ROBLE
- Grape variety: 100% Tempranillo or Tinta del País. Sourced from 15 year-old-vineyards on average. The vines are cordon-trained, planted on south, south-east facing slopes at an altitude of 840m.
- Production: 30,000 bottles.
- Ageing in barrel: 6-8 months.
- Area: DO Ribera del Duero – Villalba de Duero.
- Soil type: silty and clayey.
- Climate: extreme continental. A great difference in temperature between winter and summer, and between daytime and night-time temperatures.
Winemaking and Ageing
Winemaking: harvest is done by hand, at the optimal ripening time, in small trailers of 3,000 kg. Grapes are sorted while being picked. Maceration for 20 days in small vats, controlling the temperature during the whole process of fermentation, and subsequent malolactic fermentation in vat.
Ageing: 6-8 months in two or three-year-old barrels of 225 litres (75% French oak, 25% American oak).
Bottling: once bottled, the wine is aged in bottle for at least 4 months at a controlled temperature.
Tasting note
Medium-deep cherry red, with purple hues at the rim. Intense nose with red fruit aromas such as strawberry and raspberry, and light spice notes. On the palate, it is fresh and round; easy to drink.
Food pairing and suggestions
A perfect match with white and red meat. Especially ideal to drink with tapas. Recommended serving temperature: 16ºC.
Potential for ageing: 3 to 5 years.
Other wines
Main characteristics
- Grape variety: 100% Tempranillo or Tinta del País. Sourced from 15 year-old-vineyards on average. The vines are cordon-trained, planted on south, south-east facing slopes at an altitude of 840m.
- Production: 30,000 bottles.
- Ageing in barrel: 6-8 months.
- Area: DO Ribera del Duero – Villalba de Duero.
- Soil type: silty and clayey.
- Climate: extreme continental. A great difference in temperature between winter and summer, and between daytime and night-time temperatures.
Tasting note
Medium-deep cherry red, with purple hues at the rim. Intense nose with red fruit aromas such as strawberry and raspberry, and light spice notes. On the palate, it is fresh and round; easy to drink.
Winemaking and Ageing
Winemaking: harvest is done by hand, at the optimal ripening time, in small trailers of 3,000 kg. Grapes are sorted while being picked. Maceration for 20 days in small vats, controlling the temperature during the whole process of fermentation, and subsequent malolactic fermentation in vat.
Ageing: 6-8 months in two or three-year-old barrels of 225 litres (75% French oak, 25% American oak).
Bottling: once bottled, the wine is aged in bottle for at least 4 months at a controlled temperature.
Food pairing and suggestions
A perfect match with white and red meat. Especially ideal to drink with tapas. Recommended serving temperature: 16ºC.
Potential for ageing: 3 to 5 years.
