After a winter that was drier than those of previous years, cool spring temperatures slowed down bud break. A hot summer led to an
optimal balance of our vineyards. The last days of ripening were also warm with cool nights, providing the wines with exceptional structure and volume.
100% Tinta del País from the estate-owned Fuentecojo, Otero, Joven and La Cueva vineyards surrounding our winery in Anguix, Burgos. They are planted on silt loam soils located at an altitude close to 780 meters above sea level. We harvest the grapes manually, first thing in the morning, when the temperatures are lower, cutting only those clusters that have reached optimal and are in perfect condition, preserving the integrity of the grains until they come into the winery in 20 kg boxes.
On October 15, we started to pick the grapes by hand, transporting them in small, 20 kg/44 lb boxes. The first selection was carried out at the vineyard, and we collected only the best bunches, perfectly ripe and in top condition. A second selection was carried out at the winery sorting table. After gentle destemming and crushing, the grapes were placed in tanks where they underwent alcoholic fermentation at a temperature below 28°C/82°F. After 16 days fermenting and macerating, the wine underwent malolactic fermentation in French oak barrels, with weekly bâttonages over a two-month period. It was aged for 22 months in new French oak barrels (70%) and the rest in French oak barrels with two wines. We racked this wine three times, employing traditional methods, and bottled it in February 2019.
Medium-high intensity, garnet-redwith a dark cherry rim. Clean and bright. The nose is reminiscent of underbrush and dark fruit (blackberries, red currants, black plums) set against a spicy background with hints of cedar, liquorice, black pepper and nutmeg. It brings balance and elegance to the mouth, showing the power and structure of a Ribera del Duero with a fresh palate and a distinguished yet friendly finish, being a great reflection of the expression of our vineyard. Long and tasty aftertaste.
We particularly recommend enjoying the new Áster vintage with charbroiled meat, large game, lamb and cured cheese.