Vinification: and élevage 24 months in oak barrels (French and American) and 36 months bottle aging before being put on the market. The Gran Reserva is only vinified in quality vintages and is a selection of the old vineyards. In smell and taste we get a wine that blooms open as it gets air in the glass. Fresh red fruit type, cherry, cherry, plum supported by a fine-spiced bouquet with slightly sweet touch. The first contact with the mouth is a reflection of the scents. Structure with depth, a complex whole that opens up. Interwoven with fine acids, minerals, discrete barrel maturation and the necessary fleshiness. Very long mineral complete final.

94/100 Parker
94/100 Peñín

Undoubtedly the star appellation of the last 15 years in Spain. This area, spread over 4 provinces in the center of the Duero Valley, has the perfect conditions for making top wines. The most famous wine from the Spanish vineyards also comes from this area: Vega Sicilia. Terroir, climatology and top-level tradition in a region where it is often extreme and difficult to live is not self-evident. The appellation has grown enormously since its inception. In 1982, at the foundation of the DO, there were hardly 5 private domains active; today we count more than 200! The entire area is situated between an altitude of 500 and 850 meters; the ideal habitat for the Tinto Fino or Tina del País, the local variant of Spain's most famous red grape: the Tempranillo. The substrate mostly consists of poor sandy soils, limestone soils or aluvial gravel soils along the banks of the Duero. Ribera del Duero is an exponent for the Spanish continental climber: cold winters and cold nights and warm summers and warm days, with an extreme difference between the two. It is these extreme conditions that ensure that top wines can be made here.

This wine cellar, a pioneer in Ribera del Duero, started its activities in 1980. The three brothers, Benjamín, Manuel and Adolfo Pérez Pascuas, are aware of the excellent potential in the vineyards planted by their father Mauro. It is decided to implement an ambitious project, namely to make one of the best wines in Spain. The pedrosa naming their wines is due to the village where the bodega is located. Winemaker José Manuel Pérez, Benjamin's eldest son, has been an oenologist in this field since 1989. He knows the perfect dosage of wood for the wines of this domain.

All vineyards are biologically processed without the use of any systematic pesticide . Production control is used in the vineyard, which means that strict monitoring is carried out to limit production per vine. Only low returns ensure sufficient quality.