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Some wines from Hermanos Pérez Pascuas

Show all 7 wines

Appellations Hermanos Pérez Pascuas

Definition Hermanos Pérez Pascuas

Bodeguero del anyo 2017!

This is one of Ribera’s great classics, but also a real family business.

History Hermanos Pérez Pascuas

Mauro Pérez (the father) planted the 35 hectares of vines in the 40’s and 50’s. It was a very big estate then for a small village like Pedrosa de Duero. All the production went to the local cooperative. Then in 1980, his three sons Benjamín, Adolfo and Manuel decided to make the wine at the estate.

So the first Viña Pedrosa was born. In those times, there were not even 10 bodegas in the region!

The DO Ribera del Duero itself was created in 1982, and the Pérez Pascuas brothers were amongst its founders. 1989 was a new landmark for them: then the 3rd generation came on board, with Benjamín’s son José Manuel – who had been trained as an oenologist. From then on, the wines reached new heights. José Manuel is at ease with the quality concept defined by his father and uncles, and on certain points, he even goes further. Now the story has gone full circle with the arrival of the other members of the third generation, Manuel and Adolfo.

The original bodega at the centre of the village having become too small, the winery moved to the periphery. It now includes tasting rooms and a wine cellar where the great wines can age in perfect conditions.

Viña Pedrosa stands out by its elegance and finesse, two qualities that are becoming quite rare in the Ribera del Duero wines.

Varieties

The estate comprises 135 hectares of vines, mainly old ones, which is rather unique in Ribera del Duero. Tinto Fino (a local version of Tempranillo) has the lion’s share, but 10% of the vineyard is planted with Cabernet Sauvignon.

The Ribera’s Tinto Fino can stand the extreme climate that the Riojan Tempranillo could not. Viña Pedrosa wines offer the animal notes that make this grape so unique.

Most of the vines are trained in goblet. All are farmed organically, without any chemicals. The yield per plant is limited because only small yields allow the quality that the estate is striving for.

Terroir

Mainly clay and limestone. Ribera del Duero is the continental region par excellence, so its climate is continental, with some Atlantic influences. There is a big thermal range between day and night. The bodega stands at 844 meters above sea level – it is one of the highest in Ribera del Duero.

The landscape is gently rolling. The altitude gives the wine a perfect balance and a lot of freshness.

Winemaking

Everything is done here to ensure that the wine has a great ageing potential. Long macerations and numerous, intense remontages are applied. Winemaking and ageing process vary according to the age of the vines. The “entry level” wine Cepa Gavilan ages for 12 months. The Crianza ages for 18 months and the Reserva 24 months. The top wine “Pérez Pascuas Gran Selección” even ages for 26 months in oak. The barrels are American and French; they are changed every 3 years. The wines are neither filtrated nor stabilised before they are bottled.

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