Ribera del Duero Wine Red – Tempranillo – Banisio Roble

Appearance:

Deep purplish-red color with a subtle violet rim. Clean and bright.

Nose:

Intense and complex nose, with fruity aromas of wild berries (red and black berries) and torrefaction.

Mouth:

The mouth is pleasantly surprising thanks to the fruit’s freshness. Pleasant tannins of wood appear, and then give way to a sweet, fruit-filled finish.

Operating temperature:

Serve at 16-18º C (61-64º F).

Food pairing:

This is a wonderful choice to accompany mild appetizers such as canapés, olives, light charcuterie meats, as well as lightly-seasoned pasta and rice dishes.

Winemaking:

Pre-fermentation cold maceration (15ºC, 59 ºF) for at least 48 hours. Alcoholic fermentation at a controlled temperature between 25-30º C (77-86º F) with periodic punchdowns and pumpovers. Maceration for 12-15 days total, to preserve the fruit’s aromas and avoid harshness. Spontaneous malolactic fermentation with native bacteria. Racking and decanting by gravity to remove lees before moving wine to barrels. Semi-new barrels that respect the aromas of the fruit. Protein clarification to stabilize the color, and amicrobial filtration prior to bottling.

Ageing:

It remains in barrels for 6 months, with periodic topping up and racking.

Clima:

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 20 and 40 years old from small plots of dry land.