Dos Mundos de Milenico Ribera del Duero 2014
Indigenous yeast fermentation
No Fining or filtering, no added Sulphites
35Total sulphites (mg/L)
Suitable for Vegetarians and for Vegans
The family owns 14 ha of vines, divided in 10 plots of which 6 are on steep south facing slopes (+20% in average) at altitudes of 750-850 above sea level in a rocky soil composed mainly of sand and lime. We cultivate also some leased vineyards that are 50+ years old of very low yields in sandy soils.
With the belief that winemaking begins in the vineyard, all is farmed under sustainable organic practices. We do not use herbicides, pesticides or chemical fertilizers; we do not irrigate and only minimally work the soil. The grapes are sorted by hand in the vineyard first and again inside the winery. The grapes go through a cold maceration for up to five days (up to 15ºC) and indigenous yeasts start fermentation naturally in small (3.000 l) tanks.
The approach to vinification is non-interventionist and filtering is minimal when used at all, with SO2 levels kept to an absolute minimum. The wine is aged for a period between 9 and 14 months in a mix of new and used oak barrels in order to have better control of the oak influence.