Hacienda Monasterio Reserva Especial is one of the eminent wines from the D.O. Ribera del Duero, crafted by the Hacienda Monasterio winery located in Pesquera del Duero, a town with a rich winemaking heritage in the province of Valladolid.
The Hacienda Monasterio winery is managed by Peter Sisseck, a renowned oenologist famous for producing one of the most globally acclaimed Spanish wines: Pingus.
Hacienda Monasterio Reserva Especial is a blend featuring the typical Ribera del Duero variety Tinto Fino as the primary grape, complemented by a small percentage of Cabernet Sauvignon.
The grapes are sourced from the Hacienda Monasterio estate. This estate is situated in the Duero Valley, right in the heart of the Ribera del Duero's Golden Mile, a stretch of over 100 kilometres along the Duero River, home to countless wineries, many of which are true sanctuaries of Ribera del Duero wine.
The Hacienda Monasterio estate is located on the slope of a hillside with a North-South orientation. It spans 160 hectares, 78 of which are planted with vines. The soil is predominantly limestone, a composition that imparts finesse and elegance to the wines.
Hacienda Monasterio employs entirely organic farming methods, fully respectful of the environment and certified by CAECIL (Consejo Agricultura Ecológica Castilla y León). No herbicides, pesticides, or chemical fertilizers are used, thus promoting the vineyard's natural biological activity. The fertilizer used is organic, derived from plant residues and sheep manure. Additionally, a vegetative cover is used to foster balance between the plant and its environment.
The grape harvest is conducted manually and transported to the winery in small plastic crates to ensure optimal condition upon arrival, preventing premature breakage. Once at the winery, a manual selection of the finest clusters is carried out.
Before fermentation, the grapes are destemmed. Fermentation occurs with indigenous yeasts from the vineyard itself at a temperature between 28 and 32°C. After fermentation, a maceration process extends over two to three weeks to achieve maximum tannin extraction.
Malolactic fermentation takes place in French oak barrels from Allier, with barrel transfers every 3 months. This process ensures a perfect separation of the wine from its lees.
Hacienda Monasterio Reserva Especial undergoes aging for more than a year and a half in French oak barrels. After this period, it is clarified and bottled, where it will rest for a minimum of 12 months before being released to the market.
Hacienda Monasterio Reserva Especial is a Ribera del Duero wine that is very fruity, with a subtle oak influence and excellent aging potential.