Tomás Postigo is made with grapes from a selection of vineyards in Ribera del Duero.
Tomás Postigo arrived in Ribera del Duero in 1984, and today he is considered one of the oldest winemakers who knows the area best.
Tomás Postigo has a degree in Chemistry from the Universidad Autónoma de Madrid and a degree in Oenology from the Universidad de Valladolid. After three years of research at the Institute of Industrial Fermentations (CSIC), he chose to devote himself professionally to the world of the vineyard and winery. Postigo arrived in Ribera del Duero in 1984, and today he can be considered one of the oldest and most knowledgeable oenologists in the area.
He began his work as a winemaker in a Ribera del Duero cooperative. Later, from 1988 until 2008, he created and managed one of the most emblematic wines under the same appellation, without leaving Peñafiel.
During this period, and as a result of his innovative approach, he was a pioneer in various fields of winemaking, such as the use of Cabernet Sauvignon and Merlot in his wine blends, the use of drip irrigation in vineyards in Ribera del Duero, the use of French oak for red wine ageing and the production of wines using gravity to move the grapes within the aforementioned appellation.
Tomás Postigo Crianza
Tinto Fino, Cabernet Sauvignon, Merlot and Malbec. Selected from vineyards located between 750 and 1000 m above sea level and from 63 plots belonging to 24 municipalities in Ribera del Duero.
Harvesting and elaboration.
The winter 2015 - 2016 was cold and dry. Very warm spring that brought forward the sprouting of the plant. On April 28th the famous frost fell, leaving the grape production very much reduced. Very dry but not very hot summer. September was exceptional, with exceptionally high maximum temperatures and exceptionally low minimum temperatures, with spectacular thermal jumps, ideal for the ripening of the grapes. Harvesting began on October 4 and ended on November 3 with the Cabernet Sauvignon. The grapes enter healthy and dry. Harvesting is very complicated due to the dates of the harvest and the selection of the grapes, as a result of the spring frost. In the winery the movement of grapes is by gravity, without pumps, with smoothness. The grapes arrive de-stemmed and whole in the tank.
12 months in 225 l French oak barrels from different forests. At the end of the ageing process, 46 different wines were obtained, depending on the origin of the grapes and the type of barrel. This wine is the final blend of all of them. Bottled at the beginning of April 2018.
Alcoholic strength: 15% vol.; Acidity: 5.23 g/l tartaric; pH: 3.62; Dry extract: 31.5 g/l; Glycerine: 9.05 g/
CLARIFIED WITH NATURAL EGG WHITE.
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