Bodegas Carmelo Rodero, Ribera del Duero 9 Meses

£21.00 (75cl)

In stock


About the wine



Wine type




Bottle size


Bodegas Carmelo Rodero, Ribera del Duero 9 Meses is a fresh red wine made from 100% Tempranillo grapes, from the Ribera del Duero wine region of Spain. The grapes are typically harvested in early October and are then fermented in stainless steel tanks before being aged for 9 months in French oak barrels.

Tasting note

View: intense cherry red color. Nose: It has a greater potential of very ripe fruit, but fresh, with more depth in the aroma of black fruits and less in red, with a spicy, very complex, subtle and elegant touch. Mouth: it is very sweet, with the right density, balanced, enveloping, offers a persistent aftertaste.

Food pairing

Carmelo Rodero 9 Meses is a versatile wine that can be paired with a variety of foods. It is particularly well-suited to grilled meats, roasted vegetables, and matured cheeses.

About the producer

Carmelo Rodero belongs to an ancient line of wine producers in the Ribera town of Pedrosa de Duero. From the time he was an adolescent, he began to invest his
first earnings in new vine plantings, building up a considerable holding, even selling grapes from his then 50 hectares of vineyards to the legendary Vega Sicilia winery
for 14 years. It was in 1990 that he embarked on his own project with his wife Elena. Today, a new generation has followed with daughters Beatriz and María who
have joined the winery.
Specific weather conditions characterise this part of the Ribera, where Atlantic and continental influences come together with warm, dry summers and long, harsh
winters, leading to dramatic temperature fluctuations. Carmelo knows intimately every inch of his 140 hectares of vineyards here, his holdings divided into different
terroirs in order to exploit the distinct types of loam perfectly. On average, the vines are now more than 30 years old, combining younger vine stocks with those that are
more than 100 years of age. Their vineyards lie at elevations ranging from 750m in the valleys to 900m in the hills. The soils are mostly clay and chalk combined with
pebbles, silts and sands.

In the winery, Carmelo and his two daughters take the greatest care of the grapes simply using gravity. Techniques include 100% destemmed grapes, thorough
control of the maceration and fermentation temperature, malolactic fermentation in stainless steel tanks, ageing mostly in French oak (only a very small percentage of
American oak is employed at the bodega) followed by a minimum bottle ageing of 3 months before release.