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Bodegas Valdubón is near the town of Milagros, a few miles south of Aranda de Duero. Valdubón was founded in 1997. A state-of-the-art production area and wine-making equipment were recently added to the facilities. The winery is surrounded by just under 100 choice acres of estate vineyards, all planted with Tempranillo.
The wine is an intense red color with a touch of violet. The nose is complex and spicy, with ripe fruits, a hint of mint and licorice. The palate is ripe and smooth with firm structure and lively acidity complimented by a long finish.
Enjoy Valdubón Reserva with stews and grilled and roasted meats.
The Ribera del Duero (ree-BEAR-a del DWEAR-o) is a rising star among Spain’s many fine wine regions. This Denominación de Origen (D.O.) follows the course of the Duero River and is roughly centered on the town of Aranda de Duero, about a two-hour drive north of Madrid, deep in historic Old Castile. The Ribera del Duero vineyards are scattered among the fields of grain, orchards and sheep farms. Vineyards stretch from the river to upland slopes and benchland above the river. The climate is harsh, with cold winters and late spring frosts that can be devastating to the vines. Summer daytime temperatures are often in the 90s or even higher. Nights can be chilly even in mid-summer, which helps to maintain a good acid-sugar balance in the grapes. Summers are usually dry with rainfall rare during harvest. The overall vineyard area is roughly 33,300 acres. This is relatively small. As a comparison, there are about 38,000 acres of vines in Napa County.
After being destemmed and crushed the must was transferred to tanks where fermentation took place at 28ºC for 22 days. The winemaking process was focused on extracting the maximum level of polyphenols, without losing the aromatics of the
grapes. The fermenting juice underwent several pumpovers per day and was then racked off its lees to complete malolactic fermentation. The wine was aged in French and American oak barrels for 17 months. During the oak ageing process the barrels were racked every 4 months to ensure a balanced aging.
100% Tempranillo
Cooperage: 50% American Oak, 50% French Oak
pH: 3.75
Alcohol: 14%
Acidity: 3.15 g/l
