Bodegas Diaz Bayo Roble 2017
In the 16th century 160,000 liters of wine were already being produced, as the population had now tripled. The population had grown in excess of 1,000 inhabitants by the end of the 18th century, with more than 52% of the land dedicated to vines, in turn producing one million liters of wine annually.
The 20th century brought with it technical and entrepreneurial transformations, but by 1910 phylloxera had also arrived, virtually devastating all the vineyards and therefore causing a great exodus. The genesis of a viticultural revolution was also now afoot, both in the vineyards, as well in the vinification process.
For more than ten generations, the Díaz Bayo family have dedicated themselves to the cultivation of vines and wine production in the Ribera del Duero. Until about 40 years ago, winemaking was undertaken in 'lagares', a traditional stone press, where the grapes were deposited for pressing. The resulting must would then be deposited in wood barrels located in the subterranean cellar, where constant temperatures allow the wine to develop its distinct, regional character.
Despite the high concentration of parcels in Fuentelcésped, the vine-stocks that produce the best vines and the best grapes are selected for new vineyard plantings.
Ribera del Duero is located in northen Spain’s Castilla y León region, just a 2-hour drive from Madrid. While winemaking in this area goes back more than 2000 years, it was in the 1980s that 9 wineries applied for and were granted Denominación de Origen (D.O.) status. Today, more than 300 wineries call Ribera del Duero home, including some of Spain’s most iconic names.
Notable Facts Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soils types, give Ribera wines a distinctive depth and complexity not found in other Tempranillos. Rich and full-bodied, the spice, dark fruit and smoky flavors in a bold Ribera del Duero will pair well with roasted and grilled meats, Mexican food and tomato-based sauces.
Notoriously food-friendly, long-lasting and Spain’s most widely planted grape, Tempranillo is the star variety of red wines from Rioja and Ribera del Duero. The Rioja terms Joven, Crianza, Reserva and Gran Reserva indicate both barrel and bottle time before release. Traditionally blended in Rioja with Garnacha, plus a bit of Mazuelo (Carignan) and Graciano, the Tempranillo in Ribera del Duero typically stands alone. Somm Secret—Tempranillo claims many different names depending on location. In Penedès, it is called Ull de Llebre and in Valdepeñas, goes by Cencibel. Known as Tinta Roriz in Portugal, Tempranillo plays an important role in Port wine.