List of products by manufacturer Dominio Fournier

Every privilege is also a responsibility. And being born in the heart of one of the most prestigious designations of origin in Spain means that the task of making great wines is not a simple choice, but an unavoidable obligation.

They have been in Ribera del Duero since before the existence of the D.O. Ribera del Duero. Not only within the boundaries of the Regulating Council, but also on the riverbank itself, in a natural meander that borders the river for 2 km. Its vineyards are built on river pebble soils and have been struggling for 60 years with the area's climatic conditions.

Located on a river terrace on the Duero River, our vineyards make their way through a superficial layer of pebbles (gravel). These are poor soils with a great drainage capacity, which delimits the excessive vigour in the vines and allows us to obtain high quality concentrated grapes.

The first vineyards were planted in 1960. The extreme climate and the years that have passed can be read in each pruning wound, giving the vines a strong personality that is transmitted to our wines.


     


They take care of every detail involved in the making of their wines so that you can feel in every sip the character and authenticity of things done with the heart. The estate is divided into 22 plots. This allows them to harvest, elaborate and age separately, highlighting the specific qualities of the grapes according to their potential and their destination.

They make all their wines with meticulousness, dedication and love because, after 60 years, they are deeply convinced that this is the only way to do it:

Manual harvesting

The most exciting moment of the year, when we come into contact with the origin and get our hands dirty with earth and must. At Dominio Fournier we harvest each plot separately, collecting the bunches in small boxes and selecting them by hand to ensure the maximum quality of each and every one of our grapes.

Cold maceration

Before the alcoholic fermentation, the best lots rest for 5 days in a maceration with carbonic snow, an innovative process that allows us to selectively extract the sweetest and most aromatic tannins, obtaining wines with greater color, body, complexity and aging capacity.
Malolactic Fermentation

After a gentle pressing, the wine from each plot undergoes malolactic fermentation separately in oak vats or barrels, where the malic acid is transformed into lactic acid naturally, making the wine less hard and astringent.

Ageing

The wines are aged between 12 and 18 months in French and American oak barrels before the blending phase, when the talent of our winemakers comes into play when it comes to tasting, selecting and combining the production of the different plots in a tireless search for the unmistakable complexity and character of Dominio Fournier.