All Grandes Pagos Wineries

MESETA NORTH 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 handlingofthegrapes,carefultomaintainthecharacterofeachvariety.ThisfollowsAbadíaRetuerta’sthegeneralwinemaking 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.

Knownfortheirexpertiseinbarrelaging,Mauropracticesmicro-vinificationbyseparatingthegrapesbyplotsandvarieties 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 and its 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 in the 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. Different elements of the wine packaging areinspiredbyobjectsdiscoveredduring thelocalarchaeologicalexpeditionsinthe cityofNumancia. Most of Numanthia’s vines are between 70 and 200 years old. An exceptional plot of 10 acres (4.8 ha) located in Argujillo was 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 centuriesoldvinesontheirlandandrestorelong-forgotten,heirloomgrapevarietals.FuentesdelSilencio,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

FuentesdelSilencio’svineyardssitalongthevalley 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 comprisedofalluvialdepositsfromthemountains, 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?

ThewinesofFuentesdelSilencioaremarkedbythe 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.

MichaelstudiedviticultureandenologyatMadrid Polytechnical University. He spent a year working harvestinBordeauxandBurgundy,latertraveling 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

SEISOLO’svineyardsarelocatedinthecoveted 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 shortdistances,thesoilvaries.Forexample,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 handaccordingtosoiltype.Organiccompost 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 thetwolabelsfromthisestate.ThesubplotsforAlonsodelYerroarevinifiedseparatelyaccordingtosoiltype,andarethen groupedinto12differentlots.Nocoldmacerationisused;fermentationiswithnativeyeasts.The12lotsareagedinFrench 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 tosoftentannins.Withaging,thebrightfruitpersists 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 thebalanceandrichenvironmentthatkeep 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 initialexpansionoftheorganizationtootherareasof 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 byFamiliaMartínezBujandainDORuedainthe heart of Castilla y León. With years of experience in fine wine, the family sought to expand their holdings to continuetheirlegacyofproducingexceptionalwinesinthebestwine-growingareas.LaurenRosillo,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 soilqualities 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 differentfromthecommonclonestypicallyplanted.Theresultsarewineswithamoretraditionalvarietalexpression.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

GREEN SPAIN REGION

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.

KEYFACTS

CLIMATE: Atlantic:mildtemperatures,and abundantrainfallintheautumnandwinter months

ELEVATION:Upto492feet(150m)

SOILS: Graniteandalluvialwithriverstones; sandyloamtexture

VINE: 124acres(50ha),dividedinto12 south-facingparcels;112acres(45ha)are GPE-approved

KEYVARIETAL:100%Albariño

ECO: Committedto biodiversity, vineyardsareinterspersedwitholivetrees andgardens

INNOVATION: Pushingthelimitsof aginginAlbariño,encompassingunoaked winethatshowcaseanagedstyle

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.

SUSTAINABLEVALUES

AtFillaboa,thenaturalworldsurroundsyou. 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 Theytreatthewaterfortheirownusewithin the winery, but also to make sure any water that goes back into the ground is free from pollutants.

THETEAM

Fillaboa is owned and operated by the Masaveu family, whotracetheirwinemakinghistorybacktotheirancestor DonFedericoMasaveuRivel,whofirstownedvineyardsin the mid-19th century in Catalunya. José Masaveu Herrero is the CEO of Masaveu Bodegas and has worked in the winesectorforover20years.

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 refreshingacidityandthesandycompositionfacilitatesdrainage.

An exhaustive soil study conducted in 2017 has enabled Fillaboa to identify and cultivate 12 distinct parcelstorealizetheirfullpotential.

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 pronouncednotesofstoneandtropicalfruits.

FACT

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. Duetotheripenessofthegrapes,thewinesusuallydonotgothroughmalolacticfermentation.

FINCA MONTE ALTO TheprizedMonteAltopago,whichfeatures17acres(7ha)ofvineyardthatsitatthehighestpointof the estate, is especially noteworthy. Benefitting from a strong Atlantic character, this emblematic plot lies 492 feet (150 m) abovesealevel.ProximitytotheMiñorivergivesthesoilasandy-loamtexturewithlotsofpebbles,idealforcultivation. The winesmadefromthisparcelareextremelylimited–Fillaboaproducedunder1,000caseslastyear.

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.

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.

Howistheterroirreflectedinthewines ofFillaboa?

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 aromaticsforyearstocome.

Fillaboa prides itself on balanced wine. Foregoing any malolactic fermentation, the acidity instead balances the alcohol, producing exceptionally drinkable wines thatmaintaintheircomplexitywithage.

BODEGAFILLABOA PORTFOLIO:

Fillaboa Selección Finca Monte Alto, Fillaboa, Fillaboa 1898

Singularitiesofthewinery

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 ofachâteau-stylewineryintheregion.

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

A young winery in heart of Basque Country, Astobizaiscommittedtohighlightingthewinemaking traditions of the Álava, while also adopting select global practices. Just a century ago, winemaker Xabier Abando’s father was making Txakoli at home for family and friends. Over time, that production grew to the full-timepursuitofmakingexceptionalTxakolithatstandsoutintheinternationalmarket.Recognizedfortheir innovation and quality by everyone from Jancis Robinson to Decanter Magazine, Astobiza now produces terroir-driven winesthatreflectboththehistoryandfutureoftheÁlava.

KEYFACTS

CLIMATE: Atlanticwithcontinental influencewhichprovidesmorehoursofsunand lessrain

ELEVATION:820feet(250m)

SOILS: Primarily clayloam,characterizedby alternatinglayersofhardrock(limestones, slates)andsofterrock (marlsorshales)

CLASS: DO TxakolideÁlava

VINE: 17acres(7ha)plantedacrossseven micro-plotsareGPE-approved

KEYVARIETALS:HondarribiZuri, HondarrabiBeltza, Izkiriota

ECO: Second European winery ever to achieve an Environmental Product Declaration certification

INNOVATE: Producingnewtypesof Txakoli

HISTORY

Astobiza may be a relatively new winery, but its wines are steeped in tradition. Wine production is likely to have started in the region as early as the ninth Century, and Txakoli production dates back to the 16th Century. Making use of exclusively native varietals, Astobiza proudly embraces this rich history with a vision for the future.

SUSTAINABLEVALUES

Astobiza is committed to sustainability. They have been monitoring their carbon footprint since 2014, taking steps to minimize environmental impact. In 2015, they became the second-ever European winery to achieve Environmental Product Declaration (EDP) certification, which means they have been audited according to ISO 14025 standards. Bottling in particular has been revolutionized, using recyclable sugarcane stoppers, water label inks and capsules that are 100% aluminumandrecyclable.

THEFAMILY

Astobiza is a family affair. The Abando-Moyua family is the driving force behind the winery: Xabier Abando is a passionate winemaker who tends to the wine from first growthtobottling,and hiswife BegoñaMoyua, knownas “theLadyofAstobiza,”isXabier’sstaunchestsupporter.

The Astobiza family extends to their vineyard family, including local harvest workers. There is also Ayano, a formermanageratoneofJapan’stopwinebars,whofellin love with Astobiza’s wines and subsequently joined the team in Spain. Ayano now works with Astobiza’s Japanese importerinIroha.

TERROIR

In the valley of Ayala, the vineyards are defined by an Atlantic climate with continental influence, low diurnal temperature shifts and a 62ºF (16ºC) average temperature during growing season. Off the valley floor but still protected by the surrounding mountains, the vineyards avoid damaging frosts and fog.

Marlsinthesoilsareevidenceofanancient coral reef in the area, covered with more recent alluvial deposits. Deposits of slate and limestone are interspersed. Soil pH is neutral to slightly acidic. All are factors contributing to the freshness and notes of salinityinthewines.

FACT

Astobizatakesspecial care of Plot 1, which contains some of the oldest vines on the estate, nearly 40 yearsold.

VITICULTURE&WINEMAKING

CARE FOR THE LAND

The rich biodiversity of Astobiza’s lands encourages healthy vines and contributes to the signature profile of their Txakoli. Theypracticeminimalmechanizationandencouragespontaneouscovercropstosupportgoodsoilmanagement.

NATIVE VARIETALS: TRADITION AND INNOVATION

Hondarrabi Zuri is the leading variety of Txakoli, accounting for 97% of Astobiza’s plantings. The size of the bunches and berriesaresmallwithahighproportionofskinandseeds,andthevinesareprunedindoubleGuyotforlowyields.Thecool Atlanticairproduceswineswithtautminerality, well-structuredacidityandaromasofpear,citrusandfloralnotes.

Grapes are harvested and sorted by hand according to traditional methods. Dry neutral yeasts, cold maceration and controlled fermentations form the basis of their winemaking process. Among Astobiza´s innovations are vinifying Txakoli meanttoage.TheircuvéeMalkoaistheonlyTxakoliagedinconcreteeggswithitsleesforaround20months,pushingthe boundariesoftraditionalTxakoliproductiontoadddepthandcomplexity.

Astobizaalsoworkstopreservelesserknown local varietals like Izkiriota. Also known as Gros Manseng, Izkiriota has potential to produce wines with an intense flavor, high acidityandnotesofapricot,quince,spicesand florals.Thetimingofharvestplaysabigrolein the style of wine the grape produces. In Astobiza,Izkiriotaisharvestedlateinorderto produce sweet wine. Hondarrabi Beltza – the red to Zuri’s white – has a similar focus on acidityandfreshness,andformsthebackbone ofTxakoliredandrosé.

Howistheterroirreflectedinthe winesofAstobiza?

The wines express the unique nuances of the Hondarrabi Zuri grape as well as the terroir in whichtheygrow.ThemarkedAtlanticcharacterof the climate and proximity to the sea give the wines pronounced salinity, and the soil composition – made from a decomposed coral reef–impartsabriskminerality.

The estate sits above the mists of the valley, capturing all the solar energy thanks to its south-facing exposure, achieving a slow but sure maturation. All of these factors contribute to the character of the young wine, and their ability to makeaTxakolicapableofaging.

Singularitiesofthewinery

Astobiza’s privileged location is protected by the surroundinghills,andbybeingelevatedabovethe conditions on the valley floor. The winery team is also known for their dedication to innovating new

BODEGAASTOBIZA PORTFOLIO:

Astobiza, Malkoa Private Reserve, Late Harvest

Astobiza

DO Txakoli de Álava

Varieties

100% Hondarrabi Zuri

Vinification

About 12 months in stainless steel tanks

GoodtoKnow

Use of inert gases and microbacterial filter help stabilize the wine and maintain freshness

EBRO RIVER VALLEY REGION

Located in one of the great curves of the Ebro River, Valpiedra is Spanish for “Stone Valley,” highlighting one of the most important features of the soil. The winery owns 198 acres (81 ha) of vineyards spread across 14 unique parcels, making wines that are in harmony with their surroundings and expressive of Valpiedra’s exceptional terroir in the Rioja Alta subzone. With generations of wine knowledge at their disposal, Finca Valpiedra is known for single-vineyard Rioja with great personality and depth.

KEYFACTS HISTORY

CLIMATE: ContinentalwithAtlantic influence,withsomewarmeryearsmore continentalwithMediterraneaninfluence;hot summerdaysandcoolnights

ELEVATION:1,378feet(421meters)

SOILS: Alluvialwithsandy-loamtextureand someclay

CLASS: DOCaRioja

Founded just 25 years ago in 1999, Finca Valpiedra is a relatively new winery. But the people behind it – the Martínez Bujanda family – have been making wine for over a century. Now in their fourth generation, the family dedicates their efforts to preserving the terroir and microclimate of the land year after year. A fifth generation can already be found working among the vines.

VINE: 198acres(81ha)across14parcels

KEYVARIETALS:Tempranillo, Graciano,Garnacha,MaturanaTinta,Viura, WhiteGarnacha,Malvasia,WhiteMaturana

ECO: Practicingorganic,with certificationcomingin2024

INNOVATE: Geneticresearchof Tempranillo,organicwines,traditional viticulture

FincaValpiedrapracticesminimalinterventionin the vineyard and cellar. The wines will be certified organic in 2024, and the estate has made significant investments in biodiversity, nurturing indigenous flora and fauna which also help in maintaining vine health. For example, a local population of bats control flying insects, and well-positioned stands of trees block strong winds which would otherwise dry out the vines and increase the need to irrigate. Valpiedra has also cultivated indigenous flora in order to encourage more nutrient-rich soils that will lead tohealthierfruit.

THEFAMILY

Finca Valpiedra is a family-owned and family-run winery. 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

Carlos and Pilar say that when their father Jesús bought Finca Valpiedra in 1974,itwasatimewhenwineriesgave lessimportancetothevineyards.Sinceit wasanestatedifficulttocultivatewith so many stones, others in the area laughed. When they asked why he bought such a rocky property, he calmly answered, “If the vines won’t grow,wewillmakeaquarry.”

TERROIR

TheEbroRiveristheoverarchingfeatureofValpiedra,whichaffectsthespecificity of both climate and soil. The river primarily contributes to the region’s humidity and protects the vines from frost, while the surrounding Sierra de Cantabria Mountains provide cover from cold northerly winds. The climate hovers between AtlanticandMediterranean,withlong,warmsummersforripening.

The landscape is distributed across three terraces that descend to the river and are further divided into 14 separate plots. The soil is alluvial, with stones and limestone interspersed throughout. The property’s namesake stone soils support the vines’ balanced access to water, light and heat, accelerating the ripening of fruit. A high level of calcium, nitrogen, phosphorous, copper and iron all contributetothenaturalacidityofthesoil.

The style of the wines is guided by alluvial soil more so than what is expected of Rioja where clay soil is more common, yielding modern, elegant and long-lastingwines

VITICULTURE&WINEMAKING

TEMPRANILLO Estate vineyards were planted in the 60s and 70s, before the expansion of Rioja vineyards with very productive Tempranillo clones in the 80s. Valpiedra used a massal selection of low-yielding old vines from the Rioja Alta area. The mix of high-density planting in goblet form supports an ideal vegetative balance. This variety is used for Finca Valpiedra and Cantos de Valpiedra.

MATURANA & GARNACHA Valpiedra grows the native Maturana grape, which is only found in Rioja. It has intense color, high acidity, medium alcohol content and tends aromatically toward green pepper, balsamic and spicy notes. Maturana’s notable structure and acidity lend freshness and nerve to Tempranillo blends. Valpiedra invests in researching the variety’s ageability in barrels. They also make a Garnacha from an experimental seven-acre (three ha) plot, where buds from centennial vines were grafted onto other old vines.

WHITEVARIETIES Though Valpiedra is known for red wines, white varieties are planted in the estate’s oldest plot. La Peña del Gato isa 120-year-old plot with Viura, Malvasía, Maturana Blanca and Garnacha Blanca. The small amount of white grapes was previouslyadded to the red Reserva, and is now vinified as Finca Valpiedra Reserva White.

ORGANICVITICULTURE The vineyards are fertilized with organic matter, avoiding synthetic treatments. All fruit in Finca Valpiedra is harvested by hand and undergoes a two-stage selection: first on the vine, and then on the sorting table to ensure that only the highest-quality fruit goes into the press.

Howistheterroirreflectedinthe winesofFincaValpiedra?

Finca Valpiedra makes wines reflective of their predominantly stony terroir, which allows for steady, complete ripening of the polyphenols and aromatics. FincaValpiedraReserva,forinstance,hasaprofilethat is more vertical than horizontal, with pronounced minerality, floral and balsamic notes on the nose and afinely-tunedpalate.

Likewise, Cantos de Valpiedra is an authentic reflection of Valpiedra Tempranillo. Here, the alluvial soil brings a verticality and silkiness to the wine. On thenose,itmaintainstheterroir’saromaticprofilewith minerality and balsamic notes. The palate shows a silky, elegant texture and a breadth of flavors with low alcohol.

FINCAVALPIEDRA PORTFOLIO:

Finca Valpiedra Reserva, Finca Valpiedra White Reserva, Petra de Valpiedra, Cantos De Valpiedra

FincaValpiedraReserva

DOCa Rioja

Varieties

92% Tempranillo, 4% Graciano, 4% Maturana Tinta

Vinification

Fermentation in stainless steel; aged 22 months in French oak

GoodtoKnow

Graciano and Maturana bring acidity to the final blend

SingularitiesoftheWinery

FincaValpiedrahasasingleextensionof198acres(81 ha)ofvineyard,whichisunusualinRioja.All14parcels benefit from the stony, alluvial soil, whereas clay is more common in the rest of Rioja. Their location on a curve of the Ebro River also brings a unique microclimate that is a moderating influence on extremes.

WhyisFincaValpiedraaGrandesPagosde Españawinery?

The association represents the philosophy of Familia Martínez Bujanda and the added value that they strive to bring to their wines and estates. They share the passion for the pursuit of excellence, the singularity of their pagos and stewardship of the environment to

Fermentation in stainless steel; aged 12 months in French and American oak

GoodtoKnow

Cellar aging before release; classified as a crianza

Since 1647, J. Chivite have built their winemaking reputation on accomplishment and experience. Now in their 11th generation, J. Chivite leverages hundreds of years of winemaking knowledge to make memorable wines that express the subtlety of the Navarra Valley. Their wines have appeared everywhere from state dinners to international galas, earning their place in the history and future of Spanish wine.

KEYFACTS

CLIMATE: Atlantic-Continentalinfluence with55ºF(13ºC)averageannualtemperature; significantdiurnaltemperatureshifts

ELEVATION:1,650-1,902feet (503-580meters)

SOILS: Sandstoneandlimestonesediments; loamysoilswithavariableclayandlimestone content

CLASS: IGP3Riberas

VINE: TheLegardetaestatehas255 acres(103ha)dividedin24plots

KEYVARIETALS:Tempranillo, Garnacha,Syrah,Chardonnay

ECO: Energysavingpractices

INNOVATE: J.Chiviteproducedboth thefirstbarrel-fermentedChardonnayand lateharvestwineinSpain

HISTORY

The Chivite family dates back to 1647, when Juan Chivite Frías and his sister-in-law María Rubio requested a loan of 100 ducats from the Ana Sanz Foundationtostartawinery.J.Chivitehas servedwinetoeveryonefromNapoleon’s troopstovariousheadsofstate.Thefamily isthusnotonlyapartofwinehistory,but ofworldhistoryaswell.

OURTEAM

Now in its 11th generation, J. Chivite is truly a family estate.

Winemaker Cesar Muñoz practices minimal intervention vinification as a way to maintain the purity of the varietals.

