Give wine Reserva. Winery: Hermanos Pérez Pascuas. D.O. Ribera del Duero. (Castilla y León) Variety: Cabernet Sauvignon and Tinto Fino.
D.O.: D.O. Ribera del Duero
To talk about Viña Pedrosa and the Pérez Pascuas family we do not need to turn to its past. However, time in the world of wine is too often the only truth to confirm, once again, that beginnings forged a large part of the best wine history of a region. The winery’s history started with the grandfather, Mauro Pérez, and the first, and scarce, 3 hectares of vineyard he planted over 80 years ago in the site of Valtarreña, in the small municipality of Pedrosa de Duero, Burgos. He was a hardworking and intelligent man, who knew he had to plant at a time when the vineyard was not a particularly profitable crop. Back in those days, the most typical wine in the majority of the areas of Ribera was the traditional ‘clarete’. Mauro was a founding member of the cooperative of Pedrosa de Duero, and in the end, he planted 35 hectares of vineyards. The vineyards he left his family are the base of the current winery Hermanos Pérez Pascuas. In 1980, the Pérez Pascuas family took the final step. They became independent from the winery Cooperativa de Pedrosa de Duero, and they started their own family winemaking project. Its founders are Mauro’s three sons: Benjamín, Manuel and Adolfo. The family became part of a small number of founding members that started D.O. Ribera del Duero. Today, Bodegas Hermanos Pérez Pascuas, better known as Viña Pedrosa, is a solid project renowned all around the world, where two generations work side by side.
History of the winery
The winery is located on the road to Roa, in the surroundings of Pedrosa de Duero, in the province of Burgos. Benjamín is the eldest of the founders, and his son José Manual Pérez Ovejas has been the technical director since 1989; he is the most visible member of the winery. José Manuel is a technical engineer, but he also studied a Master’s Degree in Viticulture and Oenology in Madrid, and the graduated in Oenology from the university of Valladolid. The other brother and founder is Manolo, who does not have any children. The third of the children is Adolfo, who has two sons that have been dedicated to the family business for several years: Adolfo, in charge of marketing work, and Daniel, in the viticulture area. The first facilities were very modest, but they were already designed with the clear objective of seeking quality. Therefore, since the beginning and with the 35 hectares of vineyards, the brothers decided to make red wines with ageing potential, with structure, body, opulence and concentration, but also with finesse and elegance. Viña Pedrosa was different to other wines from the region, and it soon became famous and prestigious. The 80,000 bottles produced were sold in barely six months, and already in that first vintage they exported quite a large batch to Germany. Since then, several campaigns, like those of 1985, 1989, 1991, 1994 and 1999, contributed to the successful takeoff of the winery. The winery received several national and international awards, with high scores given by the specialised press.
There is no doubt that the winery has the best technology to produce wines, but its best feature is probably its barrel stock for the ageing of its wines. The winery has around 3,500 barrels, half of them made of French oak and half of American oak. The barrels are renewed every three years.
However, the winery’s largest asset is its own vineyard, comprised of around 150 hectares located between the municipalities of Pedrosa de Duero and Roa, where the local variety Tinta del País represents 90% of the plantation, with 10% of the Cabernet variety. Although the Tempranillo has always been the base for their red wines, the Cabernet has had a presence of around 10% in the wines Viña Pedrosa Reserva and Gran Reserva. However, since the 2014 harvest, both red wines became single-varieties of Tinto Fino. Worth mentioning is that 80% of their vines are trained in vase-shape. They are located in eight sites with average yields of 4,500 kg/hectare, which are worked with individually. Among their vineyards we can find the site Valtarreña, where the family owns eight hectares, 2.5 of which were planted by Mauro, the grandfather, more than 80 years ago. These are the base for their top wine Pérez Pascuas Gran Selección.
We must mention that Hermanos Pérez Pascuas is one of the few wineries of D.O. Ribera del Duero that is self-sufficient. This way, the can guarantee a strict quality control of the 500,000 bottles they produce annually.
