Since the beginning of this adventure, the married couple Rodero-Villa, surrounded by an exceptional team, have believed in a particular way of producing their wines and since reached a dream that dates back to 1980. Now, Pago de los Capellanes now enjoys success both home and abroad, producing wines with modern profiles, Atlantic, elegant, flavourful, and executed with sufficient expertise to not to forget the origin of their Spanish roots.
Today, the great wines of the Ribera del Duero owe their prestige to the effort of families that throughout their long or short history have understood and maintained two basic requirements: quality and personality.
Proof of this is the exemplary record of the married couple Rodero-Villa and their team since its inception, who opted to settle in the Ribera del Duero in 1980. The winery is located a kilometre from the town Pedrosa de Duero. 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. 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 then 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.
History of the Winery.
The wineries desire to save eight centuries-old walnut trees in the vineyards was decisive as to where to establish the present facilities. From the very beginning, the winery chose a design that drew attention to these pre-existing trees, creating a sort of courtyard around which to carry out the various operations of the winery.
The first phase was completed in 1996 with an engineer and architect from Logroño who designed and led the construction of the first building, which consisted of a rectangular building on the west side of the walnut patio. It is where the grapes are first brought in after harvest and houses the fermentation tanks. Three years later, we began a large-scale expansion, both in terms of volume of production and in architecture at the winery. The architect Jesus Manzanares was commissioned, along with the couple’s daughter Stephanie Rodero, who is also an architect, creating several buildings which make up today`s complex winery, culminating in2010 with the construction of their social building. Conceived as a sort of nexus between the various facilities, it stands pure and low on the north side of the patio above the aging cellar. Here is where they receive guests, begin tours and develop their relationships with others. The current winery facilities spans across 8,000 metres.
Over time the winery has expanded, and the Rodero-Villa family currently owns over 125 hectares of vineyards, all cultivated on trellises, divided among 35 plots which are all vinified separately.
Initially the vineyards only grew selected strains, athough throughout the years, the winery the winery has been multiplying the best clones of Tinto Fino, with some Cabernet Sauvignon and Merlot. The vineyards of Pagos de Capellanes are divided amongst 35 different plots, all of which are vinified seperately and receive personalized care according to their characteristics to get them the best quality fruit.
During the months before the harvest is carried out, samples of each plot are checked daily, picking grapes during the morning and afternoon, analysing the development of the clusters, studying their maturation. 5,000kg of grapes are obtained from each hectare of vineyard, well below the 7,000 limit set by the Regulatory Council of the Ribera Del Duero, which ensures a better grape quality and control over the raw material.
The winemaking process takes place in a large underground chamber at the winery, with ceilings 33 feet (10 metres) above the floor. Here, our wines age in new oak barrels (1 to 3 years) until they reach optimal maturity for blending or coupage. The winery has a selection of 22 different types of oak barrels according to their origin: Alier , Nevers, Centro, air drying between 24 to 60 months, and toasted at different levels.
Wines from the Pagos de Capellanas winery.
There are five different Pagos de Capellanas wines: Joven Roble, Crianza, Reserva and two single plot wines, Nogal and Picón, two of their most special wines which are only produced and marketed during the best vintages. For example, Nogal was first produced from the 2003 vintage, then again in 2005 and 2006, but was not again produced until 2010, when the vintage was seen as good enough. Picón, however, was first produced during the 1999 vintage, but was not produced again until the 2004, 2009 and 2010 vintages.
Notably, the vinification process for all of the wines at Pagos de Capellaneas is remarkably similar. They all undergo spontaneous alcoholic and malolactic fermentation, i.e without the addition of bacteria or foreign yeasts, the winery uses native yeasts instead.
Then during the barreling they are performed daily bazuqueos pumping and controlling density, temperature and evolution of the yeast population. During malolactic fermentation rates malic acid and lactic acid are controlled, and when malic acid is below 0.1 g / l the transfer is made by separating the lees and unfiltered, clarify or go through cold leads directly the wine barrels, and after aging seeps open pore cartridges before bottling.
During the incubation, various pump overs occurs to control the temperature, density and development of the yeast population. During malolactic fermentation, the rates of malic acid and lactic acid are controlled, and when malic acid is below 0.1g/litre, the wine is transfer is made by separating the lees, and without being clarified or filtered, the wine is decanted into barrels, and after being aged is then filtered and bottled.
Pago de los Capellanes Roble. A single variety Tinto Fino, with grapes taken from 20 different plots and aged for 5 months in 300litre capacity new French oak barrels. This is an intense, floral wine with hints of red fruits of the forest, which is assembled with lactic touches and vanilla from his own brief aging in wood aroma. En boca es amplio, elegante, persistente y aterciopelado, sin perder la viveza de los vinos jóvenes de la Ribera. In the mouth it is wide, elegant, persistent and velvety, without losing the liveliness of the young wines of the Ribera.
Pago de los Capellanes Crianza. Another single variety Tinto Fino, with grapes taken from 18 different plots and aged for 12 months in medium toasted French oak barrels. This wine has a very frank aroma, with a good balance between fruit and wood, with tones of vanilla and ripe fruit, black fruit and the forest. In the mouth this wine shows leather and liquorice notes, with fine tannins that project the aftertaste with a long and elegant finish.
Pago de los Capellanes Reserva. A single variety Tinto Fino, aged for 18 months in medium toasted French oak barrels. The nose is complex, with tones of ripe fruit, especially cherry, currant, cassis, in harmony with the hues of good wood, spices (Vanilla and Coconut), as well as a background of liquorice.In the mouth it has a great balance, with a tasty way, greedy for the maturity of its tannins and lively turn by good acidity.
Pago de los Capellanes “El Nogal”. A single variety Tinto Fino, with grapes taken from a single 6 hectare plot that is home to chalky clay soils. This wine is aged for 22 months in four types of new French oak barrels. This wine is opulent, with a wrap-around style, with aromas of flowers and fresh fruit, vanilla, cocoa, roasted, new leather, sandalwood and spices, with fleshy, powerful, complex palate, with an intense, long aftertaste of ripe grapes
Pago de los Capellanes “El Picón”. A single variety Tinto Fino take from a plot of two hectares that is home to clay loam soils with gravel surfaces. This wine is aged for 26 months in new selected grain French oak barrels. There are first balsamic aromas, blackberries and undergrowth characteristic of the Ribera, with traditional spicy French oak touches, such as cinnamon, leather, snuff, truffles, and black licorice are detected. The entrance on the palate is complex, with sweet tannins that envelop the palate and cover with an extraordinary roundness, long and persistent. A great wine that has great keeping potential.