At A Glance
- Field
- Detail
- Appellation
- Ribera del Duero
- Village
- Quintanilla de Onésimo, Valladolid
- Main grapes
- Tinto Fino, Cabernet Sauvignon and Merlot
- Signature wine
- Finca Villacreces 2020
- Farming
- Sustainable, certified organic viticulture
The Producer
Pedro de Villacreces, a Franciscan friar, was the first resident named in the estate's earliest bibliographical record, dated 1350. The Cuadrado family of Valladolid acquired the estate at the beginning of the twentieth century and began bottling and branding its wine in the mid 1990s. Peter Sisseck served as a consultant to Finca Villacreces.
After winery remodelling and painstaking vineyard restoration, Villacreces was reinaugurated in 2007 and opened its doors to the public and wine tourism. The winery was built at the heart of the estate to preserve its natural surroundings while allowing meticulous control of the winemaking process.
Place
Finca Villacreces lies in Quintanilla de Onésimo, Valladolid, beside Vega Sicilia on Ribera del Duero's Golden Mile. The vineyards stand at 700 metres above sea level in a climate of large temperature fluctuations, long winters and dry summers with low rainfall.
The vineyard is divided into 15 plots planted with Tinto Fino, Cabernet Sauvignon and Merlot. The ground runs from extremely sandy sectors near the pines to very stony terrain dominated by alluvial Duero pebbles.
Wines
The range includes Pruno 2022 and Finca Villacreces 2020, both red Ribera del Duero wines. Pruno 2022 is fruit driven and approachable, with dark cherry, violet and subtle spice aromas, ripe juicy fruit on a medium to full bodied palate, and a juicy, velvety texture. Ripe plums and Morello cherries mark the finish.
Finca Villacreces 2020 slowly reveals cherry and blueberry fruit beside mocha and sweet baking spices. The two wines give the range different profiles, with Pruno centred on direct fruit and approachability, while Finca Villacreces develops its fruit and spice gradually.
Final Word
At Finca Villacreces, yields are around 4,000 kilograms per hectare and production is limited to less than 2 kilograms per vine.