Bodegas Reyes

HISTORY

Bodegas Reyes was founded in 1994 by Juan José and Luis, under the technical direction of their father Teófilo Reyes, hoping to give continuity to the experience gained by him for over fifty years. He was the founder oenologist of the first winemaker cooperatives, and creator of some of the wines that have given fame to the Ribera del Duero. In his tribute, the flagship brand of the winery takes his name.
With the first harvest, “Teófilo Reyes Crianza 1994”, the winery stood for the firs time a Spanish wine among the world top ten in the tastings of Wine spectator magazine.

Since 2000, Juan José is the technical manager and head of oenology.

VINEYARDS

We grow Sixty hectares of Tempranillo grape in the municipalities of Peñafiel, Manzanillo and Olmos. Part of it is formed on vase and other part is formed on trellis.

The terrain varies according to the location, from reddish brownthrough clay-limestone, to a particularly calcareous vineyard.

Most of the vineyards are located on hillsides and they reach 920 m. altitude at their highest point.

Before the harvest, which is done by hand, we do analytical checks to choose the optimal time for grape picking and to select which grapes will go to each different type of wine.

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WINEMAKING AND AGING

The winery produces 270.000 bottles of red wine per year. We use Tempranillo grapes from our vineyards.

When analytical controls indicate it is the optimal time, manual harvest begins assigning each batch of grapes to the different types of wine: young, crianza and reserva.

Fermentation takes place in stainless steel tanks at controlled temperature. It starts by the action of autochthonous yeasts while the skins, by maceration, release the colouring matter. For complex wines with body and structure, maceration lasts longer than for younger wines.

Pressing is carried out without stirring in a low pressure hydraulic press. The malolactic fermentation takes place in both tank and barrel.

Finally the new wine, already decanted and detached from its gross lees, enters its resting period in French and American oak barrels, in a chamber with humidity control.