The Wines of Ribera del Duero.

2.  Essence of Spain – Ribera’s terroir, culture, history, long tradition of wine
making results in the ultimate expression of Spain's noble grape:
Tempranillo
 Product Quality – Ribera represents the pinnacle of quality wine in Spain.
 Flavor Profile – “Powerfully Elegant,” the result of the unique climate,
altitude, soil (unique terroir) that create such well-balanced wines.
 True Value – because of Ribera’s dedication to quality wines and its range of
styles.
 Food Wines – the versatility of styles and unique flavor profile are a great
match for a wide range of foods and occasions.
 Wines to Recommend & Share – quality, diverse styles result in food
friendly wines and competitive pricing; recommending a Ribera wine is a safe
choice.

4. • Ribera del Duero literally means the river-banks of the
Duero in the Ribera del Duero valley.
• It’s vineyards lie north and south of the river, running up
the banks to the high limestone cliffs where the valley
meets the “meseta”.
• 93 miles (115 km) long from east to west, and 22 miles
(35 km) wide, the Ribera region flows from both sides of
the Duero.

5. • A 66 sq. meter Roman mosaic in Ribera del
Duero suggests that winemaking has existed in
this region for more than 2000 years.
• After Roman times, came the Arab era, followed
by the Christian Reconquest. Vineyards and
winemaking traditions were developed and
maintained by medieval monasteries, growing
native Spanish grapes, and making wine in
tunnelled underground cellars which offered
natural temperature control.
• In the late 1800’s, phylloxera arrived in France,
bringing an influx of French winemakers and
new techniques.

6. • Vega Sicila was founded in 1864 by Don Eloy
Lecanda Chavés, who had been studying oenology
in Bordeaux, and had brought back the French
varietals. The brand was created in 1915 and until
the birth of D.O. Ribera del Duero in 1982, was
simply labeled as “Vino de Mesa” (table wine)!
• Vega Sicilia has been a key player in setting the high
standards that Ribera del Duero wines are known for
today.
• D.O. Ribera del Duero was created in 1982. The
region’s wineries have lead the way in combining
tradition with modern technology. There are over 270
wineries in the region, bound by a common history
and successful future in quality winemaking.

7. • More than 2,400 hours of sunlight per year.
• Only 450 mm of rainfall per year; 75-90 days a year.
• Temperatures of 100ºF in summer and of –20ºF in winter.
• Vineyards are planted between approximately 2,500 to 2,800 feet above
sea level resulting in wide temperature variations between day and night.

8. • Sudden storms, unpleasant winds, severe
freezing, and hot, dry conditions.
•These unforeseeable contrasts affect the
development of the vineyards.
•The intense cold delays the bud-breaking.
•The sudden changes of temperature between
day and night in summer along with the high
levels of solar radiation bring about a perfect
balance of the fruit as it ripens.

9. Most of the low lying soils near the river are composed
of sandy sediment, marl and alluvial rocks, while the
higher vineyards have a much larger content of chalky
limestone and clay.

10. “Campiñas” – lower lying plots along the river
East bank; based on more clayey, alluvial soil with
some sand.
“Laderas” – higher slopes, with more limestone
in the soil resembling “albariza” soil from
Jerez, where some of the best vines are
planted.
“Cuestas” – rising above the “laderas”, harder
West to work.
“Páramos” - the highest land, on steep slopes
and flat-topped mountain peaks; too exposed.

11. Tempranillo, also know as “Tinto Fino” or “Tinta del
Pais”, is the native varietal of the region.
Other authorized varieties are:
•Cabernet Sauvignon
•Merlot
•Malbec
•Garnacha Tinta
Albillo is the only white varietal and is used for
rosados.
75% of the wine must be made with Tempranillo.

12. 1. Our nature – Intense cold 2. Tempranillo
delays the bud-break.
The sudden changes of
temperature between day and
night in summer bring about a 3. Focus on quality
perfect balance of the fruit as Maximum yield is 7,000
it ripens. kg. per hectare, but the
average in the last 22
High altitude on average. years has never
reached 3,600 kg.
Since the creation of
the D.O., wineries have
combined tradition with
modern technology
Our natural and original which has proven to be
grape variety, perfectly very successful.
suited to the
extreme conditions.

13. Wine Classifications
 Rosado: Fermented without the skin of the grape, these
wines may be enjoyed shortly after the harvest.
 Cosecha: or “Joven” usually do not see oak. “Joven Roble”
and “Joven Barrica” usually aged for only three to six months in
oak, released soon after harvest.
 Crianza: Aged at least for two years, a minimum of twelve
months in oak barrels; year starts October 1st.
 Reserva: Aged at least for three years, a minimum of twelve
months in oak barrels; year starts December 1st.
 Gran Reserva: Wines of outstanding quality, made in select
vintage years only. Aged at least of 5 years, with a minimum of
24 months in oak barrels; year starts December 1st.
Wines are released to the market and ready to enjoy after
resting in the cellar for its required time according to the D.O.

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