A meticulous work is carried out by expert hands in the vineyard, who take care of each of the 54 plots of land with care and attention to detail.u terroiron the basis of organic organic cultivation.
Minimal intervention and an adequate anticipation of possible diseases that may affect the vines to avoid and contain them or the constant study of the microclimate help these expert hands to determine the ideal time for harvesting.
One of the most awaited and vital moments of the winery: the grape harvest.
After the expected harvesting of the grapes, carried out plot by plot, the clusters go through the selection table where expert hands perform a precious work choosing the clusters of the highest quality.the clusters of the highest quality..
Once the grapes have been selected, the next step is the winemaking process, which at Abadía Retuerta is carried out by gravity, transporting the grapes with ovis to fill the vats. Alcoholic fermentation has been carried out by a yeast selected from the terroir for more than 25 years. Both the pumping over and the movement of the wines are done without pumping over, using the ovis. Malolactic fermentation takes place spontaneously in tanks or in barrels in the case of the Pagos or the Cuvée Palomar wine. After tasting and blending, the wines are aged in the subway cellar. After aging for 12 and 24 months, the wines are bottled after clarification with egg white.
Adapting to the new climatic context through the introduction of new grape varieties that respond to the new times marked by temperature increases, irregular rainfall or extreme events. Expert hands carry out, in small volumes, the vinification of new grape varieties, testing different winemaking techniques in order to study the behavior of the terroir and everything that arises. A work that results in an exclusive and select collection of wines, which are bottled to study their evolution and are available to customers, to share with them the learning process.
Jealously guarded, where the history of Abadía Retuerta rests, unique and inimitable jewels that require perfect conditions of conservation to obtain an excellent evolution.
The subway cellars maintain a constant temperature of 15ºC and 65% humidity.
+34 983 687 600
SARDÓN DE DUERO, 47340 VALLADOLID (SPAIN)
º 2025 ABBEY RETUERTA LEDOMAINE
