The Cellar

La bodega

Accommodation and restaurants

Casa Palacio de los Serrano S. XVIII.
Palace restored as a bed and breakfast hotel.
Contact’s mobile: (34) 650239109   
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it    www.sotillodelaribera.com

Casa Durmión.
Rural house to rent as a whole.
Contact’s mobile: (34) 615 639 317.
This e-mail address is being protected from spam bots, you need JavaScript enabled to view it    www.casadurmion.com

Mesón El Cid. 
Homemade food, daily menu and a la carte.
Phone. 947 53 23 32.

Press


En esta seccion podras encontrar noticias de prensa tanto nacional como internacional y de prestigiosas revistas especializadas del sector del vino relaccionadas con la Bodega, sus vinos y su entorno.



ValSotillo CR 2011, at the ICC Starchefs New York

martes, 27 octubre 2015

starchef_nueva_york.jpgValSotillo CR 2011 has been selected to take part in the International Chefs Congress (ICC) Starchefs, which started last Sunday in New York.

The International Chefs Congress turns 10 this year, and it gathers some of the industry's most formidable professionals to bring the future of food and drink. For three days, October 25 to 27, they'll explore the theme, Open Source Cooking: The New Era of Collaboration and Connectivity, through Main Stage Cooking Demonstrations, Hands-on Savory, Pastry, and Bartender Workshops, Wine Tasting Seminars, and Business Panels. In their tenth year, StarChefs welcomes Spain as ICC's featured country, and some of its most exciting chefs will be on the main stage.

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ValSotillo Reserva VS 2004 at Chef Sache, (Germany)

lunes, 05 octubre 2015
showcooking_mejores_chefs.jpgIt is called "The cullinary revolution". Chef Sache took place on the 27th & 28th of September in Cologne (Germany). Cooking shows with the world's top chefs, numerous tastings, cooking competitions… More than 3.100 visitors.

And sommelier Justin Leeone, from Tantris restaurant in Munich, decided that ValSotillo Rva VS 2004 was going to take part in the four tastings for the cooking shows.
Michelin star chefs as The Japanese-Peruvian Mistuharau Tsumura, Massimo Bottura from Osteria Francescana in Modena, Christian Bau, Gran Achatz, Stefan Wiesmen, Tim Rau, have been invited to the Chef Thing 2015, cooking amazing dishes for visitors.
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Alma de los Vinos Únicos, a big wine event

viernes, 17 abril 2015
alma_buenavista.jpg‘Alma de los Vinos Únicos’ (The soul of the unique wines, can be the translation), is a big wine event that takes place in the city of Burgos on the 20th of April.

Wine lovers can taste more than 500 eines from 109 wineries, Spanish and from abroad (Germany, Austria,, Hungary, Italy, Marocco, Portugal and France.

Bodegas Ismael Arroyo is one of the wineries invited, and we will offer to taste our  wines Mesoneros de Castilla  and ValSotillo, inclusive the new wine ValSotillo FINCA BUENAVISTA.

The tasting is open from 11 a.m. to 20:00 p.m.  And the best thing is that you can talk to the winemakers about the wines, vineyards, winemaking secrets…  
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ValSotillo GR 2004 shines in Germany

miércoles, 11 marzo 2015

ValSotillo Gran Reserva 2004 has taken part in an exclusive Tasting in Germany with the expert David Schawarzwälder and 13 well-known sommelieres, tasters and journalists. It took place at Seven Swans restaurant in Frankfurt and it was a successful event.

cata_mitica.jpg

All the guests pointed up the high quality of the wines tasted, 12 wines that are like a legend in Ribera del Duero DO.

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2014 visitors jumped five per cent

miércoles, 04 febrero 2015
visita_01.jpgBodegas Ismael Arroyo-ValSotillo is attracting more and more visitors every year. In 2014 the winery received 2.600, a five per cent more than in 2013.

Spain is still the first source of visitors, but we received almost 600 people from 22 different countries all around the world. More than 200 tourists came from the USA and 231 were from 12 different countries in Europe. It is also very interesting the increasing number of visitors from Asia (China, Korea and Philipines).
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