Cantovera

History

We are guardians of the treasures hidden in Castilla y León. We have been watching over the products of this beautiful land for generations , cultivating them and taking care of them until they are bottled, from the beginning to the end, from the moment they emanate from nature until they are on your palate.

With productions that certify their quality, we share with the world the fruits of our labor, the fruits of our roots, the fruits of our land.

Its name is the union of canto-rodado, which are the most common stones found in this vineyard, and vera, because the plots are on the banks of the Botijas stream, a tributary of the Duero River.

Continuing our efforts to be guardians of the treasures of this sun-drenched region with its continental climate, we have opened our second winery in the heart of Ribera de Duero.

9 MONTHS

Cantovera

9 MONTHS

Variety
100% Tinta del País (Tempranillo), which in these latitudes has a small grain with a thick rind that gives an intense color and that concentration of fruit characteristic of Ribera wines.

Winemaking
Manual harvest, maceration for about 20 days, alcoholic fermentation at a maximum temperature of 28 °C in stainless steel tanks.

Aging
9 months in French (50%) and American (50%) barrels.

Sensory analysis

Intense cherry with bright violet hues.
Balanced and structured mouthfeel.
Silky finish with aromas of cocoa and spices.

Awards

Technical data

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SUUM

Cantovera

SUUM

Wine made with Tinta del País from our La Guindalera Estate and Cabernet Sauvignon from the Carrabocos Estate.
The Tinta del País provides red fruit with fine tannins and the Cabernet gives the wine greater aromatic complexity with its hints of spices and menthol, as well as increasing the body and acidity of this wine.

Winemaking
Manual harvesting in boxes and selection on a conveyor belt.
Each variety is made separately.

Crianza
The wine is cold macerated for 5 days.
It is left to ferment and macerate for 20 days, after which it is devatted and lightly pressed.
The wine is then transferred to 500 L barrels for malolactic fermentation and then transferred to new 300 L French oak barrels for 12 months before being bottled and left to settle in the bottle for 9 months.

Sensory analysis

Bright cherry red.
Black fruit with a balsamic and menthol background.
Hints of spices (black pepper and clove) and smoked.
It is a very lively wine in the mouth, the tannin is intense and firm.
Long and persistent finish, with hints of ripe fruit and spicy notes.

Awards

Technical data

Go to the store