The idea arose in 2000 from the passion that some friends had for wine. They became partners in order to make a dream come true: plant vineyards at the heart of the Ribera del Duero, create a state-of-the-art winery and produce high quality wines.
Bertrand Erhard, a French winemaker who perfectly understood the philosophy of the project, joined the group.
In 2002, 27 hectares of vineyards were planted in five different estates. The idea was to make a wine from the land from start to finish. The vineyards were planted while the Winery was being built.
In 2012, Bodegas Hacienda Monasterio became a shareholder of Montecastro, taking on the technical, wine-making and sales management.
In 2015, the first vintage created by the Hacienda Monasterio team, Montecastro Vintage 2012, was placed on the market.
Bodegas MONTECASTRO has 27 hectares located in the province of Valladolid (Castrillo de Duero) bordering closer to Burgos and one of the highest altitudes of Valladolid and even the Ribera del Duero. Its vineyards are found between 860 and 923 meters above sea level, located on the coordinates 41º 35´44. 53” N4º 02´01.92” O.
The Montecastro vineyard is divided into 3 varieties, TINTO FINO, CABERNET SAUVIGNON AND MERLOT, and into 2 well systems TRELLIS AND GOBLET.
The planting pattern is 2.5 X 1. This means a plant density of 4,000 vines per hectare. This high density allows us to obtain a low production per plant which in turn increases the quality of the grape. The whole surface area of the crops is not irrigated. It belongs to the municipal districts of Olmos and Castrillo de Duero. The plantation area is moorland area located 923 metres high. This makes it a very cool area. The land is “light” soil which is mainly rocky. There are also plots in river bed and pit areas with slightly “harder” soil. This means that not all the vineyard can be worked in the same way given that the strength and potential are very different.
The vineyard is not registered as an Organic Vineyard, but its cultivation practices are. The treatment of weeds is exclusively mechanical, with tractors or by hand with workers, and no weed-killers or chemical products are used.
Regarding plant health, we work hard on the natural balance of the plant so as to not have an excess of vigour that could result in a fungal overgrowth produced by excessive vegetation or a weakening of the plant which would make it more vulnerable to a pest infestation or primarily to wood fungi. Thus, green practices and, above all, the individual treatment of each plot and plant are very important, observing the plant's needs and acting accordingly.
It is a modern winery, committed to organic farming. It was designed and built in 2002 by the prestigious architect Roberto Valle, in harmony with the winery’s surroundings, as he did in the Peñafiel Castle for the wine museum. It combines various elements from the area: white stone from the moor, weathering steel, glass, concrete and wood.
We use cutting-edge technology and a know-how which has been passed on from generation to generation. The vintage is completed manually in boxes of 12 kg. The grape reaches the warehouse without having been crushed, using conveyor belts.
The grapes are left macerating in cold for 15 days in the thermoregulated concrete tanks, with spontaneous fermentation and final maceration.
They are later placed into new and semi-new Bordeaux barrels of 100% French, leaving the wine on its lees for six months. The wine remains in the barrels for 16 to 20 months, depending on the vintage, and then another 3 or 4 months in concrete tanks, where it blends before being bottled.
The vinification process at MONTECASTRO is simple, selective and natural. However, we try to experiment with modern production techniques that respect the grape while enhancing aromas, maintaining the quality and balance, and particularly protecting the tannins.
The production warehouse has 16 concrete tanks, with a minimum capacity of 5,000 litres and a maximum of 16,000 litres. It also has 5 small stainless steel tanks to carry out controlled microvinification. All of the tanks have a hot-cold temperature control. The main reason we chose concrete tanks was because they maintain the temperatures well and they do not have static charge: this leads to having very pure wines. Moreover, these tanks, once the vinification is completed, are a great ageing element, constantly combined with the barrels.
Viticulture Grape varieties: 100% Tinto Fino Yield production: 27hl/ha after selection
Winemaking process Stripping: 90% - 10% stem Vinification: Separate harvest according to the different varieties of grapes with selective extraction of soft tannin in concrete vats. Maceration: cool (20 days) Age of barrels: 60% New and 40% two years old Allier French oak. Barrel agening: 18 months French oak – 20 % New
Tasting - Notes: This 2012 Montecastro has a textured, rich, medium to full-bodied, the wine boast a dark ruby – purple color in addition to knock-out nous of black cherries, casis, tobacco leaf attack, full- bodied and well textured, with oodles of fruit and glycerin, this is a good stuff that can be drank early, but will age gracefully for the next for 10-13years.
