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Pozo de Nieve 2022 hits the market with the arrival of spring, becoming one of the first oaks that we can enjoy in our wine glasses. Bodegas Vega de Yuso, brings to the market the Young Oak with at least 4 months of barrel. A 2022 vintage that will be remembered as one of the best for the production of aged wines, with superior aging times, such as the Crianzas and Reservas, due to the significant decrease in the harvest registered in the Ribera del Duero Designation of Origin in this campaign. . This high-quality vintage character offers us, in young oak wines, a greater complexity than the rest of

single vineyard "El Vaso" In our last post "WINTER PRUNING, THE SECRET OF THE NEW VINTAGE", we talked about the wonderful benefits of pruning and how idyllic this vineyard activity can be for lovers of the field and viticulture. However, like almost everything in life, it also has a dark side. During these winter months, the need to endure the icy winter temperatures, which makes this field work an extreme moment. A hard work situation for our field workmates that requires training and the capacity for suffering. And it is that we have been in the Ribera del Duero for several days with freezing temperatures, below zero, during the early hours

A good pruning is a guarantee of a good growth of the vine, it serves to give it shape, keep it healthy and vigorous. We take you to the vineyard, where our workmates are PRUNING, one of the key tasks of our wines. single vineyard "El Vaso" With the first winter frosts we go to the vineyard and, scissors in hand, begins one of the most important tasks of caring for the vineyard, PRUNING. "Pruning is to the vineyard what an architect is to a new building." For lovers of the field it is the best moment, where face to face with nature, with the vineyard in its wildest state, man takes

Excellent result of TRESMATAS RESERVA, in the tasting of the 100 Ribera del Duero wines by 10 important German Bloggers. TresMatas Reserva wine Germany Plan – “BEST OF RIBERA DEL DUERO” IN COLABORACIÓN WITH 10 BLOGUEROS On August 27, a blind tasting of 100 Ribera del Duero wines took place in collaboration with 10 expert wine bloggers, supervised by Peer F. Holm, president of the German Sommeliers Union. There were eleven winning wines in four categories. Vega de Yuso presented its TresMatas Reserva wine and this was the result: Categoría Vinos ligeramente envejecidos (añadas 2016-2017) Vilano La Baraja Reserva 2016 – 93 puntosTresmatas Reserva 2016 – 93 puntosViña Mayor Reserva 2016 – 93 puntos More

Valladolid, November 8, 2022_The Ribereña winery, Vega de Yuso, presents the 2019 vintage of one of its great references, TresMatas Vendimia Seleccionada, a very balanced wine with a recognizable presence and character. TresMatas Vendimia Seleccionada is the Top wine from Bodegas Vega de Yuso, a winery founded by Rubén Iglesias in 2002 in Quintanilla de Onésimo, Valladolid. The new 2019 vintage is the result of climatic conditions classified as exceptional, with exceptional health throughout the cycle and an unusual concentration on product quality. What in the end translates into highly concentrated wines. We can say that this 2019 vintage will be a vintage to remember. Made only in exceptional vintages, with grapes

Valladolid, October 22, 2022_Vegantigua 2021, the oak with at least 9 months of barrel aging from Bodegas y Viñedos Vega de Yuso, is made with grapes from the highest quality young vineyards and its flavor lingers on the palate and invites you to enjoy it. Vegantigua, the first brand produced by the winery since its inception, twenty years ago, hits the market and surprises once again, due to the body and roundness it achieves on the palate, along with the explosion of Tempranillo fruit on the nose, grape with which is made. It is a wine made with grapes from clay-calcareous soils from the Olivares and Valbuena de Duero vineyards,

Valladolid, October 4, 2022. – Bodegas Vega de Yuso presents the new 2020 vintage of its most emblematic wine, TresMatas Crianza, coinciding with the 20th Anniversary of the birth of the Bodega. The new 2020 vintage of TresMatas Crianza, the wine with which Bodegas Vega de Yuso is positioned on the market as a reference crianza from the D.O. Ribera del Duero, is already for sale. TresMatas Crianza 2020, is the reflection of the journey taken by the wineries from its birth in 2002 to the present, synonymous with frankness and humility. “It is a wine for enjoyment” Made with Tempranillo grapes, from clay-calcareous soils from the Olivares and Valbuena de Duero

THE 2022 HARVEST BEGINS AT BODEGAS VEGA DE YUSO: “HIGH QUALITY AND LOW PRODUCTION”. The high temperatures, so suffered by all, together with the drought of a long summer, have caused an early maturation of the vines, as well as a concentration of good qualities in the smallest format of the grapes, that is, more quality but less production. Yesterday, September 19, we started picking our grapes. Grapes that come with a high quality. Sweet, crunchy and with a degree and acidity, which have made us happy on the first day of harvest work. It is, without a doubt, the most exciting and important moment in the winery, where we

VEGA DE YUSO PRESENTA NUEVA AÑADA 2017 DEL VINO TRESMATAS RESERVA. Bodegas Vega de Yuso presents a new vintage of its reserve wine; TresMatas Reserva 2017. An exceptional and unique vintage, the 2017 vintage. Due to the frosts that fell in 2017, the harvest was reduced by 50% of its production possibilities. It is a vintage with great expectations in which a grape of the highest quality has been achieved. TresMatas Reserva is a wine made from vineyards older than 40 years. With an average production of 3,000 kg/ha and a type of clayey, calcareous and sandy soil. It ages for 26 months in new French oak barrels. A sublime and

The months of July and August are the most prolific in vegetative growth and the vineyard must be accompanied to obtain the best quality in the autumn harvest. Leafless is a technique that increases the quality of the grape and improves the health of the vine. It consists of removing the leaves at the level of the clusters to increase the temperature, sunlight and aeration. The risk of contamination by fungi is reduced, and yield is improved in the case of manual harvesting, as is our case, since it allows the bunches to be cut faster. The leaves are removed from the side that is least exposed to the sun, that

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