In the past, the estate had a mere few thousand vines, grown in the traditional goblet style. The Rodero – Villa family, complemented by a group of exceptional wine professionals, have followed their personal approach to making wine. This has brought into being today’s Pago de los Capellanes estate, fulfilling a dream that began in 1980. Presently more than two hundred and fifty acres (one hundred hectares) of vineyards, grown in the modern style of trained vines, surround the winery. The grape varieties include Tempranillo, known locally as Tinto Fino, as well as Cabernet Sauvignon and Merlot.
Actively reduced harvest yields allow for greater quality control, as well as the increased supervision of all bottlings. We only allow our vineyards to produce 4,460 pounds of grapes per acre (5,000 kilograms of grapes per hectare), far below the 6,250 pounds per acre (7,000 kg. / ha.) permitted by the regional Ribera del Duero Regulatory Council, a clear example of how we strive for quality in our raw materials.
All the wines marketed under the Pago de los Capellanes brand are made with the same care; our red wines show their individual character, the result of tranquil aging, care and patience.
The name of Pago de los Capellanes means “land of the chaplains” , which comes from the area where the estate is located.
Long ago, in the 13th and 14th centuries, a chaplainry existed in the nearby village of Pedrosa de Duero. The inhabitants of the village donated small parcels of land to the chaplains as a way to show their appreciation for the religious duties that they performed in the area.
With the passage of time, the chaplains of Pedrosa came to have a sizable landholding, but with the Mendizábal confiscation of 1855, the properties of the church and the clergy were given over to the Pedrosa city council.
Despite this, the inhabitants of Pedrosa continued calling the area Pago de Capellanes in honor of the chaplains.
Pago de los Capellanes Crianza
The harvest began in early October starting with the most mature vineyard parcels. The two varieties of grape used for this wine (90% Tinto Fino, 10% Cabernet Sauvignon) are kept separated during the entire harvest and vinification process. The two types of grapes are fermented in tanks with natural yeasts, which begins the vinification process. During fermentation, which lasts about 30 days, the wine is pumped over and agitated daily to control the density, temperature and evolution of the yeast. At the end of this fermentation, the wine is removed from the tanks and then proceeds to the malolactic fermentation.
The malolactic fermentation is made without adding bacteria, and a temperature of 68ºF (20ºC) is maintained over a period of 22 days, which controls the levels of malic and lactic acids. When the malic acid is less than 0.1 gram per liter, the wine is separated from the lees and transferred directly to the oak barrels without undergoing any type of filtration, clarification, or cold treatment.
For twelve months the wine ages in new and almost new French Oak barrels (none of which have more than three years of use). At the end of this time, the wine is transferred to a tank to allow the two varieties to blend togther, during which it is filtered solely by open pore plates and is then bottled.
The Crianza wine was aged a further twelve months in bottle and was labeled and being released to the market.
To the nose it is very direct, with a pleasant balance of wood and fruit, in which can be found lactic tones as well as notes of vanilla, ripened fruit, berries and plums. Also present are aromas of leather and licorice created from the combination of fine French oak and the aromas of the grape varieties.
In the mouth the texture is smooth. The wine fills the palate with balanced flavors, which echo the aromas. Also present are fine tannins that will contribute to extended aging. The taste and aftertastes are long lasting and elegant.