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Aragón-Castilla-León
Alto Aragón
Bodega Pirineos is part of the Somontano D.O. in Huesca. The Somontano area provides the best possible natural environment for the cultivation of quality grapes. The Bodega is located in Barbastro, on the way to the medieval town of Alquezar. The terraced vineyards blend in with the architectural setting, while at the same time reflecting the viticultural history of the region. The building that date from the 1960´s and were home to the old Somontano Co-operative, now operate side by side with more functional ones, equipped with the latest technology.
>>BODEGA PIRINEOS, DO SOMONTANO, Alto Aragón
Variety
2018 Montesierra White, GV: Macabeo-Chardonnay
2018 Montesierra Rose, GV: Tempranillo-Garnacha
2017 Montesierra Red, GV: Tempranillo, Cabernet-Sauvignon
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>>BODEGA GÓTICA, DO RUEDA
Continental Climate influenced by the Atlantic (Castilla y León)
This is a third generation of viticultures in Rueda. They own 100 hectares of vines in the DO Rueda.
They produce their white wines mainly from the indigenous Verdejo grape. For the last four years they have received awards and praise from critics and press inside and outside of Spain.
Variety
2018 Badajo Rueda, White, GV: 60% Verdejo, 40% Viura; 88 Penin Points
2017 Trascampanas, White, GV: 100% Verdejo; 92 Penin Points, 90 Parker Points
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>>BARCO DEL CORNETA, BEATRIZ HERRERA, CASTILLA Y LEÓN RUEDA, sustainable farming
Continental Climate influenced by the Atlantic (Castilla y León)
Beatriz has created Barco del Corneta from her family’s vineyards in La Seca (Valladolid) in the area of Cantarranas after several years of working within the local wine community. Her wines come from organic Verdejo grapes, fermented with local yeasts. She captures the essence of the Verdejo grape grown on sandy and stony soils, and her wine maintains the identity of the variety, the soil and the climate. She produces 10,000 bottles of Barco del Corneta, fermented in oak barrels and aged on its lees for 8 months. She also does 30,000 bottles of Cucu which is also aged on its lees for a considerable amount of time.
Variety
2017 Cucu, White, GV: Verdejo, A: on lees.
2014 Barco del Corneta, White, GV: Verdejo, A: Fermented and aged in French oak barrels
Click here to check the latest review from Robert Parker
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>>ABADÍA DE ACÓN DO RIBERA DEL DUERO
Continental Climate influenced by the Atlantic (Castilla y León)
This family owned winery, located in Castrillo de la Vega, Burgos, (DO Ribera del Duero), produces wines from their 35 hectares of vines. Vines are planted 800m above sea level. The yeald of grapes per vine is less than 2kgs, in order to obtain the best quality and concentration, the harvest is done manually in18kg baskets. Total production is 100.000 bottles
Variety
2018 Acon Joven, Red, GV: Tempranillo
2017 Acon Roble, Red, GV: Tempranillo; A: 5 months in combination of French and American oak
2015 Acon Crianza, Red, GV: Tempranillo; A: 12 months in combination of French and American oak
2012 Acon Reserva, Red, GV: Tempranillo, Cabernet Sauvignon; A: 18 months in combination of French and American oak
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>>BODEGAS AALTO, DO RIBERA DEL DUERO
Continental Climate influenced by the Atlantic (Castilla y León)
Bodegas Aalto is one of the most innovative projects to emerge from Spain in recent years. Since Mariano García and Javier Zaccagnini joined forces in 1999, the winery has acquired some of the best vineyards in Ribera del Duero, including 32 hectares in 3 different sub-regions: two in the province of Valladolid and one in the province of Burgos. These estates have been carefully planted with old clones of Tinto Fino (Tempranillo adapted to suite Ribera del Duero’s climate), which offers the most characteristic aromas and flavours of the region and is the style that Bodegas Aalto pursues.
Variety
2016 Aalto, GV: Tinto Fino
2014 Aalto PS, GV: Tinto Fino
Click here to check the latest review from Robert Parker
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>>BODEGAS Y VIÑEDOS ARNALDO, DOC RIBERA DEL DUERO, biodynamic
Continental Climate influenced by the Atlantic (Castilla y León)
Since 2006, Peter Sisseck, winemaker of Dominio de Pingus has worked with former Alonso del Yerro’s winemaker Pablo Rubio, to identify the vineyards and growers with the most potential in the area. Their aim is to guide those growers, step-by-step, towards farming healthier vines, yielding better fruit. The duet is supporting each grower with their expertise in organic and biodynamic farming, as well as experimenting with some locally sourced, natural composts known as “preparations” in biodynamic approach. The result is bottled as PSI.
