The actual product may vary from the images shown on the website.
Red dry
The wine is medium-bodied, with remarkable depth, elegant, soft, with silky tannins and a mineral character. The wine reveals highly expressive aromas: black cherry, plum, olive, black pepper, cardamom and bell pepper playfully intertwine in a shared dance. The juice fermentation took place in oak barrels under controlled temperature. The wine was aged in French and American oak barrels.
Serve at 16–18 °C with lamb, veal, lighter wild game and poultry dishes seasoned with mushrooms, or mature hard cheeses.
Good depth to the black cherries and plums with hints of olives and white pepper. Medium to full body with flesh and structure, accentuated by impressive tannins that are silky, caressing and fine-grained. Drink or hold.
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.
