Pico de Luyas is the peak located behind the winery (850m, southfacing) and very characteristic of Ribera del Duero, dominated by a high area where limestone predominates and a slope where the fusion of limestone with clay takes place, giving rise to the best vineyards in the DO. These are the types of soil, topography and orientations that we seek to shape this wine. The peaks that give rise to the best wines of the Ribera. Harvested manually in boxes with a double selection of bunches in the field and at the winery. Grapes are cooled at 10ºC before processing to avoid oxidation and favour a totally controlled beginning of alcoholic fermentation. Vatting by gravity. Daily manual punching down. Spontaneous alcoholic fermentation. Malolactic fermentation in barrels with daily battonage of its fine lees. Ageing for 16 months in 225-litre barrels. Bottled without filtering or clarification. Deep dark cherry in colour with a subtle burgundy rim, clean and bright, showing thick, slow-moving tears. The nose is intense and expressive, led by ripe black fruit such as blackberries and dark cherries, layered with notes of liquorice and a toasted, earthy undertone reflecting its calcareous origins. On the palate, it is full-bodied and powerful, with a generous, almost sweet fruit profile balanced by well-integrated acidity. The tannins are ripe, rounded, and velvety, leading to a long, persistent finish with impressive depth and structure.
