Clean and bright Cherry color with slightly bluish reflections. Medium layer intensity. Very nice to look at.
Entrance into the nose of an enveloping expressiveness. Floral notes are fantastically fused with aromas of ripe black fruit, and where the most pleasing touches of sweet spices are expressed thanks to their contribution of barrel aging.
On the palate, it welcomes us with a really surprising power where it shows very open and expressive input, enhancing a perfect balance with the delicacy that characterizes it. With tannins very present but at the same time incredibly subtle, they make it a wine with the dignified character of Ribera del Duero.
Ideal to accompany it with any dish of grilled meat. But fantastic with the typical roasted suckling pig typical of the lands of Segovia.
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The first harvest of Pago de Carraovejas was in 1991, fruit of the barely 70,000 kilos that gave the first 25 hectares in production. In the following years, vineyard and winery would increase in successive extensions through a continuous but also slow and thoughtful growth, always governed by the criterion of not losing even a bit of quality, currently reaching 200 Ha.
To this vineyard area, we must add the more than 14,000 m2 of buildings that we currently have. Facilities where tradition and vanguard meet, with the most modern technologies and a deep respect for natural processes, always looking for continuous improvement through investment in different research, development and innovation projects.
In the winery, a particularly innovative fermentation system is carried out, designed by the oenologist Basilio Izquierdo in Rioja, and adapted to these facilities in the Ribera del Duero. This new system is based on the use of a bridge crane and a small deposit called OVI, which is filled by gravity, is raised to the same entrance mouth of the reservoir of destination.
Before entering the winery, the grapes will spend the night in refrigerated chambers specially adapted to get the right humidity and temperature. In this way the raw material will begin the alcoholic fermentation with 5º degrees of temperature, ideal to guarantee the properties present in it and the development of a slow and controlled fermentation.
The concern to maintain the physical qualities of the grape is reflected in all movements, regardless of any system that causes pressure to the pasta as the use of pumps or pipes, which would cause the break of the skin before entering the tank.
The grapes that arrive in vintage boxes and go over the selection table enter, by means of a system of conveyor belts, to the same mouth of the tank where it is destemmed at the time of falling by gravity.
The fermentation vessel is equipped with stainless steel tanks, specially designed to achieve a more effective maceration due to its large hat area, and French oak vats, with a capacity of 150 Hl for alcoholic fermentation and 200 Hl for fermentation malolactic All the tanks are equipped with state-of-the-art control technologies that allow us to pamper the processes of alcoholic and malolactic fermentation in detail.
The wood fermentation room incorporates the most modern technologies, using gravity systems that fully respect the qualities of the raw material. Small OVIS transporters are used, which through a flight system transports the grapes from the entrance to each of the tanks, where the wines will carry out the fermentations, especially "El Anejón" and the famous "Pago de Carraovejas Cuesta de las Hares" .
Through a prolonged study of R & D they have been able to select and choose their own yeast strain as well as lactic acid bacteria to characterize and differentiate their wines since the fermentation, which, together with the quality in the raw material, allows to achieve the personality and uniqueness of Pago de Carraovejas wines.