| Type | Red wine |
|---|---|
| Region | |
| Grapes | |
| Producer | |
| Allergens | Contains sulfites |
| Alcohol contenti | 13.5% |
Pago de los Capellanes Roble
2024An elegant red wine, from a very good family
Spec sheet
The wine
The youngest wine from the Burgos winery Pago de los Capellanes has become a much sought-after best-seller. A single varietal Tempranillo wine, it is made with grapes from the poor chalky-clay soils of the Santa Gadea plots, characteristic of the Ribera del Duero landscape. The poor fertility of the soil means low yields of high quality fruit; small and sparse grapes with wonderful aromas.
All in all, an elegant red wine whose popularity is easy to understand from the very first sip – and a wine that stands out in this price range.
What does this wine taste like?
As you open a bottle of Pago de los Capellanes Roble you are immediately greeted with a cheerful and fresh wine with subtle tannins and a lively acidity. It has a splendid cherry-red colour and wonderfully intense young aromas such as violets and red fruits of the forest, mixing in with light hints of spices thanks to its measured time spent ageing in wood. A wide, lingering and velvety wine in the mouth with a seductive lactic touch wrapped in elegant tannins. It combines all the energy of a young wine with the pleasant feel of a wine produced by experienced and skilled experts. Attractive in the glass, and intense in the nose, its perfect relationship between fruit and ageing gives the wine an enjoyable complexity.
| Light | Bold | |
|---|---|---|
| Smooth | Tannic | |
| Dry | Sweet | |
| Soft | Acidic |
Drinking and storing
Serve between 14ºC and 16ºC
Food pairing
Rabbit lamb with fine herbs / Semi-cured cheeses / Tapas
Ratings and awards
| 2019 | 90 PN | |
|---|---|---|
| 2014 | 90 PK | 90 PN |
| 2013 | 90 PN | |
| 2012 | 90 PN | |
| 2011 | 90 PN | |
| 2010 | 90 PN |
PK: ParkerPN: Peñín
Customer reviews
Winemaking
Once the grapes have been harvested, they undergo a six-day cold pre-fermentation before their alcoholic fermentation process is carried out using a selection of the best yeasts from the same vineyards. While the wine is fermenting in stainless steel tanks, it is pumped over daily to extract colour and to add oxygen. Increasing the temperature in the cellar then starts off the malolactic fermentation which adds a more pleasant and seductive feel to the wine. Finally, the wine is decanted to separate the lees and left to age in 300-litre French oak barrels for five months to round it off and give it more complexity.
| Ageing period | 5 months |
|---|---|
| Type of wood | French oak |
Vineyards
| Vine age | 25 years |
|---|---|
| Soil | Calcareous-clay |
The winery
Pago de los Capellanes
Right in the heart of the Ribera del Duero, and on lands that once belonged to a chaplaincy back in the 13th to 14th Centuries, the married partnership of Rodero-Villa and their team put much effort into presenting a range of high quality wines, the fruit of “tranquillity, care and patience”.
