-humoredly that the sameholdstruefortheirfather.

Eduardo, Mariano and Alberto García

TERROIR

The topography of Mauro’s vineyards is influenced by the Duero River. In fact, the town of Tudela de Duero is known as la lágrima del Duero (tear of the Duero) due to its location in a pronounced bend of the river. The area’s flat terrain is broken up by paramos up to 2,780 feet (850 m) high. The majority of Mauro’s vineyards are on the sides of the Páramo de La Buena Rubia, someofwhichhavea15%grade.

The dominant soil of the vineyards is loose, light and deep with a sandy-clay and sandy-calcareous composition. It has a balanced texture and high pH with low rainfall. This causes water stress, mitigated by the well-developed root structure. On the páramo and its slopes, the brown soil is covered in stones, while the valleyshavegrayclaymarlandsandyclaywithgravel.

VITICULTURE&WINEMAKING

SIX DISTINCT VARIETIES: There are six different varieties planted in Mauro’s vineyards, although more than half the vines areTempranillo.Theaveragevineageis35yearswithyieldsbetween1.21to2.2tonsperacre(3,000and5,000kg/ha).In 2017,CabernetSauvignonwasplantedatmorethan2,640feet(800m)tohelpmaintainfreshnessinthegrapes.

ORGANIC VITICULTURE: Inadditiontoorganicpractices,someparcelsarefarmedbiodynamicallywithnaturaltreatments suchashorsetail,valerianrootandnettles.Amongthegoalsaretopromotehealthysoilbalance,minimizeerosionandhelp stimulatetheplant’snaturalimmunity.

WINEMAKING & AGING: After a staggered harvest, the cooled, selected grapes are destemmed and moved to fermentationvats.Nativeyeastsareusedinfermentation.Malolacticfermentationtakesplaceinacombinationofstainless steeltanks,oakbarrelsandvats.

Known for their expertise in barrel aging, Mauro practices micro-vinification by separating the grapes by plots and varieties from harvest until the end of aging in oak in order to respect the diversity and personality of each parcel. The French oak barrelsareallfine-grained,subjecttotwoandthree-yeardryingprocedures,andarereplacedatarateof30%eachyear.

75% of all vines are goblet-trained,though all the Godello and CabernetSauvignonis trellised. The plant densityisaround6,175 vines per acre (2,500 vinesperhectare).

Howistheterroirreflectedinthe winesofMauro?

The terroir in Tudela is expressed in a precise and clearfruit,andaripeandsofttannin.

Singularitiesofthewinery

BODEGASMAURO PORTFOLIO:

Mauro, Mauro VS, Terreus, Mauro Godello

85% Tempranillo, 15% Syrah and Cabernet Sauvignon

Fermentation with native yeasts, then about 15 months in French oak foudres and barrels

GoodtoKnow

Grapes from the Tudela de

MAUROVS

Vino de la Tierra Castilla y León

100% Tempranillo

Vinification

Fermentation with native yeasts, then about 25 months in French

GoodtoKnow

Grapes from the Tudela de Duero and Transpinedo

BODEGASMAURO

Ctra de Villaibañez, Km 1

47320 Tudela de Duero

Valladolid

Vino de la Tierra Castilla y León

Didier Belondrade wanted to create a French-style “vin de château” where the wines would authentically express thier terroir of origen. His discovery of the untapped aging potential of Verdejo led him to Rueda. In 1994, Belondrade’s dream came true when his winery launched in Nava Del Rey. Two years later, the first vintage of Belondrade y Lurton was released andits success echoed around the globe as the winery debuted in the Japanese and American markets. Today, Belondrade has expanded its selection of wines while maintaining its commitment to the Castilian Meseta and its terroir.

KEYFACTS

CLIMATE: Long,coldwintersandshort, warmsummerswithahighdiurnaltemperature change.HighwindsfromApriltoJuly

ELEVATION:2,460feet(750m)

SOILS: Mixofsand,clayandpebbles alongsidelimestoneveins

CLASS: DORueda,VdTCastillayLeón

HISTORY

The production of Belondrade wines began in a rented facility in Nava del Rey in 1994. Now, they are produced in the winery’s own facility located in the town of La Seca, on top of the Castilian plateau and just a few kilometers from the Duero River in Tordesillas. The winery was designed by Vincent Defos du Rau and is reminiscent of the Castilian Meseta, which seamlessly blends into its surrounding environment. In 2012, 12 years after the opening of the winery in La Seca, Belondrade inaugurated the barrel cellar. They will debut a new building in 2023 inspired by Mies van der Rohe’s Farnsworth House (Illinois, USA) which will house the offices and the reception center.

VINE: 98acres(40ha)ofvineyards,divided into23plotsofvaryingsizesandages

KEYVARIETALS:Verdejo,Tempranillo, Syrah,smallamountofwhiteRhonevarieties

ECO: Certifiedorganic;installationofsolar panelstosupportrenewableenergyuse

INNOVATE: Experimentswithcovercrops

THEFAMILY

Belondrade is a family winery with 14 team members. Though founder Didier Belondrade is active in leadership, son Jean oversees daily operations. Jean has been around the winery since he was a child, and wanted to continue in the family business. He studied the famous DUAD in Bordeaux and holds an MBA. Experiences in France, Chile and Germany added depth to his understandingofterroirandpassionforthewineworld.

Early on, Didier chose Winemaker Marta Baquerizo to be an accomplice in realizing his unorthodox vision of Verdejo. She studied enology in Bordeaux and interned at Pétrus. Marta was one of only three women winemakers in Rueda at the time, and since has mentored many young winemakers in her more than 20yearsatBelondrade.

