Immortalis, by Pago Aylés

A project born from the passion of the team at Pago Aylés, led by their commercial director, Felix Moreno.

IMMORTALIS was created with a clear idea in mind: showing every wine lover the immortality of a significant part of the Spanish cultural heritage.
Determined to show the wealth and predominance of the traditional grape varieties spread all over the country, each region having their own living treasure, the team sought to partner with growers that exemplify the terroirs. The project took root in the regions of Murcia (D.O. Bullas) and Aragón (D.O. Calatayud). A third wine was added to the portfolio, from Galicia (D.O. Rías Baixas).



Grapes: Old vine Monastrell (a.k.a. Mourvèdre, Mataro).
Appellation: D.O. Bullas
Average age of vineyard: 45 years
Altitude: Between 700-1000 m.a.s.l.
Soil: Clay, calcareous and stony
Climate: Warm Mediterranean

Viticulture/ Vinification:
The grapes were grown in old vineyards with very low yields (Max. 3,000 kg / ha), and with a long ripening period.  Harvesting took place during the second week of October at the optimal moment of ripeness. The grapes were manually harvested and sorted prior to starting the fermentation.
The wine was aged for 3 months in French oak barrels.


Grapes: Mostly old vine Garnacha
Vintage: Blend of 85 % 2015 – 15 % 2014
Appellation: D.O. Calatayud
Age of the vineyard: Between 25- 40 years old
Altitude: Between 700-1000 m.a.s.l.
Soil: Chalk and Clay
Climate: Continental – Mediterranean. Minimal rainfall.

Viticulture/ Vinification
Long ripening period with important diurnal temperature
variations. Low yield (2,500 kg / ha) old bush vine fruit manually harvested during the 2nd week of October.
A portion (40%) of the wine was aged for 4 months in French oak barrels.


Grapes: 100% Albariño
Appellation: D.O. Rías Baixas
Age of the vineyard: 40 years old
Altitude: 300 m.a.s.l.
Soil: Granitic and slate
Climate: Atlantic with Continental Influence. Large differences between day and night temperatures.

Viticulture/ Vinification
The hand harvesting, manual selection and destemming of the best grapes took place during the last week of August.
The yields were lower than average for the “Condado de Tea” subzone named after the river Tea, a tributary of the Miño River which is located in a fairly mountainous area.
Contrary to Val do Salnés, Condado de Tea is more inland, warmer, and drier with an average temperature of 15ºC that can soar to 40ºC during the summer.
Cold maceration was used to extract the maximum intensity of aromas and the minerality of the terroir. Indigenous yeast fermented the must under a controlled temperature of 15-16 ºC in stainless steel tanks, followed by ageing on lees for 4 months with manual batonnages.