Espantaburros Clarete 2022 is a beautifully distinctive Spanish wine made from a traditional mix of red and white grapes grown together in an old vineyard in Peñaranda de Duero.
There's freshness, texture and plenty of character here, with bright red fruit, savoury notes and a lovely mineral feel. It's the kind of wine that makes you stop and ask, "Why don't we drink more clarete?"
We love it because it has both history and personality. The grapes come from vines around 80–85 years old, and the wine sits outside the Ribera del Duero DO — deliberately made as a wine of the land rather than following the appellation's rules.
What to Expect
Fresh red berries and red plum meet dried herbs and a subtle savoury character. The palate is juicy and textured, with refreshing acidity, gentle tannins and a mineral finish.
Espantaburros Clarete 2022
WHAT IS IT?
A characterful Spanish clarete made from old mixed vines in Peñaranda de Duero. Red and white grapes are co-fermented together in the traditional Castilian style, creating a fresh, textured wine with bright fruit, savoury depth and plenty of personality.
WHERE'S IT FROM?
Castilla y León, Spain
WHAT DOES IT GO WITH?
Charcuterie • Grilled fish • Roast chicken • Tapas
WINE-O-DETAILS
Sustainably Farmed | 12.5% ABV | Vegan Friendly | Tempranillo • Albillo • Garnacha • Bobal
ABOUT THE WINE
Espantaburros comes from old vines in Peñaranda de Duero, north of the Duero River. The vineyard is around 80–85 years old and contains a traditional mix of red and white varieties.
Around 30% of the grapes are white, predominantly Albillo, alongside red varieties including Tempranillo, Garnacha and Bobal. The grapes are co-fermented together, following the traditional Castilian approach to clarete.
The wine is bottled as Vino de la Tierra de Castilla y León, outside the Ribera del Duero DO. The choice reflects the producer's desire to work with a broader mix of traditional varieties rather than conforming to the appellation's focus on Tempranillo.
ABOUT THE PRODUCTION
The grapes are co-fermented together, allowing the red and white varieties to become one wine rather than making a conventional rosé by simply limiting skin contact.
The winemaking follows a gentle approach, using indigenous yeasts and light extraction. The wine is bottled without filtration or fining, allowing its natural texture and character to remain intact.
ABOUT THE PRODUCER
César Fernández Díaz is a small-scale winemaker working with old vineyards around the Duero. He started his own project in 2018 with just 1,800 bottles and now works with less than three hectares of vines.
His approach is rooted in old vineyards, traditional mixed plantings and wines that express their individual places. Rather than focusing solely on Tempranillo, he works with a fascinating mix of varieties including Albillo Mayor, Garnacha, Bobal and Bastardo.
Espantaburros is his take on the traditional clarete — a wine with one foot in the history of Castilla and another firmly in the present.