Producer | Dominio del Aguila |
Country | Spain |
Region | Ribera Del Duero |
Varietal | White Blend |
Vintage | 2019 |
Sku | 12105202 |
Size | 750ml |
Albillo is a catch-all name for a diverse collection of white grape varieties in Spain. Since the name derives from the Spanish word for white, Albillo can differ from region to region and can even be used for different varieties within a single D.O.! For example, in Ribera del Duero, several ancient varieties are called Albillo. Jorge makes it simple. He only selects Albillo with small clusters and a deep golden color when fully ripe to make his Blanco.
This is the Albillo Mayor from Ribera del Duero, unrelated to the other Albillo (Real, Criollo...) from vines that are over 100 years old, some ungrafted. The clusters were foot trodden, and the juice put in oak casks to ferment slowly with indigenous yeasts and without stirring the lees or anything, using minimum doses of sulfur. The wine matured in oak barrels for 35 months before it was hand bottled without being filtered or fined. This has a very Burgundian profile—it's aromatic, expressive, open, smoky, spicy and flinty. But this overdelivers for the adverse conditions of the harvest; it has very good balance and is tasty, intense and chalky.
One of the newest estates in Ribera del Duero, Dominio del Águila, was founded by Jorge Monzón and Isabel Rodero in 2010. Located in the village of La Aguilera, Jorge farms 30 hectares of vines organically with ongoing experiments with biodynamics. Like his neighbors, he relies primarily on the Tempranillo grape for his wines. Beyond that, all other similarities end.
At Dominio del Águila there is no Cabernet Sauvignon, no Merlot and certainly no Malbec or Petit Verdot, instead Jorge relies on Bobal, Garnacha, Tempranillo Gris and Albillo to add complexity to his wines. The vineyards are all over fifty years in age, and located on sandy and rocky clay soils. Jorge has acquired these plots over the last decade while working at Bodegas Arzuaga-Navarro which he departed in 2013 to work full time at his own estate. Before 2010 he sold his grapes to several high-profile neighbors. Proving the old adage that, "it takes a lot of beer to make good wine," Jorge also operates a microbrewery on the estate brewing beer entirely from local ingredients.
Jorge comes from a family with a long tradition of growing grapes and making wines. He has studied in Bordeaux and Burgundy and has worked at both Domaine Romanée-Conti & Vega Sicilia before joining Arzuaga. His studies and travels taught him several important things: the importance of organic farming, an appreciation of old-vines, a desire for elegance and transparency and all the skills necessary to combine these ideas to make remarkable wines.
Jorge and his wife Isabel, who is an architect, have renovated an ancient cellar in the village of La Aguilera dating to the 15th century. They installed concrete tanks for fermentation and placed a barrel room in the coldest part of the subterranean cellar. Natural yeast co-fermentations are the first step in the process with pigeage done by foot. After primary fermentation the wines are placed in French oak for malo and aging. With such cold temperatures in the barrel room the evolution of the finished wines is gradual allowing for the development of greater complexity.
Quantity: |