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Deutz : Brut Classic
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VivaltuS
VivaltuS, Fleur de VivaltuS,
- Ribera del Duero, Castille y Léon -
- Great Spanish wines -
FILTER
Available in
- Bottle (75cl)
- 38.95€ / bottle- Case of 6 bottles (75cl)
38.95€ / bottle- Magnum (1,5l)
- 77.90€ / magnum- Case of 3 magnums (1,5l)
77.90€ / magnum
€38.95
Or €38.95 / bottle
TASTING NOTES
Wine Advocate
92
J. Robinson
18/20
J. Suckling
Specifications
Available in
- Bottle (75cl)
- 94.80€ / bottle- Case of 6 bottles (75cl)
94.80€ / bottle- Magnum (1,5l)
- 189.60€ / magnum- Case of 3 magnums (1,5l)
189.60€ / magnum
€94.80
Or €94.80 / bottle
TASTING NOTES
Wine Advocate
96
J. Robinson
18/20
J. Suckling
Specifications
Available in
- Bottle (75cl)
- 94.80€ / bottle- Case of 6 bottles (75cl)
94.80€ / bottle- Magnum (1,5l)
- 189.60€ / magnum- Case of 3 magnums (1,5l)
189.60€ / magnum
€94.80
Or €94.80 / bottle
TASTING NOTES
Wine Advocate
96
Specifications
BODEGA VIVALTUS
Fonded in 1980
- Ribera del Duero -
For decades, the Yllera family has been one of the leading wine producers in Castilla y León. In the early 2010s, they decided to start producing a unique and timeless Ribera del Duero wine. After a meticulous search for the ideal terroir, in 2015 the family acquired the VivaltuS Domain, located at the convergence of the Duero, Cuco and Esgueva valleys. With the advice of French oenologist Jean-Claude Berrouet, and using cutting-edge winemaking techniques, major work was undertaken to develop an emblematic wine that celebrates an exceptional vineyard made up of old vines. VivaltuS offers a new, refined interpretation of Spanish wines, revealing all the freshness, finesse and elegance of its native terroir.
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VIVALTUS,
TECHNICAL INFORMATIONS
OWNER : Famille Yllera
VINEYARD MANAGER : Marcos Yllera, Carlos Yllera
TECHNICAL MANAGER : Montxo Martinez
CONSULTANT OENOLOGIST : Jean-Claude Berrouet
APPELLATION : Ribera del Duero
REGION : World Wine, Spain
GRAPES VARIETIES : Tempranillo/ Cabernet Sauvignon
SOILS : Arigleous, limestone and sandy surrounded by pines and undergrowth
VINEYARD MANAGEMENT : Non-certified organic
AVERAGE AGE OF THE VINE : 70 to 100 years
VINIFICATION : Native yeast, plot vinification and work in the cellar by gravity
HARVEST : Manual
AGEING : 11 months of barrel aging (20% new wood, 80% 2 wine barrels)
CARAFAGE : Recomanded 2 hours before tasting, enjoy between 17/18°C.
VIVALTUS
THE HISTORY,
Ramón Martínez, Jesús Yllera and José Yllera, heirs to a long family wine tradition, teamed up in the 1980s with an ambitious goal: to innovate and improve the wine landscape of the Rueda region. The beginning of VivaltuS dates back to the acquisition of a new winery in Curiel de Duero in Spain. Discovering the quality and potential of the surrounding vineyards, this ambitious family chose to invest in this winery, thus aspiring to join the ranks of the prestigious Ribera del Duero vineyards.
Today, it is the cellar team, led by the brothers Marcos and Carlos Yllera, supported by Ramón's children: Beatriz, César and Montxo Martinez, the latter also being a winemaker. Together, they aspire to create a unique, distinctive, exciting and timeless wine: a true myth.
The name “VIVALTUS” is an acronym for “life” and “height”. It reflects the particular location of the cellar and the exaltation of life and hedonism through wine.
