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

Grapes: 100% Tinto Fino (Tempranillo) Old plots 20-35yr old.

Soil: Sand, Clay and Limestone.

Vinification: Grapes are hand harvested, de-stemmed and pressed. Long maceration about 26 days on skins. Temperature controlled fermentation done in stainless steel.  

Aging: 18 months in oak (12 months in American Oak, 6 months in French Allier barrels 1/3 new). After that remains a minimum 12 months in bottle before release. 

Nose: Dark red cherry, black fruits, tobacco, leather and spice.

Taste: Abundant fruit, glycerin, tannins, and toasted oak, very wide, powerful, voluminous, has an elegant bitter touch on the finish, and very persistent both in taste and aroma.

Color: Intense cherry red with a violet rim, deep.

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

Talking About the Wines:

-Wine Advocate, Jan '23 gave 92 points to 2020 Viña Pedrosa Crianza.“The flagship 2020 Viña Pedrosa Crianza is perfumed and has ripe fruit without excess and integrated spiciness and smoke from the élevage in barrel.  It fermented with a selection of indigenous yeasts from their older vines and matured in barrel for 18 months.  It has notes of peach, ripe berries, flowers and sweet spices, with a mellow palate, fine tannins and a gentle and approachable mouthfeel.”

-Dr. Owen Bargreen, Sept '21 gave 93 points to 2018 Viña Pedrosa Crianza.  “Polished and soft on the mouth, the 2018 Vina Pedrosa ‘Crianza’ Ribera del Duero delivers a seamless texture with toasty oak tones that wrap around a core of bright red fruits, tobacco leaf and citrus rind accents. Full-bodied and delicious now, the ‘Crianza’ will provide drinking enjoyment for at least another decade.”

-Wine Advocate, June '21 gave 92 points to 2018 Viña Pedrosa Crianza. "More classical and with more spicy oak, the 2018 Viña Pedrosa Crianza is rich and has a recognizable nose of ripe berries and spices.  It’s medium-bodied and has abundant, fine-grained tannins and a velvety mouthfeel.  It spent 18 months in barrel, more than the required time to be Crianza.”


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