The vineyards

Our varieties

TEMPRANILLO

The Tempranillo grape is the quintessential Spanish variety. It is this variety from which the most representative wines of Ribera del Duero are made. It is a delicate grape but with character, elegant but industrious, noble but humble, balanced but complex.

In Spanish, temprano means “to come early”. Named after the way they present their optimum ripeness, early in the vintage year, before the rest of Spanish varieties, speeding the cycle before the onset of autumn and falling temperatures. The Tempranillo grape is very peculiar, it requires many hours of sunshine to take color and ensure the appropriate levels of sugar, but at the same time, excessive sun brings an important loss of acidity. In the Ribera Region at night the temperature drops considerably, minimizing the loss.

The Tempranillo grape at its optimum harvest yields wines with deep aromas of small berries that after ageing evolve into nice spicy, vanilla, tobacco, chocolate, roasted coffee. On the palate shows a nice entry, silky, with subtle acidity and slightly fruity flavor. It ages in a very dignified manner while maintaining a harmonious balance between structure, color and acidity.

It is grown in Spain, Portugal, France, Argentina and the United States. It gets over 15 different names and it produces very different wines according to the soil and climate where it is grown.

CABERNET SAUVIGNON

 It is considered the king of red varieties for its great ability to adapt to all kinds of weather. This variety is originally from Bordeaux, France, though today it is grown worldwide and has many followers. It has a late-maturing cycle, suitable for temperate areas with mild autumns.

The cluster is smaller than that of Tempranillo, although compact, bluish black, with tiny grapes, thick-skinned, round, black and juicy. Its flesh is firm, crisp, astringent and peculiar taste reminiscent of violets and Serb.
Cabernet Sauvignon has an intense, deep and well covered color. On the palate it is usually has a pronounced acidity, rough with presence of strong tannins, especially in youth. These wines have great aptitude for ageing, and when opened they develop a range of distinctive floral aromas (violet, rose), fruit (blueberries, cassis, raspberries) and vegetables (green pepper, raw coffee).

If you have in your hands a full bodied Cabernet Sauvignon, then choose red meat to be well seasoned, but without excess. Wild game blends perfectly with Cabernet and deer, quail or the pheasant go very well.