Climate: A winter, classic in Ribera, with some degrees less than usual, reaching -12 degrees some days. Heavy snows and rains until practically the beginning of the summer (June). On May 18 there was a frost that affected part of the Castrillo de la Vega vineyard, but the delay of the vine was sensational for the recovery and the new shoots (only 20% were lost). The bud break was almost punctual at the end of April, with slowness due to the temperature. In June the rains gave way to sunshine. Late spring and hot summer (relaxed July with lower temperature than usual), no rain, acceleration of the process, sun and water stored in the subsoil. Veraison took place from August 4 to 12, depending on the plot. August and September were sunny and with large day-night temperature fluctuations of 27-33º C to 9-12º C at night, for excellent grape ripening. 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 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 (this year a little larger). In the mouth it is sweet, with good acidity and little or no astringency. Quality and health of the grapes, in this winery, very good.
Harvest: At the end of October (from the 10th to the 16th), in a manual way and selected on the vine by grape pickers, all, of the family. The harvest was carried out in 12 and 20 kg plastic boxes stackable for transport. The grapes were harvested by plots looking for optimum ripeness and selection in the vineyard (first selection).
Wine Making: Vatting the must delaying 4 and 6 (two tanks) days the fermentation (maceration), very good loosening of the coloring. Pumping over three times a day with the old manual punching down in the cap for maximum extraction of coloring. Alcoholic fermentation lasted 12 days and was controlled at a temperature between 26 and 30 degrees Celsius. Extraction of pips up to 23% in delestages. Only yolk must. A natural malolactic fermentation. Clarification with (albumin). Decanted by winter rigor. Not filtered.
Bottling: By the beginning of November (day 11) 2019, the wine was transferred to 45% American, 45% French and 10% Spanish barrels. After 14 months in barrel it was bottled in January (day 11) 2021, where it rests until the day of its labeling and subsequent consumption.

Colour: : Intense, with lots of color. Well defined high layer. Red cherry colour with violet details in the rim, for the ageing it has undergone. Glyceric, clean, bright and impressive vivacity for the time in barrel.
Nose: Powerful also in fruity aromas, clear, very intense and fresh, blackberry and currant, plums, all in compote, flashes of oak (cinnamon, toffee, caramel, spices and leather), vanilla balsamic background. Good balance with the alcohol, well-balanced.
Palate:Nice fruit forward, although dry but powerful, with fresh and fruity tannin. Evolution without bluntness. Evolving in the mouth. Long finish.
Consumption:
Given its texture we believe it will keep its qualities for a few years. Its peak is 2025-2031 and its development until 2041.
Serve at around 15-18 degrees.
Keep out of the sun and at a temperature of around 20º. The bottle lying
ANALYSIS
Alcoholic Grade: 13.73 % Vol. (Label 14% Vol.)
Acidity (TH+): 4.57 g/l
Volatil Acidity 0.50 g/l
Reducing Sugar: 1.90, g/l
Densidad: 0.991
Combinations: Great pairing with Stone Oven cooking (Milk fed Lamb, Milk fed Pork), Oxtail, Red meats, Iberican pork, Iberian hors d'oeuvres, a good Churra sheep cheese.
Date of the tasting November 21, 2023
Tasting note by Gabriel García Agudo (Asoc. Sumilleres Aranda y Ribera)