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The origin of Prieto Pariente is a Red wine made by Martina and Ignacio Prieto Pariente, the children of the founder of Bodegas José Pariente, in the wine region of Castilla y León with 75% Tempranillo grapes; 20% Garnacha; 5% Cabernet. Selected very old and unique vineyards to create a crystalline and complex wine. Origin is fluid, with volume and structure.
Making and ageing
The Tempranillo grapes come from vineyards located in the municipalities of Mucientes, Pedrosa del Rey and Valbuena de Duero.The Garnacha grapes come from the same vineyard as the Tempranillo in Pedrosa del Rey and the Cabernet Sauvignon grapes come from a small vineyard located in the Salgüeros Valley, in the town of Mucientes (Valladolid), whose plantation dates back to 1950. The quality of the raw material is combined with precision winemaking (double positive discrimination of the grapes, separate fermentation, malolactic fermentation in oak and aging in French oak barrels, only 20% new).
Spontaneous alcoholic fermentation with controlled temperature in stainless steel tanks as well as malolactic fermentation. After fermentation it undergoes ageing for 17 months in new and used French oak of 225 and 500l.
The origin of Prieto Pariente is a Red wine made by Martina and Ignacio Prieto Pariente, the children of the founder of Bodegas José Pariente, in the wine region of Castilla y León with 75% Tempranillo grapes; 20% Garnacha; 5% Cabernet. Selected very old and unique vineyards to create a crystalline and complex wine. Origin is fluid, with volume and structure.
Making and ageing
The Tempranillo grapes come from vineyards located in the municipalities of Mucientes, Pedrosa del Rey and Valbuena de Duero.The Garnacha grapes come from the same vineyard as the Tempranillo in Pedrosa del Rey and the Cabernet Sauvignon grapes come from a small vineyard located in the Salgüeros Valley, in the town of Mucientes (Valladolid), whose plantation dates back to 1950. The quality of the raw material is combined with precision winemaking (double positive discrimination of the grapes, separate fermentation, malolactic fermentation in oak and aging in French oak barrels, only 20% new).
Spontaneous alcoholic fermentation with controlled temperature in stainless steel tanks as well as malolactic fermentation. After fermentation it undergoes ageing for 17 months in new and used French oak of 225 and 500l.
