Description
Appellation: Ribera del Duero
Varieties: Tempranillo 100%, Average production 5.000 kg/Ha.
Soil: Stony, calcareous clay with a calcareous subsoil.
Location of the vineyards: La Horra (Burgos)
Type: Sustainable agriculture
Alcoholic fermentation: in concrete tanks with indigenous yeast.
Malolactic fermentation: 3 months in 300l barrels.
Aged in 225l barrels of Spanish oak, Quercus Pyrenaica, for 21 months. Rest of the time in bottle.
Alcoholic content: 15º.
Production: 6,305 numbered bottles. 1.5 l.
Tasting notes
Visual phase: Deep cherry red color with violet hues.
Nose: Very fresh fruit, floral tones, undergrowth, earth, undergrowth and balsamic.
It reveals the nuances and depth of the terroir. The character of Spanish oak and the personality it infers are reflected in this wine. Serious, deep and aromatic, with earthy characters at its best.
Tasting phase: Elegant, ample, structured, robust and oily. Essence of minerality, great balance in the combination of wood, earth and fruit.
Keeps for up to 20 years.
Recommended serving temperature 19º.
Awards
LARA O Hispania. Silver Medal in DWWA Decanter magazine awards 2015 decanterawards.com