‘Cuatro Rayas Ribera del Duero’ and ‘Cuarenta Vendimias Ribera del Duero’ Tempranillo wines were awarded a gold medal at the ‘China Wine and Spirits Awards’, held in Hong Kong. ‘Cuatro Rayas Viñedos Centenarios’ got a gold at ‘Mundus Vini’
La Seca, 2 September 2020.- In the middle of the 2020 harvest season, the cooperative from Valladolid Bodega Cuatro Rayas collects—as well as the fruit of its members‘ vineyards—awards for several of its brands. The ‘China Wine & Spirits Awards’ have recognised Cuatro Rayas‘ inter-cooperative project in DO Ribera del Duero, awarding gold medals to both Tempranillo wines the winery produces in collaboration with co-op members from the Ribera del Duero area and under the supervision of Cuatro Rayas Technical Director and Winemaker Elena Martin Oyagüe.
Likewise, the prestigious wine competition ‘Mundus Vini’, held in Germany, has awarded a gold medal to Verdejo ‘Cuatro Rayas Viñedos Centenarios’ at the Summer Tasting edition, an award that adds to the hundred already won by one of the Verdejo wines with the best market profile.
Cuatro Rayas Ribera del Duero
The Tempranillo variety used for the winemaking of ‘Cuatro Rayas Ribera del Duero’ is harvested by hand from at least 30-year-old vines. Fermented and macerated in stainless steel vats with temperature control, then it has a 4-month ageing time in French and American oak barrels. On the appearance stage, this red wine has a deep cherry red colour, and a medium-depth, garnet rim; complex and balanced on the nose, with aromas reminiscent of ripe black fruit, wild berries, roasted flavours, vanilla, and spices. On the palate, it is velvety, soft, and persistent.
This DO Ribera, specially selected by the winemaker Elena Martin Oyagüe, is made from Tempranillo grapes from old vines—at least forty years old. After ageing in barrels for 10 months, ‘Cuarenta Vendimias Ribera’ shows an intense cherry red colour and purple highlights. Intense and clean on the nose, it exhibits liquorice and ripe black fruit hints over a background of spices, mocha, and dark-roasted aromas. On the palate, it is complex and structured with sweet tannins and flavours reminiscent of wild blackberries and has a long aftertaste.
80 to 100-year-old and goblet-trained Verdejo vines are the origin of the DO Rueda varietal wine. The grapes are harvested by hand during the day and fermented at 15°C with selected yeasts: 15% is done in 500L French oak barrels and the rest in stainless steel vats and then aged on its lees with a 5-month battonâge. Pale yellow with greenish highlights; the appearance is bright and transparent. On the nose, it exhibits floral hints, over a background of ripe fruit and the typical fennel aromas of the variety. On the palate, it is very round and unctuous, mouth-filling, and has great persistence.