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I am pleased to announce that the founder of Ribera del Duero, Bodegas Protos, has released its first Clarete and Rosé wines from the DO Cigales. This is the first vintage of the Claret and Ayr de Protos wines from the new winery in Cigales, Castilla y León.

In 2020, the Protos Cigales cellar was built specifically for rosé and Bordeaux – Cigales’ most technical cellar design to date.

Some elements of Cicadas OD are home to older vines grown at higher elevations (up to 2600 feet). The older vines contribute to the concentration of the wine and the altitude gives the wines a fresh acidity.

Cigales produces a wide range of rosé grapes, including red Tempranillo, Garnacha and Syrah, and white Albillo, Verdejo and Sauvignon Blanc. This allows our oenologists to combine the best characteristics of local and French grape varieties to create unique and complex wines.

On stage – March 2021

Bodegas Protos has marketed 100,000 bottles of Clarete and 50,000 bottles of Aire de Protos, which are distributed in 40 countries in Europe, the United Kingdom, the United States, Canada and South America. Available in March 2021 from major U.S. retailers including Wine.com, Saratoga Wine Exchange and Binny’s Beverage Warehouse.

We wanted to find the essence of Cigales; to rethink the roots and tradition of winemaking. By reinterpreting the classic Clarete – known for its Tempranillo accent and red fruit character – we were able to blend it with French grape varieties to give it a new and broader range of aromas and flavors. – Carlos Villar, Managing Director of Bodegas Protos

Unlike rosé, claret is a very old style of wine, characteristic of the Cicades and the Ribera del Duero. Claret is traditionally made from Tempranillo with a short skin contact at low temperature – the result is a light, fresh and low tannin wine (see technical sheet).

Tasting notes from a winemaker: Red-violet colour with purple reflections. Very aromatic, dominated by fresh strawberry and raspberry aromas. Intense but balanced on the palate; fresh and fruity up front with a pungent finish. – Pedro Martin, Protos Sigales’ chief oenologist for wine.

Air de Protos – Lighter on the side of the cigarettes

We created Aire de Protos with a more modern and international vision – for wine lovers who prefer light roses, but who also add a personal touch of complexity in the aromas and on the palate. – Carlos Villar, Managing Director of Bodegas Protos

Cigales has long been the name of a rosé wine, but this new pale pink color is enticing the modern wine lover. L’Aire de Protos is made from old vines and local grape varieties, but in a modern cellar specially designed to produce a high quality rosé (see cellar profile below).

Tasting notes from a winemaker:

Light pink in the glass with purple curves. Soft body, with aromas of peach, white flowers, red fruit and tropical notes. On the palate, Aire de Protos is fresh and silky, with elegant acidity, a complex fruit profile and a certain disorder due to the aging axis. – Pedro Martin, chief oenologist of Protos Cigales.

We have invested in a region with a long tradition in rosé making, with great terroirs and soils – very similar to the Valladolid part of the Ribera del Duero. – Carlos Villar, Managing Director of Protos

  • The Cigales DO, in the heart of Castilla y Leon, is at higher altitude and benefits from a cooler and drier climate – ideal for producing structured rosé wines with fresh acidity.
  • The old vines of Cigales (average age over 40 years) produce concentrated and expressive wines with a distinct personality.
  • On-site color analysis laboratory and must have real-time quality
  • Gravity system for the reception of grapes, protection of fruit aromas and must quality
  • Nitrogen generator for the displacement of oxygen by an inert gas for protection against oxidation
  • Roller separator table for removing plant residues so that only the fruit enters the press.
  • Tubular heat exchanger for cooling grapes and must to 8 ºC (preservation of aromas and control of extraction colour)
  • The must is vinified separately according to quality, colour, variety and plot, so that the oenologists can blend the must accurately.

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