• French oak
• Black cherry
• Plum fruit
• Complex

"A monumental wine for the price, one of the best value wines I’ve ever found" Steve Bennett, Master of Wine, Importer

"There is yet more impressive “Iberian Best in Show” value from this Pago wine, the first in Aragon: Ayles, sited near to Zaragoza. It’s a young blend of Garnacha and Tempranillo with a little Merlot and Cabernet Sauvignon and stood out for successive panels of judges thanks to its generosity poise and charm. Dark black-red in colour, its sweet, pure black-cherry and plum fruits waft alluringly from the glass. The concentration is remarkable for this price bracket, and the combination of indigenous varieties with a seasoning of Bordeaux favourites brings the wine a complexity which almost comes as a surprise after its aromatic sweetness. It’s a wine from evidently propitious vineyards - about which we will surely hear more in future" Decanter Magazine

Vino de Pago is produced in a very specific area of terroir, with specific characteristics of soil, climate and varieties that make unique,  differentiated wines that are awarded the top classification of Spanish wine, “Denomination de Pago.” To date only 20 Spanish wineries have been classified "Denomination de Pago." Pago Aylés was the 10th to achieve the classification in 2010 and is the first and only Pago in the Aragon region. The estate is located in North-Eastern Spain, 30km from the city of Zaragoza with deep roots linked to the history of the province.

The Vino de Pago is a blend of all varietals grown on the property; Garnacha, Tempranillo, Merlot and Cabernet Sauvignon. The Cuesta del Herrero plots have pudding stones and clay soil with a high calcium component. This composition enables the production of fresh, vibrant wines of high quality due to a superior foliar balance and a slower grape maturity.

Harvest by night. Cold pre-fermentation maceration. The Tempranillo and Merlot are co-fermented first because of a similar maturation cycle, and the Cabernet Sauvignon and Grenache are co-fermented later for the same reason. Temperature controlled fermentation with indigenous yeasts. Malolactic fermentation takes place in second and third use French oak cask, then 6 months maturation in barrel. Ageing potential: Between 5 and 7 years.

The result is an incredible “best buy.” Considering the astonishing amount of work and effort to stay true to history and the terroir, plus the attention to detail, if this monumental wine was French or Italian, it would be well over $50.