Viñas del Cenit’s wines lead the Guía Peñin 2018 ratings in Tierra del Vino de Zamora

Both 2012 and 2013 vintages of Cenit, made in Bodegas Viñas del Cenit, have obtained 93 points in Guía Peñin 2018, the maximum score awarded to a wine in this winemaking area. Vía Cenit 2014 merited the same score, as so did the special edition of Pago Las Salinas Magnum 2004, presented on the occasion of the 10th Anniversary of the bodega in 2018. Pago Las Salinas is a limited edition of which only 250 bottles have been made in magnum format, and they will be launched to the market in 2018 as an expression of the philosophy behind the Cenit project: the making of wines that last through time, with a great capacity for ageing in the bottle and that, after 15 years, still present a freshness, acidity and liveliness that are only within the reach of the greatest wines.

Viñas del Cenit consolidates its leadership in this winemaking area thanks to this rating, and despite this area being a great unknown, it has a winemaking tradition that dates back to the 11th century, with some of the oldest (over 120 years old) and unique vines in the Spanish winegrowing landscape. Both Cenit and Vía Cenit are made with grapes from vineyards with an age between 120 and 150 years. They have a thick skin from which we extract the complexity of aromas and tastes and that present a great finesse and elegance; as a result, we can say that Viñas del Cenit wines combine the power of Toro with the elegance of Ribera del Duero.

On the other hand, Villano, the youngest wine made at the bodega obtained 90 points with 5 stars, which is the maximum rating in terms of value for money. It is a wine that has been conceived to express the liveliness and energy of the youngest vineyards in the area, which is combined with the experience of the oldest vineyards.

Bodega Viñas del Cenit belongs to the company Avanteselecta, which makes wines in the main Spanish Denominations of Origin and creates projects with a marked personality, very much linked to the area in which they can be found but with a shared philosophy: a line of work that is respectful with each of the local varieties and the search for exceptional terroirs.