Winemaking: Pre-fermentation maceration in cold at 8ºC, then traditional fermentation process using French wood tanks of 15,000 lt. capacity and 100% de-stemmed grape.Fermentation takes place at a controlled temperature of 27 to 29 °C during 20 days. After a run-offwine is left for decanting until barrels are filled.
Barrel aging: Wine ages 24 months in barrels and is racked every 3 months.
Recognition: Vintage 2018: 92 Pts Guia Peñin, Vintage 2017: 95 Pts Wine Enthusiast, 95 Pts Decanter, 91 Pts Wine Spectator; Vintage 2016: 96 Pts IWSC, Vintage 2015: 91 Pts Wine Spectator
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”.