Pico de Luyas

Behind the Trus winery stands this peak, which perfectly represents the character of the finest sites in Ribera del Duero: limestone soils, with bedrock very close to the surface and clay-loam slopes with limestone where the vines grow in perfect balance. The south-facing estate lies at an elevation of 900 metres in the village of La Horra. All of these features result in a distinctive
Ribera del Duero red that is mineral, intense, rich and full-bodied, ideal to be enjoyed at leisure.

PICO DE LUYAS

Behind the Trus winery stands this peak, which perfectly represents the character of the finest sites in Ribera del Duero: limestone soils, with bedrock very close to the surface and clay-loam slopes with limestone where the vines grow in perfect balance. The south-facing estate lies at an elevation of 900 metres in the village of La Horra. All of these features result in a distinctive
Ribera del Duero red that is mineral, intense, rich and full-bodied, ideal to be enjoyed at leisure.

DENOMINATION OF ORIGIN
Ribera del Duero.

VINEYARD AREA
La Horra.

VINE AGE
Minimum 30 years.

SOILS
Calcareous clay.

VARIETIES
100% Tempranillo. Tinta Fina del País

ELABORATION
Harvested manually in boxes with a double selection of bunches in the field and at the winery. Grapes are cooled at 10ºC before processing to avoid oxidation and favour a totally
controlled beginning of alcoholic fermentation. Vatting by gravity. Daily manual punching down. Spontaneous alcoholic fermentation. Malolactic fermentation in barrels with daily battonage of its fine lees. Ageing for 16 months. Bottled without filtering or clarification.

AGEING
6 months in 225-litre barrels.

ALCOHOL
15%.

DOWNLOAD

"Nice transparency to this with dark berry, lightly toasted oak and chocolate. Medium body. Firm, silky tannins blend in nicely. Drink now "

James Suckling - 91 points

A château in the heart
of the Ribera del Duero

The winery is surrounded by more than 60 hectares of vineyards integrated into the landscape for the creation of great wines.

The harvest is done manually in boxes that are immediately transferred to the winery, the grapes go through a selection table to produce only the highest quality fruit.
Inside the winery are the tanks where the grapes are placed with the greatest care so that they do not suffer during the process.

There is also the bottling hall, the dormitory where the wine rests once bottled and, of course, the extraordinary barrel hall.

Concrete breeding

At Bodegas Trus we have incorporated for years the ageing process in ovoid concrete tanks that allows microoxygenation through the pores. The wine ferments Inside, the wine ferments with its own yeast and undergoes a subtle internal movement (battonage) due to temperature differences.

This ageing on concrete cancels out the inevitable contribution of the barrel to the tannins and aromas of the toast. The result is always a purer wine (greater varietal character) and a more glyceric mouth.

Oak ageing

In the barrel room the oak is the best ally of our wine. We have 1000 French and American oak barrels in different capacities 225,400 and 500 liters to give each wine a tailored aging, capturing the polyphenols in the wood with the careful contribution of oxygen and enriched in flavors and aromas.

This method allows the wines to be produced per estate or plot, so that all the wines from the Trus winery have the personality of the land where the vineyards are planted.

A château in the heart of
the Ribera del Duero

The winery is surrounded by more than 60 hectares of vineyards integrated into the landscape for the creation of great wines.

The harvest is done manually in boxes that are immediately transferred to the winery, the grapes go through a selection table to produce only the highest quality fruit.
Inside the winery are the tanks where the grapes are placed with the greatest care so that they do not suffer during the process.

There is also the bottling hall, the dormitory where the wine rests once bottled and, of course, the extraordinary barrel hall.

Concrete breeding

At Bodegas Trus we have incorporated for years the ageing process in ovoid concrete tanks that allows microoxygenation through the pores. The wine ferments Inside, the wine ferments with its own yeast and undergoes a subtle internal movement (battonage) due to temperature differences.

This ageing on concrete cancels out the inevitable contribution of the barrel to the tannins and aromas of the toast. The result is always a purer wine (greater varietal character) and a more glyceric mouth.

Oak ageing

In the barrel room the oak is the best ally of our wine. We have 1000 French and American oak barrels in different capacities 225,400 and 500 liters to give each wine a tailored aging, capturing the polyphenols in the wood with the careful contribution of oxygen and enriched in flavors and aromas.

This method allows the wines to be produced per estate or plot, so that all the wines from the Trus winery have the personality of the land where the vineyards are planted.

Wine tourism

Contact

Crta. Pesquera del Duero – Encinas Km 3., 47316 Piñel de Abajo, Valladolid

983 87 20 33

[email protected]

Monday to Friday
8:00h. a 15:00h.

Pico de Luyas

PICO DE LUYAS

PICO DE LUYAS

Wine tourism

Contact

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