The nose is complex and spicy, with ripe fruits, a hint of mint and liquorice. The palate is ripe and smooth with firm structure and lively acidity complimented by a long finish.
Valdubon Ribera del Duero Reserva Vino Tinto
After destemming and crushing, the grapes to be used in aged wine production are taken to predetermined vats. Fermentation is carried out at 28°C over about 22 days. The whole production process focuses on extracting maximum polyphenols matter without losing the aromatic potential of the wine; to do this, it is pumped over several times daily. Maceration is controlled both analytically and organoleptically, and the moment for removing the wine from contact with the solids is decided when we believe that the wine has a sufficiently good structure to withstand the barrel ageing which will follow, and before we start to see the sensations of greenness which would arise from extracting tannin from the pips. Once the new wine is racked off, the malolactic fermentation is carried out, monitoring its analytical evolution daily. After it is completed, it is racked bright and prepared for barrel ageing.