VivaltuS 2019

Characteristics and tasting advice for VivaltuS 2019

Tasting

Colour
Beautiful garnet colour.

Nose
The nose exudes delicious fruity fragrances.

Palate
Combining refinement and balance, the palate stretches its elegant tannins to a broad and persistent finish.

The structure and finesse of a Spanish wine from Castile-León

The property

Unmissable for decades among the great wine producers of Castile-León, the Yllera family decided in the early 2010s to produce a unique and timeless Ribera del Duero wine.

After years of searching for the ideal terroir, the family acquired in 2015 the VivaltuS estate, located on the border of the Duero, Cuco and Esgueva valleys. Significant work was then carried out to produce, with the advice of French oenologist Jean-Claude Berrouet and state-of-the-art winemaking tools, an emblematic wine magnifying an exceptional vineyard composed of old vines.

Through a freshness of rare finesse and elegance, VivaltuS reveals a new interpretation of Spanish wines and expresses all the nuances of its original terroir.

The vineyard

VivaltuS 2019 is a Ribera del Duero wine made from a mosaic of terroirs whose old vines are 80 to 100 years old. Located between 850 and 1000 meters above sea level, these vineyards rest, depending on the plots, on red clay soils composed of decomposed granite (quartz, feldspar and mica), or sandy and clay-limestone soils surrounded by pine forests and undergrowth.

The vintage

A cold and relatively dry winter precedes a particularly dry April and May, favouring early budding. If the frost episode in May impacts the vineyard and reduces yields, the alternation of high summer heat and showers in July allowed, despite the drought, to ensure optimal ripening of the berries.

Vinification and ageing

The grapes are rigorously sorted on the vine as well as on their arrival at the winery, on the sorting table and by optical sorting before parcel-by-parcel vinification by gravity throughout the process. Fermentation with indigenous yeasts. Little interventionist, the vinification is carried out in a constant search for freshness, finesse and elegance. Blend after malolactic fermentation. The ageing lasts 11 months. 95% of the volume is aged in extra fine grain French oak barrels (15% new barrels, the rest in one and two wine barrels) and 5% of the volume is aged in Italian terracotta amphora.

Blend

Tempranillo (99%)
Merlot (1%).