Roble wine Valsanzo Vina Sanzo Rueda Tempranillo Roble 2003 wine stands out for its rich, cherry-red color with a violet hue, and ruby-red glow that is due to the expansion in barrels. This Roble wine has extreme fruity intensity and complexity, where wild red fruits are combined with liquorice and hints of vanilla, roasting and coconut. Valsanzo's Vina Sanzo Tempranillo Roble has a good medium texture and a great silky feel on the palate. The long lasting finish will keep you coming back to this affordably priced Spanish red from the Rueda region. Valsanzo's Rueda wine region is situated in the province of Segovia and Valladolid. The harvest for this Tempranillo Roble 2003 began in mid-September when the sugars, polyphenols and acidity were perfectly balanced. After cold maceration to extract fruity aromas and tannins, fermentation took place with frequent macerations to seek greater color intensity and structure. This Spanish red wine was then aged in American and French oak barrels for 6 months after the winter. Thanks to its structure it is the ideal accompaniment for Mediterranean dishes, and any combination of stews and well roasted or barbecued red meats. Drink now through 2010.

The Valsanzo family has been involved in winemaking for a few generations, making the classic Rueda wines in Nava del Rey which, following aging in the barrel, are transferred to demijohns for sunning. Their Tempranillo wine is part of the winemaking history of the region, but there are only a few winemakers left who still keep alive the art of the fine red wines of Rueda. With the region’s evolution, they have chosen to use their grapes to make the wines demanded by modern-day consumer, while respecting the utmost expression of the grape variety and the terroir. Vina Sanzo Tempranillo vines are 40 years old, are grown at an altitude of 650 metres on an estate with a gravely soil and a silty-clay subsoil. The vineyard is goblet-pruned and the average annual production does not exceed 6,000 kg/ha. The vines are grown following the tradition of their predecessors, and using modern technology to encompass the philosophy of agricultural biodynamics. During the winemaking process, this small boutique vineyard seeks varietal representation, so the grapes are initially subjected to cold maceration to extract a greater proportion of aromas and extract. All the wines are bottled in January to guarantee the optimum conservation of aromas.

RATINGS: Vina Sanzo Tempranillo Rueda has been rated a BEST BUY by Wine Enthusiast.