D.O. Ribera del Duero
Grape selection regarding the plots’ location and maturation degree. 85 % of the “coupage” is macerated for 10-12 days and is fermented at controlled temperatures bellow 26ºC. The remaining 15 % consists of wine that has undergone “controlled fermentation”, meaning that the must enters in contact with the grape skins for 2 or 3 days to be left to ferment at a controlled temperature of 20ºC before being blended with the main body of the batch in order to increase the aromatic strength of the wine.
States of “La Rasa”. Goblet-trained/trellis
Type of soil
Sandy loam soils
30 years old
Bordeaux 75 cl.
Intense red colour with violet hues
Prominent varietal aromas of fresh fruit
Fresh, tasty and persistent
Grilled meats, duck, pasta dishes, pâtés and sliced cold cuts