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O.D.. Ribera del Duero
Tinto Pesquera Reserva
Tinto Pesquera it is one of the wines more highly acclaimed within and outside of our borders. When the critic Robert Parker compared Tinto Pesquera 1982 with the extraordinary Pétrus (one of the most expensive wines and precious in the world), the doors of the most demanding markets were opened to this tag.Fishing is a must on the wine list of any restaurant with character. The great 'Ribera del Duero', after Vega Sicilia. A wine created by Alejandro Fernandez at the end of the seventies that changed the history of Ribera del Duero. Pesquera style marked the path that others would follow elaborate and success forced the government to recognize the Ribera del Duero designation of origin.The wines of 'Fishing' are produced always from whole fruit, despalillados. The fermentation, temperature-controlled, lasts between two and three weeks. After pressed, and without clarifying, the wine passed directly to an intelligent and subtle combination of oak barrels american and French with various toast. There will be based, between the frequent racking, during 18 months, the 'Reds Fishing' and not less than 24 months 'Reserves' and 'Large Reserves'.Red wine Legaris – Legaris Reserva
Legaris Reserva wine is the benchmark of the winery and the award-winning. The character of Legaris Reserva is clearly marked both for the vineyard as the mix master of different wines made with the Tempranillo grape variety and aged in different types of barrels.DEVELOPMENT (VINIFICATION)The grapes are harvested manually in boxes of 15 kilos; when you arrive at the winery are stored in a cold room for a night to 6º C, and the next morning, we inspect it thoroughly in the selection table. Once destemmed and transported by belts and, reaches virtually the whole of the small reservoirs, conical stainless steel 5.200 liters, where we separate the different origins of the grapes. We begin with a pre-fermentation maceration of several days at low temperature before alcoholic fermentation, that was done with its indigenous yeasts to 28-30 ºC, to express the characteristics of the different terroirs, respecting the uniqueness of each individual vintage. During the fermentation, made frequent bazuqueos manuals and descuba to the 3 weeks hatch the grape getting only the wine flower, and without later addition of the wine press.Then carried out the malolactic fermentation in new barrels of French oak. Later the wine remains for 20 months in bordeaux barrels of French oak of fine grain, half new and half of a wine, from 10 tonelerías different. After a soft clarification with egg white, was bottled in may 2015. This wine is finished to fine tune during your stay in wine rack for 24 months before you start to be marketed.This harvest consists of 86.037 bottles bordeaux.VINEYARD (VITICULTURE)This wine has been elaborated only with the grape variety Tinto Fino (Tempranillo) 100%. The grapes come from a comprehensive selection of small hawthorns in glass, between the ages of 50 and the 90 years old, from various terms located in the province of Burgos: Peñaranda de Duero, Olmedillo de Roa, Roa and Hontoria Part, of D.O. Ribera del Duero. The average elevation of these vineyards ranges between 850 and the 1.000 meters. These old vines are established on soils with a character very fertile, well type sandy, sandy gravel or clayey-calcareous. The vineyard formerly stood in these "poor soils" not to be used for crops other, only for the vine. Vintage 2012 it went smoothly between the 6 and 17 October. Given the level of maturity of the grapes that we require to be able to produce this exceptional wine, what we can offer 7 in 8 harvests in each decade.PAIRINGLegaris Reserva pairs perfectly with lamb, Spanish, red meat grilled or roasted, game stews and cured cheeses.AWARDS95 POINTS GUÍA GOURMETS 201690 POINTS GUIDE PEÑÍN 2017GOLD MEDAL CINVE - 2016SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016Red wine Wastelands of Legaris
