Valduero Tierra Alta Reserva de 2 cotas 14%
Tempranillo variety. Yields below 3.500 Kg/Ha. The grapes come from 2 of our high altitude vineyards in the Ribera del Duero. One of them is located at 840 meters above sea level, and provides complexity and elegance, and the second is at 900 meters and adds structure to the wine. It is then aged for 2 years and a half in different types of oak. Awards: Wine Enthusiast
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Valduero Tierra Alta Gran Reserva 14%
This wine is only made in exceptional vintages and with very limited production that never exceeds 10,000 bottles. The harvest is carried out by hand, with the grapes having been selected bunch by bunch before been placed in boxes of 14 kg. The 70 year old vines, from which this wine is made only produce 2 bunches of grapes per plant, imposing a deep garnet red colour to the wine. A wonderful mixture of aromas and flavours, due to the meticulous selection of grapes, from Valduero’s oldest vineyards ( which are more than 70 years old). It ages for 48 months in oak barrels from 6 different origins, surrounded by the silence and calm of Valduero’s natural cave with constant humidity and temperature. The wine then undergoes a further 40 months of aging in the bottle. Awards: Wine Enthusiast
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Pepe Albarino 12,5%
Albariño is the main protagonist of D.O. Rías Baixas and one of the most important and well-known of Galicia. With small bunches and berries, they have an early ripening. This is a grape with high levels of sugar and acidity that guarantee a great freshness for the wines. It is one of the most important symbols of Galicia.
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Rioja Bodegas Faustino Rivero Ulecia 13.5%
Grape harvested in plots located between 300 and 600 meters above sea level. The vineyards in perfect balance allow the harvesting of grapes in an optimal state of maturity. The low yields per hectare make it possible to obtain a concentrated and aromatic wine. De-stemmed and partially crushed, with a high proportion of whole berries, pumped over daily to extract colour, tannins and aromas from the grapes. Controlled fermentation at a temperature between 23 and 28º C with selected and native yeasts, to obtain wines with good aromatic complexity.
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