Protos Gran Reserva, a wonderful wine, easy to drink, with a good presence of fruit both in taste and smell and with a good aromatic complexity.
Protos, which comes from the Greek word for "FIRST", has the pride and the privilege of having found maturity and ease in the best and the foremost of the wineries in the area and of having been a recognized trademark all this time.
In 1927, boldness and the love a group of local vine growers felt for the land achieved the union of their best efforts, creating the Winery, the Foremost in the Ribera. A project for the future that has not only reached our days intact, it has grown and multiplies year by year and has taken its name proudly to the highest international levels.
The 30s represented its definite settlement at the international level. The 1929 World Exposition in Barcelona gave a particularly strong impulse to this tendency, awarding Gold Medals to its red wines.
In the eighties, the company's rapid growth brought about the problem of lack of space for the first time, and the Winery began its expansion throughout the region. The construction of a winemaking cellar began in the heart of the mountain holding up the Castle of Peñafiel.
The quality and prestige the Winery acquired in the eighties led a highly recognized vine-growing area to take on its own name, Ribera del Duero, to identify the D.O. Control Board that watches over the quality of area wines. In 1995, the winemaking cellar was enlarged, and the Winery succeeded in the international winemaking panorama.
The project continues growing: In the town of Anguix (Burgos), Protos has acquired a winery that has the latest cutting-edge technology. It can produce up to three million kilos of grapes, of which 1.5 million kilos go through the sorting table.
Protos Gran Reserva
Vineyards
Small plots of very old vineyards (0.3 ha on average). Over 60 years old. Yield of 1,500 kg/ha
Features
Manual harvesting. Fermentation in stainless steel tanks with temperature control, between 26º and 28ºC. Maceration during 3-4 weeks, with several daily pumping overs.
A minimum of 24 months in French (80%) and American (20%) oak barrels, mostly new. 36 months in bottle.
RIB2015 RBAMFR UV001 RV005 C0RJ
