Protos Roble is a red wine that exudes all the character of an Tempranillo.
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 wine-aging 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 wine-aging 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.
Fermentation of the selected 100% Tinta del Pais grapes in stainless steel tanks with controlled temperature. Once the fermentation is over, it will remain a minimum of 6 months in American oak barrels and the necessary time in the bottle until it is put on the market.
Coupage of different plots to achieve an expression of our terroirs in the wines. Vineyards of about 25 years old.
Manual harvest in 20 kg boxes. Selection table. Maceration with skins for 15 days at 24º C
Pairing: Rice and pasta, chicken and poultry, beef, mushrooms, sausages, grilled meats, lamb, pork, semi-cured cheeses.
Serving temperature 15-16º.
RIB2020 RBAM UV001 RV002 C0RJ C2BL QSSS