Complex aromas of wild dark berries, spices and chocolate. Very balsamic and elegant. Noble and pithy tannins, with very prominent aftertaste and a surprising persistence.
Winery: Vall Sanzo
Region: Ribera del Duero
Regional styles: Spanish Ribera Del Duero Red
Food pairing: Beef · Lamb · Game (deer, venison)
Ribera del Duero – Spain·Castilla y León – Wineries 405 – Wines 3194
Ribera del Duero is located in the in Castilla y León region in north central Spain, spanning the upper valley of the River Duero some 129 km (80 miles) north of Madrid. Home to approximately 250 wineries, the region was awarded DO designation in 1982, and it’s second only to Rioja in the volume of DO wine sold within Spain. The region’s altitudes reach between 700 and 850 m (2,300 and 2,800 ft), and its climate consists of cold, frosty winters and summers whose temperatures can reach over 100°F during the day before they fall sharply at night.
The principal grape variety is Tinto Fino (Tinta del Pais); a local variant of Tempranillo that grows well in the climatic extremes and clay-rich, silty, and limestone soils. Tempranillo makes up 95 percent of the region’s wines, and are known for their bold style carried by intensity and balance. Cabernet Sauvignon, Merlot, and Malbec are also used to produce red wines. Garnacha is used in the production of the region’s rosé, and Albillo is used for its whites. Vega Sicilia is one of the most historic wineries of the region, and is considered by many to be Spain’s first great wine; one that initially proved the potential of Tempranillo.
Spanish Ribera Del Duero Red
Rioja may be the most famous region in Spain, but Ribera del Duero is no slouch. These classic wines are made mostly from the grape Tempranillo.
Ribera del Duero wines are known for being strong, dark-colored wines filled with dark fruit, tobacco and vanilla flavors.
The sensual wines of Ribera del Duero are dark, brooding, and exciting. They are famous for taking the traditional Spanish grape Tempranillo and blending it with Bordeaux grapes Cabernet Sauvignon and Merlot. This practice makes wines that are strong, dark and beautiful.
This specific grape blend makes these wines very delicious, but their popularity slipped drastically in the 1970s. Extremely long barrel aging and old winemaking practices made the wines extremely inconsistent. Even bottles in the same vintage could be very different.
Now, with modern winemaking practices and attention to detail these wines are becoming as consistently incredible as they should be!
Beef, Lamb, Game (Deer, Venison)
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