The Tinto counterpart to the Clarete is a co-fermented blend of primarily Tempranillo with Albillo, Garnacha and Bobal – fruit which is strictly selected from parcels chosen for their quality, but also in response to vintage conditions. In warmer years, cooler sites are favored and in cooler vintages, warmer sites are utilized. The soils are heavier in clay, which in a dry climate like Ribera del Duero, prevents vine stress and promotes a even and simultaneous ripening of both fruit and stems – vitally important for whole cluster, natural fermentations.
