LAGAR DE PROVENTUS SL TRESMANO

About Winery and Wines

Tr3smano symbolizes experience and modernity. Everything begins with a common dream of three friends: finding some old vineyards, ideal for making a great red wine and a winery capable of combining new techniques of modern oenology with the greatest respect for tradition. This is how Tr3smano was born, located in the heart of the Ribera del Duero, on the Golden Mile, next to the most emblematic wineries in Spain. With a privileged location among vineyards and with an imposing view of Peñafiel Castle, it is also fortunate to be surrounded by lands that hide historical treasures such as the famous Vacceo site of PINTIA, a necropolis developed between the 4th and 1st centuries BC. 

Tr3smano, refers to the initial number of dreamers who created and shaped this project: Three (Tres). They all come from a long and wide experience in the world of wine and each one brings their knowledge and passion to make Tr3smano one of the best valued wines nationally and internationally with great recognition from the main guides and competitions.

JOSÉ RAMÓN RUIZ, at the helm of La Europea in Mexico, the leading wine import and distribution company in the country, brings his extensive knowledge of the international market for quality wines with more than 50 years of experience.

FERNANDO REMIREZ DE GANUZA is one of the most important winemakers in Spain today. His philosophy is synonymous with innovation and meticulousness. It obtained international recognition for being the first Spanish wine awarded with 92 Parker points (Remirez de Ganuza Reserva 1994) and 10 years later, it achieved 100 Parker points with its Reserva 2004.

PEDRO AIBAR, one of the key figures in the Spanish world of wine, promoted the Somontano Appelation of Origin while working with Viñas del Vero. He founded one of the first boutique wineries in Spain: Bodega Blecua.

Between 2010 and 2016, he managed the famous Riojan winery El Coto, and also maintains his own family winery in the D.O Campo de Borja, Pagos del Moncayo. The name of the winery also reminds us of the old Castilian expression: ¨trasmano¨ or ¨desmano¨, that which is not within reach of the hand but a little further back, out of the way. Everything that is not easy to find and get, as it is to make a good wine. For Tr3smano, wine is made in the vineyard, which is why it is also very important for us to work with small winegrowers from the area who, thanks to their experience and hard work in the vineyards, help us continue growing and making our wines part of the best restaurants menus in the world, many of them with several Michelin stars.

 

PROVENTUS

Made from our Tempranillo or Tinta del País vineyards located at different points in the best wine-growing areas of the Ribera del Duero. From the Peñafiel area, at an altitude of about 750 m with gravel and sandy soils up to the area of Roa and Olmedillo, at about 850 m and with characteristic clay and limestone soils. These different vineyard locations allow us to obtain fruit with disparate characteristics. With work, dedication and effort, we obtain this characteristic red wine. It has been 14 months in 2-year-old French oak barrels and 10 months in the bottle prior to sale.

 

ART MILLA

Made with 100% Tinta del País or Tempranillo grapes coming from an exclusive plot of 5.5 hectares, with vineyards planted in high density to favor the root competition of the vines and to improve the concentration of the fruit. Located at about 800 meters of altitude with very poor limestone and sandy soils. Harvested by hand in small boxes and on a selection table. Cold maceration for 5 days at a temperature not exceeding 10°C. Alcoholic fermentation at a controlled temperature in small conical tanks that last for two weeks. Malolactic fermentation in barrels. 12 months in French oak barrels

TR3SMANO

100% Tinta del País from old vineyards between 40 and 80 years old located in the area of Olmedillo, Roa, La Horra, Moradillo, Pesquera and Peñafiel. All of them with different types of soil. Tr3smano is the result of the fusion of the three sub-areas from which we obtain our grapes after a meticulous selection since not every year 100% of each vineyard is harvested. There are years in which part of the harvest must be discarded to benefit the final quality of the resulting wine. Its maturation in Bordeaux barrels lasts around 18 months. It depends on each vintage and wine. A balanced proportion between first and second year American and French Oak barrels is maintained year after year. Harvest after harvest we try to make Tr3smano a wine with the personality of a great Ribera del Duero. Combining the freshness of its fruit with the aromas and flavors of a great barrel and the refinement in the bottle

TM

The maximum expression, this is the definition of TM. Red wine made 100% with Tinta del País from two exclusive vineyards over 100 years old, with very low production. Located in the area of Anguix and La Horra, on the moorland, at about 1000 m. altitude. Harvested by hand in small boxes. Comprehensive selection at the reception in the winery. Produced in exceptional years, with exceptional grapes. Not available for all vintages. The wine has been aged in a special series of barrels that are tasted month after month by Fernando and Pedro. In the end, only some of these barrels retain enough quality to be assembled and the wine bottled. The average permanence of the wine in barrels exceeds 24 months. We cannot guarantee the number of bottles each year, or in which vintages the wine will finally see the light. What we guarantee is that each of these bottles is a great work of art that is worth enjoying.

ALBILLO MAYOR

White wine made 100% with grapes of the Albillo Mayor variety. From two exclusive vineyards between 60 and 100 years old, located in the Olmedillo and La Aguilera areas with very poor limestone soil. The Albillo Mayor grape is a historical reference in the Ribera del Duero, with traces dating back to the Middle Ages. It is a versatile grape and born for the production of aging wines. It has personality, but it is delicate, therefore, it is at the mercy of the human factor since it needs to be harvested at the exact moment, neither before nor after. The slightest carelessness can subtract its full potential. His work is demanding but the final result reaches levels of excellence. Fermentation and subsequent aging in 2 new French oak barrels for 9 months. The wine has remained in contact with fine lees and has been bottled in an artisan way.