Ribera del Duero Reserva

Manual harvesting in boxes. Gentle destemming and crushing. Intense maceration, reaching 30 degrees, over the last days of fermentation. Daily pumping over and two délestages at the end of alcoholic fermentation. Malolactic fermentation in stainless steel tanks. Aging twelve months in French and American oak with subsequent refinement in the bottle for 24 months. Bottled after a brief filtration to avoid altering the wine’s organoleptic characteristics. Long repose in the bottle before release onto the market.

Very deep cherry red in colour. Clean, bright and dense. The nose is very complex and of great intensity. It shows notes of red fruit, ripe black fruit, balsamic and a distinct mineral character. After refinement in the bottle, typical tertiaries of classic Ribera del Duero reservas begin to appear. The palate is ample and fleshy, with ripe, marked tannins, typical of soils with a high limestone content. Very balanced, with a long aftertaste and a long life ahead. Decanting is recommended before consumption.