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Ribera del Duero

Pago de los Capellanes Reserva 2004


Technical sheet

Type Of Wine: red wine
Vintage: 2004 Other vintages
Appellation:Ribera del Duero (Castilla y León, Spain)
Winery: Pago de los Capellanes
Volume: 75cl
Grapes: Tempranillo
Allergens: Contains Sulfites
Alcohol Vol.: 13.80%
Starting Year For Optimal Consumption: 2008
Ending Year For Optimal Consumption: 2014
The Pago de los Capellanes Reserva 2004 is a red wine from Ribera del Duero produced by Pago de los Capellanes that contains tempranillo of 2004 and has an alcohol content of 13.80%. The Pago de los Capellanes Reserva 2004 is the ideal red to combine with pork and lamb.

Elaboration of Pago de los Capellanes Reserva 2004

Pago de los Capellanes Reserva 2004 (Tempranillo)

TASTING NOTES OF Pago de los Capellanes Reserva 2004:

Made with Tinto Fino (90%) and Cabernet Sauvignon (10%), it offers sight intense ruby ​​color with garnet tones clean.

The nose is fine complex, with tones of ripe fruit, especially cherry, currant, cassis, in harmony with the tones of good wood, spices (vanilla, coconut) and a background of licorice.

In the mouth, a great balance, with a tasty way, greedy for the maturity of its tannins and lively turn by good acidity it has.

Final comprehensive aromatic nuances that go on in a thin and elegant aftertaste.

VINEYARD: Payment of Chaplains. From our own, Tempranillo or Tinto Fino and 10% of Cabernet Sauvignon vineyards, we make our reservation.

PREPARATION: After extensive monitoring the harvest date is decided based on the maturity of the grapes, leading independently varieties to 20.000 liters tanks for fermentation separately. Vintage starts with the more mature fields. At the entrance of the grapes in the winery, deposits with native yeast (foot of Cuba) are seeded and the alcoholic fermentation starts for 30 days. The start of malolactic fermentation is controlled at 20 °C for 22 days, finally the transfer is made by separating the lees and unfiltered clarify or go through cold leads directly to the wine barrels.

Fermentation and maceration: A prefermentation cold starts for 6 days below 14 °C for 30 days and run off by bleeding and without addiction presses.

Malolactic: Slow and relaxed without the addition of bacteria at 20 for 28 days.

AGEING: 18 months in new French oak barrels.

BOTTLING: the blend is made and bottled without going through cold, or clarify or filter.

CONSUME: You can serve from 2008 to 2014 between 16-18º C. Ideal for appetizers and cheeses.

Performance: Less than 5,000 kg / ha

Analytical characteristics:

Total acidity: 6.5 ° / l

Volatile acidity: 0.68 g / l

Reducing sugars: 1.6 g / l

pH: 3.6

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The Winery

Pago de los Capellanes

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.

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Reviews of Pago de los Capellanes Reserva 2004

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Reviews of other vintages of Pago de los Capellanes Reserva 200402014102016


The nose has a fine complexity with tones of ripened fruit such as cherry, cassis and plum all harmonised by the wood and spice character (vanilla and cocoa) with undercurrents of liquorice. The palate displays great balance with glossy, mature tannins and elegant fruit character that echoes the nose. The finish is long and elegant.
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TASTING NOTE: View: cherry red cherry with ruby nuances. Nose: fine and complex. Shades of ripe fruit, cherry, currant and smoked touches with licorice bottom. Mouth: silky, expressive, powerful and with great balance due to the maturity of its tannins. NAME OF ORIGIN: Ribera del Duero VINEYARD: Selection of the oldest plots (80 years) within the Pedrosa de Duero vineyards, located 800 meters above sea level. The soils are clayey-calcareous and gravel. GRAPES: Tempranillo, AGING: 14 months in 300-liter fine-grained French oak barrels. It is bottled without filtering or clarifying. ELABORATION: Selected vintage in 15kg boxes. Cold pre-fermentation for 6 days. Alcoholic fermentation in a controlled manner, with indigenous yeast addiction selected from the best vineyards, for 20 days with daily traces. The malolactic fermentation is carried out very slowly, without bacteria addiction, tempering the cellar at 20ºC for 28 days. WINE PAIRING: Ham and sausages, Spanish cuisine, Red meat, Poultry. RECOMMENDED SERVICE TEMPERATURE: 16ºC ALCOHOLIC GRADUATION: 14.5%
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Caoimhe Clark

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