• French oak
• Rich berry
• Warm spice
• Flavoursome

"This is totally seductive and sensually appealing; the fragrant bouquet shows dark fruit richness, vanilla, hazelnut and warm spice aromas, followed by a silky-smooth palate that's wonderfully weighted and beautifully flowing. Plush and mouth filling, finishing impressively long and delicious. At its best: now to 2033" Sam Kim, Wine Orbit

"A blend of tempranillo, garnacha, merlot and cabernet. A tasty, savoury blend with cassis, chocolate/mocha, vanilla, blackberry, blueberry and ripe cherry flavours. Deliciously accessible now" Bob Campbell, Master of Wine, Real Review

"Fabulous bouquet of ‘old-world’ earthiness and complexity with aromas of dried berries and preserves, dried clay and stones, barrels complexities and dried herbs. Dry and delicious on the palate with the structure speaking as loud as the fruit and spice contributions. Tannins have a firmness and grainy feel, acidity sits at medium and with the earth, fruit, green coffee bean, cinnamon and dried clay and floral flavours this is a wine to savour on its own or with food. Balanced, well made and ready to drink. Best from 2025 through 2032+" Cameron Douglas, Master Sommelier

"A fruity expression, from a blend of tempranillo, garnacha, merlot and cabernet, delivering dark cherries, brambly fruit and some olives and dried herbs. Medium to full body with fine-grained tannins and a fruit oriented finish. Fleshy and juicy, with cherries and Mediterranean herbs in the middle" James Suckling

‘Vino de Pago’ is Spain’s highest wine classification given to a very specific area of terroir, with differentiated wines. Pago Aylés was the 10th of only 20 wineries given the classification and the only one in Aragon. This project of the Ramón Reula family began its journey in the 1980s and unified various properties that once belonged to the so-called Finca Aylés first mentioned by Alfonso I in 1120. The unique terroir has extreme weather conditions – during summer, there is a fluctuation of over 20ºC between day and night temperatures - which enables the wines to retain freshness and drinkability despite their innate power. Influenced by the Huerva river with plots of exceptional soils - pudding stones and clay with a high calcium component that brings energy to the wines. The estate is certified organic.

Grapes are harvested in the cool of night just 10 minutes away from the winery. After cold pre-fermentation maceration Tempranillo and Merlot are co-fermented first, and later, co-fermentation of Garnacha and Cabernet Sauvignon. After temperature-controlled fermentation with indigenous yeasts, malolactic fermentation takes place in French oak casks with 5 months maturation.