Winery: Bodegas Rodero
Region: D.O. Ribera del Duero
Vintage: 2023
Bottle: 75 cl
Grape Varieties: 90% Tempranillo (Tinta del País) and 10% Cabernet Sauvignon
Type: Red wine, oak-aged
Alcohol Content: 15% vol.
Serving Temperature: 16° - 18°
Vinification:
Made from a selection of Tempranillo grapes blended with a tiny percentage of Cabernet Sauvignon sourced from the estate’s older vineyards, more than 30 years old. Hand-harvested, traditional winemaking elaborated by gravity. Malolactic fermentation takes place in stainless steel tanks and oak barrels.
Aged 15 months, mostly in French oak barrels and a small proportion in American oak barrels with a three-monthly racking. Afterwards, it lays down for a minimum of 6 months in bottle before its release.
Tasting Notes: Full of cherry fruit overlaid with vanilla, roasted notes, and a hint of liquorice. Meaty, full-bodied, ripe black cherries blend in perfectly with the elegant, mature tannins and sweet spiciness. Intense, full-flavoured, lingering finish.
Notes: It is recommended to decant it before serving. To drink now and through the next 5-6 years.
THE WINERY
Carmelo Rodero, the fourth generation of a family of vine growers from Pedrosa de Duero, Burgos, in the heart of D.O. Ribera del Duero, is the creator and proprietor of this excellent range of wines that bears his own name. During 14 years, he was selling grapes from his then-first 30 hectares to many top Ribera del Duero producers, including Vega Sicilia.
Today, he works alongside his daughter Beatriz, the winemaker, to create a very personal range of wines that are exclusively sourced from their 120 hectares of vineyards. These vineyards are spread across different plots that have been thoughtfully and strategically chosen, planted mostly with the native Tinta del Pais or Tinto Fino (Tempranillo), with smaller percentages of Cabernet Sauvignon and Merlot. The average age of the vines is 30 years, although the oldest are over 70 years old.
Very much involved in innovation, Carmelo Rodero has one of the most pioneering vinifying processes by gravity. He has patented and built an innovative system of rotating mechanised small tanks that take in the grapes by gravity, avoiding pumping over.
