Bardos Moradillo De Roa2020

RED WINE

Ageing

Aged 12 months in a 5,000-liter European oak vat.

Background

In 2004 when we began our exploration in the search for the wine regions with most potential in Spain, we discovered Paramo de Corcos, a difficult but privileged area for viticulture, at more than 900 meters above sea level in the heart of the Ribera del Duero. There, we took up the challenge of creating honest wines on the land from which they came, seeking the essence of high-altitude vineyards full of freshness and elegance.

Since 2016, we have also been exploring a hitherto uncharted region, the Ribera in Soria, where we have discovered vineyards that exceed our expectations: ferrous clay soils, over a thousand meters in height, and an uncommon freshness.

At Bodegas Bardos we elaborate wines in an artisan fashion, aiming to have them reflect the Castilian landscape and climate of a place where only the bravest dare to work the land in the most extreme conditions, where the cold shrinks the bones, the wind cuts the flesh and the sun burns the skin. A place only suitable for the authentic "bards" of wine, our wine growers.

Tasting notes

Shows a great structure, characteristic of Tinta del Pais, although its attack is sweet and affable. The power of the grape is reinforced by the interaction with the oak, thus generating sensations of amplitude that are transferred throughout its passage in the mouth. It is a reflection of the maturity that the plateau pebbles provoke, accumulating the sun during the day, thus producing the grape's unique warmth and those very pleasant tactile feelings.

Vineyard

Small old plots between the ages of 80 and 90, located in the Paramo de Corcos at an altitude of 960 meters, in Moradillo de Roa. A historic town with a great wine-producing tradition where El Cotarro is located, one of the oldest winery communities in the denomination, whose legacy dates back to the 15th century. The soils are pebble with a lower layer rich in clayey substrate, which allows them to be very drained soils on the surface, while the clay found deeper down maintains freshness in the driest and hottest months for the vineyard.

Vinification

Fermentation and maceration during 3 weeks in 9,000 kg vats at 28C. Malolactic fermentation in a 5,000-liter European oak vat.