Vivaltus La Fleur 2016 / 14.5% / 0.75 L

Vivaltus is a project that has brought a breath of modern elegance to the Ribera del Duero region.It began as an ambitious, “high-altitude” vision of the Yllera family at their new winery in Curiel de Duero, and the style was shaped by the partnership with legendary winemaker Jean-Claude Berrouet (the longtime creator of Pétrus).The winery works with exceptionally old vineyard plots scattered throughout m.in.after Fuentenebro (900–1,000 m above sea level).p.m., a lot of red clay and crushed granite) and La Aguilera (840–870 m a.s.l.).p.m., (sandy soils and calcareous clays surrounded by pine forests).It is the altitude, the age of the vines (70–100 years), and sustainable viticulture that give the wine its tension, freshness, and finesse.

The 2016 vintage of La Fleur Vivaltus is the first release of this label —a wine fermented with natural yeasts, with minimal intervention and gravity-fed must handling, aged in barrels made of very fine-grained French oak.Part of the blend is transferred to oval “egg” tanks, which accentuate the floral notes and the purity of the fruit.Aging lasted 11 months (20% new barrels), and 10% of the wine was aged in egg-shaped tanks.The blend consists of 97% Tempranillo (Tinta Fina) and 3% Cabernet Sauvignon and Merlot combined..

Appearance: a ruby color of medium depth with a subtle navy blue sheen, clear and vibrant, promising freshness and energy.

Aroma: cool red fruits (cherries, wild strawberries) intertwine with wild berries, violet, white pepper, and a subtle mineral note; the oak is discreet—it offers just a hint of spice and cocoa.

Taste: both taut and silky, with fine, chalky tannins, excellent “mountain” acidity, and a clean, long finish with notes of fruit and herbs.

Food Pairings: roasted or grilled poultry with herbs (especially guinea fowl), pork tenderloin with pepper and thyme, grilled lamb, roasted root vegetables, and aged hard cheeses.