Pago de Los Capellanes Tempranillo Blend Ribera del Duero Crianza 2006

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Pago de los Capellanes:
Pago de los Capellanes is located near the village of Pedrosa de Duero, nestled deep in the heart of the Ribera del Duero region of Spain, home to some of the finest grapes of the region. In the past, the estate had a mere few thousand vines, grown in the traditional goblet style. The Rodero – Villa family, complemented by a group of exceptional wine professionals, have followed their persona... Read more
Pago de los Capellanes is located near the village of Pedrosa de Duero, nestled deep in the heart of the Ribera del Duero region of Spain, home to some of the finest grapes of the region. In the past, the estate had a mere few thousand vines, grown in the traditional goblet style. The Rodero – Villa family, complemented by a group of exceptional wine professionals, have followed their personal approach to making wine. This has brought into being today’s Pago de los Capellanes estate, fulfilling a dream that began in 1980. Presently more than two hundred and fifty acres (one hundred hectares) of vineyards, grown in the modern style of trained vines, surround the winery. The grape varieties include Tempranillo, known locally as Tinto Fino, as well as Cabernet Sauvignon and Merlot.   Actively reduced harvest yields allow for greater quality control, as well as the increased supervision of all bottlings. We only allow our vineyards to produce 4,460 pounds of grapes per acre (5,000 kilograms of grapes per hectare), far below the 6,250 pounds per acre (7,000 kg. / ha.) permitted by the regional Ribera del Duero Regulatory Council, a clear example of how we strive for quality in our raw materials. All the wines marketed under the Pago de los Capellanes brand are made with the same care; our red wines show their individual character, the result of tranquil aging, care and patience. Read less
Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

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