It is born from vineyards situated at almost a thousand metres above sea level, in the moorland, the highest area in the whole of Ribera del Duero.
 
On The Limestone Soils Of The Province Of Valladolid
The days are hot and the nights are very cold, enhancing the aromatic virtue of the grape along with a soft tannin and the freshness imprinted by the altitude. Production never exceeds 4,500 kilos per hectare, ensuring an optimum ripening cycle so that the grapes express the best of their privileged geographical location.
 
Elaboration Of Vendimia Seleccionada
It is made, like the rest of the wines from Resalte, by the gravity system and an exhaustive temperature control. When the grapes arrive at the tank, the temperature is quickly lowered to 8º C for about 5 days, during which we extract all the aromatic potential and colour from the grapes. Afterwards, the alcoholic fermentation begins, where the wine does not exceed 24º C. This is followed by a maceration that is around 18 days in its entirety, thus further enhancing the fresh and fruity character of the vineyard from which it comes.
 
12 Months In French Oak Barrels Of 500 Litres
Our Vendimia Seleccionada rests for at least 10 months in 500 liters French oak barrels from different cooperages and toasts. After several years of testing and research we discovered that this was the ideal volume for the vineyard to continue expressing itself without the wood competing with the work done in the vineyard.