Legendary French Winemaker Denis Dubourdieu began consulting at a crucial juncture in J. Chivite’s modern history, helping to produce the Collection 125 Chardonnay, which was the first barrel-fermented Chardonnay inSpain.

SUSTAINABLEVALUES

Finca Legardeta has 255 acres (10 ha) of vineyards planted among 605 acres (245

TERROIR

While the vineyards share some unifying elements – such as calcareous-sandstone bedrock and loamy soils – the variable landscape and elevation give each parcel a unique personality and allow the winery to match varietal to exposure. The soil texture is predominantly loamy clay. The balance of gravel, sand, clay and silt influences the soil’s ability to store water and supply minerals to plants. In the lower parts of the estate, the soil is more clay-dominant, and greater depth allows more regular supply of water and nutrients. Soils have basic pH, fine grains and limestone contents that range from 4 to 18%. The family undertook intensive studies to understand what varietals would thrive in a given parcel and have carefully tailored production to the results.

GOODTOKNOW

Denis Dubourdieu knew the Chivite siblings wanted to produce a great Spanish white when he first saw the theChardonnayplotin1993.“Wecould do something big,” he stated. “When I realizedthattheChardonnayvineyards wereplantedoncalcareoussoils,inan Atlanticclimateatanaveragealtitudeof 500 meters, I knew we had to pursue the Burgundy methodology to obtain the great white wine that the Chivites dreamtof.”

VITICULTURE&WINEMAKING

HIGH DENSITY PLANTING

The planting layout of Finca Legardeta is unique to J. Chivite Estate. With as much as 2,430 plants per acre (6,000 plants perha),itismorethandoubletheplantingsinastandardvineyardinthesurroundingareasofRiojaorNavarra.Thiscreates competitionbetweentheplants,yieldinghigherqualityfruitofgreatdepthandconcentration.

SITE SPECIFIC

Each vineyard is specifically matched for its suitability to a given varietal. The La Isla parcel, for instance, is planted to Tempranillo, thriving on a south-facing slope at 1,640 feet (500 m) to receive the perfect mix of sunlight and rainwater. Alluvial stone soil promotes natural drainage while preventing compaction. Chardonnay vineyard parcels are planted on a north-facing slope with loamy clay soil that allows the deep-rooted vines to mature gradually without risk of dehydration or excessivealcoholcontent.

CAREFUL VINIFICATION

BoththeTempranilloandChardonnayvinesareprunedandharvestedbyhand,beforebeingtransferredbysmallcratesto gentlypreservefruitforvinification.Thefruitundergoeslightmacerationandmanualpress,andisfermentedinoakbarrels. Eachvarietalisvinifieddistinctlyinaccordancewithwhatwillbringoutitssingularqualities.

texture with intermittent alluvial stone content. This givesrisetoroundwineswithsmoothtannins.

The Atlantic continental climate with infrequent extremes in temperatures, the large diurnal temperature shifts and the particular mesoclimate allow for complete and gentle ripening of the grapes. The result are full-bodied, lively wines with great aging potential.

Chivite 125, Chivite La Zorrera, Chivite Legardeta Range, Chivite Las Fincas Range

Gentle press before transfer into oak for fermentation and extended lees aging

GoodtoKnow

Chardonnay from the Legardeta estate is ideal for long-term aging

WhyisJ.ChiviteaGrandesPagosde Españawinery?

pago. J.CHIVITEFAMILYESTATES

Ctra. NA-132, Km. 3,1 31192 Villatuerta Navarra

controlled temperature fermentation; hand pump-overs to ensure gentle extraction

GoodtoKnow

A selection of best Tempranillo plots that allow gradual, complete ripening

CHIVITE.COM

@CHIVITEESTATES

Contact:PatriceLesclaux patrice.lesclaux@ pereladachivite.com

J.CHIVITEPORTFOLIO:

The oldest known vineyard in Spain, Arínzano lies at the crossroads of tradition and modernity. Established in 1055, the winery now operates in an extraordinary facility designed by Pritzker Prize-winning architect, Rafael Moneo. Featuring 316 acres (128 ha) of vines spread across 29 distinct micro-plots, the winery has multiple approaches from soil analysis to drone photography to better understand their vines. After an extended hiatus for much of the 20th century, Arínzano has re-emerged with wines that celebrate their venerable history.

CLIMATE: Hot,drysummerswithfewdays ofextremeheat;averagetemperatureof62°F (17°C),averagerainfallof26.7inches(68cm)

ELEVATION:1,575feet(481meters)

SOILS: Primarilylimestoneandsandstone

CLASS: DOPPagodeArínzano

HISTORY

In the 11th century, the King of Navarra, GarcíadeNájera,bequeathedthehaciendato noblemanSanchoFortuñonesdeArínzanoas a reward for his loyalty. Arínzano in turn granted the land to the monks of the MonasteryofSantaMaríadeIquirretoplant the first vines in 1055. After the arrival of phylloxera, the property fell into disuse for muchofthe20thcentury.In1988,Arínzano was formally re-established. In 2002, King Juan Carlos I of Spain attended the winery’s officialreopening,markingtherenewalofthis historicestate.

VINE:316acres(128ha)plantedin29 distinctmicro-plots

KEYVARIETALS:Chardonnay, Tempranillo,Merlot

ECO: Certifiedorganicagriculture;useof sustainablepackaging

INNOVATE: State-of-the-arttechnology suchasdronesandsatelliteimagestoidentify microclimatesandparcelsthroughoutthe historicproperty

Sustainability initiatives are crucial to Arínzano’s mission to steward their historic estate. They have partnered with the World Wildlife Foundationtopreservetherichbiodiversity,and the winery maintains a rigorous inventory of the flora and fauna on the property. Arínzano practices sustainable viticulture with an emphasis on minimal intervention: both the Merlot vines and olive farm on the property are organic and the estate has used 100% renewableenergysince2016.

THETEAM

Arínzano is led by winemaker José Manuel Rodríguez. With a degree in enology from the Polytechnical University of Madrid, Rodríguez was previously the winemaker at Bodegas Numanthia. At Arínzano, Rodríguez now focuses on finding authentic expression of terroir through optimal ripeness in the vineyard and minimalinterventioninthewinery.

Winemaker: JoséManuelRodríguez

TERROIR

LocatedinavalleyformedbythefoothillsofthePyrenees,theArínzanoestate is divided by the the Ega River (a tributary of the Ebro). The Ega runs through the heart of the estate, contributing to the various soil profiles and regulating the microclimate. The Sierra de Cantabria and Sierra de Urbasa Mountains shelter the valley, creating a corridor that allows for the flow of cold air. While the average temperature during the growing cycle is 63°F (17°C), there is a significant thermal differential between night and day. This ensures a long vegetativeperiodthatproducesaslowbutsteadyripeningofthefruit.

The soil profiles are extremely varied. Located at the confluence of the Pyrenees and the river beds of the Ebro Basin, the vineyards benefit from the mineral deposits and influence of four different river systems. While there is some soil consistency across plots (limestone bedrock, for instance), the variabilitybetweenplotssupportsarangeofvarietalsandterroirspecificity.To that end, they have identified five micro terroirs divided into 29 micro-plots withintheestate.

GOODTOKNOW

The Montico Tempranillo plot is the only one on the property planted on the anticline, an upward convex curvaturewith startlinggeologicalfeaturesthat runthroughtheestate.Monticois just one example of the many micro-plotswithintheArínzano property.

VITICULTURE&WINEMAKING HARVEST

Focused primarily on the maturity of the fruit, the various micro-plots are carefully monitored through drone and satellite imagingaswellasregulartasting.Grapesareharvestedmanuallyintosmall12kg(27lb)boxesinordertoensurequalityof thefruit.

MICRO-VITICULTURE AND MICRO-VINIFICATION

Due to the number of unique soil types, microclimates and biodiversity on the property, the winery has studied and identified five micro-terroirs that are further divided into 29 micro-plots. The plots are all vinified separately to preserve theirsingularcharacterandproducewineswithdistinctidentities.

INNOVATION AND TRADITION

Arínzano embraces their historic legacy by employing traditional techniques that work in harmony with modern methodology. From foot crushing to ultra-cold cryomaceration, Arínzano believes in an expansive approach designed to makethemostfaithfulexpressionofagivenwine.

Afterstudyingthevalleyand climatic conditions at Arínzano, legendary French consultant Denis Dubourdieu thoughtthatcertainplotswere idealforplantingChardonnay. ArínzanoplantedtheR8clone, which is well-adapted to warmerclimates.

Howistheterroirreflectedinthe winesofArínzano?

Theredwinesshowaneleganttanninstructure,and allthewinespossessanunusualfreshness.

The vineyard has a long vegetative period that produces a slow but complete ripening of the grapes. The great variety of mico-plots and micro-climates across the estate makes for unique terroirexpressionsconstantlyinflux.

Singularitiesofthe Winery

The combination of the complex geology of the area, thevariedtopography,themicroclimate,theEgariver and the long history of the estate, makes it a thoroughly unique property, worthy of its own DenominationofOrigin.

ARÍNZANOPORTFOLIO:

Arínzano Gran Vino Tinto, Arínzano Gran Vino Blanco, Merlot Agricultura Biológica, La Casona de Arínzano, Hacienda de Arínzano Tempranillo, Hacienda de Arínzano Chardonnay, A de Arínzano

HaciendaDeArínzano

Chardonnay

DOP Pago de Arínzano

Varieties

100% Chardonnay

Vinification

Direct to press whole cluster; fermentation in tank, no malolactic. 12 months in 70% stainless steel, 30% French oak

GoodtoKnow

Grapes for this wine come from two plots: Plano 26 and Los Almendros

HaciendaDeArínzano

Tempranillo

DOP Pago de Arínzano

Varieties

85% Tempranillo, 10% Merlot, 5% Cabernet Sauvignon

Vinification

Qualitative destemming and selection; 15-day fermentation; 14 months in 40% new, 60% second use French oak barrels

GoodtoKnow

Tempranillo from plot Plano 26, Merlot from alluvial soils of El Caserío, Cabernet Sauvignon from clay soils of Plano 27

ARíNZANO

Ctra. NA-132 km. 3,1

31264 Aberín

Navarra

Deriving its name from the Latin "Septcastelum,” Secastilla recalls the seven castles that dominated the historic Aragón landscape throughout the eighth century, a last line of defense to many waves of invasion. A long legacy extends to the vines that have been a central part of life in the Ebro Valley since as early as 1 BC. Today, the steep slopes of the Secastilla vineyards are planted with native Garnacha Tinta and Garnacha Blanca, and the winery is highly experimental, working on multiple projects such as mobile on-site vinificationtoextensiveresearchandcollaborationwiththeUniversityofZaragoza.

KEYFACTS

CLIMATE: Continentalclimatewithhot summersandcoldwinters;average temperature52°F(12°C)

ELEVATION:Steepelevationgainsof1,967 -2,460feet(600-750meters)

SOILS: Alluvialandpolygenicdeposits(shales andgravels)

CLASS: DOSomontano

VINE: 72acres(30ha)with24subplots

KEYVARIETALS:Garnacha, GarnachaBlanca,Parraleta

ECO: Nouseofsyntheticfertilizers, herbicidesorpesticides

INNOVATE: Investmentsinprecision machinerytoconductvinificationonsitein thevineyards,adaptedtothesteepincline

HISTORY

TheSecastillavalleydatesbackthefirst century, when Romans settled in the town of Labitolosa, between the Cinca and Esera Rivers. This singular terroir produces wines that express the distinctive grapes and character of the region. Today, Secastilla’s purpose is returning value to authenticity, and to enjoyalifethatmakesmoresense.

Secastilla does not use any chemical additives such as fertilizers, herbicides or insecticides. Agroforestryinitiativesacrosstheestateinclude plantings of gall oak and Aleppo pine complemented by native aromatic and medicinal species such as thyme, rosemary, lavender and juniper. To further encourage biodiversity, the winery preserves habitats for vultures, kites, owls as well as badgers, roe deer andwildboars.

OURTEAM

José Ferrer is the manager and winemaker at Secastilla and Viñas del Vero. With master’s degrees in both viticulture and enology as well as business administration, he also publishes technical articles and participates in global conferences. His push for innovation is driven by wanting to help the vines and grapes speak for themselves, making the best wine each vintage. Ferrer is particularly proud of the work to rediscover and preserve the ancient Garnachas of the SecastillaValley.

Winemaker: JoséFerrer

TERROIR

The Secastilla valley lies at the northeastern end of Somontano, halfway between the two routes that connect the Somontano with the Pyrenees. The valley has a distinctive Mediterranean microclimate that is ideal for growing vines,oliveandalmondtrees.

The 24 distinct subplots are organized by soil composition in this area of complex geology. For instance, in the Guardia plot, the deep, rocky, well-drained soils sit atop sedimentary conglomerates. Poor in organic material, this plot is populated by nine different rustic varieties planted in the 1940s,includingGarnacha. InthePurruegoplot,thereisanaccumulationof thick elements from the Pyrenees in a typical hillside geology. Its south orientation helps the Garnacha planted here reach maturity during its long ripening cycle. The Almunias plot is a valley floor with clays and marls, plantedwithbothGarnachaandGarnachaBlanca.

GOODTOKNOW

The steep landscape of the Secastilla pago does not allowforanon-sitewinery. Vinification takes place at nearbyViñasdelVero.

VITICULTURE&WINEMAKING

HERITAGE VINES

In the special Guardia parcel, Secastilla has restored old-vine Garnacha and other heirloom varieties that were planted in the1940s.Thevinesarelocatedonsmall,richlyplantedterracesinterspersedwithalmondandolivetrees.Later,Secastilla planted a massal selection of local Garnacha vines in the Purrego plot in 2000, and in Almunias in 2010. All vines are dry-farmed,andeachplotisprunedandcultivatedaccordingtotheirindividualcharacteristics.

ON-SITE VINIFICATION

Due to the steep and challenging geography of the vineyards, Secastilla has developed a mobile harvest and pre-vinificationtrailerthatallowstheteamtoselect,destem,chillandvatthegrapeson-sitebeforetransportingthefruitto thewineryundertemperature-controlledconditions.

The wines are vinified to show the high-altitude, low-yielding origin of Secastilla’s Garnachas. Pre-fermentative maceration precedes a temperature-controlled fermentation. Aging takes place in French oak, always respecting the fruit character aboveall.

IntheGuardiaplotthereisasmall5 acre segment planted with a field blend of nine native varietals, offering a pure sense of the ancestral viticulture and plant diversity essential to healthy vineyards. Red varieties include Mandón, Royal, Trepat and Vidadillo, and the white varieties AlcañónandMoscateldeSecastilla.

The Secastilla Valley features Garnacha which is perfectly adapted to the local conditions. Poor soils and dry conditions force the plants to send roots deep in the soils, resulting in low yields of concentrated grapes. The surrounding mountain vegetation of Mediterranean scrub, holm oaks, rockroseandthymealsocontributestothearomatic profiles of the wines. Complex soils result in a characteristicminerality.

The Garnacha Blanca reflects its terroir in a characteristic freshness, thanks to the higher altitude of the vineyards. The slower ripening also leadstoricharomatics.

SECASTILLAPORTFOLIO:

Secastilla, La Miranda de Secastilla, La Miranda de Secastilla Garnacha Blanca, La Miranda de Secastilla Rosado

LaMirandaDeSecastilla

GarnachaBlanca

DO Somontano

100% Garnacha Blanca

Vinification

Four months in French oak

GoodtoKnow

Made from the first-run juice

Secastilla

DO Somontano

Varieties

100% Garnacha

Vinification

10 months in French Allier oak

GoodtoKnow

Garnacha from very old vines in the Secastilla Valley

The core mission of Valenciso is simple: to make exceptional, elegant Rioja. Valenciso was founded in Rioja Alta and dedicated to making Tempranillo by winemakers Luis Valentín and Carmen Enciso. After years of cellar and vineyard work in both France and Spain, they left their former jobs to lend their considerable experience and vision to Valenciso.

KEYFACTS

CLIMATE: Atlanticclimate;average temperature52°F(12°C)

ELEVATION:1,476-2,001feet(450-610 meters)

SOILS: Calcareous-clay

CLASS: DOCaRioja

HISTORY

VINE: 72acres(30ha)dividedin23plots

KEYVARIETALS:Tempranillo, Graciano,Viura,GarnachaBlanca

ECO: Practicingorganicwithsome biodynamicmethods

INNOVATE: Maximumexpression throughvinificationandaginginconcrete andFrench oak

BetweenbothLuisValentínandCarmenEnciso, they had worked with three of the biggest names in winemaking: Jean Gervais, Michel RollandandDenisDubourdieu.In1998,after15 years in senior management of a prestigious wineryinRiojaAlavesa,theywantedtoreturn toRiojaAltawheretheywereborn.Theychose this very boutique, personal project after workingforlargeoperations.Valentínjokesthat after 38 years working together, “Most people thinkCarmenandIaremarried...butwearejust businesspartners.”

(integrated) viticulture. In 2017, they switchedtofullorganiccultivation.

OURTEAM

Luis Valentín and Carmen Enciso are the core of Valencisco. As owners and winemakers, they combine their years of experience making wine in Spain and France. They are joined by a “tasting committee” made up of José Hernández Rufs and Ana Ruiz. All together, they have more than 126 years of professional experience.

Winemakers: CarmenEncisoandLuisValentín

TERROIR

Valenciso cultivates plots in several northern Rioja Alta municipalities: Ollauri, Briones, Haro, Rodezno, Gimileo, Zarratón and Villalba. Poor clay and limestone soils predominate, which coupled with the mild Atlantic climate, helps maintain the acidity in the Tempranillo that is adapted to this area. The soils also help retain some moisturetomoderatehydricstress.

Rioja Alta benefits from mostly Atlantic climate conditions. The milder temperatures and rainfall contribute to providing an optimum growing season. The grapes have a chance to ripen more steadily over time, allowing for the potentialofmorecomplexwines.

VITICULTURE&WINEMAKING

NORTHERN TEMPRANILLO

In order to bring out the classic and refined elements of Tempranillo from northern areas of Rioja Alta, Valenciso only harvests 1.82 tons per acre (4,500 kg/ha), well below the allowed 2.63 tons (6,500 kg/ha), in order to ensure the high qualityassociatedwithlowyields.Manualharvestingensuresarigorousselectioninthevineyard.

