It was the legendary Vega Sicilia estate that first manifested the extraordinary potential of Ribera del Duero. In the last few decades, many other producers in the idyllic Duero river valley have risen to the occasion, producing a denser, more structured style of Tempranillo than is generally made in Rioja. The difference is the schist undersoil beneath the limestone and chalk top layers, giving the wines more intensity, while still preserving a keen focus and liveliness that’s prized in the best Tempranillo.

Marqués del Campo is produced by an association of grape growers in the village of La Aguilera. Their cooperative dates back to the 1960’s, and many of the local vines date back to the early 1900’s, so they’re deep rooted and dry-farmed. Winemaker Caesar Mate has worked at the winery for 15 years, so he knows the local vineyards well. The wines are traditionally clarified using egg whites, but the yolks aren’t merely discarded - that would be wasteful! Instead, they’re donated to the local convent, where nuns use them to make pastries and deserts that they then sell.