In all the Viñedos Alonso del Yerro plots, every agricultural work is done by hand, and only by our staff. In our vineyards, we avoid the use of synthesis products. The sole supply is compost made by us.
Our work philosophy is based in a conception of agriculture that globally considers the environment of the plant -soil, microclimate and ecosystem. Thus, we respect the essential chain of the factors determining the expression of the terroir.
That is precisely why our wines are different -because they are made following a thorough process aimed at preserving the personality of the terroir. And this is achieved not only protecting the environment of the plant, but also observing the quality offered each year by the different soils, making respectful vinifications, and combining the wines from the various plots to balance it before the ageing in barrels begins.
According to the Hachette Guide of the Wines of France, a terroir is “an ecosystem resulting from the association, at a given place, of a type of ground, a topography, a soil, a climate, a plant, and the people working there.” It is an ancient concept linked to some of the greatest wines in the world, such as the ones from Burgundy. There, land started to be exploited, analysed and cared by the Cistercian monks before the celebration of the first millennium of the Christian era. Since these monks were only allowed to drink 1/3 litre of wine per day, they patiently committed themselves to provide the best conditions for the development of their vines, carefully recording the monitoring of the plots (as shown by documents dated from 965). French scientist René Morlat, expert in the subject, defines the wine-growing terroir as “the smallest surface of the vineyard used in practice, and where the answer of the vine is reproducible through wine." Another French expert, Emmanuel Vaudour, who submitted a thesis on the terroir, adds to the conditions of climate and soil “a level of the space organization and a certain length, within a territory marked by a social experience and by the selection of cultural options.”
Ribera del Duero
In Finca de Santa Marta (Roa, Burgos) we have 26 hectares of vineyard, with Tempranillo stocks planted in 1989.
The vineyard is placed at an altitude of between 800 and 840 m, with a planting distance of 2,850 stocks per hectare. The whole vineyard is grown in trellis, and has a yield of 30 hectolitres per hectare.
In Pagos de Miguel (Morales de Toro, Zamora), we have 8.80 hectares of vineyard, with Tinta de Toro stocks planted between 1930 and 1988.
The vineyard is placed at an average altitude of 700 meters above sea level, with a planting distance of 750 stocks per hectare. The whole vineyard is planted in goblet system, and has a yield of 1.5 kilograms per stock.
Great red wines from Rioja and Ribera del Duero have turned this variety into the emblem of the Spanish winemaking worldwide.
It produces wines of very fine and elegant profile, with exuberant fruit bouquets while young and a complex expression of spices, leather and minerals as time goes by.
Undoubtedly the Tempranillo's noblest feature is its enviable balance, where acidity, tannins, alcohol and strength coexist in perfect harmony.
Controversy with regards to the identity of the Tinta de Toro variety seems endless.
Some experts assure that it is a clone of Tempranillo adapted to the stony soils and extreme climate –with cold and hot peaks, and little rain– from the region of Toro. Other use historic references –even literary ones– to demonstrate that this Tinta is unique and truly from Zamora since time immemorial. In any case, the dispute doesn't take the credit away from this variety.
It is a grape of extraordinary character, able of making red wines as black as the night, strong and full of ripened red fruit bouquets, which will not disappoint anyone.