In 2005, Pablo and his wife Andrea left their jobs (he was a nursery teacher, and she had studied political science) to become winegrowers in Ribera del Duero. Andrea started from scratch: she studied oenology and learnt how to work the vines and drive a tractor. Pablo had inherited an old vineyard which had been planted 80 years earlier by his great grandparents. Nowadays they grow 22 hectares. Andrea makes the wine; Pablo works the vineyards.
They have named many of the plots after the people who farmed them for such a long period. Just over half are old vines, between 70 and 110 years old, and the rest are new plantings from cuttings taken from their own vineyards.
The vineyards are located in cooler micro-climates, oriented north to northwest at an altitude of 850 metres above sea level. The fantastic limestone and calcareous clay soils help to imbue the wines with their ultimate freshness. (The soils of these villages are varied; it is unusual to have a uniform plot. They are generally clayey and calcareous, which naturally maintains coolness for the soil and plants. The surfaces are sand, pebbles, soft clay, and limestone.)
Although Tinto Fino (also known as Tinto Pais – a variant of Tempranillo) reigns supreme, this region was also once planted to other interesting varieties include Albillo Mayor, Bobal, Garnacha Blanca, Garnacha Tintorera, Garnacha Comunario, Pirulesa, Alarije, and at least three varieties that they have yet to identify! These rare grapes make their way into the blends and serve to lighten the wines.
The estate has different plots with different management methods, especially with regards to the soil. Tractor ploughing, ploughing with horses, plant cover or mulching with plant debris are some of the methods used. Fertilizers are always organic matter that are added to the soil to maintain a balance. They like interspersing the vines with herbs and flowers.
Other methods to maintain vineyard health include detailed green pruning with leaf removal, thinning, and defoliation throughout the summer, ensuring ventilation within the vines, aerating the bunches, and improving overall fruit quality. They intervene as little as possible in terms of treatments, seeking a balance between fungi and insects, in the interests of promoting the most diverse fauna, flora, and fungi – an abundant biodiversity that can regulate itself.
Once the grapes get to the winery, their handling respects the quality of the ingredients. Harvested by hand in boxes of up to 15 kilos, these grapes are destemmed in each tank. Manual pumping and punching down takes place, followed by fermentation with native and organic in small tanks and barrels to perfectly control the temperature and maceration of each plot or variety separately. They gently press, separating the wines. Malolactic fermentation is spontaneous, and ageing occurs in French oak barrels, 15% new and the rest used (except for the Vera Vides – see below).
Magna Vides might be said to the flagship wine of the estate and celebrates the viticulture and winemaking tradition of the region. Comprising 75% Tinto fino, 5% Albillo Mayor and 20% other native red varieties, the grapes are harvested when they are tasted and deemed to be at optimal ripeness. Each variety is fermented separately with gentle maceration taking place, and the wine is aged for 16 months in a mix of 400-500 litre French oak barrels and demijohns. After a light filtration and a modest amount of sulphites added, the wine is bottled. This Ribera del Duero reveals a complex nose of blue and black fruits and spice. It’s full-bodied but without being heavy and one receives an impression of minerality care of the special terroir.
Vera Vides is the baby wine, harvested early (Sept 6th) for a fresher style of red. Tinto Fino, Bobal and a bunch of rare and forgotten varieties are co-fermented with native yeasts and then aged for 10 months in used 500-litre French oak barrels. This is a delightful medium-bodied, super drinkable style of Ribera with a melange of black and red fruits on the nose, a touch of spice, fruity, juicy, fresh palate.
2023 Vera Vides
2022 Magna Vides
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