FERMENTATION IN CONCRETE, AGING IN OAK

Valenciso ferments their flagship red Reserva exclusively in concrete tanks to produce vivid wines with considerable longevity. Malolactic fermentation is spontaneous and also takes place in the concrete tanks. French oak aging lends elegance and richness, and time in barrel each year is determined by tasting. Valenciso renews one-third of their barrels eachyear.

Once barrel aging is complete, the wine is transferred back to the concrete tanks for sedimentation. Since concrete helps achieveamorecompletesedimentationofthewine,noclarificationorfiningisneeded.Theresultisaricherwine,andone thatisaptforvegansasnoanimalproductsareused.

GOODTOKNOW

Valenciso prefers French oak to age their Reserva, but uses Caucasian oak to barrel-fermentValencisoBlancoandtoage theirmonovarietalbottlingofGraciano.

variationstothesefactors.

For Valenciso, terroir means the identity of the clay-calcareous soil, the relative altitude of Rioja Alta, the Atlantic influence on the climate, the finesseoftextureoftheTempranillowithlowyield andthesoftextractioninthewinemakingprocess. All of these factors are evident in the finesse, eleganceandvivacityoftheirwines.

WhyisValencisoaGrandesPagosde Españawinery?

TheentryintoGrandesPagoswasamilestonefor Valenciso, and they are proud to be part of this selectgroup.OneofGPE’smostvaluablebenefits is sharing experiences and knowledge, and learningfromgreatcolleagues.

VALENCISOPORTFOLIO:

Valenciso Blanco, Valenciso Reserva, Valenciso 10 Años Después

ValencisoBlanco

DOCa Rioja

Varieties

30% Garnacha Blanca, 70% Viura

Vinification

Barrel-fermented in Caucasian oak

GoodtoKnow

Grapes from a vineyard planted in 1915

ValencisoReserva

DOCa Rioja

Varieties

100% Tempranillo

Vinification

Around 20 months aging in French oak

GoodtoKnow

Light-medium and medium toast barrels are used

VALENCISO

Ctra. LR-313 Ollauri-Nájera

26220 Ollauri

La Rioja

CATALONIA REGION

Tucked into the Massís del Garraf mountains, Can Ràfols dels Caus works at the nexus of innovation and tradition to make singular wines. The winery was founded when winemaker Carlos Esteva returned home from Menorca in search of a new challenge. Esteva now organically farms 222 acres of vines and makes estate wine in a cellar carved into the mountain. Committed to preserving heirloom varietals like Sumoll, the winery focuses on parcel winemaking to create expressive and authentic wines.

KEYFACTS HISTORY

CLIMATE: Highheatdaysregulatedby proximitytothesea

ELEVATION:984feet(300m)

SOILS: Dolomiticrockwithcalcium carbonateandmagnesium

CLASS: DOPenedès

In 1979, after making wine on the island of Menorca, Carlos Esteva decided to relocate to his grandfather’s estate, Can Ràfols dels Caus in Catalunya. His goal was to make quality wines with structure and character founded on sustainability. Carlos began restoration of the masia (a traditional Catalan farmhouse), introduced new methods of cultivation in the vineyards, and started to recover traditional varietals lost to history. Today, the winery is focused on organic farming and sustainable practices.

VINE: 222acres(90ha);individual parcelsdonotexceed5acres(2ha)

KEYVARIETALS:28distinctvarietals, includingXarello,Chardonnay,Chenin Blanc,IncorzioManzoni,Macabeo

ECO: Certifiedorganic;focusonenergy conservationandorganicfarming

INNOVATE: Pioneerinintroducingnew varietalsandpreservingheirloomvarieties

CanRàfolsemphasizesbalancedcultivation of the vine, using only organic fertilizers, harvesting by hand, and relying entirely on spontaneous fermentations with native yeast. The winery practices biodynamic methods such as vegetable treatments to cut back on the use of sulfur and copper in the vineyard and cellar. Cereals and legumes are planted in parts of the estate to help control vine vigor, reduce erosion andpromotebiodiversity.

THEFAMILY

Winemaker and Proprietor Carlos Esteva has dedicated muchofhislifetorestoringandexpandingCanRàfols.

The family affair continues, as two of Carlos’ three children are involved at the winery. Son Giaco is a designer and lends his creativity to the packaging, website, social media and others. Daughter Carlota was in charge of the wine tourism program, and now works in the general management of the winery with her brother-in-lawJordiEsteve.

Winemaker: CarlosEsteva

TERROIR

The Massís del Garraf mountain range defines the terroir. Rainfall is rare and the days are hot, but the humid, cooling effect of the sea allows the plants to complete a full vegetative cycle. The ripening of the grapes is long, which favorstheconcentrationofsugarandphenolic maturity,producinghighlyaromaticwines.

Can Ràfols dels Caus is located at an elevation of 980 feet (300 m) between the valleys of two river beds, where the land has been terraced and planted with vines. Dolomitic rock predominates in what was a prehistoric ocean bed, rich in calcium (up to 40%) and magnesium, which lends the wines pronounced minerality and acidity. Crushed marinefossilscanevenbefoundintheparcels ElRocallísandLaCalma.

redandwhitewinesareparticularlyaptforaging.

CELLAR WORK Can Ràfols’ new cellar is intentionally designed to streamline the winemaking process. Completely invisible from the outside, the cellar is carved into the Garraf mountainside and totally integrated in the landscape. Distinct levelsintheinteriorenablethewinemakingprocesstomaximizegravityflows.

SUSTAINABLE WINEMAKING Can Ràfols is committed to sustainable viticulture without chemical fertilizers. All wines are harvested by hand and fermented spontaneously. This produces high-quality wine that captures the distinct personality of eachparcel.

CanRàfolsworkswithSumoll, a drought-resistant, rustic red varietynativetoPenedès.

Howistheterroirreflectedinthe winesofCanRàfols?

The bare white rocks reflect the sun's rays, abnormally heating and drying the first several feet of the air that surrounds the vines. Plus, rainwater easily seeps through the cracks of the rocks and the thin, discontinuous soil retains little water. All this means that, even in years with abundant rain, the vines can’t access it, and the drought increases. However, the influence of humid currents from the Mediterranean (which is about nine miles away) help cool the air. This permits a longer ripening period and a greater synthesisofaromaticprecursorsinourgrapes.

Additionally, the diverse flora around the estate, especially the numerous aromatic species such as thyme, fennel, rosemary and savory, are aromas thatarelaterperceivedinthewines.

SingularitiesoftheWinery

Can Ràfols cultivates 28 different varieties of grapes. This, coupled with the age of the vines, allows for the craftingofuniquewinesthatareclearlydifferentiated fromothersintheregion.

WhyisCanRàfolsaGrandesPagos deEspañawinery?

Can Ràfols joined GPE in 2004 during the first expansion of membership, as the estate clearly shared the same mission as the founding members.

CANRÀFOLSDELSCAUS

PORTFOLIO:

Rocallís, Gran Caus

Tinto/Blanco/Rosado, Xarel·lo

Pairal, Ad fines, Caus Lubis, Sumoll, La Cama

LaCalma

DO Penedés

Varieties

Chenin Blanc

Vinification

Fermented and aged 4 months in French oak

GoodtoKnow

Wine undergoes 2 years of bottle aging before release

GranCausBlanco

DO Penedés

Varieties

Xarello, Chenin Blanc, Chardonnay

Vinification 2 years of bottle aging

GoodtoKnow

Comes from 65-year-old Xarello vines

Set into foothills of the Sierra de La Llena mountains in an area known as Las Garrigues, Celler Cérvoles is distinguished by what winemaker Tomàs Cusiné calls “mountain viticulture.” Every growing and vinification decision showcases the spectacularly unique terroir spanning 135 acres (55 ha) of vineyard. Cérvoles is committed to developing the specificity of place in their wines with well-known varieties like Garnacha and lesser known indigenous grapes like El Trobat. Balancing a respect for tradition with the vision of tomorrow, Cérvoles takes elegant mountain winemaking to new heights.

KEYFACTS

CLIMATE: Transitionzonebetween Mediterraneanandcontinentalclimate; averageof66°F(19°C)duringgrowingcycle

ELEVATION:2,296-2,460feet (750-800m)

SOILS: Calcareoussoilofloamysiltand loamyclaytexturewithvariablelevelsofgravel

CLASS: DOCostersdelSegre

VINE: 135acres(55ha)across12 differentplots;54acres(22ha)areGPE approved

KEYVARIETALS:Garnacha,Syrah, Tempranillo,Cabernet,Merlot, Chardonnay,Macabeo

ECO: Certifiedorganic,some biodynamicpractices

INNOVATE: Experimentationwithnew woodsandconcretevessels;recoveryof ancestralwinemakingmethods

HISTORY

In1997,theownersoftheCastelldel Remeiwinerydiscoveredthespecial characteristicsofthevineyardsatLa Pobla de Cérvoles, and acquired the property of Cérvoles Celler. Winemaker Tomàs Cusiné saw an opportunity to pursue a unique mountainviticultureproject:working the vineyards organically with a focusonnativevarietalsthatwould thriveonsite.

OURFAMILY

With more than three decades of experience, Winemaker and Owner Tomàs Cusiné is the driving force behind Cérvoles. Under Cusiné’s direction, Cérvoles has dramatically restructured their vineyards, analyzing the characteristics of each plot as precisely as possible. As president of the Lleida-Costers del Segre Wine Route, Cusiné is also involved in boosting the area’s wine tourism, promoting visits to wineries and vineyards,themedroutes,tastingsandotheractivities.

Winemaker: TomàsCusiné

The vineyards of Cérvoles in Les Garrigues feature a northern exposure which rises gradually towards the south, up to the Serra de La Llena, a natural border with El Priorat and La Conca de Barberà.

The predominantly poor, calcareous soils have loamy silt and clay textures, and varying levels of gravel. The soils provide excellent water retention and oxygenation, and stone slabs or compact clays limit soil depthandtheproductionofthevines.

The different plots of the estate are surrounded by Mediterranean forests. They range in elevation and sunlight hours, enjoying very mild weather. Dry winds from the west in the morning combined with more humid coastal winds from the nearby Mediterranean sea in the afternoon support temperatureswingsbetweennightandday.

GOODTOKNOW: Cérvoles is an active participant in the TROBAT project, which is aims to recover native varietals for DO CostersdelSegre.

VITICULTURE&WINEMAKING

MOUNTAIN VITICULTURE

When Tomàs Cusiné came to the foothills of the La Llena mountains in Las Garrigues, he was inspired by what he calls “mountain viticulture.” While high altitude vines here offer lower yields, they are of remarkable quality, possessing a concentrated structure and a unique, aromatic character. Any new vines will be trained to the traditional goblet form. EmphasizingthisspecialterroirinthewinesisthedefiningqualityofCusiné’sproject.

ORGANIC AGRICULTURE

Cérvoles’ approach emphasizes organic agriculture and sustainability, including majority dry farming, harvesting by hand, highleafexposure,greenpruning,sortinggrapesinthevineyardsandyieldcontrol.Biodiversityisaprioritytohelpkeepthe bacteriapopulationhealthyandthriving.

CELLAR TECHNOLOGY

Cérvoles is equipped with oenological technology custom-fit to its cellar and placed in service of a philosophy of minimal intervention. Harvested grapes from various plots are vinified separately to best preserve terroir identity. Tanks are loaded fromthebottomtoprotectthefruitandpreventlacerationoftheskins.Vatsandtanksarecustom-madetoaccommodate

El Trobat is one of the many native varietals Cérvoles cultivates:alight,particularly flavorful red grape whose cultivationisinsharpdecline.

Howistheterroirreflectedinthe winesofCérvoles?

Theelevationofthevineyardsandthetemperature contrastinLesGarriguesimpactthegrapeskin thickness,encouragingtheconcentrationof anthocyaninsandtanninswhileenhancingacidity andfreshness.

ThesurroundingMediterraneanforestsand aromaticplantsareoneofmanyinfluencesonthe aromasofthewines.Thenativeyeastsusedin fermentationalsocontributeheavilytothearomatic profilethatoriginatesinLesGarrigues.

SingularitiesoftheWinery

In 1997, Cérvoles became the first mountain viticultural project in Catalunya. Each parcel has been painstakingly documented in order to tailor the cultivation and vinification. The winery has been custom-designedtovinifyeachplotseparately.

WhyisCérvolesaGrandesPagosde Españawinery?

CérvolesjoinedGPEduringitsexpansionin2004. Indoingso,Cérvolesreaffirmeditscommitment totheland,whichrequirestakingonnew challengeseveryday,andthecharacterofthe uniquevineyardsinaterroirasdistinctiveasthat ofLaPobladeCérvoles.

CELLERCÉRVOLES PORTFOLIO:

Estrats, Garnatxa de Cérvoles

CérvolesBlanc

DO Costers del Segre

Varieties

Chardonnay, Macabeo

Vinification

Macabeo fermented and aged in 3,000L foudres; Chardonnay fermented and aged in 225L and 600L French oak barrels.

Battonage in the first months

GoodtoKnow

The Chardonnay is from Finca Cametes and the Macabeo is from Finca Oliveres

CérvolesNegre

DO Costers del Segre

Varieties

Tempranillo, Garnacha, Syrah and Cabernet Sauvignon

Vinification

Varieties are vinified separately. The Garnacha is aged in 4000L French oak vat; the Tempranillo and Cabernet in 225L French oak barrels

GoodtoKnow

Grapes from vineyards at different altitudes and expositions

Located amidst the Gavarres mountains, Clos D’Agon lies in the middle of a natural amphitheater facing the Mediterranean Sea. A striking geographic location between mountain and sea shapes the terroir and imparts an extraordinary character to the wines. With just under 40 acres of vines, Clos D’Agon cultivates predominantly French varietals in Catalan soil, making wholly singular wines with a striking sense of personality. With an international team at work on the project, the wines show subtlety and grace.

KEYFACTS

CLIMATE: Mediterraneaninfluencesfrom theTramontanawindandcoastalbreezes

VINE: 40acres(16ha);30acres(12ha)are GPE-approved

ELEVATION:130-460feet(40-140m)

SOILS: Clayandslate

CLASS: DOEmpordàand DOCatalunya

KEYVARIETALS: CabernetFranc,Syrah, PetitVerdot,CabernetSauvignon,Merlot, Garnacha,Viognier,Roussanne,Marsanne

ECO: CertifiedinIntegratedProductionand inprocessoforganiccertification

INNOVATE: Conductingsolarthermal studiesanduseofphotovoltaicenergyinthe winery

HISTORY

The story of Clos D’Agon begins in 1989, when Philippe Dambois and Daniella Bagon acquired an 18th-century farmhouse surrounded by 20 acres (8 ha) of vineyards. Dambois quickly began planting new varieties, favoring French grapes like Cabernet Franc, Syrah and Viognier among others.. By the end of the century, Dambois turned over the reigns to the current owners, who began work on a new winery in collaboration with architect Chus Manzanares. In 2019, winemaker Miguel Coronado began planting native varietals typical to the area like Garnacha Tinta and Blanca.

Clos D’Agon is certified by the Catalan CouncilofIntegratedProduction.Treatingthe vineyard as though it were their garden, Clos D’Agon favors hand craftsmanship as much as possible and avoids the use of synthetic treatments. The winery also practices green pruning to ensure natural aeration of

OURTEAM

Winery operations are led by Miguel Coronado, who serves as technical director and head winemaker. He is supported by Winemaker Paco Balsera and an internationalteamworkinginthevineyardsandcellar.

Winemaker: MiguelCoronado

The terroir of Clos D’Agon is shaped in an amphitheater form by the Gavarres mountain range. This lessens the effects on the vineyards from the dry and cold north wind phenomenon called the Tramontana. The proximity of the Mediterranean supports coastal breezes that bring humidityandsalinity.

The estate features great climatic variability and the wines reflect the temperature and humidityofeachvintage.

The soil is primarily clay and slate with loamy-clay and loamy-sand texture. Slate is morepresentathigherelevations.

GOODTOKNOW:

VITICULTURE&WINEMAKING

PIONEERING VARIETALS

ClosD’AgonhaspioneeredtheplantingofwhiteRhônevarietalslikeViognier,RoussanneandMarsanne.Morerecently,the wineryhasincorporatednativevarietalslikeGarnacha,givingtheestateascopethatisregionallyandgloballydefined.

A MODERN WINERY

The striking structure where the wines are made was designed by Spanish architect Chus Manzanares. The modern, Mondrian-referencing aesthetic is matched by a fully modern oenological system inside, featuring a gravity-fed vinifying process.Treatingthefruitwiththeultimaterespectandcleanlinessinthewineryaretheguidingprinciplesoftheirwork.

VINTAGE EXPRESSION

Clos D’Agon works to preserve the character of each vintage in their wines. Length of macerations and barrel aging, composition of the blends and other variables are all adapted to the condition of the fruit. A vertical tasting of their wines shouldbeacatalogoftheclimateconditionsofeachvintage.

In order to mitigate the effects of humidity and prevent rot, Clos D’Agon practices green pruning to aerate the fruit and supporthealthyvines.

Viognier: The plant material of this plot comes fromthelegendary

Château Grillet in theRhôneValley.

are prized for their reds, which feature balsamic notesandanaromaticprofileoftheplantsthatform theundergrowthsurroundingtheplots.

Plots lowest in clay content give fruit notes, while plots with higher clay content show more concentrationandfinesse.

CLOSD’AGONPORTFOLIO:

Clos D’Agon Red & White, Valmaña Red & White, Viognier, Selección Especial, Más Palet

ClosD’AgonBlanco2017

DO Catalunya

Varieties

48% Roussanne, 33% Viognier, 19% Marsanne

Vinification

Fermented 70% in stainless steel tanks, 30% in oak barrels, aging 7 months in barrels and stainless steel tanks with continuous battonage

GoodtoKnow

Viognier and Roussanne from sand and slate soils, Marsanne from clay soil

WhyisClosD’AgonaGrandesPagos deEspañawinery?

Like the rest of GPE, Clos D’Agon makes terroir-driven wines reflective of vintage and place. They joined GPE as a way to exchange experiences with like-minded winemakers, as well as sharing bothtechnicalinformationandglobalvision.

