BODEGA CONVENTO SAN FRANCISCO
Bodega Convento San Francisco was founded in 1998 on the last remains of the old Franciscan convent dating back to 1265, in the town of Peñafiel, Valladolid.
We have the utmost respect for the great wine area in which we are established, the Ribera del Duero Denomination, where its native variety, Tempranillo, reaches its great expressivity due to the wide diversity of climates, soils, and location of the vineyards.
SAN FRANCISCO CONVENT
In this environment we have restored the old rooms of the convent to make them suitable for the production of high-quality wines.
CLIMATE
The extreme climatology of the area forces us to interpret the vintage for each grape harvest. We believe that one year will never be the same as another, so we adapt our wine productions to the characteristics of the grapes we harvest each year, ensuring at all times that our wines express their origin.
VITICULTURE
We develop a sustainable viticulture, respecting the land and plants, so that the grapes reach their maximum potential.
VINEYARD AND MANUFACTURE
Our property includes 11 hectares certified for ecological agriculture in the municipality of Pesquera de Duero, divided into 3 plots with different soils and altitude. We also own another 2 hectares in Fuentenebro, planted in 1920 and 1940 at an altitude of 970 metres, with terraces, and sand and red clay soils with moorland and quartz stones.
We also control another 25 hectares, managed by trusted viticulturists, in which a great part is old vineyard conformed by small plots located on slopes and moors of sand, clay, and limestone soils.
Each plot is harvested by hand when the grapes are at their ripest, and the grapes are then transported in 15-kilo crates. All the grapes go through a double selection process: first, the bunches are assessed; after destemming, the grapes are selected individually before vatting. Each vineyard zone and plot experience the process of fermentation separately, in stainless steel tanks of different capacities, with some plots being fermented in 500-litre barrels.
Thus, we intend to learn from the vineyards each year in order to process them in a way that expresses their typicity.
TRADITIONAL MANUFACTURE
The maceration process is done traditionally, using daily the punching down and pumping over techniques. Specific lots go through the malolactic fermentation in tanks, whereas others do so in barrels. Subsequently, wines age in French or American oak barrels. Each year will mark the aging time of each wine. After that, the batches are homogenized for the final composition of the wines.
THE RESULT IS HONEST WINES, TRADITIONALLY MADE, WITH PERSONALITY AND RESPECT FOR THE RIBERA DEL DUERO, WHICH SHOW THEIR ORIGIN AND CLIMATE
Convento San Francisco
Special Selection
We only produce this wine on certain vintages. It is created from a group of small plots of very old vineyard, and it spends a long period of aging in French oak barrels. After that, it becomes a wine with its own personality, great structure and balanced aromas.
Aldeasoña
D.O. Ribera del Duero
We make this wine with small old vineyards in clay and sandy soils. We want to show the personality of unique “majuelos” where the wine only comes into contact with the wood. Grapes and whole clusters ferment with their own yeasts in open barrels of 500 L. with treading and punching down. The wine then ages in 225 L. Bordeaux barrels for about two years. Very limited production, with another vision, from vineyards that we consider treasures in the Duero.
Convento San Francisco
La Zapatera
This wine comes from a single vineyard located in the village of Fuentenebro, Burgos. It is made up of 2 hectares planted in 1920 and 1940 with Tempranillo, Albillo Mayor and other varieties. It is located at an altitude of 920 meters above sea level on terraces surrounded by wild aromatic plants. The soils are composed of red clays with quartz stones.
Convento San Francisco Special Selection
We only produce this wine on certain vintages. It is created from a group of small plots of very old vineyard, and it spends a long period of aging in French oak barrels. After that, it becomes a wine with its own personality, great structure and balanced aromas.
ALDEASOÑA
In 2004 we founded Bodegas Aldeasoña. The winery is located in the family house, which dates back to the 18th century and is built next to a wine press (a lagar) of the same period which is perfectly preserved.
The wines we produce in this winery originate from a large group of small old Tempranillo, vineyards, which together add up to 7 hectares. These vineyards are located on sand soils, where the plants give us yields not exceeding 2500 kilos per hectare, expressing the specific climate and soil.
The wines are traditionally manufactured, carefully selecting the grapes which undergo slow fermentations in small concrete tanks, with constant punching down and gentle pumping over.
The malolactic fermentation is carried out in new French oak barrels, with a continuous work on the lees, followed by a long aging process in French oak and then in bottle.
ALDEASOÑA
In 2004 we founded Bodegas Aldeasoña. The winery is located in the family house, which dates back to the 18th century and is built next to a wine press (a lagar) of the same period which is perfectly preserved.
The wines we produce in this winery originate from a large group of small old Tempranillo, vineyards, which together add up to 7 hectares. These vineyards are located on sand soils, where the plants give us yields not exceeding 2500 kilos per hectare, expressing the specific climate and soil.
The wines are traditionally manufactured, carefully selecting the grapes which undergo slow fermentations in small concrete tanks, with constant punching down and gentle pumping over.
The malolactic fermentation is carried out in new French oak barrels, with a continuous work on the lees, followed by a long aging process in French oak and then in bottle.
Aldeasoña: It is the reflection of the vineyards in great vintages. After its evolution, it manages to show its origin and climate.
This way, it presents a unique personality. It ages for 33 months in 225-litre French oak barrels.
Aldeasoña 2011
Aldeasoña 2010
El Lagar de Aldeasoña: It is the most fruity and fresh expression of the vineyard, it ages between 15 and 20 months in 225-litre French oak barrels.
El Lagar de Aldeasoña 2008
Aldeasoña: It is the reflection of the vineyards in great vintages. After its evolution, it manages to show its origin and climate.
This way, it presents a unique personality. It ages for 33 months in 225-litre French oak barrels.
El Lagar de Aldeasoña: It is the most fruity and fresh expression of the vineyard, it ages between 15 and 20 months in 225-litre French oak barrels.
The wines do not go through any process of clarification or filtration before they are bottled. These are balanced wines with great structure, with which we want to show a unique typicity.
THE WINE BLOG
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