The family have been producing wine for over a hundred years, always in Valbuena de Duero, for domestic consumption, with the surplus being sold in the locality.
The wine was elaborated in winepresses and wine cellars in the proximity of the township of Valbuena de Duero, which is where the towns wine cellars are to be found. The winepresses were built of limestone.
The wine was fermented in oak casks, with a square bunghole and a spout at the base.
The grapes came from local vineyards. The gradual abandonment of the vineyards brought with it the extinction of the wine production, until it had disappeared almost completely by the beginning of the 1980’s. About ten years ago two small vineyards were planted. With its grapes we began to produce wine in a completely experimental fashion,without machinery or with machinery designed for other purposes. This wine was exclusively for domestic consumption.
From 2001 on,new vineyards were planted and these have gradually moved towards proper production. With the intention of supervising the whole production process from beginning to end,a society was set up ,its objective being the winemaking and its commercialization.
All the vineyards, which total 12 hectares, are to be found in the municipal district of Valbuena de Duero (Valladolid) within the territorial region known as “Ribera de Duero”.
On their arrival at the wine cellar the grapes undergo a selection process, unsuitable clusters being discarded. They then go on to be pressed in the crusher- destemmer, which pumps the pulp through to stainless steel fermenting bins, where the alcoholic fermentation is produced in conjunction with air and the release of heat. The temperature is controlled through refrigeration from the outside through an open –circuit water system.
Once the first fermentation has taken place, the wine is decanted. The pulp is separated and pressed manually. The resultant wine from the press is stored apart.
The next step is for the wine to be reintroduced into the tanks, where malolactic fermentation takes place.
After a minimum of four months in the tanks, the wine is decanted to 225 litre French or American oak Burgundy vats. The idea is to keep the wine in the casks long enough for the wood to have an effect but not so long as for it to enmask the natural aroma and taste of the wine.
During the whole transformation process from unfermented must into wine, exhaustive tests are carried out to monitor its physical, chemical and organoleptic characteristics.
The organoleptic characteristics of our wine are the following:
In the visual context the wine exhibits an intense cherry red , red to the rim, with touches of purple, with slow,thick legs.
This wine has an intense bouquet with aromas of toasty dried fruit and vanilla intermixed with layers of ripe red fruit.
To the palate it is very pleasant and hearty, offering a multitude of tactile sensation, superfine tannins balanced perfectly with the acidity and the alcohol and a long finish. In retronasal vanilla and red fruit are again appreciated.
The selection of the grape and the ageing, brief, in casks of French and American oak, make Carme a round well balanced wine, which aims at being just that, a wine apt for savouring the nuances the choice red wine, the barricas and the Ribera del Duero offer us.
| Size||75 CL|
| Region Produced in||Valbuena de Duero - Ribera del Duero|
| Cask||French Oak|
| Made with||100% Tempranillo|
| Alcohol Content||14%|
| Reserve||5 Months|
| Product Dimensions||31x7x7 cm|
| Storage Instructions||Cool and dry conditions|
| Manufacturer/Producer||Vitivinicola de Valbuena S.L.|
| Country Produced in||Spain|
| 1 Liter Proportion EUR||13,26|