Beautiful cherry red color, very lively and cheerful but deep.
Shows ripe fruit (black and red berries, plums), a good balance of oak with a perfect balance providing aromas of sweet spices and pleasant toasted notes, with hints of licorice, tobacco, balsamic and peppers.
It is a full mouth enveloping, deep bodied, balanced wine, but with finesse and a pleasant maturity. Sweet and silky tannins, fresh fruits. The end has hints of ripe fruit, spices and earthy notes.
Tempranillo, Cabernet Sauvignon, Merlot and Malbec. Harvested from a variety of 63 vineyards throughout 24 towns in Ribera del Duero, all between 750 and 1000 meters
The winter 2016 – 2017 was cold and dry without a lot of rain. A very warm spring that induced early bud break. On April 28, the frost that became famous landed, which hugely reduced grape production. This lead into a very dry but not very warm summer. September was phenomenal, exceptional highs in temperatures and exceptional low temperatures at night, with spectacular differences between night and day, ideal for the ripening of the grapes. The harvest began on October 4 and ended on November 3 with the picking of Cabernet Sauvignon. The grapes come in healthy and hearty. Harvest was a bit complicated due to the timeline of the harvest and the different ripening of grapes due to the spring frost.
12 months in 225 liter French oak barrels, from selected forests. At the end of barrel aging, 46 different wines were produced with different characteristics, depending on the vineyard, varietal and oak. This wine became the final blend of all of them.
Bottled in early April 2019.
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.
Ribera de Duero
In the winery we moved everything gently using our gravity flow system. The grapes were de-stemmed and we had whole berry fermentation.
213,331 750 ml bottles, 6,729 1,500 ml bottles, 215 3 liter and 96 bottles 5 liter produced