{"title":"Castile and León","description":"\u003cp\u003eCastilla y León is the high, windswept plateau at the centre of northern Spain, and one of the country's most important quality-wine zones. Its vineyards sit mostly between 700 and 850 metres and ripen slowly under a fierce continental climate, hot days and cold nights that give the wines deep colour, real structure and a freshness you do not always expect from somewhere this dry.\u003c\/p\u003e\n\n\u003ch2\u003eRibera del Duero and Toro, the powerhouse reds\u003c\/h2\u003e\n\u003cp\u003eThe region's fame rests on Tempranillo, known here as Tinto Fino or Tinta del País. In \u003ca href=\"\/collections\/ribera-del-duero\"\u003eRibera del Duero\u003c\/a\u003e it makes some of Spain's most celebrated \u003ca href=\"\/collections\/red-wine\"\u003ereds\u003c\/a\u003e, dark and firmly tannic in youth and capable of ageing for decades in the best vintages. A little west, Toro turns up the volume with Tinta de Toro, a local clone that gives fuller-bodied, higher-alcohol wines built on old vines and relentless sun. If you love the grape itself, follow it through our wider \u003ca href=\"\/collections\/tempranillo\"\u003eTempranillo\u003c\/a\u003e range.\u003c\/p\u003e\n\n\u003ch2\u003eRueda whites and perfumed Bierzo\u003c\/h2\u003e\n\u003cp\u003eThere is far more here than big reds. Rueda is the home of Verdejo, the crisp citrus-and-fennel \u003ca href=\"\/collections\/white-wine\"\u003ewhite\u003c\/a\u003e that has become Spain's go-to fresh white, all lime, herbs and lively acidity. Out in the cooler northwest, Bierzo works with Mencía to make perfumed, red-fruited wines with a mineral streak from its slate soils. Between them they show how much range one plateau can hold, and there is plenty more to explore across the rest of \u003ca href=\"\/collections\/spain\"\u003eSpain\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch2\u003eCastilla y León FAQ\u003c\/h2\u003e\n\u003ch3\u003eWhat food pairs with Ribera del Duero?\u003c\/h3\u003e\n\u003cp\u003eRoast lamb is the classic, above all lechazo, the milk-fed lamb cooked slowly in a wood oven. The wine's tannin and acidity cut through the rich, fatty meat, and older bottles are lovely with aged beef or game.\u003c\/p\u003e\n\u003ch3\u003eIs Rueda Verdejo a good alternative to Sauvignon Blanc?\u003c\/h3\u003e\n\u003cp\u003eVery much so. It has similar zip and herbal snap but a rounder, more textured finish, and it is excellent with grilled fish, salads and fresh goat's cheese.\u003c\/p\u003e\n\u003ch3\u003eShould I drink these reds now or cellar them?\u003c\/h3\u003e\n\u003cp\u003eEveryday Ribera and young Bierzo drink beautifully now. A serious Ribera del Duero or Toro from a strong year will keep improving for ten to twenty years, so buy a few and wait.\u003c\/p\u003e","products":[{"product_id":"dominio-del-pidio-blanco-2017","title":"Dominio del Pidio Blanco 2017","description":"\u003cp\u003eDominio del Pidio Blanco 2017 is a characterful Spanish white wine crafted from the rare Albillo Criollo grape, sourced from high-altitude vineyards in Castile and León. This is not your typical easy-drinking white; it’s a textured, complex bottle that brings together old-vine concentration, fine oak work and a striking mineral backbone. For wine lovers who enjoy distinctive, terroir-driven whites with depth and personality, this is a compelling discovery.\n\nBuilt on historic vineyard parcels and traditional cellar practices, Dominio del Pidio Blanco highlights a nearly forgotten local variety in a region better known for its reds. The 2017 vintage, warm yet balanced, adds an extra layer of ripeness and richness while maintaining the vibrant acidity that makes this wine so ageworthy.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, Dominio del Pidio Blanco 2017 shows a deep straw to light golden color, hinting at some bottle age and time on lees. The wine is bright and limpid, with slow, elegant legs that suggest both concentration and texture.\n\nThe nose opens with ripe stone fruits—white peach, apricot and yellow plum—layered with notes of chamomile, fennel, and dried herbs. Subtle aromas of toasted hazelnut, brioche and beeswax speak to carefully judged oak aging and some evolution in bottle. With air, more mineral and saline nuances emerge, along with hints of citrus peel and dried flower.\n\nOn the palate, this is medium to full-bodied, with a rounded, almost waxy texture characteristic of Albillo and a fine, chalky grip. Flavors of quince, baked pear and tangerine are framed by savory notes of almond skin, wild herbs and a stony minerality that runs from start to finish. The acidity is fresh but integrated, giving the wine both tension and completeness. The finish is long, saline and subtly nutty, inviting another sip.\n\nThanks to its structure, concentration and vibrant acidity, Dominio del Pidio Blanco 2017 has notable aging potential. Well-stored bottles should continue to develop tertiary notes of honey, dried fruit and more pronounced nuttiness over the next 5–8 years, while retaining their mineral core.