Event

 

The Dinner!!
Welcome
Oyster shooter w/ Cava Mignonette
Juve De Camp Gran Reserva


Primer Curso
Bacon wrapped dates w/ goat cheese
 Albarino Licia

Segundo Curso
Butter poached prawns w/ lemon butter sauce
Finca Arantei

Tercer Curso
Flank steak w/ roasted peppers
Convento '16

Cuarto Curso
Smoked Dry Aged Sirloin w/ chef choice of glaze
Convento '13

Final
Artisanal cheese w/ candied nuts and strawberry preserves
Juve Rose Noir
 

 

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The Winemakers and Vineyards!!

• Oriol Gual –Winemaking Team Member and Export Manager Juve & Camps Sparkling  - [email protected]

• Cesar Pitarch – Owner Convento de San Francisco Ribera Del Duero  - [email protected] – 

Location of Vineyard

Convento San Francisco’s grapes are sourced from 46 different plots in Ribera del Duero. These sites have been carefully selected so as to balance the region's three predominant soil types. In Olivares del Duero and Quintanilla de Arriba, the soils are calcareous. In Peñafiel, the soils become sandier. Farther east, near Burgos (Gumiel de Mercado), the sites are at their highest elevations and the soils are sandy with alluvial and marl components. Each site is selected for its altitude, latitude, and soil composition. The vineyards contain old vines ranging from 20 to 102 years of age, 50% of which are pre-phylloxera.

Winemaking Philosophy

Convento San Francisco is a blend of 90% Tinto Fino (Tempranillo) and 10% Merlot. The wine is fermented in very small stainless steel vats and then aged in French and American barrels for a minimum of 12 months. 

Convento San Francisco was founded in 1998 and today is owned by the Pitarch-Rodriguez family. The wines are made by Raquel Acebes, who has worked at the winery since 2003.
To create a home for Convento San Francisco’s winery, the owners restored a 13^th-century monastery in the fortress town of Peñafiel.
The building’s fastidiously preserved historic walls and structural details make it an architectural treasure, one that belies the modern workings within.

Convento San Francisco also owns the artisanal Aldeasoña project, which produces one wine per year from Tinto del País, the local name for Tempranillo.
The grapes are sourced from ungrafted, pre-phylloxera vines over 95 years old located in several vineyard sites in and around Ribera del Duero. Rather than follow the rules prescribed by the DO, Aldeasoña takes the regional designation of Vino de la Tierra Castilla y León.

Convento San Francisco is devoted to perfecting the expression of old vine Tempranillo, and in most years the winery produces just one wine.

 

Convento San Francisco 2013

W I N E  D E S C R I P T I O N

The fruit is sourced from a variety of vineyard sites around Ribera del Duero. In Olivares del Duero and Quintanilla de Arriba, the soils are calcareous. In Peñafiel, the soils become sandier.
Near Burgos (Gumiel de Mercado), further east, the sites are at their highest elevations and the soils are sandy with alluvial and marl components.
Each site is selected for its altitude, latitude and soil composition. Fifty percent of these vineyards are prephylloxera and have very old vines.
A blend of 90% Tinto Fino (Tempranillo) and 10% Merlot, fermentation occurs in very small stainless steel vats. The wine is then aged in French and American barrels for 12 months.

T A S T I N G   N O T E S

Very deep in color with a nose of tobacco and black fruits. The palate shows tobacco, blackberry, anise, black cherry, overtoned by notes of game that are terroirspecific.

F O O D   P A I R I N G

This wine pairs perfectly with venison, grilled steaks, asadillo, and migas. 

Roble de San Francisco 2016

W I N E   D E S C R I P T I O N

Roble is a pure expression of Tempranillo manually harvested from the old, gnarled vines of high altitude vineyards in the Ribera del Duero.
This area is celebrated for its rich cultural history—a component that contributes greatly to the essence of the final wine.
Roble translates to “wood” in Spanish, bearing testament to the 10-12 months of refinement in French and American oak barrels.

A B O U T   T H E   V I N E Y A R D

Roble del Convento was created using Tempranillo grapes from vineyards aged between 25 and 45 years old within the D.O. Ribera del Duero.
They are situated at between 845 and 920 meters above sea level on hills and highlands within the municipalities of Quintana del Pidio, Gumiel de Izán, Piñel de Arriba and Fuentenebro.
The various soil types are composed of sand with gravel, red clay and limestone with pebbles.

W I N E   P R O D U C T I O N

The bunches were harvested manually in October into 15kg boxes and were received at the winery onto a double selection table.
Grapes were fermented and macerated at a controlled temperature for 19 days with daily plunging of the cap and pump overs.
It is aged for 10 months in Bordeaux barrels made of French oak and American oak.
This wine is bottled with no filtering or clarification process in production.

T A S T I N G   N O T E S

A brilliant dark ruby in color, Roble exhibits a beautiful, perfumed nose of intense black cherry, violet, sweet spice, and leather.
This wine boasts a full body with velvety tannins that develop into a long, persistent finish.

F O O D  P A I R I N G

Pair with wood-fired pizzas or skirt steak tacos with roasted tomato salsa

 

Raquel Acebes Peña is the Wine Director at Convento San Francisco. She has been with the winery since 2003, where she began as the Laboratory Manager. Prior to that, Raquel help oenological positions at Legaris and Pago de Carraovejas in Ribera del Duero as well as at Marques de Riscal in Rueda.

Raquel studied at the University of Valladolid, where she received her degree in agricultural engineering in 1997. In the ensuing two years she researched and published a paper in the Spanish Society of Phytopathology on the characterization of Rhizoctonia solani, for which she won the award for best thesis.
Two years later she returned to the university and received her degree in oenology.

• Jose Canto – Export Manager Bodegas La Val Albarinos ( Licia and Finca de Arantei albarinos -these are two different styles of albarino ) - [email protected] –

Albariño 2018

W I N E  D E S C R I P T I O N

Lícia is a shortening of Galicia, the region in northwest Spain known for its Celtic influence and overall greenness due to the maritime climate. This estate wine is a refreshing and flavorful

white that is made from 100% Albariño, sourced from the subzones of Condado de Tea and O Rosal in DO Rías Baixas. Situated along the border with Portugal, vineyards in these subzones

benefit from the drier climate and warmer growing season.

A B O U T  T H E  V I N E Y A R D

The location in the sourthern part of Galicia provides much more sun hours than our neighbors from the north, creating a micro climate which helps very much in the ripening process.
Our vineyards are normally the first ones to start the harvest every year, due to this weather that helps us to get the right ripening of the grapes.

W I N E  P R O D U C T I O N

The harvest starts in the middle of September, and the grapes are collected manually in 20-kilo crates, with strict control at the reception area.
70% of the grapes are macerated for 6 hours at a controlled temperature of 8-10 ºC and then pressed.
The fermentation takes place in stainless-steel tanks at controlled temperature for 2-3 weeks.

T A S T I N G   N O T E S

Straw yellow with greenish hues, the Lícia Albariño has strong varietal characteristics with hints of grapefruit, candied fruit, quince jelly, notes of fresh herbs, green apples, and minerals.

It is full bodied and well balanced, highlighting the aromas of citrus and green apple, with a long and persistent finish.

F O O D  P A I R I N G

This wine pairs deliciously with grilled fish—or any kind of seafood—Asian cuisines, rice dishes, salads and grilled vegetables.