COLOUR
Red
TYPE
Still
VINTAGE
2020
GRAPE
Garnacha, Syrah, Cabernet Sauvignon
PRODUCER
Bodegas Borsao
REGION
Aragón
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Berola is a premium mid-tier offering from Bodegas Borsao, a highly regarded cooperative in the Campo de Borja DO of Aragón, Spain. The wine's name pays direct homage to the Monasterio de Veruela, a 12th-century Cistercian monastery founded in 1146. Historically, the Cistercian monks at Veruela introduced systematic viticulture to the foothills of the Moncayo mountain range, establishing the birthplace of winemaking in this region. Today, Bodegas Borsao coordinates over 375 growers, managing nearly a third of the appellation's vineyards. The fruit for Berola is sourced from high-altitude plots situated between 400 and 800 meters above sea level, where the vines are subjected to an extreme continental climate and the cooling, sanitizing effects of the 'El Cierzo' wind.
ALCOHOL
14.5%
AVG. PRICE
€15
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
Named after the 12th-century Monasterio de Veruela, where Cistercian monks first established winemaking in the region in 1146.
Fact 02
The vineyards are swept by 'El Cierzo,' a cold, dry wind from the Moncayo mountains that acts as a natural sanitizer for the grapes.
Fact 03
Features old-vine Garnacha aged between 35 and 60 years, grown on high-altitude mountain slopes up to 800 meters.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for Berola highlights a blend of old-vine Garnacha (aged 35 to 60 years), Syrah (averaging 10 years), and Cabernet Sauvignon for the 2020 vintage. The grapes are harvested manually in October and November. Upon arrival at the winery, the fruit undergoes a cold soak for 3 to 4 days to extract color and aromatics before fermentation. Each grape variety is fermented separately in temperature-controlled stainless steel tanks at temperatures between 22°C and 26°C, with total skin maceration lasting 12 to 15 days. Following a complete malolactic fermentation, the wine is aged for 14 months in 225-liter French and American oak barrels before blending and bottling.
