Catania Roble

Catania Roble

WHY WE LOVE IT

  • Goblet trained, ungrafted vines (average age of 60 years), that sit on sandy/calcerous loam soils in La Rasa. Enviable value in a young, ambitious Ribera.

Varietal Composition: 100% Tempranillo

Elaboration: Prior to fermentation, the grapes are macerated for 3 days at a temperature of 40º F to 43º F in order to get the full extraction of aromas. Fermentation at a controlled temperature of 77º F to 79º F for one week. After the fermentation process, the wine is macerated for 10 days. Once the malolactic fermentation finishes, the wine is then aged in American oak barrels (new and previously used) for 5 months. The wine is then aged in bottle (4 months) before release.

Tasting Notes: Cherry red color with violet hues. Aromas of dark fruit, vanilla, and roasted coffee. Full mouth feel, not too tannic, with a spicy and dry finish.

PRESS

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PRODUCER BACKGROUND

Gormaz, a former cooperative that went into individual ownership in late 1970’s, is the undisputed leader in Ribera del Duero’s Eastern subregion of Soria – This zone has until recently been more or less overlooked, and we hold it in high esteem due to the unheard of concentrations of old vines that sit on original rootstock and continue to be propogated in that manner today. Fans of dusty, intense Ribera are wise to explore Soria’s individual villages deeply. You can think of grape sourcing in Ribera much as you do in Burgundy – Individual families own and control small plots, sometimes as minimal as a row or two of vines. As is the case with all of Gormaz’s offerings grapes from the winery’s “Catania” line were sourced in this manner, and in total come from 22 individual villages in Soria. Winemaker Maria Jose Garcia has been leading all activites here since 1999. It is worth noting that Gormaz was one of twelve original wineries registered to Ribera del Duero upon the DOC’s creation in 1982.