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Valtravieso Crianza 2019 is a Ribera del Duero marked by the terroir. It was grown on vines located on a plain at an altitude of 915 metres above sea level, in an extraordinary but extreme and challenging terroir, where the temperature, which averages 3º C less overall, is conducive to slower and more balanced ripening processes, while the significant temperature fluctuations between day and night help achieve greater acidity and freshness. This serious and structured Crianza with a minerally character, a fresh attack and a long finish is also endorsed by an Excellent vintage.
Consumption features
Serving temperature
Consumption time
General features
Type of wine
Region
Grape variety
4% Cabernet Sauvignon, 3% Merlot, 93% Tempranillo
Type of barrel
French (90%) and American (10%) oak barrels
Type of bottle
Truncated cone
Barrel aging time
12 months
Capacity (cl)
75
Alcohol content (% vol.)
15
General Information
The Crianza is the firm's flagship wine, and this one is blessed with an Excellent vintage, characterised by delayed budding with small and very concentrated berries. Valtravieso Crianza 2019 is based on Tinto Fino grapes (Tempranillo), enhanced with Cabernet Sauvignon (4%) and Merlot (3%). The grapes mainly came from the vineyards that the winery owns on the Piñel de Arriba plain, specifically on ‘La Revilla’, an estate that lies an altitude of 915 metres; and another small portion was from grape growers' plots also on the Piñel plain. The average age of the vineyards is 25 years.
It was made in the traditional manner, using native yeasts, and aged for at least 12 months in 90% French and 10% American oak barrels before being further refined in the bottle. Ninety-five percent of the barrels used have a capacity of 225 litres, and the remaining five percent hold 300 litres.
Valtravieso is a family concern managed by Pablo González Beteré. The family, who were in love with Ribera del Duero but had no previous relationship with the world of wine, were looking to start up a small business in the area and decided to acquire the Valtravieso winery in 2002. The firm is located La Revilla, an estate in Piñel de Arriba (Valladolid) with a few hectares of vineyards on a plain, at an altitude of 915 metres (above average for Ribera del Duero), and had been operating as a winery for eight years.
In this location the temperature is 3ºC lower than average, leading to a slower and more balanced ripening of the grapes. In addition, the significant fluctuations between day and night temperatures help achieve greater acidity and freshness. The limestone soils produce small yields – between 4,000 and 4,500 kg of grapes per hectare – and imbue the grapes with minerally notes. These conditions mark the personality of their wines, which are designed to faithfully reflect the terroir.
When the family took over Valtravieso, they were the only ones working with vineyards on the plain, a location that has now become fashionable with other winegrowers. The 20 hectares of vines Valtravieso originally owned have expanded to 85 hectares, where they mainly cultivate Tempranillo (Tinto Fino), but also Cabernet Sauvignon, Merlot, Malbec, Garnacha and Albillo Mayor.
They employ gentle winemaking processes without focusing on extraction, as rather than body they aim for fresh, complex and elegant wines with subtle tannins.
Valtravieso Crianza 2019 (D.O. Ribera del Duero) is delicious with dishes such as roast lamb.
Creators' opinion
Appearance: Cherry-red with medium-high pigmentation.
Nose: Fruity aromas of redcurrant and strawberry jam with spicy and dark-roast notes.
Palate: Easy to drink with fine, nicely integrated tannins, fullness and freshness on mid-palate thanks to its acidic bite.
The winery
Valtravieso is a family project led by Pablo González Beteré. The family, in love with Ribera del Duero but with no prior connection to the world of wine, sought to undertake a small project in the area and decided to acquire the Valtravieso winery in 2002. The winery is located on the La Revilla estate in Piñel de Arriba (Valladolid), with a few hectares of vineyard on a plateau at 915 meters above sea level (above the average for Ribera del Duero), which had been operating as a winery for eight years.
In this location, they experience an average temperature 3º C lower, which favors a slower and more balanced ripening of the grapes. Additionally, the significant day-night temperature variations help achieve greater acidity and freshness. On the other hand, the limestone soils promote low yields, between 4000 and 4500 kilos of grapes per hectare, and impart minerality. These conditions define the personality of their wines, in which they aim to faithfully reflect the ‘terroir.’
When the family took over Valtravieso, they were the only ones working the vineyard on the plateau, a now trendy area with other winegrowers. From the 20 hectares of vineyard they originally owned, Valtravieso has grown to 85 hectares of their own vineyards, where they primarily cultivate tempranillo (tinto fino), but also cabernet sauvignon, merlot, malbec, garnacha, and albillo mayor. In winemaking, they apply gentle processes, avoiding extraction, as they prioritize freshness, fine tannins, complexity, and elegance over sheer power.