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eDominio del Pidio Blanco 2017 is sourced from high-altitude vineyards in Castile and León, where Albillo Criollo thrives on poor, limestone-rich and sandy-clay soils. These well-drained, low-fertility sites naturally limit yields, intensifying flavor and accentuating the grape’s mineral, saline edge. Many of the vines are older, bush-trained plants, deeply rooted and well adapted to the extremes of continental climate—hot summers, cold winters and marked diurnal temperature shifts that preserve acidity.\n\nGrapes are typically harvested by hand in small crates to ensure careful selection of bunches in the vineyard and minimal oxidation before pressing. At the winery, the fruit is gently pressed, often following a short period of skin contact to enhance texture and aromatic complexity. Fermentation is carried out with native yeasts to reflect the character of the terroir, commonly in a mix of neutral oak barrels and\/or concrete or large foudres to balance freshness and structure. Extended aging on the fine lees, with occasional stirring, builds mid-palate weight and silkiness while adding subtle brioche and nutty notes. The wine is usually bottled with minimal intervention, preserving its authenticity and distinctive regional identity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eDominio del Pidio Blanco 2017 is a versatile gastronomic white that pairs especially well with refined but flavorful dishes. Its depth and texture make it ideal with grilled or baked white fish, monkfish, turbot or cod, particularly when served with butter, citrus or herb sauces. It’s excellent with shellfish—scallops, prawns, langoustines—and stands up beautifully to richer seafood like octopus or lobster. The wine’s savory, nutty notes also complement roast chicken, turkey, pork loin, and dishes featuring mushrooms, fennel or root vegetables. For cheese, try it with semi-cured Manchego, aged goat cheeses or lightly smoked cheeses.\n\nServe slightly chilled, ideally around 10–12°C (50–54°F). This temperature showcases both its freshness and its layered complexity. Decanting for 20–30 minutes is recommended, especially for a bottle that’s just been opened, to allow the wine to unfurl its more subtle herbal and mineral notes. Use a medium-sized white wine or Burgundy-style glass to fully appreciate the aromatic depth and textural richness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eDominio del Pidio is an ambitious, terroir-focused project based in Castile and León, created to shine a spotlight on historic vineyard sites and traditional winemaking in a region long dominated by powerful reds. The estate’s philosophy centers on rescuing old vines, honoring local grape varieties like Albillo, and reviving classic cellar practices—often including the use of underground cellars, large foudres and gentle, low-intervention vinification. By focusing on small parcels and careful farming, Dominio del Pidio has quickly earned a reputation among sommeliers and wine enthusiasts for distinctive, ageworthy wines that express place rather than trend.\n\nWithin its region, the estate is seen as part of the new wave of Spanish producers redefining what Castile and León can offer—especially in the realm of serious white wines. Critical acclaim, strong presence on fine-dining wine lists and growing international demand underscore Dominio del Pidio’s significance as a standard-bearer for elegant, minerally whites and authentic, small-lot production.\u003c\/p\u003e","brand":"Dominio del Pidio","offers":[{"title":"Default Title","offer_id":54255173501265,"sku":"XW-20217","price":69.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/dominio-del-pidio-blanco-2017_20217_1.jpg?v=1783456936"},{"product_id":"emilio-moro-emilio-moro-2023","title":"Emilio Moro Emilio Moro 2023","description":"\u003cp\u003eEmilio Moro 2023 is a pure, expressive Tempranillo from Castile and León that reflects the heart of one of Spain’s most respected family wineries. Named after its creator, it embodies the estate’s philosophy of putting identity and terroir first, while moving away from traditional classification labels to focus entirely on quality and character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, it typically shows a deep cherry-red colour with youthful vibrancy. The nose is generous and authentic, offering ripe red and black fruit aromas layered with subtle spice and earthy undertones.\n\nOn the palate, it is medium- to full-bodied with fresh acidity, polished tannins and a balanced, fruit-driven profile. Expect juicy plum, blackberry and cherry notes with hints of liquorice, toast and a touch of mineral tension. It is approachable now, but can also develop nicely over the next few years, gaining added complexity and softness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eSourced from Emilio Moro’s vineyards in Castile and León, this wine draws its character from the region’s continental climate, with warm days and cool nights helping Tempranillo retain freshness and aromatic precision. The estate is known for careful vineyard management and harvests carried out at optimal ripeness to preserve the grape’s natural balance. Vinification is focused on purity and expression, with an emphasis on capturing varietal character and the distinct personality of the terroir.