Moors of Legaris is an author wine elaborated with the best moors of Ribera del Duero: Moradillo de Roa, Peñafiel and Pesquera del Duero, with a profile of the modern court which seeks the maximum varietal expression. Maturity and balance, with oak presente in flavor and texture.Moors of Legaris reflects the extreme character of the Tempranillo in an extreme zone, the Ribera del Duero.Limited edition of 12.000 bottles.DEVELOPMENT (VINIFICATION)The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes.We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs the made with their own indigenous yeasts.Fermentation temperatures range between 26 and 28 ºC. The devatting or drawing off is performed between 14-16 days from the vatting.In order to respect the fruity character of our Wastelands of Legaris, parenting media in the barrel has been 9 months in bordeaux barrels, selected in a ratio of 2/3 French oak of fine grain and 1/3 american oak, in both cases, with a 30% of new barrels.This wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and bottled in September 2016.VINEYARD (VITICULTURE)In our Wastelands of Legaris we want to show the extreme character of the Tinto fino grown in high altitude, on flat surfaces and extensive wastelands. On the abundant limestone of the moors have been developed preferably red soils, evolved, with an alkaline pH and a high proportion of carbonates.We have selected 3 moors in different geographical areas:● Pesquera de Duero, in the province of Valladolid, with altitudes understood between the 867 and the 894 meters. This plot was gathered the 27 September.● Penafiel, in the province of Valladolid, with an altitude of 890 meters. This plot was gathered the 4 October.● Moradillo de Roa, in the province of Burgos, with altitudes understood between the 958 and the 973 meters. This last wasteland is gathered the 18 October.AWARDS91 POINTS GUÍA GOURMETS 201990 POINTS GUIDE PEÑÍN 201990 POINTS GUIDE 365 DAYS (LIVE THE WINE) 201990 POINTS ROBERT PARKER 2018Red wine Legaris – Legaris Crianza
The total time of aging in barrels of Legaris Crianza it has been 12 months and this has been carried out in different tonelerías, half French oak and half american oak, a 25% of new barrel. The special feature of the wine red wine Legaris proceeds of the vineyard and its modern vine-growing techniques that assist in the excellent care of the grapes avoiding unnecessary treatments.DEVELOPMENT (VINIFICATION)The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes. We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs of the D. Or. Ribera del Duero made with their own indigenous yeasts. Fermentation temperatures range between 26 and 28 ° c. The devatting or drawing off is performed between 14-16 days from the vatting. Parenting media in the barrel has been 12 months in bordeaux barrels, selected in a ratio of 50% French oak of fine grain and 50% american oak, in both cases, with a 20% of new barrels. In order to increase the complexity of our Legaris Crianza, in blend end of this harvest has involved a total of 22 tonelerías. This red wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and started bottling in August 2016.VINEYARD (VITICULTURE)The grape varieties with which we have produced this wine have been Fine Red (Tempranillo) 90% and Cabernet Sauvignon 10%.In our Legaris Crianza we want to express the uniqueness and complexity of the Ribera del Duero, for which we selected different vineyards in various geographical areas:- Pesquera de Duero, Valbuena de Duero, Manzanillo, Melida and Peñafiel in the province of Valladolid, with altitudes understood between the 750 and the 880 meters, the predominant soils are lighter that give rise to wines that are more aromatic.- Roa, The Horra, Hontoria Part, Valdeande, Villalbilla de Gumiel, Fuentenebro, Boada de Roa, Moradillo de Roa, Olmedillo de Roa in the Burgos province, with altitudes understood between the 810 and the 970 meters, where the soils are clayey-calcareous, and provide structure and power to our wines.Also we count with own vineyards (93 You) in the farms of Curiel de Duero (Valladolid) and San Martín de Rubiales (Burgos), whose vineyards began to be planted in 1999 and currently follow a system of cultivation of Double Cord Royal, in which we make sustainable viticulture with plant cover. In this vintage 2014 we started to harvest the Tinto Fino the 27 of September and ended the 8 October. The Cabernet Sauvignon the same the 20 October.The first frost came during the month of October, at the end of the cycle. With regard to the temperatures, we can talk about a mild winter. At the start of the spring, the temperatures were remarkably high, this accelerated 10 days the sprouting of the vineyard. It was not until the second half of August so that the maximum temperatures were the own of this time. Although it really noticeable in terms of the temperatures of this cycle has occurred during the months of September and October, in which the temperatures were far superior to the usual, being the constant and hot sunny days, what said finally the maturation of the fruit. The rainfall of this vintage has been lower than expected.PAIRINGLegaris Crianza mariza perfectly with lamb, dishes, meat stews, semi-mature cheeses.AWARDSGOLD MEDAL MUNDUS VINI - 2017GOLD MEDAL TEMPRANILLOS TO THE WORLD - 2016Red wine Legaris Roble