In 2015, the Belondrade Arte y Vino Foundation was created as a way to highlight and promote all forms of artistic interpretation and make them accessible to society. Didier Belondrade believes that a discussion of interpretation is the bridge between the worlds of art and wine.

SUSTAINABLEVALUES

As a fierce advocate of sustainable practices from the start, Belondrade has maintained a commitment to the Castilian Meseta and local biodiversity. In 2007, the estate produced its first wine using indigenous yeasts and 100% spontaneous fermentation, and obtained organic certification in 2010. In 2016, Belondrade’s obsession with diversity and character led to the acquisition of two more plots of old vines–LaAlamedaandLaCruz.Theirlatest projects include experimenting with different cover crops to encourage soil regeneration.

TERROIR

The soils on the plateau date from the Cenozoic (or Tertiary) Era, forming around 60 million years ago and are characterized by their low content of organicmatter.Theyareprimarilymadeofalayerofpebblesaround10to 60 centimeters (4 to 24 inches) thick, a layer of clay subsoil and a deep layer of limestone. In each of the 23 plots, there is a mix of pebbles, sand, clay and limestone, which in varying percentages lends each wine unique styleandpersonality.Plotsarealsodifferentiatedbytherelativeageofthe vines,theorientation,plantingdensityanddistinctpruning.

The climate is continental with little rainfall, characterized by long, cold winters and short, hot summers. Great thermal amplitude between day and night allows for phenolic maturity and high acidity, lending complexitytothefruit.

LaSeca

VITICULTURE&WINEMAKING

VITICULTURE Plowingencouragessoilaeration(oxygensupplytosupportproperdevelopmentofmicroorganismsandtheroot system)andeliminatesweeds,limitingthedamagefromspringfrostsandimprovingthecaptureanduseofrainfall.Experiments withdifferentcovercropsareusedtostudytheirimpactonsoilregeneration.Arelativelylong,latepruninginhibitsthegrowthof the buds and prevents possible damage from late frost and hail. Summer pruning is usually done to choose the formation of futurebunchesandfosteraeration.Greenharvestingensuresevenripeningandcloseryieldmanagement.

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, andtheslowmicrooxygenationfromagingwithleesinbarrelsleadstopastryandbriochenotesonthenose.

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 stainlesssteelandbarrel-fermentedwines.

Two of Belondrade’s annual releases–QuintaApoloniaand QuintaClarisa–arenamedafter DidierBelondrade’sdaughters.

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

LEARNMORE

San

Román Bodegas y Viñedos is the García family’s second winery in the Duero Valley following Bodegas Mauro. In 1996, the family purchased their first vineyards and property inthe Toro region, expanding their holdings to the towns of Pedrosa del Rey, Villaester and San Román de Hornija in the province of Valladolid. The San Román winery in Pedrosa del Rey was inaugurated in 1997 and their vineyard holdings expanded a few years later with land in Morales de Toro.

KEYFACTS

CLIMATE: Continentalextremewith summerheatandintensecoldinwinter

ELEVATION:2,280-2,953feet (695-900m)

SOILS: Stonyorsandywithclaysubsoils thatretainwater

CLASS: DOToro

HISTORY

The Toro region has a rich winegrowing tradition dating back to the pre-Roman colonization of Spain. During the Reconquista, several Christian kings, such as Alfonso I of León, promoted the virtue of the region’s wines, some of which made the passage during the first journeys to the New World.

The García family also recognized the value and potential of Toro wines. In 1995, they began monitoring various plots of older vines in the northeast section of Toro and carried out experimental vinifications with the Tinta de Toro and Garnacha varieties.

VINE: 321acres(130ha)across10+plots

KEYVARIETALS:TintadeToro, Garnacha,Malvasia

ECO: Vineyardsarecertifiedorganic undergoingconversiontobiodynamic

INNOVATE: Aginginvesselsof differentsizesandmaterialstopreserve theintegrityofthefruit

THEFAMILY

MarianoGarcíahasworkedalongsidesonsEduardo andAlbertosince2001inallthreeoftheirwinery projects.Therehasbeennogenerationalchangein management;Marianosaysthathehaslefthissons freedomandconfidence,eventomakemistakes. Thebrothersrespondgood-humoredlythatthe sameholdstruefortheirfather.

SUSTAINABLEVALUES

The organically-grown vineyards are being converted to biodynamic viticulture production with the goal of increasing organic matter, to foster biodiversity in the soilandtomitigateerosion.

Eduardo, Mariano and Alberto García

TERROIR

San Román extends over 345 acres of vineyards in the municipalities of Pedrosa del Rey, San Román de Hornija, Villaester and Morales de Toro. Most of the vines are in the municipality of San Román de Hornija,whichisquiteflatandsitsat2,158feetofaltitude.

The dry continental climate is characterized by long periods without precipitation; annual rainfall is usually between 200 and 400 mm. However, frosts are less frequent than in nearby Ribera del Duero, allowing for more regular harvests. Wide thermal contrasts after veraison help grapes ripen steadily and development more complexity.

There are two different growing areas characterized by distinct soils where alluvial material predominates. In Pedrosa del Rey and Villaester, the soils are sandy clay with gravel, whereas the soils in the municipality of San Román are covered in river stones which filter the waterandmoderatethermalcontrasts.

