Hornillos Ballesteros

Hornillos Ballesteros

In 2002, both third generation grape growers in DO Ribera del Duero, long-time friends turned brother in laws, Miguel Hornillos and Javier Ballesteros, decided to blend their knowledge, curiosity and passion for their vineyard work into a new generation of winemaking tradition for their families. Since then, the brothers have become faithful students of their parcels and strive for a more complete understanding of their combined 40 hectares in the surrounding areas of Roa in Burgos. We are talking vineyards so attractive that the majority of their precious grape production gets sold at top dollar to some of the region’s most prominent wineries like Pago de los Cappellanes and Alion.

And each year following a meticulous squirreling of only 10-15 % of their harvest, they hand craft wines on the side of the road in a humble little winery that houses their vision: MiBal.

This soulful project of Miguel and Javier has a natural respect for their beautifully maintained, hardly touched vineyards by producing ecologically farmed wines, following biodynamic philosophies and practices with a minimalistic intervention approach to their winemaking.

The result is incredibly fresh wines with bright acidity and a purity of concentrated dark fruit wet earth and savory textures. Their elegance and balance are expressive of higher altitudes (2700 ft above sea level) and the complex blending of the terroirs of clay, sand and gravel. They incorporate the use of used American and French oak barrels to age their Crianza, and the Joven is juicy and oak free. If you have been over oaked and unimpressed with value priced Ribera del Duero, do not miss these true to place, pure in fruit, downright tasty wines.

Mibal Ribera del Duero Joven

From 50-75-year-old Tempranillo vines planted at 700-900 meters
elevation in the Roa region. After a manual harvest, the fruit is destemmed. 12-day fermentation in stainless
steel.

Mibal Ribera del Duero Crianza

From 50-75-year-old Tempranillo vines planted at 700-900 meters elevation in the Roa region. After a manual harvest, the fruit is destemmed. 12-day fermentation in stainless steel. Aged for two years in American and French oak that is between 1-3 years old.