Wine Label

Santiago Ruiz

Winery: Santiago Ruiz
Vintage: 2016
Winemaker: Luisa Freire
Type of Wine: White
Bottles Produced: N/A
Region: DO Rías Baixas - Rosal
Composition: Albariño (74%), Loureiro (10%), Godello (7%), Treixadura (5%) and Caiño Blanco (4%). Per Year
MSRP: $20
ExWorks (at Bodega): N/A
Searcher ID/Link: Open (in New Window)
Wine Ratings
  • N/A Robert Parker
  • N/A Wine Spectator
  • N/A Wine Enthusiast
  • N/A Wine and Spirits
  • N/A International Wine Cellar
  • N/A Decanter
  • N/A Guia Penin
Shelf Taker
Wine Description
The grapes for this wine are selected from our own vineyards in San Miguel de Tabagon and Tomiño, located in O Rosal area. Maceration of grapes occurs through a soft pressing. After the sediments have settled down for 15 to 20 hours, the juice is fermented under controlled temperature between 16-17ºC for 20-25 days. After the fermentation there is an aging time with the lees.

Tasting Notes

Clear and bright yellow. Intense and complex nose showcasing aromas of fruit (apple, pear, apricot), herbs (lemon verbena, aniseed) and mineral notes. Full bodied, its fruity complexity returns combined with wet-stone minerality on the palate prior to a long and crisp finish. The combination of five native grape varieties to Rias Baixas makes this a wine with a uniquely distinct character.

Notes for Consumers
Optimal Serving Temperature: 11°C
Drink By: N/A
Pairing(s): fish, chicken, Cheese, oyster, seafood, salads
Vineyard Size: 38 hectares
Soil Composition: The primary soil type in the Santiago Ruiz vineyard in Tomiño is of sedimentary origin: frank sand with a granite base rock, which gives the resulting wine its characteristic wet-stone minerality. The sand and alluvial rock content is high, therefore the soil is very well drained and perfect for adding hydric stress to the vines as both organic matter and water are washed out easily. Easy drainage and moderate hydric stress result in higher grape quality potential but lower yields.
Training Method: Tall wire trellis
Elevation: N/A
Exposure: N/A
Harvest Date: N/A
Winemaking & Aging
Fermentation: After the sediments have been settling down for 15 to 20 hours, the juice is fermented under controlled temperature between 16-17ºC for 20- 25 days.
Maceration Technique:: Maceration of grapes during a soft pressing
Length of Maceration: N/A
Malolactic Fermentation: N/A
Ageing (sur Lie): After the fermentation there is an aging time with the lees
Ageing in Months: N/A
Analytical Data
Alcohol: 13%
pH Level: N/A
Residual Sugar: 1.8 g/l
Acidity : 6.3 g/l
Dry Extract: 20 g/l