ClosD’AgonTinto2018

DO Catalunya

Varieties

46% Cabernet Franc, 41% Syrah, 10% Petit Verdot and 3% Cabernet Sauvignon

Vinification

Destemmed, fermented in stainless steel tanks, malolactic in barrels, aging 18 months in oak barrels (40% new, 60% neutral)

GoodtoKnow

Comes from parcels with different orientations

Best known for making exceptional sparkling wines with extensive aging potential, Gramona is a winery that places the land and character of the fruit above all else. With 370 acres of vineyard, Gramona practices biodynamic winemaking to grow and vinify fruit reflective of their estate terroir. Likewise, the cellar is designed to maximize efficiency and conserve energy, and the wines are carefully made with minimal intervention. A winery that strives for complete harmony from vineyard to cellar, Gramona has earned a reputation for making some of the most sought-after sparkling wines in the world.

KEYFACTS

CLIMATE: Mediterraneanclimatewithhot, drysummersandmoderatewinters;average annualtemperature59°F(15°F)

ELEVATION:328-1,150feet (100-350m)

SOILS: Clayandcalcareousformationswith somealluvial,slatetowardMontserratMountain

CLASS: Corpinnat

VINE: 370totalacres(150ha);308acres (125ha)GPE-approved

KEYVARIETALS:Xarello,Macabeo, Parellada

ECO: Demeter-certifiedbiodynamic producer; useofgeothermalandsolar energy,electricvehiclesandwater conservation

INNOVATE: Pursuingbiodynamic agriculture

HISTORY

The Gramona family has been working the land and making wine uninterrupted since the mid-19th century. It was at the start of the 20th century when two wine families – the Battles and the Gramonas – came together through marriage to launch the present winery. By 1945, with brothers Bartomeu and Josep at the helm, Gramona had emerged as a sparkling wine producer designed for long aging wines. The brothers led the winery until the end of the 20th century, before handing over operations to the next generation.

THEFUTURE

The sixth generation of the Gramona family is taking on responsibilities alongside their parents so that the next handover is smooth and gradual. Roc and Leo specialise insustainableviticulture,winemakingandmanagement. Both share the energy of youth, love of new technologiesandrespectfortradition.

THEFAMILY

Gramona is currently led by Jaume and XavierGramona,familymembersofdistinct but complementary dispositions. Jaume is known for his determination and exacting standards, while Xavier is a thoughtful analyst, thinker and dreamer. Both share a commitment to making exceptional Catalansparklingwine.

Winemakers: Leo Gramona and his father Xavier, and JaumeGramonaandhissonRoc

TERROIR

The vineyards of Gramona are primarily located in the subzones of Costers de Lavernó with additional holdings in the Vall de Bitlles of Central Penedès. The vineyards are protected to the north by the Montserrat mountains, which provide shelter from harsh winters. Several rivers flow through the property, including the Penedès, the Bitlles and the Foix. The average elevation is 820 feet(250m).

Among the vineyards are woods where the estate’scows,sheepandhorsesgrazefreely.

To increase biodiversity, the biodynamic farm is also home to geese, chickens, dogs, peacocks, donkeys and even falcons in summer, justbeforeharvesting.

VITICULTURE&WINEMAKING

BIODYNAMIC VITICULTURE

Everything on the Gramona estate is guided by a biodynamic philosophy. Natural grass cover is maintained to obtain spongysoils;plantinfusionsareappliedtowardoffpests;andanimalandvegetalcompostisproducedtonurturetheearth andvines.

BIOCLIMATIC ARCHITECTURE

Located at the center of the property, Celler Batlle reaffirms Gramona’s commitment to sustainability and biodynamics. Two-thirds of the cellar is built underground, reducing environmental impact and energy consumption. It is a château concept,groupingplotsofmorethanonegrapevarietyaroundthewineryattheheartoftheestate.

LONG-AGED SPARKLING WINE

Gramona’s signature style is sparkling wine capable of long aging. In 1951, Bartomeu and Josep Lluis Gramona first observed the considerable potential for maturation of the Xarello grape and decided to produce a revolutionary single-varietalsparklingwine,madeforaging.TheIIILustroscuvéewasbornfromextraordinaryfruitgrownintheLaPlana and Paraje Font de Jui vineyards, and aged a full 10 years. Ill Lustros was followed by the Celler Batlle, another 10-year old release,cementingGramona’sreputationasa leadingproducerofSpanishsparklingwine.

Gramona hired Lydia and Claude Bourguignon, consultants whospecializeinsoilmicrobiology,tocarryoutanin-depth studyofthesoils,withtheobjectiveofmaximizingsoilhealth.

Howistheterroirreflectedinthe winesofGramona?

Gramona’s soils are clay and calcareous-loam with alluvial soil near the Anoia River and slate closer to Montserrat.Thesesoilsarealsocharacterisedbythe presence of têtes de poupées, calcareous formations of bacterial origin, which lend a refreshing minerality to the wines while enriching thesubsoil.

These characteristics allow the production of highacidity base wines from neutral pH soils. After the long periods of bottle aging, the wines maintain a vibrant,livelycharacterofasavorymineralsensation on the palate, which blends with the notes of maturityandcomplexity.

SingularitiesoftheWinery

The family has been cultivating their estate since 1850, which gives them an intimate knowledge of their lands and varieties, and generations of experience creating long-aged sparkling wines. Their dedication to quality led them to form the collective Corpinnat to defend quality sparkling wines produced from organic grapes in the heart of Penedès.

WhyisGramonaaGrandesPagosde Españawinery?

Gramona’s ambition to highlight its unique personality by focusing on long-aging method sparkling wine from the best vineyards is well-supportedbyGrandesPagosdeEspaña.

GRAMONAPORTFOLIO:

Imperial, Innoble, Argent, Argent Rose, III Lustros, Celler Batlle, Enoteca

GramonaImperial Corpinnat

Varieties

Xarello (50%), Macabeo (30%), Parellada (15%), Chardonnay (5%)

Vinification

Brut aged over 50 months before disgorgement

GoodtoKnow

The expedition liqueur is from their solera, well over a century old

GramonaIIILustros Corpinnat

Varieties

70% Xarello, 30% Macabeo

Vinification

Brut Nature aged 80 months under cork stopper

GoodtoKnow

Grapes from the Font de Jui pago

GRAMONA

Industria 36 08770 Sant Sadurni d’Anoia Barcelona

On the slopes of Priorat, Mas Doix cultivates 42 acres (17 ha) of vines in iconic Licorella soil with a timeless bedrock of slate. The estate focuses on producing classic expressions with fruit from centennial plantings of Cariñena and Garnacha. With a recently built winery designed with sustainability and energy efficiency in mind, Mas Doix now stands poised to continue its long legacy of making unexpectedly elegant, fresh wines with the classic character of Priorat.

KEYFACTS

CLIMATE:Mediterranean:cold,drywinters andrainysprings;dry,warmsummers,with greatthermalcontrastbetweendayandnight

ELEVATION: 820-2,132feet (250-650m)

SOILS: Predominantlydecomposedslateand shale,locallyknownas licorella

CLASS: DOQPriorat

HISTORY

Valentí and Ramon Llagostera arrived in Poboleda because of family ties with the Doix family. While harvesting the 110-year-old Garnacha and Cariñena vines in October 1998, the Llagosteras approached the Doix family about making wine with the grapes that were taken to the Poboleda Cooperative. Winemaking started in a small winery in 1999, Mas Doix’s first vintage. The Llagosteras acquired the Doix share of the project in 2015, and in 2019 went into partnership with the Cliff Lede family, owners of the eponymous winery in Stag’s Leap, Napa Valley. A new winery outside the village of Poboleda was inaugurated a year later.

VINE: 59acres(24ha),with30acres (13ha)GPEapproved;soxprincipalsites

KEYVARIETALS:Cariñena, Garnacha,GarnachaBlanca,Macabeo

ECO: Certifiedorganicandbiodynamic practices

INNOVATE: Experimentalirrigation system

powered by an autonomous power generating system and rainwater collection facilities. They also installed a wastewater treatment plant. All vineyards are organic and guided by biodynamic practice, such as following the lunar phases. Biodiversity efforts include planting of olive, hazelnut and native fruit trees. The entire river area is protected to allow birds, fish, amphibians andsmallmammalsintheareatoflourish.

THETEAM

Co-founders Ramon and Valentí Llagostera serve as head winemakers, assisted by Jordi Jutglar, director of viticulture; Sergei Batet, oenologist; and a talented viticulture team who help in harvesting, pruning and caringforthevinesonextremeslopes.

Winemakers: RamonandValentíLlagostera

TERROIR

Mas Doix has six vineyards throughout Poboleda. Each has different exposures and soil composition, depending on its proximitytotheSiuranariver.At1,125feet(340m)abovesealevel,itisoneofthecoldestmicroclimatesinPriorat.

Located in the northeastern part of Priorat, Poboleda has lower average temperatures and a higher average rainfall than the rest of the municipalities. Of note are the sharp diurnal temperature shifts. During the summer months, temperatures can drop to 54º F (12ºC), while theycanalsoclimbtohighsof104ºF(40ºF).

There are few vineyards planted on soils as ancient as those of the Priorat. Two different types dominate: licorella on the steep slopes formed by the disintegration of slate, and alluvial deposits in flatter areas. The decomposed slate strata have siliceous materials and limestone cements, not calcareous. The soils are slightly acid,withaneutralpH.

FACT: After the arrival of phylloxera in the 19th century, entire vineyards had to be replanted. Mas Doix’s “1902” bottling is sourced from 115-year-old vines from that early 20th century recovery effort.

VITICULTURE&WINEMAKING

VINEYARD EXPRESSION

Due to the great variability of growing sites, there is strong vineyard identity in the wines of Mas Doix. From old-vine Garnacha growing on hillsides to high exposure terraces of Cariñena, each plot shows remarkable specificity matched to the most appropriate varietal. For example, the Tossal d’en Bou vineyard has been declared a Gran Vinya Classificada (GrandCru)withthenewvineyard’sclassificationinDOQPriorat.Locatedbetween1,476and1,640feet(450and500m) ofaltitudewithsouthernorientation,itprovides extendedripeningtimeforCariñena.Theresultsareanexcellentbalance betweenacidityandphenolicripening. Otherwise,thebestPrioratvineyardsfacenorthsothattheyarenotroastedbythe late-afternoon sun. With almost no summer rainfall and zero irrigation, yields are incredibly low—as little as four or five fist-sizedbunchespervine.

MINIMAL INTERVENTION VINIFICATION

All fruit is harvested by hand with minimal manipulation in the cellar. Selection happens three times: first in the field, then as the fruit arrives at the winery, and finally after destemming. These methods allow Mas Doix to preserve the essence of thegrapeandgrowingsite.Limitedyieldsresultinfreshandelegantwineswithasubtleminerality.

MasDoixfarms100-year-oldGarnacha and Cariñena vines. Old vine fruit is prized for healthy root structure and spectacularconcentration.

The soil is mostly decomposed slate and shale, with very little organic material. This composition facilitates drainage and is porous enough to allow vine roots to reach deeper than anywhere else on earth. This slate soil shows in the wine as a pronounced minerality typical of many wines of the Priorat. Since the soils are slightly acidic, there is tension and verticality to the wines. Stress due to the lack of organic matter produces concentrated grapes with extremelyhighphenolicmaturity.

The winds also play a factor in the vineyards. Usually, the main winds blow from the northwest. This dry wind is known as El Sereno and originates from the interior of Spain.

considerably lessens the effects of the hottest summer days, maintaining freshness in the wines and theexpressionofterroir.

SingularitiesoftheWinery

The vineyards are located in the coolest part of the Priorat. Mas Doix’s new winery permits them to be self-sufficient, without the need for external energy andwatersupplies.

WhyisMasDoixaGrandesPagosde Españawinery?

MASDOIXPORTFOLIO:

GoodtoKnow

Contact:ValentíLlagostera valenti@masdoix.com

1902, 1903, Murmuri, Salix, Les Crestes

55% Carignan and 45% Garnacha

Fermentation in stainless steel; 3 weeks of maceration before grapes are pressed and barrel

Fruit from 110-year-old Carignan vines and 80-year-old Garnacha

Grapes grown exclusively on steep with very low yields of 10.5 ounces of grapes per vine

MEDITERRANEAN REGION

A winery of the DO Alicante, Bodegas Enrique Mendoza began when Enrique Mendoza decided to continue the tradition of the Marina Baixa of producing wine for family consumption. Since then, the estate has grown considerably with the ambition to make wines that reflect the Mediterranean character of the climate and soil. Growing international and native varieties like Monastrell and Roman Muscat, Bodegas Enrique Mendoza is in search of expressive, terroir-driven wines. Since the first documented cultivation of the farm dates to the 16th century, they have adopted a philosophy of minimal intervention to protect the land for centuries to come.

KEYFACTS HISTORY

CLIMATE: Continentalwithextreme temperaturesthatrangebetween26°F(-4°C) and95°F(35°C)

ELEVATION:1,804-1,969feet(550-601 meters)

SOILS: Sandywhitemarlsorconglomerates, withsandorclaycompositions

VINE: 198totalacres(81ha);74acres(30 ha)acrosseightplotsareGPE-approved

KEYVARIETALS:PinotNoir,Merlot, Syrah,PetitVerdot,CabernetSauvignon, Garnacha,Tanat,Monastrell,Chardonnay, Merseguera,Muscat

ECO: Builtwastewatertreatmentplantto returnwastewatertotheaquifer

While the winery officially began in 1989, Enrique Mendoza had been making wine for his family at home for years. Before founding the estate, Mendoza was simply a merchant with a keen interest in wine, collecting and investing in other wineries. Eventually, he started purchasing vineyards and tending to his own vines, and his first bottles arrived to market in 1990. The estate is now carried on by Mendoza's son, Julian.

SUSTAINABLEVALUES

EnriqueMendozabuiltawastewatertreatment plant in 2020. Water from the winemaking process is purified before returning it to the localCastellaraquifer.

Many organic practices in the vineyards aim to respect the environment and biodiversity. Green cover crops are used in many plots to protectthesoilandfixnitrogen.Later,theyare composted in the soil. Vine treatments are organic, such as the use of pheromones to controlinsectpopulations.

THETEAM

Julian Mendoza is the general manager of the family winery. He holds a masters in enology, viticulture and wine marketing, but in more recent years has studied the cultivation of olive trees. The estate’s olive oil production has centered on recuperating local varieties ofthefruit.

Winemaker Sonia Llorente earned her master’s in viticulture and enology in Madrid and has more than 20 yearsofexperienceworkingthroughoutSpain.

General Manager: JulianMendoza

TERROIR

Locatedatanaverageof1,650feet(503me)abovesealevel in areas with an old riverbed and scrubland, the vineyard has soils of varied profiles: from the fine and sandy loam sands of the Estrecho pago, to stony soil profiles formed by gravels in theElChaconerovineyard.

El Chaconero is a very unusual vineyard. The layers of the subsoil are not horizontal but oblique, so the results are numerous small plots with totally different soils. Gravel or sandy-silty or totally sandy plots can be found in the same vineyard.

The microclimate is relatively extreme for the province of Alicante, despite the proximity to the coast (about 37 miles or 60 km). Considered a continental Mediterranean climate, the microclimate is a transition between the two, with cold wintersandwarmersummersthanonthecoast.

GOODTOKNOW

Finca El Chaconero, or "Las Tierras del Charco de Enero" (The Lands of the January Pond), is one of Enrique Mendoza’s most important pagos. The first documents that refer to the cultivation of this plot on the estate date from the 16th century, and state that it rained so much between the months of September and October that its lands remained flooded until January. Hence its name: TheLandsoftheJanuaryPond .

VITICULTURE&WINEMAKING

CULTIVATION

Natural farming is prioritized at Bodegas Enrique Mendoza. Indigenous yeasts are used, and insecticides, herbicides and fertilizers are all avoided in favor of biodynamic practices. Poor soils are augmented with organic sheep manure compost. Vines are placed under the optimal level of hydric stress to produce small, concentrated grapes and computerized sensors monitormoisturelevelsinthevineyard,adjustingirrigationaccordingly.Plotswithbushvinesaredryfarmed.

WINEMAKING

Bodegas Enrique Mendoza’s philosophy revolves around making fruit-forward, balanced wines with elegant tannins. In order to maintain freshness and the proper levels of acidity, a tool called a Dyostem is used which shows the growth of the berryandsugarcontenttoidentifytheoptimalmomentofcollection.Fermentationtakesplaceatcontrolledtemperatures in stainless steel tanks with a proportion of whole cluster grapes. Malolactic fermentation happens in tanks and/or barrels, followed by aging in French oak barrels and foudres of 2,000 L. Aging times are determined by variety and the vintage, alwaysrespectingthefruit,freshnessandcharacterofeachvariety.

The Monastrell of the Estrecho pago is trained in the traditional goblet form and is strictly dry-farmed. This helps control yields and produce concentrated but balanced fruit.

Enrique Mendoza believes in defending pago-specific wines, the terroir and personality of Both vineyards benefit from the higher altitude and climate conditions which help maintain the grapes’ acidity. The aromas of the rich surrounding scrubland are reflected in the cuvées from Estrecho and Las Quebradas.

BODEGASENRIQUE

MENDOZAPORTFOLIO:

Estrecho, Las Quebradas. Santa Rosa, Dolç and Finca Xaconero

Estrecho

DOP Alicante

Varieties

100% Monastrell

Vinification

Vinification to ensure gentle extraction, 16 months in 500

L French oak barrels

GoodtoKnow

Grapes from the Estrecho pago

LasQuebradas

DOP Alicante

Varieties

100% Monastrell

Vinification

Vinification to ensure gentle extraction, 16 months in 500

L French oak barrels

GoodtoKnow

Grapes from the Las Quebradas pago

BODEGASE.MENDOZA

Camino del Romeral, 42 3580 Alfaz del Pi

Alicante

BODEGASMENDOZA.COM

@BODEGASEMENDOZA

Contact:JuliánMendoza

julian@bodegasmendoza.com

Framed by the medieval castle of Alarcón to the west and the Hoces del Cabriel nature preserve to the east, Finca Sandoval is located in Ledaña, between the Júcar and Cabriel rivers in the DO Manchuela. With 62 acres (25 ha) of organically farmed vineyards, Finca Sandoval is preserving parcels of old traditional varietals and reviving the viticultural tradition in this little-known area of Spain .

