Bodega Pirineos
Named after the imposing Pyrenees mountain range that gives the wine their character, Bodega Pirineos is located within DO Somontano- which literally translates to “foot of the mountain”.
First established in 1964 as the local Cooperative of Somontano, this winery played a leading role in the creation of the DO in 1984. Recognising the quality of the terroir and growers, Barbadillo purchased a majority stake in the organisation in 1993 resulting in the producer know today as Bodega Pirineos. The former Coop still owns a quarter of the company, alongside the more than capable Barbadillo family who brought six-generations of winemaking experience to this unique winemaking region’s privileged terroir.
Across 15 towns, the 150 family-owned vineyards of the original Coop are still the source quality fruit for Bodega Pirineos’ wine production.
The well-kept vines in the sandy-soiled foothills of the Pyrenees are dry-farmed and allow for the best expression possible from this privileged terroir. In the cellar, winemaker Jesus Astrain develops the excellent harvest into excellent quality wine year after year.
Here, the indigenous grape Moristel reigns supreme, however other Spanish varieties such as Macabeo also produce fantastic wines.
Los Vinos…The Wines.
Wines expressing a sense of place, produced with innovation and respect for the environment.
2023 Orange - DO Somontano
The simply named wine ‘Orange’ is the perfect example of Bodegas Pirineos seeking innovation while understanding their terroir affords them.
For some time, Jesus had considered the possibility of making an orange wine, originally considering broader Spanish and foreign varieties that are rich in terpene- a chemical compound that lends itself well to skin contact white wines.
In the end, the decision was made to base the production on the Macabeo variety. Not only is it an indigenous grape of Somontano, but there is a tradition here of producing dry, late-harvest Macabeo wines with advanced ripeness. This historical style of wine from the region became the reference point for Orange.
The growers allow the grapes to become fully ripe before picking, until they have a beautiful golden hue.
The winemaking process is akin to that of a young red wine. After a week of skin contact the free-run juice is blended with a fraction of the pressings. Minimal pump-overs are undertaken so as to preserve the wine’s finesse.
The result is an aromatic and smooth wine on the palate, with a more tactile and very fresh finish that enhances its drinkability. Importantly, the tannin is present but well-integrated and delicate, and the medley of flavours - candied orange, grapefruit, ginger and the like - sing rather than shout, making for a balanced Orange wine that seeks to complement rather than dominate the occassion. The wine is concentrated, complex and balanced with a well developed personality.
2023 Principio Moristel - DO Somontano
The name Principio Moristel refers to the return to the origins of winemaking in Somontano with the unique indigenous red grape, Moristel. Within the Sierra de la Candelera, Moristel vines are located in the iconic El Mon vineyard. The poor soils of El Mon have been worked for generations by individual landholders on their small sandstone terraced-plots, which are surrounded by Mediterranean scrub, almond & olive trees.
Bodega Pirineos have half of the 50 hectares of Moristel that remain in existence today. This total has reduced from 256 hectares in 2000, as other vignerons replace old, unproductive Moristel with mainstream national Spanish & French varieties. Bodega Pirineos continue to re-plant Moristel, preserving both the local heritage and future proofing the production of excellent wines of this grape.
Moristel has adapted perfectly to the conditions of El Mon, having become known for its suitability as a bush vine, resistance to drought and disease, late season budding, compact bunches and a balanced natural acidity. The combination of the 400-600m altitude vineyards and the cool climate allow for slow ripening and a late pick in September or October, while the vineyards’ excellent ventilation coupled with natural local biodiversity allow for dry farming and organic viticulture.
After a manual harvest, simple winemaking follows: No oak is required, nor fining or filtering- just a touch of sulphur at bottling. The ferment is wild. This is truly a wine where the work is done in the vineyard, with only 5,000 bottles produced annually.
And the character of the wine? Balance is the key: Mild alcohol levels, good acidity, present but low tannins, and an alluring dark cherry color. On the palate, forest-foraged red berries burst forth alongside delightfully bright cherry and cranberry. Hints of earth and scrub. A lovely purple floral scent on the nose.