2014

VALDEMONJAS, LLC.
English
We are all afraid: for our
confidence, for the future,
for the world. That is the nature
of the human imagination.
Yet every man, every civilization,
has gone forward because of its
engagement with what it has set
itself to do. The personal
commitment of a man to his skill,
the intellectual commitment and
the emotional commitment
working together as one, has
made the Ascent of Man.
Jacob Bronowski,
The Ascent of Man
The heart has its reasons,
of which reason knows nothing.
Blaise Pascal

OUR
PRINCIPLES
01

We believe in a patient,
sustainable and
ecological viticulture.
We believe in a humane
labour, which respects
the plant and the land.
We believe in
oenological concepts that
emphasize these values,
immortalised in the
grape as a result of our
efforts.

Valdemonjas is a family-led project based on

such values as humility, origins, compro-
mise, pride and passion. It was born from
the desire of highlighting the qualities of a
unique viticultural heritage: the vineyards
of Valdemonjas and Nogal de la Valera.
We have committed ourselves to respecting
future generations. For this reason, we have
chosen highly efficient systems of low
energy consumption, which do not require
any external help and are based on self-
development.
THE
VINEYARDS
02
Pago de Valdemonjas
Pago Valdemonjas, located between 700 and 750 metres above sea level, is a small domain
neighbouring the Vega Sicilia lands. The slopes of the Dueros second terrace have comple-
tely isolated this plot of land. Resulting from the dragging of the surrounding shelves the
soils are extremely heterogeneous. Besides, the stepped profile and varied expositions (East
and West) give birth to highly specific terroirs: Balcn (balcony), Platea (parterre), Palco
(box), Anfiteatro (amphitheatre), Gallinero (house)...
The vineyard was planted in espalier in the late 90s, and both north exposition and
north-south orientation reduce the amount of sunshine received during the long summer
days.
Since September 2010, Valdemonjas has been cultivated following organic methods:
Weed control is implemented through mechanical operations.
Fertilisation is carried out with natural fertilisers: ovine manure originating from ex-
tensive ranching.
Plagues are reasonably controlled and treated with traditional products.
No pesticide control is needed given the natural isolation of the land and the mainte-
nance of biological balance.
Nogal de la Valera
Located 800 metres above sea level, this
south-oriented domain belongs to the
right bank of the Duero and consists of
permeable sands laid over deep clay. As
tradition has it in the Ribera region, the
vineyard was planted with a typical go-
blet-training system, over 60 years ago.
Here are produced indigenous, unalike
tintos finos, authentic wine-producing
gems that have survived modernisation
thanks to their own idiosyncrasy of fa-
mily-owned vineyard, which was inhe-
rited from father to son. Six thousand
square metres of little agronomic value
but outstandingly rich in terms of vine
growing, which we purchased by
chance in 2009. This unique heritage
features the essence of auteur oenology:
peculiarity, complexity and personality.
Nogal de la Valera maintains its
strength and power, mirroring the qua-
lity of its surroundings. The handling of
this vineyard is done in the most tradi-
tional and artisan way.
Valdemonjas emerges from the evolution of ideas and concepts acquired and matured du-
ring our previous projects Abada Retuerta, Pagos del Infante and Lynus Viedos y Bo-
degas; the new company is led by the Moyano-Agera family: Alejandro Moyano, Mara
Rosario Agera, Alexis Moyano and Jorge Moyano.
We believe in oenological concepts that emphasize the values immortalised in the grapes.
As a result, we obtain products that do not go unnoticed, suggestive wines, made with pas-
sion, care and a hint of rebellion. To reach our goals, we have hired the best professionals.
The oenological bet is led by Luca DAttoma (www.lucadattoma.com), one of the few Italian
