Wine making process:

Cold maceration for three days, alcoholic fermentation at a controlled temperature of 28 degrees for seven to 10 days and post-fermentative maceration for seven to 10 days. 30{78806d66321ec73a23f90cd94c05bcdbb1df89a4a24fdced169f23aab7da0b27} of the wine undergoes malolactic fermentation in barrels.

Tasting notes

Dark garnet color with deep ruby-red highlights. On the nose, rich notes that range from ripe black fruit to leather and tobacco. Fruit jams and subtle hints of spices. Very smooth and persistent body, great density and balance. It has excellent volume in the mouth, a wine with present yet very round tannins.


Categories: ,
Appellation Coantrol (A.O.): Ribera del Duero
Estate name: La Luz del Duero, S.L.
Geographical location: Peñafiel, Valladolid, Spain
Yield: 4.000 kg./ha
Soil composition: Soils consisting mainly of clay loam mixed with different kinds of alluvial and calcareous sediments, depending on the micro-regions.
Harvesting method: Manual
Grape varieties: Tempranillo
Average age of wines: More tan 50 years old
Ageing process: 12 months in new French oak barrels
Total Production: 5.000 bottles
Food-Wine pairing: Red meat.
Ageing potential: 10 years
Alcohol content: 14{78806d66321ec73a23f90cd94c05bcdbb1df89a4a24fdced169f23aab7da0b27}
Residual sugar: 0.34 g/l
UPS code (EAN): 8424188200205

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