Beautiful cherry red colour with deep garnet rims.
Olfactory phase
Complex on the nose. Attack: perfectly ripe red fruits with slight hints
of violets and balsamic minty toasty notes (cinammon, nutmeg, black pepper and a little vanilla).
Tasting phase
On the palate this wine is smooth, tasty, well-structured, fruity (red berries), nice toasty aromas, and fine aromatic woods (cedar). Outstanding so and perfectly ripe tannins. Long and complex with a long life ahead.
grape varietals
Tinto Fino, Cabernet Sauvignon, Melot and Malbec. e grapes were carefully selected from vineyards located at an average altitude of 700 to 1000 metres above sea level (37 plots from 22 diferent Ribera del Duero D.O. villages).
harvest
2015-2016 winter was cold and dry. Spring was cooler than average. Abundant rainfall in April and May with a moderate solar radiation. Summer was rather dry and hot with higher temperatures than average. We could not have asked for a better year. We started harvesting on October 4th and finished on November 3rd (Cabernet Sauvignon). Healthy and dry fruit, good weather and scarce rainfall during harvest. Yields were higher than expected and yet the grape quality was excellent. Gravity- flow winemaking process, no pumps used. Grapes are destemmed before entering the vats.
aging
12 months in 225 litre French oak barrels (from different forests). Due to the different vineyards the grapes came from and the type of barrel they were put to age in, we got 46 different wines. The wine we finally got is the final blend of all these wines.
alcohol content
15 Vol.
bottling
Bottled in early April 2018.
Serving temperature
Before opening, the wine should rest for at least 48 hours before serving.
Store the wine bottles in a cool, dark place, between 14ºC – 16ºC, lying down, without sudden changes in temperature and in the absence of strong odors.
If storing the wines at home and not in a cellar, it is recommended to consume within a year.
Serve the wine at a temperature between 16ºC – 18ºC. Decant before serving.
D.O.
Ribera de Duero
winemaking
In the winery, all movement was done by gravity fed, without pumps and done gently. The grapes were de-stemmed and fermentation was done with whole berries.
production
140,332 750 ml bottles, 6,344 1,500 ml bottles and 192 5-liter bottles produced
