The main objective of this project is to reduce the perception of astringency in the red wines of Ribera without losing the rest of its positive organoleptic qualities such as its high coloring intensity, sensation of structure and body, and enormous intensity and aromatic complexity. The project has the collaboration of USAL, which studies the phenolic profile of the Ink of the Country of Ribera del Duero and its evolution throughout maturation; as well as the influence of phenolic maturity on the perception of astringency. It would be a question of designing a new red wine from Ribera de Duero adapted to the tastes of the consumer.