VITICULTURE&WINEMAKING

VITICULTURE

The soils are loose and light on the surface. They are plowed and fertilized using the winery’s own compost to lighten the texture and support deep root growth. Most vines are goblet-trained and many vines are on ungrafted rootstock. Due to longperiodsofdroughtandlowannualrainfall,yieldsarekepttoaround1.21to2.2tonsperacre(3,000to5,000kg/ha).

WINEMAKING & AGING

Harvesting is staggered, and each plot is picked according to maturity. When the grapes arrive at the winery, they are placedinacoldchambertorestpriortosorting.Afterdestemming,theyaretransferredtostainlesssteeltanksforalcoholic fermentationusingnativeyeasts.Fermentationandmacerationlastsbetween12to20days,dependingontheyear.

San Román practices micro-vinification by separating the grapes by plots and varieties from harvest until the end of aging inoaktorespectthediversityandpersonalityofeachparcel.FrenchandAmericanoakareusedforthebarrelsandfoudres; thebarrelsarereplacedatarateof30%eachyear.

85% of San Román’s vines are Tinta de Toro, and they are 45 years oldonaverage.

Howistheterroirreflectedinthe winesofSanRomán?

The terroir is reflected in the precision of the tannins, the brightness of the fruit and the containedopulenceinthetextureofthewines.

BODEGASANROMÁN PORTFOLIO:

Prima, San Román, Cartago, San Román Malvasía

85% Tinta de Toro, 15% Garnacha and others

14 months in French and American oak barrels and foudres of different ages

GoodtoKnow

From vines between 15 and

Singularitiesofthewinery 100% Tinta de Toro 24 months in new and used 225 and 500 liter French, American GoodtoKnow

Not many decades ago, vineyards were disappearing from Toro. The García family purchased parcels of old vines to preserve this legacy. At San Román, the cultivation of the vineyard is organic with biodynamic practices as a guaranteeofpreventiveandsustainableviticulture.

WhyisSanRománaGrandesPagos deEspañawinery?

Mauro and San Román were two of GPE’s earliest

From vines more than 45 years old

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: Extremetemperaturesinwinter andsummer.DueroRiverinfluencecreates periodsoffogduringthewinter;shortageof rainfallinsummer

ELEVATION:2,133-2,625feet (650-800m)

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.

SUSTAINABLEVALUES

Numanthia’s mission is to preserve the natural and centenarian cultural patrimony the of Toro region. All old vineyards are managed organically.Sofar,theyhavecertified287acres (116 ha) and are planning to reach 100% organic certified by 2024. To protect their ecosystem, Numanthia encourages and preserves biodiversity through a collaboration with GREFA (Grupo de Rehabilitación de la Fauna Autóctona y su Hábitat), a non-profit wildlife advocacy group. Bodega Numanthia also aims to become C02-neutral with a

TERROIR

Bodega Numanthia benefits from the widely varied climate of DO Toro.Theregionhaseightdifferentterroirtypes,andisknownforits semi-arid climate with harsh winters and hot summers. With the Duero River running through the north of the area, the vineyards experience periods of fog that help cool the grapes during the brutally hot summers. Wide diurnal temperature shifts also allow thegrapestomaintaintheiracidityandbalance.

Thegravelandsandsoilscontainlittleorganicmatter.This,coupled with a climate prone to long periods of drought with little rainfall, provides a stressful environment for vines. This is key to the highly complex, concentrated and full-bodied wines DO Toro is known for.

A vast range of flora and fauna populates the area, including orange, fig, olive, prickly pear and oak trees. Many herbs and flowers such as thyme, juniper, rockroses and broom all contribute tothecharacterofNumanthia’swines.

VITICULTURE&WINEMAKING

VITICULTURE Bodega Numanthia is composed of 494 acres (200 ha) of vines in the villages of Toro: Morales de Toro, Valdefinjas, Venialbo, El Pego and Argujillo. Vines are between 70 and 200 years old; the ungrafted vines are goblet-trained to protect them from long periods of drought and extended sun exposure. The lack of rainfall and irrigation force vine roots to grow up to five meters into the earth to reach water. This deprivation results in low-yields with highly-concentrated,thick-skinnedfruit.Theaverageyieldis1,600lbsperacre(1,800kgperha).

WINEMAKING Each of the 150 plots are manually-harvested between the first weeks of September and early October after they have been individually confirmed to be at their optimal maturity. Grapes are selected with an optical sorter and thenseeafourtofivedayperiodofcoldprefermentativemaceration.Extendedmacerationontheskinsafterfermentation in either new French or neutral French oak barrels creates a lush texture on the palate. Bodega Numanthia focuses on “infusionratherthanextraction”toachievethebalanceofpowerandelegance.

Numanthia is a wine crafted to reflect the diversity of the Toro terroir and is blended from 100 plots. After 18 months in French oak, it is bottle-aged at the winery for five years before release. Termanthia is an expression of the Tinta de Toro grapefromselectparcelsoftheiroldestvines.Itspends22monthsinFrenchoak,followedbyfiveyearsofbottleaging.

BodegaNumanthia’swinesarenamedafter theCeltiberianvillagesaroundNumancia. Differentelementsofthewinepackaging areinspiredbyobjectsdiscoveredduring thelocalarchaeologicalexpeditionsinthe cityofNumancia. Most of Numanthia’s vines are between 70 and 200 years old. An exceptional plot of 10 acres (4.8ha)locatedinArgujillowas plantedmorethan120yearsago, andsomeselectvineshavebeen dated as far back as 200 years. Local families have cared for these plots for generations, and work closely with the team at BodegaNumanthia.

Howistheterroirreflectedinthe winesofBodegaNumanthia?

