100% Tinta del País (Tempranillo). Aged in new and old French oak barrels for 18 months until it reaches its characteristic deep and intense purple colour. The nose is dominated by black fruits, floral aromas, reminding the scrubland areas of the vineyard, and roasted nuances from the oak barrels. In the palate, the red wine is rich and complex, well balanced with a fresh acidity.
Bodegas Réquiem Hispania is a project that was born almost 2 decades ago with the idea of getting big from a small time “garage wine”.
Pablo Miranda and Adolfo González decided that it was time to do something different with the Tempranillo variety and, at the same time, break molds in the Ribera del Duero. Thus, bored by the abuse of the predominant oak flavors, standardization and automatisms, but above all driven by their desire to process grapes in an artisanal and traditional way, they founded Bodegas Réquiem Hispania.
A childhood rocked by scores and melodies detached from the keys of a grand piano inspired the creation of our winery. A great room, a grand piano, rhythm, notes, harmony, time ... They are childhood memories that made us imagine our cellar as a great music room, where the balance between the natural rhythm of the elaborations, the harmony of the winemaking processes and the time for magic to emerge and a great wine is born. Under this direction we composed Bodegas Réquiem Hispania.
No one better than its owner cares for the vineyard. So, our grapes come from vineyards ages between 80 and 120 years old. We seek the naked expression of terroir and for this we work without haste to naturally control elaborations and avoid artificial rectifications.
In the winery we focus on taking advantage of the intrinsic quality of the grapes with the minimum technological and chemical intervention. Thus, the grapes harvested manually, in small boxes of 12 kg and transported by refrigerator truck, enter the tanks without added sulfur: our wines are 100% fermented grapes juice.
We intend to show the authenticity of the variety adapted to a soil working with spontaneous fermentations and without added yeasts. Thus the fermentations, both alcoholic and malolactic, are spontaneous and controlled by temperature.
After a maceration of about 20 days, the wine remains in tanks with its lees and weekly batonage until it enters the barrels at the beginning of the new year.
Located in Peñafiel and honoring the concept ”garage winemaker”, the production is limited to 150 barrels per vintage, approximately 45 000 bottles.