Prado Rey
723342 - 2005 Birlocho (DO Rueda)
Wine elaborated from the varieties Verdejo and Viura.
WINEMAKING PROCESS:
The grapes used for our Birlocho come from 60 years old vines planted in clayish soil within the terms of La Seca, a small location in the heart of the Denomination of Origen Rueda.
The Verdejo grapes have been macerated for 5 hours in the press, after this period it was pressed and temperature controlled fermentation at 16ºC. The Viura grapes had a more traditional fermentation.
Afterwards, the two wines are blended and we make the filtration and cold stabilisation before bottling.
Once the alcoholic fermentation was finished, the wine was aged for 3 months with the lees from its own lees in stainless steal deposits. The batonage was done daily for two minutes, since we were looking for the creamy texture, longness and very aromatic characteristics of this wine.
723343 - 2005 Bribon (DO Rueda)
100% Verdejo from old vines of this variety, indigenous of Rueda Denomination of Origin.
Bribón has been made with Verdejo old vineyards, pruned in bush.
One of the most important steps in the process is the pellicular maceration carried out in press for 5 hours followed by fermentation in stainless- steel vats with temperatures near 16º C.
After that the wine was in contact with its lees for 3 months, with a daily stirring of lees for 20 minutes.
TASTING NOTES
This wine, with appealing greenish tones, features varietal aromas from Verdejo on a complex background and exotic fruit with aniseed hints. It gives an unctuous, fleshy, fat impression in the mouth with a very pleasant aftertaste.
WINE –FOOD PAIRING
As a good white wine, it is ideal to be enjoyed as an aperitif before meals or to accompany rice-dishes, seafood and obviously fish.
717450 - 2004 Roble
Varieties: Tinta Fina 95% cabernet sauvignon 3% merlot 2%.
Wine tasting notes: Medium to high opaqueness with a predominance in the colour of reds, but with purplish undertones. A clean, lively and attractive wine.
There is a predominance of red fruits and flowers typical of the Tinta Fina (Tempranillo) variety, but with complex aromas despite its youth. It also shows strong aromas of peach and syrups wrapped in a background of spice.
It is round, fleshy and velvety as a result of the generosity of its tannins. The wood offers sensations of spice and vanilla blended in the wine, leading to an exquisite, pleasant finish.
Winemaking process: It is fermented in stainless steel vats at 29ºC and macerated for 12 days. It remains in American oak casks for 3 months, 1 month in French oak vats and 5 months in the bottle.
717451 - 2001 Crianza
Varieties: Tinta Fina 95% Cabernet Sauvignon 3% merlot 2%.
Wine tasting notes: Ruby red colour with intense iodized undertones. The wine has medium opaqueness, a good body and is perfectly clean. A tremendously complex and personal bouquet. At first, it offers aromas of fruit, forest and even flowers, which then grow into more powerful aromas with the oxygenation in the glass, which gives it a unique personality with regard to other Crianza wines. Its tannins are generous, pleasant and bring together the wood and the wine in an unbeatable way. It offers vanilla, coconut, cinnamon, nuts with a lasting velvety finish.
Winemaking process: It is fermented in stainless steel vats at 26ºC and macerated for 15 days. It then remains in American oak casks for 12 months followed by a period of 3 months in French oak vats and 12 months in the bottle.
717452 - 1999 Reserva
Varieties: Tinta Fina 95% Cabernet Sauvignon 3% merlot 2%.
Wine tasting notes: Ruby red colour with glints of gold, brilliant and very opaque, typical of the good wines of the Ribera del Duero. A very complex bouquet, with a predominance of aromas of fruit and compote. Once decanted, its complexity becomes more noticeable, with a mineral bouquet and a predominance of roast and smoked aromas.
In the mouth, it is elegant with an emphatic tannin, complex with a full-flavoured, velvety finish. A wine with a lasting future.
Winemaking process: The selected grape is fermented in stainless steel vats at a controlled temperature of 29ºC and macerated for 12 days. It then spends 12 months in American oak casks from the regions of Missouri and the Appalachians, and a further 6 months in French Nevers oak vats. Lastly, it matures in the bottle during 18 months before it is placed on the market.