Variety
2015/16 PSI, GV: Tinto Fino, Garnacha and small proportion of others (old, low yiealding bush-vines) A: for 17 months, partially in 11000 l. concrete vats and partially in French oak barrels otherwise used for PINGUS and FLOR de PINGUS
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>>PINGUS, DOC RIBERA DEL DUERO, biodynamic
Continental Climate influenced by the Atlantic (Castilla y León)
While other Spanish wines have achieved international recognition, Pingus is one of the very few that has joined the ranks of the world’s most iconic wines. Like Coche-Dury’s Corton- Charlemagne, Guigal’s LaLa wines, or Giacomo Conterno’s Monfortino, Pingus is known and revered wherever great wine is discussed. Like those other esteemed names, Pingus has a quality that is often lacking in today’s “modern” wines—a sense of utter inviduality. For there is no other wine in the world today, that shares Pingus’ unique signature.
Variety
2015/16 Flor de Pingus, GV: Tempranillo
2015/16 Pingus, GV: Tempranillo
Click here to check the latest review from Robert Parker
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>>QUINTA MILÚ, LIVELY WINES, DO RIBERA DEL DUERO, sustainable farming
Quinta Milú is the personal project of the grower Germán R. Blanco in Ribera del Duero, Spain. It is a small winemaking ventureproject, which aspires to create wines that transmit their origin, a small town called La Aguilera, situated in the province of Burgos in the northeast of Spain. From old “Tempranillo” vineyards, cultivated in a traditional way and with respect to the environment which surrounds them. They work vine to vine, almost micro winemaking in each tank, with minimum intervention. Describing their winemaking using the word infusion rather than extraction and using some of the traditional techniques like foot treading they create wine that they love and that express themselves. The use of new wood is avoided.
Variety
2018 Milú, Red, GV: Tinta del Pais (Tempranillo); A: 6 months in 225l and 500l used French and American oak
2016 Quinta Milú La Cometa, Red, GV: Tinta del Pais (Tempranillo)
2016 Viñas Viejas, Red, GV: Tinta del Pais (Tempranillo), single plot
2016 Bellavista, Red, GV: Tinta del Pais (Tempranillo), single plot
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>>CASA AURORA, LIVELY WINES, VINO DE LA TIERRA DE CASTILLA IN THE AREA OF BIERZO
sustainable farming
Casa Aurora is a result of high altitude, organic vine growing in the Upper Bierzo area. Weather difficulties and the mining boom (coal and gold) made people abandon wine production in the area.
The wineries are now struggling to recover, and Casa Aurora is at the center of this revival. They work with 3 vineyards and many indigenous grape varieties. The vineyards total 5 hectares, so production is very limited. The vines are located in the villages of Al- bares de la Ribera (the home village of the winemaker) and San Esteban (the project is named after it). The soil is mostly clayey (red clay with a high content of iron), with some sand and stones on the surface.
Variety
2017 La perra Gorda, Red; GV: Mencia; A: 12 months, half in 500 litre used French oak cask, half in steel tanks
2017 Clos Pepin, GV: Garnacha Tintorera, Mencia, Portuguesa (Trousseau), Garnacha, Palomino (70 years old bush vines), NEW
VILLAGE WINES, Casa Aurora
2014 Casa Aurora Poula, GV: Mencia, Garnacha Tintorera, Garnacha, Palomino, Godello, Dona Blanca
2014 Casa Aurora La Galapana, GV: Mencia, Garnacha Tintorera, Garnacha, Palomino, Godello, Dona Blanca
2017 Biba Vinas Viejas, GV: Palomino fino
2017 La Bota Biba, GV: Palomino fino. Under flor
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>>ALVAR DE DIOS, DO TORO, DO ARRIBES
Alvar was born and raised in the village of El Pego near the southern boundary of the DO Toro. He learnt his trade, working in the Sierra de Gredos with Fernando Garcia and Dani Landi. While working as the cellar master for Fernando at Bodegas Marañones he began acquiring vineyards of his own around his native DO, dividing his time between the Gredos and Toro. Alvar makes Tio Uco from three plots of vines located in the northwestern part of Toro. Ranging in age from 25–40 years old, these Tempranillo vines are grown on a variety of soils. The wine is made from organic grapes, fermented whole cluster with indigenous yeasts. It sees only a gentle maceration by foot and is aged primarily in neutral French oak barrels.
We finally found a Toro that we like, fresh and drinkable without losing its sense of origin.
Variety
2016 Tío Uco, GV: 90% Tinta de Toro 10% Granacha. Hand harvested and destemmed, it is fermented whole berry by indigenous yeasts and aged in neutral French oak barrels. 7780 bottles produced
2016 Camino de los Arrieros, GV: Field blend of Juan Garcia, Rufete and others. Single vineyard
2015 Anciano, GV: Tinta de Toro (Tempranillo) Single vineyard
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