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Pago de Los Capellanes Joven

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Bright cherry colour with an intense floral and red forest fruit bouquet and a mild lactic note with hints of vanilla left by its exposure to the oak (150 days).  On the palate the texture is full, elegant, long lasting and velvety, without losing any of the intensity of young wines from the Ribera del Duero region.


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

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October. We select the parcels with a higher concentration of anthocyanins and reject all unacceptable grape clusters. 

The grapes are brought into the winery, and after a brief period of chilled pre-fermentation, spontaneous alcoholic fermentation (with no added yeast) is initiated. During the barrelling period, which lasts 22 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and malolactic fermentation begins.

The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20 ºC for a period of 24 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment.

The wine is aged for five months in new French oak barrels. At the end of this period, it is taken to the tank, homogenised by light filtration through cartridges and then bottled.

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