Description
The year began with a cold winter, characteristic of the Ribera del Duero, in which minimum temperatures of -12ºC were reached. Temperatures remained low at the beginning of spring, despite these conditions bud break occurred within the usual dates, at the end of April.
The vegetative development of the plants was favored by the temperature regime and water reserves, which also caused a considerable increase in the size of the berries. As a consequence of this increase in the size of the grapes and despite the fact that the temperatures during the months of September and October were warmer than usual, ripening was delayed.
The elaboration is totally traditional, with destemming and subsequent spontaneous alcoholic fermentation in stainless steel tanks.
Ideal with grilled meats, carpaccio, roast lamb, chops on vine shoots, suckling pig and semi-cured cheese.
Optimal from the time of purchase. It is recommended to decant 30 minutes before serving, since sediments may appear that do not affect the quality of the wine, coming from natural production.
The year began with a cold winter, characteristic of the Ribera del Duero, in which minimum temperatures of -12ºC were reached. Temperatures remained low at the beginning of spring, despite these conditions bud break occurred within the usual dates, at the end of April.
The vegetative development of the plants was favored by the temperature regime and water reserves, which also caused a considerable increase in the size of the berries. As a consequence of this increase in the size of the grapes and despite the fact that the temperatures during the months of September and October were warmer than usual, ripening was delayed.
The elaboration is totally traditional, with destemming and subsequent spontaneous alcoholic fermentation in stainless steel tanks.
Ideal with grilled meats, carpaccio, roast lamb, chops on vine shoots, suckling pig and semi-cured cheese.
Optimal from the time of purchase. It is recommended to decant 30 minutes before serving, since sediments may appear that do not affect the quality of the wine, coming from natural production.
La Bodega
Alejandro Fernandez
Siempre se ha dicho que la infancia marca el porvenir de una persona y Alejandro, desde niño, siguiendo la tradición familiar, aprendida de su padre, elaboraba vino cada año con uvas de sus pequeños viñedos. Él es la viva imagen de un hombre hecho a sí mismo. Un hombre que, desde su juventud, y mientras trabajaba en oficios diversos, alimentaba su sueño bodeguero. Pero hubo de esperar hasta 1972 para tener su propia y verdadera bodega: un pequeño lagar de piedra, del siglo XVI, en donde se realizaba casi todo el proceso.
Alejandro Fernandez
Siempre se ha dicho que la infancia marca el porvenir de una persona y Alejandro, desde niño, siguiendo la tradición familiar, aprendida de su padre, elaboraba vino cada año con uvas de sus pequeños viñedos. Él es la viva imagen de un hombre hecho a sí mismo. Un hombre que, desde su juventud, y mientras trabajaba en oficios diversos, alimentaba su sueño bodeguero. Pero hubo de esperar hasta 1972 para tener su propia y verdadera bodega: un pequeño lagar de piedra, del siglo XVI, en donde se realizaba casi todo el proceso.
Technical Sheet
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