Francisco Barona Ribera del Duero is a red wine produced by Barona Bodegas y Viñedos, an estate based in Roa within Spain's prestigious D.O. Ribera del Duero appellation. The wine is crafted by Francisco Barona, a third-generation viticulturist who grew up in a family of humble farmers in Roa de Duero, traveled to Bordeaux to work at Château Pavie-Macquin and study oenology at the University of Bordeaux, and returned in 2010 to found his own estate. His approach is widely considered among the most exciting in the region, leading a movement away from commercialization and back toward the traditionally farmed, old-vine heritage that defined Ribera del Duero's reputation.

The wine is made primarily from Tinto Fino (Tempranillo), field-blended with Garnacha Tinta, Albillo, Bobal, Jaén, and other indigenous varieties grown across 45 hectares of old vineyards spread across the villages of Roa, Anguix, Pedrosa de Duero, and La Aguilera. The vineyards were planted between 1908 and 1948 on calcareous clay soils intermixed with sand and gravel, at high altitudes under a continental climate. Barona farms without any chemically synthesized fertilizers, pesticides, herbicides, or fungicides, does not irrigate, and avoids defoliation to allow clusters to ripen naturally in shade.

In the cellar, grapes are rigorously sorted, destemmed but not crushed, and transferred by gravity to open-top stainless steel vats where spontaneous fermentation begins with native yeasts and no inoculation. Maceration is kept deliberately gentle, with manual punchdowns performed once per day to limit over-extraction from the concentrated fruit. Malolactic fermentation occurs in new French barrique, where the wine then ages for 16 months. The wine is bottled unfiltered and unfined. Francisco Barona has received acclaimed scores including 97 points from Jeb Dunnuck and 95 points from Tim Atkin, and is imported to the United States by Jorge Ordóñez Selections.