Rubatos
Rubatos
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
La Niña de Cuenca will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Spain
Region/Subregion:
Castilla la Mancha/Manchuela
Classification:
DO
Certification:
Organic
Grape:
Bobal (100%)
Bobal (100%)
Vintage year:
2021
Color:
An attractive deep cherry colour with violet highlights, clear and bright
Aroma:
Intense and fruity on the nose with blackberries and ripe cherries, nuances of vanilla and soft spices as it opens up.
Taste:
On the palate smooth and balanced with concentrated fruit flavours, and a subtle touch of liquorice and spice. Silky texture and integrated tannins give good complexity and structure without losing expression of the fruit.
Alcohol content:
14%
Sugar content:
1.6 g/l
Acidity:
5.23
pH-value:
3.73
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
-
Food pairing:
Charcuterie, Cheese - mature and hard, Game, Lamb, Pork, Veal, Vegetables
Ageing potential:
1 - 10 years
Food pairings by the winemaker
- Charcuterie
- Cheese - mature and hard
- Game
- Lamb
- Pork
- Veal
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Limestone
Terroir:
La Nina’s vineyards average 725m above sea level, benefiting from the higher altitude and nocturnal breezes with a longer ripening season. The very low rainfall, dry climate and Solano winds in August and September help minimise disease. Manchuela soils are distinctly uniform, composed of lime- bearing clay and gravels to around 30cm over limestone, formed from marine sediments during the Miocene period. They are well-drained and mineral-rich, promoting deep root growth and balanced acidity in the wines.
Harvest:
Picked by hand
Fermentation:
-
Storage:
-
Winemaker:
Diego Morcillo Fortea
All the plots are harvested and vinified individually. Bunches are destalked. The must is macerated on the skins. Spontaneous fermentation from natural yeasts in 500 and 1000 litre tinaja clay jars, followed by pressing and malolactic fermentation. No fining and a light filtration before bottling. Aged for 10 months in tinaja clay jars with minimum 1 year in bottle before release.