Ribera del Duero Wine Red – Tempranillo – Banisio Crianza

Appearance:

Intense cherry-red, subtle garnet rim, clean and bright.

Nose:

Intense and complex nose of ripe red berries, over a spicy vanilla foundation, with toasted and English chocolate notes.

Mouth:

Resinous finish with a light mineral character. In the mouth, it’s attack is broad, fresh and structured, with a long and fleshy mid-palate of ripe fruit, and a resinous finish. Very elegant and balanced with extensive persistence.

Operating temperature:

Serve at 16-14º C (53.5-57º F).

Food pairing:

Can be served with semi-cured cheeses, white meat, and game-bird stews.

Winemaking:

Cold pre-fermentation maceration for at least 48 hours. Fermentation with controlled mean temperature of 25 - 30º C (77-86º F) with daily pumpovers and punchdowns, analytical monitoring of evolution. Total maceration: 18 -21 days. The date for rack-and-return is determined by tasting and gravity bleeding. Spontaneous malolactic fermentation at 22º C (71.6º F) with native bacteria. Racking and gravity decanting to remove lees before moving wine to the barrel.

Ageing:

Wine remains in barrels for 12 to 14 months, with periodic topping ups and racking. 70% French oak and 30% American oak. Remains in the bottle for 6 months before being released on the market.

Climate:

The climate of the Ribera del Duero is framed within a Mediterranean climate whose primary character is Continentality, an extreme climate: dry summers, long and rigorous winters, low rainfall (average 400-500 mm / year) and a large thermal oscillation ( -20 ° to 42 ° C). The consequence of all this is the extraordinary quality of the grape, small in size, thick skin and perfect, slow and late ripening.

Soil:

Poor, sandy and pebbly, with clay and calcareous subsoil.

Description:

Select vineyards between 25 and 40 years old from small plots of dry land.