How does it taste?

Fruit

Toast

Body

Acidity

Information

Ageing
Joven con crianza
Appellation
Ribera del Duero
Grape
Tempranillo
Country
Spain
Recommended Pairing
Cheeses, Cocidos, Game meats, Sausages, Iberian ham, Meats
Zones
Castilla y León
Alcohol
13,5%
Ocasiones
Conoce a tus suegros, BBQ con amigos
VIVINO Points
4,0

Tasting notes

Look

Clean and bright cherry color

Smell

Intense floral and red fruit of the forest aroma, light assembled with spicy touches.

Taste

The palate is broad, fresh, persistent and velvety.

The Winery

Pago de los Capellanes

Founded in the village of Pedrosa de Duero in Burgos, it is the first winemaking project of the Rodero Villa family. The clay and gravel soils, the altitude of the Tempranillo vineyards and the careful winemaking process give rise to timeless wines, marked by their structure and velvety palate.

The aim is to express the landscape through handcrafted, timeless and long-aged wines. Five red wines, three white wines, two denominations of origin and a single philosophy: to enjoy sharing moments.

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Pago De Capellanes Roble

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Description of Pago De Capellanes Roble

The wine was bottled without any clarification or stabilization treatment, so it is possible that over time a natural sediment of coloring matter or tartrates may appear, which is an unmistakable sign of purity and integrity. It will evolve positively in the bottle during the next 5 years. Store in a cool (12º - 14º C) and dark place in a horizontal position.

Ideal pairing

Meats
Iberian ham
Sausages
Cocidos
Cheeses

Making notes Pago De Capellanes Roble

Notas del Viñedo

Selection of plots of the Vineyards of St. Gadea with clay-calcareous soils, very poor in fertility and low production.

Making notes

After a brief cold pre-fermentation for 6 days below 12 º C, an alcoholic fermentation is initiated, with sowing of our selected yeasts. Fermentation in renowned stainless steel tanks and two daily density and temperature controls. At the end of this fermentation, the malolactic is initiated without addiction of bacteria, tempting the winery at 22º C for 24 days. It is transferred by separating the uncharacteries or clarifying. The wine rests in French oak barrels of 300 liters for 5 months.