Pago de Carraovejas Magnum

It is the maximum expression of the valley; a wine full of nuances. From a prism of balance and fresh character, the wine shows itself with volume and, at the same time, agile. Robust and vibrant. Floral nuances accompany the fruit in an elaboration marked by its elegance, intensity and structure. It expresses the winery’s vocation to approach the terroir and represent its characteristics. For the elaboration of Pago de Carraovejas Magnum, the three varieties present on the estate have been used: 93% tinto fino, 4% cabernet sauvignon and 3% merlot. It is the winery’s unique wine that abandons the traditional classification based on aging times to firmly join an unstoppable trend in Spain that defends the origin and character of wines above standardized production processes. This year was climatically favorable. From winter, precipitation in the form of snow and rain restored the balance that the vineyard needed. The humid spring, along with snowfall and cold, lasted until April. This accumulated water favored the vigor of the plants, which was controlled naturally through the use of cover crops. The work of the viticulture team and a hot summer helped control the vineyard’s strength, benefiting an optimal end of cycle and, consequently, a great vintage.

The harvest took place between September 29 and October 12. Pago de Carraovejas is the most honest reflection of the valley from which it takes its name. An environment where vines climb the slopes to form a singular landscape. On the surface of its tertiary geological soils, limestone marls, clays and sandstones emerge. These are terrains that force the vines to make an effort to self-regulate and give their best. Plots that converge in an orography marked by its unique mesoclimate.

The vineyards are distributed from the middle zones to the plateaus that exceed 900 meters in altitude; from the gentle undulation that descends toward the stream, to the plots that exceed 30% slope. South and north-facing slopes, each with its own personality, draw the distinctive profile of the Carraovejas valley. The first selection of clusters is made in the vineyard itself. Subsequently, a double selection is carried out in the winery: of clusters and berries. Gravity-flow work allows maximum respect for the raw material.

Fermentation by plots, the use of native yeasts and patience are the guidelines for the elaboration of Pago de Carraovejas. The wine was refined in French and American oak barrels for around 12 months. Patience, care and attention to every detail resulted in a wine that, after being clarified with natural egg white, was bottled in spring.