Pago De Cirsus
Pago De Cirsus

At Bodega Pago de Cirsus we craft wines using the highest quality level of production, known as “Denominación de Origen Vino de Pago”. The terrain, microclimate and grape varieties cultivated here provide our wines’ distinct character, setting us apart from others wineries. The production of Pago de Cirsus wines begins with grapes from our vineyard. The Estate also counts with state-of-the-art facilities for on-site production and bottling, allowing for a seamless process and preserving the very essence that makes our raw materials unique. 

The Winery is located in the Estate’s highest point, from where much of the vineyard can be seen. The underground cellar allows for stable temperature and humidity levels throughout the year.

The harvest begins between late August and early September. The white grape varieties are the first to be harvested. They are harvested at night, when temperatures are cooler and within the cover of night; to avoid these delicate grapes from losing their qualities and rusting with daylight. To determine the optimum harvest date, we perform continuous maturation controls. The vineyard is divided into parcels, allowing for each parcel to be harvested at its ideal state of maturity and processed separately. For this we have two processes:

Nave de Tinas  is where the higher-end wines are produced. A selection of the best grapes, hand-picked during the harvest is brought here in small boxes. These grapes are stored in a cold-room for pre-maceration for 24 hours, after which they are taken to a sorting table. Those clusters that do not meet required quality parameters are eliminated. The pulp is then transferred to 7 French oak barrels: two 5,000-litre oaks and five 8,000-litre oaks. Inside each oak is a coil through which cold water circulates, maintaining the desired temperature for fermentation.

During fermentation, regular pump-over and occasional delestage take place to facilitate the extraction of the rich components found in the grape skins. After fermentation, only the wine drained by gravity will become part of the coupages of our higher-end wines, which is then transferred into French oak barrels where the second fermentation, also known as malolactic fermentation, takes place.

The Development Area  is equipped with the best technology to produce quality wines. It also has a cold exchanger that lowers the temperature to 7-8 °C where the pulp circulates for approximately 72 hours. Once this time has elapsed, the temperature rises naturally and fermentation begins. The stainless steel tanks are equipped with an automatic temperature controlling system, as well as programmable pumping during the day and night allowing for greater extraction of color and aromas.

The area of oak aging is semi-buried in the mountain. Its darkness, temperature and humidity is ideal for the rest phase and the evolution of the wine inside the oaks. Both the grapes and the oaks must pass through rigorous selection criteria. Of the 700 oaks in the Oak Room, about 90% are made of French oak and the remaining 10% of American oak with variable degrees of toasted oak depending on the result desired. The oaks have a maximum age of three years, this way we ensure we get the quality our grapes require. The aging of our wines takes a minimum of 12 months and a maximum of 18 months.

Adjacent to the Oak Room is the Bottling Room, a climate-controlled area where the bottles lie horizontally for proper development. It is during this part of the process that all the work done on the field and the cellar comes together.

Our winery has 55 stainless steel tanks of varying sizes, and 7 French oak vats with a capacity to yield a total of 1.3 million liters of wine.

Attention to detail in decision-making factors, from the selection of the land for the vineyard, the grape varieties and harvest time, to the aging and production methods, have provided a distinct character and personality to our wines, earning us national and international recognition as one of Spain’s best Vinos de Pago. 

Clasification System of Wines in Spain - Vino de Pago being the Highest

Pazo San Mauro
Pazo San Mauro

The Pazo San Mauro winery, located in DO Rias Baixas, was acquired in 2003 by Marqués de Vargas Family Wines & Estates from Rioja. Since then, the new owners have invested heavily in both the restoration of its magnificent buildings and the construction of a new wine cellar, with the most advanced technologies for the finest production of wine. The winery produces two white wines from the Albariño grape; all grapes are grown in the estate's own vineyards.


The Pazo (or manor house) that overlooks the property is located in the parish of San Pablo de Porto, part of the town of Salvaterra do Miño. Built in 1591, shortly after the chapel that was erected in 1582 in honor of San Mauro, or San Amaro, the Pazo was the main dwelling of Pereira do Castro,  a descendant of King Sancho I of Portugal. Two magnificent family coat of arms hang in the chapel to attest to the family's noble history. Vine cultivation has always been intimately linked to the history of the Pazo. The remains of an old winepress can be found in the building, proving that wine was already being made in the Pazo in the 16th Century.The first modern bodega was built in 1988, when Pazo San Mauro was formally established.


