Red wine Tempranillo Crianza from Ribera de Duero, Banisio

75 cl bottle The famous Ribera del Duero is the land of powerful reds. Its height and its extreme climate are key to obtaining a grape full of vibrant energy. We love the personality of their wines, made to celebrate, raise glasses and enjoy the best gastronomy. This wine is made from Tempranillo from vineyards that are over 25 years old, selected from small plots of dry land in the D.O. Ribera de Duero. Data sheet Cellar: Banisio DO. Ribera de Duero Vintage: 2016 Variety: 100% red grapes of the Tinto Fino variety (Tempranillo). Degree: 13.5% vol. Tasting note Cherry red color, high layer, with garnet rims in a thin layer, clean and bright. On the nose, it is intense and complex with ripe red fruits, on a spicy background of vanilla, with toasted notes and English chocolate. Balsamic finish and light mineral character. In the mouth it is broad, fresh and structured at the entrance, a long and fleshy step of ripe fruit and a balsamic finish. Very elegant and balanced with ample persistence. Service temperature: 16-18º C Geology and Soil Vineyards over 25 years old selected from small plots of dry land. Poor, with sand and boulders, with a clayey and calcareous bottom. The climatology of the Ribera del Duero falls within a Mediterranean climate whose main character is continentality, an extreme climate: dry summers, long and harsh winters, low rainfall (400-500 average mm/year) and a large thermal oscillation ( from -20º to 42º C). A consequence of all this is the extraordinary quality of the grape, small in size, thick skin and perfect, slow and late ripening. pairing It can be accompanied by semi-cured cheeses, white meats and game bird stews. Elaboration Cold pre-fermentation maceration for at least 48 hours. Fermentation with controlled temperatures of temperature at 25 – 30ºC. with pumping over and punching down daily, and analytical control of evolution. Total maceration between 18 -21 days. Discovery date determined in tasting and bleeding by gravity. Spontaneous malolactic fermentation at 22 ºC with native bacteria. Racking and decanting by gravity to remove lees before moving to barrel. It remains in barrels for 12 to 14 months, with regular fillings and racking. 70% French Oak and 30% American. Resting in the bottle for 6 months before being put on the market.