KEYFACTS

CLIMATE: Mediterraneanwithaverage temperatureof56°F(14°C)

ELEVATION:969-3,281feet (296-1,001meters)

SOILS: Clay,sand,gravel,calcareous

CLASS: DOManchuela

HISTORY

Finca Sandoval began in 1998 when journalist and food critic Víctor de la Serna decided to plant a vineyard of Syrah and an experimental plot of the Portuguese variety Touriga Nacional. In 2019, Anta Winteries acquired the estate. Anta’s wine-loving entrepreneurs, led by Ángel and Germán García-Cordero and the former director of Freixenet, Diego Jiménez, recognized the potential to produce high-quality wines from the many 50-year-old vineyard plots that make this region unique in Spain

From the left: Co-CEO Germán García-Cordero, President Ángel García-Cordero, Co-CEO Diego Jiménez

VINE: 61acres(25ha)across10parcels

KEYVARIETALS:Syrah,Bobal, MoraviaAgria,Monastrell,GarnachaTinta

ECO: Certifiedorganic

In 2019, Anta Wineries added winemaking and viticulture advisor Javi Revert to the team. He brings a more contemporary style to the wines, and has worked to recover old plots of the area, especially the Bobal variety. This work is reflected in the scores and commentsofwinecritics.

SUSTAINABLEVALUES

All plots at Finca Sandoval, whether owned or leased, are certified organic and cultivated without phytosanitary additives. Committed to sustainable ecological practices, Finca Sandoval has incorporated biodynamic methods, such as bottling wines in accordance with the biodynamic calendar.

Winemaker: Javier Revert and Winery Partner Germán GarcíaCordero

TERROIR

Finca Sandoval is primarily defined by its altitude, which reaches upwards of 3,000 feet (915 meters). This altitude gives the wines a notablefreshnesswithoutsacrificingtheirMediterraneancharacter.

The Mediterranean climate has long, very dry, hot summers. When combined with the altitude, these conditions yield great thermal amplitude, lengthening the growth cycle and producing more balancedripeningofthegrapes.

The clay soils have an important limestone component. The vines rest on a limestone rock-base called tuesca in Manchuela, with depthsrangingfrom16to40inches(41to102cm).Soilcomposition is primarily sandstones and conglomerates, with layers of yellowish sandyloamsandlimestones.

Paraje Casablanca, Finca Sandoval’s largest parcel with 62 acres (25 ha) and four grape varieties, contains five distinct soil types. They show differences in levels of key components like organic material, calcium carbonate or iron. The winery vinifies each variety and soil typeseparatelytomaintainthecharacterofeach.

GOODTOKNOW

Sandoval champions the Bobal variety. While the grape is widely planted, it doesn’t enjoy the reputation of more commonly understoodEuropeanvarieties.The medium-bodied red grape makes wineswithcrisp,structuredacidity.

VITICULTURE&WINEMAKING

CAREFUL VITICULTURE

In2020,FincaSandovalchangedthetrainingandpruningsystemstoencouragegreaterdevelopmentofthecanopy.This promoted shading of the bunches, which yields larger, more concentrated fruit and wines of more fluidity, freshness and elegance.

AGING IN CLAY

Recovering local winemaking practices for their Fundamentalista bottling, Finca Sandoval is experimenting with clay amphora known as lastinajas– the traditional aging vessels of Manchuela. The team feels wine aged in the amphora best expresses the estate’s terroir and their work in the vineyard. The clay’s porosity allows the winemakers to perform controlledmicro-oxygenationwhilepreservingintensityoffruitandthefreshnessofthewine.

ART OF BLENDING

Finca Sandoval maintains the European tradition of blended wines, even when one variety dominates. For instance, their Finca Sandoval bottling is primarily from low-yield, old-vine Syrah, but it is blended with native grape varieties like Monastrell,GarnachaandBobaltoaddcomplexityandlocalcharacter.

Moravia Agria is an heirloom grape native to Manchuela, the only DO that permits its use in wine. It is a sensitive variety with very thin skin that produces relatively low alcohol content (approx. 12.5%) and notable acidity. Finca Sandoval uses Moravia Agria in blends to add freshness and acidity.

Howistheterroirreflectedinthe winesofFincaSandoval?

Finca Sandoval is driven by the desire to make wine that reflects the specific terroir of their various plots. For example, La Fundamentalista is a field blend sourced from a high elevation plot where old-vine Bobal is coplanted with Moravia, Marisancho and Tortosina. The fruit is co-fermented, allowing the vineyard character to shape the wine. The resulting winesshowgreatverticality,acidityandfreshness.

Salia, on the other hand, is composed of Syrah, Bobal and Touriga Nacional from separate plots. They are vinified separately to preserve the identity of their growing site. The predominantly clay soils yield wines that are round on the palate with more volumeandintensefruit.

FINCASANDOVAL PORTFOLIO:

Fundamentalista, Salia, Finca Sandoval, Signo Bobal, La Rosa, Aurora

SingularitiesoftheWinery

FincaSandovalhasworkedtoputManchuelabackon the viticultural map, recovering the best of the area’s vines and winemaking traditions. Their combination of new and old technology is uncovering layers of expressionoftheirfruitandterroir.

WhyisFincaSandovalaGrandes PagosdeEspañawinery?

Finca Sandoval is a founding member of GPE. Victor de la Serna has long been a champion of single-estate wines that display characteristics of a particular soil type, orientation, microclimate or cultivar – the definition of pago wines. Like fellow members, they produce wines in harmony with the soil,climateandnatureofeachpago.

FincaSandoval

Varieties

80% Syrah, 15% Bobal, 5% Moravia Agria

Vinification

Vinified with 40% whole cluster fruit, spontaneous fermentation with natived yeast; aged 18 months in large foudres

GoodtoKnow

Blend from the best parcels of the Casablanca vineyard

Varieties

60% Syrah, 25% Bobal, 20% Touriga Nacional, 5% Garnacha

Vinification

Vinified with 40% whole cluster fruit, spontaneous fermentation with native yeast; aged 10 months in 300 L French oak barrels

GoodtoKnow

All fruit comes from the same municipality

Mustiguillo

is a family winery located in the Valencian highlands on the El Terrerazo estate Here, vines grow in a unique microclimate equally influenced by the nearby mountains and Mediterranean Sea, making Mustiguillo unlike any other estate in Southern Spain. Focused on the recovery and celebration of native varieties such as Bobal and Merseguera, the estate is proudly regionally-focused and terroir-driven. From thorough soil studies to careful organic viticulture and explorations in biodynamic farming, the winery is at the forefront of new and exciting experiments in Spanish wine.

KEYFACTS

CLIMATE: Continentalclimatewith Mediterraneaninfluence;averagetemperature 56°F(14°C),precipitation 17in.(438mm)

ELEVATION:ElTerrerazo2,690ft(820m); FincaCalvestra3,018ft(920m)

SOILS: ElTerrerazo:calcareoussoilsof dolomiticorigin,sandy-loamtexture; FincaCalvestra:limestone, silty-sandytexture ofalluvialorigin,smallplotwithmarls

CLASS: DOPTerrerazo

HISTORY

Mustiguillo was founded on estate built in the 19th century and acquired by the Sarrión family in 1970. Yet, it wasn’t until Toni Sarrión left his career in business administration to dedicate himself to winemaking that Mustiguillo as we know it today took shape. Mustiguillo is the pioneer and current benchmark for quality Bobal. In 2004, Quincha Corral 2001 was the first 100% Bobal wine rated by Robert Parker (95 points), while Decanter recognized Finca Terrerazo in 2014 as the best Spanish wine under 25£. In 2019, Mustiguillo celebrated the centenary of Terrerazo 1919, the first vintage produced at the estate and documented at the time by famed enologist and agricultural engineer Rafael Janini.

VINE: 264acres(107ha)across47plots

KEYVARIETALS:Bobal,Merseguera

ECO: EU-certifiedorganic;eliminationof allplasticsinwarehouseandpackaging

INNOVATE: Conductingsoilanalysis, experimentingwithbiodynamicsand sustainablepracticeslikeusingsheepand theirowncomposttofertilizevineyards

Mustiguillo practices 100% organic viticulture,withemphasisonconservingthe flora and fauna of the environment. To encourage soil health, they use natural compost of manure with pulverized pruned leaves and canes, as well as soil treatments such as tillage in alternate rows and vegetable cover crops. The cover crops are mixed (spontaneously mixed with fescue seeds, bromus and vetch) and defined according to the plot, variety, type of wine and winter rainfall. This helps encourages thevinestocompeteforresources.

THETEAM

With his passion and dedication, Winemaker Toni Sarrión is the heart of the winery. He has earned the nickname “Mr. Bobal” thanks to his efforts to promote thisnativevariety.

The viticulture team is led by Irene Garcia and Fernando Garcia with a focus on biodynamic practices. Isabel Cano is the second winemaker leading day-to-day operationsandputtingintopracticeToni’sphilosophy.

Winemaker: ToniSarrión

TERROIR

Thevineyardsarelocated63miles(100km)inlandfromthe MediterraneanonthewesternedgeoftheValenciaprovince. PagoElTerrerazoandFincaCalvestrasitat2,690feet.(820 m)ontheedgeoftheSierradeNegrete,wheretheCastilla highlandsreachtheborderofValencia.Here,theextreme continentalclimateisgraduallyinfluencedbythemilder Mediterraneanconditions,resultinginhighoscillationof diurnaltemperatures(+-68ºF,20ºC).

ElTerrerazorestsonalimestonelayerofDolomiticorigin.The soilsaregenerallyhomogeneous,butincludeloamypatches withremarkablealkalinity,orpocketsofsand.ToniSarrión prioritizedunderstandingthesoilcompositionfromthe beginning,openingtestpitstoobserveeachplotand identifyingthosewiththepotentialforsingle-parcel expression,likeFincaCalvestraMargas.

GOODTOKNOW

In 2010, DOP El Terrerazo became the first single estate denomination in the Mediterranean region.

VITICULTURE&WINEMAKING

NATIVE VARIETIES

Mustiguillo focuses on expressing origin by working with native grapes like Bobal and Merseguera, with the belief that these grapes best transmit a genuine sense of place. Before the efforts of Mustiguillo, these varieties were largely underratedandseenasmoresuitableforbulkproduction.

LOW YIELDS

Bobal and Merseguera are naturally vigorous, productive varieties. Toni Sarrión has employed many techniques to lower yields;bunchthinning,covercropsanddryfarmingareamongkeyoptionstosuccessfullycultivatehigh-qualitygrapes.

LOW INTERVENTION

Mustiguillo believes low-intervention winemaking is the key to crafting the terroir-driven wines that will best express the character of their pagos. Parcels are fermented separately, exclusively with native yeasts and free-run must. Avoiding over-extraction, gentle racking by gravity and use of neutral vessels like old oak or concrete for maturation preserve eleganceandMediterraneanflavors.

Agingpotentialisone of Finca Calvestra’s virtues. This rare quality for a Mediterraneanwhite wine results from careful winemaking and Merseguera’s low pH. The wine’s typicity starts to show from the fourthyearonwards.

Howistheterroirreflectedinthe winesofMustiguillo?

The terroir of Mustiguillo is perhaps best understood through their Bobal wines. The fruit of Finca Terrerazo is marked by the extreme climate, high elevation and its old vines, giving it a distinctive Mediterranean character, intensecolorandbalancedacidity.

Old-vine Bobal is planted among groves of pine, oak, and olive, as well as rosemary, fennel and thyme that tingethefruit.

The expression of the limestone soil is noticeable in a slight chalky sensation on the palate, a savoriness and a verticalnose,resultinginalong,elegantwine.

SingularitiesoftheWinery

Their pagos El Terrerazo and Finca Calvestra are a viticultural benchmark for Bobal and Merseguera. Toni Sarrión has worked to study all aspects of each individual plot individually, with a persistent curiosity tounderstandtheestate’sterroir.

WhyisMustiguilloaGrandesPagosde Españawinery?

Committed to respecting the origin and typicity of their wines, Mustiguillo joined GPE to promote visibility of their unique terroir. Mustiguillo has found a home with the other GPE wineries, where all work to learn more about their land, vines and the surroundingenvironment.

MUSTIGUILLOPORTFOLIO:

Quincha Corral, Finca Terrerazo, Finca Calvestra Margas, Finca Calvestra, La Garnacha, Mestizaje Blanco, Mestizaje

FincaTerrerazo

DOP El Terrerazo

Varieties

100% Bobal

Vinification

Maceration, fermentation and 18 months aging in 35

HL and 50 HL French oak vats; only free-run wine is aged

GoodtoKnow

Fruit from two single plots, one planted in 1945 and the other in 1970

FincaCalvestra

Vino de España

Varieties

100% Merseguera

Vinification

6 hours cold maceration. Fermentation and aging in 225 and 500 L acacia barrels with native yeast; 11 months aging on fine lees

GoodTtoKnow

Vineyard altitude 3,018 ft (920 m); Merseguera is grafted on old, dry-farmed Bobal vines

MESETA CENTRAL REGION

One of the few wineries in Spain to have its own DO, Pago Calzadilla is wholly unique. The estate is located in the Rio Mayer Valley, where 54 acres of vineyards are scattered across terraces and slopes at over 3,000 feet (915 m) above sea level. Known for its practice of long agings in bottle, making wines of a signature depth and complexity, it makes sense that Calzadilla is one of the founding members of Grandes Pagos de España.

KEYFACTS

CLIMATE: Mediterranean-continental with average temperature of 55°F (12°C)

ELEVATION:2,952 - 3,281 feet (900 - 1000 m)

SOILS: Calcareous clay with sandy loam composition

CLASS: DOPPagoCalzadilla

VINE: 57acres(23ha)plantedacross17 plots

KEYVARIETALS: Tempranillo, CabernetSauvignon,Garnacha,Garnacha Blanca,Syrah

ECO: Certifiedorganic

INNOVATE: Earlyadoptersofrecycling andsustainability,developmentofcustom stainlesssteeltanks

HISTORY

In 1979, architect Francisco Uribes and pharmacist Celia Madero bought a farm in the Rio Mayor valley in the Castilla-La Mancha region. The husband-and-wife team set to work designing their winery and estate. In 1980, they planted Tempranillo, Garnacha and Cabernet Sauvignon, launching their first release of 3,000 bottles of Pago Calzadilla in 1992. In 2000, Calzadilla became a founding partner of Grandes Pagos de España and in 2001, was awarded their own DO.

Goodtoknow:

Calzadilla was named for a Roman road built through the area transporting the mined lapis specularis . Highly sought after, this crystallized mineral was used as a type of mirror to reflectlight.

SUSTAINABLEVALUES

Pago Calzadilla has invested in renewable energy for the estate, and viticulture is entirely organic. The winery is intentional about every decision, making sure that the land is a first consideration. Owner/architect Francisco Uribes’ vision for the winery created a holistic design integration with the surrounding landscape.

Likewise, native vegetation is maintained in the vineyards, allowing biodiversity to flourish. Since 1980, Calzadilla has composted with the objective of enriching the vegetal cover in the vineyard.

THEFAMILY

Francisco and Celia Uribe’s daughter Paula now heads up the winery. Paula knows every corner of the estate, making all decisions about the wines, from where to plant, when to prune, and what methodology to use in thecellar.AfteraperiodinNewZealand,shereturnedto Calzadilla determined to make a white wine every bit as renownedastheestatereds.TheGarnachaBlancaisthe resultofherefforts.

Winemaker: PaulaUribes

TERROIR

facing north and southeast, alongside native vegetation like olive, almond and pine trees. The coolnorthernexposureaffordsprotectionfromthe afternoon sun. The southeast benefits from morning insolation, where temperatures remain moderate. These favorable exposures, together with the pronounced altitude of select plots, naturally prolong the ripening cycle, allowing for beneficial development of acidity and primary aromaswithslowmaturity.

The limestone soils are of a sandy-loam composition with high calcium content, as well as phosphorus to promote root development. This limestone soil favors healthy fruit that gives the winesanexceptionallylonglife.

VITICULTURE&WINEMAKING

VITICULTURE

Most vines are trellised, and trained to 27 inches (70 cm) off the ground to avoid frost damage. Cross-like trellises in the terracedplotsaretrainedlowerto14inches(35cm)abovethegroundtowithstandthestrongwindsthatbuffettheslopes. Thesoilisworkedwithgroundcovers,mulchingandplowing,anddripirrigationisusedintheseverydrysoils.

HAND CRAFTED WINE

All vines are harvested by hand in smaller 15 kg boxes to protect the fruit. The grapes are manually sorted, selected and senttofermentationtanks.Allwinemovementsarebygravity;nopumpsareused.Woodagingisdoneinacombinationof different-sized French and American oak barrels, and all barrels are under three years old. Wines are not filtered or stabilized.Thecellarhascapacitytobottleagewinesuptoanadditionalfiveyears.

LONG AGING

Due to the extreme altitude and dry soils, the vines deliver grapes with a high concentration of alcohol and acidity. Calzadillaachievesbalancebyextendedbottleaginginordertogivethewineseleganceandfinesse.

Lapis Specularis plays a relevant role in the wines. The mineral brings a special singularity and nutrients to the wines, and the limestone favors a good phenolic maturation and accumulation of sugars in the berries. The grapes from these vineyards are small, tasty and concentrated, with an intensecolorandfinetannins.

The Mediterranean-continental climate mix produces cool temperatures in autumn which helps to maintain acidity and highlight the more subtle notes of the grapes. Four distinct types of limestone soil at considerable altitude add to longevity and structure in the wines. The aromatic plants surrounding the vineyards are also reflected in the tasteofthewines.

Longsunexposureconcentratesthefruit,andthe hardnessofthelimestonesoilsmakesfor exceptionallyfreshandlivelywines.Manualworkat harvestandthevisionprovidedbyPaulaUribes makespossiblethisprecise expressionofterroir.

SingularitiesoftheWinery

wines of the highest quality in conditions of altitude, soil, climate and artisanal elaborations. They planted vines in an estate that had never beforeproducedgrapes,andhaveproducedfine, artisanalwinesinanareaknownforbulkwines.

WhyisCalzadillaaGrandesPagosde Españawinery?

Seeking to stand out in national and international fairsandmarkets,Calzadillawasanoriginalmember of GPE in 2000. Working with a community of like-minded growers and winemakers is the most rewardingaspectoftheirmembership.

CALZADILLAPORTFOLIO:

Calzadilla, Allegro, Classic, Opta

CalzadillaClassic2015

DOP Calzadilla

Varieties

60% Tempranillo, 20% Cabernet Sauvignon, 10% Garnacha, 10% Syrah

Vinification

Aged 12 months in 300 and 500 L French and American oak barrels

GoodtoKnow

8 years bottle aging before release

GranCalzadilla2012

DOP Calzadilla

Varieties

Tempranillo, Cabernet Sauvignon

Vinification

Aged 18 months in 225 and 300 L American oak barrels

GoodtoKnow

Only made in extraordinary years from the Serrazuela and Bildorado plots

Located in the Montes de Toledo next to Cabañeros National Park, Dehesa del Carrizal is distinguished by the singularity of their site, capturing the most varied aspects of the Mediterranean ecosystem. Vines are surrounded by a breathtaking array of flora, fauna and wildlife, like the majestic deer or the golden eagle. As a Vino de Pago and founding member of Grandes Pagos de España, Dehesa del Carrizal makes wines that genuinely express its microclimate and soil.