The 75-acre estate is situated in a privileged location for the cultivation of the grape vine attributable to optimal soil conditions, an exceptional micro-climate, midday sunlight exposure and protection from northern winds. The Condado do Tea, where the winery is located, is the most southern area and therefore the sunniest. Because of this, a more complete and early maturity is achieved here, where harvesting can be carried out 15 to 20 days earlier and the required degree of alcohol can be guaranteed. The vines are planted in descending terraces towards the Miño River, creating a natural amphitheater facing south with extraordinary sunlight. The river stones on the hillsides and the alluvial soil on the riverbanks allow for the optimal cultivation of different varieties. Although the majority of the vines are Albariño, there are plantings of other white varieties, such as Loureiro, Treixadura and Torrontés. The grapes are grown on trellises in restricted production and are exposed to optimal ventilation, resulting in the highest quality fruit. The average vine age is 30 years.


During the harvest, we practice a rigorous selection of grapes, sourced exclusively from our estate vineyards. They are handpicked in 44 pound boxes. Once harvested, the stalks are removed and a cold maceration is carried out during which time the skins are in contact with the must for several hours in order to extract the highest degree of aromas. This is followed by a fermentation of 15 days in stainless steel tanks at 62-64ºF.

One of the wines produced in the winery (Sanamaro) is put through a process of “sur lie” and “bâtonnage”, in which the lees are in contact with the wine for several months in stainless steel tanks with frequent stirring. The result is a more complex wine with an oily texture. 

Quinta de Couselo
Quinta de Couselo

Winery and Vineyards

Quinta Couselo is located in the subzone of O Rosal, on the southern limit of the DO Rías Baixas, at the mouth of the Miño river and east of the Atlantic ocean. The region benefits greatly from a unique micro-climate, influenced by the Atlantic ocean, with mild temperatures, abundant rainfall and the hours of sunlight necessary for the correct ripening of the grapes.

The vineyards have sedimentary soils that are rich in organic matter, acidic and deep. The winery grows Albariño, Caiño Blanco and Loureiro grapes. The vineyards are cultivated using methods compatible with the preservation and improvement of the environment (integrated production). Two different vineyard management systems are used: trellises and the Galician Pergola.

Finca "A Cheira"

The “A Cheira” or “da quinta” property, where the winery is located, has a 4.9 acre vineyard (mainly Albariño vines over 30 years old, together with Loureiro and Caiño Blanco, which are trained using the Pergola system). It is enclosed within the original walls built by Cistercian monks.

The two, ancient pines, which inspired the winery logo, are situated in the centre of the Quinta estate and have survived O Rosal's history for the last 250 years. The Carballas (or Tamuxe) river, last of the Miño´s tributaries, borders the southwest end of the property.

Finca “Sobral”

The "Sobral" or "mountain" vineyard is a plot located in an exceptional site 164 feet above sea level. It faces southwest, allowing for greater sun exposure, giving optimum ripening conditions for the grapes. It covers an area of 229,659 square feet with approximately 7.4 acres of Albariño vines over 15 years old. The same two training systems are also used here: Trellis and Pergola. Its slate soil is quite rare in the area.

In addition to owning its own vineyards, for over 20 years the winery has also been buying grapes from other winegrowers in the O Rosal area. Their systems of cultivation are controlled by experts from Quinta Couselo. The winery is very aware of the influence that the growing process of the vine has on the quality of wine, which is why  we do not allow the use of systematic fungicides or herbicides in the vineyards.

Our Wines

All of the wines are made with our own estate grapes or those bought from other growers with whom we have a long-term relationship. The winery carries out rigorous and continuous controls. Harvesting is done by hand, transporting the grapes to a refrigerated container with a constant temperature of 46-50ºF. After selecting clusters by hand on a vibrating table, the grapes are destemmed and then left in contact with their skins at low temperature before undergoing pneumatic pressing to obtain a high quality must. This then passes by gravity into stainless steel vats for temperature controlled fermentation. Fermentation is completed at a controlled temperature of 61º F.