The wines of Bodega Numanthia have a rare duality of expression that is both warm and fresh. They evoke fresh herbs such as thyme, mint and eucalyptus, as wellasredfruit,licorice,cinnamonandpepper.

The wines are all from Tinta de Toro; a strain of Tempranillo that thrives in the gravel, sand and clay soils of the region. The plant’s fight for nourishment due to soil conditions and low rainfall yields thick-skinned, highly concentrated fruit known as “the blackest of black grapes.” This fruit becomes full-bodied,fruit-forwardwinethatisalsoquiteearthy.

BODEGANUMANTHIA PORTFOLIO:

Numanthia, Termanthia

Numanthia

DOToro

Varieties

100% Tinta de Toro

Vinification

18 months in French oak 225L and 400L barrels. 60% new barrels, 40% second use

GoodtoKnow

Sourced from ungrafted vines that are 70+ years-old

Singularitiesofthewinery

Working hand-in-hand with local families, Bodega

Numanthia manages its vineyards through organic practices, striving to preserve, protect and nourish the heritage of the land. The estate proudly produces wine using 100% Tinta de Toro, a variety thathasgrownheresincethe2ndcenturyB.C.

WhyisBodegaNumanthiaa GrandesPagosdeEspañawinery?

BodegaNumanthiaisfullyalignedwiththemission ofGrandesPagosdeEspaña:todefendtheunique personalityofestatewinesandtosharetheirculture anduniqueness.

ermanthia

DOToro

Varieties

100% Tinta de Toro

Vinification

22 months in new French oak barrels; racked every four months

GoodtoKnow

Sourced from ungrafted, 120+ year-old vines

Located in the province of Leon, Fuentes del Silencio was created in 2013 by two passionate wine-lovers. Tucked away in an area untouched by industrialization, their mission is to resurrect the centuriesold vines on their land and restore long-forgotten, heirloom grape varietals. Fuentes del Silencio, or “Fountains of Silence,” is an homage to the village where they are located, Herreros de Jamuz. With its passionate and knowledgeable team, Fuentes del Silencio is dedicated to recovering the viticultural heritage of this area off thebeatenpath.

KEYFACTS

CLIMATE: Drycontinental:long,cold winterswithintensefrostsandhot,dry summers

ELEVATION:2,805feet(855m)

SOILS: SiteofanoldRomanmine;quartzite inasandy-claymatrix,tracesofgold

CLASS: VinosdelaTierraofCastillayLeón

HISTORY

The Romans first brought the vine to this region centuries ago. Fuentes de Silencio sits on part of what was the most prolific gold mine in the Roman Empire. Between the 9th and 20th centuries, the Jamuz Valley was a considerable wine-producing area with hillsides perfect for vineyards. Pilgrims on the Way of St. James, or CaminodeSantiago,would buy wine here to take on their journeys. Today, the vineyard boasts pre-phylloxeric vines from the end of 19th century, as well as an old winery that was excavated in the hillside.

VINE: 67acres(28ha)dividedinto120plots

KEYVARIETALS:Mencía,Alicante Bouschet,Palomino,Godello,GranNegro, DoñaBlanca,PrietoPicudo

ECO: Certifiedorganicin2020

INNOVATE: Recoveryofthevineyardsin

respect for the environment in many ways, including avoiding the use of synthetic products and restoring the local wine heritage by recovering pre-phylloxeric and centenary vineyards. Natural soil treatments improve aeration within the vines and help maintain the biodiversity and balance of thenative faunaandflora.

THETEAM

Marta Ramas and Miguel Fisac both hold degrees in enology from the University of Bordeaux. They have worked for renowned winemakers like Denis Dubourdieu and Stéphane Derenoncourt, and at several Grand Cru Classés in Saint-Émilion and Pessac-Léognan. Later, Marta and Miguel sought out jobs in New Zealand, South Africa and Napa Valley before returning to Spain in 2013. They direct winemaking efforts while Alberto Aldonza directs work inthevineyards.

TERROIR

Fuentes del Silencio’s vineyards sit along the valley of the Jamuz River, which originates in the Teleno mountains a few kilometers away from the village of Herreros. The pago is on a raña, or collection of slopes and plains at the bottom of a mountain, whichhasbeenerodedbywaterandrainfall.Soilis comprised of alluvial deposits from the mountains, includingweatheredslatesandquartzitestoneson asandy-claymatrix.

The soil is rich in mineral deposits including quartz and gold, the latter being a product of the ancient gold mines that were heavily used during Roman times. These deposits have created unique strains of naturally occurring yeast and bacteria that shapethetextureandpalateoftheestate’swines.

VITICULTURE&WINEMAKING

VITICULTURE

Traditionally in the Jamuz valley, each family had a few small plots planted with vines to tend. This is evident today in the more than 100 plots that make up the vineyards of Fuentes del Silencio, and has conditioned the methods and tools used tocultivatethosevines.Manyaretrainedusingatraditionalmethodcalledvasorestrero,whichrequiresmeticulousworkby the vineyard team. The vines are grown inside an olla (pot), a hole about 24 in (60 cm) in diameter and 12 in (30 cm) deep, to protect them from frost and cold. So close to the ground, retained heat in the soils keeps the grapes ripening as cooler weather approaches. There is no irrigation forcing the old vines to dig deep into the soil for water and nutrients, producing highconcentrationandcomplexity.

