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Ribera del Duero

Pago de los Capellanes Reserva 2010


£27.45 (Approximate price)

Technical sheet

Type Of Wine: red wine
Vintage: 2010 Other vintages
Appellation:Ribera del Duero (Castilla y León, Spain)
Winery: Pago de los Capellanes
Volume: 75cl
Grapes: Tempranillo, Tinta Fina
Allergens: Contains Sulfites
Alcohol Vol.: 13%
Pago de los Capellanes is the maker of this Pago de los Capellanes Reserva 2010 , a red wine from the region of Ribera del Duero with a blend based on tinta fina and tempranillo of 2010 and shows an alcoholic content of 13%. The Pago de los Capellanes Reserva 2010 is the ideal red to combine with pork and lamb. According to Drinks&Co users, this red wine earns 4 out of 5 points.

Elaboration of Pago de los Capellanes Reserva 2010

Pago de los Capellanes Reserva 2010 (Tempranillo and Tinta Fina)


In the heart of the Ribera del Duero paying chaplains, located a kilometer of Pedrosa de Duero, Burgos town in which harvested some of the best grapes of the entire bank is located. originally, the estate only if there were a thousand vines, in the traditional goblet. the marriage rodero villa, surrounded by an exceptional team, and betting on a very personal approach to wine, has made today paying chaplains exceeding one hundred acres of vineyards, a trellis surrounding the winery , combining varieties like Tempranillo or Tinto Fino, Cabernet, and Merlot, and making it possible to fulfill a dream that dates back to 1980. reduced production allows strict control of the final product quality, as well as staff track all bottlings. in the vineyards of the winery only allow 5,000 kg of grapes per hectare, below the 7,000 we allowed by the regulatory council of the Ribera del Duero, a clear example of the commitment to quality of our raw material. from their own, or fine red tempranillo and 10% cabernet sauvignon vineyards, we make our reservation. after a thorough monitoring the harvest date is decided based on the maturity of the grapes, carrying independently varieties deposits 20.000 liters for fermentation separately. fermentation and maceration: A cold-fermentation starts for 6 days below 14 º C for 30 days and is run off by bleeding without addiction presses. malolactic fermentation slow and relaxed without the addition of bacteria at 20 ° for 28 days. aged for 18 months in new French oak barrels. the blend is made and bottled without having cold nor clarify or filter.

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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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The sommelier's review

Reviews of Pago de los Capellanes Reserva 2010


1 customer reviews
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Reviews of other vintages of Pago de los Capellanes Reserva 201002014102016


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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