Essence of Spain – Ribera’s terroir, culture, history, long tradition of winemaking results in the ultimate expression of Spain's noble grape:Tempranillo

Product Quality – Ribera represents the pinnacle of quality wine in Spain.

Flavor Profile – “Powerfully Elegant,” the result of the unique climate,altitude, soil (unique terroir) that create such well-balanced wines.

True Value – because of Ribera’s dedication to quality wines and its range ofstyles.

Food Wines – the versatility of styles and unique flavor profile are a greatmatch for a wide range of foods and occasions.

Wines to Recommend & Share – quality, diverse styles result in foodfriendly wines and competitive pricing; recommending a Ribera wine is a safechoice.

• Ribera del Duero literally means the river-banks of the

Duero in the Ribera del Duero valley.

• It’s vineyards lie north and south of the river, running up

the banks to the high limestone cliffs where the valley

meets the “meseta”.

• 93 miles (115 km) long from east to west, and 22 miles

(35 km) wide, the Ribera region flows from both sides of

the Duero.

• A 66 sq. meter Roman mosaic in Ribera del

Duero suggests that winemaking has existed in

this region for more than 2000 years.

• After Roman times, came the Arab era, followed

by the Christian Reconquest. Vineyards and

winemaking traditions were developed and

maintained by medieval monasteries, growing

native Spanish grapes, and making wine in

tunnelled underground cellars which offered

natural temperature control.

• In the late 1800’s, phylloxera arrived in France,

bringing an influx of French winemakers and

new techniques.

• Vega Sicila was founded in 1864 by Don Eloy

Lecanda Chavés, who had been studying oenology

in Bordeaux, and had brought back the French

varietals. The brand was created in 1915 and until

the birth of D.O. Ribera del Duero in 1982, was

simply labeled as “Vino de Mesa” (table wine)!

• Vega Sicilia has been a key player in setting the high

standards that Ribera del Duero wines are known for

today.

• D.O. Ribera del Duero was created in 1982. The

region’s wineries have lead the way in combining

tradition with modern technology. There are over 270

wineries in the region, bound by a common history

and successful future in quality winemaking.

• More than 2,400 hours of sunlight per year.

• Only 450 mm of rainfall per year; 75-90 days a year.

• Temperatures of 100ºF in summer and of –20ºF in winter.

• Vineyards are planted between approximately 2,500 to 2,800 feet above sea level resulting in wide temperature variations between day and night.

• Sudden storms, unpleasant winds, severe

freezing, and hot, dry conditions.

•These unforeseeable contrasts affect the

development of the vineyards.

•The intense cold delays the bud-breaking.

•The sudden changes of temperature between

day and night in summer along with the high

levels of solar radiation bring about a perfect

balance of the fruit as it ripens.

Most of the low lying soils near the river are composed

of sandy sediment, marl and alluvial rocks, while the

higher vineyards have a much larger content of chalky

limestone and clay.

“Campiñas” – lower lying plots along the river

bank; based on more clayey, alluvial soil with

some sand.

“Laderas” – higher slopes, with more limestone

in the soil resembling “albariza” soil from

Jerez, where some of the best vines are

planted.

“Cuestas” – rising above the “laderas”, harder

to work.

“Páramos” - the highest land, on steep slopes

and flat-topped mountain peaks; too exposed.

East

West

Tempranillo, also know as “Tinto Fino” or “Tinta del

Pais”, is the native varietal of the region.

Other authorized varieties are:

•Cabernet Sauvignon

•Merlot

•Malbec

•Garnacha Tinta

Albillo is the only white varietal and is used for

rosados.

75% of the wine must be made with Tempranillo.

1. Our nature – Intense cold

delays the bud-break.

The sudden changes of

temperature between day and

night in summer bring about a

perfect balance of the fruit as

it ripens.

High altitude on average.

2. Tempranillo

Our natural and original

grape variety, perfectly

suited to the

extreme conditions.

3. Focus on quality

Maximum yield is 7,000

kg. per hectare, but the

average in the last 22

years has never

reached 3,600 kg.

Since the creation of

the D.O., wineries have

combined tradition with

modern technology

which has proven to be

very successful.

Wine Classifications Rosado: Fermented without the skin of the grape, these

wines may be enjoyed shortly after the harvest.

Cosecha: or “Joven” usually do not see oak. “Joven Roble”

and “Joven Barrica” usually aged for only three to six months in

oak, released soon after harvest.

Crianza: Aged at least for two years, a minimum of twelve

months in oak barrels; year starts October 1st.

Reserva: Aged at least for three years, a minimum of twelve

months in oak barrels; year starts December 1st.

Gran Reserva: Wines of outstanding quality, made in select

vintage years only. Aged at least of 5 years, with a minimum of

24 months in oak barrels; year starts December 1st.

Wines are released to the market and ready to enjoy after

resting in the cellar for its required time according to the D.O.

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