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Picaro del Aguila Tinto 2017 View full size

Picaro del Aguila Tinto 2017

DOMINIO DEL AGUILA ~ 95% Tempranillo, 5% Others ~ 13.5% Alc. ~ 0.75 Ltr. ~


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Dominio del Aguila
Jorge Monzón Pascual
DO Ribera del Duero

6 bottles in stock

30 other products in the same category:


"2017 was an unusually short crop as a result of terrible frost in April 2017, when thermometers reached -10 degrees Celsius in some places. The 2017 Pícaro del Águila Tinto, their entry-level and most approachable red, was seriously affected, of course. They lost some 60% of the volume, but the wine is incredible for the condition of the year. It feels a little more mysterious, not as expressive or open, a bit reductive perhaps, but the aromas are clean and don't show any excess ripeness. They did an amazing job eliminating all the raisins that didn't make it into the fermentation vat, and the extra workload has clearly paid off. The wine has some grip and fine, chalky tannins. 17,025 bottles and 487 magnums produced. It was bottled unfiltered and unfined and with just a little sulfur added in October 2018 after 12 months in oak barrels."

93 Points | Luis Gutiérrez | Robert Parker, Wine Advocate | Issue #246 | 30 December 2019


Dominio del Águila is now a sizable project with some 70,000 bottles produced from the 2018 vintage, as they make and bottle more wine and sell less grapes from one of the most impressive collections of old vines in Ribera del Duero. Even if the reds are the better-known wines from the appellation, here the "clarete", a pink wine produced with a mixture of red and white grapes, and the extraordinary white, a new category just allowed by the appellation of origin, have a special interest, as they are role models of their kind. They recovered the "clarete" category and were one of the first to bet seriously on the production of whites and push for the inclusion of the category in the allowed wines from the appellation.

About their work, their vineyards are certified organic; they do not own a destemmer and everything is fermented with indigenous yeasts and in a very traditional way: foot treading the bunches to free the juice, fermenting all the grapes from the field blend of varieties (always dominated by Tempranillo or Albillo) together in slow fermentations in very cold cellars and the wines also require a long and slow aging in oak barrels. These are true "vins de garde".

Luis Gutiérrez | Wine Advocate | December 2019

  • Drink: 2020 - 2025
  • Production: 17.025 bottles and 487 magnums
  • Treatment: 13 months in oak barrels
  • Remarks: This is fragrant, expressive, open, aromatic and really attractive...