The Pillars of our Brand
Territor y
Legacy History Time and Art Environment Biodiversity Gastronomy
Vegetable garden Tradition Duero Valley – Golden Mile and Duero
River Vineyard Estate, terroir, winery and wine Geopositioning and natural cycles Destination Personality
Excellence
Craftsmanship Values Mission Philosophy Luxury The essence of who we are Extraordinary experiences Truth Uniqueness
Authenticity
Know-how Dedication Vocation Human Team
Pioneers Exclusivity Gastronomy, wellness, wine
Culture and Tradition
Sustainability
Transparency Ethics Commitment Responsibility
Positive impact Conservation Authentic Ecological Long-lasting
Award for the best winery of the year by the Gourmets Wine Guide 2024 and the highest distinction of the Michelin Guide 2024 in the hotel category: the 3 Michelin keys.
Brand Territories
Terroir. The Duero Valley
Terroir: the Duero Valley
A unique terroir in the Duero Valley
• The narrowness of the valley forms a microclimate
• Lower temperatures near the Duero river (“thermal belt”)
• The warmest plots are those on the hillside
Continental climate of extremes, conditioned by Diverse soil types
• Huge diversity in soils, in terms of both texture and composition
• Gravel and sand deposited by the Duero River
• Erosion of the hillside… Clay
• Altitude of 740-910 m/2427-2985 feet
• Limited rainfall, less than 400 mm/year
• Pronounced temperature difference from day to night
Classification by Plot
• 700 hectares/1730 acres estate
• 193 hectares/474 acres of vineyards
• 54 differentiated plots
• Micro-viticulture
• Plot by plot
Tempranillo
Syrah (Shiraz)
Varieties
Cabernet Sauvignon
Merlot
Sauvignon blanc
Garnacha
Graciano
Malbec
Petit Verdot
Verdejo
Godello
Tinta de Toro
Touriga Nacional
Albillo
Mazuelo
Cabernet Franc
The Winer y
Tradition (gravity)
Winery carved into the slope so temperature is naturally controlled.
Gravity fed winery at all stages of the winemaking process.
The result is a more natural process that is delicate with the grapes
Vintages. Heat Summation W&A
Sum of Degree days from April to October (CYCLE-150-190 days)
Degree days: Average temperature – minimum growth temp.
HISTÓRIC
DATA 54 YEARS
Precipitation and water in the soil
Higher Temperatures = Higher water consumption
Higher Temperatures = Higher water consumption
Target: 100% Water Reserves
Target: 100% Water Reserves
Soil texture/water retention
Soil texture/water retention
A destination of experiences
The Hotel
Luxury hotel in Valladolid, right at the heart of the Duero Valley
One hour on the AVE (High Speed Train) + 30’ transfer
Less than two hours by car
It’s time to indulge the senses and experience something unique: the setting and the surroundings; the aroma of the vineyards, of the pure air, of the fine cuisine; the calmness, the silence or perhaps a passing gentle melody; mouthwatering flavours and exquisite wines; the feel of fresh bedsheets and the smoothness of your skin after relaxing in the spa. The luxury of a sunset. All of this, and much more, can be found at Abadía Retuerta.
Abadía Retuerta is a 5-star hotel and winery in the Duero Valley, located on the estate of a 12th-century monastery. It was founded by the Premonstratensian Order in Spain, and this breathtaking site still retains all its magic, and beyond. The project’s roots are in wine, but it has now become so much more, driven by an ongoing passion to create unique and memorable experiences. The estate spans 700 hectares, with over 8,000 m2 that include spaces full of history and thirty luxurious hotel rooms.
Since May 2024, this experiential destination has held the 3 Michelin Keys, the highest distinction awarded by the Michelin Guide in the hotel category.
Local, home-grown and seasonal produce
Gastronomy
The Abadía Retuerta experience is also founded upon another key pillar: gastronomy. There are several different eateries and menus to enjoy on site, all of which are directed by Marc Segarra, the estate’s head of gastronomy. In particular, he oversees and designs the exclusive menu at Refectorio, the resort’s flagship restaurant.
Refectorio was awarded a Michelin star in 2014, and now also holds a Michelin Green Star and two Repsol Suns. Its impeccable cuisine is a sheer marvel: it offers a contemporary spin on classic dishes, in menus that burst with innovation and personality.
Under the slogan “capturing the land”, Segarra seeks to create dishes that reflect the Abbey’s enclave by using ingredients from the surrounding area. He now deals with 35 suppliers from 30 towns, in all nine provinces of Castilla y León.
