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Pago de Los Capellanes 'El Nogal'

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This wine has an intense Cardinal purple colour with a garnet-coloured rim. It exhibits the rich depth typical of Tinto Fino (Tempranillo) grapes and dense, abundant tears.

The aromas of flowers and fresh fruit fill the senses, later giving way to tones of vanilla, cacao, roast and new leather, which confirm the harmonious union of the wood and the grape. Hints of sandalwood, spices, tobacco and liquorice create a lasting and persistent memory.

The wine enters the mouth elegantly, with body, filling the palate with freshness. As it moves forward, it is powerful and complex and leaves a long, intense aftertaste of very ripe grape and round, noble tannins.

This is a serious, complex wine, available now, but with long life ahead of it as well.

93 points, Wine Spectator


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Spain, Ribera del Duero
750 ml
Grape Varieties:
  • 100% Tempranillo
Pago de Los Capellanes 'El Nogal' Ribera del Duero
More information:

Pago de los Capellanes is located barely a kilometre from the village of Pedrosa de Duero, nestled deep in the heart of the Ribera del Duero region of Spain. In the 14th century, a chaplainry existed in the village of Pedrosa de Duero. The inhabitants of the village donated small parcels of land to the chaplains in appreciation for the religious duties that they performed in the area.

Over time, the chaplainry came to have a sizeable landholding. Some 500 years later, in 1855, the properties of the church and clergy were given over to the city council as part of the Ecclesiastical Confiscations of Mendizábal. Despite this, the inhabitants of Pedrosa continued to call the area “Pago de los Capellanes” in honour of the chaplains.

The estate was home to vineyards. Vines cultivated for generations. Today, these have grown to become one of the most prestigious wineries in the Ribera del Duero region, the Rodero Villa Winery.

The fruit of their work: Pago de los Capellanes.

Technical Notes:

This wine is made with grapes from a six-hectare parcel of Tempranillo bearing the same name. Planted with shoots of our Picón parcel, the plot produces exceptional grapes, with a maximum yield of 4,000 kg per hectare and a high concentration of aromas, colour and fine tannins.

This parcel is monitored very carefully, and the decision to harvest and begin production is made separately from all the other wines produced by the winery. In order to achieve the greatest possible aroma, the grapes are subjected to a pre-fermentation cold maceration at 14ºC for 6 days.

Later, the wine undergoes controlled alcoholic fermentation in a large French oak vat with indigenous yeast at 26ºC and is again over-fermented for up to 28 days. The malolactic fermentation is slow and relaxed without the addition of bacteria at 22ºC for 20 days in new French oak barrels. Later, the wine is aged 22 months in new French barrels selected especially for their grain and is passed through four different types of oak.

At the end of the wood-aging period, the wine is bottled without undergoing any type of cold treatment, clarification or filtration.

93 points, Wine Spectator

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