KEYFACTS

CLIMATE: MediterraneanwithAtlantic influence.Rainyinspringandautumn,dry summers.Averagetemperatureof59°F(15°C)

ELEVATION:2,526-2,953feet (770-900m)

HISTORY

Dehesa del Carrizal was born when 20 acres (8 ha) of Cabernet Sauvignon were planted in 1987. The first wines produced from those vines were noted for successfully expressing the terroir. In the years that followed, the vineyards were expanded to 65 acres (26.4 ha), and Dehesa del Carrizal received the Vino de Pago classification in 2006. The Villar Mir Family bought the property in 2010, bringing a new vision and vitality to the winery.

VINE: 65acres(26ha)across24plots

KEYVARIETALS:Tempranillo,Petit Verdot,CabernetSauvignon,Syrah, Chardonnay

Dehesa del Carrizal is extending their sustainable values to the wine tourism program. They are being certified for the Europarc program, which aims to qualify sustainable tourism in protected areas.

THETEAM

Winemaker Pierre-Yves Dessévre is from the Loire Valley, and studied agronomy and enology in Bordeaux. HehasworkedinBordeaux,NapaValleyand Mendoza.

French Consultant Stéphane Derenoncourt has collaboratedwiththewinerysince2016.

estate’s proximity to Cabañeros National Park, their aim is not only to minimize their impact, but make the area richer in biodiversity. For example, they plant cereals or leguminous plants as a winter cover crop. Additionally,theyaremeasuringtheircarbon

Winemaker: Pierre-YvesDessévre

TERROIR

While Dehesa del Carrizal’s climate is broadly Mediterranean, it also includes Atlantic influences, creatingamicroclimatewhereawidediurnal differentialpromotesaslowripeningoffruit.

The vineyards sit on a raña, the local term for slopes and plains at the bottom of a mountain which have been eroded by water and rainfall. The erosion causes the accumulation of clay and quartz sand which, combined with the micro-climate, contributes a pleasing acidity in thewines.

The vineyards and surrounding areas also display a healthy biodiversity, with scrubland hosting typical plant species such as rock roses, heather, thyme, lavender and rosemary.

VITICULTURE&WINEMAKING

VARIETALS

DehesadelCarrizalworksinparticularwithCabernetSauvignon.Thealtitude,climateandsoilconditionsallowforslow ripeningofthefruit.Chardonnay,SyrahandPetitVerdotareothermonovarietalbottlings.GarnachaandMonastrellwere plantedin2015.Thewinesclearlyshowtypicity,butwiththeuniqueexpressionfrompagoDehesadelCarrizal.

CAREFUL VINIFICATION

DehesadelCarrizal’sapproachistointerveneaslittleaspossibletopreservetheexpressionoftheterroir.Harvestisdone byhandandthegrapesarecooledinthewinery.Afterthedoubleselectionprocess(inbunchandberry),thegrapesare transferredbygravitytoconcrete,stainlesssteelorFrenchoakvatsthataresizedbyplot. AgingoccursinFrenchand EasternEuropeanoakfromdifferentcoopers,adaptingtotheneedsofeachwine.Barrelsarerenewedeveryfouryears. Blendingisthefinalcrucialstep,toensurethecomplexityandbalanceofeachwine.

Dehesa del Carrizal has five acres (two ha) of Petit Verdot. The grape’s long ripening cycle is suited to the local conditions, making a fresh, concentrated monovarietal wine.

Howistheterroirreflectedinthe winesofDehesadelCarrizal?

Dehesa del Carrizal aims to make monovarietal wines that respect their variety and typicity. The microclimate, altitude and northeast vineyard orientation of their pago allow for a long ripening period, key to letting each variety reach its full expression.

Alltheirwinesshareanacidityandfreshnessfrom thelowpHsoils,andparticularnotesofscrubland, wet earth and dried leaves thanks in part to the vegetationthatsurroundsthevineyards.

SingularitiesoftheWinery

Dehesa del Carrizal’s privileged location in the Montes de Toledo creates a unique combination of soils and microclimate that helped them become one of the first wineries to earn Vino de Pagoqualification.

WhyisDehesadelCarrizalaGrandes PagosdeEspañawinery?

Dehesa del Carrizal was a founding member of GPE in 2000. Their passion for estate-bottled wines,diligenceinpreservingthecharacterofthe grapes and drive to be in harmony with their surroundings led them to join forces with similar-mindedwineries.

DEHESADELCARRIZAL PORTFOLIO:

Pago Dehesa del Carrizal Syrah, Cabernet Sauvignon, Chardonnay, Petit Verdot, Pago Dehesa del Carrizal Colección Privada

DehesadelCarrizal

PetitVerdot

DOP Dehesa del Carrizal

Varieties

100% Petit Verdot

Vinification

Aged in new and 1-year old French oak barrels

GoodtoKnow

Will continue to improve for up to 10 years

DehesadelCarrizal

CabernetSauvignon

DOP Dehesa del Carrizal

Varieties

100% Cabernet Sauvignon

Vinification

Fermented in French oak vats, aged in barrels between 12 to 14 months

GoodtoKnow

Grapes from a parcel planted in

Located in the town of El Bonillo (Castilla-La Mancha) at an altitude of over 3,500 feet, Finca Élez makes wine reflective of its extreme growing conditions. The estate borders the Special Protection Area for Steppe Birds of El Bonillo, which is part of the Natura 2000 Network, home to protected species such as the bustard and sisón. Certified organic, Finca Élez produces wines in harmony with the surrounding land that are deeply reflective of its extraordinary terroir. SINCE2000

KEYFACTS

HISTORY

Pago Finca Élez was founded in 1992. It was created with the ambition to make unique, high-quality Spanish wines. In 2000, Finca Élez was the first winery awarded the Vino de Pago classification, and later became one of the founding members of Grandes Pagos de España, also in 2000. Nearly 30 years from its founding, the estate was acquired in 2020 by the current owners, agronomists Olallo Villoldo and Llanos Ruiz. The new owners are equally passionate about the countryside and its agriculture.

SUSTAINABLEVALUES

Finca Élez has been certified organic since 2014, showingaclearvocationforsustainability,respectfor the environment and biodiversity. Their long history of organic farming is reflected in the health of the vineyardsandthequalityofthegrapes.

All the energy consumed at Finca Élez is green and generated in a photovoltaic plant on the roof of the winery, and the estate also belongs to the plan to save water from the local aquifer. Both measures are part of Finca Élez's commitment to a more sustainableworld.

THEFAMILY

Olallo Villoldo and Llanos Ruiz are a family passionate about the countryside and agriculture, as they are both trained agronomists. The project is also very special to Olallo, as he was born in El Bonillo, where Finca Élez is located.

Miguel Ángel Benito is the technical director in charge of viticultural management and winemaking, with previous experience working in Castilla-La Mancha. Javier García Alonso and Carlos Sánchez, both winemakers and advisors,providetheirvisionandstyletothewines

Winemakers: CarlosSánchezandJavierGarcíaAlonso

Finca Élez is located in the southern area of one of the best preserved junipergrovesinSpain.

TERROIR

precipitation as well as cold winters and hot summers. During the growing season, days are hot with cool nights. The high altitude ensures good insolation, and influences 35° (F) diurnal temperature shiftsduringtheendofthecycle,causinga fullandslowripening.

Shallow clay and limestone soils with a sandy-clay texture are poor in organic material. The high quantity of stones promotes good drainage and regulates vinevigor.

VITICULTURE&WINEMAKING

ORGANIC FARMING

Finca Élez has been certified organic since 2014. The winery leverages natural advantages such as constant winds and dry summerweathertonaturallyprotectthevinesfromfungusanddisease,avoidingallsynthetictreatments.

ADAPTED VARIETALS

Finca Élez believes that great wine happens when the grape variety is perfectly adapted to the growing site. When Finca Élezwascreated,theestatehadneverbeencultivated.Theychosetoplantvarietiesthatwerebestadaptedtothesoiland the extreme climate conditions. For more than 40 years, Tempranillo (originally sourced from Rioja) and Chardonnay have thrived,perfectlyadaptedtotheterroirofFincaÉlez.

WINEMAKING

For the red wines, harvest is manual, and selected grapes are macerated with a third of whole clusters. Maceration times aredeterminedbytasting.Duringthemaceration,softpump-oversaremadetoachieveasmoothextractionofthetannins. AgingtakesplaceinFrenchoakbarrels.

The estate and winery are château-style.Thegrapesfrom thesurroundingvineyardsonly travelminutestobeprocessed atthewinery.

Secreto de LZ, Cencibel, Syrah

ChardonnayLias

DO Finca Élez

Varieties

100% Chardonnay

Vinification

Fermented in both French oak barrels and stainless steel tanks. Aged on lees for 6 months with occasional battonage

GoodtoKnow

Grapes from La Vieja parcel

FincaÉlez

DO Finca Élez

Varieties

Cencibel, Syrah and Merlot

Vinification

Grapes fermented and aged separately by plot. Wine is blended after aging in French oak barrels

GoodtoKnow

Grapes from La Nueva, La Vieja and El Palomar parcels

LEARNMORE

PAGOFINCAÉLEZ

Ctra Ossa de Montiel a El Bonillo Km 11,5

2610 El Bonillo Albacete

PAGOFINCAELEZ.COM

@FINCAELEZ

Contact:StefanGemmeker

stefan@fincaelez.com

Marqués de Griñón wines are legendary. They are the legacy of Carlos Falcó Fernández de Córdova, the heir to the title who consistently pushed the boundaries of Spanish viticulture, producing ethereal wines known for their complexity and expression of terroir. The family holdings include the exceptional Dominio de Valdepusa vineyard, renowned since the 13th century and the first estate to receive the Vino de Pago designation in 2002.

KEYFACTS

CLIMATE: Continentalwithaverage summertemperatureof79°F(26°C)

ELEVATION:1,640feet(500m)

SOILS: Well-drainedclay-limestone

VINE: 121acres(49ha)across11plots;90 acres(40ha)areGPE-approved

KEYVARIETALS:CabernetSauvignon, PetitVerdot,Syrah,Graciano,Merlot

ECO: Soilmanagementtechniquessuchas naturalcovers;fertilizationandcontrolofpests anddiseasesavoidingsynthetictreatments

INNOVATE: Conductingastudyonirrigation efficiencyaswellasnaturallyincreasingmust acidity

HISTORY

Marqués de Griñón Carlos Falcó Fernández de Córdova was widely recognized as one of the most influential names in Spanish wine of the 20th century. Falcó studied viticulture and enology at the University of California-Davis before returning home to make wine. In 1974, he introduced the Cabernet Sauvignon and Merlot varieties to Castilla-La Mancha, as well as drip irrigation and night harvesting. In 1999, Falcó published the 18-volume EntenderdeVino , the guide to Spanish winemaking. The founder of Grandes Pagos de España, Falcó passed away in 2020, leaving an extraordinary winemaking legacy.

THETEAM

Since 1990, Falcó invited the world’s best winemakers and specialists to consult at Dominio de Valdepusa, including legendary Bordeaux Enologists Michel Rolland and Émile Peynaud; Soil Expert Claude Bourguignon; andAustralianViticulturistDr.RichardSmart.

Raquel Carrasco is the current winemaking director for Dominio de Valdepusa and has 16 years of experience with Marqués De Griñón Family Estates. She holds a degree in Agricultural Engineering and a Masters in Enology and Viticulture from the Polytechnical UniversityofMadrid.

SUSTAINABLEVALUES

Marqués De Griñón uses natural cover crops to prevent soil erosion. They have also reduced the weight of their bottles in an efforttoreducetheircarbonfootprint,aswell as implemented a recycling program to best use auxiliarymaterials.

Aspioneersinirrigationtechniques,Marqués De Griñón continues to study ways to improve results while using as little water resourcesaspossible.

TERROIR

The climate is marked by contrasts between hot, dry summers and cold winters, along with high variation in diurnal temperatures during the growing season. Dominio de Valdepusa has a relatively flat topography, with an altitude of 1,068 feet(500m)abovesealevel.

ThesoilsofDominiodeValdepusaareformedbya superficial layer of clay 12 to 20 inches (30 to 50 cm) thick, resting on a subsoil of fragmented limestone 6 ½ feet (2 m) or more deep. Soil pH is high (>8), with excellent structure, porosity and drainage, similar in this sense to Burgundy and otherwell-knownwineregions.

DEEP ROOTS On the advice of renowned consultants Claude and Lydia Bourguignon, Marqués De Griñón has been using techniques to encourage vines to establish deep root systems. For example, in the vineyard of Graciano planted in June 2007,tillagewasavoided.Itwasreplacedwithsuperficialmulchingfromaprevioussowingofbarley,mowedandchopped a few weeks before planting. Other techniques include vegetation cover, planting in ceptonic pots so that nascent roots deepen sufficiently until they reach the limestone layer, high planting density, drip irrigation and the elimination of surface roots.

VINIFICATION

Theprocessforeachvarietyandparcelisadapted,butingeneralgrapesaredestemmed,andfermentedin stainlesssteeltanks.Mostwineshavemaceractionsoffourtofiveweeksbeforebarrelaging.FrenchoakbarrelsfromAllier areusedexclusivelyforagingontheestate.

Carlos Falcó was the first to plant Petit Verdot and Syrah in Spain in 1991, and thefirsttoplantCabernetSauvignonin Castilla-LaManchain1974.

roots systems are so that the vines can take advantage of the nutrients and resources in the soils and better express a sense of place. The grapes reach maturity with a high content of polyphenols and anthocyanins. This produces wines with a good balancebetweenfruitiness,alcoholandacidity.

Other specific characteristics that the clay soils bring are the power, complexity and intensity in the wines, while the subsoil of pure limestone confers elegance, minerality and velvety texture to its tannins.

MARQUÉSDEGRIÑÓN FAMILYESTATESPORTFOLIO:

Emeritvs, Petit Verdot, Graciano, Cabernet Sauvignon, Syrah

MDGCabernetSauvignon

DO Dominio de Valdepusa

Varieties

100% Cabernet Sauvignon

Vinification

12 to 14 months of barrel aging in 225L new barrels of Allier French oak

GoodtoKnow

From vines planted in early 1970s

vanguardofsingle-estatewinesinSpain. They continueto investigate the latest viticultural and enological techniquesinservicetothequalityoftheirwines.

WhyisMarquésDeGriñónaGrandes PagosdeEspañawinery?

Carlos Falcó’s passion for unique Spanish terroirs led him to join others with similar ideas to share knowledge and raise the visibility of their estates and wines. Grandes Pagos de Castilla was born, but with his wider vision, it soon adapted its mission to celebrate all great Spanish terroirsasGrandesPagosdeEspaña.

MDGSyrah

DO Dominio de Valdepusa

Varieties

100% Syrah

Vinification

12 months of barrel aging in 225L new and used barrels of Allier French oak

GoodtoKnow

Wine is not filtered or fined

Located in the Montes de Toledo region, in the area of influence of Cabañeros Natural Park, Pago de Vallegarcía is known for a pioneering spirit that brought the great traditions of French viticulture to Spain. The wines seek to give expression to singular terroir formed in the valleys of the Montes de Toledo. The results have been stunning, such that renowned French winemaker Eric Boissenot – the man behind many of the world’s most famous Bordeaux –now lists Vallegarcía as his only Spanish project. With a restless spirit and commitment to innovation, Vallegarcía stands poised to continue its work in making unique, terroir-driven Spanish wine.

KEYFACTS

HISTORY

Pago de Vallegarcía began in 1997, when Alfonso Cortina de Alcocer commissioned Dr. Richard Smart, renowned professor of Australianviticulture,todesignavineyardon theVallegarcíaestate.Motivatedbyhisloveof the great wines of Burgundy and Bordeaux, Cortina began with 59 acres (24 ha) of primarilyFrenchvarietals.Thereceptionofthe firstwinesfromtheestateencouragedCortina tobuildhisownwinery,andonSeptember14, 2006, King Juan Carlos I inaugurated the new facilities.

Vinification occurs in a minimalist building on the property designed by Martinez Pita. The winery was designed to reflect a respect for the surrounding environment: discreet form, natural materials,andacolorpaletteborrowedfromthevineyardsallwork togethertominimizethevisualimpactonthelandscape.

THETEAM

Adolfo Hornos has been with Vallegarcía since its inception. He started in 1997 as vineyard manager and helped in the design and construction of the winery; today he serves as general director, technical director andwinemakerofVallegarcía.

Adolfo has a master’s degree in viticulture and enology, andinagri-foodindustrymanagement.

Winemaker: AdolfoHornos

Montes de Toledo, and home to refuge of large raptors, black storks, eagles and vultures. It is also the habitat of medium-sized carnivores such as the wildcat, the gineta, the garduña, the meloncillo and the badger that compete with the Iberian lynx for its main prey, the rabbit.

Solar panels have recently been installed asasourceofrenewableenergy.

TERROIR

Surrounded by valleys and mountains, the Vallegarcía vineyard is situated on raña, which are slopes and plains at the bottom of a mountain that have been eroded by water and rainfall. They are composed of alluvial deposits from the mountainsides, and by very weathered slates and quartzite blocks on a sandy matrix.

The estate receives more rainfall during the year than other areas of the province, though summer brings an absence of precipitation. This, coupled with the relative altitude, brings a natural freshness to the wines even with highalcoholandmoderateacidity.

One of the more distinguishing traits of the soil is its quartzite origin with no presence of limestone, which offers a nuanced sense of minerality. There are alsohighlevelsofclay,whichretainswaterwhilemakingitdifficultforthevine tomakeuseofit.ThelowsoilpHisanotherfactor,facilitatingalowerpHinthe mustsandwines.

Vallegarcía uses various canopy training systems according to the variety: Smart Dyson, cordon royat, verticalaxisandCaliforniaTtrellis.

