2022 Ossian Capitel

The Capitel represents the most unique expression of the old vines of Segovian Verdejo. The Peña Aguda vineyard in Nieva is characterized by its unique soil; slate, greywacke, quartzite and calcium-silicate rocks in which vines up to 200 years old are rooted. The vines penetrate the layers of slate and extract their purest essence. This soil, together with the pre-phylloxera vineyard, offers an unparalleled complexity to a wine with exceptional nuances and inimitable depth. Capitel is a wine that transcends time. A living history of Segovian Verdejo.

The year 2022 had a complex weather pattern. The winter was mild and wet, but the spring remained remarkably dry. As a result, the vines only started to sprout at the end of April. In May, rapid phenological development followed due to the high temperatures. Flowering took place in June and went well. The summer was exceptionally hot and dry, with several heat waves, which caused sporadic stress in young vines, but also ensured rapid and healthy ripening.

The Peña Aguda grapes were harvested manually on September 11, 2022, at the ideal moment of ripeness. The Capitel vineyard is located in the Peña Aguda vineyard, with 1.10 hectares, and is located on a vein of slate of a characteristic dark color south of the village of Nieva. Its geological origin is much older than the sandy soils that prevail in the area: it dates back to the Paleozoic era, more than 500 million years ago. Some of the Peña Aguda vines are almost 200 years old, which is a historical and viticultural heritage. The viticulture practiced here is of the utmost respect; aimed at preserving a legacy in the form of vines and with the aim of preserving the purity of this unique Verdejo grape.

The Peña Aguda grapes were harvested by hand in 12 kg boxes under strict quality control and selection of the grapes. The bunches are pressed whole, without destemming, in a vertical manual press and the grapes are crushed. The indigenous yeasts used in the spontaneous fermentation process reflect the purity and complexity of these grapes during the following weeks. The must fermented in 228-litre Burgundian-style barrels. The wine then remained in French oak barrels without racking, where it matured on its lees for 9 months and then always has a very long bottle ageing. The wine will be released in the spring of 2024.

The Ossian Capitel is produced from the grapes of the oldest vines (some even 200 years old) in the village of Nieva (Segovia) on slate soil at an altitude of 900 metres. This top wine has a creamy aroma with a beautiful minerality, balsamic and freshly mown grass. The taste is powerful, complex, fresh with stimulating flavours and a clear bitterness in the aftertaste; the whole is very intense and almost spicy. It has the right concentration, structure and acidity and will continue to develop in the coming years. This is the top of Ossian and the top among the Verdejos

FACT: The single vineyard for the Ossian Capitel is not affected by grape louse (pre-Phylloxera) and that is why they are so old. This is because the louse moves through a tunnel system in the ground. The soil of the Ossian and Ossian Capitel is so extremely sandy that the louse is unable to dig a tunnel (it then collapses) and that is why these vineyards are so extremely old and still completely authentic.   In the tab 'Attachments' you will find the official factsheet of this beautiful wine. We will automatically send it to you when you order this wine.

Ossian was the mini-project of Javier Zaccagnini, also a partner and director of Aalto in Ribera Del Duero, and Ismael Gazalo, whose family has been making wine in the region for years. The famous winery Pago de Carraovejas is now the owner of Ossian and they have continued the trend of making absolute top quality wines. The extremely old Verdejo vineyards are located in the village of 'Nieva' and are situated at 850 meters above sea level. The vines are between 100 and 160 years old, making this the longest certified organic vineyard in Castilla y León. The vineyards are situated on sandy soils, which means that the Ossian is still made from the original ungrafted authentic vines (so pre-Phylloxera). At Ossian, not just any Rueda is made like you find thirteen in a dozen. No, on the contrary, Javier hired a topoenologist from Burgundy. Together they vinify the small yield of unique Verdejo in Burgundian style, just as Pierre does with Chardonnay in Meursault and Puligny Montrachet. In some years a top-top cuvée is made 'Ossian Capitel'. Ossian has become Spain's most respected white wine in a few years.

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FACT: In the tab 'Attachments' you will find the official fact sheet of this beautiful wine. We will automatically send you this when you order this wine. The wine is in our conditioned Wine Warehouse and if you come to pick up the wine you will often also receive a nice discount . You will see your discount immediately when you choose 'Pick up' on the checkout page. We are located in Dordrecht almost next to the A16 with plenty of parking. Click here for our address.

Any fact sheets, photos or additional documentation can be found in the Appendix tab. The full reviews from leading international wine critics such as Parker, Suckling and Vinous are available on our website via the links next to the product image. This service is completely free of charge for our customers.

Need advice on finding the perfect wine to go with your dish? Click here for our exclusive Sommelier. This service is free for Grandcruwijnen customers.

Wine and food pairings at the 2022 Ossian Capitel

• Baked sea bass with fennel and lemon
  The wine's crisp acidity cuts beautifully through the fatty fish flesh, while the fennel and citrus aromas complement the flavor profile.

• Risotto with green asparagus and Parmesan
  The creamy texture of the risotto is balanced by the minerality of the wine. Green asparagus and Parmesan cheese form an elegant whole with the verdejo.

• Veal tartare with lime mayonnaise and chives
  A fresh, delicate combination in which the wine adds structure and purity to the dish.

• Slow-cooked lobster with beurre blanc and tarragon
  The wine is powerful enough to accompany this rich preparation, while the acidity and spiciness lift the flavours.

• Oriental scallop ceviche with yuzu and coriander
  The tension between acidity, spiciness and the salty umami of the scallop makes this a layered, exciting combination.

• Tagliatelle with truffle cream sauce and fried mushrooms
  The earthy notes of truffle and mushrooms perfectly match the ripe and smoky components of the Capitel.