Calicata—Terroir Bar

Calicata Terroir Bar is the latest gastronomic gem in the crown of Abadía Retuerta LeDomaine. The 5-star hotel in Sardón del Duero, Valladolid, launched this novel culinary project captained by Chef Marc Segarra: an outdoor terrace in the heart of the “Golden Mile” of the Ribera del Duero, overlooking the vineyards and pine grove, that reflects the terroir-centred essence and philosophy of this prestigious winery. Ansón&Bonet devised the restaurant concept, and S+DLH conceptualised and designed the space.

The name Calicata is a technical term that means “trial pit”, a method widely used by oenologists to study the soil where vines are planted. Trial pits are drilled or bored to examine the soil and determine its mineral content, and that is what we have metaphorically attempted to convey in this project.

Natural luxury: sustainable, artisanal, noble materials.

At S+DLH we wanted to create a sustainable, eco-friendly project without sacrificing authenticity or sophistication. Calicata was designed using authentic noble materials such as clay, wood and cork, and earthy colours like terracottas, greens and browns that tie it all together.

This project revolves around the land, the place where the vine is born and spreads its roots.

Soil is a determining factor in winemaking, which is why it is carefully analysed before planting any rootstock. Surveyors dig deep calicatas or trial pits to obtain samples of different soil layers.

Calicata is a space where visitors can enjoy the experience and continue learning about wine and its origins, establishing a physical connection between the terroir and its occupants.