Welcome to the world of Finca Torremilanos
Thank you for your purchase and welcome to the world of Finca Torremilanos.
The winemaking tradition of Torremilanos dates back to 1903 and is the second oldest winery in Ribera del Duero, our family acquired the estate in 1975. We are proud of our tradition, hospitality, and enology and offer you this glimpse into our unique winery in Aranda de Duero. Our land boosts some of the oldest vines in Spain, like our Viura planted in the 1830’s!
Pablo Peñalba decided to increase the number of his own vineyards until we reached 200 hectares that our family owns today. All are located in the mountains bordering the winery and are cared for following a philosophy of respect for the environment, so much so we are the first Demeter Certified winery in Ribera del Duero.
What we love so much about the wine industry is the connection and deep rooting each wine grower has with her/his region all over the world. We live off this land and therefore have a very strong connection with it. We consider ourselves “Artisan of the Earth”.
Although we cannot be together while you enjoy this box of wine, we thank you for inviting us to your dinner table with a small slice of what makes up Finca Torremilanos.
With love,
The Peñalba López Family
What’s in the box?
Scroll down to find all the information for your special four pack box–if another wine catches your eye, add it to your next box!
Congratulations! You have four beautiful certified biodynamic wines in your possession. We’ve included some notes on each one below. You can also click on the bottle images to go directly to Volio’s website and learn more.
Finca Torremilanos
Montecastillo Rosado
Smells Like: Strawberries, cherries, white flowers
Tastes Like: Vivid orange, watermelon, touch of sea salt
Pairs With: Bold Flavors! Anchovy, olives, garlic, and saffron
Interesting Fact: 100% Tempranillo from the base of the Castrillo hill on the Torremilanos estate. The vineyard is 2,700 feet above sea level, the lowest elevation on the estate!
Finca Torremilanos
Montecastillo Tinto
Smells Like: Fresh Flowers, earth, dark fruits
Tastes Like: Black currants, dried plums, herbal notes, fresh minerality, and smooth tannins
Pairs With: Tacos, chili, corn-based dishes
Interesting Fact: From 100% Tempranillo, mixture of young vines and vines dating back 100 years
Finca Torremilanos
Peñalba López Cava Brut Nature
Smells Like: Exotic citrus, stone fruit, chamomile
Tastes Like: Flowery, ample, biscuity, dry, fine bubbles
Pairs With: BBQ and fish tacos
Interesting Fact: This Reserva Cava (18 months on the lees!) was produced in Finca Torremilanos’ first vintage in 1979. Because of this, they were before the DO and were grandfathered in to use the name “Cava” outside of the Cava DO of Penedès.
Finca Torremilanos
Peñalba López Blanco
Smells Like: Citrus, almond, stone fruits, melon
Tastes Like: Long finish, spice, toast, citrus, melon
Pairs With: Roast chicken and sheep milk cheese
Interesting Fact: This small-production, textural white blend is a blend of Tempranillo Blanco, Sauvignon Blanc, and Viura. Aged on the lees for 11 months in new and used French barriques.
Finca Torremilanos
Peñalba López Pinot Noir
Smells Like: Ripe red fruit, floral notes, touch of spice
Tastes Like: Soft, fine tannins, dark red fruits, spice
Pairs With: Grilled meat, stews, and legumes
Interesting Fact: This 100% Pinot Noir spends 15 months in French oak barrels. Although not a country most people think of for Pinot Noir, where Finca Torremilanos lies in Ribera del Duero, at elevations starting at 800 meters above sea level and two km from the River del Duero, is well suited to Pinot Noir.
Finca Torremilanos
Ojo Gallo
Smells Like: Bright red fruits, tart cherries, leather
Tastes Like: Tart strawberries, tart cherries, leather, herbal
Pairs With: Picnic wine! Give it a slight chill. Pairs perfectly with charcuterie.
Interesting Fact: A traditional clarete style of the 1950s-1960s, brought back after the April frost of 2017, after bud break wiped out 85% of production for Finca Torremilanos. ‘Ojo Gallo’ is Castellano for rooster eye. This field blend includes: Garnacha, Tempranillo, Monastrell, Viura, Albillo, and Malvasia co-fermented in cement and spends eight months in used barrels.
Finca Torremilanos
Cyclo
Smells Like: Floral, blueberry, blackberry
Tastes Like: Plush ripe black/blue fruits, tea leaf, white floral notes
Pairs With: Spicy or herb-heavy dishes
Interesting Fact:The label is grape-based artwork by Alfonso Aguirre. A field blend of Tempranillo, Garnacha, and Tempranillo Blanco from a single plot of a 100+ year-old vines, dating to the founding of the estate.
Finca Torremilanos
Los Cantos
Smells Like: Blackberry, red plum, floral, mineral
Tastes Like: Dry tannins, bold, earthy, mineral, floral, red and black fruits
Pairs With: Savory sausages, Paella, cheese-based pasta
Interesting Fact: A soil selection wine from vines that grown on “cantos,” or rounded river stones. This shape is shown on the label of the Los Cantos. 95% Tempranillo, 5% Merlot.
Finca Torremilanos
Crianza
Smells Like: Plum, dried figs, leather, vanilla
Tastes Like: Full-bodied, smooth, dried figs, dark purple fruits, cedar
Pairs With: BBQ, tomato-based sauces, Jamón
Interesting Fact: This blend of 95% Tempranillo and 5% Cabernet Sauvignon is aged in French oak for 20 months. The average age of the vines is 50 years-old. Tempranillo, often called Spain’s noble red varietal, is a very old variety with historical references dating back to 1807. It is believed that the variety was brought to the Iberian Peninsula of Spain and Portugal by the Phoenicians over 3,000 years ago.
A taste of Ribero del Duero
Let’s bring this all full circle. Time to celebrate why you’re really here: you love wine! And so do we. One of the things we find particularly magical about wine is its ability to gracefully and humbly act as the anchor for people coming together. Wine has always been an integral part of community gatherings and everyday moments of connection. So cook something simple–we highly recommend the below recipe from the Peñalba López family–gather your favorite people, pop a cork, and let the evening commence!
Lechazo Asado (Roast Suckling Lamb)
½ suckling Lamb approximately 9-11 pounds
4 to 5 garlic cloves (whole peeled)
6 ounces Spanish Olive Oil
Salt (to taste)
8-10 small potatoes (cut in half)
- Preheat oven to 400 F.
- Rinse the lamb and pat dry.
- Trim off excess fat and discard.
- Place lamb in a roasting pan or another ovenproof dish, cutting into large pieces if necessary (Traditionally in Spain we use large open clay dishes). Place the potatoes around the lamb.
- Rub the lamb & potatoes with salt and baste with olive oil.
- Place in the oven to roast, occasionally baste and turn until lamb is golden brown on the outside and meat is tender.
- The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat is. A good rule of thumb for a bone-in leg of lamb is at 400 F is to allow about 30 minutes roasting time per pound of lamb.
- Safety is important, so please be sure to use oven mitts and clear a spot on the counter to place the lamb to cool 5 minutes before serving.
- After the dish has cooled for 5 minutes, cut into smaller pieces and serve in the roasting pan, the lamb will stay warm while the meal is enjoyed.
Buen Provecho!
For information on all of Volio’s wines and producers, head to our main website.
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