D.O.Ribera del Duero
Viña Gormaz Roble
The Tempranillo in privileged plots. An ideal combination for the balance and the symbiosis of the vineyard and the Tempranillo is the one capable to release nutrients and retain water of the clay soil, with an aptitude for drainage and low vigour that plants develop on sandy soils. Therefore, a mixture of clay and sand with a low proportion of silt is optimal for the vineyard. The climate, the exposure, the depth of the soil and the Tempranillo variety of the plots of the winery are determinant in the production process of this wine, Viña Gormaz Roble.
Grape selection regarding the plots’ location and maturation degree. Preferementative maceration for 3 days at 4 ºC – 6 ºC to help extracting the aromas. Fermentation at a controlled temperature of 25 ºC – 26 ºC for a week. Post fermentative maceration for 10 days. After the malolactic fermentation the wine stays in American oak barrels (new and of 1 and 2 years use) for 5 months, being rounded in the bottle for at least 4 months afterwards.
66 plots selected from different locations. Gobelet trained
Type of soil
Sand, Silt and Clay
845 - 960 meters
60 years old
Bordeaux 75 cl
Cherry red colour with violet hues
Fresh fruit aromas, with vanilla and roasted coffee notes
Warm, wide, fresh and balanced, with vanilla notes