Ribera del Duero
Nuestro Crianza
Nuestro Crianza 2008
Grape Variety: Tinta del País (aka Tinta Fino and Tempranillo). Ageing, following malolactic fermentation, it is aged for 18 months in 100% French oak, before Nuestro
Nuestro 12 Meses 2010
Grape Variety: Tinta del País (aka Tinta Fino or Tempranillo). Ageing, following malolactic fermentation, it is aged for 10 months in French (90%), Hungarian (5%) and American (5%) oak, before bottling. Albillo
El Albillo de Díaz Bayo 2010
Grape Variety: Albillo. Ageing with battonage for 9 months in Hungarian oak barrels, until bottle |
FDB Tempranillo
FDB TEMPRANILLO
100% tempranillo of centenary vineyards. Fermentation in French oak tank, with an ageing of 28 months in French oak new barrel over lees. Deep cherry colour with violet shimmer, though it has been twenty eight months in French oak new barrel Red fruits like cherry also plum, blue flowers, spicy aromes and aromatic herbs as thyme and rosemary. In the evolution appear some aromes like balsamic, liquorice, mineral and pastry shop with hints of cocoa and white chocolate. Deep, complex and elegant. It has a powerfully and tasty mouth feel. It is very long and has an elegant rusticity that will disappear with the stand of the wine in bottle. This wine will have a long life Nuestro 20
Nuestro 20 Meses 2006
Grape Variety: Tinta del País (aka Tinta Fino and Tempranillo). Ageing, following malolactic fermentation, it is aged for 20 months in 100% new French oak |
Dardanelos
Deep ruby red, the wine shows a nose full of ripe strawberry, mocha chocolate and plum. The palate is very well weighted with rounded black cherry, sweet wild raspberry and soft chocolately overtones. The tannins give a good structure without hindering the fruit flavours and allow for a really impressive finish. This is Tempranillo as it should be.
Dorium Crianza
The best dark tempranillo grapes are selected from 40-year-old vines to make this wine. The grape is manually harvested and selected. The wine ferments at a controlled temperature of 28º, with daily pumping-over and maceration during 15 days. Once the malolactic fermentation is over, the wine is transferred into red oak and French oak casks, where it matures for 12 months. Then it is kept
12 months in the bottle. Dark cherry coloured, with deep-red shade. Its ripe fruity aroma develops a blackcurrant and bigarreau-cherry nose with spicy, roasted, tobacco and vanilla nuances. Its taste round and meaty, with an important tannin content, velvety in the mouth and an elegant and lingering aftertaste. It matches red meat, grilled meat, big and small game, Iberian ham and stews. Storage period: From 5 to 15 years. Dorium Joven
Wine made from 100% tempranillo grape variety. Maceration and fermentation occur at controlled temperature in stainless steel vats. Intensely red, with purple and bigarreau-cherry hues. Its nose is fruity over a slight secondary aromas of red somewhat ripe fruit. It has a balanced, silky taste, with a perfect combination of tannin and acidity. You can drink it with red meat, stews and small game. It develops well in the bottle, up to 5 years.
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Dorium Roble
Wine made from 100% tempranillo variety, picking by hand.
Fermentation occur at controlled temperature from 26 – 28ºC in stainless steel vats, with 15 days of maceration and malolactic fermentation in oak tanks. It settling from 4 to 6 month in American and French barrels. Intensely and clean red colour, with purple and bigarreau-cherry hues also shades of dark crimson. Its nose is complex and very fruity over aromas of red somewhat ripe forest fruit, balsamic with slight secondary toasty aromas from the barrels. It has balance with good structure smooth tannins and round. |
