BARCOLOBO

The Winery is located in La Rinconada estate, an extraordinary and picturesque natural landscape in the Castronuño region (Valladolid). Here the river Duero ?ows in the shape of a sickle to form the shape of the landon which the estate sits (hence the name – rinconada means cornered in Spanish).This place boasts a long tradition of crop and livestock farming within the privileged surroundings of the “Riberas de Castronuño – Vega del Duero”Natural Reserve, a habitat of exceptional value for such wildlife species as the purple heron, deer, wild boar, eaglets and countless other animals. This space of incredible natural beauty and value is home to both the vineyards and the winery. A commitment was made in 2001 to revive the old dream and recover the winemaking tradition that once thrived at La Rinconada. The most suitable plots of land were reconverted into vineyards, while an old barn and grainwharehouse now houses the winery installations.

WINEYARDS: Our vineyards extension is 20 hectares, planted with Tempranillo, Syrah and Cabernet Sauvignon varieties. The land is characterized by its sandy and rocky soils that, together with the continental climate influenced by the Atlantic (cold winters and hot summers), play a fundamental role in developing the crop and producing grapes of exceptional quality and high concentration. Our philosophy is based on an approach that involves the highest degree ofrespect for the grape, in which the great care taken over the various aspects of the work at a vineyard throughout the year guarantees raw materials of the utmost excellence. The soils and vines enjoy an intimate relationship, it can be said to explain a large part of the original and typical nature of the wines produced by Barcolobo winery.

PRODUCTION AND AGEING: The harvest is collected by hand in 15Kg crates to avoid grape breakage. The grapes are then stored in a cold room at 3ºC inorder to avoid oxidation and facilitate their subsequent processing. This enables better extraction of varietal aromas, colours and noble tannins.The grapes are then destemmed and selected, without crushing, they are moved into 5,000 and 10,000 litres tanks by gravity. These temperature-controlled tanks are used for maceration and fermentation, after which the wines are transferred into French oakbarrels, with selected toast pro?les. The wine is racked as manytimes as necessary to achieve the level of quality demanded by ourenologist. Each variety and plot is processed separately to maintainits own unique qualities.