Carmelo Rodero Joven Roble 9 Meses 2024

Carmelo Rodero Joven Roble 9 Meses represents the gateway to the universe of one of the most prestigious wineries in Ribera del Duero.

This wine is not simply a conventional 'roble'; it is a statement of intent that balances the vibrant youth of the Tinta del País variety with the elegance provided by a measured aging. Crafted exclusively with grapes from estate-owned vineyards aged between 5 and 20 years, this red captures the essence of the Pedrosa de Duero terroir.

Traditional viticulture meets innovation in the winery, where gravity-flow vinification (OVI system) ensures maximum respect for the raw material, avoiding aggressive pumping that could damage the fruit's integrity. After fermentation, the wine rests for 9 months in French and American oak barrels, a crucial period that grants it structure without masking the fruit.

In the glass, it presents an intense cherry red color with violet rims that denote its vitality. The nose is a spectacle of red and black fruits, where strawberry and raspberry intertwine with subtle notes of vanilla and fine toasts. On the palate, its attack is friendly yet with character, unfolding a velvety texture and a persistent finish that invites the next sip. It is the perfect choice for the consumer seeking the complexity of a Ribera at an accessible price, ideal for elevating the daily gastronomic experience or for starting with signature wines.

Tasting Note of Carmelo Rodero Joven Roble 9 Meses:

Appearance: Brilliant cherry red with violet rims. Nose: Intense fruit load (forest fruits) with floral and lactic touches over a vanilla background. Palate: Structured, fleshy, with sweet tannins and a long, balanced finish.

Value Points

Made 100% with Tinta del País from estate vineyards in Pedrosa de Duero. 9 months aging in French and American oak for a perfect balance. Patented gravity-flow vinification to preserve aromatic purity.

Serving Protocol

Serve between 14-16°C in a medium-opening Bordeaux-style glass. Recommended to open 15 minutes before serving to oxygenate. Ideal pairing with grilled red meats, semi-cured cheeses, and Iberian cured meats.