WINEMAKING

Torespectthefruitfromtheiruniqueterroir,FuentesdelSilenciousesthebesttoolsandmaterialsforthejob.Forexample, using concrete and cocciopesto provides micro-oxygenation while respecting grape varieties with a floral and subtle profile, such as high-altitude Mencía. Oak is still used partially for its benefits in providing tannins, but the winemakers

SelectHeirloomVarieties:

GranNegro:Redvarietywithsmall, compact clusters. It adds polyphenols and acidity to the wines.

Mencía:TheMencíathatisfoundin Jamuzisfromaveryoldclonethat isuniquelyadaptedtothealtitude andcontinentalclimateofthearea.

White varieties include the Doña Blanca,GodelloyPalomino.

Howistheterroirreflectedinthe winesofFuentesdelSilencio?

The wines of Fuentes del Silencio are marked by the influence of the environment. The altitude encourages a natural acidity in the final phases of maturation while the soils, which have high heavy metal content, provide the vines with additional elements that translate into a unique texture and salinityinthewines.

Singularitiesofthewinery

Fuentes del Silencio aims to restore and repopulate raregrapevarietalsthatareuniquetotheland.Many of these were either thought to be lost or have not been seen before, making their growth and prosperityvitaltothefutureofSpanishwinemaking.

WhyisFuentesdelSilencioa GrandesPagosdeEspañawinery?

FuentesdelSilencio’smission iscenteredaroundthe defenseandrecoveryofvineyardsinanalmost forgottenarea.Throughtheirworkwiththeuniqueland oftheJamuzValley,theystrivetocreatean environmentofharmony,sustainabilityandrebirth.

FUENTESDELSILENCIO PORTFOLIO:

Prieto Picudo Viejo, La Gándara, Las Jaras Rosé, Villaflórez, Mataperezosa, Las Jaras, Las Quintas, La Gándara

LasQuintas

VdT Tierra de Castilla y León

Varieties

85% Mencía, 13% Alicante Bouschet, and 2% Palomino

Vinification

30% whole cluster.

Spontaneous fermentation in French oak vats. Soft pressing in 500 L barrels; 14 months aging

GoodtoKnow

New oak allows for a balanced blend of fruity, smoky, and spicy

fermentation in French oak for 2140 days, then 10 months aging. Unfiltered, but lightly fined

GoodtoKnow

Women crush the grapes by foot - it is thought that they do it more delicately than the men

SEI SOLO was started by Javier Zaccagnini in 2007 from four small plots of old-vine Tempranillo in the municipality of La Horra in Ribera del Duero. When he began tests with these parcels, Zaccagnini was looking for a different approach to grow and vinify Tempranillo to enhancethe fruit, finesse and elegance. Since then, more parcels have been added, and the first vintage was released in 2011, providing a singular expression of 100% Tempranillo in Ribera del Duero

KEYFACTS

CLIMATE: Extremecontinentalwithlong, harshwintersandshort,hot,drysummers; averagerainfall450mm

ELEVATION:2,690-2,800feet (820-850m)

SOILS: Greatvariationbyplot:clay, calcareous,sand,pebbles,cobbled-stones–andmixesofallthementioned

CLASS: DO RiberadelDuero

HISTORY

Javier Zaccagnini did not start his career in the wine business, and was not particularly interested in wine when he was working in the automotive industry. After 10 years, he changed paths and dove into the world of wine. Javier accepted a position as the director of DO Ribera del Duero for six years before co-founding Bodegas AALTO with Mariano García in 1999 and Bodegas Ossian in DO Rueda in 2005. He purchased a plot of very old vines in 2007, and SEI SOLO was born. He later sold his shares in AALTO and OSSIAN to dedicate himself exclusively to his new personal and family- owned winery.

VINE: 79acres(32ha)spreadoutover28 plots

KEYVARIETALS:100%Tempranillo

ECO: Practicesorganicviticultureand waterconservation

INNOVATE: Useof600-literbarrels madefromFrenchoakwithextended dryingtimes

THEFAMILY

Javier’s son, Michael Zaccagnini, is the manager and technical director of the winery. Maria Gamboa, Michael’s wife, manages operations and logistics; and José Ignacio Moro is Michael’s right-handmanincellarwork.

Michael studied viticulture and enology at Madrid Polytechnical University. He spent a year working harvest in Bordeaux and Burgundy, later traveling to New Zealand for winemaking experience in Marlborough. Michael also worked alongside Mariano García and Antonio Moral at AALTO for several years before joining his father at SEI SOLO.

SUSTAINABLEVALUES

Practicesorganicviticultureandwater conservation.

TERROIR

SEI SOLO’s vineyards are located in the coveted village of La Horra. It has its own unique microclimate, as it is almost in the center of the Ribera del Duero valley both in terms of north-south and east-west, and it is quite close totheDueroRiver.

La Horra has a wide variety of soils. Even within short distances, the soil varies. For example, clay predominates in the Barroso plot, and Arcos has a mixture of clay and chalk with some pebbles on the surface. Santa Cruz has an interesting percentage of sand mixed in with clay. All these differences give the wines a depth and complexity on the palate that SEI SOLO strives for.

SEI SOLO Onlygrapesfromveryoldvinesareusedintheirpremierecuv´re,SEISOLO.Thevinesarebetween60and100 years old, all from low-yielding bush vines (1,000 to 2,500 kg per ha). Each plot is fermented separately in small stainless steel tanks with native yeasts. Gentle pump-overs preserve the fruit and extract only fine tannins. Malolactic fermentation takes place in second-year 228-liter French barrels. Always in search of finesse and elegance, Javier and Michael started experimenting with aging in 600-liter barrels many years ago. Their efforts were rewarded; now SEI SOLO is aged exclusivelyinthesebarrelsbetween17to20months,ofwhichalowpercentagearenew.

