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Dominio de la Vega, S.L.

Carretera Madrid-Valencia, km. 270, 46390 San Antonio - Requena
Spain

Telephone +34 96 2320570, export +34 636845750
dv@dominiodelavega.com

This company is co-exhibitor of
Conselleria de Agricultura Generalitat Valenciana

Hall map

ProWein 2017 hall map (Hall 10): stand D196

Fairground map

ProWein 2017 fairground map: Hall 10

Contact

Alejandro Martin

Export Manager

Phone
+34 636845750

Email
alejandro@dominiodelavega.com

Abel Expósito

Logistic and Buying manager

Our range of products

Product categories

Our products

Product category: Utiel-Requena_

Recuérdame 2016 White Wine. Sauvignon Blanc, Chardonnay and Macabeo

Varietals: Sauvignon Blanc, Macabeo, Chardonnay

Aging: 3 months in new French and American oak, plus 6 months in bottle.

Vineyard: Trellised vineyards on the La Loma and El Pinarejo estates.

Altitude: 700 m.

Soil: Clay-limestone

Harvest: Takes place in late August and early September.
 
Winemaking:
Each grape variety is harvested and vinified separately. The grapes are macerated for 8 hours at 10°C to extract the most aromatic part of the skin. We carry out natural, cold settling at 8°C. This is followed by fermentation which takes place at 16°C and lasts for about 10 days. After the first racking, once the fermentation is completed, the fine lees are constantly stirred up before the wine goes into barrel.

Bottling:
After three months’ ageing in barrel, the wine is blended and undergoes a gentle, cold stabilization. It is then goes into bottle, where it will rest for at least 6 months before being released for sale.

Tasting notes:
Pale golden yellow hue with slight green tints. On the nose, the wine displays an aromatic symphony of fresh fruit (pineapple, grapefruit, Mediterranean citrus) and white flowers. On the palate, we find a very fresh, dry and fruity wine, with remarkable volume that offsets the acidity, making it an elegant, well-balanced wine.

Food pairings:
Pairs perfectly with all kinds of fish, seafood or white meat, seafood salads and salted fish, as well as pasta and rice dishes. Perfect for anytime drinking, as a refreshing aperitif or enjoyed with a selection of fresh fruits and nuts.

Alcohol: 12% Vol.

Serving temperature: 8ºC

Presentation: Box for 6 bottles, 75 cl. each.

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Product category: Utiel-Requena_

Mírame

Vintage: 2016

Varietals: Pinot Noir 50%, Bobal 50%

Aging: 2 months on its lees, 3 months in amphore.

 

Vineyard: La Muela and Pinarejo.

Altitude: 750 m

Soil: Clay–calcareous

 

Harvest: Manually in boxes by late August (Pinot Noir), mid September (Bobal).

 

Winemaking: The grapes arrive separately (varietals) at the winery in boxes where they are cooled to 10ºC. The grapes are pressed without crushing them, in order to obtain the aromatic potential, its varietal identity and minimize polyphenol extraction. The draining is carried out without pressure to obtain a 58% yield. Cold decanting and cleaning without adding clarifying agents. Controlled fermentation at 16ºC for 15 days.

 

Ageing: After blending the base wines from both plots, we made two months of ageing on its lees in stailess steel tank, working batonage of the lees once every week. After this ageing, we cold-rack the wine to 150L amphores, where the rosé will mature for two more months.

 

Tasting notes: Pink salmon colour, with light violet tones. Red fruits and fine violet aromas led to hints of pastry coming from lees ageing. Fresh palate with a balanced acidity and velvety structure in mouth.  

 

Food pairings: On its own or with appetizers, fresh and smoked fish, grilled vegetables, seafood (crab, Valencian “clóchinas”), rice and pasta. Try it with our traditional ajoarriero!

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Product category: Utiel-Requena_

EL CORRAL

Vintage: 2014

Varietals: Bobal 80%, Garnacha10% and Syrah 10%

Aging: 6 months in French, American and Central European oak barrels. Minimum of 6 months in bottle.

Vineyard: Bobal from "La Muela" area bush conducted, 50 years old;
Garnacha from “La Vega” area bush conducted, 25 years old; and Syrah from “Pinarejo” area vertically trellised, 15 years old.

Altitude: 750 m-800 m

Soil: Stony, clay-limestone.

Harvest: After carefully monitoring the ripening process, we classify the plots and determine the best time to harvest. Handpicked in mid and late September (Syrah and Bobal respectively) and early October (Garnacha).

Winemaking: Each variety and plot are vinified according to their phenolic potential separately. Cold maceration (6-8 ° C) for 3 days before starting fermentation. The duration of maceration-fermentation (25°C) varies depending on the plot and harvest (8-12 days). After a first racking to remove the gross lees, the must is micro-oxygenated and undergoes malolactic fermentation in stainless steel.

