Campo de La Guardia
Styles
Principal grape varieties
Terroir
Natural factors
- Vineyards on the Mesa de Ocaña, a páramo plateau suspended more than 100 m above the Tagus valley.
- Calcareous soil, highly saline, with alkaline pH, low in assimilable nitrogen, and high in potassium.
- Average relative humidity of 15% throughout the entire vegetative period.
- The Algodor (west) and Cedrón (east) rivers have carved valleys and ravines into the limestone massif.
- Continental climate: wide diurnal temperature variation during the ripening period (Jul–Sep), promoting polyphenol synthesis.
Human factors
- Controlled irrigation from flowering to véraison according to rainfall; doses range between 600 and 1,500 m³/ha per season. (via Wikipedia · CC BY-SA 4.0)
- Trellis-trained with double cordon; spurs spaced apart to encourage canopy ventilation. (via Wikipedia · CC BY-SA 4.0)
Product characteristics
- Medium-to-deep coloured red, bright and dense, complex, powerful, with a long, flavoursome finish.
- Saline soils and low humidity concentrate aromas and polyphenols, contributing body, structure, and high alcohol.
Terroir / wine link
- Saline soil, high potassium content, and low relative humidity stress the vine → small berries, higher skin-to-pulp ratio, wine more concentrated in aromas and polyphenols.
Facts drawn from the cahier's terroir-link section (Lien au terroir) by automatic interpretation — see the the specification.
Sources
- eAmbrosia register (EU) — File number PDO-ES-A0055
- Official trade body site — Bodegas Martúe — Pago Campo de la Guardia