VITICULTURE&WINEMAKING

CREATING TRADITION

When Vallegarcía Founder Alfonso Cortina came to the region, there was no winemaking tradition to speak of, so he made hisown.“IchoseFrenchgrapesbecausetheyaretheonesthattuneinbestwithmyowntaste,trainedintheconsumption and enjoyment of great Bordeaux,” says Cortina. These varieties thrive in the Montes de Toledo, producing complex and elegant wines that faithfully express the terroir. Vallegarcía now looks towards the southern Rhône for inspiration for their newparcelsofMonastrell,GarnachaandCariñenaplantedin2016-2017.

VINIFICATION AND BLENDING

Winemaking at Vallegarcía also follows the Bordeaux model, intervening in the process only to influence tannic structure. Blending is the one of the most important decisions made in the winery. In addition to the free-run wines, the press wines can be used to finesse the profile of the wine. French oak is used to further round out the final blend. Elegance, expression ofthevarietalandterroirarealwaysthemarkofsuccessforVallegarcíawines.

Howistheterroirreflectedinthe winesofPagodeVallegarcía?

The limestone-free quartzite soils produce a minerality that glides along the palate, unlike when limestone is present.Thesoilsarealsoquiteacidic,whichexpresses themselves in the wine two different ways. The first is thebrightcolorsthatcanbemaintainedwithaminimal doseofsulfur.Thesecondisabitternessthatlengthens the wine on the palate. Lastly, because of the high clay content,retainedwaterisdifficultforthevinetoaccess. The hydric stress can be mitigated by techniques that prevent the grapes from being diluted. Summer and the harvest season are usually dry, so grape skins overflow with their most precious compounds. The reflection in the wines is the respect for the varietal typicity.

SingularitiesoftheWinery

Pago de Vallegarcía’s unique terroir starts with their location on the raña, and the unique geological and chemical composition of their soils. Their proximity to the Montes de Toledo and Cabañeros Natural Park puts them at the heart of one of the most biodiverse areasinSpain.

WhyisPagodeVallegarcíaaGrandes PagosdeEspañawinery?

In 1999, Pago de Vallegarcía joined four other wineries to create Grandes Pagos de España in the spirit of defending and promoting quality single-estate vineyards. Since then, Vallegarcía has consolidated its

PAGODEVALLEGARCÍA PORTFOLIO:

Vallegarcía Viognier, Vallegarcía

Syrah, Vallegarcía Garnacha

Cariñena,Petit Hipperia, Hipperia

VallegarcíaViognier

DOP Vallegarcía

Varieties

100% Viognier

Vinification

80% fermentation in stainless steel, 20% fermentation; 6 months aging in barrels

GoodtoKnow

New French oak is used

VallegarcíaGarnacha Cariñena

DOP Vallegarcía

Varieties

Syrah, Garnacha, Monastrell, Cariñena

Vinification

For 21 days with frequent aerated pump-overs; 12 months in French oak barrels

GoodtoKnow

8 month of cellar bottle aging before release

PAGODEVALLEGARCÍA

Finca Vallegarcía s/n

13194 Retuerta del Bullaque

Ciudad Real

VALLEGARCÍA.COM

@PAGOVALLEGARCIA

Contact:AdolfoHornos

adolfohornos@vallegarcia.com

SOUTH REGION

Founded in 1729 by Diego de Alvear y Escalera, Alvear is the oldest family winery in Andalusia and the second-oldest in Spain. The estate has passed ownership from parent to child for eight generations, maintaining a consistent lineage across time. Farming the famed Montilla vineyard, Alvear is known for its mastery of the Pedro Ximénez grape, with some barrels on site aging over 200 years. With this legacy supporting it, Alvear’s ongoing ambition is to preserve this rich tradition while innovating for the years to come.

KEYFACTS

CLIMATE: Semi-continental Mediterranean, with warm, long, dry summers and mild winters; average growing season temperature 70°F (21°C)

ELEVATION:820 - 1,476 feet (up to 650 m)

SOILS: Albariza: chalky soil with high limestone content, mixed with sand and clay

CLASS: DO Montilla-Moriles

HISTORY

Alvear was founded by Diego de Alvear y Escalera in 1729, and is the second-oldest Spanish winery still in operation. In the 19th century, Sabina Alvear Ward discovered the potential of the Pedro Ximénez grape, Alvear’s calling card to this day. Also early in 19th century, cellar master Carlos Billanueva began marking the best casks with his initials “C.B.”, which gave rise to the house style. The Fino C.B. label is the fifth-oldest in Spain still in use and is made from the best P.X. musts. Now in its eighth generation, Alvear continues to produce wines reflective of this long history.

VINE: 427 acres (173 ha) across 21 plots are GPE-approved

KEYVARIETALS:Pedro Ximénez

ECO: Integrated viticulture

INNOVATE: Searching for new expressions of the Pedro Ximénez grape, while exploring the roots and particularities of Montilla vineyards

waste in the vineyard and cellar. They have a recycling program on site, and, rather than letting byproducts of vinification go to waste, they sell off lees and skins. Alvear is also in the process of obtaining the “Wineries for Climate Protection” certificate, which is granted by a collaborative group of wineries committed to reducing carbon emissions across the wine industry. Alvear exclusively practices integrated viticulture, and commits to a minimum use of herbicides and pesticides, givingprioritytoonlythemostsustainableand ecologicalpractices.

THEFAMILY&TEAM

Fernando and Luis Giménez Alvear are the eighth generation of the family, now leading the winery. They are backed by Bernardo Lucena, who has been the mainwinemakerforlast30yearsandwhoisoneofthe foremost experts in biological aging in the region. Together they developed legendary wines like Palo Cortado Abuelo Diego, Amontillado Solera Fundación and PX Solera 1830. Since 2019, Alvear winery counts onarefreshingcollaborationwithSanlucanWinemaker RamiroIbáñez.HeisanexpertintheterrainofSierrade Montilla, and participates in the creation of 3 Miradas rangeofwines.

TERROIR

The core of Alvear’s terroir is the Montilla vineyard. Montilla features albariza soil, which is mainly chalky, high in limestone, porous and poor in organic material. Whiletypicallylowerinyield,thegrapesaresubjecttoa longer and more balanced ripening process. Ruedos are patches of red earth with iron salts, where the grapesmatureearlier.

From the viticultural point of view, Montilla is classified among the warmest in the world during the vegetative cycle. There is little rainfall and high insolation, which affects the development of the vine and its phenological cycle. The Albariza soil’s capacity to retain moisture helps mitigate the lack of precipitation, giving thewinesarefreshingmineral-salinecharacter.

VITICULTURE&WINEMAKING

MONTILLA VINEYARD The Montilla Vineyard is one of the factors that makes Alvear singular. The Pago de Benavente and Pago de Riofrío are at the highest elevations in the area (2,000 ft.; 610 m) and their parcels have many different orientations. They are planted with head-trained old-vine Pedro Ximénez and short-pruned with a traditional technique called alaciega.Thisencourageslowcanopygrowthtoshadethegroundaroundthevine.

PEDRO XIMÉNEZ The calling-card of the estate, the Pedro Ximénez grape is used to produce Alvear’s wine. Styles range from dry still wines, finos, amontillados, olorosos and sweet wines. The grape has thin skins and high sugar content, permittingthevinificationofrichsweetwines,andfinosandamontilladoswithoutfortification.

AGING UNDER A VELO DE FLOR For their fino and amontillado wines, Alvear ages the wine under velo de flor, literally “veil of yeast.” This is a natural biological process whereby a cream-colored cap of yeast indigenous to the region develops onthetopofthewine.Alvear’s velo ismadeofnativeyeasts,S.Montuliensisandothers,alsoconsideredanintegralpartof theterroiroftheirwines.The velo isevenusedintheirdrywhitewinerange,3Miradas,toimpartlight,yeastyaromas.

To make sweet P.X. wines, the fruit is exposed to the sun after harvest. Grape clusters are spread over plaited grass mats and slowly sun-dried until they become raisins. A dense must is then taken from the crushed raisins, and the subsequent winemaking and aging processes give rise to the region’s much-loved sweet wines.

Howistheterroirreflectedinthe winesofAlvear?

ThewinesthatleaveAlvearalwaysevoketheidentity ofMontillathrough:

Pedro Ximénez:aromasofpear,apple,fennel,anise

Expression of albariza soil:salinity/savorinessand "mineral"freshness,andfiner,verticalwines

Expression of the velo de flor (yeast veil): strainsof nativeyeasts,S.Montuliensisandothers,whichare partoftheterroirandprovideverytypicalaromas, helpingtocreatethewinerystyle–elegantwines, withoutstrong,pungentaromas,alwaysstrivingfor freshness,moreaniseandcitrusaromasofthePX, andtypicalaromasoftheyeastveil.

ALVEARPORTFOLIO:

3 Miradas Range (Vino de Pueblo, Cerro Franco, Cerro Macho) P.X. de añada, Fino Capataz, Fino en Rama Carlos VII, Oloroso Asunción, Oloroso Catón, Palo Cortado Nº7, P.X. Solera 1927

3MiradasVinodePueblo

DO Montilla - Moriles

Varieties

100% Pedro Ximénez

Vinification

Fermented in concrete jars and rested up to 8 months with yeast veil

GoodtoKnow

Old-vine fruit from pagos Río Frío Alto and Benavente

SingularitiesoftheWinery

Alvear is the oldest winery in Andalusia, and the second-oldest still in operation in Spain. With almost 300 years of history, the winery has treasures such as a solera with an average age of 100 years. They were also the first to champion the versatility of the Pedro Ximénezgrape,stillahallmarkofthehouse.

WhyisAlvearaGrandesPagosde Españawinery?

As pioneers of both the Montilla region and the Pedro Ximénez grape, Alvear aims for all of their wines to carry the imprint of their terroir. This and their passion for innovation led them to join other wineries in the pursuit of single-estate quality in GPE.

P.X.deAñada

DO Montilla - Moriles

Varieties

100% Pedro Ximénez

Vinification

Sun-dried grapes pressed in traditional vertical press, fortified rested in concrete cones for at least a year

GoodtoKnow

Made with grapes from a single vintage

ALVEAR

Av. de María Auxiliadora, 1 14550 Montilla

Córdoba

One of the southernmost wineries in Europe, Cortijo los Aguilares sits in the hills of southern Spain. A classic Andalusian farmhouse with numerous archaeological remains from Roman and Moorish times imbues the site with a long regional history. After successfully recovering area vineyards that were dormant for almost 100 years after phylloxera hit the area, the estate now focuses on achieving the most singular expression their terroir.

CLIMATE: Mediterranean mountain: concentrated rainfall between November and April, including intense rains known as the cold drop phenomenon; average temperature of 63°F (17°C)

ELEVATION:2,950 feet(900m)

SOILS: Calcareous clay, with some limestone, sand and quartz

CLASS: DO Sierras de Málaga

KEYFACTS HISTORY

VINE: 96 acres(39ha)acrossfiveplots

KEYVARIETALS:PetitVerdot,Pinot Noir,Tempranillo,GarnachaandGraciano

ECO: Certifiedorganic

INNOVATE: Successfullycultivating PinotNoirinsuchasouthernlatitude

The area of Ronda has been linked to vine cultivation for centuries. In fact, it is what the region was known for until the arrival of phylloxera at the end of the 19th century. Grape-growing resumed 100 years later when some intrepid entrepreneurs decided to bring back the tradition and replant vines in the area. Among them was the Itarte family, following in the footsteps of Alfonso de Hohenlohe, whose vineyards they have cultivated since 2014.

carefully stewards the 2,000-acre (809 ha) estate that borders the Sierra de las Nieves National Park. Many additional crops and livestock are raised on the estate, ensuring biodiversity.

Additionally, they minimize their ecological impact by using hybrid vehicles on the estate, renovating buildings to increase energy efficiency, and preparing a future project to generate solar energy at the winery.

THEFAMILY

Cortijo los Aguilares was founded by J.A. Itarte in the 1990s. For 20 years, the estate has employed local families to work in the vineyards and cellar. The emphasis on family helps maintain continuity and commitment to the estate, and helps fulfill the mission to involve the whole community in reviving the winemakingtraditioninthearea.

Technical Director Bibi García studied chemistry with the idea of becomingaperfumer.Shefellinlovewithwinealso,andearneda master’s degree in viticulture and enology. After work experience in Priorat and Chile, Bibi joined the winery in 2007 overseeing bothviticultureandwinemaking.

Winemaker: BibiGarcía

Winery founder Jose Antonio Itarte was a lover of Burgundy wines, and decided to grow Pinot Noir in spite of being located much further south than recomended for the variety. Between the high altitude and efforts of the vineyard team, the Pinot Noir is able to thrive and provide a very unique expression of their terroir.

TERROIR

The Serranía de Ronda is a meseta at 2,300 to 3,280feet(700to1,000m)ofaltitudebetween the two mountain ranges of de las Nieves and Grazalema. The microclimate is influenced by the altitude and its proximity to the Mediterranean and Atlantic. Abundant rainfall between November and April mitigates the dry summers, while wide diurnal temperature shifts helpasteadyripeningprocess.

Soils are varied among the four parcels, but clay, calcareous clay and limestone predominate. Different orientations of the parcels also play a role in ripening times. Each parcel is matched withthevarietiesthatbestgrowthere.

VITICULTURE&WINEMAKING

FOUR PARCELS Grape varieties are matched to the conditions of the estate’s four parcels. In El Olivar, late-maturing Cabernet Sauvignon and Petit Verdot are paired in clay and limestone soils. On a steep slope at 2,950 feet (900 m) is the El Encinar parcel; a 500-year-old old Holm oak (encina) stands watch over Tempranillo and Pinot Noir planted in a northwest orientation on clay and limestone soils. Pelele is a parcel with very diverse soils of sand, clay and limestone; goblet-trained Garnacha, Petit Verdot and Graciano vines are planted in a low density so they struggle less for water resources.ElCaleroisnamedforthehighlimestonecontentofitssoil,andisplantedwithPetitVerdot,SyrahandMerlot.

VINIFICATION Depending on the grape and expression desired, the decision is made to completely or partially destem bunches. They are fed by gravity into stainless steel or concrete tanks with an emphasis on extracting the aromatics of the fruit.Parcelsarevinifiedseparatelytocapturethepersonalityeachvarietal.

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

Howistheterroirreflectedinthe winesofCortijolosAguilares?

Thevineyardisaround 2,950 feet (900 m) abovesea level. The ripe and aromatic fruit is balanced by balsamic notes derived from the altitude and freshness from the cool nights. Often the nose is ripe and opulent, while the palate is fresh and more vertical.

The minerality in all the wines produced is also part of their character, and could be a result of the soil complexity, as well as the Mediterranean and Atlantic influences. Aromatic plants that surround the vineyards are also reflected in the aromas of the wine.

SingularitiesoftheWinery

Cortijo de los Aguilares is one the southernmost wineries in Europe, and uses all the advantages of their terroir to produce fresh, lively wines. They have recovered the viticultural tradition of the area after almost100yearsofinactivityafterphylloxeraarrived.

WhyisCortijolosAguilaresaGrandes PagosdeEspañawinery?

Cortijo de los Aguilares was proud to join GPE in 2015, after many years of working to create wines that reflect the rich terroir of their estate. Most of all, they value the interchange of ideas at GPE winemaker meetings, and the opportunity to show theirwinesalongwiththoseofothermembers.

CORTIJODELOS

AGUILARESPORTFOLIO:

Tadeo, Tadeo Tinaja, Pago el Espino y Pinot Noir

Tadeo

DO Sierras de Málaga

Varieties 100% Petit Verdot

Vinification

Grapes are destemmed, fermented. Malolactic in oak and concrete vats. 14 months in 225 and 300 L French oak barrels

GoodtoKnow

All grapes from pago El Calero

PinotNoirCLA

DO Sierras de Málaga

Varieties

100% Pinot Noir

Vinification

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

GoodtoKnow

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

CORTIJOLOSAGUILARES

Ctra. Ronda a Campillos, pk 35

29400 Puente de la Ventilla

Ronda

bodega@cortijolosaguilares.com

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

KEYFACTS

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

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

SOILS: Siltyclayandlimestonecomposition, poorinorganicmatter

HISTORY

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

VINE: 80acres(32ha)dividedinthree subzones

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

ECO: Waterconservationprogram, includingarainwatercollectionpond

GOODTOKNOW:

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

SUSTAINABLEVALUES

Finca Moncloa has employed integrated production throughout the vineyard and has begun to collect rainwaterforirrigationinapondonsite.Inthecellar, they have employed water and energy saving measures, including the planned installation of photovoltaicpanelsand reductionofwaste.

THETEAM

Alfredo García González-Gordon, a member of the fifth generation of the family, is the driving force behind Finca Moncloa. As an agronomist, he has visited many wine-growing areas of Europe and verified that he liked the wines of Southern Spain more. From this came his ideatomakeredwineintheprovinceofCádiz.

Winemaker Jorge Balón started his career helping to recover red Andalusian grape varieties. He went on to make reds and whites in other areas, but always had the hope that a position that required his expertise would bringhimbackhometoAndalusia.

Winemaker: JorgeBalón

TERROIR

The estate is located near a large lake and protectedbythefoothillsoftheVallejamountains. The vineyards have gentle slopes and hillsides with different orientations and soils, where three different microclimates have been identified. The prevailing east and west winds play a key role, as the east winds that blow during the growing season bring cooler, humid air from the Atlantic tobufferthehot,drysummerdays.

The soil of Finca Moncloa varies but is generally formed from sedimentary rocks: limestones and marls with a high clay content. Called bujeo, they are known for being poor in organic material, having a basic pH and not draining well, but ideal forgrowinghigh-qualitygrapes.

VITICULTURE&WINEMAKING

TINTILLA DE ROTA A red grape native to the region, Tintilla de Rota was already used in wines by González Byass in 1878. In the spirit of innovation, the González family decided to plant this little-known grape as a bid to return the traditions of former generations. When blended, Tintilla de Rota brings intensity to a dry wine and also produces a delicious sweet wine whenharvestedlate.

VINIFICATION Finca Moncloa vinifies with the aim of producing wines with high color intensity and the perfect balance between fruit and oak. They practice a pre-fermentative maceration to extract aromas from the skins, and ferment at low temperatures to maintain the primary fruit aromas. The process is completed with aging in new or second use American and French oak barrels, followed by aging in bottle. The results are full-bodied wines with spice and balsamic aromas and persistent,smoothtannins.

