Ribera del Duero

At the center of Castilla y León, sprawling out of the riverbanks of the Duero river, tinto fino or tinta del pais has been cultivated by winegrowers dating back some two and a half millennia. Ribera del Duero only received DO status in 1982 with just a handful of existing wineries. 

Present day, Ribera del Duero wines are international darlings.  Second in total production only to Rioja, tempranillo reigns and thrives in the harsh climate, growing conditions, and clay and limestone soils.  After centuries of adaptation, this varietal produces wines of concentration, power and finesse. 

Perhaps you already recognize the big names such as Vega Sicilia and Alejandro Fernandez.  But of the fewer than 300 wineries, most are boutique, family operations.  These viticultors share a common philosophy – that the climate, soils, and growing conditions give these wines their distinctive character – a true expression of the terruño of the Ribera del Duero.

Look out for stylistic interpretation, aged rosados, and the indigenous varietal albillo mayor, making for some substantial white wines.

Ribera del Duero has never been more inviting.

Drink Ribera.