D.O. Ribera del Duero
Grape selection regarding to the plots’ location and maturation degree. Previous to the fermentation, the grapes are macerated for 3 days at a temperature of 4ºC-6ºC in order to get the full extraction of aromas. Fermentation at a controlled temperature of 25ºC-26ºC for one week. After the fermentation process, the wine is macerated for 10 days. Once the malolactic fermentation finishes, the wine is aged in American Oak barrels, new and semi-new, for 5 months, being rounded in the bottle for at least 4 months afterwards.
A selection of 66 estates. Gobled-trained
Type of soil
780 - 960 metres
60 years old
Bordeaux 75 cl.
Cherry red colour with violet hues
Aromas of fresh fruit, vanilla and roasted coffee
Warm, full, fresh and balanced with hints of vanilla