Vivaltus 2020
Born from the Yllera family and advised by Jean-Claude Berrouet (Pétrus), Vivaltus blends old vines from high-altitude hillsides (approx. 750–1,000 m) in several villages of the Ribera (La Aguilera, Fuentenebro, Anguix, Peñafiel, etc.). The objective: a contemporary and precise expression of tempranillo, focused on elegance rather than power.
The 2020 is made primarily from Tempranillo with a hint of Cabernet Sauvignon. The aging process combines French oak barrels (partly new) and amphorae, for approximately 11–12 months, to add texture without over-marking the wine. Deep garnet color. Very pure nose of plum and blackcurrant, highlighted by violet, fine herbs, and a perfectly integrated touch of smoky wood. The palate is silky and slender, with already polished tannins, a juicy fruit center, a mineral framework, and a long, saline, and fresh finish. A rare balance in Ribera, favoring length over mass. (Profile in line with the notes of great tasters on 2020.)
Delicious with roast lamb, grilled beef, pigeon au jus, or porcini mushroom risotto. Cheeses: matured manchego, sheep's milk tomme, 24-month Comté. Serve at 16–18°C after 45 minutes in a carafe for the first few years. Recommended peak 2025–2038 and beyond depending on the cellar.
Grape varieties: Tempranillo, Cabernet Sauvignon
