Ribera del Duero Magnum
Pago de Carraovejas
Winemaking
THE WINEMAKING Triple Selection: After a rigorous selection by hand in the vineyard, the grapes then undergo a second and third selection in the winery first by bunch and then by individual berry. Raw Material: We only select those berries that meet all optimal requirements for our wine production. Gravity: The grapes are transported via gravity from their selection in the field until they reach the fermentation tanks, always without the use of pumps, hoses or tubes of any kind, but instead through a small transport tank we call an ´´OVI´´ Identity: At Pago de Carraovejas we ferment the grapes with yeast and bacteria that is native and unique to our vineyard. Fermentation: At Pago de Carraovejas, we utilize various fermentation vats made by the best coopers in France including Taransaud, Radoux and Seguin Moreau Ovum: Equipped with one of the only OVUM (wooden egg-shaped barrel) in Spain , which holds up to 2.000 liters THE AGEING • Selection of more than 3.000 barrels. • Stacked in a single level for easier access • The wines age for a maximum of 3 years in a combination of new and semi-used barrels in both French & American oak • Time in barrel varies between 12-24 months depending on the wine • Once the wines have been aged in the barrel, they are clarified using only natural egg white • We only bottle in the Spring after which the wine will rest anywhere between 6-36 months in the bottle.
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Product Specification
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ColourRed
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CountrySpain
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RegionCastilla y Léon
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Sub RegionRibera del Duero
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StyleFull Bodied
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ClosureNatural Cork
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SKUK1966820
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Alcohol %15%
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GrapeTempranillo
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Unit Volume150cl
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VegetarianYes