oenologists who achieved 100 points. He specialised in ecological and biodynamic wines,
and in his first experience with Ribera del Dueros tempranillo, Luca managed to bring the
elegance and subtle power of this variety to Valdemonjas wines.
I always felt attracted to nature and agriculture, and they have accompanied me
throughout my whole life. This passion took me to studying viticulture and vinification.
I developed my own working technique and style, which are based on my personal
and professional experiences, and I follow what my experimental instinct tells me. De-
termination, search for perfection and humility, combined with creativity and intuition
are the milestones of my professional life and the key to reach any goal.
For the complicated and delicate task of transforming our feelings into images, we counted
on the collaboration of Pati Nez (www.patinunez.com), a widely recognised graphic
designer and the first woman to receive the National Design Prize (2007).
The design of Valdemonjas labels reflects the company's concepts i.e. family, nature,
culture, history and artisan work through a simple and emotive language, with large
white areas as a symbol for culture and an orientation towards literature rather than
commerce.
Vademonjas winery has been planned by two young architects, Silvia Paredes and Ana
Agag (www.anagag.com), who both launched their careers at the well-known British prac-
tice: Foster & Partners. They have participated in projects as important as the elaboration
of the Bodegas Portia winery in the Ribera del Duero region, as well as the remodelling
of Chteau Margaux in Bordeaux, amongst others.
THE
PROJECT
03
SUSTAINABLE
DESIGN
04
The main objective of the planned winery is to preserve as much as possible the qualities
of the grapes. Since its inception, the design has integrated fair trade criteria:
Orientation and position so as to follow winds and minimise the impact on native ve-
getation.
Volume and shape in order to optimise the thermal inertia of the walls.
Exterior finish that maximises the comfort of the wine.
An interior design that minimises internal flow and circulation of the wine, but also
of the persons working in the winery.
We believe that the best energy is that which is not consumed. Therefore, we laid our
objectives into energetic self-sufficiency.
Water consumption is optimised by reusing and treating rainwater.
Use of traditional materials and construction techniques, simple but with long life
cycles, recyclable, long lasting; so as to minimise unnecessary energetic expenses..
An underground ageing warehouse in order to achieve natural thermal and hydro-
metric regulation, using passive systems of low or zero energy consumption.
THE
WINES
05
El primer beso (The first kiss)
EL PRIMER BESO is elaborated with grapes that originate
from the coolest and most vigorous areas of Valde-
monjas (Patio, Gallinero). These are young- harvested
grapes, picked at dawn so as to maintain their turgi-
dity and freshness.
From vivid-coloured and cheerful musts, after subtle
fermentations, as brief as forthright and intense, ari-
ses an audacious wine, a storm of aromas and sensa-
tions, which take you back to that first kiss.
Entre palabras (Between words)
In the Anfiteatro, Palco, Galera and Tribuna terroirs,
find their origin these delicate, selected grapes, of
early-ripeness. The wine obtained after laid-back fer-
mentations is educated from ten to twelve months
within the finest oaks. A combination of wisdom, tra-
dition, respect for origins and a hint of rebellion. A
wine born to be shared, made for those unhurried
moments with friends, when time stands still.
Los tres dones (The three gifts)
Wine with refined elegance, power and complexity.
Intense, concentrated and explosive fruits that find
their origin in the privileged slopes of Valdemonjas
domain: Balcn, Platea and Butaca. The grapes go
through an intense and well-balanced ripening pro-
cess, and finish their fermentation and maceration in
micro containers. This wine is structured but easy to
