Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business. 根據香港法律,不得在業務過程中,向未成年人售賣或供應令人醺醉的酒類
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Abadía Retuerta is proud of its deeply-rooted winemaking culture. The local lands are bathed by the river Duero, which creates unique growing conditions in the vineyards. The estate has a bold vision for the future, ever respecting the pact between nature, cultivation and time.
This process was finalised in the early 1980s, when the last of the grapevines were uprooted. In 1988, the company Sandoz bought a Spanish seed business, which in turn owned the Abadía Retuerta estate. Noting the enormous and unique potential of this land, the company decided to “revive” the historic vineyard and bring back its winemaking tradition. In 1994, vigneron Pascal Delbeck (Château Ausone, Belair) joined the project and designed the current winery, which was built in 1996. That same year, Ángel Anocíbar, the current oenologist and director of the vineyard and winery, joined the team.
Abadía Retuerta’s unique location, at the narrowest part of the Duero Valley, truly enhances the quality of the wines. The valley’s slopes are closer together here than in other regions, which means the temperatures drop significantly at certain points on the estate, which has some of the lowest temperatures in the whole province of Valladolid. This quirk, i.e. the shape of the valley as it passes by Abadía Retuerta, means that the estate has been able to adapt better than most to climate change. The winery and vineyard team have been studying this phenomenon, resulting in a collection of wines made with grape varieties that are not commonly grown in the region, but which react well to the challenging new climate conditions. In the Duero Valley, there are drastic changes of temperatures from day to night, from winter to summer. There is a lot of sunshine, and little rain: these are the ideal conditions for growing grapevines.
The vineyards at Abadía Retuerta are looked after by a team of experts, with great care and attention to detail. All of the 54 different plots, and the surrounding terroir, are managed with an ecological approach. The expert team try to intervene as little as possible in the vineyards, while also being ready to prevent or contain any possible diseases in the vines. They also constantly study the microclimate, which helps them calculate the optimal moment to harvest the grapes.
At Abadía Retuerta, this is done using gravity, as the grapes are transported with cranes to fill the vats. For over 25 years, the alcoholic fermentation process has been done with a select yeast from the local terroir. Both the pump-over and the moving of the wines are done without mechanical pumping, using the cranes instead. The malolactic fermentation happens spontaneously in the tanks (or in barrels, as is the case of the Pago wines and the Cuvée Palomar). Following tasting and assemblage, the wines are aged in the underground cellar. After 12-24 months, the wines are bottled, after their fining with egg whites.