Classification of young wine vintages

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See detail of Ribera del Duero D.O. / D.O.P.


Nº of hectares under vine: 25.035 - Nº of vine growers: 7.877 - Nº of wineries: 307 - Harvest 21: Excellent - Production 21: 76.900.000 liters - Marketing: 82% Domestic - 18% International.


Located between the provinces of Burgos, Valladolid, Segovia and Soria. The production area includes 19 municipalities located in the eastern part of Valladolid, 5 in the northwest of Segovia, 59 in the southern part of Burgos (most of the vineyards are concentrated in this province, with some 10,000 hectares) and 6 in the western part of Soria.


Continental with slight Atlantic influences. Winters are quite cold and summers are warm, but it is important to highlight the important thermal variation between day and night, which contributes to a slower ripening of the grapes and allows excellent acidity indexes to be obtained. The greatest risk factor in the area is spring frosts, which are often responsible for significant drops in production. Annual rainfall is between 450 and 500 mm.


In general, the soils are loose, not very fertile and with a fairly high limestone content. The greatest volume of sediments is made up of sandy, silty or clayey layers. The vineyards are located on the interfluvial hills and in the valleys at an altitude of between 720 and 1100 meters.


Whites: albillo mayor.
Reds: tinta del país - tinto fino (tempranillo), garnacha tinta, cabernet sauvignon, malbec and merlot.


Historically, Ribera del Duero offered mostly rosés made from Tempranillo with relatively intense color and high alcohol content. Nowadays they have evolved a lot, there are still those that are full-bodied and tasty, but also, thanks to the comeback to the traditional elaboration of claretes (mixture of red and white grapes), there are more pale, fresh and subtle ones.

The quintessential product of the wine region. Made mainly with tinto fino (tempranillo), they are usually very intense in color. In nose it is usual to find very ripe fruits, with great character of the skin and that normally can remember ink. They are usually subjected to long aging in barrels, since their solid tannins and good structure allow this aging in wood. In recent years, efforts are being made to achieve roundness in the wine without excessive use of wood. It is common to find aromas of cocoa, chocolate or toasted aromas, the result of this long aging. 

The last type of wine to be approved. Made with the albillo mayor grape, these are wines that in their youth have little intensity, do not offer many nuances and in the mouth are not particularly long. However, in special elaborations, either with wood, lees or time in bottle, they offer greater complexity, with more evolutionary notes and long persistence in the mouth.
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