Santiago Ruiz

Winery:

Santiago Ruiz

Vintage:

2015

Winemaker:

Luisa Freire

Type of Wine:

White

Region:

DO Rías Baixas - Rosal

Composition:

Albariño (69%), Loureiro (13%), Godello (5%), Treixadura (9%) and Caiño Blanco (4%).

MSRP:

$20

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 white flowers (citrus blossom, lilies), herbs (lemon verbena, aniseed), fruit (melon, pear, papaya) and subtle notes of spice. Full bodied, its fruity complexity combines with wet-stone minerality on the palate prior to a long and crisp finish. The combination of five grape varieties native to Rias Baixas makes this a wine with a uniquely distinct character.

Notes for Consumers

Optimal Serving Temperature:

11°F

Pairing(s):

chicken

Vineyards

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

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

Ageing (sur Lie):

After the fermentation there is an aging time with the lees

Analytical Data

Alcohol:

13

Residual Sugar (g/l):

1.8

Acidity (g/l):

6.2

Dry Extract (g/l):

20