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis Tempranillo is a versatile partner for grilled meats, roast lamb, Iberian pork, mature cheeses and hearty tapas. Serve at 16–18°C for the best expression of its fruit and structure. Decanting is not essential for a young vintage like 2023, but 20–30 minutes in a decanter can help open the wine further if served shortly after opening.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eBodegas Emilio Moro is a highly regarded family-owned producer from Ribera del Duero with a strong reputation for crafting wines of depth, balance and authenticity. The winery was built around the vision of Emilio Moro himself, and his name remains closely tied to the estate’s identity and quality standards. By removing the traditional crianza and reserva classifications in 1998, the family underscored its commitment to terroir-driven wines, and today Emilio Moro stands among Spain’s most admired modern wine producers.\u003c\/p\u003e","brand":"Emilio Moro","offers":[{"title":"Default Title","offer_id":54255429353809,"sku":"XW-61796","price":31.0,"currency_code":"EUR","in_stock":true}]},{"product_id":"flor-de-pingus-2023-peter-sisseck","title":"Flor de Pingus 2023 Peter Sisseck","description":"\u003cp\u003eFlor de Pingus 2023 is the highly sought‑after second wine from Dominio de Pingus, the cult estate of Danish winemaker Peter Sisseck in Ribera del Duero, Castilla y León. Made entirely from old‑vine Tempranillo and raised in French oak, it offers a remarkably pure and refined expression of the region at a more approachable level than its legendary big brother, Pingus. Since its debut, Flor de Pingus has become a modern Spanish icon in its own right, consistently earning top scores and showcasing why Sisseck is regarded as one of Spain’s greatest winemaking talents.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, Flor de Pingus 2023 typically shows a deep, opaque ruby to purple hue, reflecting its concentration and youth. The nose is vibrant and layered, with intense aromas of black cherry, ripe plum and blackberry framed by notes of violet, graphite and subtle wild herbs. The influence of French oak adds an elegant touch of sweet spice, cocoa, cedar and a hint of vanilla, all beautifully integrated rather than dominating.\n\nOn the palate, expect a full‑bodied yet remarkably poised wine, with dense dark fruit, fine‑grained tannins and a striking freshness that keeps everything in balance. Flavours of blackcurrant, damson and juicy cherries mingle with liquorice, tobacco leaf, exotic spice and a mineral, almost saline edge from the old vines and limestone‑rich soils. The finish is long and precise, suggesting excellent aging potential. While already seductive in its youth after a good decant, this 2023 vintage will reward patience, evolving gracefully over 10–15 years, gaining complexity, silkier texture and more savoury nuances.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eFlor de Pingus is sourced from old Tempranillo vines, typically 40–60 years of age, grown on the high plateau of Ribera del Duero along the Duero River in Castilla y León. Here, poor, well‑drained soils of clay, limestone and sand, combined with hot days, cool nights and a continental climate, naturally limit yields and intensify flavour. The grapes are harvested by hand, with meticulous selection in the vineyard and at the winery to ensure only perfectly ripe, healthy fruit is used. In the cellar, Sisseck favours a minimally interventionist approach: gentle extraction, careful control of fermentations and an emphasis on purity of fruit and terroir. Flor de Pingus is matured for around 14 months in French oak barrels, many of them previously used for Pingus and complemented by a portion of new oak, giving the wine both structure and finesse without overwhelming its natural character.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eFlor de Pingus 2023 is a superb partner for rich, savoury dishes such as grilled or roasted lamb, dry‑aged ribeye steak, Iberico pork, game birds, or slow‑braised beef and oxtail. It also pairs beautifully with hearty Spanish cuisine – think lamb chuletillas, morcilla, or stews with chorizo – as well as mature Manchego, hard sheep’s cheeses and truffled dishes. Serve at 16–18°C (60–64°F) in generous Bordeaux‑style glasses to let the aromatics unfold. In its youth, decanting for 1–2 hours is strongly recommended to soften the tannins and reveal the wine’s full depth; as it gains bottle age, a shorter decant mainly to remove sediment will be sufficient.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eDominio de Pingus was founded in the mid‑1990s by Danish winemaker Peter Sisseck, who arrived in Ribera del Duero after formative years working in Bordeaux. With the very first vintage of Pingus in 1995, the estate exploded onto the international scene, rapidly earning cult status and multiple 100‑point scores from leading critics. Based near Quintanilla de Onésimo, Sisseck focuses on old‑vine Tempranillo, low yields and fastidious, largely hands‑off craftsmanship to produce some of Spain’s most coveted wines. Flor de Pingus was conceived as a second wine, sourced from old vines adjacent to the Pingus parcels, but it has long since established its own reputation as one of Ribera del Duero’s benchmark reds. Together with the more accessible PSI, the Dominio de Pingus range has helped redefine what Spanish Tempranillo can be, placing the estate firmly among the elite producers of the world.