Pago de los Capellanes is a winery in Ribera del Duero. Specifically, it is located in Pedrosa de Duero (Burgos) very close to the Duero River. Likewise, Pago de los Capellanes is one of the best-known wineries in the area for the quality of its wines.
The wine project began more than 20 years ago as a family winery in a farm that belonged to the town's chaplains. That is why, possibly, they decided to name the project Payment of the Chaplains. Currently, the winery has become a national and international benchmark for Ribera del Duero wines.
The Pago de los Capellanes wine:
To produce Pago de los Capellanes wine, the best raw material is needed. In this case, the raw material is the Tempranillo grape. Therefore, only a good grape guarantees the best Pago de los Capellanes wine for the winery.
Characteristics of the vineyards:
The vineyards that give rise to Pago de los Capellanes wine have been pampered for many years. These are plots where the Tempranillo or Tinto Fino is mainly grown. All these strains adapted to the soil conditions and clones have been formed with the best ones.
The clones of this grape are the genetic variations created to make the best Pago de los Capellanes wine. In this way, the vineyard yield is normally low, although of a higher quality. Therefore, the vine growers in this project prioritize quality over quantity.
At Pago de los Capellanes they know well that each vineyard is unique. The reason is that each plot has different morphological and climatic conditions. So each strain has different biological conditions that cause its genetic evolution. Likewise, the purpose of the grape production of each plot is to obtain the highest quality.
Winemaking in the winery:
After a manual harvest in individual boxes, the grapes arrive at the winery. Here it is selected, discarding the worst clusters and separating the grape from the stem and the leaf. This process is called selection and destemming.
Subsequently, the grape grade is introduced into stainless steel tanks where it is pressed and fermentation takes place. In this way, the grape juice (must) transforms its natural sugars (fructose) into ethyl alcohol thanks to some yeasts. Likewise, the Pago de los Capellanes wine is obtained raw. Afterwards, it receives a spontaneous malolactic fermentation. And finally it is raised or aged in French oak barrels for a few months.
The result of this process is a high quality wine or range of wines (depending on its aging and production). For this reason, Pago de los Capellanes is well known among wine lovers.