80% tempranillo, 20% merlot, aeging minimum 8 months in French oak barrels.

• Exhibitor: BODEGAS COVENTO DE LAS CLARAS
• Brand name: ROBLE CONVENTO DE LAS CLARAS TINTO FINO MERLOT y TEMPRANILLO
• Sector: DO Ribera del Duero

TASTING NOTES: Ripe cherry colour, with a very deep robe and purplish rim. On the nose it has a high fruity intensity of blackberries, raspberries, blackberries and black liquorice that combine with toasted and spicy aromas from its ageing in French oak. On the palate it has a very fleshy, dense and full-bodied entry. Its balanced acidity stands out. Very long and suggestive aftertaste

Bodegas Convento de Las Claras located in Peñafiel, in the heart of Ribera del Duero. The building has a cozy and functional cellar, ideal for making quality wines. The only grape variety for their wines is Tempranillo which they believe in its oenological potential, a unique and representative variety of Ribera del Duero. Their selection of vineyards is done according to soil studies that, after decades of years have produced wines of the highest quality with the only purpose is expressing the terroir of each one of them. Combining unique soils such as loam-clay, clay-sandy, and loam-calcareous, with old vines of Tempranillo, with the climate of the Ribera del Duero, and the diligent work in the vineyard over the years provides great grapes of exceptional quality that are treated in the winery with ultra care, in order to extract their oenological potential.Our 5 wines respect tradition and know-how that is combined with the right dose of modernity, hence represents the identity of one of the most prestigious winemakers in Ribera del Duero, Dr Jose Carlos Alvarez Ramos, that cultivates the art of imparting its passion for wine and terroir, so it is much more than a prestigious Spanish wine brand. Vineyard work at Bodegas Convento de las Claras is entirely manual with the primary goal of maintaining low yields. With many of the vines being old, yields are kept low naturally but Dr Jose Carlos Alvarez will also green harvest to ensure that the fruit at harvest is concentrated and evenly ripe. Harvesting is manual as well and the grapes are transported to the cellar in small crates where they are sorted, chilled, destemming and sorted again before crushing. Fermentations are conducted, by parcel, in stainless steel or oak vats designed specifically by Dr Jose Carlos Alvarez. Maceration is gentle with regular pump overs ensuring a good extraction of fruit without harsh or bitter tannins. Once the fermentation is complete the wines are racked, by gravity, into French and American oak barrels located in a cool, subterranean cellar.