Legaris Roble it is a wine 100% Tinto Fino that seeks out the maximum fruit expression of the variety. A wine designed to offer a great intensity of varietal.DEVELOPMENT (VINIFICATION)Vintage 2016 was carried out between the days 4 and 27 October. The grapes are despalilló and moved virtually the entire deposits. After a cold pre-fermentation maceration of 48 hours, performed the alcoholic fermentation to 24 ºC in order to preserve the varietal aromas. The total duration of the maceration was 8-10 days. Then the wine was spontaneously the malolactic fermentation takes place in stainless steel tanks. Once, the wine went into american oak barrels, where he spent a total of 3 months. Subsequently a slight clarification and a final filtration to refine the wine before bottling.VINEYARD (VITICULTURE)Selected grapes coming from the estates of Legaris and suppliers controlled.Soils: alluvial, cascajosos, franco-sandy; and meanders around the River Duero. Viticulture: planting North-South. Selected Clones free of virus. Pruning cuts. Passes of green pruning to clear, pruning in the face of this (morning sun) of the rows, and thinning of clusters. Irrigation: due to the low rainfall of the area, to the poverty of the soils and the presence of a plant cover, it is vital to the irrigation. We use techniques of deficit irrigation controlled by applying water stress. Integrated Control of Pests: do not use insecticides or antibotrytis. Low pressure for mildew and control of oidium mainly with organic products. Vintage: to decide the optimal time of harvest, apart from the monitoring of ripening analytical, it also makes the tasting of the grapes to evaluate the maturity of the phenolic of these. It performs selective harvesting, harvesting the grapes and making the different terroirs separately.After a winter in which the vine has been sitting in conditions sweet and with a precipitation rate lower than usual, the spring with abundant rainfall and low temperatures delayed the outbreak of the vine more than usual. The summer characterised by high temperatures, with no rain, it has been some blockage in the plants as a result of the need of the plants close their stomata to prevent excessive dehydration which has resulted in a defendant's retardation in the time of ripening, especially in young plants and in those located on land more arid.PAIRINGLegaris Roble is ideal to accompany white meats, folders,salads, tapas and fresh cheesesRed wine Cellars and Vineyards in the Blank – Key Blank
Production1.947 bottles.ElaborationManual selection of clusters in a first table, de-stemming, mechanical, and subsequent selection of grapes in the second table. Maceration at controlled temperature, alcoholic fermentation in tino wood 30 Hl, malolactic fermentation in barrel.FosterHe remained 14 months in French oak barrels and 6 months in foudre wood 15 Hl.AwardsScore Parker 92Red wine Large Blank
Production4000 bottlesElaborationSelection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak.FosterHe remained 18 months in oak barrels and 6 months in a tub of French oak.Awards92 points Peñin guideRed wine Blank
Production25.000 bottlesElaborationSelection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak.FosterHe remained 16 months in new barrels of French oak and 6 months in wooden casks.Red wine Damana Crianza
Production60.000 bottles.Elaboration Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.FosterHe remained 12 months in French oak barrels (80%) and american (20%).Red wine Damana 5
Production:250.000 bottlesElaborationDestemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.Foster:He remained 5 months in oak barrels.Awards91 points Peñin guideRed wine Viñas del Jaro – Thirst of Cana
Some wines from certain sectors of our vineyards older of the Payment of Chafandin, throughout the process of parenting, in certain vintages, move more elegance and personality in the successive tastings, it exists as a “Blow of Heart“. These barrels, are selected in the first six months after each harvest and separate to make a custom track. The year that occurs this event is bottled under the brand name Thirst of Cana, and gives origin to the wine more emblematic of the Winery.Foster
Malolática in French oak barrels 300 liters of parenting 26 months in barrels
Fermentation
During 21 days at temperatures of 14-16ºC.
Time of Maceration
20 days in deposits of 3.000 liters
Red wine Sembro 2018
It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.Foster
4 months in new barrels and one year French oak 300 liters.
Fermentation
During 10 days at temperatures of 25 ° C.
