The DO of Ribera del Duero is credited with a great deal. This was the first region to unleash the red winemaking potential of the Duero Valley, ahead of Toro and significantly it has grown to rival Rioja in terms of prestige and reputation providing welcome diversity at the top end of the Spanish wine spectrum.

Ribera del Duero’s success is firmly based on Tempranillo (also known locally as Tinto Fino or Tinta del País). The variety is used almost exclusively by producers to make reds with various ageing credentials and rosés but oak aged wines of a high calibre and capable of many years of ageing are the main focus in the region.

Ribera del Duero’s vineyards are situated to the north and south of the River Duero which runs from east to west though its middle. The focal point of wine activity is the town of Aranda de Duero where most of the vineyards are located. Another key town is Peñafiel which features a castle where a wine museum can be found.

Since the late 80s there has been significant replanting in the region and there is now a modern and very professional approach to vineyard management and harvesting. This is vital to achieve quality in view of the viticultural challenges caused by spring frost, hail and autumn rains.

The high altitude of the vineyards is a significant factor where quality is concerned; most are located at 750-800 metres above sea level. This means that there is wide variation in temperature especially during the summer; it is not unusual to reach 35˚C during the day and as low as 12˚C at night during August which encourages the vines to rest and favours grapes with lively acidity and concentration.

Substantial investment in upgrading or completely new bodegas has also taken place at a fast pace since the DO was established. Gravity flow is a common feature to ensure careful handling of the must and the highest possible quality. Winemakers use a combination of American, French and other European oak barrels.