D.O. Ribera del Duero
Grape selection is made regarding the plots’ location, vineyards’ age and maturation degree. Fermentation at a controlled temperature of 28ºC for 10 days. After the fermentation process, the wine is macerated for 10 days. After the malolactic fermentation, the wine is transferred to French and American Oak barrels, new and semi-new, where it will stay for 12-14 months, being rounded afterwards in the bottle for at least 8 months.
Selected plots from Villálvaro
Type of soil
Sandy loam with pebbles
70 years old
Bordeaux 75 cl.
Intense ruby red colour
Ripe fruit aromas, sweet, with hints of cocoa and roasted coffee
Round, sweet, with a long finish and a nice aftertaste
Red meats, roasted lamb, fish stews and cured cheeses