Vilano

The Essence of Ribera del Duero
BODEGA AND VINEYARDS

More than 300 hectares of vineyard and an annual production of 2 million kilos of grapes

More than 300 hectares of vineyard and an annual production of 2 million kilos of grapes located in Pedrosa de Duero, (Burgos), one of the privileged areas traditionally devoted to grow high quality vineyards.

Bodegas Viña Vilano S. Coop. owns more than 300 hectares of vineyards of the variety “Tinta Fina” or “Tinta del País” (Tempranillo) and a potential annual production of 2 million kg. of high quality grapes.

The combination of centenary vineyards, a deep knowledge of the winemaking process, a highly skilled human team, together with the technological equipment are the keys to the success of Vilano wines. Rosado, Tinto Joven, Roble, Crianza, Reserva and Signature wines are part of the portfolio of Vilano. Wine ageing process is carried out in American, French and Central Europe oak barrels.

HISTORY

Passion for wine since 1957

The cooperative was set up in 1957 by the grandparents and parents of the current members, who contributed with their centenary vineyards to give shape to a dream. The initial capacity of the winery was 300,000 kg. of grapes, but today 2.6 million of kg can be processed. Immersed since its beginnings in a process of continuous improvement, Vilano is currently in a process of expansion, focused on a vision for the future, based on effort, work, and above all the knowledge and passion for grapes, the wine and Ribera of the Duero.

OUR WINE-MAKING PROCESS

The vine and the sky decide the starting point of the harvest in Vilano

Once the grape is ready for pick- up and weather permitting, a voice can be heard all over Pedrosa de Duero: “the winery is already open”, and so the “Divine madness” of the harvest season begins. The selection of bunches is carried out by hand in the vineyard, out of experience. Our vinegrowers represent currently the third and fourth generation, and the grapes continue to be picked up by hand, as in yesteryear.

In the winery the fruit is separated from the stem, thereby avoiding the transfer of any herbaceous taste. In the stainless-steel tanks, the natural process of alcoholic fermentation begins, which usually takes two weeks. During this period, the temperature will be tightly controlled and the must will be in continuous contact with the skins of the grapes, to extract colour, structure and all the aromatic potential of the fruit of the red wines. Once the alcoholic fermentation is over, the skins are removed and the wine is transferred to other tanks where malolactic fermentation will take place throughout the winter.

Following preliminary tasting in the tanks and evaluation of the ageing qualities, the wines will be destined to become Crianzas, Reservas or Signature wines. It is time to select the barrels of French, American and Central and Eastern Europe oak, that will be imparting the most suitable ageing process to each wine. All this must be made in a quiet and peaceful place, without light and at a constant temperature.

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