Dominio del Aguila

Founded in 2010

History

Dominio Del Águila is a family winery based in La Aguilera, a small village in Ribera Del Duero, and run by Jorge Monzón and Isabel Rodero, vigneron and architect respectively. Since 2010 they have joined efforts to make a dream come true.

Our Process

Wine Maker

Our Process

We have rehabilitated a traditional winery dated from the XVII century and six cellars/underground galleries dated from the XV century, which have been physically linked and where we can find now concrete tanks and oak barrels with the wine. Starting with the viticulture and finishing with the wine making, in Dominio del Águila we aim to do everything in an artisanal way, being very respectful with nature and making a symbiosis of tradition and technology. From the use of herb-infused juices to treat the vines (like valerian or mielenrama), to the non-filtration and non-fining of the wines.

Contact Info

Phone Number

34 638 899 236

Importer

European Cellars

Imports To

Address

2129 East 7th Street
Charlotte, NC 28204

Phone Number

1 704-358-1565

Importer

Fine Wine Imports

Email

Website

Imports To

Address


San Juan, Puerto Rico 00922-1544

Phone Number

Available Wines

Dominio Del Aguila

Type: Reserva

Whole cluster natural yeast fermentation in concrete tanks, trodden with the feet. This cuve sees a maceration before aging in barrel for nearly three years almost half of that time (around 10 months) waiting for the malolactic fermentation to finish. This results in a wine with remarkable poise and complexity. Not clarified, not fined. 35 months in French oak barrels.

Picaro Del Aguila

Type: Cosecha

The Tinto counterpart to the Clarete is also a co-fermented blend of primarily Tempranillo with Albillo, Garnacha and Bobal which sees a maceration resulting in a beautiful color. Despite its months in French oak it is bright, vibrant and aromatic. Whole cluster natural yeast fermentation in concrete tanks, trodden with the feet. 20 months in French oak barrels.

Picaro Del Aguila Clarete

Type: Cosecha

Many years ago this was the primary product of Ribera del Duero, not classically a ros but certainly pink in color, it is a co-fermentation of red and white varieties (almost 10 in total). After pressing the blend, it's racked into barrels for natural yeast fermentation during 10 months and the rest of the aging, without any racking. 20 months in french oak barrels.

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