The best reviews for five top ValSotillo wines

 Bodegas Ismael Arroyo – ValSotillo wines


We have five top wines according to the best wine experts’ reviews.  Would you like to know a bit more about them?

We are very proud and grateful for  Tim Atkin  MW’s reviews.  He has included some of our wines in his  special report  Ribera del Duero 2020/21 Top 100. Besides, this year we’ve got reviews in the prestigious German magazine Falstaff and in three of  the most known Spanish wine guides:  Peñín,  Gourmets  and  Wine Up.


These are our first best marks:

  • ValSotillo Gran Reserva 2014   

90 Tim Atkin

  • ValSotillo VS 2016 “40 Aniversario”

95 Gourmets,   95 Tim Atkin,  94 Vivir el Vino,  93 Peñín

  • ValSotillo VS Reserva 2016

94 Gourmets,  94 Tim Atkin, 90 Wine Up

  • ValSotillo Reserva 2015

95 Gourmets,  90 Peñín,  92 Wine Up

  • ValSotillo Crianza 2016  

92 Tim Atkin,  92 Falstaff,  89 Peñín,  90 Wine Up

  • ValSotillo Finca Buenavista 2017  

91 Tim Atkin

And these are some of the reviews:

Tim Atkin:

95 ValSotillo VS 40th Anniversary 2016: Not many wineries in Ribera del Duero have racked up 40 vintages and this is a very stylish tribute to founder Ismael Arroyo. Made with Tinto Fino from 100-year-old vines in Sotillo de la Ribera, it`s appealingly complex and balsamic with savoury, tobacco pouch notes, sculpted tannins and chalky acidity. Herbal, minty and long on the palate. 2021-2026”.

94 ValSotillo Reserva 2016: “Named after one of the pioneers of the Ribera del Duero Denominación de Origen, Ismael Arroyo makes impressive wines from its vineyards in high-altitude Sotillo de la Ribera. Aged in French and American oak, this is a focused, refreshing style showing stony minerality, blackberry pastille flavours, racy acidity and fine-boned tannins. 2021-28.

Falstaff Magazine:

92 ValSotillo Crianza 2016:  “Jammy blackberry  flavours, notes of orange peel, plums, tobacco, spices, notes of fine oak, sculpted tannins, minerality, good estructure and elegance”.


     Crianza ValSotillo 2016 review in Falstaff magazine