Vivaltus.

The Yllera family has collaborated with one of the most renowned figures in Bordeaux wine, Jean Claude Berrouet, who for many years was the oenologist of one of the myths of world wine, Château Pétrus. The result is Vivaltus 2016 and La Fleur Vivaltus 2016, a pair of reds with raw materials from Ribera del Duero and a Bordeaux soul. In fact, the La Fleur pun refers directly to the Pétrus entry wine, also called La Fleur Pétrus.

The name of Vivaltus is an acronym that refers to life and height, due to the location of the land that provides raw material for the wines. This great wine is a blend of different very old Tempranillo vineyards managed under the principles of organic viticulture. The wine is based on two plots, one of red clay in Fuentenebro and another of a more sandy nature in La Aguilera. All this with brushstrokes from other farms in other municipalities of the Ribera. The harvest is manual and the grapes pass through an optical selector in the winery. Each parcel is made separately and gravity is used in all winemaking processes. Fermentation at controlled temperature with wild yeast. 11 months in French oak barrels.

Data sheet

Grape: Tempranillo/Cabernet Sauvignon

Alcoholic Degree: 14.50 Vol.

Serving temperature: Between 16º and 18ºC

Bottle: 75cl.

Tasting Note:

In Vivaltus we find an elegant and refined wine with very little wood on the nose and if blue flowers, herbaceous or red fruit tones. On the palate fruity notes, silky tannins, and a long finish.