Study Cards on ribera, oak, ageing
- Vega Sicilia; late 19th century. Jumped in quality by Alvarez family in 82. International fame. Blend 80% tempranillo with CS, Merlot, Malbec and Albillo.
- Change and international fame started with Alejandro Pesquera, modern style Ribera, own production not by a cooperative. The Pétrus of Spain. 100% tinto fino (tempranillo) in American oak.
- Pingus; Bordeaux trained Peter Sisseck, cult wine, in new oak only. Best terroirs of Ribera.
- Inland, in the upper valley of the Duero river.
- Similar climate to Toro and Rueda; hotter summers, colder winters
- Higher altitudes; 750-1000m
- Low rainfall but irrigation is allowed
- Frost problems
- No white wines (alt. Rueda)
- 25% old bush vines (50-100years old)
- Full bodied, blackberry and plum
- Vanilla and chocolate; new oak, French oak is popular.
- min 75% tempranillo with CS, Merlot, Malbec, Garnacha and white Albillo for freshness.
- Crianza: most used, 2yrs
- Reserva: 3 yrs
- Gran Reserva: rare, 5 yrs
Majority doesn't specify the ageing on the label.
Total ageing Time in barrel
Joven Unoaked or little oaked
Crianza; 2 years 12 months
Reserva: 3 years 12 months
Gran reserva: 5 years 24 months
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