D.O. Ribera del Duero
Viña Gormaz Young
Our hand-picked grapes are first carefully selected and then 85% of the resulting batch is macerated for 10-12 days before being fermented at a controlled temperature of below 26ºC. The remaining 15% consists of wine that has undergone “controlled fermentation”, meaning that the must enters into contact with the grape skins for 2 or 3 days to be left to ferment at a 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.
Hand picked/mechanical, depending on the plot.
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.