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Pago de Los Capellanes Reserva

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Ruby red colour with very pure, intense garnet tones. Its bouquet has fine complexity with tones of ripened fruit, especially cherries, blueberries and black currants, which are in harmony with elegant tones wood, spices (vanilla and coconut) and a liquorice undertone. On the palate, this wine displays great balance, proving pleasing to the taste, sweet due to the maturity of its tannins and exuberant on account of its pleasant level of acidity.


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Spain , Douro , Ribera del Duero
750 ml
Grape Varieties:
  • 100% Tempranillo
Pago de Los Capellanes Reserva 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:

After carefully monitoring the vineyards, we determine the date of the harvest based on the maturity of the grapes. The varieties are collected and fermented separately in 20,000 litre tanks.

The grapes are initially subjected to a six-day pre-fermentation cold maceration below 14ºC. They then undergo 30 days of alcoholic fermentation at a controlled temperature of 28ºC, after which the wine is removed from the tanks without pressing the grape skins. The malolactic fermentation is slow and relaxed at a temperature of 20 ºC for 28 days without the addition of bacteria.

The wine is aged for18 months in new French oak barrels and is decanted into new barrels every six months. At the end of this period, the wine is blended and bottled without undergoing any type of filtration, clarification or cold treatment.

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