Located in the sleepy town of Munébrega, Bodegas Breca was founded by Jorge Ordóñez in 2010 with the mission of producing the finest Garnacha in Aragón. Garnacha de Aragón, the clone used to produce the wines of Bodegas Breca, is the most ancient and genetically untouched clone of Garnacha (Grenache) in the world. Garnacha was first cultivated in this northeastern corner of Spain and transplanted across the Mediterranean by the medieval Kingdom of Aragón, which had territories across the Mediterranean.
D.O. Calatayud has a unique, extreme terroir. The combination of radical altitudes, diverse slate soils, and drastic climate combine to create a completely unique mesoclimate. As Spain’s highest region to produce Garnacha, Calatayud frequently sees temperature swings of 45°F between day and night. In our mountainside vineyards (2600-3500ft.), our vines are oftentimes exposed to 40-100°F diurnal temperature swings in the summer. The heat allows the grapes to achieve full phenolic ripeness, and the cool nights build high acidity in the grapes. Due to its long vegetative cycle, Garnacha requires a relatively dry, hot climate to reach proper phenolic ripeness. The cold nights, dawn, and dusk, combined with a variety of slate dominant soils, allow the grapes to reach high levels of acidity. Our head trained vineyards were planted between 1900 and 1975, and as with all of the Grupo Jorge Ordóñez vineyards, they are dry farmed. These conditions produce exceptionally balanced wines with ageing potential due to their concentration and acidity.
Jorge Ordóñez pioneered the introduction of Garnacha into the United States in the 1990s, when Garnacha was the most widely planted grape in Spain. At the time, however, all the Spanish red wines available in the American market were Tempranillo dominant. Jorge recognized the quality of the old vine plantings of Garnacha and the wines they produced, and exposed the United States to these sensational wines.
Hand harvested and stored in small baskets. The bunches are destemmed and the whole berries are transferred to 3,000L stainless steel temperature-controlled vats. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in a vertical basket press over the course of twelve hours. Primary fermentation completes and malolactic fermentation begins spontaneously in 500L & 600L puncheons and demi-muids (50% new, 50% second, third, fourth use).
Grape / Blend
Winemaker's Tasting Notes
An honest wine that expresses the pure character of the original clones worldwide of the Garnacha grape. Calatayud is Spain's highest altitude zone for the cultivation of Garnacha, and produces wines that are incredibly intense yet balanced with bright acidity due to the high altitudes. The diversity of soil types in Calatayud, ranging from limestone to iron-rich slate impart a phenomenal minerality to Brega.
93 Points - Jeb Dunnuck “This ripe, incredibly sexy red boasts a deep purple/plum color to go with gorgeous notes of black cherries, chocolate, graphite, and a mineral/scrub brush-like character that develops with time in the glass. Concentrated, fresh, nicely structured, and long, it will benefit from a year or two of bottle age and drink nicely for a decade or more.”
92 Points - James Suckling "A dark and fleshy red with plenty of black-fruit aromas on the nose. A slew of soft tannins that nicely fill out the expansive body and the long, supple finish is dry enough for this to be rather food-friendly. Drink now or hold."
Product size: 750ml
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