Region/ Sub-Region: Spain, Castillo y Leon, Ribera del Duero.

Grapes: 90% Tinto Fino (Tempranillo), 10% Cabernet Sauvignon, very limited production, vines are 30 - 50 years old. 

Soil: Sand, Clay and Limestone.

Vinification: Grapes are hand harvested, de-stemmed and pressed. Long maceration about 28 days on skins. Temperature controlled fermentation done in stainless steel.

Aging: 1 year in 225L French Allier barriques, 1 year in American Oak, 50% new oak. After that there remains a minimum 18 months in bottle before release.

Nose: Spices, smoke, licorice, and light hints of truffles.

Taste: Noble tannins with concentrated, very intense flavors, powerful, robust, and wide, very serious, with great character.

Color: Intense ruby red with purple hues and blue reflections.

Gastronomy: Pairs very well with lamb, game meats, and steaks over an open flame or charcoal.

This wine is made solely from the best vintages. Grapes are handpicked from the estate vineyards specific plots.


Talking About the Wines:

-Vinous Media, Feb ’21 gave 94 points to 2016 Viña Pedrosa Reserva. “Dark, glistening ruby. A highly perfumed bouquet evokes cherry preserves, incense, vanilla and candied flowers, and a spicy accent adds energetic lift. Stains the palate with spice- and smoke-laced red and blue fruit liqueur, cola and floral pastille flavors; an undercurrent of juicy acidity provides lift and focus. Youthfully grippy tannins build through the impressively long finish, which repeats the cherry, smoke and floral notes.”

-Wine & Spirits Magazine, Jun ’20 gave 90 points to 2016 Viña Pedrosa Reserva. “While this wine has a classical profile in its moderate ripeness and tart red fruit, the oak feels more ambitiously handled than that fruit might comfortably accommodate. For now, the oak tannins blunt the finish, adding weight and some bitterness. But give it time and that aspect should resolve, bringing out the wine’s gaminess and austere complexity.”

-The Wine Advocate, December '19 gave 94 points to 2016 Viña Pedrosa Reserva."The truly impressive 2016 Viña Pedrosa reserve is a textbook example of ripe Tempranillo from Ribera del Duero with the austerity of the Castilian weather and the poor limestone-rich soils that give it a chalky mouthfeel. It’s juicy and a little chewy but has plenty of fruit to counterbalance those tannins, and it has grip and should do well with the regional foods like roasted lamb or suckling pig. 2016 was a cooler year, and the wine shows very good balance and freshness."