Finca Valdelroble.


WINERY: our hermitage

In Sotillo de la Ribera, there are six 18th century hermitages, each of them dedicated to a saint and built in the shape of a cross.

When the Finca Valdelroble project was begun, we wanted its winery to be a simple place, conveying a feeling of peacefulness and lack of sophistication, where grapes and wine take centre stage.

The period leading up to the harvest is crucial, and tasting the berries right up to the last day before picking is of great importance to ensure the grapes brought in are at optimal ripeness.

Low night-time temperatures during the harvest mean that the crop, which is transferred to the winery in small crates, comes in at around 10ºC.

As at Callejo, we have two sorting tables, one for the bunches and a second one for the berries. The grapes are then sent intact by gravity to the vats. These vats are made of concrete without any lining on the inside walls, allowing a micro-oxygenation, which favours grape expression during the fermentation. Concrete vats provide great thermal inertia, which means that the must maintains its temperature. The result is gentler fermentations.

The use of both indigenous yeasts and the grapes’ own lactic acid bacteria help bring out the individual character of Finca Valdelroble. After the malo-lactic fermentation, the wine goes into barrels in January for twelve months before being bottled.

The result is a very expressive wine with elegant tannins, characteristic of wines from limestone soils. Mineral characters come through in the wine alongside the fruit.