drink, full of character and carefully cradled and re-
fined from twelve to fourteen months in the best of
French oaks, with hints of Hungarian woods.
Abr las alas (I opened my wings)
This is the crown jewel of our project. The grapes
are the result of a respectful and fair viticulture, and
are cultivated in compliance with wine-making tra-
ditions. The sixty-year-old tinto fino vine trees, all si-
milar but nonetheless different from one another,
have adapted to the extreme weather conditions of
our land. Shaped up by time, they bear fruits, which
are as scarce as they are balanced, concentrated,
complex, unique and unrepeatable. Fruits that give
birth to an exclusive wine of its own character, refi-
ned during twelve to fourteen months within impe-
rial barrels from French master coopers.
The passion and care we have shown while developing our project have been widely
recognised both at national and international level, as proven by the gold and silver
medals won at the most prestigious world contests such as the Vinalies Internationales
Paris, Mundus Vini, Les Citadelles du Vin, Concours Mondial de Bruxelles, Tempranillos
al Mundo, Bacchus, Zarcillos, among others.
MENTIONS AND
ACKNOWLEDGEMENT
07
Our project addresses people who show high levels of expectancy, care for sustainability,
respect for nature and are conscious of this worlds fragility.
Distribution is a vital element of the project; we maintain a close relation with our
retailers, both at national and international level. Currently, we have representatives in
Switzerland, Belgium, France, Australia and Mexico. All share the same passion for wine
and transfer it to our natural customers, i.e. creative kitchen restaurants, gourmets or
simply gastronomy and wine lovers.
Direct sale is another of our essentials. The concept is closely related to the warehouse
design, which is located in a privileged spot so as to attract private and exclusive visits.
CUSTOMERS
AND MARKETS
06
Valdemonjas was created on June 8th, 2012 as a limited liability company, with tax no.
B47695192. It is written in the Mercantile Register of Valladolid with writing number
2012/238 and was presented with the following entry number: 1/2012/2.719,0, diary 78, seat
648, and was registered on June 11th, 2012, volume 1420, page 9, and inscription 1 with
VA-24915 page.
Contact
Valdemonjas, LLC
Antonio Machado, 14. 47008 Valladolid
+34 983 248 294 www.valdemonjas.es
Follow us:
ABOUT THE COMPANY
08
Retailers
A CORUA
Vinoteca O Gaiteiro. C/. La Iglesia, 24.
15621 Larage-Cabaas. Tel. 981 433 841
BARCELONA
Celler del Cava. C/. Galileo, 238. 08224
Terrassa. Tel. 937 892 988.
CASTELLN
Gescomer. Pl. del Mercado, 10, 3. 12580
Benicarl. Tel. 964 475 761
GRANADA
Miguel Pedraza Rodrguez. Ctra. Sierra
Nevada, 140. 18190 Cenes de La Vega.
Tel. 958 486 134.
GUIPZCOA
Vinoteca Ardoteca Mendibil. Pl. San Juan
de la Cruz, 2. 20302 Irn. Tel. 943 660 400.
MADRID
Josu Recio Castao. Paseo de las Delicias,
104, 1 d. 28045 Madrid. Tel. 647 531 103.
AUSTRALIA
Tapavino. 6-8 Bulletin Place. 2000 NWS
Sydney. Tel. +61 292473221.
BLGICA
Sudvin. Avda. Reine Astrid, 81. 1410
Waterloo. Tel. +32 23875114.
Les Vents d' Anges. Rue du Tienne, 7. 1490
Court-Saint-Etienne. Tel. +32 473731503.
MXICO
Terra & Mondo. Presa Ro Mayo Lt 49;
Colonia Recursos Hidralicos. 54913 Estado
de Mxico. Tel. +01 55 24870449.
SUIZA
Pamisa. Le Sansuvy, 33. CH-1772 Grolley.
Tel. +41 264754378.
2014
VALDEMONJAS
TECHNICAL DATA SHEETS
Most probably the most difficult harvest we
have known since our debut in the 90s. The
extreme drought could only be softened by
the greatness of the land.
We had to prune the racemes to adjust the
load to the lack of rain, in order to avoid
overburdening the plant.
We harvested step by step: first, the plants
with higher risk of dehydration, then the
highly vigorous vines from cooler areas,
and finally the areas with the highest
potential where plants were well balanced
and optimally matured.
One month of harvesting for a crop lessened
by over 20%. It was therefore an atypical
year for EL PRIMER BESO, which received not
