OSTATU Gloria de Ostatu 2019

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  Viticulture Large vineyards located in three of the best wine-growing subzones of the Ribera del Duero. These have a total area of ​​some 30 hectares of vineyard, although all very low production. The winery is surrounded by a first vineyard 50 years old: the vineyard of Lagar . It, along with Radish, It is grown on very poor sandy loam soils. Vinification Harvest by hand in small boxes and selection of the clusters and grapes. Cold maceration durante5 days at 5 ° C. alcoholic fermentation in small tanks and controlled malolactic fermentation in liters new barrel temperature DE225. Foster: 18 months in new barrels (75% French oak and 25% American). Iberian Ham Pairing, cheeses and lamb. It also pairs well with chocolate desserts black.
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  Tinto Pesquera Reserva

  Tinto Pesquera is one of the most acclaimed wines inside and outside 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. The Pesquera style marked the path that the other elaborations would follow and its success forced the government to recognize the Ribera del Duero as a designation of origin.. 'Pesquera' wines are always made from whole fruits, 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 'Tintos Pesquera' and no less than 24 months the 'Reserves' and 'Great Reserves'.