Climatology: The vegetative cycle began with slightly warmer temperatures than usual, allowing for proper lignification of the vines. Between November and April, temperatures varied notably, with warmer-than-usual months and a particularly unusual March with high minimums and low maximums. From May to July, temperatures were up to 3 °C above the historical average. Heavy winter and spring rainfall encouraged proper budding and balanced vine development. Key phenological stages (bud burst, flowering, pea-sized berry) occurred at similar or slightly later dates compared to previous years. By June and July, most vineyards were in the bunch closure phase, with isolated cases of early veraison. Rainfall exceeded expectations throughout the growing season, especially in March, providing a positive water balance across the D.O. In summary:

• Winter: Mild and humid
• Spring: Slightly warm and rainy
• Summer: Hot with initial storms

Winter frosts were mild and caused little damage, and spring frosts had minimal impact. However, hailstorms in May, June, and parts of July caused localized but significant damage in some Ribera del Duero areas—though our vineyard was unaffected. Veraison occurred slightly earlier than usual, between August 5–8, depending on the plot. Heavy September rain (notably on Sept. 3rd due to a DANA storm) delayed the harvest and lowered the average temperature by 1 °C. Strong diurnal temperature variation (from 30–19 °C to 16–8 °C) during ripening helped achieve excellent grape maturity. September maintained average temps of 23 °C (day) and 10 °C (night), ensuring slow, steady, and extended ripening—typical of great vintages. Grape tasting in early September showed brown seeds, berries easily detaching from clusters and stems, ripe and uniform pulp, slightly stained with freely released tannins and anthocyanins. Berries were slightly reduced in volume. On the palate: sweet, good acidity, and slight dryness/astringency from natural coloring agents. Grape Quality and Sanitary State in this Winery: Excellent. HarvestDuration: One week (up to 10 days in some plots), starting slightly early to preserve good acidity.

• Date: From mid-September (14th) to late September
• Method: Manual, plot-by-plot, bunch selection in the field by family members
• Transport: In stackable 12 and 20 kg plastic crates

Rosé Harvest Date: Mid-September.
Wine making: The must was bled (saignée method) for less than 8 hours due to its high color intensity. It was placed in a separate tank to begin alcoholic fermentation at a controlled temperature of 15 °C. After racking, malolactic fermentation followed.

• Total fermentation time: 24 days
• The wine is stored in stainless steel tanks, bottled in batches, always avoiding oxygen exposure to preserve longevity and minimize oxidation.

Bottling: March/August 2025.

Colour: Strawberry pink with coppery tones. Clean, with youthful shine and lively, playful hues.
Nose:Fresh, intense, vivid, and fruity. Prominent ripe strawberry and redcurrant. Hints of Reinette apple and white flower, with wild black fruit in the background
Palate:Very fruity, fresh, and playful. Flavors of strawberry, lollipop (nostalgic), redcurrant, apple, and white flower. Clean, deep, honest, and enveloping, with black fruit undertones, especially blackberry.
Finish: Long-lasting fruit notes, inviting another glass.
Consumption Recommendations:
Best Consumption Period: 2025–2027
Serving Temperature: 7–10 °C
Storage: Away from sunlight, at around 20 °C. Bottle laid horizontally or upside down.
ANALYSIS
Alcoholic Grade: 14.00 % Vol. (label 14%)
PH 3.37
Total Acidity (TH+): 5.51 g/l
Volatile Acidity 0.36 g/l
Sugar: 0.89 g/l
Density: 0.995
Total free (SO2) 16 mg/l
Combinations: Perfect with rice dishes, pasta, vegetables, appetizers, fish and seafood, grilled or pan-seared meats.
Wine tasting made on March 21, 2025
Sommiller: Gabriel García Agudo (Asoc. Sumilleres Aranda y Ribera).

Nutritional information:
Grapes, Preservative (potassium metabisulphite, called sulphites on the label), acidity regulator (tartaric acid), stabilizer (polyspartate composed of aspartic acid, a natural acid that prevents precipitation), clarifier (pea protein).
Nutritional value per 100 ml
Energy value kJ......................... 353 kJ
Energy value Kcal...................... 84 Kcal
Fat............................................ 0.05 g
Saturated fats........................... 0 g
Carbohydrates..........................2.07 g
Of which Sugars........................0.19 g
Proteins.....................................0.02 g
Salt............................................0.00326 g


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