Belondrade
Castilla y León, Spain
The Winery
Didier Belondrade’s vision and philosophy have significantly shaped the world of Verdejo wines, pushing boundaries and creating a distinct legacy with BELONDRADE Y LURTON. His ambition to craft a wine with ageing potential, focusing on the Verdejo grape, was revolutionary in Spain, especially at a time when ageing white wines in that region was largely unheard of. Didier´s respect for nature, shown by organic practices, careful grape selection, and his use of spontaneous fermentation, reflects a philosophy that blends both tradition and innovation. The ageing process—spending time in barrels and bottles—creates wines with depth and character, and Didier’s focus on detail and authenticity shows his commitment to bringing out the very best of the terroir.
The Terroir
At present, BELONDRADE´s estate has 41 hectares of its own vineyards distributed in 24 plots, at an altitude of about 750 meters below sea level and with vines with an average age of more than 30 years. The
soils are composed of a layer of clay and sand pebbles in different percentages and clay bedrock. However, the proportion of these elements varies from one plot to another, which gives the musts and wines different characteristics. For this reason, the complex assemblage process that Didier personally carries out, together with Marta Baquerizo, technical director and oenologist of the winery, and Jean Belondrade, second generation, is fundamental.
The Wines
BELONDRADE creates its own interpretation of Verdejo, which is based on three pillars:
1. Individual vinification by parcel. The great differences between the plots that make up the estate provide a diversity of nuances, contributing to the balance and complexity of the BELONDRADE wines. Each of the plots is harvested individually and following a completely manual process.
2. Spontaneous fermentation and barrel ageing provide the advantages of ageing on the lees in small volumes and the vinification of small batches. By individually selecting the cooperage and barrel age for each plot, the goal is to ensure that the wood's influence and its toasting contribute complexity without overpowering the wine.
3. Assemblages. In June, the barrels are tasted one by one to make a dozen batches depending on the organoleptic characteristics of the wine; then the final blending is carried out to create the BELONDRADE Y LURTON of the vintage.