Bottling: After a 6 months ageing in oak barrel, we blend the different plots and varieties and make a gentle stabilization.

Tasting notes: Red cherry colour with violet hue. Intense aromas of fresh red fruit (blackberry, blackcurrant) and oaky background (vanilla, light roasted aromas and spices). In mouth, we find an elegant and medium-bodied wine with silky palate. We find Bobal’s characteristic balsamic notes in its aftertaste

Pairing: Appetizers, cold cuts, pâtés, cheeses, poultry, lamb, pork, halibut, salmon, trout, excellent with barbecue sausages and hamburgers. Try with Curries and Pad Thai.

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Product category: Utiel-Requena_

BOBAL EN CALMA 2014

Varietals: Bobal

Aging: 6 months in new French and American oak barrels of 225 and 500 litres, plus a minimum of 9 months in bottle.

Altitude: 725 m

Soil: Clay-limestone

Vineyard: Vineyards grown “en vaso” bush pruning, in the area of "La Muela", where the vines are aged 45 years on average.

Harvest: After monitoring the maturity levels in the field, the vineyards with the greatest fruit and soft tannin potential are selected. Harvesting takes place during the second week of September. The grapes are harvested by hand early in the morning to take advantage of the cool temperatures.

Production: The various plots are vinified separately according to their degree of maturity and phenolic potential. We then carry out a pre-fermentation maceration at 10°C for 4 days. The maceration-fermentation takes place at 22°C, with gentle pumping over for 5 days, and lasts for a total of 10-15 days depending on the parcel and harvest. After a first racking to remove the gross lees, the wine goes into barrel where malolactic fermentation will take place.

Bottling: After ageing in barrel for 6 months, the wine is bottled and rests in the cellars for at least 9 months, which will impart a silky character.
Tasting: Bright, cherry red hue with violet tints. Intense aromas of ripe red seasonal fruit (cherries, blackberries, blackcurrants) wrapped in notes of vanilla, against a toasted and spicy backdrop. The wine is deep, fresh and fruity on the palate, with soft and ripe tannin.

Food Pairing: Medium or strong-flavoured cheeses, patés and foie gras, cold cuts, meat, rice and pasta dishes. Fascinating pairing with chocolate and red jams.

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Product category: Utiel-Requena_

Paraje Tornel 2013

Varietals: Bobal

Aging: 12 months in new French oak barrels, plus a minimum of 12 months in bottle

Altitude: 750 m

Soil: Clay-limestone

Vineyard:  Bobal, traditionally grown "en vaso" (bush pruning) with an average age of 50 years, growing in the vineyard from which the wine takes its name.

Harvest: After monitoring the maturity levels in the field, the vineyards that best express the typical character of the fruit and terroir are selected. Harvesting is carried out in the second half of September.  The grapes are harvested by hand in the early morning to take advantage of the low temperatures.

Production: The various parcels are vinified separately, taking into account their degree of maturity and phenolic potential. We then carry out a pre-fermentation maceration at 8°C for 4 days.  The duration of the maceration-fermentation at 25°C depends on the parcel and harvest, and varies from 10 to 15 days.  After a first racking to remove the coarse lees, the wine goes into barrel where malolactic fermentation will take place.

Bottling: After ageing in oak barrels for 12 months, the wine goes into bottle and rests for at least 12 months, which will impart smoothness and elegance.

Tasting: Cardinal garnet red of medium-strong brightness. Initially, on the nose, we find tertiary aromas from the oak ageing, toast, spices, coffees and cocoas, along with mineral notes typical of the terroir. Elegant, balsamic sensations of Mediterranean scrubland gently unfold, wrapped in aromas of ripe red fruit such as plums, blackberries and red currants. Honest on the palate, full and silky on entry, with silky, smooth tannins and an elegant acidity that adds vibrancy and balance to the whole.

Food Pairing: All types of grilled or braised red meat and game, spicy potato stews, Iberian ham, cured meats, sausages, along with other cold meats, cured and fermented raw milk cheeses, oven-baked or stewed oily fish. An indulgent pairing with dark chocolate.

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Product category: Utiel-Requena_

Dominio de la Vega Finca La Beata

Vintage: 2013

Varietals: Bobal

Aging: Aged in new French oak barrels for 18 months.

Vineyard: 100-Old Bobal vines from "La Beata" plot bush-conducted.

Altitude: 780 m

Soil: Clay-limestone

Harvest: Manual harvest in 15 kg boxes in late September.

