Trus Crianza

The clay-limestone soils of the high-altitude vineyards where this wine comes from define its intense and complex personality, with spicy and ripe fruit notes. It is balanced, fresh and smooth.

DENOMINATION OF ORIGIN
Ribera del Duero.

VINEYARD ZONE:
Selection of vineyards in the area of Piñel de Abajo, Pesquera de Duero, Nava de roa, Baños de Valdearados and Moradillo de Roa, rounded off with some other vineyards in the Ribera del Duero Burgalesa area.

VINEYARD ALTITUDE:
From 800 to 950 metres above sea level, ranging from 20 to 40 years of age.

SOILS:
Mixture of calcareous clayey soils and sandy clay loam.

VARIETIES:
100% Tempranillo.

ELABORATION
The 2019 harvest was performed with absolute normality, on the usual dates, with no incidents to report during the entire cycle. An intense and deep vintage, of good oenological quality. 2019 grape conditions and health were exceptional throughout the entire cycle, with an unusually high concentration in product quality, which ultimately results in highly concentrated wines. Temperatures during the viticultural year were considered normal according to historical data, accompanied by low annual rainfall (300 litres approx.), but with water reserves generated from the previous year. The vegetative cycle was a week later than average, but in good health. During the ripening process, we had a favourable climate with contrasting day-night temperatures which produced optimal ripeness, resulting in wines with a high aromatic content and ageing potential. This gives us a sensation of balance and freshness, as well as fruity sensations; always with a long-lasting finish on tasting.

AGEING
Twelve months in 225-litre French and American oak barrels.

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“Very attractive berry character with hints of cedar and vanilla. It’s medium-bodied with firm, round tannins and a flavorful finish. Attractive now. Drink and enjoy.”

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.

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Trus Crianza

TRUS CRIANZA

Wine tourism

Contact

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