Valtuille Vino de Villa

Vintage: 2021.

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

Plots: Mitxture of several plots in the village of Valtuille. Plots in cool areas, such as “La Rata” (adjacent to “El Rapolao”), “El Val” and “ Mata los pardos” (mythical place where Valtuille Cepas Centenarias is produced).

Soils: Mix of clay soils, clayey with stone and sandy.

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: 12.000 botellas.

Alcohol content: 13%.

Wine description:

Valtuille _ Vino de Villa is a wine made from the grapes of some places of the village that are characterized by their freshness.

To make this wine we use grapes that come from the places: La Rata, a plot adjoining El Rapolao, Mata los pardos, a plot adjoining Villegas, with clay-sandy soils, and El Val, with more stony soils.

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.


We collect the grapes manually. When we arrived at the winery, we deposited about 25% -30% entire grape in wooden fudres of 5.000 liters..

The fermentation takes place using only native yeasts. The wine macerate in the fudre for about 60 days, in which the only work is to wet the hat once a day, without the intervention of pumps.

We devat and press the wine to let it rest one or two months. After that, we introduce it in used barrels of 225 and 500 liters for a year, so the wood does not influence the flavour too much and keeps the character of the land.

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