Viña Sastre’s Roble is an homage to Jesús Sastre’s late, beloved father and winemaking mentor, Rafael. As the entry into Sastre’s hand-crafted, world-class range of wines from his native Ribera del Duero, this is a wine for the people that showcases the winery’s famously high standards. Roble is made from organically-farmed tempranillo grapes from estate vineyards in La Horra, La Aguilera, and Roa from 800m to 840m in elevation. Grapes are hand-harvested into boxes with a selection in the field, followed by a very critical sorting in the winery—only the best grapes go into Viña Sastre. Jesús’s wines are always spontaneously fermented with native yeasts from the vineyard and never fined or filtered. This process is all a part of Jesús’s vision for making wine the most natural, or ancestral, way possible.

Vinification – Following a manual harvest, the wine is fermented with native yeasts and undergoes a long maceration on the skins. The wines are cold stabilized naturally by moving the wine from the barrel room to separate tanks in a part of the winery whose temperature is naturally regulated by the outdoor winter temperatures. It’s then racked into one, two, and three-year-old French and American oak barrels and aged eight months before being bottled unfined and unfiltered.

→ Tech Sheet

→ Back to Viña Sastre