Alejandro Fernandez - Master of Tempranillo - first achieved recognition not in the wine business, but in the agricultural equipment business as a revolutionary beet harvester. In 1972, Alejandro and his wife Esperanza brought their lifelong dream to fruition and established their bodega in Pesquera, where a medieval 16th century lagar and press house became home to their wine production through the 1982 harvest.
The Ribera del Duero DO today boasts a multitude of award-winning wineries, but owes this stamp of greatness to its two main pioneers, Don Eloy Lecanda Chaves (Vega Sicilia
) and Alejandro Fernandez. The soils are mainly clay and limestone with a topsoil of sand and gravel. The higher elevations and cooling influences of the river and nearby Atlantic act to produce grapes of fine structure and richness, giving the finished wines perfumed, long-lived aromatics and powerfully complex palates. During harvest and in the winery, the de-stemmed fruit is treated to a minimalist's touch: indigenous yeasts, stainless steel fermentation, aging for 18 to 36 months (depending upon whether it is the Crianza, Reserva or Gran Reserva) in American, French and/or Spanish barricas and then downtime in the bottle without fining, filtering or cold stabilization. Oak is used to merely enhance the original, natural character of the fruit.
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