Time of Maceration
7 days with their skins
Wine Flor de Pingus 2017
The Flower of Pingus 2017 It is the second wine from the Dominio de Pingus winery and it is one of the most successful, a benchmark among the wines of the Ribera del Duero appellation.The add 2016 Flor de Pingus has managed to 94 points in the latest edition of the Peñin Guide, standing thus on the podium of the best Spanish wines. Peter Sisseck, the famed winemaker Danish settled in the Ribera del Duero, get add after add outstanding scores for their wines.Wine Vega Sicilia Valbuena 5th Year 2015
Vega Sicilia Valbuena 5º 2014 / various formats
Of the nearly 1.000 acres that comprise the estate Vega Sicilia, 210 they are devoted to the cultivation of the vine, coexist 19 types of soils, divided for their management in 52 lots of different and very specific. In the formation of these soils has been a vital influence in the course of the river Douro and the passage of time.140 of these hectares are used to produce Valbuena 5th year. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical.Valbuena is the purest expression of the wine Vega Sicilia, with a foster, between wood and bottle, reaches a length of five years, that gives the name to the wine: Valbuena 5º. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a great wine.Valbuena always gives the face, full, elegant and serious. This is a wine that always conquers.Year opulent, concentrate, impetuous and, certainly, with a great tour.Vega Sicilia Only 2006
Vega Sicilia Only 2006 *
Of the nearly 1.000 acres that comprise the estate Vega Sicilia, 210 they are devoted to the cultivation of the vine, coexist 19 types of soils, divided for their management in 52 lots of different and very specific. In the formation of these soils has been a vital influence in the course of the river Duero and the passage of time.40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical.The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine.Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence. * Check vintage availability before buyingWine Trus Booking 2014 Magnum
Wine Trus crianza MagnumEstate wine made with the variety TINTO FINO of the plot "The Cross", total surface area 7,4 You. Fermented in tinos French oak and aged in new barrels during 20 months.Selection of grapes in the higher areas of a single farm of calcareous soil to 800 meters of altitude.Manual harvest in crates and destemmed grape whole tank of wood without pumping. Alcoholic fermentation and malolactic in tinos French oak. Macerations intense and prolonged 21 days. Parenting 20 months in French oak barrels. Subsequent maturation in tino of wood for a perfect assembly.Natural stabilization, without filtered. Bottled in September 2014. Production 14.500 bottles.Wine Trus crianza 2014 Magnum
Wine Trus crianza MagnumEstate wine made with the variety TINTO FINO of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, total surface area 32,5 You. Fermented in tinos French oak and aged in barrels for 12 months.Estate wine made with tinto fino of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, looking for a selection of soils arcillos-calcareos.Alcoholic fermentation and malolactic in tinos of wood and the subsequent aging in barrels bordeaux French oak during 14 months.Natural stabilization, without filtered aggressive.Bottling in may 2016.Wine Trus Booking 2015
Wine Trus crianzaEstate wine made with the variety TINTO FINO of the plot "The Cross", total surface area 7,4 You. Fermented in tinos French oak and aged in new barrels during 20 months.Selection of grapes in the higher areas of a single farm of calcareous soil to 800 meters of altitude.Manual harvest in crates and destemmed grape whole tank of wood without pumping. Alcoholic fermentation and malolactic in tinos French oak. Macerations intense and prolonged 21 days. Parenting 20 months in French oak barrels. Subsequent maturation in tino of wood for a perfect assembly.Natural stabilization, without filtered. Bottled in September 2015. Production 14.500 bottles.Wine Trus crianza 2014
Wine Trus crianzaEstate wine made with the variety TINTO FINO of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, total surface area 32,5 You. Fermented in tinos French oak and aged in barrels for 12 months.Estate wine made with tinto fino of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, looking for a selection of soils arcillos-calcareos.Alcoholic fermentation and malolactic in tinos of wood and the subsequent aging in barrels bordeaux French oak during 14 months.Natural stabilization, without filtered aggressive.Bottling in may 2016.Vino Trus Roble 2017
Vino Trus RobleWine made from the variety TINTO FINO grapes from our vineyards in the property in Piñel. After its fermentation in tinos oak the wine matures during 4 months in barrel.- Selection of vineyards more fresh, with guidance northwest. Vintage manual, with optimum ripeness for wine young and mature.
- Traditional elaboration in tinos oak. Vatting during 10 days at 24ºC, looking for balance between extraction and acidity.
- Malolactic fermentation natural, in tinos oak. Parenting 4 months in barrels of French.