Rippa Dorii Salomon Single Vineyard Ribera Del Duero

Rippa Dorii is an Ontañón Family project, producing wines from two of Spain's most important wine regions that run alongside the River Duero - Ribera del Duero and Rueda. The name Rippa Dorii is the latin form of ‘Ribera del Duero’ – inspiration for the name and label came from the nearby 13th century chapel of Santa Maria de Ripa Dorii, in Torrecilla de la Abadesa.

They have vineyards in the heart of the Ribera region, in the Fuentecén area, bathed by the Duero and its tributary the Riaza river. Here altitudes reach over 900 metres and the climate is harsh, with irregular rain, uncertain frosts, and short and extremely hot summers. Their wines here are produced solely from the Tempranillo grape, also known in the region as Tinto Fino or Tinta del Pais.

Whilst to the west, in Rueda, grapes are sourced from a selection of Organically-certified vineyards in Torreduero, Los Curas and Hornillos, where poor, gravelly soils dominate. This includes old vine, low-yielding Verdejo fruit (over 60 years).

Rippa Dorii - wines from Castile born on the banks of the Duero.

Some of the wines in the Rippa Dorii range are Certified Organic. They come from organically certified vineyards in different areas of the Rueda DO and include grapes from old vines with very low yields, some over sixty years old and planted at varying densities.

Tempranillo,

Tinta del Pais (Tempranillo) grapes are sourced from the Salomón vineyard, less than 4 hectares in size, near the town of Fuentecén. Here the river Riaza softens the harsh winter weather and cools the intensity of the area's short but very hot summers - endowing the vineyard with a unique microclimate. The old goblet-trained vines (40+yrs) grow in predominantly limestone soils with some clay and sand.

The grapes are hand-harvested and a first selection takes place in the vineyard. A natural (rather than mechanical) pumping-over method is used, and fermentation takes place at controlled temperatures. The grapes are first cooled to 8-10 degrees C to achieve a subtle maceration, and after 4 days native yeasts from the vineyard are introduced. Fermentation lasts for 19 days with daily natural pressing. Malolactic fermemtation takes place in 100% Iberian oak barrels with two weekly punch-downs, then the wine matures in these same barrels for 11 months.

Salomón is a single vineyard wine representing a more elegant style of Ribera del Duero. There is freshness and purity here rather than tannin and power, the quality shines through in its length and complexity.

Intense aromas of ripe black fruit, black olive tapenade, tobacco and lightly floral, minty notes. The palate is complex but pure with forest fruits, cassis and balsamic notes. Well-integrated oak adds to the ripe, chalky tannins. The Spanish oak provides a complex balsamic note, and the long length finishes fresh and pure thanks to the bright acidity.

Drinks with rich stews and steak.