From: Munébrega, Calatayud, Spain
Varietal: Grenacha
Taste & Critical Acclaim: “The 2022 Breca El Nacido comes from higher elevation vineyards and is just about all Garnacha, co-fermented with a kiss of white varieties, that's raised in a mix of tank and barrel. Ripe black cherries, black raspberries, peppery herbs, crushed stone, and violet notes all dene the aromatics, and it's medium to full-bodied, with a pure, layered mouthfeel, ripe tannins, and a rare mix of richness and freshness.” 94 points Jeb Dunnuck, July 9th 2024
“A bouquet of black and red currants, violet and pine needle paves the way for blackberry, pomegranate, milk chocolate, black olive and baking spice flavors. Vivid acidity and slightly grippy tannins sail into a long-lasting nish." 91 points , Mike DeSimone, Wine Enthusiast 10/1/2023
“Tangy white pepper and wild berries on the nose with some hibiscus and stones. Linear and crisp on the palate with a medium body and ne, fresh tannins. Nimble and expressive nish. Drink now." 91 points, Zekun Shuai, jamessuckling.com 9/18/2023
Pairing: Traditional regional pairings from Aragón include roast lamb (ternasco), braised rabbit (Conejo a la brasa), and migas (a savory dish with chorizo, garlic, and bread crumbs). These dishes beautifully complement the wine's rich, fruity profile, peppery notes, and lively acidity.
For easy dinner options, consider grilled sausages with roasted peppers, where the smoky, savory flavors complement the wine's ripe berry notes. Beef stir-fry with vegetables brings out the wine’s freshness and crisp finish, while pasta with a tomato- based sauce, like penne arrabbiata, highlights the wine's vibrant acidity. Roasted chicken with herbs and garlic aligns well with its complex, layered aromas of herbs, fruit, and subtle spice. Additionally, pizza is a fantastic pairing, especially styles like classic Margherita, which allows the wine's red fruit and herbal notes to shine, or pepperoni and sausage pizza, which matches its richness and slightly grippy tannins.
This also pairs excellently with arancini, as its bright acidity cuts through the creamy, fried texture, balancing the flavors. The wine's red fruit notes also complement fillings like cheese or tomato-based ragù, enhancing the overall tasting experience.
Rice Croquettes With Ragù and Fondue (Arancini)
Recipe from Giovanni Alfa
Adapted by Marian Burros
About. Located in the historic town of Munébrega, Bodegas Breca was founded by Jorge Ordóñez in 2010. A trailblazer in the Spanish wine industry, Ordóñez established the estate to craft the finest Garnacha in Aragón, with a focus on the unique qualities of the region's ancient vines. Bodegas Breca's specialty is the Garnacha de Aragón, the grape's original and genetically purest clone, which can be traced back to the medieval Kingdom of Aragón. This clone, historically spread across the Mediterranean by the Aragonese, is now preserved in its birthplace—Calatayud, offering a unique and authentic wine experience.
Jorge Ordóñez's philosophy revolves around showcasing the unique character of old- vine Garnacha. His goal was to preserve Spain's indigenous grape varieties and their historical significance, advocating for traditional, low-intervention winemaking techniques. Bodegas Breca’s vineyards are in the rugged, high-altitude terrains of the Sierra de Pardos and Sierra de Peña Blanca. These vineyards, planted between 1900 and 1975, are head-trained and dry-farmed, allowing the vines to naturally adapt to the local climate and soil conditions. The high altitudes, reaching 3,500 feet, play a crucial role in the winemaking process, producing extreme diurnal temperature shifts—sometimes up to 60°F. These conditions help the grapes retain acidity and develop complex flavors, contributing to the unique taste of Bodegas Breca's wines.
Jorge Ordóñez’s contributions to the Spanish wine industry have been transformative. He was recognized as one of Spain's leading wine pioneers and brought lesser-known D.O.s, such as Calatayud, into international recognition. Before establishing Bodegas Breca, Ordóñez built his reputation by championing Spain's old vineyards and forgotten grape varieties, advocating for traditional viticultural practices, and improving wine transportation to ensure quality preservation. He was the first to introduce Garnacha from Calatayud to the U.S. market, broadening the international palate to appreciate Spain's indigenous grapes beyond more mainstream varieties like Tempranillo.
Calatayud, where Bodegas Breca is located, is known for its arid, mountainous terroir, characterized by diverse slate soils. These soils range from black and gray slate to iron- rich red slate, with limestone and decomposed quartz also present. Each soil type contributes unique mineral characteristics to the wines, resulting in nuanced and complex expressions of Garnacha. This terroir, combined with traditional dry farming and minimal intervention winemaking, produces balanced wines with impressive aging potential, highlighting the purity of the Garnacha de Aragón clone.
Jorge Ordóñez’s legacy continues through his group of wineries, which includes Bodegas Breca. His children, Monica and Victor Ordóñez are now actively involved in leading the family’s ventures, ensuring the values of quality and authenticity persist. The Ordóñez family remains dedicated to advancing Spain's standing in the global wine market by focusing on education and preserving its diverse wine heritage.
Wine Notes: Bodegas Breca’s El Nacido is crafted from 100% Garnacha de Aragón, the oldest clone of Garnacha globally, originating in the region of Aragón and propagated throughout the Mediterranean by the Crown of Aragón. The grapes are sourced from dry-farmed, goblet-trained vines planted between 1960 and 1980 in the Sierra de Pardos villages of Castejón de Alarba, Nuevalos, and Olves. The vineyards are situated on rocky slate and quartz soils, with formations dating back to the Cambrian and Silurian periods, contributing to the wine's distinctive mineral profile. The region's continental Mediterranean climate, characterized by cold winters, hot summers, and significant diurnal temperature shifts, allows optimal ripening and acidity retention.
Traditional viticultural practices are followed, committed to organic methods, and minimal interventions like a single copper sulfate spray during challenging seasons. After hand-harvesting, the grapes are destemmed, and whole berries undergo a brief maceration in stainless steel and concrete tanks, initiated by a pied de cuve. The wine completes primary and spontaneous malolactic fermentation in stainless steel (70%) and large-format French oak (30%) in puncheons and demi-muids. It is then aged for eight months, primarily in concrete tanks, which enhances freshness, with the remainder in oak to impart subtle structure and complexity. This approach results in vibrant expression of Garnacha, emphasizing purity, freshness, and a unique mineral character reflective of Calatayud’s high-altitude terroir.
