DO Somontano is situated on a high plateau in the central
part of the province of Huesca, a beautiful area of verdant
green hills between the foothills of the Pyrenees and the
valley of the Río Ebro. The soil has a high proportion of sandstone and
clay as well as a good deal of calcium, all of which is
ideal for the cultivation of vines. The region is sheltered
from the cold north winds by the Pyrenees. The climate is
continental with temperatures as high as 40°C in the summer
and as low as -10°C in the winter. The yearly average
is 11°C, with 550 mm of rain and 2,700 hours of sun.
Somontano has long been a wine-growing area but in very recent
times it has been revitalised by new investment and modern
Dalcamp, founded in 1994, is a family-owned single estate with 125 hectares of land, 27 of which were planted in 1988 with Cabernet Sauvignon and Merlot vines on trellises. With a very clear objective as to the quality they want to achieve, utmost care and pampering is given to their Monte Odina vineyards, located in the eminent zone of Monesma de San Juan (Huesca), the most southerly area of DO Somontano where rainfall is lower than in the rest of the Aragonés region. Here the period of maturation for the grapes is longer and this allows the main grape varieties, Cabernet Sauvignon and Merlot, to adapt perfectly in order to acquire their most elegant and distinctive features. Samples of the soil and the vine leaves are analysed each year and only recommended organic materials are used. The excellent conditions for aeration in the area allows for an almost ecological approach, under which a very strict yield control is monitored to maintain production between 7500-8000 kilos per hectare. The north-south orientation of the vineyards and the cultivation of the vines on trellises allow the grapes to have maximum exposure to the sun. This, and the fact that there is little vegetation in the vineyards, prevents the occurence of problems like oidium and makes the use of fungicide or weed-killer treatments unnecessary. The vines are only watered in critical conditions and never after a minimum of 45 days before harvesting.
The oenologist, Pere Escuder, one of the first winemakers of the region, with a long wine background in other parts of Spain, is responsible for the vineyard labour and vinification practices which give form and style to the wines of the bodega.This estate has modern stainless steel installations and an
underground cellar with 85 new French and 85 American oak
casks. Total production
is 100,000 bottles.
Click on the underlined grape varieties
for more information.