Essence of Spain – Ribera’s terroir, culture, history, long tradition of wine making results in the ultimate expression of Spains noble grape: Tempranillo Product Quality – Ribera represents the pinnacle of quality wine in Spain. Flavor Profile – “Powerfully Elegant,” the result of the unique climate, altitude, soil (unique terroir) that create such well-balanced wines. True Value – because of Ribera’s dedication to quality wines and its range of styles. Food Wines – the versatility of styles and unique flavor profile are a great match for a wide range of foods and occasions. Wines to Recommend & Share – quality, diverse styles result in food friendly wines and competitive pricing; recommending a Ribera wine is a safe choice.
• Ribera del Duero literally means the river-banks of theDuero in the Ribera del Duero valley.• It’s vineyards lie north and south of the river, running upthe banks to the high limestone cliffs where the valleymeets the “meseta”.• 93 miles (115 km) long from east to west, and 22 miles(35 km) wide, the Ribera region flows from both sides ofthe Duero.
• A 66 sq. meter Roman mosaic in Ribera del Duero suggests that winemaking has existed in this region for more than 2000 years.• After Roman times, came the Arab era, followed by the Christian Reconquest. Vineyards and winemaking traditions were developed and maintained by medieval monasteries, growing native Spanish grapes, and making wine in tunnelled underground cellars which offered natural temperature control.• In the late 1800’s, phylloxera arrived in France, bringing an influx of French winemakers and new techniques.
• Vega Sicila was founded in 1864 by Don Eloy Lecanda Chavés, who had been studying oenology in Bordeaux, and had brought back the French varietals. The brand was created in 1915 and until the birth of D.O. Ribera del Duero in 1982, was simply labeled as “Vino de Mesa” (table wine)!• Vega Sicilia has been a key player in setting the high standards that Ribera del Duero wines are known for today.• D.O. Ribera del Duero was created in 1982. The region’s wineries have lead the way in combining tradition with modern technology. There are over 270 wineries in the region, bound by a common history and successful future in quality winemaking.
• More than 2,400 hours of sunlight per year.• Only 450 mm of rainfall per year; 75-90 days a year.• Temperatures of 100ºF in summer and of –20ºF in winter.• Vineyards are planted between approximately 2,500 to 2,800 feet abovesea level resulting in wide temperature variations between day and night.
• Sudden storms, unpleasant winds, severefreezing, and hot, dry conditions.•These unforeseeable contrasts affect thedevelopment of the vineyards.•The intense cold delays the bud-breaking.•The sudden changes of temperature betweenday and night in summer along with the highlevels of solar radiation bring about a perfectbalance of the fruit as it ripens.
Most of the low lying soils near the river are composedof sandy sediment, marl and alluvial rocks, while thehigher vineyards have a much larger content of chalkylimestone and clay.
“Campiñas” – lower lying plots along the riverEast bank; based on more clayey, alluvial soil with some sand. “Laderas” – higher slopes, with more limestone in the soil resembling “albariza” soil from Jerez, where some of the best vines are planted. “Cuestas” – rising above the “laderas”, harderWest to work. “Páramos” - the highest land, on steep slopes and flat-topped mountain peaks; too exposed.
Tempranillo, also know as “Tinto Fino” or “Tinta delPais”, is the native varietal of the region.Other authorized varieties are:•Cabernet Sauvignon•Merlot•Malbec•Garnacha TintaAlbillo is the only white varietal and is used forrosados.75% of the wine must be made with Tempranillo.
1. Our nature – Intense cold 2. Tempranillodelays the bud-break.The sudden changes oftemperature between day andnight in summer bring about a 3. Focus on qualityperfect balance of the fruit as Maximum yield is 7,000it ripens. kg. per hectare, but the average in the last 22High altitude on average. years has never reached 3,600 kg. Since the creation of the D.O., wineries have combined tradition with modern technology Our natural and original which has proven to be grape variety, perfectly very successful. suited to the extreme conditions.
Wine Classifications Rosado: Fermented without the skin of the grape, thesewines may be enjoyed shortly after the harvest. Cosecha: or “Joven” usually do not see oak. “Joven Roble”and “Joven Barrica” usually aged for only three to six months inoak, released soon after harvest. Crianza: Aged at least for two years, a minimum of twelvemonths in oak barrels; year starts October 1st. Reserva: Aged at least for three years, a minimum of twelvemonths in oak barrels; year starts December 1st. Gran Reserva: Wines of outstanding quality, made in selectvintage years only. Aged at least of 5 years, with a minimum of24 months in oak barrels; year starts December 1st.Wines are released to the market and ready to enjoy afterresting in the cellar for its required time according to the D.O.
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