background
Roble
<span>Barón de Filar</span>

Roble

D.O. Ribera del Duero

Surprising, "baronesic". Its 4 months of barrel ageing only taims its power for turning it fruity and flavorful.

Left Right

Technical Sheet

Roble
Grapes

Tinta Fina (Tempranillo), Merlot and Cabernet Sauvignon.

Harvest

The grapes are harvested at its optimum maturity stage, protected by the cool of the night using a mechanical harvester for preserving its freshness.

Elaboration

Once the grape is in the winery, it is passed through a grain sorting table, and therefore they are softly de-stemmed and slightly crushed.

Fermentation

Alcoholic – We make a cold soak for 60h. in an inert atmosphere for a better extraction of fruity aromatic compounds from the grape. Ferments during 14 days at a controlled temperature set at 22-24ºC, in truncated cones stainless steel tanks of 17.000L.

Malolactic – It remains in the tanks with its fine lees during 16 days, and we do a gentle battonage for increasing the volume in the mouth.

Barrels

Aged in French and American Oak Barrels for 16 weeks.

Tasting notes Intense purple colour with cherry red hues. Fresh nose with plum, cherry and smooth red peppers notes from Cabernet and Merlot. Combined notes with roasted coffee, coconut, honey and vanilla notes given by the French and American oak barrel. Fresh and round- mouth wine with a final astringent touch.