Alvar de Dios Yavallo 2021

Alvar de Dios Yavallo is crafted by the visionary winemaker Alvar de Dios Hernández. This single-plot red wine comes from a tiny vineyard of just 0.2 hectares located in the Arribes del Duero region, under the Tierra de Castilla y León geographical indication. The vines, over 80 years old, sit on red schist soils with an extremely high iron concentration at an altitude of 750 meters. This geological and climatic singularity gives the wine an incomparable personality, marked by minerality and elegance.

Yavallo is a masterful blend dominated by the Bastardo variety (Merenzao or Trousseau), complemented by Rufete, Trincadeira, Mencía, Cariñena, and a touch of Doña Blanca. The harvest is strictly manual, followed by fermentation with indigenous yeasts and whole clusters, with a maceration lasting up to 40 days. Its 12-month aging in French oak barrels refines its tannins, resulting in an ultra-limited production wine (barely 1306 bottles) that has captivated international critics, reaching 95 Parker points. In the glass, it unfolds captivating aromas of wild red fruit, sour cherries, spicy notes, herbaceous touches, and a deep ferric minerality. On the palate, it is ethereal and fresh, with a silky texture and a long, persistent finish.

Tasting Note Alvar de Dios Yavallo

Pale and bright ruby color. On the nose, it is complex and subtle, highlighting aromas of sour cherry, wild strawberry, mountain herbs, fine spices, and a marked mineral character (iron, wet earth). On the palate, it is medium-light bodied, ethereal, with vibrant acidity, silky tannins, and a long, savory, and persistent finish.

Value Points

1.Extreme terroir: 0.2-hectare vineyard with octogenarian vines on iron-rich red schist soils.

2. Ancestral blend: Dominated by the Bastardo grape (Merenzao), along with Rufete, Trincadeira, and other indigenous varieties.

3. Artisanal production: Whole-cluster fermentation, indigenous yeasts, and 12 months of aging in French oak.

4. World recognition: Ultra-limited production (barely 1306 bottles) and acclaimed with 95 Parker Points.

Service Protocol

Serve at a temperature of 14-16°C. Decanting for 30 minutes before consumption is recommended to allow its complex aromas to open up. Ideal in Burgundy-type glasses. Pairs perfectly with roasted white meats, game birds such as partridge or duck, mushroom risottos, and soft cheeses.