In Bodegas Protos
There are wineries that tell their story and wineries that wrote it. Protos was born in Peñafiel in 1927, thanks to 11 visionaries who named their winery after what would eventually become the name of an entire region: ‘Ribera Duero’. When the DO’s Regulatory Council was established in 1982, Protos authorised the use of its brand name so that the new appellation could be called Ribera del Duero. As early as 1929, in the Barcelona International Exhibition, the first major wine competition held in Spain, its first two vintages won the Grand Gold Medal. It was the first toast from a winery that has never ceased to aim for the very top.
Generation after generation, Protos has kept its values intact, true to a motto that is almost a promise: ‘Be First’. But tradition has never been a place to stay put. Beneath the medieval castle of Peñafiel, more than 2 kilometres of underground tunnels They quietly tend to the ageing of their wines. Standing alongside them is the winery designed by Sir Richard Rogers to look to the future. Tradition and innovation are united by a shared understanding of wine.
Now, With 2027 on the horizon, Protos is approaching its first hundred years in the same spirit as those pioneers. Proud of its roots and of the people who have shaped its history, it looks ahead to its second century with a clear purpose: to continue building on the legacy of those 11 visionaries. Because a hundred years is not the end, but the a preview of what’s to come.
Wines
La Revelía 2022
2016 was an important year in Bodegas Emilio Moro because with the departure of La Revelía, together with El Zarzal, started a very exciting new project in El Bierzo. Our objective was clear: to enhance the Godello grape variety and to support a wine-growing area in expansion. With La Revelía we laid the foundations of this dream that has now materialised with our own winery in what is already our second home, El Bierzo.
The label of La Revelía pays homage to the essence of godello which is so present in the wine. It comes from the middle parts of the slopes and northwest orientations, which give La Revelía a perfect balance. With regard to the orientation, we look for areas where the ripeness is extended and the variety is able to develop a perfect balance. Fermented at controlled temperature in stainless steel tanks with subsequent ageing on lees in 500 litre French oak barrels and light toasting. Pale straw yellow colour. Clean and intense on the nose. It is a very representative wine of the variety when grown in cool areas. The aroma is characterised by a marked presence of white stone fruits of great personality, notes of white flowers and citric nuances complement the aromatic panel, presenting a complex wine of great elegance. Due to the work with the lees and the natural acidity of the variety, in the mouth it has a great balance between roundness and verticality, with a long and persistent aftertaste.
Malleolus de Valderramiro 2021
The history of Malleolus de Valderramiro began in 2000, but the vineyard from which it takes its name is much older, dating back to 1924. A historic vineyard in which the most special thing about this plot is that, four generations of a family with a winemaking tradition are dedicated to preserving the essence and personality of this ‘majuelo’ that represents our history. Malleolus de Valderramiro comes from a single plot, which gives its name to the wine, with predominantly clay soils. These clay soils give personality and structure to this iconic wine. Malleolus de Valderramiro undergoes skin maceration for approximately 26 days in temperature-controlled stainless steel tanks. Malolactic fermentation takes place partially in American and French oak barrels.
Deep garnet colour. On the nose, when the glass is still, the notes of black liquorice fruit stand out, seasoned with sweet spices such as cocoa and vanilla, while, when the glass is moved, it becomes a very expressive wine where the Tempranillo varietals appear with an interesting balance of maturity typical of the 2021 vintage. In the mouth it is sweet and very tasty, with a well-defined and balanced structure that gives the sensations on the palate a unique length and warmth.
Gastronomic tasting:
Taco of cheeks in red wine with portobello mushroom and caramelised onions
The Taco of cheeks in red wine with portobello mushroom and caramelised onion is a culinary experience that fuses the best of traditional cuisine with a modern twist. The cheek, slow-cooked in red wine, achieves a mellow texture and deep flavour that is perfectly complemented by the juiciness of the portobello mushroom. The caramelised onion adds a sweet and mild contrast, balancing the nuances of the dish. Served in a handmade taco, this creation is a tribute to the intense and comforting flavours of Ribera del Duero gastronomy, ideal to enjoy with a great wine.
Esta imagen es orientativa.
