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