Abuelo paco

The Tribute

Francisco Romero de Ávila Serrano in the family was affectionately called Abuelo Paco (Grandpa Paco)

Grandpa Paco was the one who transmitted to our father the knowledge acquired from generation to generation. Among the practices inherited, is the fermentation process in amphoras, a traditional winemaking technique that we continue to use in the winery to make our wines.

For us, it is important to determine the origin, the climatic vintage and the variety with the greatest precision in each individual wine because no two years are the same. As Grandpa Paco used to say, “no vintage is the same as the previous ones, which is reflected in the different wines obtained.”

Those words taught us to see each generation of our family as a new harvest in which, even sharing the same knowledge, transmitted over the years, each one has its own uniqueness.

Abuelo Paco is our way of always savoring our grandfather’s oenological style. All the teachings and learning that make us; everything that we do not want to forget.

Old tempranillo and syrah vines were chosen for its production. As with the other wines, it is fermented in amphoras.

After a year of sitting in vats and fifteen months of aging in 225 liters French and American oak barrels, the final product is rounded-off and refined by yet another year in the bottle.

A corpulent wine, silky pleasant and long lingering.

Grape variety

60% Tempranillo; 40% Syrah.

Aging

12 months of aging in amphora.
15 months of aging in French and American oak barrels.

Tasting notes

A bright and savory wine, Abuelo Paco charms the senses with fine aromas of cherry tart, cranberry pie, and cocoa notes that are nicely integrated with a spice character and a slight hint of vanilla from its time spent aging in oak barrels. On the palate, it is very balanced with silky and persistent tannins that lead to an elegant and velvety finish.

Abuelo Paco is enjoyable now while also cellar-worthy.