Ribera del Duero includes different municipalities, all bathed by the Duero River, in the provinces of Burgos, Valladolid, Soria and Segovia. Its altitude and climate produce highly-structured and aromatic wines, with great concentration, style and longevity. » Further information

· Over 60-year-old vineyards
· Hand harvesting. Selection of clusters in the vineyard in 12-kg chestnut picking baskets/transportation in stainless-steel containers
· Destemmed grapes
· Gravity-fed transport to tanks, OVI system
· Cold skin-contact maceration for 2 days at 12ºC
· Alcoholic fermentation at 29ºC / controlled (+-0.5) - 15 days
· Maceration after fermentation - 10 days
· Hand pumping over, rack and return
· Malolactic fermentation (bâtonnage every 2 days) for 45 days
· Aging in new barrels from 9 to 12 months (January - April)
  70% fine American oak / 30% Alier French oak
· Finned with natural egg whites
Bottled in 13,933 bottles of 75 cl. and 300 bottles of 1.5 l (Magnum)

· Visual stage
With great depth, well-covered and with a bluish and purplish rim. Cheerful glints, young and lively. Clean and bright.

· Olfactory stage
Initial aroma of French oak that lingers throughout the tasting. As it evolves in the wine glass, fruit notes come through. Fresh strawberry scents dominate, with balsamic and spicy touches that add elegance, complexity and unctuousness.

· Tasting stage
A mouth-filling, fatty wine, with high glycerol content; long-lasting on the palate. Ample structure but elegant and subtle tannins.

· Storage
6-7 years at the recommended temperature of 16º C.

· Serving
To enjoy the wine properly, serve it at a temperature between 16 and 18ºC; decant it or open the bottle at least half an hour before drinking. Due to the vinification process, this wine may contain some sediment; decanting is recommended.

· Food pairing
Red meat, furred and feathered game, roasts, cured meats and semi-cured and cured cheese.

2003 Vintage
· 89 points. 2011 Peñín Guide.
· ***Stars. Premium Select Wine Challange.