PÍCARO TINTO, DOMINIO DEL ÁGUILA
APPELLATION: Ribera del Duero
VARIETY/BLEND: Tempranillo, Garnacha & Bobal
ALTITUDE: 800-900m a.s.l.
SOILS: Sandy clay limestone, heavier clay soils, gravel
FERMENTATION: Hand harvested, whole cluster natural yeast co-fermentation in concrete tanks, pigeage
AGEING: 12-20 months in French oak barrels, no racking
Serious, vibrant and aromatic, with great length and still good aging potential. It is young and tender. It is medium-bodied with a very fine texture, a beautiful wine that drinks very well
Together with his wife, Isabel Rodero, Jorge founded Dominio del Águila in 2010, and they have expanded their vineyards to 66 hectares. Farming is certified organic and Isabel, an architect, supervised the renovation of three ancient cellars dating to the 15th century dug deep into the bedrock under the village. Natural yeast, whole cluster co-fermentations are the first step in the process with pigeage done by foot. After primary fermentation, the wines are placed in oak barrels for malo and aging. Their cold, subterranean cellars ensure that their wines’ evolution proceeds slowly, allowing for the development of greater complexity and nuance. Dominio del Águila’s vineyards are all situated around the village of La Aguilera – so in that sense, they are all village wines.