Rubatos
Rubatos
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
La Niña de Cuenca tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Spain
Region/Underregion:
Castilla la Mancha/Manchuela
Klassificering:
DO
Certifiering:
Organic
Druva:
Bobal (100%)
Bobal (100%)
Årgång:
2021
Färg:
An attractive deep cherry colour with violet highlights, clear and bright
Arom:
Intense and fruity on the nose with blackberries and ripe cherries, nuances of vanilla and soft spices as it opens up.
Smak:
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.
Alkoholhalt:
14%
Sockerhalt:
1.6 g/l
Syra:
5.23
pH-värde:
3.73
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
-
Mat till vinet:
Charcuterie, Cheese - mature and hard, Game, Lamb, Pork, Veal, Vegetables
Mognadspotential:
1 - 10 years
Vinmakarens matrekommendationer
- Charcuterie
- Cheese - mature and hard
- Game
- Lamb
- Pork
- Veal
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
-
Lagring:
-
Vinmakare:
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.