Santiago Ruiz
Santiago Ruiz

The O´Rosal district enjoys the most exceptional conditions found in the Rias Baixas Designation of Origin, thanks to its proximity to the Atlantic Ocean and the Miño River. Our vineyard can be found close to the estuary of this river, 38 hectares over which we cultivate the native grape varieties: Albariño, Loureiro, Treixadura, Caiño and Godello. Both the espalier system training and the microclimate o the area favour the magnificent levels of ripeness that the grapes achieve before being harvested by hand, placed in small crates for their subsequent hand sorting.

The ancient Santiago Ruiz winery, located in a 17th Century building and surrounded by old vines that are trained on pergolas in the ancient manner, is testimony to the winemaking tradition that has carried on here for generations. It is found in a typically idyllic Galician estate, with the vines surrounded by orange trees and adorned with historic mansions and many beautiful flowers.

Wine has been part of the history of the Santiago Ruiz family since the 19th Century; the family´s maternal grandfather being one of the first people to produce and label wines in Galicia. Once retired, Santiago Ruiz could dedicate himself fully o his true passion and became a great ambassador for wines from the Rias Baixas. His flair as a pioneer led him to bring the first stainless steel tanks to the region, placing him firmly at the cutting edge of winemaking.

Following the unique history of the winery, there is also a not less unique history of the label. Santiago Ruiz´s daughter, Isabel, was celebrating her wedding at the winery house. She drew a little map to help the guest to find the right way and as soon as Santiago Ruiz saw it, he added his name to the map and decided on that inimitable drawing to be the final label. The text on the label is his handwriting.

Señorío de Arana
Señorío de Arana

Señorio de Arana Winery was founded in the late 70s by De Santiago family, embracing a long family tradition in the world of viticulture. Our winery was founded with the intention of producing high quality wines. We are always striving to achieve excellence in our production.

Framed in an excellent environment for the production of wine, Señorio de Arana winery is located in the Rioja region surrounded by our vineyards, varieties such as Garnacha, Tempranillo, Graciano, Mazuelo... The care of our vineyards was its highest level since the founding of the winery to offer higher quality wines that this land can offer.

The winery has modern facilities dedicated to wine production that facilitate the process, but at Bodegas Señorío de Arana we think that the human factor is crucial in winemaking, from the grape to the winemaker.

The production of our wines are made using a strict traceability system, in which the grapes from each parcel are tracked and controlled throughout the entire production process. The grapes are pre-selected before they are processed in stainless steel tanks with controlled fermentation.

Once the alcoholic and malolactic fermentation is complete, our wine is aged in oak barrels for a period of between 15 and 24 months, depending on the wine. The winery has a total storage capacity of 2 million liters with a total of 1500 barrels of American and French oak and a bottle rack of up to 200,000 bottles.

The quality of our products has enabled us to an expansion that began in the 90s. We have two distinct brands, Viña del Oja wide range of wines, from the Youth varieties of red, white and Rosé wines as Crianza, Reserva and Gran Reserva, and Sommelier, a wine of high expression in Crianza and Reserva.


Tinedo is the Alvarez-Arenas’ family estate. It has been dedicated to the production of wine in a traditional way for generations. The estate is made up of 49 hectares of vineyards in the heart of La Mancha.
Our family are growers and winemakers since 1742. The existing main house, tool sheds, winery, and gardens were built up in the late 19th century by our great grand mother.
Manuel, Esperanza and Amparo Álvarez-Arenas, the last family's generation, have lead from 2002 the renovation of the vineyard and the winemaking concepts behind Tinedo's wines, looking for the full expression of the oenological potential of the terroir.
Tinedo has reinforced its social and environmental concerns, encouraging the sustainability as a model of agricultural, rural, and social development related to the culture of wine.
The Tinedo estate is ideal for practicing a sustainable viticulture, that excludes the use of herbicides and synthetic products. The aim is to get balanced and complex wines through a vineyard which completes its biological cycle. This also includes, soil conservation technics and use of grape marc for the production of natural compost to fertilize the vineyard.
The Tinedo estate is ideal for practicing a sustainable viticulture, that excludes the use of herbicides and synthetic products. The aim is to get balanced and complex wines through a vineyard which completes its biological cycle. This also includes, soil conservation technics and use of grape marc for the production of natural compost to fertilize the vineyard.
The work in the fields and the winery is shared by people thoroughly involved and fully aware of the importance of an integrated work from the vineyard to the wine.
100% of our grapes are organic and 100% cultivated in the state.

100% of our grapes
are organic and 100% cultivated in the state