Celia
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Winemaker Notes
Lurid ruby. Heady aromas of fresh dark berries, cherry liqueur, vanilla, potpourri and incense, along with a minerally topnote. Sweet and velvety in texture, offering intense, palate-staining blackberry, cherry cola and rose pastille flavors enlivened by a jolt of juicy acidity. Velvety tannins build slowly on the impressively long, penetrating finish, which leaves behind notes of dark berry preserves and candied flowers.-- Josh Raynolds
Wine Information
Juan Carlos Vizcarra, known for his intensity and ambition, was the first in his family to produce estate-bottled wine in northern DO Ribera del Duero, starting in 1991. Noticing that prestigious estates like Vega Sicilia and Pesquera sourced fruit from his family's vineyards during poor vintages, Juan Carlos recognized the exceptional quality of their terroir. He began making wines to express this unique heritage. Juan Carlos and his wife have two daughters, the eldest being Celia, who is now assisting in the winery and studying enology. The flagship wines of the Vizcarra estate, named after Celia and her sister Inés, come from a single, steeply sloped vineyard with some of the oldest vines. Annually, only 2,100 bottles are produced. At Bodegas Vizcarra, all wines, including Celia, are crafted using gravity-fed winemaking to maintain the freshness and elegance of the limestone-rich vineyards in northern Burgos. Juan Carlos’s meticulous approach ensures a wine meant for aging, capable of improving for at least 20 years in the bottle.
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