Winemaking: Fermentation is traditionally carried out both in stainless steeland wood tanks with 100% de-stemmed grape. Temperature controlled fermentation at 27-29 °C during 20 days.Subsequently, wine is run-off and left to settling beforebarrels are filled
Barrel aging: 14 months of barrel ageing. Wine is racked every 3 months
Recognitions: Bronze Medal Decanter
Well before the officially demarcated wine regions of Spain, the so-called “Denominaciones de Origen” or “DOs”, came into being, we set up our first winery at Toro in 1920. True to our ideal of renewal and progress, in 1960 we established our second winery in Cigales. Upon the consolidation of the demarcated regions, in 1988 the Frutos Villar family purchased Bodegas Santa Eulalia, a winery belonging to the Ribera del Duero region. At Bodegas Frutos Villar, whilst continuing to make great wines at those of our own vineyards not belonging to any“Denominación de Origen”, and in an endeavor to encompass all the demarcated regions of Castilla, in 1990 we began to market wines from the Rueda “DO”.