VivaltuS 2020

Tasting characteristics and recommendations for Vivaltus 2020

Tasting

Appearance
The wine shows a deep red color with purple highlights.

Nose
The bouquet reveals lovely aromatic complexity with notes of fresh red fruits and delicate floral nuances. Spicy and mineral hints harmoniously complete this aromatic palette.

Palate
On the palate, this wine delights with a remarkable balance of freshness and finesse. An elegant tannic structure supports a beautiful expression of fruit, revealing all the nobility of this high-altitude terroir.

Food and wine pairing

This Vivaltus 2020 pairs beautifully with grilled red meats, lamb with Herbes de Provence, or characterful aged cheeses.

Serving and cellaring

It is recommended to serve this Vivaltus 2020 at 61–64°F. One hour of decanting will allow its aromas to fully unfold.

An exceptional red wine from Castile and León combining elegance and high-altitude Spanish terroir

The estate

Created in the 1980s by Ramón Martínez and the Yllera brothers, Vivaltus thrives today under the direction of Marcos and Carlos Yllera, the estate’s current owners. Located in Castile and León in the Cuco Valley between Peñafiel and Curiel de Duero, this high-altitude vineyard primarily grows century-old Tempranillo vines. Collaboration with Jean-Claude Berrouet has redefined the Ribera del Duero style by favoring elegance over power.

The vineyard

The vines of this Ribera del Duero flourish on exceptional terroirs situated between 850 and 1,000 meters above sea level. The plots in Fuentenebro rest on red clay soils rich in decomposed granite, while those in La Aguilera benefit from sandy-clay-limestone soils surrounded by pines and undergrowth. These venerable vines, 70 to 100 years old, confer remarkable concentration and elegance to the grapes.

The vintage

The 2020 vintage was marked by a generous, warm winter, followed by a cold March with snowfall at higher elevations. A wet spring preceded a hot, dry summer punctuated by thunderstorms, before an early autumn set in as early as September. Despite complex weather conditions with frequent rainfall and high temperatures that favored fungal diseases, rigorous vineyard management kept these challenges in check.

Winemaking and aging

Winemaking for Vivaltus 2020 begins with triple sorting: in the vineyard, on a sorting table, and via optical sorting. Each parcel is vinified separately using gravity and native yeasts in a minimalist approach. After malolactic fermentation, the blend is assembled by Jean-Claude Berrouet and the technical team. Aging lasts 11 months, with 90% in 225 L French barrels and 10% in Italian terracotta amphorae.

Grape varieties

Tempranillo (97%) and Cabernet Sauvignon (3%).