2023 Technical Specifications
Alcohol 14.5%
pH 3.72
Total Acidity 5.1 g/L
Grape Varieties 100% Tinto Fino (Tempranillo)
Classification DO Ribera del Duero
Region Ribera del Duero
Fermentation Vessels Temperature-controlled stainless-steel tanks
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types Predominantly French oak
Contains Added Sulfites Yes
Production Details Skin contact lasted 15–20 days. Traditional temperature-controlled stainless-steel fermentation included approximately one week of alcoholic fermentation at 22–25°C; a high proportion underwent malolactic fermentation in barrel followed by at least two months on lees. The wine matured for nine months in predominantly French oak, with 30% new barrels, then received at least one month of bottle aging. Residual sugar was below 0.5 g/L. The available format was 75 cl and the recommended serving range was 14–16°C. Vintage conditions included 433 mm annual rainfall and a 12.9°C annual mean temperature; the year was warmer than average, initially dry, with regular rain beginning in September.
Tasting Notes Deep black-cherry colour; concentrated aromas of wild blackberry, toast, chocolate, cocoa and liquorice; silky, full and structured, with juicy tannins and ripe character.
Food Pairing Roast lamb, stews, casseroles, aubergine parmigiana, pasta and dishes with tomato sauce.
Vintages
2022 Technical Specifications
Alcohol 14.0%
pH 3.69
Total Acidity 5.3 g/L
Grape Varieties 100% Tinto Fino (Tempranillo)
Classification DO Ribera del Duero
Region Ribera del Duero
Elevation 900.0 meters
Fermentation Vessels Temperature-controlled stainless-steel tanks
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types 70% American oak; 30% French oak
Production Details Skin contact lasted 15–20 days. Traditional temperature-controlled stainless-steel fermentation included approximately one week of alcoholic fermentation at 22–25°C; a high proportion underwent malolactic fermentation in barrel followed by at least two months on lees. The wine matured for nine months in oak comprising 70% American and 30% French barrels, with 10% new barrels, then received at least one month of bottle aging. The producer's launch article further describes predominantly second-use barrels of 300 and 500 litres. Residual sugar was below 0.5 g/L. The available format was 75 cl and the recommended serving range was 14–16°C. Vintage conditions included 431.6 mm annual rainfall and a 13.4°C annual mean temperature; the growing season was unusually dry before above-normal rain during August–September maturation.
Tasting Notes Opaque dark-cherry colour; deep and intense aromas of blackberry jam and clove; light, silky and pleasant palate with a warm finish.
Food Pairing Roast lamb, stews, casseroles, aubergine parmigiana, pasta and dishes prepared with tomato sauce.