Reserva Ribera Del Duero D.O.

Alejandro Fernández, the man who put Ribera del Duero on the international map with Pesquera, founded Condado de Haza in 1987 specifically to exploit a distinct terroir block in Roa de Duero — a deliberate act of separation, not expansion. The estate sits on

the high Castilian meseta at roughly 800–900 metres elevation, where the continental climate delivers extreme diurnal temperature swings that slow ripening and lock in natural acidity alongside deep colour in the Tempranillo (Tinto Fino) fruit.

Reserva-level aging requires a minimum of 12 months in American oak barrique, a house signature that Fernández championed when French oak was the prestige default — the choice is intentional, lending coconut-inflected vanilla structure that integrates with the variety's characteristic dried cherry and iron-tinged earthiness.

The wine then continues bottle aging to meet Reserva D.O.Ca. minimums before release, ensuring secondary development before it reaches the consumer. What sets this expression apart within the Ribera Reserva tier is the estate's single-property sourcing from Roa de Duero's clay-limestone soils, giving a more mineral, structured profile than blended-vineyard peers.

Approachable on release but built to develop over 5–8 additional years in bottle.