100 Tempranillo. Fresh and vibrant red and black fruits, with spice and violet with a dark and savory mouthfeel. Good acidity and not an overbearing wine. The tannins and soft and pretty with a long finish that would pair nicely with a wide range of grilled meats.
This is Goyo’s only non-oaked red wine, from a dry-farmed vineyard planted entirely to Tempranillo at high elevation. The grapes are hand-harvested, destemmed and fermented with wild yeasts in steel tank with 3 months of skin maceration, then raised entirely in tank before being bottled without fining, filtration or any addition of SO2.
Goyo comes from one of the most respected winemaking families in the Ribera del Duero. Greatly inspired by natural winemakers, like Pierre Overnoy from the Jura, Goyo started to farm and produce his own naturally made wines in 2003.
Accompanied by his wife Diana Semova Geogieva, he farms single plots in the heart of Ribera del Duero, near the town of Roa, almost all of them interplanted with small percentages of white grapes, on different soil types and altitudes. The idea is to come back to the past and let the vineyard –rather than each individual grape variety – fully express itself. To accomplish that he works with very old, traditionally head-pruned vines, harvests first for acidity, and then co-ferments red with white grapes together, as things were done in Ribera del Duero back in the good old days.
All of his wines are de-stemmed, fermented exclusively with wild yeast, and nothing is added during elevagé (including SO2). The wines are raised in old French barrels at an underground, 4th century cueva located in Gumiel del Mercado.