Vina Pedrosa Reserva

What it pairs with

• Roast suckling pig
  The wine's tobacco and dark fruit complement the rich fat and delicate meat of cochinillo.
• Wild mushroom ragout with lamb
  Earthy mushroom and lamb match the wine's leather and spice register.
• Aged Manchego
  Hard sheep's milk cheese and the wine's firm structure create a classic Castilian pairing.

How to serve Vina Pedrosa Reserva

Allow 65 minutes from open to pour.

1. Open and decant. Open 60 minutes before serving and pour into a decanter to aerate.
2. Serve at 14-16°C. Cellar temperature (14-16°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a Burgundy bowl with a wide opening: the bowl shape rewards the wine's structure.
4. Pair with. Roast suckling pig, Wild mushroom ragout with lamb, Aged Manchego. Match the wine's structure to the dish's fat and salt.

History

Vina Pedrosa Reserva has been produced since the estate's founding year, with the DO Ribera del Duero established in 1982. It represents the mid-tier aged wine of the estate between the Crianza and Gran Reserva.

1. 1980 — Bodegas Perez Pascuas founded
2. 1982 — Vina Pedrosa Reserva first produced

Facts

Producer

Bodegas Perez Pascuas

Grapes

Tinto Fino, Cabernet Sauvignon

Classification

DO Ribera del Duero

Oak

18 months in American and French oak barrels

ABV

14.0%

Price

€25-45 at retail

Drinking window

5-15 from vintage

First vintage

1982

Frequently asked about Vina Pedrosa Reserva

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