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 winemaking equipment were recently added to the facilities. The winery is surrounded by just under 100 choice acres of estate vineyards, all planted with Tempranillo.
A dark wine, a brilliant cherry red with vivacious maroon reflections. Its full potential is clear on the nose with a refreshing aroma packed with strawberries, red plums and raspberries enveloped in lactic notes.
Very smooth on the palate, with low tannin content. Its lively acidity affords a vivacious attack, well-balanced with the alcohol content. Subsequently, a correct evolution shows its entire fruity potential. The mid-palate is light and very drinkable, inviting you to take the next sip. A pleasant finish with acidic red berries.
Ready for immediate consumption, although the structure will allow this wine to remain in the bottle for a long period without loss of character.
The Valdubón Cosecha is produced using only the Tinta del País (Tempranillo) grape. The vines used to produce Valdubón are spread across different parts of the Ribera del Duero region, and are mainly found in the Roa and Milagros areas. Vineyard care is subject to extremely close monitoring, focussing our efforts on severely thinning the vines, to leave them with an average production of 7-8 bunches per vine, which represents a maximum yield of 4,500 kg/Ha.
Ripening is monitored on every plot that supplies Valdubón, in order to identify the optimal picking date for each vineyard. We monitor the evolution of the Baumé degree, acidity and colour potential. A first classification is based on the results obtained and the vines used for Valdubón Cosecha are those that stand out year after year for producing very fruity wines, with a medium-to-full structure, good acidity and mature tannins. Picking takes place at night at the vineyards destined for Valdubón Cosecha, to ensure they reach the winery at low temperatures and that fermentation begins slowly, to keep all of the fruit on the nose and palate. Once cut, the grapes are taken to the winery as quickly as possible, and are milled within 6 hours of picking.
In the main, picking was done in the second week of October. At Valdubón we started on 29th. September, specifically in those vineyard sites destined to produce Valdubón Tempranillo, in order to guarantee an optimum level of health in the grapes, and a good sugar-acid balance.
The 2014 weather was characterised by the high levels of rainfall during winter and spring. A cold winter gave way to a very mild spring than is normal, with regular outbreaks of rain which lasted well into June. During summer, temperatures remained lower than usual. These conditions caused the fruit to ripen late, and the harvest was delayed. Finally September rain created a big crop, with medium to high potential alcohol with good acidity.
Following destemming and squeezing, the grapes destined to produce Valdubón Cosecha are put in predetermined tanks. The production method aims to conserve the primary aromas and violet colour characteristic of young wines to the greatest possible extent. To do this, all of the tanks have temperature controls and fermentation takes place at 21C. Crushing takes place over 3-5 days. Crushing time is decided based on daily analytical monitoring and tasting, paying special attention to the evolution of the general tannic and polyphenolic load. Devatting takes place once the wine is deemed to have obtained the correct body, colour and quality and before it shows an astringency that would necessitate barrel ageing before it could be brought to market.
Alcoholic and malic fermentation take place at the same time through coinoculation techniques, which involve adding both of the ferments at the same time. This technique is specially designed to maximise the fruitiness of the wine, on the nose and palate.