Tempranillo
Vivaltus La Fleur Vivaltus 2017
Drink it now or cellar for up to 15 years. It is recommended to decant it for an hour.
Vivaltus is the new project of the Yllera family in the Ribera del Duero, in collaboration with Jean-Claude Berrouet, winemaker of Chateau Petrus for 40 years, and his son Jeff Berrouet. The company produces high-quality wines with grapes from old vineyards including Fuentenebro and La Aguilera at altitudes between 800 and 1000 meters, on clayey-granite and limestone and clayey-sandy soils that favor great complexity and freshness.
La Fleur Vivaltus is a Tempranillo-based wine with small additions of Cabernet Sauvignon and Merlot. Each plot is vinified separately, using only gravity to move the grapes. Fermentation takes place in steel to preserve the freshness of the varietal aromas. The wine is then aged for 9 months in French oak barrels and ovoid vats.
Elegant and fresh, this wine reveals a lively aromatic profile with intense fruity and floral notes. On the palate, it is refreshing and concentrated with silky tannins and a good body. It is a constantly evolving wine that is pleasantly ready to drink now but can age with great elegance. Ends in a long and refined finish. A must try with roast lamb.
Vivaltus is the new project of the Yllera family in the Ribera del Duero, in collaboration with Jean-Claude Berrouet, winemaker of Chateau Petrus for 40 years, and his son Jeff Berrouet. The company produces high-quality wines with grapes from old vineyards including Fuentenebro and La Aguilera at altitudes between 800 and 1000 meters, on clayey-granite and limestone and clayey-sandy soils that favor great complexity and freshness.
La Fleur Vivaltus is a Tempranillo-based wine with small additions of Cabernet Sauvignon and Merlot. Each plot is vinified separately, using only gravity to move the grapes. Fermentation takes place in steel to preserve the freshness of the varietal aromas. The wine is then aged for 9 months in French oak barrels and ovoid vats.
Elegant and fresh, this wine reveals a lively aromatic profile with intense fruity and floral notes. On the palate, it is refreshing and concentrated with silky tannins and a good body. It is a constantly evolving wine that is pleasantly ready to drink now but can age with great elegance. Ends in a long and refined finish. A must try with roast lamb.
Description
Drink it now or cellar for up to 15 years. It is recommended to decant it for an hour.
Vivaltus is the new project of the Yllera family in the Ribera del Duero, in collaboration with Jean-Claude Berrouet, winemaker of Chateau Petrus for 40 years, and his son Jeff Berrouet. The company produces high-quality wines with grapes from old vineyards including Fuentenebro and La Aguilera at altitudes between 800 and 1000 meters, on clayey-granite and limestone and clayey-sandy soils that favor great complexity and freshness.
La Fleur Vivaltus is a Tempranillo-based wine with small additions of Cabernet Sauvignon and Merlot. Each plot is vinified separately, using only gravity to move the grapes. Fermentation takes place in steel to preserve the freshness of the varietal aromas. The wine is then aged for 9 months in French oak barrels and ovoid vats.
Elegant and fresh, this wine reveals a lively aromatic profile with intense fruity and floral notes. On the palate, it is refreshing and concentrated with silky tannins and a good body. It is a constantly evolving wine that is pleasantly ready to drink now but can age with great elegance. Ends in a long and refined finish. A must try with roast lamb.
Vivaltus is the new project of the Yllera family in the Ribera del Duero, in collaboration with Jean-Claude Berrouet, winemaker of Chateau Petrus for 40 years, and his son Jeff Berrouet. The company produces high-quality wines with grapes from old vineyards including Fuentenebro and La Aguilera at altitudes between 800 and 1000 meters, on clayey-granite and limestone and clayey-sandy soils that favor great complexity and freshness.
La Fleur Vivaltus is a Tempranillo-based wine with small additions of Cabernet Sauvignon and Merlot. Each plot is vinified separately, using only gravity to move the grapes. Fermentation takes place in steel to preserve the freshness of the varietal aromas. The wine is then aged for 9 months in French oak barrels and ovoid vats.
Elegant and fresh, this wine reveals a lively aromatic profile with intense fruity and floral notes. On the palate, it is refreshing and concentrated with silky tannins and a good body. It is a constantly evolving wine that is pleasantly ready to drink now but can age with great elegance. Ends in a long and refined finish. A must try with roast lamb.
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