2016 Hermanos Perez Pascuas Vina Pedrosa Gran Reserva

Hermanos Pérez Pascuas (Bio!)

Region: Castilla y León
Appellation: DO Ribera del Duero
Owners: Family Pérez Pascuas
Oenologist: José Manuel Pérez
Founding date: 1980
Website: www.vinapedrosa.com

History

This is one of the great classics in Ribera del Duero and a real family business. Father Mauro Pérez planted his vines in the 40s and 50s, over 35 ha, at that time an immense amount in the small village of Pedrosa de Duero. All the proceeds went to the local cooperative. Under the impulse of the 3 sons, Benjamín, Adolfo and Manuel, it was decided to start making wine in 1980. The first Viña Pedrosa was a fact. At that time, there were less than 10 bodegas active in the entire region ...
It was not until 1982 that the DO Ribera del Duero itself was created, partly under the impulse of the brothers Pérez Pascuas; they were co-founders of the appellation. 1989 was also an important step for them, with the arrival of the 3rd generation: José Manuel, son of Benjamín, made his appearance as an oenologist. From that moment on, the wines would shave even higher buds. He fully supported the quality concept of his father and uncles and made many improvements. Today the circle is complete with the full entry of the 3rd generation: the sons of Manuel and Adolfo have also become permanent values in the bodega.
The small bodega in the village meanwhile moved to the edge of the village. It has become a beautiful complex with beautiful tasting rooms and especially with a vinification and crian cellar where the top wines can mature perfectly. Viña Pedrosa stands for elegance and finesse, two keywords that have become rare in the wines of Ribera del Duero.
Varieties

Here, of course, it is the Tinto fino or Tempranillo that is the star. It owns 135 hectares, almost mainly old vines, which in itself is unique in Ribera del Duero. A small part of the vineyard (10%) is planted with Cabernet Sauvignon.
The Tinto fino from Ribera del Duero is more resistant to the extreme conditions than the Tempranillo from Rioja, which would not survive here. In the wines of Viña Pedrosa you will encounter the typical animalic keys that make the Tinto fino unique. The majority of the vines are 'en gobelet'.
All vineyards are organically processed without the use of any systematic pesticide. In the vineyard, production controls are used, ie strict control is given to limit production per vine. Only low returns ensure sufficient quality.
Terroir

We mainly have clay-lime soils. Ribera del Duero is of course pre-eminently a continental appellation with a continental climate and Atlantic influences. In particular, there is a big difference between day and night temperatures.
The bodega is located at an altitude of 844 m, making it one of the highest estates in Ribera del Duero. The landscape is gently undulating. The height at which the vines are planted ensures that the wines are perfectly balanced, with a lot of fraîcheur.
Vinification

Everything here is dominated by the longevity of the wines. Long macerations are applied with many and intense remontages. Vinification and leveling is done according to the age of the vines.
Their base wine, the Cepa Gavilan, is given a level of 12 months. The Crianza will have 18 months and from the Reserva it will be 24 months. Their top wine, the Pérez Pascuas Gran Selección, even arrives at 26 months. The oak barrels (both American and French) are renewed every 3 years. The wine is not filtered and is not stabilized for bottling.