A wine briefly matured in oak barrels, which PradoRey has managed to make a category of wine in itself.
All our winemaking experience in this kind of wines is gathered in this one, of which we were the pioneers since its first vintage back in 1997.
Angel Luis Margüello, technical director and winemaker at PradoRey winery: “At first nobody believed in the challenge to create such a different wine within the winemaking panorama at that time, where there were only young wines and Crianzas.
The marriage between the wine’s fruitiness and the wood of the oak barrels is still going strong today when we combine the experience of the years with an excellent vintage.
Day by day and with every vintage we strive to consolidate this particular union of which we are very proud, having created something new and different for the pleasure of all lovers of good wine”.
PradoRey Roble
The estate has seven quite different vineyard sites.
To make PradoRey Roble, the maturity is thoroughly controlled and harvesting is only carried out at each site when the grape reaches the optimal level of phenolic maturity.
The main varietal used is Tempranillo (95%) together with Cabernet Sauvignon and Merlot
The grapes ferment at a controlled temperature for approximately 22 days. Before the alcoholic fermentation takes place, it ages over its lees, accompanied by a precise micro-oxygenation.
When malolactic fermentation is finished, the wine matures in American and European oak barrels for a minimum of 6 months. Finally, the wine ages in the bottle for 5 months.
Shows an intense purple red with violet shades.
Very fruity, intense and fresh, with hints of blackberry compote and balsamic.
Spicy hints due to its time in oak barrels. In the mouth it is fresh and persistently fruity, round and balanced, velvety and meaty with a long aftertaste. A perfectly integrated touch of oak can be appreciated.
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