Acediano
Intense deep-red colour with violet hues that reflect both freshness and longevity. On the nose, red and black fruits joined by mineral notes — an authentic expression of Tinto Fino on calcareous soil, subtly wrapped in elegant and respectful oak. The palate is fresh, powerful, fleshy, and unctuous, a true delight that invites you to return to it again and again. A wine with an exceptionally long life ahead.
| Producer | Raúl Tamayo & Rafael García |
| Region | Ribera del Duero |
| Appellation | D.O. Ribera del Duero |
| Vintage | 2021 |
| Grape variety | Tinta Fina |
| Type | Red |
| Soil | Calcareous clay, sandstone, silty clay |
| Vineyard altitude | 750 m |
| Orientation | South-east |
| Farming | Certified organic |
| Vinification | Fermentation takes place in open vats of 2,000 kilos, with manual punch-downs and pump-overs. The wine is then aged for 14 months in 500-litre oak barrels, always using second to fourth-fill wood. |
| Oak ageing | 500 L oak (2nd–4th fill), 14 mo |
| Alcohol | 14% |
| Body | Medium-full |
| Acidity | Medium |
| Serving temperature | 16–18°C |
| Cellaring potential | 4–8 yrs |
| Production | 1,500 bottles |
| Bottling | 18–20 months after harvest, market release in the third year. |
| Critic score | Robert Parker · 95 pts |
Where it grew.
Single-family vineyard, planted by Raimundo García in 1962 between Nava de Roa and Valdezate, on the southern slope of Cerro del Toro (830–850 m). It survived the massive uprooting of the 1970s thanks to the extremity of the terrain — almost 60 vintages from a traditional "Palos" genotype family of Tinto Fino, exceptionally adapted to the calcareous clay and the harsh Ribera climate.
In the glass.
A year marked by abundant rainfall and cooler-than-average temperatures. Ripening was slow, and the harvest extended well into October. The wines are elegant and fresh, with moderate alcohol, vibrant acidity, and fine tannins, offering a more restrained and Atlantic profile ideal for ageing.
At the table.
Tested at our own service — 16 pairings across 5 courses.
Grilled steak · Ribeye / Côte de Boeuf · Classic roast duck · Braised veal · Lamb rack · Lamb stew / tagine · Meatballs · Game meat
Stuffed pasta
Meat-topped pizza · Classic beef burger
Jamón Ibérico
Red wine reduction · Demi-glace · Peppercorn sauce · Barbecue sauce (smoky or sweet)
Open 30 minutes before service. Decant for younger vintages. Avoid over-chilling — serve closer to the warmer end of the recommended range when paired with richer dishes.
Raúl Tamayo & Rafael García
The enologue is the viticultor and the viticulture is the enologue. It is the best way to understand the grape and to understand the wine.
