Telmo Rodriguez
Summary
Telmo Rodriguez operates his eponymous winemaking project across multiple Spanish regions, focusing on Castilla y León where he crafts terroir-driven Tempranillo and Verdejo wines from high-altitude vineyards with distinctive limestone and sandy soils. His pioneering vinos de pueblo approach combines traditional methods like hand-harvesting and horse-plowing with modern techniques, revitalizing abandoned vineyards and indigenous varieties that have fundamentally reshaped Spain's wine identity.
Heritage & Leadership
Telmo Rodriguez established his eponymous winemaking project in 1994, partnering with Pablo Eguzkiza after both had worked together at Remelluri, the Rodriguez family estate in Rioja. Born into a winemaking family, Telmo studied enology at the University of Bordeaux before gaining experience in France and across Spain. The company, officially named Compañía de Vinos Telmo Rodriguez, began with a clear mission to rediscover abandoned or undervalued vineyards throughout Spain's diverse wine regions.
In Castilla y León, Rodriguez initiated projects in multiple denominations of origin, including Toro, Ribera del Duero, and Rueda. His work in these regions represents a significant portion of the company's portfolio, with each project maintaining its distinct identity while adhering to Rodriguez's overarching philosophy. The leadership structure remains consistent across these ventures, with Rodriguez and Eguzkiza directing winemaking operations while working with local vineyard managers who bring generational knowledge of each terroir.
Vineyards & Wines
In Toro, Rodriguez produces Dehesa Gago, Pago la Jara, and Gago from Tinta de Toro (Tempranillo) vineyards planted in sandy soils mixed with large stones. These vineyards, situated at approximately 700 meters elevation, include parcels with vines exceeding 50 years of age. The continental climate with extreme temperature variations contributes to the concentration and structure characteristic of these wines.
The Ribera del Duero project centers on the village of La Aguilera, where Rodriguez works with vineyards at elevations between 840-930 meters. Here, the Matallana and Altos de Carrascal wines come from limestone-rich soils planted primarily with Tempranillo (locally called Tinto Fino). The high-altitude vineyards experience significant diurnal temperature shifts that extend the growing season and develop complex flavor profiles.
In Rueda, Rodriguez cultivates Verdejo in the distinctive gravelly soils of the region for his Basa white wine. These vineyards, at approximately 600-700 meters elevation, benefit from the cooling influence of the Duero River, preserving acidity in the grapes during the hot summer months.
Philosophy & Practice
Rodriguez's approach centers on the concept of "vinos de pueblo" (village wines) that express the distinctive character of each location. This philosophy manifests in meticulous vineyard work, including hand harvesting and sorting of all fruit. In the cellar, Rodriguez employs both traditional and modern techniques tailored to each wine's requirements.
For red wines from Toro and Ribera del Duero, fermentation typically occurs in open wooden vats or concrete tanks with native yeasts. Aging protocols vary by wine: Dehesa Gago sees minimal oak aging to preserve fruit character, while Matallana spends 14-16 months in French oak barrels. The white wines from Rueda ferment in stainless steel to maintain freshness, with some portions seeing brief aging on lees for textural complexity.
Rodriguez implements sustainable farming practices across all vineyards, focusing on traditional methods that minimize environmental impact. Plowing is done by horse in some of the oldest vineyard parcels, and chemical interventions are limited to essential treatments. This commitment to traditional viticulture extends to maintaining mixed plantings in certain historic vineyards, preserving the genetic diversity of Spain's viticultural heritage.