Climatology: A classic winter in Ribera de Duero, with a few degrees less than usual, the first frosts did not arrive until well into November, reaching -6 and -10 degrees. In April there was a lot of rain, spring rains that allowed the correct bud break in the second half of the month, until May. At the beginning of May (4 and 6)(12 and 13) the temperature dropped below 0 degrees (-1 and -2) which affected part of the vineyard, but the delay in the vine was sensational for the recovery and the new shoots (only 10% were lost). The bud break was almost punctual at the end of April and until mid-May in Caleruega, with slowness due to the temperature. In June, July and August the rains gave way to sunshine, with temperatures up to 2 degrees above historical, we included the classic hail storms, this year in June and July (3 and 13) that did not touch our scattered vineyard. No rain, acceleration of the process, sun and water stored underground. The rain of August 26th, with almost 30 liters, was like water in May. Veraison took place from August 3 to 15, depending on the parcel. August and September were sunny and with large day-night temperature fluctuations of 27-31º C to 9-12º C at night, for excellent ripening of the grapes. The month of October was favorable, maintaining daytime temperatures, causing a slow and constant ripening, long as is customary in good vintages. September-October was used as a regulator in the evolution of the grapes. The grape tasting, which we started at the end of September, gave us a seed with brownish tones, a grape that detaches well from the cluster and the cluster from the vine, the pulp ripe, homogeneous, already tinted on the sides by a tannin and an anthocyanin that come off with some ease. The grape is reduced in volume. Sweet on the palate, good acidity and little or no astringency. Quality and health status of the grapes, in this winery, Excellent.
Harvest: First week of October for the rosé, from the 6th to the 12th for the red in a manual way and selected on the vine by grape pickers, all members of the family. The grapes were harvested in 12 and 20 kg plastic boxes, stackable for transport.
Winemaking: Vatting the must delaying 3-4 days the fermentation (maceration), very good loosening of the skin coloring matter. Pumping over, three times a day, with the old manual punching down of the cap for maximum extraction of coloring matter. Alcoholic fermentation lasted 12 days and was controlled at a temperature between 26 and 30 degrees Celsius. Extraction of pips up to 31% in delestages. Only yolk must. A natural malolactic fermentation. Clarification with albumin. Decanted by winter rigor. Not filtered. Can be decanted.
Bottling: By the beginning of January (10th) 2020, the wine was transferred to 45% American, 45% French and 10% Spanish barrels. After 12 months in barrels it is bottled in January (18th) 2021, where it rests until the day of its labeling and subsequent consumption.

Colour: Cherry red, clean, bright with indigo details on the edge. High, tannic layer of good coloration, perhaps excessive for aging, essential component for aging wine.
Nose: very intense wine character. Balance between toasted and spicy touches, as well as the caramel and black fruit background (blackberry, plum). Memories of cinnamon, vanilla, coconut, balsam.
In the mouth: Fruit forward, blackberry, black currant and plum tones return; the white spice persists in the mouth and the sweet touches of the barrel, enveloping, intense in the middle of the mouth, without blunt, perhaps alcoholic. Balanced and careful quality.
Keeps fruit memories for a long time, requesting another drink. A great wine, a great vintage.
Served at 14-18 degrees. Keep out of reach of the sun and at a temperature close to 20º. The bottle lying down or upside down.
ANALYTICAL
Alcoholic grade: 13.41% Vol.
Total Acidity (TH+): 4.96 g/l
Volatile Acidity 0.51 g/l
Sugar: 1.90 g/l
Density: 0.998
Food sugestion: Roasts (Lechazo, Cochinillo), Oxtail, Cheeks, T-bone steak, Iberian secret, Iberian hors d'oeuvres, a good Churra sheep cheese.
Wine tasting: October December 17, 2023 by Sommelier Gabriel García Agudo (Asoc. Sumilleres Aranda y Ribera) (UEC)