PAGO [from the Latin Pagus] A particular district of land or inherited land, especially with vineyards and olive groves. Founded in 1996 in Pedrosa de Duero, in the province of Burgos, this was the Rodero Villa family's first wine growing venture and was recently announced as one of the 100 top wineries in the world by Wine & Spirits magazine. We are based in an area of the Ribera del Duero that is especially fortunate in terms of climate and soil. A recent analysis by Ferran Centelles for Jancis Robinson confirms this, based on tasting notes for pinpointing the best vineyard areas in the appellation. See study below in PDF format The notable difference of more than 20 degrees between day and night temperatures favours the grape ripening process, boosting their alcohol content, colour and tannins, as well as helping to keep a very well balanced acidity. Our soils are mostly composed of clay, gravel and sand, providing natural drainage for the vines and natural reserves of moisture and temperature. This produces velvety wines with a strong structure and minerality. Our red wines are made with the native Tempranillo variety, characterised by the thick skin that protects the fruit from extreme local conditions and produces intense wines in terms of colour, structure and tannin content. Our mission is to express our landscape through wines that are hand crafted, timeless and with a long life ahead of them, conceived for your enjoyment. We tend our land using traditional techniques and precision wine growing, customising the method employed in each plot in keeping with its diversity. We carry out a series of operations (pruning dormant and green vines, shoot thinning and fruit thinning) throughout the plant growth cycle, leaving only 5,000 kg/ha to guarantee the quality, concentration and complexity of our raw material. For the annual harvest we use 14 kilo crates. Once in the winery, the fruit undergoes a second manual selection process on a conveyor belt, the stalks are removed and our gravitational system ensures the grapes reach the tanks whole and intact. Inside the tanks, alcoholic fermentation takes place using our carefully selected native yeasts, enabling us to preserve the all-important typicality; this is followed by malolactic fermentations. Once the fermentation processes are complete, the wines are aged and refined in selected 300 litre French oak casks in an underground cellar 10 metres below ground at constant temperature and humidity. After a period of ageing in oak casks, the wines are bottled without clarifying or filtering and are laid down to age in the bottle. This resting period is extremely valuable, with respect and calm being the core ideas we follow to offer you the best results of our work. The winery is built around a group of ancient walnut trees, forming a cloister where you never lose sight of the vineyard. All operations are carried out around this great courtyard – wine production, ageing, bottling and dispatch. The site is completed by the Social Building, conceived as unifying element drawing all the other parts together; its quiet, pure lines frame and blend in with the landscape, providing a smooth, pleasant route into the complex. This is the place where we welcome everyone who comes here to be part of our history and our wines.
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