Characteristics of the wine Diego Rivera Roble
Type: Young aged in oak barrel.
D.O.: Ribera del Duero.
Variety: 100% Tempranillo.
Vineyard yield: 5,000 kg/ha.
Elaboration: Partial crushing of the grapes, once destemmed. The grape paste is placed in 1300L stainless steel truncated cone tanks, where a pre-fermentation cold maceration takes place, achieving a remarkable extraction of color and primary aromas, typical of the grape. The fermentation temperature is controlled at 23/27ºC and maceration takes place for approximately 15 days.
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TASTING NOTES of the wine Diego Rivera Roble
Visual phase: Clean and bright appearance, intense cherry red color with purplish iridescence.
Olfactory phase: A deep aromatic complexity is perceived, with varietal aromas of black forest fruits such as blackberries and blueberries, red fruits such as red currants, in addition to fine floral notes (red rose and violet); all these, along with the dairy aromas from fermentation, appear on a background of vanilla, spicy aromas (pepper) and toasted notes, perfectly integrated.
Taste phase: It is tasty and pleasant on the palate. Endowed with a good tannic structure, the aromas are maintained in the mouth and the harmony between fruit and wood is perceived, culminating in an elegant finish.
Pairing: All kinds of meats, rice and pasta.
Serving temperature: 16ºC
- Formats: Glass bottle
- Transport: Regular
