Hermanos del Villar

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Country of Origin: Spain
Location: Rueda
People: Pablo del Villar, President | Alberto Martínez, Winemaker
Viticulture: Practicing Organic

Items

Hermanos del Villar 2015 'Oro de Castilla' Verdejo, Rueda DO Login
Hermanos del Villar 2016 'Oro de Castilla' Verdejo, Rueda DO New! Login In Stock

Bodega Hermanos del Villar’s wine story starts in 1955 when Pablo del Villar Escudero arrived to Rueda and bought Mrs. Sara Pimentel estate. The family tended to the estate grounds and planted vineyards but never made wine for public consumption until 1995. The innovative and brilliant Pablo del Villar Igea joined the family business in 1997. He is now the head of the company. Thanks to his multidisciplinary training he is able to take part in every aspect of the business: the vineyard, the production, the sales, both in and outside Spain, and so enabling new business ideas.

Bodega Hermanos del Villar owns 150 ha of vineyards around the town of Rueda. The vines are among the oldest in the region, with deep root systems that penetrate the limestone and mineral subsoils. The yearly production is around 650,000 bottles, with 60% exported.

At 719 meters (2,359 ft.) elevation, the bodega’s vineyards have a unique soil profile distinct from other vineyards in the region. A deep layer of river stones and sand provides good drainage and a healthy, dry environment for the grapes to ripen. The subsoil is composed of limestone and clay, which retains moisture for the vines, especially during the dry, active growing season. The soils are excellent at retaining heat, which keeps the vines warm and continues the ripening process through the cool nights. The soil is poor in organic matter and encourages low vigor and low yields, both of which result in grapes with superior aroma and flavor intensity.

The bodega practices night harvesting to maximize the aromatic expression of the wines. The de-stemming process takes place in the vineyard. At the winery, the grape juice is kept at a cold temperature to avoid oxidation and a slow fermentation is employed utilizing the natural yeasts in the grapes. Battonage enhances the texture and mouthfeel of the wine.

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