Bodegas Carmelo Rodero, Ribera del Duero ‘Crianza’ 2020

£32.00 (75cl)

Only 11 left in stock

SKU: SDURO0120B

About the wine

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Description

The 2020 vintage is marked by a winter with average temperatures, with minimum temperatures above historical records that caused heavy snowfall and frost. The spring was warmer than expected, with rainfall that facilitated sprouting, and the expected temperatures were recorded in the summer.

Tasting note

harmonious combination of the fruity notes of Tempranillo with nuances typical of its time in the barrel. sweet, medium-bodied and sweet tannins, with a long and persistent aftertaste.

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 daugthers Beatriz and María who have joined the winery.

Specific weather conditions characterize 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 vinestocks 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 tank, 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.