Red wine Tempranillo Roble 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 between 20 and 40 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: 2018 Variety: 100% red grapes of the Tinto Fino variety (Tempranillo). Degree: 13.5% vol. Tasting note Purple red, high layer, with violet rims in a thin layer. Clean and bright. On the nose, it is intense and complex, with fruity aromas of wild berries (red and black fruits) and roasted In the mouth it surprises by maintaining freshness and fruitiness. The friendly tannins of the wood appear, giving way to a fruity and sweet finish. The persistence in the mouth is prolonged, tasty and pleasant. Service temperature: 16-18º C Geology and Soil Vineyards between 20 and 40 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 is a magnificent choice to accompany soft appetizers such as canapés, olives or light sausages, as well as pasta dishes and soft rice dishes. Elaboration Cold pre-fermentation maceration (15 ºC.) for at least 48 hours. Alcoholic fermentation at a controlled temperature between 25-30Cº, with regular lifts and punching down. Maceration of 12-15 days total, to preserve the aromas of fruit and avoid harshness. Spontaneous malolactic fermentation with native bacteria. Racking and decanting by gravity to remove lees before moving to barrel. Semi-new barrels that respect the fruity aromas. Protein clarification to stabilize color, and amicrobic filtration prior to bottling. It remains in barrels for 6 months, with fillings and periodic racking. 70% French Oak and 30% American.