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 Tempranillo 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 Tempranillo 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 Tempranillo, 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.