PRELUDIO DE SEI SOLO Preludio de SEI SOLO combines grapes from old and younger vines in La Horra, as well as grapesfromotherexcellentvineyardslocatedinMoradilloandGumieldeIzán.Fromthe2021vintageforward,Preludiohas beenmadecompletely fromLaHorravineyards.Eachplotisfermentedseparatelyinstainlesssteelwithnativeyeasts,and malolactictakesplaceinbarrelsandtanks.Thewineisagedfrom17to20monthsinboth228-and600-literbarrels.

Vines in SEI SOLO’s old plots were grafted by their owners, more than 50 years ago. At that time, grafts were done with cuttings from the best vineyard in the family. SEI SOLO now benefits from several strains of Tempranillo that are well-adapted to local conditions.

Howistheterroirreflectedinthe winesofSEISOLO?

Theterroir(soil,climate,orientation,variety)is alwaysreflectedoneverywine,asitdeterminesthe rawmaterialforthewinemaker.

ThevineyardslocatedinLaHorrahaveadistinct character,producinggreatstructureandcolorbut withsofttannins.Itis,truly,averyuniquevillage.

Singularitiesofthewinery

SEI SOLO dedicates their efforts solely to the Tempranillo grape. To respect the character and expression of the variety, they pioneered the use of 600-liter barrels to achieve the fruit expression, eleganceandfinessetheysoughtout.

WhyisSEISOLOaGrandesPagosde Españawinery?

SEI SOLO is proud of its membership in Grandes Pagos de España. As a winery that strives for the highest quality, they share the goals of excellence of the association and are pleased to meet all the rigorousrequirementsformembership.

SEISOLOPORTFOLIO:

SEI SOLO, Preludio de SEI SOLO

PreludiodeSEISOLO

DORiberadelDuero

Varieties

100% Tempranillo

Vinification

Malolactic fermentation in steel and oak; racked to 228, 500, and 600 liter French oak barrels, 50% new. About 19 months oak aging

GoodtoKnow

Not filtered or clarified, 6-8 months of bottle aging before release; apt for vegans

SEISOLO

DORiberadelDuero

Varieties

100% Tempranillo

Vinification

Malolactic fermentation in French barrels; racked to 600 liter French oak barrels, 20% new; 17-20 months aging

GoodtoKnow

Not filtered or clarified, 6 months bottle aging before release; apt for vegans

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.

KEYFACTS

CLIMATE: Continentalextreme:harsh winters,hotsummersoffsetbyhigherelevation andtemperaturevariation.Lowrainfall.

ELEVATION: 2,690feet(820m)

SOILS: Alluvium:calcareousclaywithsand, chalkygravel

CLASS: DORiberadelDuero

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.

VINE: 64acres(26ha)dividedinto4 plotsand32subplots

KEYVARIETALS:Tempranillo

ECO: Nosyntheticproductsareused; solarenergyinstallation

INNOVATE: Extensiveterroirresearch

SUSTAINABLEVALUES

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 promotebiodiversity.

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.

THEFAMILY

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 winemakerandgeneralmanager.

Stéphane Derenoncourt has been the consulting winemakerfromtheproject’sstart.

Antonio Cancho, Antonio Lázaro and Ruzha Volevska managethevineyards.

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 strataofchalkorothervariationsofthecomponents.

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 helpsteadyripeningattheendofthegrowingseason.

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 hectolitersperhectare.

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

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.

Howistheterroirreflectedinthe winesofAlonsoDelYerro?

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 Circoplotprovidesstructureandminerality.

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 noteswhichencouragefurtherdrinking.

Singularitiesofthewinery

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 familymembers,tomakeittrulyafamilyaffair.

WhyisAlonsoDelYerroaGrandes PagosdeEspañawinery?

Alonso del Yerro shares the GPE philosophy that places focus on the vineyards, the soils and maintaining high standards for expression of terroir andvintage.

ALONSODELYERRO PORTFOLIO:

María, Alonso del Yerro

DO Ribera del Duero

Varieties

100% Tempranillo

Vinification

Malolactic in barrel, 15 months in French oak

GoodtoKnow

Very limited production, and is only released in good years

AlonsoDelYerro

DO Ribera del Duero

Varieties

100% Tempranillo

Vinification

12 months in French oak

GoodtoKnow

A slow and gentle vinification yields the best tannins

ALONSODELYERRO

Calle Carr, Roa Burgos Km. 1,8 09300 Anguix

Burgos ALONSODELYERRO.ES

@ALONSODELYERRO

Contact:MiguelAlonsodelYerro

miguelalonso@vay.es

In an era when many wineries in DO Ribera del Duero sourced grapes from single sites, AALTO sought to diversify. In 1999, renowned winery co-founder and winemaker Mariano García began in 1999 masterfully vinifing and blending Tempranillo from select old-vine parcels in well-known municipalities like La Horra, La Aguilera and Valbuena. As the project grew, the founders built a winery on a plot of 37 acres in Quintanilla de Arriba. Today, AALTO works with over 200 extraordinary parcels throughout the region to achieve complexity and elegance in their wines.

