You may not have heard of Xavier Ausàs, but there’s a good chance you have heard of this winemaker’s previous employer. Ausàs worked at Vega Sicilia and its neighbour, Alión, for 25 years (with 17 of these as Technical Director). During his first seven years, Ausàs was mentored by the legendary Mariano García, undertaking the kind of education money cannot buy. Now, with 35 vintages under his belt in the region, you could say that what Ausàs does not know about Ribera del Duero is hardly worth knowing.

Ausàs purchased his first parcel of vines in 2021 in Nava de Roa: a very poor, stony terroir at 700 metres altitude (Xavier had been working with this fruit for many years at Alión). He praises the site for contributing delicate, blue floral aromas to Interpretación’s blend.

Xavier Ausàs left Vega in 2015 to concentrate on a small consultancy business while setting up his own, Burgundian-sized family Domaine. The following year, to much acclaim, Ausàs launched his first vintage of Interpretación. The building blocks for which are a number of old-vine, high-grown Tinto Fino parcels concentrated around Ribera’s central belt.

Ausàs purchased his first parcel of vines in 2021 in Nava de Roa: a very poor, stony terroir at 700 metres altitude (Xavier had been working with this fruit for many years at Alión). He praises the site for contributing delicate, blue floral aromas to Interpretación’s blend.

Having worked with his growers for other domaines for many years, Xavier’s professional relationships have evolved into lifelong friendships. There are no contracts and Ausàs is involved in the day-to-day viticultural decisions: a partnership reflected in his label’s logo, a pair of cupped hands. Ausàs varies his purchases and winemaking depending on the character of the vintage. The stony terroir of Nava de Roa brings elegance and blue flowers. Gumiel del Mercado, with its clay soils, delivers fruit generosity and acidity. Moradillo de Roa (Ausàs’ highest source at 950 metres), brings power, freshness and structure, while the clay/limestone soils of Roa de Duero provide “a chalky sensation in the mouth and minerality.” says Ausàs. While much of Ribera is bewitched by new barrels, Ausàs is notable for its refined use of oak. The grapes are subject to a cold soak and fermented with indigenous yeasts in stainless steel and concrete vats before aging for 14 months in French oak (just 30% new) in two sizes: half in 225-litre casks and half in 500-litre demi-muids. The wines are vinified by parcel and blending takes place just prior to bottling (unfiltered).

In a region known for reds of blind power, Interpretación stands out for its keynote fruit purity, vibrant aesthetic, fine-grained texture and long, chalky structure. Ausàs believes muscle in Ribera del Duero is a given but searches for the elusive combination of both strength and elegance. He’s off to a flying start.