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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 carefully select the Tinto Fino, Cabernet and Merlot grapes from our “La Revilla” estate to elaborate this wine with a previous pre-fermentation maceration for a long time in the case of the Cabernet and Merlot and a shorter time for the Tinto Fino. During the subsequent fermentation we allow the grapes to infuse, slowly releasing their compounds to the wine, with a maximum of one or two pumping overs per day and a delestage at the appropriate time. The post-fermentation maceration is always determined by tasting.
Around16 months of ageing in fine grain French oak barrels with 25% of new barrels during the first two months, which are subsequently racked into barrels of 2nd and 3rd fill.
Complex, full of nuances. Aromas of red and black fruit compote with floral hints, notes of white pepper, toasted bread, coffee, and a balsamic hint. Great volume and unctuousness on the plate with a bright texture and very good level of acidity. A wine of great length with an enveloping finish.
Ideal pairing with rice and pasta dishes as well as grilled white meats and oily fishes such as red tuna in tataki.
4-6 years careful cellaring.
Don’t take our word for it…
92 points – Guía Peñin
91 Points – Robert Parker