Winemaking: In order to obtain the maximum terroir expression and quality we make a double bunch selection: firstly in the vine and secondly in a table of selection. The grapes are macerated in 700 liter barrels for not less than 22 days. The pumping is done by hand, in order to work the skins as gently as possible, performing daily tastings in order to obtain the greatest personality of the vineyard. After maceration, the wine is transferred into new 225 liters French oak barrels where malolactic fermentation with a continuous stirring of the lees takes place.

Bottling: The refinement of Finca La Beata is done respecting the typical characteristics of the vintage, in order to mark a genuine profile and reflect the personality of the vineyard terroir. The wine is not subjected to any physical-chemical treatment before bottling.

Tasting: Intense cherry red color and dense tear. Great aromatic complexity. Firstly, notes of ripe red and black fruit, together with Mediterranean scrubland (lavender and rosemary), giving way to mineral and spicy notes and balsamic backdrop. Powerful and dense structure on the palate, with very ripe tannins, good acidity and hints of fruit in liqueur. Long and spicy aftertaste.

Food Pairings: All kinds of meats (baked or grilled) and spicy stews, strong flavored cheeses, foie gras, salted and smoked-cured big game.

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Product category: Cava

Cava Brut Expression

Vintage: 2014

Varietals: Macabeo

Aging on the lees: At least 18 months

Altitude: 750 m

Soil: Clay-calcareous

Vineyard: Vineyard with an average of 30 years from La Vega.

Harvest: Selection in the vineyard and manual harvesting in early September.

Winemaking: Selection of plots according to freshness criteria (acidity) and grapes aromatic potential. The plots are vinified separately. The grapes are cooled to 10ºC before draining, to use only the free-run must. Cold decanting and cleaning with no use of clarifying agents. Controlled fermentation at 16-18ºC for 15 days

Bottling: After blending together the different plots, we start the tirage in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C during at least 18 months.

Tasting notes: Pale yellow color and fine bubbles. Aromas of baked pastrys together with fresh notes of white fruit (pear). The palate is subtle, with a very nice entrance, good and balanced carbonic dioxide. Creamy and long pleasant finish.

Food pairings: On its own or with seafood (mussels, prawns, crawfish), pasta, rice, Asian food, grilled vegetables and all kinds of snacks (almonds, and Spanish olives). Try it with a seafood Paella.

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Product category: Cava

Cava Brut Nature Authentique

Vintage: 2014

Varietals: Xarel·lo and Macabeo

Aging on the lees: At least 18 months

Altitude: 750 m
Soil: Clay-calcareous
Vineyard: Macabeo vineyard with an average of 30 years; Xarel·lo vineyards of La Loma with an average of 6 years.

Harvest: Selection in vineyard and manual harvest in early-mid September.

Winemaking: Selection of plots according to freshness criteria (acidity) and grapes aromatic potential. The varieties and plots are vinified separately. The grapes are cooled to 10ºC before draining, to use only the free-run must. Cold decanting and cleaning with no use of clarifying agents. Controlled fermentation at 16-18ºC for 15 days.

Bottling: After blending together the various grape varieties and plots, we start the tirage in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C during at least 18 months.

Tasting notes: Pale straw yellow and very fine bubbles. Symphony of fresh floral and citrus aromas, a touch of salty taste and toasted backdrop.Very fresh entry and good body. Covered by a powerful well balanced, and fresh carbon dioxide, with a pleasant long finish.

Food pairings: On its own or with seafood, pasta, rice, Asian food, and all kinds of snacks. Try it with our authentique Valencian Paella!

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Product category: Cava

Dominio de la Vega Brut Reserva Especial 2014 Macabeo & Chardonnay

Varietals:
Macabeo 70% and Chardonnay 30%
Aging:
The 20% of the base wine spends 3 months in new French oak barrels. Aging on the lees: At least 22 months.
Vineyard:
Macabeo, Vega del Magro area, bush trained. Chardonnay, Finca El Pinarejo, planted in poor, limestone soil, vertically trellised.
Altitude:
750 metres.
Soil:
Stony (Macabeo) and clay (Chardonnay)
Harvest:
Sorting in the vineyard and hand harvesting at night, in late August for the Chardonnay and early September for the Macabeo.


Winemaking:
Once in the winery, the grapes are cooled to 10°C and the Chardonnay is macerated for 3-4 hours to obtain structure and extract aromatic potential. Run off without pressing to obtain only 50% yield. Cold decanting-cleaning without clarifying agents. Controlled fermentation at 16ºC for 15 days.
Bottling:
After blending together the various grape varieties, we start bottling in the first few months of the year. Second fermentation and aging take place in our cellars at 16°C.
Tasting notes:
Bright golden yellow color with very fine bubbles. Complex aromas, particularly ripe fruit and stone fruit (baked apple and apricot), white flowers and pastries, against a toasted, vanilla backdrop. On entry to the palate, the cava is creamy with toasty notes, possessing lively acidity and a long, elegant finish.
Food pairings:
On its own or with appetizers, fresh and smoked fish, oysters, seafood, pasta, rice, Asian food, spicy dishes, white meats and chocolates.
Alcohol:
12% vol.
Serving temperature:
6º C
Presentation:
Box for 6 bottles.

