Day Trip to Ribera del Duero from Madrid

Ribera del Duero now challenges Rioja as Spain’s premier red-wine producing area. Vega Sicilia is one of the most highly regarded—and unusual—wines on the planet and inspired the region revival. In 1982 there were only 14 estates in Ribera del Duero; now there are more than 300. The native tinta fina (tempranillo vines adapted to Ribera del Duero soil) expresses its best character and energy in a peculiar microclimate of hot days and cool nights common to other prestigious wine regions such as Porto and Priorat. The result are elegant, intense and complex red wines whose number of devotees around the world doesn’t stop growing.

Very recently in 2019 the designation of origin has accepted whites in the appellation, all made out from albillo mayor native whote grape, becoming one of the greatest milestones of the Ribera del Duero PDO in its 37-year history.
Subterranean wine cellars from ancient times offer an unparalleled architecture, in fact the region has produced wine for over 2,000 years with proof lying in local Roman ruins.
There is nothing that goes together better with red Riberas than the lechazo asado, roast baby lamb with crackling skin and tender meat. The regional food includes luscious jamón ibérico (best acorn-fed cured ham), morcilla de Burgos or rich sheep’s milk cheese.

The same DO rules govern Ribera’s barrel-aged styles as for Rioja: Crianzas are aged for two years before release with at least six months in oak barrels; Reservas must be three years old with at least a year spent in oak; and, finally, Gran Reserva must be five years old before going on sale, with minimum 18 months spent in barrel. Unoaked young reds (joven) are called Roble.