# Tercera Generación (2021)

- **Producer:** Bodegas Alvides
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €55
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 17–18 °C
- **Aromas & flavours:** raspberry, cherry, plum, blackberry, vanilla, chocolate, coffee, mushroom, walnut, forest floor

## About this wine

This limited-edition signature wine, or 'vino de autor', represents a significant family milestone for Bodegas Alvides. Founded by the Casado family, whose viticultural roots in Ribera del Duero date back to 1962, the estate created this cuvée to celebrate the formal entry of the family's third generation into the winery. Spearheaded by winemaker Héctor Casado, the project blends modern enological precision with ancestral traditions. The wine is sourced from rare, low-yielding estate parcels situated at high altitudes in Villalba de Duero, Burgos, reflecting the unique heritage and extreme continental terroir of the region. Only 5,000 bottles of this exclusive vintage were produced.

## Interesting facts

- Created to celebrate the entry of the family's third generation, led by winemaker Héctor Casado, into the estate's winemaking legacy.
- Sourced from extremely low-yielding, high-altitude (840m) vineyards with old vines averaging 80 years of age.
- An incredibly limited production of only 5,000 bottles was crafted for this exceptional 2021 vintage.

## Food pairing

The high concentration, robust tannins, and vibrant acidity of this full-bodied Tempranillo require rich, high-fat, and protein-heavy dishes to soften its structure. The wine's oak-derived cocoa and spice notes beautifully complement roasted meats and game, while its fresh acidity cuts through the richness of slow-cooked dishes.

## Wine making process

The winemaking process is defined by meticulous selection and precise oak integration. Grapes are harvested entirely by hand in small 15 kg boxes to prevent damage, followed by a double sorting process both in the vineyard and on a sorting table at the winery. The fruit undergoes seven days of cold pre-fermentative maceration at 10ºC in small 5,000 kg vats to extract intense color and primary aromas. Primary fermentation is temperature-controlled, after which the wine is transferred to 100% new 225-liter French oak barrels to undergo malolactic fermentation. The wine is then aged in these new French oak barrels for 14 to 16 months, followed by a minimum of 12 months of bottle refining in temperature-controlled cellars before release.