<\/p>\n
Many people buy a "Crianza" simply because it's the middle option in the catalog. That's a mistake.<\/p>\n
In Vega de Yuso<\/strong>, Rub\u00e9n Iglesias doesn't believe in half measures. Either the wine is excellent, or it's not bottled.<\/p>\n He Tresmatas Breeding<\/strong> This is proof of that. It's a single-varietal Tempranillo from vineyards between 25 and 35 years old. At that age, the vine has stopped messing around and offers a concentration of flavor that young vines can only dream of achieving.<\/p>\n Why is it different from the others?<\/strong> What you're going to feel:<\/strong> This is the wine that V\u00edctor and Pablo always recommend when someone wants to impress at a meal without having to spend the money on a Reserva. It's the perfect balance between the power of the Duero and the elegance of an artisan winery.<\/p>\n An honest warning:<\/strong> The parenting style that doesn't try to deceive you.<\/strong> Eighteen months in oak barrels serve to complement the grapes, not bury them. If you're looking for a Ribera del Duero that tastes of real fruit and not old furniture, this is the one you need to open. Balanced, intense, and dangerously easy to drink.<\/strong><\/p>\n
\nIt spends 18 months in oak barrels (a French 75% and an American 25%). But here's the trick: Rub\u00e9n doesn't use the wood to mask flaws. He uses it to refine a wine that is already powerful.<\/p>\n
\nIt's a clean wine. Deep cherry red in color. On the nose, you'll find ripe black fruits and hints of licorice and spices that confirm you're experiencing a true Ribera del Duero. It truly shines on the palate: it has body and structure, yet it's so well-rounded that it lingers almost imperceptibly.<\/p>\n
\nThis is probably our best-selling wine. And since Rub\u00e9n only works with what the land provides (no artificial winemaking to meet demand), the stock usually disappears faster than candy outside a school. If you see it available, my advice is not to hesitate.<\/p>","protected":false},"excerpt":{"rendered":"