Story

Bodegas Y Viñedos Valderiz is a family-owned, certified organic winery that first started vine growing in 1980 in Roa, in the heart of Ribera del Duero. Heir of four centuries of winemaking family tradition Tomás Esteban, head of the Esteban Family, began growing grapes in plots he owned in Roa using the knowledge passed on to him by his father. After ten years, Juan Esteban, Tomás Esteban’s oldest son, decided to join the project and became the winery’s vigneron. In 1997, Valderiz Winery and Vineyard was officially established, and every member of the Esteban family gradually became an essential part of the business.

Valderiz currently has an extension of 90 hectares of organically certified native vines where they continue with traditional grape farming methods. Their meticulous care of the vineyard continues in the winery, where quality becomes the most important aspect. The winery´s team, Ricardo Esteban (winemaker) and Esther Esteban (laboratory manager) watch over every step of the fermentation and aging processes. Valderiz only uses yeasts from their own vines, no acidification and minimum levels of sulphur dioxide.

“Our secret lies in the true tradition of wine, which teaches to love nature and soil, and shows the wine grower’s character, from harvest to bottle. We are committed to the simplicity of organic and biodynamic practises, allowing the grape Tinto Fino to show all its intrinsic virtues.”

Notes

2018 VALDEHERMOSO JOVEN TEMPRANILLO Certified organic

Organic agriculture. 100% tinta del país (Tempranillo). Malolactic fermentation: 100% stainless steel. 14% Alc./Vol. Grapes from vineyards planted by Tomás Esteban, of Valdehermoso, productions of 5,500 kg hectare totally free of fertilizers and treatments systemic. The processing is very smooth without large extractions, in stainless steel tanks with a capacity of 20,000 kg. During processing no enzymes or yeasts are used that do not originate naturally from the grapes themselves.

2014 VALDEHERMOSO CRIANZA TEMPRANILLO Certified organic

Organic agriculture. 100% tinta del país (tempranillo). Malolactic fermentation: 100% stainless steel. Maturation: 14months in 80% French ak, 20% American oak, 30% new and 70% one-year-old. 15% Alc./Vol. Red cherry colour with violet shades. Balsamic red berry bouquet that evolves into hints of toasty and spicy aromas. On the palate, touches of spice, vanilla and clove. Elegant, with good structure. Fresh with great length and finish.

2015 VALDEHERMOSO CRIANZA TEMPRANILLO Certified organic

Organic agriculture. 100% tinta del país (Tempranillo). Malolactic fermentation: 100% stainless steel. Maturation: 14 months in 80% French ak, 20% American oak, 30% new and 70% one-year-old. 15% Alc./Vol. The grapes come from vineyards planted by Tomás Esteban and range from 10 to 18 years old. They yield a production of 4,500 kg per hectare and are totally free of any artificial fertilizers or chemical treatments. The fermentation process is very gentle without intensive extraction, in stainless steel tanks with a capacity of 20,000 kg. During production no enzymes or yeasts are used that do not come naturally from the grapes themselves.

2016 VALDERIZ ‘DE CHIRIPA’ TEMPRANILLO ALBILLO Certified organic

Organic agriculture. 95% Tempranillo, 5 % Albillo from our own vineyards. Malolactic fermentation: 100% stainless steel. Maturation: 12 months in 50 % oak vats, 20% concrete vats, 30 % oak barrels. Dark red concentrated colour. Bright and clean appearance. Opulent and fresh, with plenty of fresh fruit and berry flavours. Velvety and well balanced on the palate. A voluptuous medium-bodied wine that invites to continue enjoying it.

2016 VALDERIZ TEMPRANILLO CERTIFIED ORGANIC Certified organic

Organic agriculture. 100% tinta del país (Tempranillo) from our own vineyards. Malolactic fermentation: 50% stainless steel, 50% oak barrels. Maturation: 24 months in80% French oak, 20% American oak, in 60% new and 40% one year old barrels. 14.91% Alc. Vol. The grapes are sourced from vineyards planted by Tomás Esteban and are more than 25 years old, yielding a production of 4,000 kg per hectare. They are totally free of any artificial fertilizers or systematic chemical treatments. The harvest is in the last week of September and the first week in October. The fermentation process is very gentle without intensive extraction, in stainless steel tanks with a capacity of 20,000 kg. During production no enzymes or yeasts are used that do not come naturally from the grapes themselves.