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VALDAYA 2015
D.O. Ribera del Duero
Elaboration
Our grapes come from a selection of plots of 100% tempranillo old bush vines yields between 1000- 3000 kg / ha. (See attached table). The harvest is done manually in boxes of 25 Kg . The plots are vinified separately, our philosophy is to let every little terroir express its potential. In the cellar the grapes are de-stemmed and deposited in open barrels where they macerate for 2-3 days. The fermentation is done with indigenous yeasts over 20 days. Daily punch-downs are made to facilitate the extraction. Once the alcoholic fermentation is completed maceration continues for a further 28 days in the same barrels. The free run wine of each parcel passes into a selection of new barrels according to their potential for aging and organoleptic characteristics (90% French oak, 10% Hungarian oak, 6 different coopers) where malolactic fermentation and aging takes place during 15 months.
Number of bottles produced: 1600 bottles of 75cl.
Analitycal
 Alcohol : 14.3 % Vol. 
 pH : 3.74 
 Total Acidity : 4.50 g/l 
 Residual Sugar : 1.40 g/l 
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