PAGO AYLÉS

The classic Pago Wines.

“A” of Aylés
It was the 1st Pago wine produced in Aragón, Spain.

Alcohol: 13.50%
Varieties: 33% Merlot, 34% Tempranillo, 18% Garnacha, and 15% Cabernet Sauvignon.
Night harvested. Cold prefermentative maceration. Temperature controlled fermentation with pumpings and delestages. Malolactic fermentation takes place in french oak cask. Aged for 3 months in French oak barrels from Allier (225 L).
In process of being certified BIO.

Not available.
“Y” of Aylés
The wine that started it all. Two bottles of this wine and barbuVINS was born a couple of years later.
A blend of Garnacha, Tempranillo, Merlot, and Cabernet Sauvignon grown at 450-500m a.s.l.

Night harvested. Cold prefermentative maceration. Temperature controlled fermentation with pumpings and delestages. Malolactic fermentation takes place in french oak cask.
In process of being certified BIO.

Past vintages
2016 — Alcohol: 14.5%   (RS 1.4 g/L; Free SO2 48 mg/L)
34% Garnacha, 27% Tempranillo, 23% Merlot, and 16% Cabernet Sauvignon.
Aged for 8 months in new and used American and French oak barrel (225 L).

Available
2017 in 750 ml (case of 6 bottles).
2017 — Alcohol: 14.5%   (RS 3.3 g/L; Free SO2 60 mg/L)
35% Garnacha, 26% Tempranillo, 23% Merlot, and 16% Cabernet Sauvignon.Aged for 7 months in new and used French oak barrel from Allier (225 L).
2016 in 1500 ml format (case of 4 bottles).

“L” of Aylés
The 1st rosé Pago wine in Aragón, Spain

Varieties: A different rosé made up of 50% Garnacha and 50% Cabernet Sauvignon. Night harvested. Cold prefermentative maceration. Temperature controlled fermentation in neutral oak barrels. No malolactic fermentation to preserve acidity and freshness.
Certified BIO.

Past vintages
2019:
Alcohol: 13.5%; RS 5.6 g/L; Free SO2 125 mg/L

Hopefully, vintage 2020 will soon be available in 750 mL format (case of 6 bottles).

“É” of Aylés
Varieties: 100% Tempranillo.
Night harvested. Cold prefermentative maceration.
Temperature controlled fermentation with pumpings and delestages. Malolactic fermentation takes place in french oak cask. Aged for 10 months in French 225 L new and used oak barrels.
Available in 750 mL format (case of 6 bottles).
In process of being certified BIO.

Past vintages:
2015: Alcohol: 13.5%  (RS 1.6 g/L; Free SO2 58 mg/L).

“S” of Aylés
Varieties:  100% Garnacha from the oldest vineyards.
Night harvested. Cold prefermentative maceration. Temperature controlled fermentation with pumpings and delestages. Malolactic fermentation takes place in oak. Aged for 12 months in new and used French oak barrels from Allier (225 L and 300 L). Available in 750 ml format (case of 6 bottles).
In process of being certified BIO.

Past Vintage
2017: Alcohol: 14.5%; RS 1.8 g/L; Free SO2 64 mg/L

3 de TresMil
The Pago Aylés reference; made with grapes from the best 3 ha of the property.

Varieties: 35% Garnacha, 35% Merlot and 30% Cabernet Sauvignon.
Manual night harvest. Cold prefermentative maceration. Temperature controlled fermentation with pumpings and delestages. Malolactic fermentation takes place in french oak cask.
Aged for 12 months in French and American 225 L new and used oak barrels.
In process of being certified BIO.

Available in 750 ml (case of 6 bottles)… and 5000 ml formats. Yes, 5 L ! (special order).

Past Vintages
2016: 14% Alcohol; SR 1.7 g/L; Free SO2 33 mg/L