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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..
This year saw a mild winter with little rainfall followed by heavy rain in the spring. In general, the temperatures were moderate and constant, even during the months of July and August, and this provided good plant vegetative development which, together with the good water balance in the soil, enabled the vineyard to bring to fruition a large amount of grapes with a phenolic maturation well matched with the technological maturation.
Piñel de Arriba moorland, “La Revilla” estate at 915 m altitude.
We carry out a meticulous selection of the best grapes from the most limestone plots of our “La Revilla” estate, which we leave to macerate pre-fermentation for a very short period. During fermentation, we allow the grapes to infuse so that they can calmly transfer their compounds to the must, with one or two maximum pump-overs per day and a delestage at the appropriate time. Finally, we carry out a longer post-fermentation maceration, which we determine by tasting.
Around 16 months in total being 12 months of ageing in fine-grained French oak barrels of 2 and 3 fill and some new barrels, depending on the vintage, with a subsequent refinement of 4 months in foudre, thus avoiding a greater contribution of wood.
Notes of black fruits such as blackberries and blueberries with balsamic and toasted nuances. Powerful and structured, with great volume. A depth led by a good level of acidity with a long and a pleasant finish of liqueur cherries.
Excellent with game dishes or stews such as roast suckling pig or suckling lamb and grilled red meats. It is also an excellent companion for cured cheeses.
4-6 years careful cellaring.
Don’t take our word for it…
92 points – Guía Peñin
93 Points – Robert Parker