Rippa Dorii Geografías Salomón

Elaboration

We started grape picking at dawn on the fifth of October, by hand. The wine from this plot is made following a technique in which we manage to ensure that the cap of skins is always soaked with must without the need for mechanical procedures and with gentle pumping over. We make use of the carbon gas produced by fermentation in the vinification process. The grapes are cooled down to 8-10o during maceration in order to fix the aromatic compounds. Fermentation lasted for 19ndays with daily natural gentle pressing until deva- tting.

We carried out the malolactic fermentation in new Iberian oak barrels (Spanish oak, Quercus pyrenaica or rebollo oak), with pigeage twice per week. At the end, the ageing has lasted eleven months in these same casks, where the tannins have reinforced the length and depth of the wine.

Tasting Notes

COLOUR. Black-cherry, signs of youthfulness around the rim, bright, a dense robe and a very typical “Ribera” colour. It tinges the sides of the glass with dense tears or legs.

AROMA. A lot of very ripe, black fruit on the nose, black olives, very subtle, well-integrated wood, tobacco leaf, wild berries and very subtle spice from the oak. Complex and inviting, with hints of balsamic herbs, mineral nuances, blackcurrant and spices coming throug.

TASTE. High concentration of fruit on the palate, great acidity. A very long, very pleasant finish and well tamed, ripe tannins. An excellent balance of fruit and wood. Intensity and elegance. Elegant texture and a very special fluidity in the mouth.