Convento San Francisco 2015

The fruit is sourced from a variety of vineyard sites around Ribera del Duero. In Olivares del Duero and Quintanilla de Arriba, the soils are calcareous. In Peñafiel, the soils become sandier. Near Burgos (Gumiel de Mercado), further east, the sites are at their highest elevations and the soils are sandy with alluvial and marl components. Each site is selected for its altitude, latitude and soil composition. Fifty percent of these vineyards are prephylloxera and have very old vines. A blend of 90% Tinto Fino (Tempranillo) and 10% Merlot, fermentation occurs in very small stainless steel vats. The wine is then aged in French and American barrels for 12 months.

Tasting Notes

Very deep in color with a nose of tobacco and black fruits. The palate shows tobacco, blackberry, anise, black cherry, overtoned by notes of game that are terroirspecific.

Food Pairing

This wine pairs perfectly with venison, grilled steaks, asadillo, and migas.

Production Info
Vineyard size
100 acres
Soil composition
Calcareous, sand, clay, and limestone
Training method
Bush
Elevation
2574-3135 feet
Vines/acre
800-880
Yield/acre
1.8 tons
Exposure
Southeastern/southwestern
Year vineyard planted
1907-1992
First vintage of this wine
1998
Bottles produced of this wine
100,000
Winemaking & Aging
Varietal composition
90% Tempranillo, 10% Merlot
Fermentation container
Stainless steel vats
Age of Aging Container
75% new and 25% second passage
Length of alcoholic fermentation
6-8 days
Fermentation temperature
< 83 °F
Maceration technique
Pumpover, punchdown, aeration, and delestage
Maceration length
10-15
Malolactic fermentation
Yes
Type of aging container
Barriques and glass
Length of bottle aging
24-36 months
Size of aging container
225 L
Type of oak
70% French and 30% American oak
Length of aging before bottling
12 months

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