Aromas of plum, raspberry and dried herbs. The palate is medium in body with blackberry notes, cherry, plum and raspberry. It is pure and fresh with smooth tannins.

WINE INFORMATION

Ribera del Duero is an important wine zone in Castilla y Léon in north central Spain known for the production of full-bodied red wines based on the Tempranillo grape, known locally as Tinto Fino or Tinto del Pais.  The growing season is fairly short here, cold in winter with spring frosts not uncommon at the high altitude, and very hot summers.  Fortunately, large diurnal temperature differences slow the ripening of the grapes.  In the early 1980s, many growers sold their grapes to cooperatives, but with the introduction of pioneer wineries Vega Sicilia and Pesquera, several small producers emerged, vinifying their own grapes.

The Torremilanos family began growing grapes in 1903 and made wine since the 1960s. When the winery was bought by the Peñalba-López family in 1975, quality improved greatly and quickly.  Pablo Peñalba expanded the family holdings to nearly 200 hectares in several parcels less than a mile from the Duero River at 800-900 m above sea level, most with northeastern exposures.  Soils contain equal proportions of limestone, clay, and sand over alluvial gravel of Silex and quartz. The property is certified organic and certified biodynamic since the 2016 vintage. 

Grapes are harvested and sorted manually.  A twelve-day maceration on the skins is followed by controlled temperature stainless steel fermentation using natural yeasts.  The wine is aged in French and American oak barrels for 4 months. The barrels made by hand at the winery’s own cooperage.

Charcuterie, Cheese, Grilled preparations, Ham, Lamb, Pizza, Red Meat, Sausage, Slow-smoked Barbeque/BBQ Sauce, Tomato Sauce, Vegetables