Ribera del Duero part 5 ~ Cepa 21

Cepa 21 vineyards

Bodegas Cepa 21 is the new ambitious project headed by the Moro family, the owners of Bodegas Emilio Moro, one of the most emblematic wineries in the Ribera del Duero. This is the second project of the Moro family in Ribera del Duero. Launched in 2007 in Castrillo de Duero (Valladolid), it aims to provide a more modern and sophisticated approach to the region. Their idea was to craft bolder reds from 50 hectares of vineyards planted with the local clone of Tempranillo (Tinto Fino), which the family has always stand up for. The winery nestles in the middle of fifty hectares of its own Tinto Fino vines.  Like the grapes at Bodegas Emilio Moro, those at Cepa 21 are produced with 100% Tempranillo grafted onto the family’s unique clone.  Two hundred years ago, the ancestors of Jose Moro brought the authentic Tinto Fino to Moro vineyards and they still use that specific, pure clone.  The vineyards, mostly grown around the winery, are located at altitudes ranging between 780 and 850 meters with soils containing varying proportions of clay and limestone. The modern and functional facilities include a semi-subterranean aging room 70 meters long containing up to 2,000 barrels.

View from above the vineyards

But enough about wine Cepa 21 is a bodega with a restaurant.  We're here to enjoy the food of chef Alberto Soto.

Black pudding blini with smoked cream cheese and roasted red pepper caviar and jam

Cured sheep cheese pebble stones

Seafood croquette

Iced cucumber and lime with anchovy toast and grilled vegetables

Fried eggs with lobster

Fideuá with cuttlefish and albahaca

Trout tartre with iced C21 sangría and white garlic

Beef loin with baked potatoes

Cheesecake

Chocolate sausage