Winery
Valtravieso, en Ribera del Duero, se sitúa en el corazón de la finca “La Revilla”, rodeada de viñedos, y su nombre está relacionado con un topónimo de la zona, un pequeño valle que rompe el páramo donde se ubica nuestra finca. Nuestros 5.000 m2 de instalaciones están dispuestos en varias naves conectadas y distribuidas de forma óptima para desarrollar los diferentes procesos de elaboración, crianza, embotellado, almacenaje y expedición. Todo ello, perfectamente integrado en el paisaje del páramo. Completan el conjunto las oficinas y la zona social, junto a una sala polivalente y sala de catas con espectaculares vistas al viñedo.
Origins
Elaboration
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.
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.
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
The production process is marked by our philosophy as we believe that wood should not mask the personality of the grape and the uniqueness of our terroir. We have great respect for the grape and seek to preserve the freshness, natural acidity and minerality that our moorland offers. We work with French and American oak barrels of various sizes, both new and Foudre barrels, as well as egg-shaped concrete tanks and flextanks that provide the wines with different nuances. In this way we produce different types of aging and can fine tune depending on each type of wine. The youngest wines that will go on sale will spend at least 6 months in the barrel and the highest range wines with greater concentration and complexity will spend at least 12 months aging and up to 24 months.
Team
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
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
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
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
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.»