Miguel Martin - wine company, established in 1994 with the objective of gathering several wineries located in the best origin denomination D.O. (Appellation) in Castilla y León. All with a common factor, which are washed by Duero river. 
In 1920 Gregory Martin used to tour the region with a cart pulled by mules and laden with wineskins.
Later in 1954 Julian Martin built a winery in Cubillas de Santa Marta twenty years later he enlarged and improves the facilities turning into a great wine merchant nationally.
Gregorio Martin grandson, third generation, runs the company combining traditional methods with the most modern systems in vinificación (making wine), aging and bottling. Taking weight like International Winemaker.

Flumen Dorium Joven
Wine made from 100% tempranillo grape variety. Maceration and fermentation occur at controlled temperature in stainless steel vats. Intensely red, with purple and bigarreau-cherry hues. Its nose is fruity over slight secondary aromas of red somewhat ripe fruit. It has a balanced, silky taste, with a perfect combination of tannin and acidity. You can drink it with red meat, stews and small game. It develops well in the bottle, up to 5 years.

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Flumen Dorium Roble
Wine made from 100% tempranillo variety, picking by hand. Fermentation occurs at controlled temperature from 26 – 28ºC in stainless steel vats, with 15 days of maceration and malolactic fermentation in oak tanks.
It settling from 4 to 6 month in American and French barrels. Intensely and clean red color, with purple and cherry hues also shades of dark crimson. Its nose is complex and very fruity over aromas of red somewhat ripe forest fruit, balsamic with slight secondary toasty aromas from the barrels. It has balance with good structure smooth tannins and round. PDF Download Shelf Talkers Flumen Dorium Roble

Flumen Dorium Crianza
The best dark tempranillo grapes are selected from 40-year-old vines to make this wine. The grape is manually harvested and selected. The wine ferments at a controlled temperature of 28º, with daily pumping-over and maceration during
15 days. Once the malolactic fermentation is over, the wine is transferred into red oak and French oak casks, where it matures for 12 months. Then it is kept 12 months in the bottle.
Dark cherry colored, with deep-red shade. Its ripe fruity aroma develops a blackcurrant and cherry nose with spicy, roasted, tobacco and vanilla nuances. Its taste round and meaty, with an important tannin content, velvety in the mouth and an elegant and lingering aftertaste. It matches red meat, grilled meat, big and small game, Iberian ham and stews. Storage period: From 5 to 15 years. 

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