The kitchen team are true masters: they have outstanding technical knowhow, and they deftly combine flavours, textures and temperatures. They prioritise seasonal produce, as well as ingredients from the estate’s own vegetable garden.
Wine, so important in Abadía Retuerta’s history, remains a key source of inspiration for all of the restaurants’ dishes.
Our Restaurants
Refectorio
Vinoteca
Calicata Terroir Bar
Hospederia Terrace
Cloister Garden
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Sustainability
Committed to protecting the environment:
100% electricity from renewable sources, 25% self-consumption (45% by the end of 2024).
100% of vineyards use efficient drip irrigation • •
• and humidity sensors.
100% organic grapes by 2024.
Development of Energy Plan for 2024-2030: 85% greenhouse gas reduction.
Carbon-neutral (scopes 1, 2 and 3) by 2030.
Plan to renew our winery tour vehicles: 100% electric or hybrids by 2024.
The Monks' Garden Reforestation Vegetable Garden
TERRITORY
Artists in Residence
ENJOY a destination dedicated to WELLNESS
2022 Abadía Retuerta LeDomaine
The result of knowledge, dedication and excellence.
Sustainability
A sunny plot located very close to the River Duero. It has sandy, pebbly soils, ensuring the grapes superb and harmonious ripening
TASTING NO TE
DOP Abadía Retuerta
6th September - 7th September 2022
86% Sauvignon Blanc, 14% Verdejo
6 months in French oak barrels
PR OD UCTION
116 barrels AWARDS & RATINGS
Sustainability is a way ing, ing. Each year Abadía Retuerta publishes a Corporate Social Responsibility Report, in keeping with the criteria established by the Global Reporting Initiative (GRI). It is supported by and linked to the UN’s 2030 Agenda for Sustainable Development. We manage our assets following a sustainable model. Abadía Retuerta is committed to protecting the environment:
A clean and bright wine. Fragrant at first, with aromas of white flowers, elder and acacia. It also has refreshing notes of ginger, and citric hints of mandarin, grapefruit and lime. When poured, hints of stone fruit come through, such as apricot and nectarine, along with mature fruits like melon. Persistent, long, creamy and unctuous It has a fresh and well-integrated acidity, almost crystalline, ensuring that this is a highly ageworthy wine.
2022 V IN TAGE
• 100% electricity from renewable sources, 25% self-consumption (45% by the end of 2024).
• 100% of vineyards use efficient drip irrigation and humidity sensors.
• 100% organic grapes by 2024.
• Development of Energy Plan for 2024-2030: 85% greenhouse gas reduction.
• Carbon-neutral (scopes 1, 2 and 3) by 2030
This was the hottest and driest vintage ever, with intense spells of heat from as early as May The team’s previous experience of years with similar climate characteristics was pivotal when it came to managing the vineyards and making decisions. It is worth highlighting the implementation of sustainable watering practices during the winter, this way water accumulates in the subsoil, ready to be used later on by the sprouting vines over the course of the growing cycle.
• Plan to renew our winery tour vehicles: 100% electric or hybrids by 2024.
NOTES
• B Corp (IWCA / Q-Zero Alliance).
• Pre-phylloxera wine: first vintage bottled at La Granja, historic glassworks.
2019 Selección Especial
The true style and character of Abadía.
AWARDS & RATINGS
A blend of the very best wines from the v ntage, se ected with mastery and experience. The result is a perfect assemb age that showcases the reliability and consistency of our terroir.
D O P DOP Abadía Retuerta
H A R VES T
19th September - 18th October 2019
G R AP E V AR IE T Y
64% Tempranillo, 15% Cabernet Sauvignon, 14% Syrah, 6% Merlot, 1% Petit Verdot
A L C O H O L B Y V O L U M E 14,5% vol.
A G E I N G
12 months in French & American oak barrels
P R O D U C T I O N
1275 barrels
TASTING NO TE
I s a b ri g ht y e t dee p r ed, de notin g a youn g w in e. On th e no se it i s cl e an an d f ra g rant , w ith aro m at i c co m pl e xity – th e r e ar e f ruity aro m a s o f b lack be rry , r ed plu m, an d fi gs, alon g w ith floral hint s (o f w il d ro se ) an d s pic ed not es o f clo ve an d b ay l e a f. A t fir s t th e ta s t e i s b roa d, v i b rant , an d f r es h , b ut al s o sm ooth an d me llo w
thank s to it s fin e - g rain ed an d m atur e tannin s that coat th e p alat e. I t ha s a lon g fini s h an d i s c e rtain to i m pro ve o ve r th e y e ar s .
