Pradorey Roble 2014
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PradoRey's history dates back to 1503 when the Earl of Ribadeo sold the Real Sitio de Ventosilla estate to Queen Isabella I of Castile, belonging to the Crown of Castile until 1521 when King Charles I bestowed the estate to the 2nd Marquis of Denia.
In 1600 his descendant the Duke of Lerma initiated its exploitation as an agricultural and livestock farm and also built the Palace.
The estate belonged to the Crown until the 19th century when it became the property of the Duke of Caldas who sublet it. After 1921 it became privately owned and became a model for the running of both agriculture and livestock.
Agronomist Javier Cremades, owner of the Real Sitio de Ventosilla estate, had always dreamt of having his own vineyards so he could produce his own wines.
He saw his dream come true by planting 520 hectares of vines in seven different terroir sites with up to 8 clones of Tempranillo grape, recovering vines of more than 100 years old that give PradoRey wines their high quality.
Situated within the estate is Bodegas y Viñedos Real Sitio de Ventosilla winery building, where PradoRey's Ribera de Duero D.O. wines are produced.
Recently built in Rueda is our other winery, PradoRey Rueda. Modern and innovative, its aim is to create a quality white wine faithful to PradoRey's philosophy.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Ribera del Duero, Spanish wine region, 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.