KEYFACTS

CLIMATE: Continentalextreme: Long,cold wintersanddry,hotsummers;frost-free periodsareshort

ELEVATION:2,461-3,117feet (750-930m)

SOILS: Soilsvarybyplot:clay,sands, limestones,gravelandcombinations

CLASS: DORiberadelDuero

HISTORY

Mariano García and Javier Zaccagnini founded AALTO in 1999. They vinified the grapes they sourced in rented facilities in the early years, eventually purchasing land in Quintanilla de Arriba to build a winery. They commissioned the winery design from well-known architect Jesús Manzanares, who incorporated gravity-flow functionality in a minimalist style. In 2005, the first harvest arrived at the new winery. In 2006, the Nozaleda and Masaveu families, both noted winery owners, joined the AALTO partnership.

VINE: 321acres(130ha)inmorethan 200plotslocatedinninemunicipalities

KEYVARIETALS:Tempranillo

ECO: Eachvineyardisfarmedwithout herbicidesorchemicalfertilizers

INNOVATE: Photovoltaicpanels providegreenenergy

SUSTAINABLEVALUES

The basis for AALTO wines is old vines, most of which are between 60 and 100 years old. The winery works very closely with the families that cultivate these vines, who are very conscious of the viticultural legacy started by their grandparents. Minimalinterventioniscrucialtoprotectthe nativeyeastsontheskins,whichareusedto spontaneously ferment the wines. Biodiversity is also encouraged to maintain the balance and rich environment that keep theseoldervineshealthyandvital.

THETEAM

WinemakerMarianoGarcía,whospentseveraldecades as the Technical Director of Vega Sicilia, has spent his careermakingwinethroughoutCastilla-Léon.

Joining Mariano at AALTO after working under him at Vega Sicilia, Winemaker Antonio Moral oversees daily operations.HewasbornandraisedinRiberadelDuero, andisfascinatedbyitshistory,geographyandgeology. His extensive knowledge of the region serves him well asheworkswiththegrapesfromdistinctlocalterroirs.

Winemaker:AntonioMoral

TERROIR

For example, the pale brown, calcareous clay hillsides of Quintanilla de Arriba produce grapes with character influenced by limestone. This is contrasted with the terraced, pre-mountain vineyards in Moradillo. The soil there is rocky, with stones of fluvial and glacial origin. These parcels are also much further from the moderating influence of the Duero River, and have a more extreme microclimate. Soil compositions from other municipalities include ferrous clay, sand, sandstone, loam and alluvial and are coupled with variationsinorientation,microclimateandorography.

VITICULTURE&WINEMAKING

THREE PILLARS The quality of AALTO wines rests on three pillars: old vineyards with massal selections of Tempranillo, a variety of distinct terroirs and Mariano García’s extensive experience in the region. The winery has long-term agreements with owners of choice parcels. AALTO’s team directs cultivation efforts and monitors each parcel carefully since there are greatdifferencesinconditions.Goalsaretoensurequality,concentrationandevenripening.Grapesarehand-harvestedat theoptimaltimeandtransportedtothewinerywheretheyarekeptseparatebyparcel.

VINIFICATION Grapes are sorted and chilled at the winery before being destemmed and crushed. Each plot is vatted separately in stainless steel, concrete or oak vats that were designed by Mariano. Cold maceration gives way to spontaneous fermentation with native yeast. Three soft pump-overs daily allow for a gentle extraction, while maintaining fruit character and freshness. After malolactic fermentation, wines are aged in French and American oak. Aging times are determinedbytasting.

AALTO, their primary label, is a blend of wines from the different municipalities. The final blend is chosen by the character of the whole plot each year, rather than a selection by barrel, with the goal of creating a balanced and complex wine. A smallquantityofwinefromthebestparcelseachyearareblendedinAALTOPS(PagosSeleccionados).

AALTO has very old vines from 60 to 100 years old. At that time, vineyards wereusuallyplantedwith cuttings from the best performingvinesfromthe family’s or neighbors’ vineyard. These vines are usually very well-adaptedtotheterroir andproducehigh-quality grapes.

The calcareous-clay soils contain layers of sedimentation including gravel, sand and silt. This gives the Tempranillo complexity, breadth and lengthonthepalate.Aromasrangefromredfruitsto licorice. Freshness and structure in the wines come from the high altitude and the extreme continental climate.

The vinification process seeks to respect and expressthecharacterofthefruitandtheplot.Native yeast is used to ferment the must in stainless steel tanks to preserve the typicity of the variety and terroir, and oak aging enhances spicy notes and integratesthepalate.

Singularitiesofthewinery

AALTO has an extraordinary range of parcels in very diverse areas of Ribera del Duero. The blend of wines from nine different vintages produces a singular interpretation of Tempranillo from the region.

Españawinery?

Founders Mariano Garcia and Javier Zaccagnini were great supporters of GPE and spearheaded the initial expansion of the organization to other areas of Spain in 2004. Their dedication to exploring the terroirs of Ribera del Duero sets the highest standardsforqualityintheregion.

AALTOPORTFOLIO:

AALTO, AALTO PS

AALTO

DO Ribera del Duero

Varieties

100% Tempranillo

Vinification

Average of 18 months in French and American oak

GoodtoKnow

From vines 40 to 80 years old – from nine different villages

AALTOPS

DO Ribera del Duero

Varieties

100% Tempranillo

Vinification

Average of 21 months in French oak

GoodtoKnow

Selection of the best plots from La Horra and La Aguilera

Contact:EduardoFerrín eduardo@aalto.es

Finca Montepedroso was founded in 2008 by Familia Martínez Bujanda in DO Rueda in the heart of Castilla y León. With years of experience in fine wine, the family sought to expand their holdings to continue their legacy of producing exceptional wines in the best wine-growing areas. Lauren Rosillo, technical director of Familia Martínez Bujanda, traveled to several areas known for their prestigious production of white wines, such as New Zealand and South Africa. Eventually the family settled on Rueda for this project due to its promiseofcreatingbeautifulwineswiththeVerdejovariety.