only grapes from its entitled terroirs (Patio
and Gallinero), but also from others (Platea
and Balcn) with high-quality potential.
We harvested very selectively, in 2 or
3 steps, according to each plants develop-
ment stage. We started on September 20th
at 5:30 AM. With torches, we picked the
first racemes in the Gallinero at a tempe-
rature of 10.5C. We finished harvesting on
October 12th, day of the Pilar.
For this EL PRIMER BESO, we destemmed and
selected slightly by removing stalks, we
squeezed directly into the inerted and
refrigerated tank. Without waiting, we
started the alcoholic fermentation by brin-
ging in some oxygen and maintaining a
temperature for fermentation at white
wine level. We cut macerations short and
immediately after, pressed mildly to avoid
the herbaceous and astringent aromas
caused by skins and seeds at early matura-
tion stage. We extracted only the prime of
a young and delicate wine. Malolactic
fermentation started in the tank, without
problems.
Before October ended, EL PRIMER BESO was
ready for tank ageing, which Luca
DAttoma established at 6 months.
2012 Vintage
EL PRIMER BESO is elaborated with grapes
that originate from the coolest and most
vigorous areas of Valdemonjas (Patio, Galli-
nero). These are young-harvested grapes,
picked at dawn so as to maintain their tur-
gidity and freshness.
From vivid-coloured and cheerful musts,
after subtle fermentations as brief as forth-
right and intense arises an audacious
wine, a storm of aromas and sensations,
which take you back to that first kiss. The
label, designed by Pati Nez, was inspired
by a 19th-century engraving and suggests
nature and history.
EL PRIMER BESO
The first kiss
Eye: cherry red, clear and shiny.
Nose: clean aromas, slight fresh red
berries aromas.
Mouth: fresh and accessible at first,
with a final explosion of red berries;
buttery notes; light and balanced, with
present tannins but sweet. Easy to sip.
Serving temperature: 16-18 C.
Conservation time: approximately
5 years.
Best serving: three-month bottled.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 15 years of age; Cordon
de Royat spur-training system, double
variant.
Terroirs (domain of Valdemonjas):
Patio, Gallinero and small selection from
Platea and Balcn (Quintanilla de
Arriba).
Type of soil: limestone with a pH over
8, light and deep soils.
Alcohol content: 13% vol.
Elaboration: fermentations and ageing
in stainless tank. Bottled in May, 2013.
Bottle: Burgundy-styled Ecova Amiga,
light and compact, 75 cl.
Box: 6 flat-laying bottles in cardboard
box.
It was the first harvest, planned from the
field with Luca DAttoma with the objective
of combining the freshness with light ripe-
ning processes, without excesses, in a year
where the plant drained all resources of
the soil.
We started harvesting very early: on Sep-
tember 29th , at dawn. With torches, we
picked the first racemes of the Anfiteatro,
which reached the winery in the early
hours of the morning, at a temperature of
6/8 degrees.
We destemmed and selected the grapes by
removing stalks, then moved almost wit-
hout squeezing to the inerted and refrige-
rated tank. We carried out a prefer-
mentation to extract as many aromas as
possible, then followed seven days of frank
fermentation and five days of maceration.
Afterwards, we pressed very lightly so as
to extract the very prime of the wine avoi-
ding stridency and bitterness. Malolactic
fermentation started slowly and without
problems in the tank, for part of the load.
Ageing was carried out in barrels of 225
and 500 litres not to saturate the wine with
wood, but only round it up and accompany
it. The vintage was bottled on December
29th, 2012, celebrating the coming of the
New Year.
2011 Vintage
In the Anfiteatro, Palco, Galera and Tri-
buna terroirs, find their origin these deli-
cate, selected grapes, of early-ripeness. The
wine obtained after laid-back fermenta-
tions is educated from ten to twelve months
within the finest oaks. A combination of
wisdom, tradition, respect for origins and
