Valtuille Cepas Centenarias

Vintage: 2021.

Grape variety: 85% mencia, 8% alicante Bouschet, 2% bastardo and 5% white grapes and others varieties.

Plots: Unique plot in “Mata los Pardos” place.

Soils: Sandy clay soils.

Age of vineyards: Vineyards over 100 years old.

Planting density: 4.000-5.000 plants per hectare

Production density: 3.000 kilograms per hectare.

Climate: Continental and atlantic.

Anual production: 4.000 botellas.

Alcohol content: 13%.

Wine description:
Valtuille _Cepas Centenarias represents one of the most recognized and well-cared wines of the winery.

The first vintage of the wine was made in 1999, since then we have bottled all the vintages.

For its production, we use grapes from a single plot of the sandy clay zone of the “Mata los Pardos” place, one of the most valued and least productive of the town, from which the most elegant wines are obtained.

The plots, facing east, are plowed every year so as not to contaminate the soil. Its yield, barely reaches 4 bunches per vine.

Characteristics of the vintage:

After a dry 2020, a rainy December gave away to a cold and dry January in which Philomena storm took place.

In February, due to the high temperatures, the almond trees blossomed. From March to June it hardly rained and the temperatures were high.

This led to an advance in the budding of the vines and increase the risk of frost.

Summer arrived with a rainy June and a hailstorm at the end of the month.

As in 2018 vintage, the high summer temperatures motivated a lot of work in the vineyard, in order to save the vintage from the fungus.

July was once again dry, so much that as the harvest approached, the grapes reached a ripening point around 12 – 13% alc. vol., where they stopped and it was difficult to continue ripening.

We began the harvest on August 27th with the vineyards in full ripeness and not very high alcohol.

We decided to use a larger part of whole grapes than in 2020 vintage and to macerate the wines for longer.

The vintage is similar to the 2018. The white wines are fresh and the reds show elegance, fruit and finesse.


The harvesting of this wine is manual and it is done on the second harvest day of each year.

Upon arrival at the winery, we deposit 30% of the entire grape in a wooden fudre of 5.000 liters.

The fermentation is done naturally without adding yeast.

The wine will macerate in the tank for 60 days, in which the only job is to wet the hat once a day by gravity without the intervention of pumps.

We devat and press the wine to let it rest one or two months.

After this, we introduce it in used barrels of 225 and 500 liters for a year.

We conclude the process with the selection of barrels for mixing and subsequent bottling.