More information about Tamiz Roble Ribera del Duero DO - Teofilo Reyes
The barrel-aged Tamiz Roble Ribera del Duero from the wine-growing region of Castilla y León shows a dense ruby red in the glass. To the nose, this Teofilo Reyes red wine shows all sorts of raspberries and red currant. As if that were not already impressive, the aging in small wooden barrels adds further aromas such as pepper and vanilla.
On the palate, Teofilo Reyes' Tamiz Roble Ribera del Duero starts wonderfully dry, grippy and aromatic. Some wines are dry on the label, others really are. This red wine is one of the latter, having been vinified with only 2.1 grams of residual sugar. On the palate, the texture of this punchy red wine is wonderfully crisp and fleshy. Due to the balanced fruit acidity, the Tamiz Roble Ribera del Duero flatters with a velvety mouthfeel, without lacking freshness at the same time. In the finish, this youthful wine from the wine-growing region of Castile - León finally inspires with good length. There are again hints of raspberry and red currant. In the aftertaste, mineral notes of the soils dominated by clay and limestone are added.
Vinification of the Teofilo Reyes Tamiz Roble Ribera del Duero
The basis for the powerful Tamiz Roble Ribera del Duero from Castile - León are grapes from the Tempranillo variety. The grapes grow under optimal conditions in Castile - León. The vines here dig their roots deep into soils of clay and limestone. The berries for this red wine from Spain are harvested exclusively by hand, at the time of optimal ripeness. After the hand harvest, the grapes quickly reach the press house. Here they are sorted and carefully broken up. Fermentation then takes place in small wood at controlled temperatures. Fermentation is followed by aging on the fine lees for several months before the wine is finally drawn into bottles.
Food pairing with the Teofilo Reyes Tamiz Roble Ribera del Duero
This Spanish red wine is best enjoyed tempered at 15 - 18°C. It is perfect as an accompanying wine to lamb stew with chickpeas and dried figs, cabbage roulades or veal boiled beef with beans and tomatoes.
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