Información TécnicaInformation

  • Ageing
    Joven con crianza
  • Appellation
    Ribera del Duero
  • Grape
  • Country
  • Zones
    Castilla y León
  • Alcohol
  • VIVINO Points

Nota de CataTasting notes


Highlight the cherry red tones with violet hues.


The nose is very expressive, full of fresh red fruits. Its flavor profile is completed with woody notes for his brief time in oak, highlighting the notes of coconut, vanilla and licorice that will be integrated into the wine after a few months in bottle.


In the mouth it is silky and structured, full of ripe tannins well polished in the barrel. cheerful entrance, with good acidity, nice evolution and a long aftertaste.

The Winery


Valdubon Roble

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Descripción de Valdubon RobleDescription of Valdubon Roble

  Valdubón Roble, from Wineries Valdubón is made with Tinta del país (Tempranillo) from vineyards spread over different areas of the D. O. Ribera del Duero, its main origins being the areas of Roa and Milagros.A silky and structured wine that the winery produces with special care. It has good acidity and a long finish, with the fruit predominating at all times.

Elaboración Valdubon RobleMaking notes Valdubon Roble

Notas del Viñedo

Valdubón Oak is made entirely with grape ink of the country (Tempranillo). The vineyards originating in Valdubón are divided by different terms of Ribera del Duero, being its main origins The terms of ROA and Miracles. A severe monitoring of the care applied to the vineyard is carried out, focusing on the efforts in a severe cluster clarification that leaves the strain with a production of 7-8 clusters by strain that pose a maximum yield of 5,000 kg / ha.

Making notes

Valdubón Oak is an intermediate step between VALDUBÓN Harvest and Valdubón aging. For this, a processing is carried out to obtain a wine that retains varietal aromas and the freshness of Valdubón harvest but with a sufficient initial structure to perform a raising of at least 4 Months in oak barrels. The elaboration consists of an average maceration, under conditions that preserve the maximum aromatic potential but, in turn, perform a sufficient extraction for the structure we are looking for. The raising of Valdubón Oak lasted four months in new American oak barrels (75%) and French (25%). The breeding ship is heated at 17ºC to guarantee a paused and without deviations. The periodic tasting indicates the point where the wine shows a perfect balance between its structure and the wooden contribution, this being the right time to end its Parenting in Barrica.This is, at 28ºC with not very intense daily comeback. The end of the maceration is decided at the time it is seen that the wine has a good structure without aggressiveness from an excessive extraction. Alcoholic and tan fermentations are carried out at the same time using coinoculation techniques, that is, adding the two Ferments at the same time. This technique is especially designed to maximize wine fruit in mouth and nose.


Meteorology came characterized by a very rainy spring, extending rainfall until the first two weeks of summer. However, this unusual start gave way to a dry and hot summer that slowed the ripening process of the fruit, not getting to block the plant due to the water reserves obtained in the spring. These conditions, joined to a copious harvest led to a late campaign, with optimum health status, moderate alcoholic grade, average acidity and high phenolic concentration.

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