Winery Profile

Nicolas Marcos, the man behind Dominio del Urogallo, left his home region of Toro where his family have been growers and winemakers for four generations. There he did not have the terroir he wanted to be able to express himself, so, instead after working briefly at Alain Graillot, he moved to Asturias, a region more famous for ciders but with a grape growing history going back well over 1000 years to the monasteries of the Middle Ages. Urogallo is located inside the Cangas del Narcea, an area whose precipitously steep slopes and cooler climate draw comparisons to the Mosel and Ribeira Sacra. The soils are similar as well- primarily slate with some quartz and a substrate of anthracite. The indigenous varieties of Carrasquin, Albarin Blanco and Tinto, Verdejo Tinto (Trousseau) and Albillo, along with extremely old vines (his oldest vines are between 120 and 130 years old) give this region a unique identity. Though grape growing in Cangas del Narcea is already a lot more challenging than in many parts of Spain, Nicolas decided to forego all chemical treatments and nurse his vines back to health through biodynamic farming and a holistic approach that focuses first and foremost of the health of the soil. He has also manually reterraced portions of his vineyards that were in desperate need of repair. He currently farms 14 separate parcels for a total of 7.4 hectares. His conscientious approach extends into the cellar where he vinifies each parcel separately, allows the wines to ferment naturally, does little fining or filtering, and generally manipulates the wines as little as possible. Urogallo is making a convincing argument for the wines of Asturias.

“Monastic tradition, autochthonous grapes and unique soils.” – Nicolas Marcos, Dominio del Urogallo


‘La Fanfarria’ Vino de Asturias: Biodynamic. Composed of old vine Albarín Tinto (50%) & Mencia (50%) grown on extremely steep slopes in the Cangas region of Asturias. The soils here are a mix of slate, quartz, and anthracite. The fruit is hand-harvested, destemmed, and fermented using native yeasts in stainless steel. Elevage sees half the wine staying in steel with the other half in neutral oak.


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