Skip links:

Ribera del Duero, Roble, Pago de los Capellanes

Ribera del Duero, Roble, Pago de los Capellanes 2015

Spain

Be the first to review this product

Availability: Out of stock.

£15.75

Product details

  • Variety

    Tempranillo
  • Made exclusively from Tempranillo, with aromas of black cherry and red forest fruit - complimented with a light touch of spice and vanilla. A fresh, vibrant wine with fine tannins and a velvety texture, which leaves smooth yet intense finish. The palate has a velvety texture with plenty of elegant red forest fruit and very good length.
  • Alcohol

    13.5
  • When to drink

    Drink now
  • Bottle

    75
  • Style

    Richly Textured & Full Bodied Red

Press ReviewPress

The nose of the 2014 Joven is full of violets and liquorice, clean, fresh and with a young, fruit-driven and juicy, tasty palate. This pure Tempranillo is a real pleasure to drink.

The Wine Advocate

Made from Spain's finest red grape, the plummy Tempranillo, and given five months in barricas (small French oak barrels), this low yielding, unfiltered red bursts with terrific, lively, leafy, spiced black fruits and dark chocolate flavours. Perfect with everything from roasted red meats to strong cheeses

Jane MacQuittySunday Times 50 Best red wines for Christmas

Winemaking

Selected harvest with yields limited to 5000 kg per hectare. The harvest begins in early October. We select the parcels with a higher concentration of anthocyanins and reject all unacceptable grape clusters. The grapes are brought into the winery, and after a brief period of chilled pre-fermentation, spontaneous alcoholic fermentation (with no added yeast) is initiated. During the barrelling period, which lasts 22 days, the wine is crushed and pumped over daily, all the while controlling the density, temperature and evolution of the yeast. At the end of this fermentation, the tanks are emptied and malolactic fermentation begins. The malolactic fermentation begins without the addition of bacteria. The temperature is held steady at 20 ºC for a period of 24 days, during which we monitor the levels of malic and lactic acids. When the malic acid content is less than 0.1 grams per litre, the wine is decanted to separate the lees and is transferred directly to the barrels without undergoing any type of filtration, clarification or cold treatment. The wine is aged for five months in new French oak barrels. At the end of this period, it is taken to the tank, homogenised by light filtration through cartridges and then bottled.


You are here:

Search Site