Founded in Pedrosa de Duero, in the province of Burgos, Pago de los Capellanes was the Rodero Villa family's first wine growing venture. The local clay and gravel soils, the altitude of the Tempranillo vineyards and their meticulous production methods produce timeless wines, noted for their full-bodied nature and velvety texture.
This wine is made using a selection of the oldest parcels (80 years) of vines in the Pedrosa de Duero vineyards. The soil is of chalky clay and gravel.
The grapes are carefully selected during the harvest and are loaded into 15 kilo crates. There is then a cold pre-fermentation for 6 days. Controlled alcoholic (primary) fermentation takes place with the addition of selected native yeast from their 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-grained, French oak casks for 14 months, then bottled without filtering or clarifying.
The Reserva is ruby red colour with intense garnet tones. It has elegant complexity in the nose with tones of ripe fruit, cherry, redcurrant and smoky hints with a background of liquorice. It is very well balanced in the mouth due to the maturity of the tannins.