There among the golden harvest,
gently waving, Zephyr,
The shy quail continues to sing
its joyful song
The wine of the village
Mi Lugar was created as a shining tribute to the tradition which the Pérez Cuevas family has been working to restore. The wine of Quel: genuine, proud and noble comes from a selection of small plots where only the best grapes are harvested and delivered to the winery of Queirón, which represents the ninth cave in a neighborhood full of Dionysus worshippers. A structure that stands as an homage to the traditional and hardworking townsfolk of Quel, immortalized through the words of the poet Don Manuel in his poem “Mi Lugar”, or “My Place”.
Bacchus graces us
with his delights
Quel is its name, full of the poor;
but replete with gifts (…)
Minerva there with her treasures and
Bacchus there with his earthly delights
… and its
The year 2017 was significantly ma ked by an unusual frost at the end of April, as well as by the great drought that continued throughout the entire vegetation period of the vine. This resulted in low production levels but offered fruit of the highest quality. Another defining characteristic of this growing year was that it was one of the earliest harvests on record due to the high temperatures recorded during the Summer months. In addition, the heat decimated pests and other diseases, which together contributed to low yields and helped to obtain wines of great structure and great aptitude.
Made exclusively with the best berries from each plot, there are three separate levels of selection made to achieve the quality and personality of Mi Lugar. The first selection process is made in the vineyards themselves, the second one is made when the grape bunches arrive at the winery and after destemming, and the third selection is made at the time of sorting each individual grape. Each step is carried out entirely by gravity flow, in order to take advantage of the traditional process in winemaking. From the time the grapes arrive at the winery, they are sorted by hand, and are then handled with minimal intervention and extreme care in protecting the integrity of the grapes themselves as well as the must and subsequently the wine itself from any unnecessary manipulation, such as mechanical pump overs.
A prefermentation maceration is carried out for five days. The second step is an extended maceration, which is carried out gently and in a prolonged manner (more than 18 days), with temperatures between 22 and 26oC. Malolactic fermentation takes place in French oak barrels. Another essential characteristic to Mi Lugar is the 18 months it spends in very high quality barrels, of 20 percent American oak and 80 percent French oak, each with a differing level of toast. The final process before bottling culminates in aging the wine another six months in stainless stell tank, to further develop the quality of the wine that is to be born.
on Mi Lugar
from the hands of
Leticia Pérez Cuevas
These vines are planted in the bushtrained – “en vaso”, or Gobelet style. Our Mi Lugar cuvée is a selection of the best Garnacha grapes from the vineyards of El Poeta, La Bartola and La Perdida and the best Tempranillo grapes from El Arenal and Hoyo Judío. To discover Mi Lugar is to delve into the essence of the Cidacos Valley, one of the most little known and yet genuine landscapes of the Rioja Oriental subregion. The valley is marked by geological upheavals (phenomenas) that date back some 250 million years before our era, which define the orographic profiles and soil characteristics of these vineyards.
It is here where we become intimately familiar with the character of each of these parcels which are tended to and guided by the hand of Leticia Perez Cuevas, engineer of the European Space Agency (ESA), and the family’s vineyard manager par excellence. Leticia is in love with the biodiversity of the Queirón vineyards, which she dotes upon 365 days a year and through which she conducts herself as if in the courtyard of her very own home.
These are moments of extreme beauty and are her favorite times of day to roam this unique enclave while inspecting the buds and eventual ripening of fruit. The vines of ‘La Bartola’ are old, proud, powerful and hold great stature. The landscape is also identified by numerous “morgones”, otherwise known as a method in Rioja viticulture where canes from adjacent vines are dug into the soil, creating a new plant from the vineyard’s oldest vines. Leticia stresses that those on this farm are very well trained and vigorously resist hot summers and require no additional water, other than what is naturally absorbed by the earth, during the low rainfall of the spring season. The soil of ‘La Bartola’ is arid, sandy and with few stones. The soil here is dried and cracked. These heavenly Garnacha vines are brave and offer intense colour, aroma and incredible finesse
La Bartola are old,
proud, upright and powerful….
that the Tempranillo
in this part of Rioja
is the height of excellence.
The sand on the ground is dotted with stones and river rocks and Leticia underlines the importance of the local winds: “The air does not stop to move here and is synonymous with the health of the vines throughout the year. It is our greatest blessing”. These plots were planted at the end of the road and some of them have gradually been giving way each year, shrinking more than half a meter from their original location.
It is our
Sommelier at Portal del Echaurren
Ezcaray La Rioja
(two Michelin stars)
National Award of Gastronomy for the Best Head of House or
Mi Lugar is a promise of hope. When served in the glass, it explodes with aromas of red fruit and freshly picked cherries, has refreshing acidity and displays light toast and a touch of sali- nity that is reminiscent of of the Medi- terranean. Its lingering aromatics leave an impression of flowers, a field of ash and poppy branches. It is a wine that envelops the mouth. Fullness of flavor develops over time. We like to describe Mi Lugar as a young man full of meaning and determination. The years will certainly be its best ally. A great wine, its finish becomes silky and softens without losing its nerve. Is this the result of its soil that suffers and de- livers length in the mouth?
An ancestral journey
Queirón de Gabriel
Challenging the limits