Condado de Haza 20 Aldeas
Ribera del Duero, Condado de Haza 20 Aldeas
APPEARANCE: Clear and bright. Cherry-red color with a violet rim. NOSE: Intense aroma of black fruits, blackberries and a hint of dairy, with the licorice characteristic of the Tempranillo grape variety, followed by toasted notes such as vanilla, coffee caramel and lightly smoky notes from the ageing process in American oak barrels. PALATE: It is a potent wine that is fleshy at entry, with a remarkable balance between tannins and acidity. It has a broad mouthfeel with well-rounded tannins that fill the mouth with a fruity flavor rounded off with persistent toasted notes, licorice, coffee caramel and toffee. It has a long-lasting, pleasant aftertaste.
Ideal with grilled meat, carpaccio, roast lamb, chuletillas al sarmiento (grilled lamb chops), roast suckling pig and semi-hard cheeses.
2018 started out with a cold winter characteristic of the Ribera del Duero region, with the minimum temperature dropping to -12 ºC. Temperatures remained low in early spring, but despite these conditions, bud break took place as usual in late April. After a very dry 2017, the rains made an appearance in late winter and continued throughout spring. A large amount was collected and 2018 was considered to be a very wet year for the region. The plants’ vegetative development was favored by the range of temperatures and the water supply, which also led to a significant increase in berry size. As a result of this increase in the size of the grapes, and despite the fact that temperatures during the months of September and October were warmer than usual, ripening was delayed. The harvest—which was exceptional in terms of both quantity and quality—did not begin until late October. The absence of rainfall during the last stages of the cycle also ensured the health of the crop of grapes. It is worth pointing out that the 2018 harvest ranked second in terms of quantity, while the 2016 harvest placed first.
Lying in the coldest region of the four estates, Condado de Haza is the last winery of the Familia Fernandez Rivera to begin harvest. Each of the vineyard blocks are manually harvested towards the beginning of October and are vinified separately. Alcoholic fermentation takes place between 6-10 days at an average temperature of 20-25°C. All grapes, juice and wine are moved 100% by gravity and the finished wine was aged for 18 months in American oak barrels and 6 months in the bottle before releasing to the market.
DESCRIPTION: The winery’s own vineyards located within the municipal boundaries of Roa and La Horra, at an altitude of more than 800 meters. SURFACE AREA : 164 hectares in total. AGE: Average of 30 years. SOIL: Sandy loam.
100% Tempranillo Alcohol 14.5% Made from Organically Farmed Grapes