Convento San Francisco Special Selection 2005

Convento San Francisco Special Selection 2005

C/Calvario 22
47300 Peñafiel (Valladolid)
Tlf 0034 983 87 80 52
Fax 0034 983 87 30 52
The Convento San Francisco winery only produces this unique wine in years when the harvest is exceptionally good. It is created using grapes from a selection of vineyards, chosen using rigorous criteria relating to their age, location and yield. In this way the wine is a true reflection of the varieties Tinta del País (90 %) and Cabernet Sauvignon (10%).

Its time in barrel starts with malolactic fermentation, using both new French oak (90%) and American oak (10%.) After an ageing period of 16 months, the wine from each barrel was tasted and only those displaying special characteristics were selected for bottling.

A total of 7,517 bottles (750ml) were bottle in July 2007


Grape variety: 90% Tempranillo and 10% Cabernet Sauvignon.
Vines of between 65 and 101 years old, situated at between 760 and 970 metres above sea level in soil with sand, clay and limestone content.
Manual harvest into 15kg crates.
Bunches were received at the winery on a vibrating sorting table for bunch selection.
Destemming at low revolution using a Teflon “tree and basket” system.
Grapes were received at the winery on a Mistral vibrating table for grape selection, which uses an air-jet sorting system to remove grapes of unsuitable size or weight.
Alcoholic fermentation in 5,000 kg stainless steel tanks with an automatic temperature control system.
The processes of plunging of the cap, pumping over and racking and return of the wine were constant throughout fermentation.
Malolactic fermentation.
Ageing for 16 months in 225 litre Bordeaux barrels made from 90% French oak and 10% American oak.
D.O. Ribera del Duero


“Convento San Francisco’s 2005 Seleccion Especial is a blend of 90% Tinto del Pais and 10% Cabernet Sauvignon sourced from 80- to 100-year-old vines and aged for 17 months in a mix of new and used French and American oak. A glass-coating opaque purple color, it delivers an already complex nose of sandalwood, mineral, espresso, pencil lead, blackberry, and licorice. Full-bodied, dense, and structured, this full-flavored effort requires 3-4 years of cellaring to unwind. Its drinking window will extend from 2013 to 2025.”
Wine Advocate - Robert Parker – 92 Points


92 Points - Wine Advocate - Robert Parker
92 Points - Guía Repsol
91 Points - Guía Peñín