The Valdubón Reserva is made entirely from grapes Tinta del País (Tempranillo).
The original vineyards of Valdubón are spread over different parts of Ribera del Duero, with the main origins being the terms of Roa, Pardilla and Milagros. The vines selected to make Valdubón Reserva are those that are over 30 years old, stand out for providing a grape of great concentration and with exceptional aromatic potential.
Is done a severe monitoring of care applied to the vines, focusing the efforts in the control of yields, for which, are made aclareos of bunches, leaving an average production of 6-7 clusters /strain that pose a performance never exceeding 4500 kg, the quality of The grapes is complete with pruning in green that guarantee the perfect airy and soleus muscles of the grape during the ripening process.
A ripening control is carried out of all the plots that supply Valdubón, establishing the optimal harvest date for each vineyard. The evolution of Baumé grade, acidity, tannin and color is controlled. Based on the results obtained, Valdubon reserves those vineyards that stand out for providing grapes with high fruit concentration and high phenolic load that ensures a good breeding potential. The cut grapes are moved to the winery as soon as possible, being milled before 10 h since collection. The 2014 harvest became widespread during the second week of October. Valdubón began the cut on September 29 for the grapes destined for the younger wines, followed by the grapes destined for wines with long wineries to guarantee an optimal health condition and a good balance acidity-sugar.
After destemming and squeezing, the grapes used for the production of wines with prolonged ageing are taken to predetermined deposits. Fermentation takes place at 28ºC for approximately 22 days. The whole production is focused on extracting the maximum of polyphenolic matter without losing the aromatic potential of the wine, for which several soft dates are made daily.
The maceration is controlled both analytical as the organoleptic qualities, and the decision was made the devatting or drawing off, at the time that the wine possesses a good structure for its subsequent barrel aging without observing sensations of greenness from the extraction of tannins from seeds.
Once recovered, malolactic fermentation is carried out, daily monitoring of its analytical evolution. After its completion, it is trasiega until it is cleaned and prepared for ageing in barrels.
Valdubón Reserva 2014 was aged for at least 20 months in American (50 %) and French (50%) oak barrels. All barrels used have an age of less than 36 months. Trasiegings are carried out every 4 months, taking special care to avoid excessive oxygenation of the wine that damages its color and aroma during this process. The periodic tasting indicates the point where the wine shows a perfect balance between its structure and the contribution of wood, this being the right time to end its ageing in barrels.
The ageing is concluded with the stay in bottle where the wine finishes polishing its structure and rounding up its aromas, leaving the market with a minimum of 16 months in bottle.
In the glass it is covered, with red color inten-so with Violet flashes that show its good aging.
In the nose it is rich in ripe red fruits mixed with nuts, spices, roasted and liquorice.
In the mouth it is powerful, cheerful for its good acidity, full of mature tannins, with elegant attack, excellent evolution and intense finish.
For a better taste of wine, it is recommended to decantar Valdubón Reserva 2014 30 minutes before tasting.
Alcohol: 14% vol Total Acidity (H2SO4): 3.2 g/l pH: 3,74
Valdubón Reserva Ribera del Duero