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CTRA. DE ROA S/N - 09314 PEDROSA DE DUERO (BURGOS) ESPAñA
TEL. +34 947 53 01 00 / +34 947 53 00 44 FAX. +34 947 53 00 02
e-mail: vinapedrosa@perezpascuas.com
TEL. +34 947 53 01 00 / +34 947 53 00 44 FAX. +34 947 53 00 02
e-mail: vinapedrosa@perezpascuas.com
 Printable version21/07/2009 |
| EXPERIMENTAL WINE IN RIBERA DEL DUERO |
| Viña Pedrosa develops a researching plan for Tinto Fino to follow its evolution from vine grafts to barrels treatment. |
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In the 60’s when many vine-growers sold plots and pulled out vines, Pérez Pascuas brothers decided to do the opposite, buy new parcels and plant vines. In the 80’s, before Origin Denomination Ribera del Duero was born, Pérez Pascuas family had already built their winery. Two years ago, when everybody talked about global warming, Pérez Pascuas brothers made a new wine, Finca La Navilla, to fight against planet warming and indicated on its label the plot altitude, 844 metres above sea level. Today, the third generation and the enologist, Jose Manuel Pérez Ovejas, have developed an experimental and pioneer project in the Origin Denomination, a research about Tempranillo variety of grape, its graft and ageing in oak casks. The results of this research will be ready in two years. Considering as a base the buds from the oldest vineyard, the project includes a series of tests with overgrafts from varieties as R-110, 41-B, y 161-49, all of them hybrid with American origin. The reason to use these overgrafts is because they are filoxera free and also because they adapt very well to Ribera del Duero terroir. A second part of the project is about grapegrowing techniques. Benjamín, the oldest brother, has always bet on the bush vine system because grapes can enjoy better ventilation and yields are very low, just 4.000 to 4.500 kilos of grape per hectare.Nowadays, 70% of the total vineyard is bush vine and just 30% is wire trained vine which offers higher yields but it is possible to reduce them through green pruning. A third part of the project is about wine ageing in oak barrels. Pérez Pascuas brothers are testing two types of oak: French oak and American oak. American oak ageing is much slower than the French one and this one shows lots of complex flavours and aromas. At the winery barrels are replace after a three years use and 50% is American oak and the other 50% is French oak. According to the experience from last decades, at the moment ,first part of the ageing is American and the last part is French. A part from that,It is very important to consider barrel toasted level , a medium toast is perfect to keep grape characteristics always on the front. A periodical wine tasting is required to verify wine evolution. Pérez Pascuas Brothers winery after more than 30 years of existence remains as a family winery which exports to more than 40 countries worldwide. |
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