Bodegas Tobia Rioja Crianza

Oscar Tobia, trained as an Agricultural Engineer and completed a Master in Viticulture and Oenology. In 1994 he undertook his business adventure by founding his vital project: Bodegas Tobía. Betting from the outset on innovation and creativity, he produced the first barrel-fermented rosé in Spain in 1996, Alma Tobía.

He is a pioneer in Europe in using intelligent tanks that respect the environment and allow for maximum expression and quality wines to be obtained. His business vocation was awarded the Internationalization Award by the La Rioja Chamber of Commerce in 2002.

Since 1994, he has based his work on the creation and development of three brands: Tobia, Óscar Tobia, Alma Tobia. Oscar’s main philosophy has always been to creative, innovative with a non-conformist spirit.

Tempranillo,

A year of great quality, in which initial expectations were far exceeded, as they were not at all flattering with vineyards affected by major mildew attacks, areas affected by hail and the uncertainty of manual harvesting due to the problems caused by covid19. However, the weather was favourable during the key months of September and October, with little rainfall, which was expected to be much more abundant, and a northerly wind, which led to exceptional grape quality.

The varieties that make up this wine for the 2020 vintage are 73% Tempranillo, 27% Garnacha.

The selected vineyards are high quality vineyards, where maximum grape yields do not reach 5,500 kg/ha. They
are exceptional, dry-farmed estates, between 20 and 60 years old, spread over different municipalities such as
Tudelilla, Arnedo, Ocón (Rioja Oriental), Laserna (Rioja Alavesa) and Hormilla (Rioja Alta). These vineyards are
planted at significant altitudes, ranging from 520 m to 600 m above sea level, which will provide a great natural freshness to the wines.

Most of the wine assembly follows a destemming process where the grapes are vatted with a cold pellicular maceration (12ºC) for 48 hours. This vinification is carried out in our “intelligent tanks” with gentle destemming and without crushing the grapes, for 7-9 days at a controlled temperature of 23-25ºC maximum, in order to favour the extraction of fruit aromas. Vinification is completed with ageing in 2 and 3 use American oak barrels with light toasting for a period of 12 months. A small part of the final blending of the wine, which would be that of the youngest vintage, is made by the traditional method of whole bunches with stems. Final blending of the different wines and clarification with egg whites before bottling.

Intense and elegant stream of aromas first showing fruits such as dried prunes, cherries, and liquorice. Then spicy notes like black pepper, cloves and nutmeg arise, followed by reminiscences of tobacco leaves, all over a fragrant background of toffee and smoky hints.
On the palate, it is gentle, velvety, and voluminous. Meaty ,rounded, full bodied and unctuous. Ripe with a long and lingering finish and very polished tannins with spicy aftertaste.

Delicious with chargrilled Lamb skewers or tomatoey curry.