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Rött vin från Ribera del Duero Spanien

Distrikt Ribera del Duero
Druvor Cabernet Sauvignon, Tempranillo, Merlot, Malbec
Årgång 2017
Vatten MINVINO NO 4 PASSAR TILL KRAFTFULLA & SMAKRIKA RÖDA VINER exempelvis en klassisk Rioja eller Chateauneuf de Pape
Fyllighet 9
Fruktsyra 9
Strävhet 9
Tillverkare Tomas Postigo
Artikelnr TP101
Lagerstatus 18
I Lager
Avnjutes mellan 2020 - 2030
Per flaska Per låda
(Antal flaskor / låda: 6)

Här redovisar och presenterar vi kända vinskribenters utlåtande om specifika viner. Utöver dessa lägger vi in en egen kommentar när vi har provat samma vin.

Gassås Wine


VISUAL PHASE: Beautiful cherry red in colour, pretty lively and covered.

OLFACTORY PHASE: Very ripe fruit (blackberries, redberries and plum), wood played a great role resulting in a perfect blend providing wine with aromas of sweet spices, toast and notes of licorice, toffee, tobacco, balsamic and pepper.

GUSTATORY PHASE: On the palate it is balanced with a fine wine ripeness. sweet, silky tannins and notes of fresh fruit. Ripe fruit, species and earthy notes on the finish.


D.O.: Ribera del Duero.

GRAPE VARIETIES: Tinto Fino, Cabernet Sauvignon, Merlot and Malbec. The grapes are sourced from 63 selected vineyard plots and 24 different villages in Ribera del Duero D.O located at an average altitude of 750 – 1000 meters above sea level.

HARVEST AND WINEMAKING PROCES: 2016-2017 winter was cold and dry. A pretty hot spring led to an early bud break. The yield was badly reduced by the late frost that swept through the region on April 28. Summer was dry but not too hot. An outstanding September experienced some wide temperature fluctuations with pretty high temperatures during the day and cold nights which resulted in a great grape ripening. Harvest started on October 4th and ended on November 3rd when we picked our Cabernet Sauvignon. It was a rather complicated harvest for the harvesting dates, the grape sorting due to the spring frost. Once at the winery, grapes are sorted and destemmed and all the steps of the winemaking process will be gently carried out by gravity. The whole berries will be put into the tanks by gravity.

ANALYSIS: Alcoholic content: 15%; Acidity: 5,23 g/l; pH: 3,62; Dry extract: 31,5 g/l; Glycerine: 9,05 g/l.

PRODUCTION: 213.331 bottles/0,75L; 6.729 bottles/1,5L; 215 bottles/3L and 96 bottles/5L.


  • After traveling the wine needs to rest at least 48 hours before serving.
  • Keep the wine bottles in a cool place, at 14ºC – 16ºC, lying down, without sudden changes in temperature and in the absence of odors.
  • If you keep the wines at home and without a camera, consumption is recommended before one year.
  • Taste this wine at a temperature of 16ºC – 18ºC. Decant it before serving.

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 Tomás Postigo arrived at the Ribera del Duero in 1984, 1984 and is now considered one of the most veteran and connoisseur enologists of the area. 

Tomás Postigo is a graduate in Chemistry of the Autonomous University of Madrid and in Enology from the University of Valladolid. After three years of research for the Institute of Industrial Fermentation (CSIC), he decided to professionally devote himself to the world of the vineyard and wineries. . Postigo arrived in the Ribera del Duero in 1984, 1984 and is definitively considered one of the most veteran enologist with better knowledge of the area.

He started his winery work in one of the cooperatives of the Ribera del Duero. Subsequently, from 1988 to 2008, 2008, while in Peñafiel, he created and managed one of the most famous and emblematic wines of the same Denomination of Origin , (D.O.).

During this time, and thanks to his eagerness for innovation and change, Tomás Postigo was a pioneer in new fields of the diverse elaboration of wines, like the use of Cabernet Sauvignon and Merlot in the wine coupages, the implementation of drip irrigation along the vineyards of the Ribera del Duero , and the utilization of French oak for the aging of the red wine as well as the elaboration of wines with gravity fed grape movement, all within the aforementioned D.O.


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