KEYFACTS

CLIMATE: Continentalextremewithlittle rainfall,under400mmperyear

VINE: 61acres(25ha)on4parcels

HISTORY

DO Rueda is nestled between two hillsflankedbytheZapardielRiver. Rueda has an ancient wine tradition dating back to Roman times. Verdejo is a native grape variety, capable of resisting cold and drought. In honor of its long winelegacy,Ruedawasdeclareda Monumental and Historic-Artistic Site of Spain and an Asset of CulturalInterest(BIC).

THEFAMILY

FincaValpiedraisafamily-ownedandfamily-runwinery.

The fourth-generation owners, Carlos and Pilar Martínez Bujanda, followed their ancestors in developing and promoting the culture of estate wines. Pilar's daughter, Marta, joined the winery in 2002 and is in winery management like her mother. Adrián, Carlos’ youngest son,joinedthecompanyin2019.

Winemaker Lauren Rosillo has worked with the family since 2002 as technical director and vineyard manager, remaining committed to the culture of single-vineyard estate wines that the Martínez Bujanda family helped create.

GOODTOKNOW:

Las Riberas de Castronuño, the only nature reserve in the province of Valladolid,islocatedonlyahalfanhour from the winery. The rich, natural environment allows visitors to enjoy equestrianandhikingtrails.

SUSTAINABLEVALUES

FincaMontepedrosoiscommittedtoecologically sound practices and is in the process of organic certification. For more sustainable facilities, they have installed solar panels on the estate and instituted a rainwater collection program to conserve resources. Additionally, the building that houses the winery is made of materials all naturally occurring in DO Rueda to integrate more seamlessly with their surroundings. Their partially underground cellar is naturally cool and doesnotrequireenergyfortemperaturecontrol.

TERROIR

Finca Montepedroso is located on a plateau 2,460 feet (750 m) above sea level. The estate has three soil types that correspond to the flat top of the plateau and ravine slopes. Almost 75% of the vines are in a north orientation on the plateau top where stony alluvial soils dominate. Clay soils are found on a slope with 10% grade where the oldest vines are planted. Another slope with up to a 20% grade has lime and clay sediments.

The climate is also responsible for the quality of wines produced at Finca Montepedroso. With long, cold winters, hot summers and little annual rainfall, the vines are forced to reach deeper into the soil for water and nutrients. With 2,600 annual sunlight hours, the wide diurnal temperature shifts and the late budding and ripening cycle of Verdejo at the Montepedroso pago are crucial to help the grapes maintain their acidity.

Aerialviews: the estate (left), with green overlay indicating Verdejo vines registered in D.O. Rueda (center), overlay with soil qualities from edaphological study for white grape varieties (right)

Familia Martínez Bujanda built a functionalandsingularwinery,almost at ground level of the plateau, with materials of the area to perfectly incorporateitselfintothesurrounding vineyards.

VITICULTURE&WINEMAKING

VITICULTURE

Finca Montepedroso is dedicated to growing a massal selection of old Verdejo vines called Palo Rojo, which are quite different from the common clones typically planted. The results are wines with a more traditional varietal expression. Yields are limited to 3 tons per acre (7,500 kg per ha), and vines receive controlled deficit irrigation only during years of severe drought when rainfall is less than 400 mm. Because of the thin-skinned, oxidative nature of the Verdejo grape, Finca Montepedrosoharvestsinthecoolofthenighttopreventoxidation,preservefreshnessandharnessmaximumacidity.

WINEMAKING

The wines of Finca Montepedroso are not aged in oak. The estate’s namesake wine, Finca Montepedroso, is aged on the leesinstainlesssteeltanksforfivemonths.Weeklystirringoccurstomakesuretheleeshavefullcontactwiththewine.The estate’s second wine, Montepedroso Enoteca, is also aged on lees. Enoteca spends 18 months in concrete eggs, which dissipatesthefloralqualitiesoftheVerdejoandgiveswaytonotesofincenseandsmokewhilestillmaintainingitscolor.

The Verdejo grape was supposedly broughtintothisregionmorethen 1,000yearsagobeforetheMoorish ruleofIberia.

the estate — especially after a period of bottle aging. There is freshness with tension on the palate, thanks to thegoodacidityofthegrapes.

Theothercuvée,MontepedrosoEnoteca,isanevolution from Finca Montepedroso. Aging in concrete eggs causes the floral notes to be replaced by mineral notes such as incense and smoke, yet it maintains the same tensionandtasteonthepalateasFincaMontepedroso.

WhyisFincaMontepedrosoa GrandesPagosdeEspañawinery?

Grandes Pagos closely represents the philosophy of

FINCAMONTEPEDROSO

PORTFOLIO:

Finca Montepedroso, Montepedroso Enoteca

FincaMontepedroso

DO Rueda

Varieties

100% Verdejo

Vinification

18 hours cold maceration, then a 35 day fermentation at 16°C/60°

F. 5 months on the lees with weekly battonage

GoodtoKnow

Due to its fresh, high acidity, this wine can be enjoyed right away or left to age for a richer texture

Montepedroso

Enoteca

DO Rueda

Varieties

100% Verdejo

Vinification

5 months on the lees with weekly battonage in stainless steel, then 9 months on the lees in concrete eggs

GoodtoKnow

Enoteca has a year of bottle aging before release to encourage depth and complexity

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