CONTROL BOARD DESIGNATION OF ORIGIN RIBERA DEL DUERO
The main role of the Control Board of the DO Ribera del Duero is to guarantee with its stamp the authenticity of the wines from this Designation of Origin, assuring consumers that each bottle, with a numbered back label, has passed rigorous controls before getting to their glasses.
This is the final phase of the quality controls. They started by monitoring the regulatory maximum production allowed in the area: 7,000 kg of grapes per hectare (with a historical average yield of 4,100 kg/ha). They continued with the elaboration of wines, ensuring the proper use of the authorised varieties of grapes. They also make sure that wines passed a qualification process before getting to the market with the stamp of the DO. Besides, they develop an intense promotional activity, and they collaborate and research with public and private entities for the improvement of the quality of the vineyards and wines of the DO Ribera del Duero.
The first Minutes in the archives of the Regulatory Council date from 23 July 1980, from which date that Organism came into being with a provisional nature.
Two years later, on 21 July 1982, the Ministry of Agriculture, Fisheries and Food awarded the Designation of Origin to Ribera del Duero and approved its first Regulations.
From then, the implementation of new growing practices, the introduction of the most modern technologies into winemaking, and the rigorous control processes applied by the Regulatory Council, have made Ribera del Duero a synonym of quality.
CLIMATE, SOILS, GEOLOGY
The specific climatological conditions that characterise vine-growing in the Ribera del Duero have a great influence throughout the vegetative cycle of the vines, playing a fundamental role in the development of the plant and ripening of the grape.
To a great extent, the quality of the drinks obtained depends on those special conditions.
The climate of the Ribera del Duero area is characterised in broad terms by moderate to low rainfall (400-600 mm average annual rain) that, together with its dry summers and long, rigorous winters and sudden temperature changes throughout the year, is of a Mediterranean type whose primordial feature is continentality.
The Ribera del Duero is within the great northern meseta of the Iberian Peninsula, made up of a large, ancient plinth scored and partly covered by Tertiary sediments. Most of the volume of these sediments is made up of more or less lenticular layers of silty or clayey sand, and the alternation of layers, both of limestones and marls and even of calcareous concretions, is a notable feature.
The river basin, formed during the Miocene, displays gently rolling horizontal levels limited by differential erosion, and today converted into peneplain. The relief of the zone ranges between interfluvial zones with peaks of 911 metres, and valleys from 750 to 850 metres in altitude.
The maximum production per hectare accepted by the regulations is 7000 kilogrammes. Grapes from plots whose yields are above this authorised limit cannot be used in protected by the Ribera del Duero Denomination of Origin.
Closed petional sinus, scratchy-hairy back. The bunches are medium size, double shouldered and compact.
Wines with a deep violet colour. With noteworthy blackberry aromas mingling with black fruits of the forest. The tannin is structured to sweeten when overripe, medium acidity.
Good adaptation. The indentations around the leaf are open in a U shape. Scratchy-hairy back. Small and compact clusters with small and spherical berries. Late budding.
Wines with high acidity. With noteworthy aromas of green pepper that become black fruits when overripe. Pronounced tannin.
Medium adaptation, hard to set, scarce production. Medium-sized leaves with open petional sinus, scratchy back and hairless petiole. Loose medium-sized clusters of bluish black berries. Late ripening.
Wine of medium acidity. With noteworthy black fruits aromas mingling with hints of dried fruit. Medium tannin.
Medium adaptation, little production. Big orbicular leaves, with petional sinus of tangential edges and scratchy back in a ball. Medium-size clusters, loose on peduncles, red pedicels and small berries. Late budding.
Wine with a high acidity, noteworthy blackberry aromas mingling with hints of mentholated balsamics. Medium tannin.
Very good adaptation, high production, low degree. The indentations around the leaf are open and in a V shape. The bunches are medium size and compact with small spherical berries. It has a late ripening.
Aromatic wines in which a ripe strawberry predominates with almost no colour and medium acidity. Medium tannin. High oxidative potential.
Very good adaptation, early ripening, medium production, medium degree as the white variety. Upright variety, brownish yellow colour. The indentations around the leaf are open in a U shape. Scratchy-hairy back Medium-sized clusters, straggly with golden berries of very thin skin.
Aromatic wines with predominance of pome and stone fruit, apple and peach, of a subtle colour, between the pale straw yellow and pale yellow. Medium acidity.
They are elaborated with a 75% minimum of the Tempranillo variety, also known as Tinta del país or Tinto Fino. In any case, the participation of Tinta del País on this wines, alone or with Cabernet-Sauvignon, Merlot and Malbec, shouldn’t be less than a 95%.
As a result, the Garnacha tinta variety, like the Albillo, can’t be used in more than a 5% of the elaboration of these wines.
The Control Board of the DO Ribera del Duero guarantees with its stamp and a numbered back label the authenticity and the quality of the wines. These signs guarantee, in a safe and reliable manner, their production and commercialisation.
They are unique and forgery-proof. Each back label of the Designation of Origin Ribera del Duero has certain security measures that make almost impossible its illicit reproduction.
There are five back labels, differentiated by a colour code for each type of wine.
It is a wine without minimum time in wood, or less than 12 months in casks. It reaches the market a few months after the harvest.
It is a wine with a minimum of 12 months in oak barrels. It is commercialised after the 1st of October of the second year after the harvest.
It is a wine with 36 months of ageing between the barrel and the bottle, a minimum of 12 months in barrel. It reaches the market after the 1st of October of the third year after the harvest.
Tinto Gran Reserva
It is a wine with 60 months of ageing between the barrel and the bottle, a minimum of 24 months in barrel. It reaches the market after the 1st of October of the fifth year after the harvest.
The elaboration of the rosé wines is made with a 50% minimum of the authorised varieties of red grapes.