Viticulture Grape varieties: 95% Tinto Fino, 5%Cabernet Sauvignon Yield production: 30hl/ha after selection
Winemaking process Stripping: 100% Vinification: Separate harvest according to the different varieties of grapes and fermentation in concrete tanks. Maceration: cool (3 months) Age of barrels: 60% New and 40% two years old Allier French oak. Barrel aging: 20 months, 80% French oak and 20% American oak. One year aging in concrete tanks. Alcohol %: 15º
Tasting - Notes: Deep and intense colour, shine, clean and aromatic with an elegant wood notes. Notes of coffee and roasted with memories of liquorice, and blackberries. The palate has a lot of stuff and this quickly becomes a very good quality of ripe tannin that supports touch toasted oak and will be absorbed over time. A wine with plenty of tannin, power balance and maturity while elegant in a long journey of life in bottle.
Viticulture Grape varieties: 90% Tinto Fino, 6% Merlot, 3% Cabernet Sauvignon and 1% Garnacha Yield production: 28hl/ha after selection
Winemaking process Stripping: 80% - 20% stem Vinification: Separate harvest according to the different varieties of grapes with selective extraction of soft tannin in concrete tanks. Maceration: cool (15 - 20 days) Age of barrels: 60% New and 40% two years old Allier French oak. Barrel agening: 18 months
Tasting - Notes: Intense ruby almost black this Montecastro 2010 is aromatically complex with mature floral notes something and feel slightly limestone. The palate has a very fresh and mineral tannin with a tight web of complex and intense sensations secondary barrel aging. The end is very long, fruity and expressive. The tannins will be refined along the time that will make this wine magnificent.
Viticulture Grape varieties: 91% Tinto Fino, 4%Merlot, 4% Cabernet Sauvignon and 1% Garnacha Yield production: 30hl/ha after selection
Winemaking process Stripping: 85% - 15% stem Vinification: Separate harvest according to the different varieties of grapes and fermentation in concrete tanks. Maceration: cool (15 - 20 days) Age of barrels: 60% New and 40% two years old Allier French oak. Barrel agening: 19 months French oak.
Tasting - Notes: Deep cherry colour Opens slowly to reveal wild berries, boysenberries and blackcurrants, along with notes of anise, cinnamon and spicy wood. Full-bodied with the kind of balance and acidity that promise a long cellaring potential. This wine is simultaneously muscular and elegant. % alcohol: 14,5, will age gracefully for the next for 10-15 years.
Born in Bordeaux (France). After completing her degree in Economics and International Trade at the University of Lille III (France), she moved to Spain and began her professional career in the wine industry. In 2009, she started working at Bodegas Hacienda Monasterio as Sales Manager for the Spanish market. In addition to her duties at Bodegas Hacienda Monasterio, in 2015, Chrystelle took on the commercial development of Bodegas Montecastro in the Spanish market.
He holds a Degree in Business Management and Administration from CUNEF University. While carrying out his studies, he completed an internship at Hacienda Monasterio in the United States and South America. Upon completing his studies, he went to Chile and began working as Sales Manager at Viña Koyle. At the beginning of 2015, he returned from Chile and began working as Sales Manager at Bodegas Montecastro.
Holding a degree in Oenology and Technical Agricultural Engineering, he has taken many courses on viticulture, sustainability and new technologies applied to fields and vineyards. In 2000, he joined the wine-growing department of the family-run business. In 2006, he became manager of Bodegas Luan, belonging to the Manchuela designation of origin. In 2007, he joined Hacienda Monasterio. He is a founding member of ATEVICAL (The Viticulture Technicians of Castile and Leon Association).
Born in Valbuena de Duero, in 1969, he began working with Peter Sisseck at Hacienda Monasterio in 1991. He continues working here as the deputy oenologist.
He has a Masters in Viticulture, Oenology and Winery Management and has taken a variety of courses on researching the world of wine and working in vineyards, particularly on soils (INRA Montpellier 2000). His whole career has been focused on the framework of Ribera de Duero, working together with Peter Sisseck, in viticulture, winery and tasting.
Born in Zamora in 1979. He is a technical agricultural engineer with a postgraduate degree in technical Oenology. He is currently studying oenology and viticulture at INEA university college. From 2000 to 2005, he worked as technical manager at the Quinta de la Quietud S.L. winery (Toro DO). In 2006, he began working at Bodegas Montecastro and continues to do so now.