About us

Nearly 20 years ago, José Moro and siblings, the third generation of the family wine cellar Emilio Moro, started up an ambitious project that would set up the basis of modern wine making in Ribera del Duero. The Cepa 21’s original objective was to produce, using tempranillo grapes as the main ingredient, wines that were based on wine making tradition and the region’s own terroir, but according to modern new trends. All in all, pure breed wines for consumers from the twenty first century.

Cepa 21 is born with the mission of taking advantage of the knowledge acquired through three generations to create harmonious and excellent wines of a unique personality.

Cepa 21 project has a vision: to position our wines as a world reference by getting the most out of their characteristics and of the unique environment where they are created.

WHAT OTHERS SAY ABOUT US...

Avant guard architecture, ambitious gastronomy and wines that represent the wine making soul of Ribera del Duero.

Federico Oldenburg

Expansión, Fuera de Serie, September 2016

The wine making revolution supported by Tempranillo variety

Susana Formoso

Vinetur, June 2015

Cepa 21 is one of the grand wine cellars Emilio Moro's family has imprinted this project of a unique personality that stands out in the region

Iñigo Galatas

Diario Vasco, marzo de 2017

THE CLONE

OUR VINEYARDS

PRUNING

THINNING

BLEEDING

VERAISON

MATURITY

HARVESTING

Wine cellar

Outdoors

Before Bodegas Cepa 21 was born, this land was cultivated with traditional crops. Nevertheless, the brothers José and Javier Moro were convinced that these fields could yield wines with a soul of their own. The vineyard was planted in the year 2000. All of it was grafted with a clone from Tinto Fino by Emilio Moro, to guarantee a Tempranillo grape of the highest quality. The building of the wine cellar was completed in 2006.

The wine cellar is perfectly integrated in the landscape and enjoys spectacular views of the vineyards and Ribera del Duero’s scenery.

Grape reception

This is the previous step, after the harvesting, to transfer the crush to the tanks. At the reception area there are a scale, and a chute. Here, a supervising representative from the Ribera del Duero Council registers the amount of grape coming in and its quality parameters. Our chute is representative of our innovative spirit, since it is a vibrating one that prevents grapes from getting damaged. Thanks to a peristaltic pump, the crushed grapes are transferred to the tanks, where the different fermentations are started.

Processing

Our production hall is a clear example of Bodegas Cepa 21’s commitment for innovation: It hosts nearly half a thousand large volume tanks with advanced systems that help us to get the best from our raw material and meet the quality required by this process.

Ageing

This is one of the most spectacular buildings in Cepa 21 for its architecture, dimensions and lighting system. Also for its characteristic scent of French oak. Our wines are aged in barrels manufactured by different brands, with varied toast, origins and features. We rack them every three months to remove deposits and lees that naturally settle at their bottom. Our barrels useful life is three years. Then, they are replaced.

The bottles room

Behind a glass curtain there is a climatic chamber that may contain up to one million bottles. They are kept under the required temperature and humidity conditions until they are distributed into the market. The most advanced preservation systems are used. They are also placed horizontally so that their corks remain damp with wine and air tight in a natural way. This is also an important process for wine, since it enriches its bouquet with varied nuances and complexity.

Bottling

Restaurant CEPA21

After completing a visit to our wine cellars, there is nothing like Restaurant Cepa 21 to match food and wine and conclude the experience with an unforgettable aftertaste. Our chief, Alberto Soto, has been awarded best cook in Castilla y León in 2016 and although his creations are based on traditional gastronomy they also benefit from avant guard techniques.