\u003c\/p\u003e","brand":"Dominio de Pingus","offers":[{"title":"Default Title","offer_id":54256441655633,"sku":"VRE0165","price":160.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/Roedvin-spanien-castilla-y-leon-ribera-del-duero-tempranillo-flor-de-pingus-2023-dominio-de-pingus-14-75cl-vinogvelsmag.png?v=1783463775"},{"product_id":"2023-raul-perez-ultreia-rapolao","title":"2023 Raúl Pérez Ultreia Rapolao","description":"2023 Raúl Pérez Ultreia Rapolao","brand":"Raul Perez","offers":[{"title":"Default Title","offer_id":54313520857425,"sku":"GCW-RAUL-20031102","price":64.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/2023_Ral_Prez_Ultreia_Rapolao.png?v=1784019677"},{"product_id":"2024-raul-perez-ultreia-la-claudina","title":"2024 Raúl Pérez Ultreia La Claudina","description":"2024 Raúl Pérez Ultreia La Claudina","brand":"Raul Perez","offers":[{"title":"Default Title","offer_id":54313521348945,"sku":"GCW-RAUL-24894","price":59.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/2024-raul-perez-ultreia-la-claudina-0.png?v=1784023271"},{"product_id":"2020-bodegas-vetus-flor-de-vetus-1","title":"2020 Bodegas Vetus Flor de Vetus","description":"2020 Bodegas Vetus Flor de Vetus","brand":"Bodegas Vetus","offers":[{"title":"Default Title","offer_id":54326350152017,"sku":"GCW-VETU-20112524-5","price":14.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/2020_Bodegas_Vetus_Flor_de_Vetus.png?v=1784131260"},{"product_id":"abadia-retuerta-abadia-retuerta-cuvee-palomar-2021","title":"Abadía Retuerta, Abadia Retuerta Cuvèe Palomar 2021","description":"\u003cp\u003eAbadía Retuerta Cuvée Palomar 2021 is a distinctive red blend from one of Castilla y León’s most historic estates, crafted to express both local character and contemporary finesse. Made from Tempranillo, Garnacha, Graciano and Malbec, it combines fruit, spice and structure in a style that reflects the estate’s long winemaking heritage and its own protected appellation status.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTasting Notes\u003c\/strong\u003e\u003cbr\u003eIn the glass, it shows a deep, vivid purple colour that hints at its concentration and youthful energy. The nose is generous and expressive, with layers of raspberry and strawberry lifted by subtle liquorice and spice notes.\n\nOn the palate, it is aromatic and polished, with a delicate yet elegant texture. The fruit feels ripe but fresh, supported by a well-integrated oak frame and a lively, clean finish. With its balance of power and refinement, it has the structure to age gracefully over the medium term, gaining further complexity and harmony with a few more years in bottle.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProduction\u003c\/strong\u003e\u003cbr\u003eThe wine comes from Abadía Retuerta’s 193 hectares of vineyards, divided into 54 distinct parcels with varied soils and grape varieties, allowing the team to work with a highly detailed expression of terroir. Rooted in the monastery’s centuries-old viticultural tradition, the estate focuses on parcel selection and careful vineyard work to capture the personality of each site. Cuvée Palomar is aged for 24 months in French oak barrels, a long maturation that builds structure and integrates the wine’s fruit and oak elements while preserving its freshness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFood \u0026amp; Serving\u003c\/strong\u003e\u003cbr\u003eThis is an excellent match for richly flavoured yet refined dishes such as entrecôte, beef cheeks or elegant game preparations. It also pairs beautifully with complex charcuterie and Spanish tapas that have a sweet-spicy edge. Serve at around 16–18°C, and consider decanting for 30–60 minutes if enjoyed young to allow the aromas and texture to open fully.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e\u003cbr\u003eAbadía Retuerta is a landmark estate with roots reaching back to the Premonstratensian monks who began making wine there more than 800 years ago. Under the direction of winemaker and CEO Ángel Anocíbar, the winery has continued to refine its identity through parcel-focused viticulture and precise cellar work. In 2022, the estate reached a major milestone when it was awarded its own Protected Designation of Origin by the European Union, underlining its importance in the region and its reputation for high-quality, terroir-driven wines.\u003c\/p\u003e","brand":"Abadia Retuerta","offers":[{"title":"Default Title","offer_id":54366791237969,"sku":"VDZ-10269895262544-52306792677712","price":58.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0874\/0614\/9969\/files\/retu04020-1.png?v=1784540595"}],"url":"https:\/\/bottlehero.com\/collections\/castile-and-leon.oembed","provider":"Bottle Hero","version":"1.0","type":"link"}