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Red dry
Pago Aylés Cuesta del Herrero Vino de Pago 2022 is a single vineyard red wine from Aragon, originating from the Pago Aylés estate near Zaragoza. It is made from Tempranillo, Garnacha, Merlot and Cabernet Sauvignon, and the Aylés estate itself is the only estate in Aragon to have the status of Vino de Pago.
The aroma of this wine is very clear and broad: fresh red fruits, spices, a light ink nuance and a subtle floral accent are felt. It is a concentrated, lively and neatly composed aromatic profile.
On the palate, Cuesta del Herrero is based on elegance and fruit intensity. The wine is harmonious, well balanced, medium-weight, moderate tannins, and a rich aftertaste.
The character of the wine is strongly shaped by the location. The landscape of Pago Aylés is influenced by the Huerva River and the Monte San Pablo massif, and the soils are dominated by clay, limestone and chalky layers. It is the Cuesta del Herrero plot that has stones and clay with a higher calcium content, and the extremely continental microclimate helps to maintain tension and freshness. The producer describes the 2022 season as a dry winter, a normal spring and a warm autumn, which allowed for good maturity but preserved freshness.
The winemaking used cold pre-fermentation maceration, fermentation took place with indigenous yeasts, and after malolactic fermentation in French oak tanks, the wine was aged for another 10 months in French oak barrels.
Tiekti 16 - 18 °C prie įvairių mėsos patiekalų, makaronų su mėsos padažu, tapų, aštunkojo, kietų brandintų sūrių.
A hint of coffee and wet leaves to the dark olives, black cherries and violets. Pretty full-bodied on the palate with some chewy tannins and a spicy finish. Plenty of tapenade in the finish. From organically grown grapes. Drink now through to 2027.
An important wine estate located in the Aragón region of Spain. Surrounded by nature, this producer stands out for holding the highest “Vino de Pago” quality classification in Spain and for its certified organic viticulture practices.
The Ramón Reula family’s wine project began in the 1980s. At that time, it became one of the largest private historical estates in Aragón, covering an area of 3,200 hectares. “Aylés” is much more than just a winery: it is a clearly defined territory where nature and viticulture have coexisted for centuries. The landscape is shaped by the Huerva River, clay, limestone and chalk soils, as well as deep underground caves. Due to its strong focus on environmental protection, the estate follows sustainable farming practices, and since 2020 “Bodega Pago Aylés” has been officially certified as an organic winery. In addition, in 2010 the estate was granted the “Vino de Pago” classification – the highest quality category awarded to Spanish wine estates.
“Bodega Pago Aylés” wines aim to express the character of their unique terroir, combining elegance, structure and complexity. The estate’s philosophy combines respect for the natural environment with modern winemaking techniques.
Red wines: The estate is best known for its red wines, produced from grape varieties such as ‘Garnacha’, ‘Tempranillo’, ‘Merlot’ and ‘Cabernet Sauvignon’. These wines are characterised by deep colour, intense fruit and spice aromas, well-integrated tannins and a persistent finish.
White wines: Although the main focus is on red grape varieties, the winery also produces limited quantities of white wines, which stand out for their freshness, minerality and refined character.
The estate manages one large, continuous vineyard area, unique for its geographical position and soil diversity. Different microclimates within the vineyard allow both local and international grape varieties to adapt successfully to the natural conditions. This vineyard landscape is the foundation of the estate’s identity and the expression of its terroir.
Most wines from the estate are best enjoyed within five years of release, when they show their youthful freshness and vibrant fruit character. However, the more structured red wines, which spend between 12 and 24 months ageing in oak barrels before further bottle maturation, can develop significantly longer under proper storage conditions, revealing deeper and more complex tertiary aromas over time.
