The vineyard and the Denomination of Origin Pago Calzadilla

Making a wine is the result of decisions made in the field, and once the grape has been harvested, you only need to guide it along the right path.

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A UNIQUE TERROIR

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.

A winery designed to merge with the vineyard

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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Mineral constituents of our soils

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.

Vista de viñedo en invierno - Pago Calzadilla

Organic farming on a virgin soil without contaminating

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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WE HANDLE EVERY PLOT INDIVIDUALLY

It has always been said that wine is borne in the vineyard, where the most important decisions are made. With this value in mind we do not understand the habit of setting a day to start the harvest of the whole estate. Surely it is cheaper and would take much less work, but what about the conditions of each type of grape, height of the plot, orientation, hours of sunshine, water, temperatures during each hour of the day… Each plot is unique!

This is Paula’s greatest responsibility throughout the year, controlling the needs of the soil, the amount of irrigation, the perfect time to harvest each plot to have the best grapes for the best wine.

1. Los Cosos

This was our first cultivated plot and they are the first vines that visitors see when they arrive at Pago; it is part of our 9 hectares of national Tempranillo variety.

With an altitude of 900 meters and ample sunshine throughout the year is one of the first plots to be harvested. Due to its early ripening, it is the main plot used to create our Gran Calzadilla in its Tempranillo grape variety.

Variety: Spanish Tempranillo
Planting date: 1989
First harvest: 1994
Type of soil: Poor soil enriched with our own compost
Ripening: Early

2. Bildorado

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3. Los Olivos

4. Los Almendros

5. Viña Carlitos

6. Rio Mayor

7. Las ponedoras

8. Chocilla del vinagre

9. Serrazuela

10. Los hornos

11. Los algibes

12. Cuatro pinos

13. Los torrentes

14. El fogón

15. Aldehuela

16. Pájara

17. Viña aromáticas

18. La zorrera

19. Riatillo

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Thanks in advance from all those who have worked hard to create Pago Calzadilla.