RIBERA DEL DUERO
 
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This is no t a large area, but it wines have
done so well in international tastings that exits the general feeling that Ribera del Duero is one of de Spani's most unequely favoured aereas for winemaking. The zone folows the course of the River Duero westward from the province of Soria to the province of Valladolid, with most of the wine-producing villages to be found in the province of Burgos. All this is within the Region of Castilla y León, and the combination of river, climate, soil, grape and historical prosperity combine to create a wine with some significant advantages.
While pioneers in Rioja were experimenting with new ideas in wine-growing and winemaking technology, exactly the same thing was happening 150 miles to the southwest. Indee, noblemen all over Europe had always imported winemaking ideas from the area wich made their favourite wines, but in Ribera del Duero their efforts were articulary successful.
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varieties White Albillo Black Tinto del País Garnacha Tinta Cabernet-Sauvignon Malbec Merlot
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the first factor is the vineyards themselves: at altitudes from 2,500 to 3,000ft they are in amongst the highest in Spain. The soil is rich in chalk -in some cases looking as if it has been lightly 'dusted' with snow- with alluvial elements close to the river, and important minority components such as gypsum on the higher slopes.
Climate
The secons factor in the quality of
the area's wines is the climate. At this altitude there
are only about sixteen summer weeks during wich the
growers can be sure that there will no frost, so healthy
wines and good husbandry are absolutely vital. The
general type is continental. with short, very hot summers
and very cold winters.
Wines
Both Rosado and red wines may be
made Ribera del Duero. The Rosados (sometimes aged up to Crianza
level, with six months in oaks casks) can be extremly
good, but is for red wines that the aerea has become
famous. The combination of a vigorous grape variety,
chalky soil and high altitude has given Bodegas in the
area an opportunity to produce a wine of potential
excellence. the wines are classified according to how
long they have spent in oak barricas.
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