Pago Calzadilla is located in the Río Mayor Valley, at an altitude of between 900 and 1,000 metres. The valley’s microclimate, with frequent fogs and winds, protects the vineyard from dangerous spring frosts and brings freshness to summer nights.
The Pago comprises 22 hectares of vineyards with limited production. Planting began in 1980 with 3 varieties: Tempranillo, Garnacha and Cabernet-Sauvignon. Later, in 1992, the Syrah variety was introduced, all cultivated on trellises, mainly on the slopes of Cerro La Pájara, at 1,000 m altitude.
The fruit is pampered at every stage of the process: manual harvesting is carried out in boxes of 15 kg. Before fermentation, bunches are cooled and selected. Grapes, musts and wines are moved by gravity without any pumping.
Our vineyard and our winery do not make sense without each other. The size of the different plots and the grape variety are fitted for the wine we want to get, and our winery has been built to harbour the fruit of our vineyard. Both have been growing hand in hand to maintain the philosophy of Pago wine that characterizes us, using only our local grape production and cultivating the varieties that our wines need.
Winery and vineyard are aesthetically blended. The quality of the grape and the practical needs of our traditional and organic farming prevail in the vineyard, but we have managed to assemble all this into a genuinely beautiful whole in which it is difficult to distinguish whether the winery was created to complete the vineyard or if it started growing around it.
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Poor soil, rich wine
This saying holds a great truth, namely the boom in wine production have showed two basic mistakes being made: the cultivation of the vine on fertile soils treated and prepared over generations for other crops, and the use of varieties not adapted to the soil, with very vigorous growths. The consumer must know that the best fruit for the must come from poor soils.
This peculiarity of our soil is complemented by the singularity of a mineral exclusive to the area, lapis specularis, crystallized plaster that confers singularity to the Pago.
The land on which Pago Calzadilla sits has not been exploited by modern agriculture, the chemicals that flood contemporary agriculture are not present in our land, our grapes or our wines.
This option is labour-intensive daily in Pago Calzadilla; fertilization with our own compost, pest and wildlife control are only part of the daily tasks that we must undertake without the “help” of chemistry. We don’t indulge in demagogy with the convenience of using these products, it’s just that they don’t fit into our way of understanding wine, and we want it out of our production. This decision concerns all the stages of the ageing of our wines, and is carried out by eliminating additives and other products during the fermentation of the grape in casks.
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Thanks in advance from all those who have worked hard to create Pago Calzadilla.