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.

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.