VALTRAVIESO. PARAMO WINE
A singular terroir in the Ribera del Duero
"La Revilla", where Valtravieso is located, is one of the highest "paramo" of the Ribera del Duero, at 915 meters above sea level. In the "paramo" of Valtravieso the soils are shallow of clay-calcareous composition. Both factors (soil type and altitude) influence the ripening cycles of the grape in a positive way, facilitating the accumulation of aromas and the retention of acidity in the berries, among other factors.
In "La Revilla" we differentiate different plots depending on the type of soil: some with a calcareous component, with vineyards in "goblet" pruning, which provide fine and more elegant wines; and other plots of more clay areas, which provide more opulent wines with a good presence of fruit.
Vineyard of height: sharper expression of the fruit and greater elegance and subtlety.
OUR SOIL: PERSONALITY AND ELEGANCE
Limestone soils: fine, elegant wines, minerality.
Clay soils: opulent wines with good fruit
Mixed soils of sand and limestone: vibrant wines, less alcoholic.
In Valtravieso we work mainly with the autochthonous variety called "tinto fino" (tempranillo), which is the grape that gives us the identity of our territory. We also have cultivated the foreign varieties Merlot and Cabernet Sauvignon, adapted perfectly to the climate and soils of the paramo. The vineyard of Valtravieso is in its fullness, with an average age of the vines of 25 years, although some reach 37 years.
Nearby "La Revilla", Valtravieso owns another vineyard in the town of Piñel de Arriba, at 850 m. above sea level, on a hillside land with deeper soils and higher clay content, with an average vineyard age of 15 years. This vineyard is called «Santa María», and its grapes are used mostly in our assembling wines. We use the grapes of the paramo «La Revilla» for our most singular wines.
The viticultural practices are fundamental to mark the identity of the wines and wineries, that is to say, its terroir. Being our vineyards located in the páramo, the wind blows constantly throughout the year, which hinders the development of fungal diseases. In this way, we can carry out organic farming practices with the philosophy of respecting the soil and the vines as much as possible.