Los Curas is located in a privileged area, on a very gentle hill near Rueda, at an altitude of about 750 metres, at the centre of gravity of the historic whites of Castilla on an incredibly curious and heterogeneous soil settled on a diluvial and alluvial terrace. A substrate very poor in organic matter, rich in calcium and magnesium; a real carpet of pebbles that makes great drainage possible. At the bottom there are also sediments of whitish sand due to the almost total absence of clay and iron oxides.
The 2020 harvest was rated as EXCELLENT, the third in history to obtain this rating that endorses its great quality. Its predecessors were the 2011 and 2017 vintages. It was the rainiest cycle in recent years, which caused some powdery mildew attacks. But far from being a problem, these circumstances gave rise to wines with a character and complexity greater than in previous vintages.
The process begins with the harvest. At night, to take advantage of the coolness of the darkness and ensure that the grapes arrive at the winery in the best condition. Los Curas is less than five kilometres from the RIPPA DORII winery, which makes the work much easier. The grapes arrive at the winery fresh, but it is important to help them by cooling them several degrees more. In this way, the extraction during pressing is as rich as possible and the greatest amount of aromas is transferred to the must.
By keeping the must at temperatures below 14-16 degrees, fermentation does not begin and therefore its cleaning and stabilisation occurs by decanting. In other words, a natural settling that does not take away one iota of the richness and complexity of the wine. In this way, the fermentation is as clean and natural as possible, without undesirable aromatic contamination, smooth and without temperature peaks that affect the elegance and finesse of Los Curas, in order to be as faithful as possible to the texture of the soil in such a privileged location. Maceration lasts for more than twelve hours. Part of the wine ferments with its finest lees in stainless steel tanks and another part does so in French oak barrels, in both cases for six months. The final blend of Los Curas is based on a mixture of both wines, with 80 percent of the fermentation in tanks and 20 percent in barrels.Los Curas is a saline, delicate, fragile wine.
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