- Colour: bigarreau cherry red with a garnet edge and purple flashes that indicate youth.
- Nose: complex, with soft notes of wood well assembled with the fruit.
- Palate: structured and fleshy, with ripe and oily tannins. Long finish with a predominance of toasted notes.
Elaboration and aging:
12 months in American and French oak barrels, and another 12 in its own bottle.
Protos' philosophy at work is 'Quality above all'. For this reason, the entire process leading to the production of wine is subjected to an in-depth analysis. The vineyards are exhaustively controlled by technicians and experts throughout the growth cycle, obtaining a production of the highest quality. This also gives them detailed information about all the grapes used in our production before they arrive at our facilities.
The harvest is 100% manual. In recent years, half of the production is collected in 20 kilo boxes, the grapes are spread out on the classification tables. This ensures that only completely healthy, whole grapes reach the fermentation tanks.
Due to its great concern for quality and thanks to a strong investment, Protos has developed a unique R & D & I program that not only analyzes grapes but also works on barrels acquired from different suppliers.Protos Winery:
Protos, from the Greek 'FIRST', has the pride and privilege of having found maturity and rest in the largest and first of the wineries in the area, maintaining its fame over time.
In 1927 the courage and attachment to the land of the region's wine growers managed to unite their best efforts to create the winery, the first in the Ribera. A project for the future that, as well as having arrived intact to our days, grows and multiplies every year, and has taken its name to the top of the international scene.
The 1930s saw the winery's definitive establishment on an international level. Especially after the 1929 Universal Exhibition in Barcelona awarded its red wines a gold medal.
The company grew very quickly and the first problems of space arose, thus beginning its expansion throughout the region. Construction began on an ageing cellar in the heart of the mountain that supports the castle of Peñafiel.
Such is its brand of quality and prestige that in the 1980s a renowned wine region adopted its name, Ribera de Duero, to identify the Regulatory Council of the Designation of Origin that would watch over the quality of the wines of the area. In 1995, the ageing cellar was extended and it was consolidated in the international wine scene.
The project has continued to grow with the acquisition of a winery in Anguix (Burgos) with a capacity to produce up to three million kilos of grapes, of which 1.5 million kilos pass through the selection table. This winery is equipped with the most advanced technology
Ageing: 12 months in American and French oak barrels, and another 12 in its own bottle