In the case of Pérez Pascuas, it is quite relevant that most of their cultivations were made with cuttings from Valtarreña. They have always opted for mass selection to preserve the identity of the family’s oldest plant material. This continues during the production process, since they work with a pre-fermentation agent or starter (pie de cuba) from this same vineyard in the fermentation process. The fermentations take place in stainless steel deposits of different capacities, with sophisticated extraction systems and always with their own yeasts. All the wines go through the malolactic fermentation in barrels to achieve a better stabilisation of the colour. At the winery, they only use 225-litre barrels of medium roasting. When they perform the racking, they also aerate the wines and carry out what they call ‘an intuitive micro-oxygenation’.
They follow strict hygiene measures. The barrel washing machine has ozone, apart from hot water and steam. In the ageing warehouse, they use a spray system that creates mist in suspension. This enables them to keep a constant humidity of 70-75%. As for ecological matters, they are equally committed. It was the first winery in Castilla y León to have its carbon footprint registered in the Ministry of Agriculture. Therefore, its energy use has reduced by 27%, and it has started to replace the classic wooden boxes with other containers that are more respectful with the environment.
Their range of wines starts with Cepa Gavilán, a crianza from the youngest vines of the family (between 10 and 15 years). As we climb the quality pyramid towards the Viña Pedrosa Crianza, Reserva and Gran Reserva, the age of the vineyards increases and the yields are reduced. As for the qualitative criteria, we have to single-plot wines (vinos de parcela): their top wine Gran Selección, and Finca La Navilla.
Wines from Hermanos Pérez Pascuas
Below you can find a detailed list of the wines from Hermanos Pérez Pascuas:
Cepa Gavilán is a crianza red wine made 100% with Tinto Fino from the youngest vines of the winery (10-15 years). This wine is aged for 12 months in French and American oak barrels. On the nose, it is lively, with notes of cacao, spices and red fruit. In the mouth, it has more fruit, with a lively acidity and integrated tannins. It is a medium-bodied red wine, balanced, with great quality for its price.
Viña Pedrosa Crianza is made with 100% Tinto Fino from vineyards that are 30 years old, on average. This wine is aged for 18 months in French and American oak barrels. On the nose, it shows red fruit, very fresh, with balsamic notes and cacao, which unfold into caramel and tobacco. In the mouth, it is broad, fresh, with tension and a bitter touch at the end. It has a long sapid and aromatic persistence.
Viña Pedrosa “Finca La Navilla” is born from a plot with this exact name, planted at 844 metres of altitude with Tinto Vino of 20 to 35 years old. This wine is aged for 20 months in French oak barrels. It has aromas of great complexity, fruit, smokey and spicy notes, with great balance between wood and fruit. In the mouth, it has an excellent structure, very meaty, dense, concentrated, with a noble, enveloping tannin and without sharp edged. A wine of great quality.
Viña Pedrosa Reserva is born form vineyards that are between 40 and 42 years old. This wine is aged for 24 months in French and American oak barrels. On the nose, it is serious and spicy, with abundant black fruit and hazelnuts that unfold into broom bush and liquorice. In the mouth, it is opulent, with a good acidity and well enveloped firm tannins.
Viña Pedrosa Gran Reserva is made with Tinto Fino from 60-year-old vineyards. On the nose, it is complex, with aromas of cacao, spices, embers and black fruit. In the mouth, it is ample, with ripe tannins, opulent and unctuous. It is enveloping, with a great structure and notes of ageing in wood and in the bottle, and with spicy nuances.
Pérez Pascuas Gran Selección is only made in excellent vintages, with grapes from vines that are over 70 years old cultivated in the vineyard of Valtarreña. This wine is aged for 26 months in French and American oak barrels. This wine has nervo, elegance and pure finesse. It is considered one of the greatest Spanish wines. It has aromas of great intensity and concentration, with prevailing notes of ripe fruit and an elegant touch of wood. The spices, the vanilla and the notes of tobacco blend together in a complex symphony. In the mouth, it is lively and with a lot of nervo. It has fine tannins and an excellent structure, powerful and with great balance.
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