Abadia Retuerta Media Kit

An historic wine estate, Abadia 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 5-star hotel and wellness retreat, complete with a 1-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 at this storied place, the winery has earned worldwide recognition for terroir-driven winemaking.

SINCE2010

KEYFACTS HISTORY

CLIMATE: Continentalextreme:lowrainfall coldwinters,hotsummersoffsetbyhigher elevationandtemperaturevariation

ELEVATION:2,460feetto2,790feet (760to850m)

SOILS: SandyclosertototheDueroRiver, withwhiteclayonthehillsides,deepgraveland limestoneinselectparcels

CLASS: DOPAbadíaRetuerta

VINE: 475acres(192ha)across54 parcels

KEYVARIETALS:Tempranillo, Syrah, Cabernet Sauvignon, Petit Verdot, Garnacha, Sauvignon Blanc, 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 Sandoz corporation in 1988, they recognized the unique viticultural potential and collaborated with French winemaker Pascal Delbeck to restore the estate, its vineyard and original landscape. He designed the current winery which was built in 1996. Ángel Anocíbar, current director of viticulture and oenology, joined the team that same year.

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

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 Abadia 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 elevation and cooling inﬂuences from the meseta, making it one of thebestterroirstoconfrontclimatechange.

Intensivestudieshaveisolated54parcelsbased on unique soils, exposures, and suitability to different varieties. 4 parcels, Pago Valdebellón (Cabernet Sauvignon), Pago Negralada (Tempranillo), Pago Garduña (Syrah) and PV (Petit Verdot), show particular terroir character andarebottledassingle-vineyardwines.

VITICULTURE&WINEMAKING

EXPERIMENTATION In the 90s, Abadía Retuerta began to study and recognize the effects of climate change. Varieties that could fare well and be blended with their ﬂagship Tempranillo, like Touriga Nacional, Garnacha and others were planted. The longer cycle of these varietals preserve acidity, and are better adapted to heat 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. Those vines are currently being recovered and propagated and will be called Tempranillo Abadía Retuerta.

MICRO-VITICULTURE AND MICRO-VINIFICATION All 54 parcels are independently cultivated, hand-harvested and selected at sorting tables and viniﬁed separately to preserve terroir identity. Native yeast is used for alcoholic fermentation and natural bacteria for malolactic. They practice minimal intervention and adapt all winemaking practices to respond to the nuance of each vintage.

GRAVITY FLOW WINEMAKING The estate’s patented viniﬁcation method makes use of gravity in order to achieve a more natural, delicate handling of the grapes, careful to maintain the character of each variety. This follows their general winemaking philosophy, which is driven by the desire to harvest at the right moment to maintain a natural acidity that brings freshness, balance, and ﬁneness of tannins.

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 the vintages. The wines show balsamic aromas, almost menthol from the surrounding scrubland, rockrose,aromaticherbs,andpines.

The dry continental climate makes for deep complexity in mature fruit that yield wines of color andconcentration.

Delbeck and Anocíbar carried out an extensive studyofclimateandsoils,revealingagreatdiversity ofmicroclimatesandsoilswithinthefarm.Thefarm is divided into 54 different plots depending on: soil composition,variety,andexposure.

ABADÍARETUERTA

PORTFOLIO:Abadia Retuerta

Selección Especial; Pago

Negralada; Pago Garduña; Pago

Valdebellón; Petit Verdot; Blanco

LeDomaine; Cuvée Palomar

PagoNegralada

The Terroir of the 4 most singular plots (Negralada, Garduña, Valdebellón, and Petit Verdot) are the perfectbalanceofsoil,microclimate,andvariety.

Singularitiesofthewinery

Abadia Retuerta is one of the oldest wineries in Spain, and in Europe. Today, the 12th century abbey is a also designated National Patrimony site, and home to a ﬁve-star hotel with luxury spa and one-star Michelin restaurant, Le Domaine.

WhyisAbadíaRetuertaaGrandes PagosdeEspañawinery?

GPE provides the support to Abadia Retuerta’s in its mission to recover the historical splendor of this estate,

16 months French oak

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

SelecciónEspecial

DOP Abadía Retuerta

Varieties(2018vintage)

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

ABADíARETUERTA