of Origin Ribera del Duero.
BODEGA-HOTEL PRADO REY
Ctra. Palencia (C-619) - Gumiel de Mercado -09443 - Burgos.
Tlf: 947 54 69 00 - Fax: 947 54 69 99
11th of November 1503, the second Count of Ribadeo sold
Ventosilla to Queen Isabella the Catholic.
Ventosilla remained in the hands of the Royal Crown of Castile
until 1521, when it was donated by King Charles I to the
II Marquis of Denia. His descendent, Francisco Gómez
Sandoval y Rojas, first Duke of Lerma and prime minister
of King Philip III, built the current palace to offer worthy
accommodation to the king on the many times he visited Ventosilla
in search of rest and the pursuit of hunting. These royal
visits led to the place being known as the "Real Sitio de
Ventosilla" (Royal Site of Ventosilla), a name given to
it because it belonged to the Catholic Queen,
to her daughter Doña Juana, to Charles I, who also
enjoyed his visits to this region, as did his son, Felipe
II, who also visited Ventosilla on his travels around the
area of Gumiel de Mercado and La Aguilera in 1548.
The magnificent Palace was built in Herrerian style and
preserves its exterior architecture and original proportions.
The central balcony is surrounded by 2 coats of arms of the nobility
families Lerma and Medinaceli. Nowadays it has been converted
into a Posada Real (Royal Inn) and offers 18 rooms open to the
guests of the Ribera del Duero.
grape reception area has been positioned at the top of the winery
so that the must from the destemmed and pressed grapes reaches
the vats by gravity. The alcoholic fermentation and maceration
processes are carried out in self-emptying 30,000-litre stainless
steel vats, six of which are of the submerged cap type due to
the fact that they have a special structure that keeps the marcs
in constant contact with the liquid, thus enabling the extraction
of the phenolic compounds. The fermentation temperature is controlled
automatically by means of a new system called "Enocontrol", which
allows programming of the cold curves for each vat by a computer
as well as recording said curves as graphs. After
the alcoholic fermentation, the marcs are separated from the wine.
The devatted wine is transferred to 56,000-litre stainless steel
vats and the marcs are pressed. In these vats, the malolactic
fermentation is carried out at 20-22ºC. Once this fermentation
has finished, the premises are cooled by natural means to produce
the precipitation of the sediment. The
winery also has blending vats: 4 of 95,000 litres and 2 of 150,000
litres, fitted with stirrers for carrying out the blending of
wines are tasted to classify them for elaboration as joven, crianza
or reserva wines. Once their most appropriate destination has
been decided, depending on their characteristics, they are blended
and transferred into these vats. Once the wine has been blended,
it is aged in casks.
All the wines in the winery spend shorter or longer periods
of time in casks, depending on the type of wine.
ageing cellar has 6,000 225-litre American oak casks. The cellar
can hold up to 15,000 casks due to the beehive-type scantling,
which enables safe storage of up to nine rows, respecting the
integrity of the casks due to the fact that they do not support
the weight of those above as in other scantling systems. A cask
washing line is currently being installed in the winery.
This will make it possible to control each of the casks by means
of microchips fitted to the cask to tell us its age, type, wines
it has contained, etc. so that we may apply the emptying, washing
and filling that is most appropriate to each cask.
a complement to this ageing in the cask, the wine is transferred
to French Nevers oak vats. The winery has 11, 21,000-litre
vats in which the wine takes on its personal character due to
the compounds lent by this type of wood. After
it has been aged in the wood, the wine is bottled. The bottles
rest horizontally on metal scantling to ensure the perfect evolution
of the wine during the time it ages in the bottle.The
length of time it spends in the bottle depends on the different
types of wine. Together with the cask and vat cellar, the bottle
cellar has ideal temperature and humidity conditions that are
constant the whole year round, achieved by the winery being half-underground.
Sitio de Ventosilla has 520 hectares of vineyard where the vines
grow using the espalier system and drip feed irrigation. The plantation,
which was started in 1989, is divided into areas separated
into terrains which are in turn split up into plots, each of which
has been planted with a different clone.
Thus, in terrains such as Hoyo Dornajo, La Mina, Prado del
Rey, El Pino, Los Robles, Valdelayegua or Salgüero work is
carried out with eleven different clones of one single variety.
This work has included the recuperation o,f Tinto Fino vines that
are over one hundred years old; this variety takes up 90% of the
vineyard. Other varieties grown on the estate are Cabernet Sauvignon,
which takes up 7% of the plantation, and Merlot, which
takes up 3%. The
estate has a surface area of 3,000 hectares. Within the boundaries
of the estate, the vineyard also shares 520 hectares with other
types of farming, including the growing of corn, sheep and cattle
breeding and the great hunting reserve of the surrounding hills.
There is also a small electric power station driven by the water
of the River Duero, which flows through the estate for some seven
kilometres. However, the plantation of the vineyard is what has
made the Real Sitio de Ventosilla winery an example of how to
make the most of the soil available in accord with the microclimate,
height above sea level, composition and vineyard variety to obtain
perfect adaptation to the terrain and get all the potential from
result of all this effort, are their internationally
recognized wines, that they divide in two different
kinds. The one's that have the denomination of origin
Ribera del Duero, and the ones that don't have it
are typical wines from Ribera del Duero, made of the
Tempranillo variety or "Tinta Fina". Six different wines
belong to this brand: Barrel fermented rosee, a young
"oak" red, (qualified for many as one of the best young
wines in the whole Ribera del Duero), their
PradoRey Crianza, a Reserva, and the Gran Reserva. Within
what today is called "author wines", they have, the
"PradoRey Elite", that is the maximum expression of
perfection in a wine of Ribera del Duero.
wines are made of just one variety, and show the winery's
research and innovative wish, because those varieties
are not original from Ribera del Duero. Three
monovarietal red wines belong to this brand. A
production, and a great elegance and complexity, is
what features these wines: Salgüero
Merlot, Salgüero Cabemet Sauvignon, and Salgüero
Tempranillo, respectively made of these varieties.
Pictures and text courtesy of Bodega Prado Rey.