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.
First vines were planted on the “La Revilla” estate, located in one of the highest moorlands of the Ribera del Duero, at a height of 915 metres and within the municipality of Piñel de Arriba, Valladolid.
1983
The first Valtravieso wines are sold. Wines produced on a very high altitude limestone soil, made to mark the difference within the Denomination of Origin.
1994
The González Beteré family purchases the winery and provides continuity to a unique project with a more up-to-date focus.
2002
The new, more modern and efficient winery is built with a surface area of around 5,000 m
2006
Improvements are introduced in viticulture and production. A clear commitment to continuing to produce different, high quality wines within the Ribera del Duero.
2014
The project El Manifiesto de Valtravieso was born to bring to the market a series of innovative and very special wines for lovers of curiosities. A unique work that comes from researching, experimenting and creating exclusive wines with which to enjoy new aromas and flavors.
2021
Valtravieso is committed to other Designations of Origin such as Arlanza, Jumilla and Ribera del Júcar, preserving traditional vineyards and highlighting native varietals with a different approach without losing the identity of each region. This project was born under the name “Valtravieso Viñedos Olvidados” (Valtravieso Forgotten Vineyards).
Hoy
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”.
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.
Our philosophy marks the elaboration process, and we believe that wood should not mask the personality of the grape and the uniqueness of our terroir. We have a lot of respect for the grape and seek to preserve the freshness, natural acidity and minerality that our moorland brings. We work with French and American oak barrels of different sizes, both new and foudre barrels, as well as concrete eggs that bring different nuances to the wines. In this way we carry out different types of aging and we can refine depending on each type of wine. The wines that will come out younger to the market will spend at least 6 months in barrels and the wines destined for the higher ranges, with greater concentration and complexity will spend at least 12 months of aging and up to 24 months.
Micro vinificaciones
Foudre barrels and egg-shaped tanks
Barricas
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.»
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 Winemaker
«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.»
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