a hint of rebellion. A wine born to be sha-
red made for those unhurried moments
with friend, when time stands still.
ENTRE PALABRAS
Between words
Eye: full and intense ruby.
Nose: powerful and complex aromas
of ripe black berries, and slight
aromas of roasted coffee and dark
chocolate.
Mouth: delicate and cool of ripe but
not yet confited fresh black berries.
Presence of balsamic woods, fine and
elegant tannins and light roasted
cacao. Long but medium-lasting sip.
Serving temperature: 16-18 C.
Conservation time: beyond 2020.
Best serving: starting from 2014.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 15 years of age; Cordon
de Royat spur-training system, double va-
riant.
Terroirs (domain of Valdemonjas):
Anfiteatro, Galera and Palco (Quintani-
lla de Arriba).
Type of soil: limestone with a pH above
8, deep soils formed from the dragging
of the surrounding shelves, of fine tex-
ture, permeable, over layers of deep clay.
Alcohol content: 14% vol.
Elaboration: alcoholic fermentation in
stainless tank, malolactic fermentation
partially in barrel.
Ageing 12 months in barrel of 500 and
225 litres of French and American oak
and bottled since March 2013.
Bottle: Burgundy-styled Ecova Amiga,
light and compact, 75 cl.
Total production: 2.770 bottles.
Box: 6 flat-laying bottles in cardboard
box.
2011 Vintage
For this the first harvest planned from the
field with Luca DAttoma, we tried to keep
the freshness of the best grapes of the te-
rroirs showing the most balanced ripeness.
Terroirs whose production was limited and
strictly adapted to the resources of the soil
and the vintage. These, on September 24th,
were the last harvested in a premature crop.
At the brisk of dusk, with torches, we picked
these selected racemes of the Balcn and
Platea, at a temperature of 10C.
We destemmed and selected carefully,
removing not only stems but also grapes
which were not ripe.
Without squeezing, we placed part of the
crop in a tank and the rest in barrels, which
were opened on one side for the occasion,
as well as inerted so as to avoid oxidation.
We made the pre-fermentation last as long
as we could. A pre-fermentation intended to
extract as many aromas as possible, then
nine days of frank fermentation, followed
by five days of maceration. Afterwards, we
pressed very lightly so as to extract the
very prime of the wine avoiding tannicity.
Malolactic fermentation started slowly and
without problems in the tank, integrally in
the barrels.
Ageing was mainly carried out in 225 l ba-
rrels and some of 500 l not to saturate
the wine with wood, but only round it up
and accompany it. The vintage was bottled
on May 15th 2013, a favourable day accor-
ding to the biodynamic calendar.
Wine with refined elegance, power and
complexity. Intense, concentrated and ex-
plosive fruits that find their origin in the
privileged slopes of Valdemonjas parcel:
Balcn, Platea and Butaca. The grapes go
through an intense and well-balanced ripe-
ning process, and finish their fermentation
and maceration in micro containers.
This wine is structured but easy to drink,
full of character and carefully tucked in
and refined from twelve to fourteen
months in the best of French oaks, with
hints of Hungarian woods.
LOS TRES DONES
The three gifts
Eye: full and intense ruby.
Nose: powerful and complex aromas
of ripe black berries, and slight
aromas of roasted coffee and dark
chocolate.
Mouth: delicate and cool of fresh ripe
black berries. Presence of balsamic
woods, very fine, sweet and elegant
tannins; and light roasted cacao.
Medium-bodied but long lasting sip.
Serving temperature: 18-20 C.
Conservation time: beyond 2020.
Best serving: starting from 2014.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 15 years of age; cultiva-
ted in espalier, with Cordon de Royat
spur-training system, double variant.
Terroirs (domain of Valdemonjas):
Balcn and Platea (Quintanilla de
Arriba).
Type of soil: limestone with a pH above
8.2, medium-depth soils (2 meters),
north-exposed slopes made of fine-textu-
red, permeable soils, over layers of deep
clay.