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Product category: Cava

Cava Reserva Especial Rosé

Vintage: 2014

Varietals: Pinot Noir.

Aging on lees: Minimum 22 months

Vineyard: Tornel and La Vega plots.

Altitude: 750 m

Soil: Clay–calcareous

Harvest: Manually in boxes by late August.

Winemaking: The grapes arrive at the winery in boxes where they are cooled to 10ºC. The grapes are pressed without crushing them, in order to obtain the aromatic potential, its varietal identity and minimize polyphenol extraction. The draining is carried out without pressure to obtain a 58% yield. Cold decanting and cleaning without adding clarifying agents. Controlled fermentation at 16ºC for 15 days.

Bottling: After blending the base wines from both plots, the tirage takes place during the first months of the year. Second fermentation and aging take place in our cellars at 16°C.

Tasting notes: Pink salmon colour, with light violet tones. Red fruits and citrus peel highlights in aromas led to grapes and sweet pastry coming from lees ageing. Surprising fresh palate with a well-integrated acidity ending in a long red fruit sensation.

Food pairings: On its own or with appetizers, fresh and smoked fish, seafood (crab, sea urchins), rice and pasta, spicy dishes, chocolate confectionery. Try it with our traditional Duck and Foie-gras Paella!

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Product category: Cava

Cava Cuvée Prestige

Vintage: 2013

Varietals: Chardonnay 60% and Macabeo 40%

Aging in barrel: The base wine spends 3 months in new French oak barrels

Aging on lees: Minimum 30 months

Vineyard: Chardonnay from Pinarejo Estate and Macabeo from Cerro Tocón Estate.

Altitude: 720-780 m

Soil: Clay (Macabeo) and limestone (Chardonnay)

Harvest: By hand in 15kg boxes, in late August for the Chardonnay and early September for the Macabeo.

Winemaking: Once in the winery the grapes go through a second round of the selection process. Then the entire grape proceeds to a light pressing in order to extract only the nuances of the grape variety and personality of soil (structure and complexity). After a draining with no pressure only a 40% yield is obtained. Then cold decanting and cold cleaning without adding clarifying agents. Controlled fermentation at 16ºC for 15 days. During the time in oak, the base wine is battonaged.

Bottling: After tasting both varieties, we choose the final blend according to complexity, volume and personality. We make the “tirage” in January-February. Second fermentation and aging take place in our cellars at 16°C.

Tasting notes: Bright golden yellow color with a thin beautiful bubble. Intensely aromatic and balanced personality, highlights mineral notes and ripe fruit such as apples, toast and hints of vanilla. Elegance and complexity, turn into smoked sensations. Velvet entry to palate, intense long creamy notes with a fresh acidity and everlasting gourmand aftertaste.

Food pairings: On its own or with appetizers, fresh and smoked fish, oysters, seafood, Asian food, spicy dishes, chocolate confectionery.

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About us

Company details

Dominio de la Vega is a family winery with a distinctive pioneering and avant-garde profile, which have marked a milestone in the region and set the trend for local producers, breaking all perceived rules.

We make our still wines (DOP Utiel-Requena) and quality sparkling wines (DOP CAVA) traditionally, stamping them with our own personality and bringing out the ultimate expression of their terroir.

We work mainly with local grape varieties such as Bobal, Macabeo and Garnacha, from low yielding vineyards, some of which contain pre-phylloxera vines that are over 100 years old. Harvesting at night ensures that the grapes remain at their best during transport, preventing the inevitable damage caused by harvesting in the day time at high temperatures. We produce wine in small quantities, with no aggressive treatments, respecting the grape natural qualities.

The quality of Dominio de la Vega's wines has been recognized and recompensed in blind tastings on many occasions. Distinctions include "Best Cava from Spain" at Enoforum and one of the highest scores ever awarded to a cava by Robert Parker.

The winery
We acquired the premises of the Casa-Bodega del Conde de Villamar, a house built by Count Ferrer de Plegamans in the early 18th century. The old underground reservoirs are currently used as cellars. After hard works of restoration, we have turned the property into a welcoming facility for visitors to tour the cellars, browse around the barrels and enjoy the beautiful surroundings. Although we have equipped the facilities with the latest technology, the cellars remain a place of soft light and quietness. The layout and the play of shadows preserve the peacefulness where the wines and cavas can mature until they are ready to be released.

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Company data

Sales volume

1-9 Mio US $

Export content

max. 50%

Number of employees

1-19

Company information as a PDF file