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Valtravieso is one of the first wineries to have its own vineyard in Ribera del Duero, located in one of the region’s highest limestone moorlands at an altitude of 915m. From this unique setting where the vineyards and winery are located, they seek to achieve the highest quality in all processes, with minimum intervention in both the field and in productions.
Valtravieso therefore achieve high altitude wines, in limestone moorland, with a unique personality and style for this area; they are elegant, deep, and long. Wines that have tension and comprise mineral and fresh notes..
At Valtravieso the wines produced are distinctly representative of their terroir, along with their own house style of Ribera del Duero. The Estate seeks to produce wines that express their own identity, that are elegant, profound, and lengthy, where the accompanying wood does not mask the grape’s personality. It has been a cool and humid vintage with a berry size that has allowed long and soft vinification. A year marked by high rainfall was reflected in an increase in production while maintaining quality thanks to exhaustive care of the vineyard load.
“Santa María” is sourced from estate fruit bearing the same name at 850 metres altitude and plots from several loyal wine growers. Young Valtravieso vineyards together with Ribera del Duero vineyards with an average age of 15 years.
Valtravieso’s winemaking process for Santa Maria seeks a fresh, fruity style of wine, a reflection of the typicity of the Ribera del Duero, with a short ageing period in used barrels to roundoff the race and vigour of the grape of this region. 8 months in French and American oak barrels, with a small percentage of new barrels and the rest from various uses barrels. Subsequent refining in the bottle for at least 2 months before market release.
Aromas of red berries and violet floral overtones. Pleasant on the palate with great texture, volume, and melted tannin. A wine with good length and a spicy aftertaste.
A fresh and fruity wine perfect for an aperitif or to drink with pasta, rice, or white meat dishes.
2-5 years careful cellaring
Don’t take our word for it…
90 points – Tim Atkin MW