Rippa Dorii Roble

Elaboration

We make an initial selection in the vineyards by tasting the grape for ripeness so as to decide the date for the harvest and the optimum time to pick in order to achieve the highest amount of fruit notes.

Maceration: The grapes are left to macerate with the skins for three days prior to fermen- tation.

Fermentation: Gentle and allowed to spread over time (more than 14 days), with tempera- tures between 21 and 23oC. We then trigger the malolactic fermentation during the final stages of alcoholic fermentation.

Seven months in new casks, made up of 40 per cent American oak and 60 per cent French oak, with different levels of toasting. All the casks are being used for their first vintage.

Tasting

COLOUR. Intense, violet-coloured robe which underlines its youth and liveliness. Persistent tears in the glass.

AROMA. Intense fruit aromas of ripe, dark berries such as blackcurrants, blueberries and blackberries. Subtle notes of red berry fruit also appear along with floral nuances of violets. Slight aroma of well-integrated oak without overshadowing the fruit which is always present. Hints of liquorice and a presence of the clay soils of the Fuentecén heaths.

TASTE. A lively mouth-feel with a very pleasant, balanced attack. A long drink. Good balan- ce of acidity, tannins and alcohol. In the retronasal phase its fruit essence returns.