Alcohol content: 14,5% vol.
Elaboration: alcoholic fermentation in
open barrel and stainless tank; and ma-
lolactic fermentation in barrel.
Ageing of 14 months in 225-l and 500-l
barrels made of French and Hungarian
oak; bottled since May 2013.
Bottle: Burgundy-styled Ecova Amiga,
light and compact, 75 cl; Bourgogne Tra-
dition 2 for the magnums.
Total production: 2,350 bottles of 75 cl
and 350 magnums.
Box: 6 flat-laying bottles in cardboard
box / one-bottle wooden box.
2011 Vintage
Barely arrived, we did nothing more than
observing and looking after the domain. It
was a perfect year, no excess, with a won-
derful autumn for ripening processes. All
1,760 kg of grape were harvested on
September 29 in the early hours of the
morning; and reached the winery at a tem-
perature of 16C.
We destemmed and selected the grapes
carefully, and placed them directly without
squeezing into the two 225-l Bordeaux
barrels, with open lid, which had been pre-
pared for the occasion.
For the first time, we were elaborating wine
in an open barrel, which had nonetheless
been previously inerted with dry ice.
Fermentation started spontaneously, leaving
us as mere observers of what was happe-
ning. Eight day of fermentation, five days of
maceration and a very slight pressing to to
extract the very prime of the wine. Malolac-
tic fermentation started directly and without
problems. After 35 days, the wine was ready
for ageing. There was no need to analyse
for us to realise the intrinsic quality of the
matter: a complexity, power and persistence
that we had never experienced before.
Ageing was carried out in 100% new
French barrels with three transfers to first
fill barrels; 18 months in total. We used
extra fine grain T5 Taransaud barrels,
semi-toasted casks that were naturally
dried for 60 months. The vintage was
bottled on September 8th 2011.
This is the crown jewel of our project. The
grapes are the result of a respectful and
fair viticulture, and are cultivated in com-
pliance with wine-making traditions. The
sixty-year-old tinto fino vine trees all simi-
lar but nonetheless different from one
another are adapted to the extreme weat-
her conditions of our land. Shaped up by
Time, they bear fruits, which are as scarce
as balanced, concentrated, complex, uni-
que and unrepeatable. Fruits that give
birth to an exclusive wine of its own cha-
racter, refined during twelve to fourteen
months within imperial barrels from
French master coopers.
ABR LAS ALAS
I opened my wings
Eye: full and intense ruby.
Nose: powerful and complex aromas
of fully ripe black berries. Roasted
coffee and dark chocolate.
Mouth: powerful and cool, of fresh
and ripe but not yet confited black
berries. Presence of balsamic woods,
fine and elegant tannins; and slightly
roasted cacao. Long and persistent sip.
Serving temperature: 18-20 C.
Conservation time: beyond 2025.
Best serving: from 2013.
Tasting note
Other
characteristics
Grape variety: tempranillo.
Vineyard: over 60 years of age;
traditional goblet training.
Terroir: Nogal de la Valera, a south-
exposed parcel on the right bank of the
Duero, at 805 meters above sea level
located in La Horra (Burgos).
Type of soil: limestone, superficial per-
meable sand texture over deep clay.
Alcohol content: 15% vol.
Elaboration: open-barrel alcoholic fer-
mentation; malolactic fermentation in
barrel.
Ageing 18 months in T5 Taransaud ba-
rrels; bottled since September 2011.
Bottle: stylish and heavy Burgundy-
styled Tendance Antique, 75 cl.
Label: the drawing finds its origin
in a 19th-century engraving, taken from
the patent for a flying machine
presented in the United States.
Total production: 250 numbered bottles
divided into 25 batches of 5 bottles each
(40% for export).
Box: 6 flat-laying bottles in cardboard
box/one-bottle wooden box.
E
d
i
t
i
n
g
,

d
e
s
i
g
n

a
n
d

l
a
y
o
u
t
:

C
o
n
b
u
e
n
a
l
e
t
r
a
/

i
d
e
o
t
a
s
,

g
r
a
n
d
e
s

i
d
e
a
s
A
l
l

i
m
a
g
e
s

b
e
l
o
n
g

t
o

V
a
l
d
e
m
o
n
j
a
s

e
x
c
e
p
t

b
o
t
t
l
e
s
,

m
a
d
e

b
y

A
l
e
x
i
s

T
a
u
l

t
o

P
a
t
i

N

e
z
.