Climatology: The viticultural cycle began with slightly warmer than normal temperatures, allowing for good ripening of the plants. Between November and April, there were notable thermal variations, with some months being warmer than usual and an atypical March characterized by high minimums and low maximums. From May to July, temperatures were recorded above the historical average, up to 3 °C higher. The abundant winter and spring rains favored proper budding and balanced vineyard development. Key phenological stages (budding, flowering, and pea-sized berry) occurred at similar or slightly later dates compared to previous years. In June and July, most vineyards were in the bunch closure phase, with some isolated cases of early veraison. The rainfall during the season was higher than expected, especially in March, resulting in a positive water balance throughout the D.O. Overall, it can be summarized as a mild and humid winter, a slightly warm and rainy spring, and a hot summer with initial storms. Regarding climatic accidents, winter frosts were mild and not very damaging, while spring frosts had little impact. The storms with hail in May, June, and part of July caused significant damage in various locations in Ribera del Duero, although it was very localized, and we were spared. Veraison occurred somewhat early from August 5 to 8, depending on the plots. The torrential rain in September acted like a blessing, invigorating the plots, with sun and brief storms; this September rain (watch out for the Dana on 3/9/2024, which delayed the harvest) lowered the average temperature by one degree. There were significant thermal jumps from day to night, from 30-19º to 16-8º at night during ripening, more extreme during harvest, leading to excellent grape maturation. September was favorable, maintaining an average temperature of 23º during the day and 10º at night, resulting in slow and steady maturation, long as is customary in good harvests. October did not allow for much time, fearing the Danas and torrential rains. September acted as a regulator in the evolution of the grapes. We began tasting the grapes in mid-September, which yielded seeds with brownish tones, grapes that detach well from the bunch and the vine, with ripe, homogeneous pulp, already tinted on the sides by tannins and anthocyanins that detach with some ease. The grapes were reduced in volume. On the palate, they were sweet, with good acidity and slight dryness and astringency typical of the natural coloring. The quality and health status of the grapes in this winery is excellent. Harvest: It lasted a week, in some vineyards up to 10 days, a few days earlier, seeking good acidity. From late September (27) to early October (4), it was done manually and selectively at the vine by harvesters, all family members. The harvest was carried out in stackable plastic boxes of 12 and 20 kg for transport. Harvesting was done by plots, seeking optimal ripeness and selection in the plot (first selection).
Wine Making: The boxes with grapes were placed in the winery's refrigerators at 3 degrees for 4 days, depending on the wines, maintaining acidity and concentrating sugars and colorants. Selection was made before destemming and on the selection table afterward. The must was fermented in micro-vinifications by plots, delaying fermentation (maceration) by 4-5 days, with very good colorant release. Pump-overs were done three times daily with traditional manual punching down for maximum extraction of coloring matter. The duration of alcoholic fermentation was 6-8 days, controlled between 26 and 30 degrees Celsius. Seed extraction reached up to 19% during délestage, with the use of seeds for essential oil. Only free-run juice was used. A natural malolactic fermentation occurred. Clarification was done with albumin. Racked due to winter rigor. Not filtered. Can be decanted..
Bottling: May-June 2024 (after five months in American, Spanish, and French barrels).

Colour: Expressive and rich range of colors. Well-dressed, with abundant color, clean, bright (good acidity, better than in previous years) with pronounced blue details in the meniscus. High layer, good purple coloration (intense), perhaps excessive for a young wine.
Nose:Freshness is the word, given that it has maintained good acidity. Notes of sweet tannins and perfectly ripened black and red fruit. Very intense wine character, but without sharp edges. A balance between notes of black and red fruit, with some spices. Fresh memories with some mineral notes and distant hints of cinnamon, vanilla, and cocoa (new or semi-new barrel), perhaps some caramel.
Palate: Dry but fruity attack, expressive, with returning notes of blackberry and black plum, some black currant (on the palate), perhaps with soft tannins and slightly less body than in previous years, without forgetting the fruit, enveloping, intense in mid-palate, with a certain alcoholic lift well compensated with tannins and light barrel influence.
Maintains fruity memories for a long time, requesting another glass.
Given its texture, we believe that it will keep its qualities for a few years.
Serve at around 15º to 18º degrees.
Keep out of the sun and at a storage temperature of no more than 20º. The bottle lying down or upside down.

ANALYSIS
Alcoholic Grade: 14.00/14.22% Vol. 2 lots (label 14%)
Total Acidity (TH+): 5.12/5.15 g/l
Volatile Acidity 0.51/0.67 g/l
Reducing sugar: 1.03/2.01 g/l
Density: 0.994/0.999
Sulphite 17/23 mg/l l (minimum compared to other regions of the world)
Pairings: It pairs wonderfully with beef ribeye, roasts, stews with vegetables, is rejuvenated by pickled dishes, and competes very well with tripe or cooked snout. Rice dishes with meat and Iberian products are also a good match. It clashes with spicy and sweet dishes.
Date of the tasting April 23 and May 21, 2024
Taster: Gabriel García Agudo (Assoc. Sommeliers Aranda y Ribera).

Nutritional information:
Grape, Preservative (potassium metabisulfite, referred to as sulfites on the label), acidity corrector (tartaric acid), stabilizer (polysorbate composed of aspartic acid, a natural acid that prevents precipitation), clarifier (pea protein).
Nutritional value per 100 ml
Energy value kJ......................... 334 kJ
Energy value Kcal...................... 79.52 Kcal
Fat......................................... <0.06 g
Saturated fats..................... 0 g
Carbohydrates........................ 3.00 g
Of which Sugars...............0.19 g
Proteins....................................... 005 g
Salt.............................................. 0.00369 g


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