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Dominio Basconcillos
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An ecologic soul
Made with 100% “Tinto Fino” grapes and matured for 6 months in French Oak barrels. This wine is made with grapes from vineyards with following a criteria of ecological production.
The vineyard work is carried out according to the requirements of Regulatory Council of Organic Agriculture of Castilla y León, so only natural products are used only as preventive measures. All maintenance and weeding occur mechanically and manually, eliminating the use of any products of chemical synthesis or herbicides.
Once in the cellar, the grapes in 16 kg crates go to the table where they are selected and chosen, separating any cluster that does not meet the stringent criteria of maturity, health and cleanliness.
The destemming is done directly over each tank, so the grapes arrive intact to the fermentation vessel where the maceration is performed. Even the yeasts for alcoholic fermentation and malolactic fermentation bacteria are indigenous, existing naturally in the skins of the grapes themselves. As a result the wine transfer the same ecological character getting the title of Ecological Wine.
In the nose you find a very well structured wine with some creamy and toasted barrel aging touches. In your mouth wait for a smooth entry with ripe velvety tannins. Long, elegant, fresh and very well balanced across palate.
This is a great wine that definitely is worth to try. The best Vintage in 2011 got a stunning score of 91 points in “Wine Spectator” and since then this wine earned a prestigious position in Ribera del Duero as a high quality wine.
Alcohol: 14% Vol.
Conservation: We recommend to store this wine in a cool ventilated place where the temperature is fairly constant between 14º to 18º C, keeping the bottle on their side allowing the wine to be always in contact with the cork. Very good aging aprox. 15 years
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DO Ribera del Duero
The Denominación de Origen (D.O.) of Ribera del Duero was founded on July 21, 1982, by an organization of wine producers and growers who were determined to promote the quality of their wines and enforce regulatory standards. It is still waiting to receive the upgrade to Denominación de Origen Calificada (DOCa) status since 2008 like Rioja thanks to the high quality of their wines.
Wines produced in the Ribera del Duero DO derive almost exclusively from red grapes. The only white variety grown is the Albillo grape, and is mostly destined for local consumption. The vast majority of production is dedicated to Tinto Fino (the local name for Tempranillo), the dominant red varietal in the northern half of the Spanish peninsula. Tinto Fino is often, but not always complemented with Cabernet Sauvignon, Malbec and Merlot.
There are some similarities between Rioja and Ribera del Duero. Whereas the wines are quite distinctive as a result of significant differences in terroir, both regions produce wines selected for long aging with highly complex vinification procedures, producing intense, extremely long-lived wines emanating from largely limestone soils. Wines are classified as much for their longevity as their grape quality, and Ribera del Duero produces some extremely well-aging wines. The aging requirements for Ribera del Duero are the same used in Rioja. Wines labelled as “Crianza” must age two years with 12 months in oak. “Reserva” wines must be aged at least three years with at least 12 months in oak. The “Gran Reserva” labelled wines must spend 5 years aging prior to release, two being in oak.
Ribera del Duero has moderated to low rainfall (450 mm per year) and is exposed to quite extreme climatic conditions whith long and dry summers with temperatures of up to 40 °C and then followed by hard winters during which temperatures often come close to freezing temperatures. The climate is continental and Mediterranean, with more than 2,400 hours of annual sunlight.
All the vineyards within this Region occupy around 120 km² of the region, most of which are situated in the province of Burgos, with around 5 km² in Valladolid and 6 km² in Soria.
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TECH NOTES
Location:
Ribera del Duero, Spain.
Pairing and Consumption:
Recommended with casseroles, ham and charcuterie, mature and semi-mature cheese, grilled wild mushrooms and strong meats. Serve at a temperature of between 16-18°C .
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