Milénico is borne of lands that were won and lost a thousand years ago, where the Duero River was once a border dividing two worlds. Socastillo is one of the steep slopes where Milénico got its start, and it recalls the former frontier fortress located at its highest point, where today only peaceful panoramas and memories of times long past remain.

The other hillsides on the right bank of the Duero River (most just a scant few hundred meters from the river) have place-names that refer either to the hillsides themselves, such as Solapeña (lone ridge), or name the byways to destinations, like Carraroa (the way to Roa).

They are poor lands for other crops, having been formed mainly by the runoff from the steep slopes bordering the valley of the Duero River, that join the river with the highlands at elevations of between 750 and 800 meters. The land is well-ventilated and gets a lot of sun, both natural factors that provide the optimal conditions for a healthy vine and for the ripening grapes.

Winemaking philosophy

Our winemaking philosophy is simple—it is to treat the vines with the utmost respect. We do not use herbicides or chemical fertilizers and we work the soil minimally.

We believe that wine is born and made on the vine. The grape is paramount. Only the most perfect, unblemished grapes are used—handpicked outdoors first, and then again, inside the winery, where fermentation is started using natural, native yeasts and where our pact with the grape becomes predicated on non-intervention.

Once in the wine cellar, the grapes are cooled and then we, with much patience, extreme thoroughness, and utmost respect throughout the entire process, imbue the wine with the best the grape can offer, using the least intervention possible in the most natural way—nature's way.

Our wines are a very limited edition series, each outstanding and unique—receiving their final touch in fine wood barrels after having been shaped by the vine—and culminating in a product distinguished for its complexity and aromatic intensity, powerful yet with great balance, and above all, natural


More information on the vintages: 2012 2013 / 2014 / 2015 / 2016

Barrel aged / Crianza-grade 12 months in French oak barrels (85%) and American (15%) with 225 and 500 liter capacities. 12 months in bottle
Private vineyards Selection of grapes from 6 private plots and one leased parcel. Trellised vines over variable terrain comprising between 0.5 hectare and 2 hectares. The slopes are variable and south-facing ones. Trellises are oriented north to south for the sunlight
Origin Designation Ribera del Duero
Variety 100% Tempranillo, a combination of vines older than 50 years coupled with newer vines planted in the early 1990's
Soil Lime, clay, and sand composition at 750-800 meters above sea level
Climate /Precipitation Continental / 450 mm
Yield per hectare Varies between 2,500 and 3,500 kg/hectare
Fermentation Open air oak barrels with 500 liter capacity 2,500 liter capacity open-air stainless steel 21 days of fermentation at temperatures of 25-28ºC
Maceration For 4 to 5 weeks. Stirred by hand to break the cap
Ratings 2016: 93 Gilbert & Gaillard (2021) - 17.5 Vinum (2021) -91 Guía Peñín (2019) - Silver Mundus Vini (2019)
2015: 93 Andreas Larson (2018)- 92 Guía Peñín (2018) -90 Decanter (2021)-17 Vinum (2020)
2013: 91 Guía Peñín (2016)
2012: 93 Wine & Spirits (2017)- 18 Weinzeitung (Suiza, 2016)- 17 Jancis Robinson (2016)-92 Guía Peñín (2015)
Tasting note Pronounced spicy notes on the nose, a hint of cigar box, coffee beans, also a hint of sour cherries and undergrowth. Typical Ribera with solid tannin, fleshy fullness and adapted acidity. Calls for a classic meat dish. (Vinum)

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