Pago de los Capellanes Reserva is an intense wine with great balance and complexity.
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 Reserve
Vineyards Selection of the oldest parcels (80 years) in our Pedrosa de Duero vineyards. Chalky-clay and gravel soils.
Production Selected harvest in 15 kilo crates. Cold pre-fermentation for 6 days. Controlled alcoholic (primary) fermentation with the addition of selected native yeast from our best vineyards for 20 days with daily pumping over.
Malolactic fermentation is done very slowly, without adding bacteria, at a cellar temperature of 20ºC for 28 days.
The wine is then rested in 300 litre fine grain French oak casks for 14 months, then it is bottled without filtering or clarifying.
Serving temperature 16-18ºC.
RIB2020 RBFR UV001 RV004 C0RJ
