At Pago de los Capellanes, they farm the land in the traditional way, tending to each plot individually, changing the methods in use depending on its very specific needs. In this way, they are able to keep their plots diverse, while giving them everything they need to thrive, producing the best fruit possible.
The terroir on the property is made of clay, gravel and sand, which provides excellent drainage for the vines, as well as creating natural reserves of moisture and temperature. All of these factors in combination help the Tempranillo grapes to grow to their full potential, producing velvety, high quality wines.
Growing conditions in Spain generally are extreme and it’s not any different at Pago de los Capellanes. Typically, there is a 20 degrees difference between daytime temperatures and nighttime temperatures and, while that might make it sound like there’s no chance that something could grow there, these conditions are actually ideal for wine grapes. The high heat during the day and cooler nights helps the grapes to ripen fully, boosts their alcohol content and increases the colour and tannins. These aspects can have profound and favourable effects on the final produce.
Once the fruit has been harvested, the grapes undergo a second manual selection process. The stalks are removed and the grapes enter the tanks whole. Once there, fermentation takes place using native yeasts, before being moved to French oak casks. The family uses 22 different types of French oak, dependant on the type of wine being produced. The wine is then aged for a period of one to three years, depending on the type of wine being produced, in a cellar 10 meters below ground. This helps to keep the temperature cool and constant.
The wines are then bottled without being fined or filtered, before aging in the bottle. The whole process takes place on the property, which keeps everything localised and gives the wines a sense of place.