SWEET WINE RETURNS In 2009, Finca Moncloa Tintilla de Rota sweet wine was released. This restored a nearly extinct product which had found great success from the 17th to the first half of the 20th century. Mutage is used to turn the dried, lateharvestgrapesintowine,anditgainsfurthercomplexityfrombarrelaging.Thisisthesameprocessusedhistoricallyto craftthiswine.

Tintilla de Rota is a late-rpiening grape with small berries and bunches and few seeds. Distantly related to the Graciano variety, its use in Cádiz was well-documented in the 17th century. It fell out of favor partially due to its low yields, until efforts by González Byass and others began to recover it in the 20th century.

Cádiz,whichdemonstratesthespecialenclave wheretheFincaislocated.

givesverylocalandtraditionalcharactertothe qualityredwinesproducedhere.

WhyisFincaMoncloaaGrandes PagosdeEspañawinery?

Finca Moncloa is pleased to be a member of GPE to promote wines that express uniqueness of a

FINCAMONCLOA PORTFOLIO:

Finca Moncloa, Finca Moncloa Edición Especial, Tintilla de Rota

FincaMoncloa

Tradicional

VdT de Cádiz

Varieties

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

Vinification

Aged 12 months in French and American oak barrels

GoodtoKnow

Vegan-friendly

TintillaDeRota

VdT de Cádiz

Varieties

100% Tintilla de Rota

Vinification

Late harvest grapes dried in the sun. Fermentation until 4 or 5% alcohol, then fortified with 10% alcohol. 20 months aging in French oak barrels

GoodtoKnow

300 grams residual sugar; vegan-friendly

FINCAMONCLOA

C/Manuel Maria González 12 11403 Jerez de la Frontera Cádiz

FINCAMONCLOA.COM

Palacio Quemado is located in “La Raya,” an area of Extremadura on the border of Portugal where the history, culture and traditions are a unique combination of both countries. This blend is reflected in their wines, as Palacio Quemado cultivates varieties typical of the neighboring Alentejo in an extraordinary Spanish pago. With a history that stretches back to the 18th century and a forward-thinking program that looks far into the future, Palacio Quemado is rightfully known for single-vineyard, terroir-driven wines expressive of La Raya.

KEYFACTS

CLIMATE: Semi-continental: average annual temperature 61 °F (16 °C)

ELEVATION:1,706feet(520m)

SOILS: Reddishearthcomposedofclayand calcareousstones. Plotsofcalcareous,sandy, androckysoil

CLASS: DORiberadelGuadiana, VinodelaTierradeExtremadura

VINE: 237 acres(96ha)across21plots

KEYVARIETALS:Trincadeira,Touriga Nacional,TourigaFranca,AlfrocheiroPreto, AlicanteBouschet,Tempranillo,Garnacha, Syrah

ECO: Integrated viticulture techniques such as tilling to minimize weeds

INNOVATE: Research on varieties and clones

HISTORY

With almost three centuries of winemaking in Montilla-Moriles, the Alvear family was looking for a project to make red wines. Manuel and Antonio Losada Serra wanted to fulfill their father’s dream of creating a fine wine project in the Tierra de Barros subzone. Through a series of coincidental meetings, the two families joined forces to achieve their mutual goals in 2000. The Palacio Quemado estate dates back to the late 18th century, and more recently, was planted with cereals and legumes. The families recognized the potential for viticulture and began planting vineyards.

Palacio Quemado is in the process of obtaining a “Wineries for Climate Protection” certification, which is granted by a collaborative group of wineries committed to reducing carbon emissions across the wine industry. They also exclusively practice integrated agriculture, keeping use of herbicides and pesticides to a minimum and employing only organic manure to fertilize the vineyard. In winter, theestate’slandisusedforsheepgrazing.

THETEAM

Palacio Quemado has brought together a young team excited to show the potential and quality of the estate’s terroirandthelocalvarietiesofLaRaya.

Gemma Verdaguer is the winemaker and manager of Palacio Quemado, with more than 20 years of experience. Luis Lopes is a Portuguese consulting winemaker who specializes in Portuguese varieties. His experience includes working with winemakers like Antonio Madeira and Luis Pato. Soraya Rodrigues is the assistant winemaker. A native of Extremadura, she has experienceinLaRioja.

TERROIR

Palacio Quemado is located in the Tierra de Barros subzone of Extremadura. It has a hot, semi-continental climate with influence from the Atlantic Ocean. Rains are concentrated in the winter; summers are quite dry.

The landscape of the estate is complemented by large areas of Mediterranean forest, where cork and holm oaks predominate. The vineyard sits in a Special Protection Area for birds and is home to eagles, kestrels and waterfowl.

There are diverse soil types across the estate’s 21 plots, including red clay, limestone and sand. The red soils are luvisol, which develops on gentle slopes or plains, and in climates where there are well-defined dry and wet seasons. The term derives from the Latin word lure, which means to wash, referring to the washing of clay from the upper layers to where it accumulates in the lower layers. Its distinct red color comes from iron oxides.

PalacioQuemadoisintentonmakingmemorableandexcitingwineswiththecharacterofExtremaduraandLaRaya.Many ofthetraditionalvarietiestheyplantedin1999ripenlater,andresistheatanddrought.TrincadeiraPreta,TourigaNacional, Touriga Franca, Alfrocheiro and Arinto are able to maintain freshness and good acidity without overripe flavors. Grapes like Trincadeira Preta actually need the heat and sun to achieve proper maturity, while their natural acidity is an important part ofafinalblend.

EXPRESSIVE WINEMAKING

Palacio Quemado understands that quality wines are born of viticulture and vinification: only when varieties are well-adapted to the terroir and when the winemaker makes use of the best oenological practices are the wines truly expressive.Inthisspirit,PalacioQuemadotailorswinemakingtomakemoreclassiccrianzaandreserva-stylewinesagedin American and French oak barrels. However, in signature wines like La Raya and La Zarcita, whole clusters are vinified in concreteandfoudrestopreservethefruit-forwardcharacterandroundoutthetanninswithoutoakinfluence.Eachofthese vessels imparts a different character, texture and personality to the fruit, allowing the estate to give specific identities to everywine.

Palacio Quemado continues to research the best clones for the microclimate of the estate, focusing on several clones of Tempranillo and Garnacha Tintorera. The main focus will be on selecting for resistance to hydric stress, a major issue in Extremadura recently.

Howistheterroirreflectedinthe winesofPalacioQuemado?

Hot summers and light Atlantic influence give the wines a profile of ripe fruit and silky tannins. Using traditional regional varieties, the nose of their wines is lively and bright, avoiding the raisin and dried fig aromas of overripe grapes. The dry summers also reduce vine diseases, keeping sulfur treatments to a bareminimum.

The clay-rich soils are important in such a hot climate for retention of winter rains, which supports a steady ripening process. The calcareous stones or calcareous bedrock (depending on the plot) help to maintainacidityandaddfreshnesstothewines.

SingularitiesoftheWinery

The history of the Palacio Quemado is one of innovation and differentiation through a broader perspective of the land, looking for quality references such as the viticulture of the Alentejo rooted in the terroir of Tierra de Barros and La Raya. The research into the cultivation and vinification of Trincadeira, Touriga Nacional, Alfrocheiro, Arinto (and others) is creatingauniqueexpressionofthepago.

WhyisPalacioQuemadoaGrandes PagosdeEspañawinery?

Palacio Quemado´s wines embody the character of La Raya, where Alentejo meets Extremadura. They joined GPE to collaborate with other wineries to lead in the pursuit of terroir-driven, single-vineyard wines. They arecurrentlytheonlyGPEwineryinExtremadura.

PORTFOLIO

PALACIOQUEMADO:

La Raya, La Zarcita, Crianza, Reserva, Vendimia Seleccionada

LaRaya

VdT Extremadura

Varieties

100% Trincadeira

Vinification

Whole clusters fermented in concrete. Malolactic fermentation in 500 L barrels, 18 months aging in 500 L and 5,000 L fudres

GoodtoKnow

Single-vineyard wine

GoodtoKnow

Best fruit from selected parcels to represent the best of the terroir

PALACIOQUEMADO

Ctra. Almendralejo-Palomas Km 6,9 06840 Alange

Badajoz

ALVEAR.ES/PALACIO-QUEMADO

@PALACIOQUEMADO

Contact:OscarBayo

palacioquemado@alvear.es

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.

KEYFACTS

CLIMATE: Warm southern climate with Atlantic influence; average annual temperature 68°F (18°C)

ELEVATION:443 feet(135m)

SOILS: Albariza–calciumcarbonate,clayand silicaandsubsoilchalklayer

VINE: 407 acres (165 ha) in total; 49 acres (20 ha) are GPE-approved

KEYVARIETALS:PalominoFino

ECO: 20 acres (8 ha) of certified organic vineyard

CLASS: DOJerez-Xérès-Sherry

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.

INNOVATE: The only winery in Jerez still making single-vineyard and barrel-fermented wines

SUSTAINABLEVALUES

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.

OURTEAM

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 of11people,ofwhichninearewinemakers.

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 hasbeenworkingforJoséEstévezsince2005.

Winemaker: VictoriaFrutos

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 andconcentratedbetweenOctoberandMay.

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 itfromthewarmeasterlywinds.

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 driesthatpowerfullylimitsevaporation.

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 19thcentury.Today,thisvineyardistheexclusivesourceforMarcharnudoBarrelFermented,FinoInocente,AmontilladoTio Diego,PaloCortadoCPandPaloCortadoCardenal.

EXCEPTIONAL WINEMAKING AND AGING Torespecttraditionandtheuniquecharacteroftheirgrapes,Valdespinogoes 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 andallowedtofollowtheirnaturalcourse.

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 standapartfromanyotherfinointhefield.AmontilladoTioDiegoalsohasanexceptionalaverageageof17years.

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.

Howistheterroirreflectedinthe winesofValdespino?

The calcium carbonate in the Albariza soils of Macharnudo produce very mineral wines. They are savoryandsalinewithlongpersistence.

AnotherkeypartofValdespino’scharacterisfromits 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 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 provokethetransitiontooxidativeaging.Eventually,the

velo dies from lack of nutrients, allowing the oxidative phasetoinitiatenaturally.

SingularitiesoftheWinery

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 twoorthreethatotherwineriescurrentlyhave

WhyisValdespinoaGrandesPagos

VALDESPINOPORTFOLIO:

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

FinoInocente

DO Jerez-Xérès-Sherry

Varities

100% Palomino Fino

Vinification

Fermentation in oak barrels. Biological aging, average 10 years

GoodtoKnow

Passes through 10 criaderas and soleras

AmontilladoTioDiego

DO Jerez-Xérès-Sherry

Varieties

100% Palomino Fino

Vinification

Fermentation in oak barrels.

Biological and oxidative aging, average age is 17 years

GoodtoKnow

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

VALDESPINO

Ctra. N IV Km 640

11408 Jerez de la Frontera

Cádiz

GRUPOESTEVEZ.ES/VALDESPINO @GRUPOESTEVEZ

Contact:JaimeGil

jgm@grupoestevez.com

ISLANDS REGION

The oldest winery on the island of Mallorca, Bodega Ribas was built in 1711. The Ribas family has produced wine there for 10 generations. The estate specializes in the study and recovery of native varietals, preserving grapes like Prensal, Mantonegro and Gargollassa across 118 acres (48 ha) of vineyards planted at the foot of the Sierra de Tramuntana. With their exceptional terroir, framed by the mountains and the Mediterranean Sea, Bodega Ribas is regarded as a landmark estate on the island.

KEYFACTS

CLIMATE: Mediterranean with mild winters and very hot, dry summers; average temperature of 63° F (17°F)

ELEVATION:393 feet (120 m)

SOILS: Poor, stony alluvial soils

CLASS: Vino de la Tierra Mallorca

VINE:118 acres (48 ha) across 38 plots

KEYVARIETALS:Mantonegro, Gargollassa, Syrah, Prensal, Viognier, Giró Ros

ECO: Certified organic

INNOVATE: Precision viticulture and research to optimize the use of resources and fight against climate change. Clonal and sanitary selection of heirloom varieties and recovery of extinct varieties (Gargollassa). Coollaboration with University of Baleares

HISTORY

Bodega Ribas, located in the town of Consell in Mallorca, was built in 1711 and wine has been produced on site for more than 300 years. For the majority of this time, Bodega Ribas made wine in bulk, unlike the artisanal wine they offer today. It wasn’t until the 80s, when María Antonia and Juana Oliver-Ribas modernized the winery, that they began to produce quality, terroir-driven wines. In 2019, renowned architect Rafael Moneo carried out an expansion of the winery, ensuring that Bodegas Ribas can continue their work for generations to come.

SUSTAINABLEVALUES

Bodegas Ribas is committed to sustainability across all aspects of the winemaking process. For example, they have conducted optimization and dose reduction trials of phytosanitary products and make tangible efforts to reduce C0² emissions. They are also conscious of water management in the vineyards and cellar. An onsite water treatment plant facilitates reuse of treated wastewater. Ribas also works towards maximizing renewable energy with theuseofsolarpanelsandelectriccompanycars.

OURFAMILY

The current owner of Bodega Ribas is María Antonia Oliver-Ribas. Her children, Javier and Araceli, serve as technical directors and have begun several research-driven projects focused on varietal improvement. The Colom family works closely with the Ribas family in the care of the vineyards and winemaking (and has done so for several generations). Joan Colom has more than 80 years of experience in the maintenance of vineyards; his son, Toni, serves as vineyard manager. The rest of the team, which is made up of 22 people, is tight-knit and shares the love for a jobwelldone.

Winemakers: JavierandAraceliServeraRibas

TERROIR

The terroir is primarily shaped by the estate’s proximity to the Sierra de Tramuntana and the Mediterranean Sea. The alluvial soil, which is composed of pebbles and gravel, combined with the Mediterranean climategivesthevineyarditsdistinctidentity.

Extreme temperatures are mitigated by the closeness of the sea, and rainfall is concentrated mostly in the autumn, but is irregular from one year to the next. Long periods of drought often occur during ripening. The Embat, a coastal breeze, is present almost daily during the spring and summermonthsandhelpscountertheeffectsofthehighrelativehumidity.

The soils, quite distinct from their neighbors, range from shallow to moderately deep, with a sandy loam texture matrix. 80% of the gravel is of small size, resulting in small nutrient and water retention capacity, quick permeabilityandagreaterconductionandrefractionoftemperature.

FACT:

ThenativeGargollassa,the most widely planted red on the islandbeforephylloxera,wasonce thoughttobeextinct. In1998,four vines were located on the farm of Joan Torrens de Ca'n Amer, who gaveupthebudsforreproduction. In 2001, Bodega Ribas began a study of the recovery of Gargollassa and now eight acres areplantedtothenativevariety.

VITICULTURE&WINEMAKING

ORGANIC VITICULTURE Bodega Ribas practices organic viticulture with a focus on control of vigor and judicious use of water. With the heirloom varieties, the goblet-trained vines are tied to a vertical guide to allow maximum air circulation and sun exposure to the bunches left below, helping prevent disease in their humid climate. In August, they begin carefully monitoring and tasting grape samples for ripening controls, so as to harvest at the best possible moment. This produces lively and structured wines that come from healthy, balanced fruit.

OLDVINENATIVEGRAPES

Mallorcan varieties like Prensal, Mantonegro and Gargollassa are central to the work of Bodega Ribas. The estate believes that native grapes are best able to adapt to their unique growing site, will best adapt to continue producing quality wines in a scenario of climate change, and express the unique character of place in their wines.

Prensal: a large-size white grape with thick skins in large, loose bunches. Wines are fruit-forward with citrus and white fruit aromas, medium-low acidity, and moderate alcohol (11.5 to 12%) in poor soils and low levels in richer or clay soils.

Gargollassa: medium-colored red grapes in loose, medium-sized bunches. Wines have low acidity and medium alcohol levels (12.5-13.5%). A peculiar, intensely aromatic variety that is reminiscent of Pinot Noir.

Mantonegro: large-sized red grapes, rich in sugar that produce wines with medium-low acidity and alcohol levels around 14%, and up to 16% in poor soils. Its intense red fruit aromas are compared to Garnacha. Most Mantonegro wines should be drunk young, but low-yielding vines produce grapes with the proper concentration to age well. In a blend, it lends aromatic fruit without additional tannins.

Matteo Ribas, the fifth generation of the family, learned grafting techniques and introduced American rootstocks in their vineyards before phylloxera struck Mallorca in 1891. Thus, Ribas is one of the oldest, continually producing growers in Spain.

Howistheterroirreflectedinthe winesofRibas?

The white wines show fruity aromas (white fruit, citrus, pineapple)andgoodacidity.Themediterraneanclimate and alluvial soils with a high composition of gravel produce wines with great complexity and depth, while fermentation in stainless steel with native yeasts further bringoutfruitaromasandimproveacidity.

The red wines show great volume and depth. Insolation and long periods of drought, combined with a constant summer breeze make wines with high concentration and ripeness. Fermentation in stainless steel and concreteshowriperedfruitcomplementedbybalsamic andspicynoteswithsoft,polishedtannins.

SingularitiesoftheWinery

Ten generations of the Ribas family have cultivated the estate. Their oversight has overcome obstacles such as the arrival of phylloxera, made the transition to produce high-quality wines and helped recover the viticultural patrimony of Mallorca by working with native varieties. To improve and increase production, Ribas built a modern, new winery in 2019 designed by Rafael Moneo, a Pritzker prize-winning architect. Today, Ribas is one of Spain’s oldestwineries,alegacytheyworktocontinue.

WhyisRibasaGrandesPagosde Españawinery?

RibassharesGPE’sphilosophybasedonthesearchfor excellence.Ourpillarstoproducehighqualitywinesare: people,experience,respectoftheterroirandinnovation.

BODEGARIBASPORTFOLIO:

Ribas Blanc, Ribas Rosat, Ribas Negre, Sió Blanc, Sió, Ribas de Cabrera, Desconfío de la Gente que no bebe

Sió

VdT Mallorca

Varieties

60% Mantonegro, 35% Syrah and 5% Gargollassa

Vinification

12 months in 225 and 500 liter French oak barrels

GoodtoKnow

Made from old-vine Mantonegro

Desconfío

VdT Mallorca

Varieties

100% Mantonegro, from the oldest vines

Vinification

12 months aging in 500 liter French oak barrels

GoodtoKnow

Named from the Humphrey Bogart quote, ”I don’t trust anyone who doesn't drink”

Contact:AraceliServeraRibas

araceli@bodegaribas.com

For more information about The Terroir Workshop, including updates on upcoming class schedules, please register here