For the ocassion we travel to Bodegas Margón in the Spanish appellation of Tierra de León, where Laura Courel, responsible for sales of the winery, receives us. Located in Pajares de los Oteros, in the province of León, the history of the winery goes back in 2007, almost to that of the Appellation of Origin. It is the project of two entrepreneurs, Eugenio González and Alfredo Martínez, who moved by their passion for wine, they acquire some of the oldest vineyards in the region, and involve in the process one of the best winemakers of the moment, Raúl Pérez as manager and enologist, the result, the Pricum brand.
The personal touch of Raúl Pérez is present in the project since its inception, it is noticeable at all times, especially that Burgundian mark, introducing the concept of "terroir" that characterizes him in all his wines. From the acquisition of old vineyard, with many of its centenary vines, creeping vineyards, without trellises, to the manual harvest selecting the grape at the right time. The way to make the wine includes use of the cold chamber to receive the bunches, located on an upper floor to facilitate the fall by gravity. Steel deposits are avoided to focus on large conical-shaped wooden tubs for fermentation. The aging takes place in French oak barrels.
Currently the winery has 25 hectares in property divided into several plots, all in clay soils except the Paraje del Santo, settled on sandy soil. The production that is obtained supposes between 50,000 to 60,000 bottles per year. Under the brand Pricum, white, rosé and red wines are sold. The Albarín grape is used for whites, while rosés and reds are made with Prieto Picudo, the queen grape of the appellation of origin Tierra de León, a grape difficult to tame, which stands out for its high acidity, which transmits freshness, and is also a good quality for barrel aging.
With Albarín grape the Pricum Albarín Barrica is made (fermentation and aging of 7 months in oval tubs of French wood) which is very aromatic and surprisingly fresh to the palate, and the Albarín Valdemuz Pricum, with 60 months in French oak barrels (the nine first months on lees and one or two barrels depending on the year), it is made of 100% Albarin grapes. For the Rosé, it is important to know that the origen appellation of Tierra de León has a strong tradition of rosé wines, the standard bearer is the rosé Pricum, the only wine from the winery that ferments in stainless steel tanks. It transmits aroma, freshness, acidity, those values that inspire a wine of this type. Special mention should be made of the Pricum Rosado Barrica, with a fermentation and aging of 7 months in oval tubs of French wood.
Talking about red wines, the Pricum Primeur is the youngest wine and from which more bottles are obtained. It is a wine that ferments in trunk conical oak tanks and has a aging period of about 10 months in French oak (the barrel period varies according to vintage). The result is a frank wine, honest, fresh, with marked acidity, and very fruity.
Pricum Prieto Picudo 2012, has spent nineteen months in contact with French oak barrels, after having fermented in oak tanks. This is transmitted to the wine that shows a great balance between the floral aromas and the red fruit of the forest, together with the aromas of the wood. Balance that is also perceived in the mouth with the acidity fully integrated with wood and fruit. The result is a balanced, fresh and ripe wine.
Pricum Paraje del Santo (Fermentation in wooden tubs and 17 months French oak barrels) presents as a differential characteristic its provenance of sandy soils. It is a tannic wine, fleshy and powerful, with toasted and roasted notes that join the floral and fruity aromas with the acidity of the background very integrated.
Special mention as a peculiar elaboration of the winery is Pricum Aldebarán Vendimia Tardía, the only wine from the winery made entirely with Verdejo, of which only one 500-liter cask is produced. The grape harvest takes place in December, (in some cases grape is used affected by Botritis), in a land where temperatures are usually below zero. Subjected to a process of fermentation and aging for 16 months in French oak barrels of 500 liters, the result is a semi-sweet wine, fresh, aromatic, sweet, and with numerous fruit nuances on the palate, in line with the Center's ice wines Europe.
We left for the end the Pricum Valdemuz, a real luxury wine, from centuries-old vineyards, excellent value for money, and which we echo in a separate tasting note.