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Valtravieso, in Ribera del Duero, is located in the heart of the "La Revilla" estate, surrounded by vineyards, and its name is related to a toponym of the area, a small valley that breaks the moor where our estate is located. Our 5,000 m2 of installations are divided into a number of connected units distributed in the best way for carrying out the several production processes, aging, bottling and storage and shipments. All perfectly integrated within the moorland landscape. The facilities are completed with the offices and social area as well as a multipurpose room and a wine tasting room with spectacular views over the vineyard.

Valtravieso bodega
Sala de barricas de bodegas Valtravieso




We harvest at the perfect moment of ripeness and with meticulous selection of vines.


The grapes are brought to the winery quickly in small boxes and stainless steel trailers to ensure that they arrive intact, in perfect condition and at a good temperature.


When they arrive at the winery the grapes are weighed and placed in the destemmer to separate the berries from the stems.


Then, depending on the plot and variety of grape, they are sent to small 10,000 and 20,000 litre stainless steel tanks where each lot is fermented separately in order to ensure that everything is clearly identified.


We also use a number of smaller tanks for microvinifications.


We perform daily follow-up and control of each tank in order to know how each wine is evolving in its various phases during fermentation.

Tiempo de maceración

The maceration time is decided based on the wine tasting and the terroir from which the grape is obtained and on physical chemical parameters such as pH and total acidity.

Proceso de descube

An essential task when producing our wine is the devatting process, when we separate the must from the skin. A team effort that enables us to attain balance in colour, acidity and tannins.


The grape skin is essential when determining the quality of the wine. The pigments, aromas and tannins are in the skin.


At Valtravieso we strongly believe that there should be the least possible intervention in the production processes. Because “the best of the grape comes out on its own”.

Aging wine

Nuestra filosofía marca el proceso de elaboración, y es que creemos que la madera no debe enmascarar la personalidad de la uva y la singularidad de nuestro terroir. Tenemos mucho respeto por la uva y buscamos conservar la frescura, acidez natural y mineralidad que aporta nuestro páramo. Trabajamos con barricas de roble francés y americano de diferentes tamaños, tanto barricas nuevas como foudres, así como huevos de hormigón que aportan diferentes matices a los vinos. De esta manera realizamos diferentes tipos de crianza y podemos afinar en función de cada tipo de vino. Los vinos que saldrán más jóvenes al mercado pasarán al menos 6 meses en barrica y los vinos destinados a las gamas más altas, con mayor concentración y complejidad pasarán al menos 12 meses de crianza y hasta 24 meses.

Micro crianzas
Micro vinificaciones
Foudres y huevos de hormigón
Foudre barrels and egg-shaped tanks
Barrica Valtravieso


Pablo González Beteré

Pablo González Beteré

CEO and General Manager

«At Valtravieso we work each day to ensure that our wines reflect the personality of the limestone moorland where our vineyard is located, a different Ribera del Duero»

Ricardo Velasco Pla

Ricardo Velasco Pla

Technical Manager and Enologist

«We seek to make honest wines that reveal the terroir they come from. The Valtravieso wines are elegant wines, with a mineral character, freshness and depth.»

Aida Palomo

Aida Palomo

Head of Quality

«At Valtravieso we are committed to the environment and we therefore strive each day to improve the efficiency and quality of all the winery processes.»

Felipe Sanz

Felipe Sanz

Winery Manager

«We grow and produce the Valtravieso wines with the greatest respect for expression of the varietal. We carry out artisan work complemented by technological innovation.»

Alberto Ortega

Alberto Ortega

Vineyard Manager

«Valtravieso is committed to its vineyard and we therefore care for it as if it were a garden, working each plot manually and with excellent raw material.»