A terroir based wine with the characteristics of Ribera del Duero, in terms of structure and consistency. Easy to drink, yet complex. Clean and bright ruby tones. Modern in style, with intense fruity aromas accompanied by vanilla, cocoa, cinnamon and coffee overtones. Good body, with intense fruit and subtle hints of French oak. Balanced, structured and a long finish.
Red garnet with ruby shades. Intense jammy red fruits, sweet vanilla and coconut notes.
The Prieto Picudo grape aromatics are complemented with the three month American Oak aging. A fresh oaked red, dry and balanced, with an amazing fruit presence for an oaked wine.
Goes well with cheese, cured meats, and grilled meats.
The Prieto Picudo grape has a very defined own personality. Valdelena red is a display of this Northern Spain variety of intense garnet color with purple shades.
With its intense aroma of ripe red fruits and natural acidity, the wine offers everything from the moment you uncork the bottle.
Pairs best with sausages, antipasto, cold cuts, and grilled pork.
Valdelena Rose is a point of reference of the traditional winemaking of Tierra de Leon in Northern Spain. A touch of carbonic maceration during the winemaking brings a light spark to the wine, enhancing Prieto Picudo’s freshness.
A rosé wine with more color, more body, and more aromatic intensity than most rosés. Beautiful red raspberry color, with notes of red fruit, pears and flowers. Crisp in the mouth with an added freshness from the carbonic presence and an intense fruity aftertaste.
The perfect drink with appetizers, spicy dishes, soups, rice, and poultry. Great match with cranberry sauce. Try it with chicken wings, pizza and oriental dishes.
A fresh Verdejo displaying the characteristics of the Northern climate accumulating more aromatic substances and more acidity than most Verdejo varietals.
Bright yellow-green color. Intense aromas of herbs and fruits. Crisp and steely with the slight bitter note characteristic of Verdejo.
Great match with seafood, sushi, and simple grilled fish. Try it with seafood paella.
Pedro Gonzalez Mittelbrunn
Agricultural Engineer, Master in Viticulture and Enology. Winemaker for Bodegas Melgarajo.
What differences can be appreciated between a Verdejo from Rueda or Valdepeñas and those from Melgarajo?
The main difference is that Melgar’s Verdejo is fresher and more aromatic due to a temperature variation more pronounced than in those other areas. This accumulates more aromatic substances and more acidity.
The “Madreo” technique, is it a form of malolactic fermentation?
No, Madreo partially involves carbonic maceration. Malolactic Maceration is a transformation of malic acid into lactic acid by lactic bacteria, whereas Madreo is a splitting of the sugars within the grape through the enzymes of the own grape in the total absence of oxygen (because it occurs inside the liquid). When the juice is fermenting whole bunches are introduced where there is no oxygen.
What do you intend using the “Madreo” technique?
The aim is to achieve four things: to get a rosé wine with more color, more body, more aromatic intensity and more carbon dioxide content. It is a product differentiation, a lightly sparkling rose. The light carbon dioxide presence gives freshness to the wine.
What are the strengths of Prieto Picudo against Tempranillo and Mencia grown in Ribera del Duero and Bierzo?
The first strength is that it produces wines entirely different from the rest, with its particular general characteristics and its own personality.
The second is its intense aroma, which is notably more pronounced than in most of the varieties grown in Castilla y León.
The third, its acidity, which is always very sustained and the musts never need external additions of tartaric acid for processing.
Fourth, it is a very noble variety, offering everything from the moment you uncork the bottle, not a reductive variety.
Fifth, it has more intense color than other varieties grown in Castilla y León.
How many years could Melgarajo wines be preserved?
The rosé and white about two years in bottle. The young red about 4 years. The red with 3 months in oak barrel about 6-7 years. The Tinto Crianza with 6 to 9 months in barrel about 10 years, and the Winemaker’s Reserve (Tinto de Autor) about 20 years approximately.
What are the best pairings for each of the Valdeleña wines?
The white with seafood, white fish, and simple grilled fish.
The rosé, with appetizers, soups, rice, fish stews.
The young red wine and the one with three months in oak barrel, with sausages, antipasto, cold cuts, and plain grilled white meats.
The Tinto Crianza with 6 to 9 months in barrel and the Winemaker’s Reserve (Tinto de Autor) with red meat, strong flavored meats, game, strong cheeses, terrines, foie gras.
What are the attributes and quality of the wines produced by Bodegas Melgarajo within a global picture with lots of brands and qualities?
They have a very good price to quality ratio, with added value due to the great differentiating point, the use of the regional varieties Verdejo and Prieto Picudo.
Pedro González Mittelbrunn