COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Tempranillo (approx. 75%), Garnacha (approx. 15%), Mencía (approx. 10%), Albillo, Viura
PRODUCER
Bodegas Septién
REGION
Castilla y León
CHARACTERISTICS
Body
Medium
Sweetness
Dry
Acidity
Medium - High
Finish
Medium - Long
Intensity
Mid - Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Bodegas Septién is the personal project of Andrés Septién, an agronomist and former harvest inspector who established his winery in Santo Domingo de Silos in 2020. His winemaking philosophy is deeply rooted in 'ilusión' (excitement) and 'cariño' (care), focusing on expressing the unique terroir of the D.O. Arlanza in Castilla y León, Spain. The 'Boticario de Silos' wines are crafted from old, high-altitude vineyards, many of which are centenary bush vines. The project emphasizes artisanal, manual production, with family involvement in tasks like labeling. The name 'Boticario de Silos' pays homage to a historical figure who planted some of the estate's vineyards and to Andrés's hometown. The wines are characterized by a minimalist, low-intervention approach, aiming for purity, freshness, and elegance, reflecting the distinctiveness of the Arlanza region.
ALCOHOL
13.5%
AVG. PRICE
€33
STYLE
Natural
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The name 'Boticario de Silos' honors a pharmacist who planted some of the vineyards.
Fact 02
Grapes are sourced from old vines, some over 100 years old.
Fact 03
The winery started in a garage during the pandemic.
Fact 04
Only naturally occurring sulfites are present.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Boticario de Silos Tinto is guided by a minimalist, low-intervention philosophy. Grapes are sourced from high-altitude, old bush vines in D.O. Arlanza. Viticulture follows biodynamic principles, with dry-farming and no chemical treatments. Harvest is manual. Fermentation is carried out with native yeasts, often in separate vessels like stainless steel or French oak barrels, with about 20% whole clusters included. Gentle extraction is employed. The wine is then aged for around one year in second and third-year French oak barrels to maintain focus on the wine's terroir expression. The project emphasizes artisanal production, with a growing but still limited annual output.
