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Development and Aging
For the production and aging processes, only the highest quality ripe fruit is used. The destemmed and unsqueezed grapes are transported to the fermentation tank. All the movement of the grapes and the paste is by gravity, without pumping, which allows it to arrive semi-whole. Fermentation takes place in tanks specially designed to achieve a more efficient maceration. They are flat deposits with a large cap surface. The barrels used for aging are American oak and French.
Aging: 12 months in very fine-grained French and American oak barrels.
One of the best-known and most prestigious wineries in Ribera del Duero, Pago de Carraovejas is the dream of restaurateur José María Ruiz, who after opening the famous restaurant that bears his name in Segovia, bought his first nine hectares of vineyards in the municipality of Peñafiel (Valladolid) at the end of the 80s.