Ribera del Duero DO Tinto 2021 Milsetentayseis

What type of wine is it?

Tinto Milsetentayseis is a red wine from Ribera del Duero. It stands out for its structured, complex style and marked aging potential. The winemaking process includes fermentation in wooden and stainless steel vats, followed by 18 months of maturation in French oak barrels and foudres, as well as cement tanks. The result is a full-bodied, elegant, and vibrant red, designed for those seeking depth and longevity.

Where does it come from?

It originates in the Fuentenebro subzone, at the heart of Ribera del Duero. The continental climate with significant temperature variations fosters freshness and concentration of aromas. The soils, rich in quartz and feldspar, have a thin surface layer that forces the vines to root deeply. This environment, with its long winegrowing history, allows the production of wines that authentically reflect the territory.

How is it produced?

Harvesting is done exclusively by hand, with double selection both in the vineyard and in the cellar. Vinification is carried out parcel by parcel: part of the must ferments in microvinifiers, small wooden vats, cement and stainless steel tanks, icosahedrons, and clay amphorae. The careful management of vinification aims to achieve a balanced tannin extraction. After malolactic fermentation, the wine matures for 18 months in French oak barrels and foudres, and cement, then rests another 12 months in the bottle.

Tasting notes

Tinto Milsetentayseis shows a deep ruby red color with violet hues. On the nose, ripe red fruits and mineral notes of quartz and feldspar emerge, accompanied by a hint of spice. The sensory profile may generally evoke plum, cherry, black pepper, or tobacco, consistent with the characteristics of structured and complex wines from the area. On the palate it offers full structure, smooth tannins, and freshness that balances the body. The finish is persistent, with lingering fruit flavors and a savory closure that recalls the native soil.

Food pairings

Tinto Milsetentayseis pairs well with grilled red meats such as ribeye steak and roasted lamb, with a profile that enhances its structure and tannins. Among regional pairings, it is ideal with Castilla y León’s lechazo asado or a Spanish beef stew. It also goes well with grilled chorizo tapas and mature cheeses such as Manchego. For a complete experience, serve it alongside cocido madrileño.

When to serve it

Thanks to its structure and long maturation, Tinto Milsetentayseis already expresses itself from the second year after harvest. It is recommended to serve it slightly cool in large glasses to facilitate aeration. In the early years it offers freshness and lively fruit, while with aging it develops evolved notes of leather, tobacco, and underbrush, making it suitable for both immediate enjoyment and long-term cellaring.