Información TécnicaInformation

  • Ageing
  • Appellation
    Ribera del Duero
  • Grape
    Tinto fino
  • Country
  • Recommended Pairing
    Roast meats, Cured cheeses, Red meats
  • Zones
    Castilla y León
  • Alcohol
  • VIVINO Points

Nota de CataTasting notes



Aroma concentrated, deep and complex with fresh fruits and mineral touches.


The palate is fresh and powerful, flavourful, rich, expressive and with a pitch round and long mouth. A balanced wine. Very fine, without losing the nobility of the terroir of our vineyard. Smart power and character.

The Winery

Conde de San Cristobal

Conde de San Cristobal

1 review
  • 2019
  • Bottle 75cl.
Last items in stock 8 Items

Descripción de Conde de San CristobalDescription of Conde de San Cristobal

  A wine of Pago proud of its origin, since it is made exclusively with grapes from our vineyards in the Pago de Valdestremero, where the vine was already grown in the 17th century, when the spanish Court was in Valladolid.During the harvest, the time from the cutting of the bunch to the reception of the grapes in the winery is less than 30 minutes, which avoids oxidation and spontaneous fermentation.The result is a wine of elegant power in all phases and with a lot of personality. It stands out for its great intensity. On the nose, its freshness and its roundness On the palate.

Recomendamos maridarlo conIdeal pairing

  • Red meats
    Red meats

Elaboración Conde de San CristobalMaking notes Conde de San Cristobal

Notas del Viñedo

The vintage is done manually. The maximum distance of the vineyard with respect to the cellar does not exceed 2 km. Our vineyards are high as they extend in plots with an altitude between 780 - 900 meters above sea level. We have 14 plots in 7 different soil types: Franco, Franco-clay, Franco-Sandy, Calizo-clay, sandy, alluvial and clay marga. The age of the strains varies between 18 and 39 years.

Making notes

During the vintage, the time elapsed from the cluster cut at the UVA reception is up to 30 minutes, thus avoid oxidations and spontaneous fermentations. The grape, hand-vintage, enters the winemaking process after going through the selection table and a marked at low revolutions. In stainless steel tanks, a cold maceration is initially carried out at 8 ° C for a period of 3 to 5 days. The process continues with alcohol fermentation at controlled temperatures from 20 to 24 ° C for 9 to 12 days. Finally, the wine is subjected to a maceration with "pastas" from 15 to 20 days before going to aging in barrels.


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