Today, through investments in new machinery and the development of modern infrastructure, the family has strengthened its capabilities. Aware of the prestigious reputation of the wines produced in the region, the two brothers set out to find one of the best oenologists. This is how they met Jean-Claude Berrouet, an eminent figure in the world of wine, who supervised the 2016 vintage, VivaltuS's very first. The Pepe Yllera and Jesús Yllera vintages were the first to see the light of day.
VIVALTUS,
THE PROPERTY
VivaltuS, a wine from Ribera del Duero, is the result of a blend of terroirs including vines 70 to 100 years old.
The choice of vineyards on both banks of the Duero was motivated by their quality as well as the expertise of the winegrowers. A strong relationship of trust is maintained with them, because they are the ones who take care of the best vineyards of Valladolid and Burgos, adopting low yields and giving the greatest respect to nature.
This exceptional vineyard is characterized by two remarkable plots. The first, the Fuentenebro vineyard, located between 900 and 1,000 meters above sea level, has a soil of decomposed granite and red clay, giving the wine elegance, fruitiness and a balanced natural acidity. The second, the La Aguilera terroir, nestled between 840 and 870 meters above sea level, is renowned for its sandy and clay-limestone soils, which bring a distinctive elegance and freshness to the blend.
The northern region of Spain and Portugal is crossed by the Douro River (Duero in Spanish), famous among wine lovers. The climate of the Ribera del Duero is influenced by the proximity upstream of the river, thus offering temperate conditions. Although relatively unknown to the general public, Ribera del Duero is one of Spain's most recent appellations, established in 1982. Its rise to fame is the result of a terroir benefiting from a favorable climate and an emblematic grape variety, Tempranillo, locally called Tinto Fino.
“
When the grapes arrive at our cellar, we make sure to take care of the winegrowers' treasure. Each plot is fermented in individual vats minimizing the presence of oxygen in them, with very gentle pumping over and exhaustive monitoring
“
ELOY ÁLVAREZ - RESPONSABLE FOR VITICULTURE, VIVALTUS
VIVALTUS
WINE MAKKING
During the vinification process, the grapes undergo careful sorting on the vine and upon arrival in the cellar, with optical selection before beginning plot vinification by gravity throughout the process.
Fermentation is carried out with indigenous yeasts, following a minimal interventionist approach, with the constant aim of preserving the freshness, finesse and elegance of the wine. Aging takes place over 11 months in extra fine grain French oak barrels, 20% of which are new, followed by an additional period in the bottle after blending.
2016, FIRST VINTAGE
The 2016 vintage marks the debut of Domaine VivaltuS. The winter months were marked by drought, with some frosts and snowfalls. The summer months were cool and dry, characterized by very significant temperature variations, which could range from 35°C to 5°C. The vineyards benefited from an early autumn with favorable climatic conditions, thus offering winegrowers the best conditions to begin the harvest.
VIVALTUS,
LES GRANDES CUVÉES
VIVALTUS
The vintage is blended with 98% Tempranillo (Fine Red) and 2% Cabernet Sauvignon. The individual vinification of the plots is carried out by gravity throughout the process, with manual selection in the vineyard and optical sorting in the cellar. Fermentation is carried out with native yeasts, in an approach characterized by minimal intervention.
The wine is made by our winemaker Montxo Martínez, under the wise advice of the great French winemaker Jean-Claude Berrouet. It is profiled with the objective of freshness, finesse and elegance, favoring the subtlety of nuances rather than over-ripening of the fruit, over-extraction or excessive concentration, which transports us directly to the vineyards where it originated.
FLEUR DE VIVALTUS
La Fleur Vivaltus is the estate's second wine made from Tempranillo (100%). The wine benefits from 11 months of aging in extra-fine grain French oak barrels, 20% of which are new, giving it a subtle harmony between the wood and the character of the wine.
This sublime wine, fresh, elegant and dynamic, has seen 10% of its production aged in ovoid polymer vats. This method adds subtle aromas of red fruits and flowers to the final mixture, offering a delicate and refined fragrance. On the palate, it stands out for its liveliness, concentration and touches of freshness, as well as its pure flavors.