20 19 V IN TAGE
I n w int e r an d s prin g th e r e w a s v e ry littl e rain f all Th e cycl e beg an w ith cool t em p e ratur es an d lat e b u dd in g, b ut thi s w a s s oon f ollo wed b y w ar m we ath e r , thu s m akin g up f or that initial de lay
Thank s to g oo d w at e r m ana geme nt d urin g th e hot s p e ll s, we m ana ged to r e ach s up e r b l eve l s o f ri p e n ess, al be it w ith a lo we rthan-a ve ra ge yi e l d. Th e r es ultin g w in es are int e n se an d
conc e ntrat ed. A pro m i s in g v inta ge
NOTES
2020 Cuvée Palomar
The result of knowledge and excellence.
& RATINGS
Faithfully reflects all the grandeur of the region’s traditional grape varieties, their qualities, as well as their superb adaptation to the new climate conditions of the area.
1st - 11th October 2020 G R A P E V AR IE T Y 53% Tempranillo, 30% Garnacha, 13% Graciano, 4% Ma bec. A L C O H O L B Y V O L UM E 14% vol.
months in French oak
fini s h
VINTAGE
The winter rains ensured a good start to the cycle. After a warm spring, sprouting began unusually early, around mid-April. This was followed by above-average temperatures in May, albeit with rains it making the vines grow quickly. Summer was very warm, September was not overly hot, and it was marked by many days of rainfall. This conditioned the make-up of the vintage, as from this point onwards there was a sudden drop in the acidity of the grapes and the alcoholic content did not go up for three weeks.
2018 Pago Negralada
An exquisite wine, austere in character.
& RATINGS
A vineyard close to the Duero River, with pebbly, alluvial soils. It is a unique terroir, where this grape variety can reach its ultimate expression and pureness.
H ARVEST
14th - 16th October 2018 G R A P E VARIETY
Tempranillo
A L C O H O L B Y V O L UM E 14,5 % vol.
16 months in French oak barrels
2 0 1 8 V
INTAGE
Until June, the vintage was characterised by cold, rain and low amounts of sunshine. It was a cold and rainy start to the year, and even until June there were days of low temperatures, rainfall and little sun. These downpours were welcome, following the long dry spell in 2017. The summer itself was not overly hot, but the month of September was the hottest we’ve ever recorded. This was excellent for us, since we were able to make up some of the delay in the vegetative cycle.
1996 Cuvée Palomar
The
result of knowledge and excellence.
AWARDS & RATINGS
Faithfully reflects al the grandeur of the region’s traditional grape varieties, their qualities, as well as their superb adaptation to the new climate condit ons of the area
A PP E L LA T I O N
V no de la Tierra de Castilla y León.
H A R V E S T
7 - 9th October 1996
G R A P E V A R I ET Y
50% Tempranillo 50% Cabernet Sauvignon
A L C O H O L B Y V O L U ME
13% vo .
A G EIN G
18 months in medium toast Allier oak barrels
T A S T I N G NOTE
Aromas of cherries in liquor, prunes, orange peel and rose jelly Initially smooth on the palate, its fleshiness soon becomes apparent. This is followed by an explosion of floral and fruity notes, before a long, serene finish.
1 99 6 V INTAGE
From a winemaking perspective, the 1996 vintage can be considered perfect Characterised by a very rainy winter and a hot summer, albeit without extreme temperatures, ensuring excellent ripeness. This vintage can be defined in the following terms: healthy grapes, good alcohol maturity and excellent phenolic ripeness.
NOTES
2002 Pago Negralada
An exquisite wine, austere in character.
& RATINGS
A vineyard c ose to the Duero River, with pebbly, alluvial soils It is a unique terroir, where this grape variety can reach its ult mate expres- sion and pureness
A PP E L LA T I O N
Vino de la Tierra de Castilla y León.
HA R V E S T
4th October 2002
G R AP E V AR IE T Y 100% Tempran llo
A L C O H O L B Y V O L U ME 14,5 % vol
A G EI N G
16 months in French oak barre s
T A S T I N G NOTE
A wine defined by its highly-saturated hue, given its development over time. It stands out for its great complexity, with notes of bookcase, pipe tobacco and aromatic herbs, as well as its superb persistence. A wine with a long life ahead of it.
2 00 2 V INTAGE
One of the coldest vintages in recent decades It was marked by rainfall right in the middle of the harvest period, which meant the harvesting had to be brought forward. The maceration process was shortened, to achieve harmony rather than extraction.
NOTES