Ribera del Duero DO Clon de la Familia 2015 Emilio Moro

What kind of wine is it

Clon de la Familia by Emilio Moro is a red wine from Ribera del Duero made from Tempranillo selected from the original clone of the estate's oldest vines. Its style is full and structured, with a silky texture and firm tannins, designed to combine intense fruit and complexity resulting from aging. The long maceration, malolactic fermentation in French oak barriques, and maturation in wood create a technical and precise profile, perfect for an important table and capable of evolving over time.

Where does it come from

The grapes come from emblematic parcels of the Ribera del Duero, in the heart of Castilla y León. The vineyards represent different soils, with calcareous-clay components and more stony areas, which affect drainage and vigor. This terroir diversity contributes to a deep color, energetic tannin, and compact fruit, reflecting the area’s style.

How is it produced

In the cellar, alcoholic fermentation takes place with a skin maceration of about 26 days, which helps to carefully extract color, aromas, and structure. Malolactic fermentation takes place in French oak barriques, immediately integrating the contribution of the wood. This is followed by a period of wood aging aimed at supporting balance and complexity, while keeping the fruit defined and the flavor progression orderly.

Tasting notes

In the glass, it displays an intense, consistent garnet color. The bouquet is complex and clean, with notes of ripe red and black fruits and spicy, toasted hints that reflect the use of barrique. On the palate it enters silky, then reveals a powerful and compact tannic structure without losing smoothness; the finish is warm and fruity, with long persistence.

Food pairings

At the table, it pairs easily with red meats and game, as its structure and tannins support succulence and intense preparations. It also goes well with aged cheeses, where saltiness and richness find balance in the tannic strength and fruity finish. It’s ideal with boldly flavored dishes and rich sauces.

When to serve it

It is suitable for important lunches and dinners, when you are looking for an intense yet refined red to accompany substantial dishes. It shows its best when served around 16–18 °C, preferably after some aeration to help open up the fruit and make the tannic texture more harmonious. The extractive substance and the barrique aging suggest a good propensity for evolution in the bottle, if properly stored.