Santiago Ruiz

The grapes for this wine are selected from our own vineyards in SanMiguel de Tabagon and Tomio, located in ORosal area. Maceration of grapes occurs through a soft pressing. After the sediments have settled down for15 to 20 hours, the juice is fermented under controlled temperature between 16-17ºC for 20-25 days. After the fermentation there is anaging 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.

Winery

Santiago Ruiz

Vintage

2016

Winemaker

Luisa Freire

Type

White

Annual Production

Region

DO Rías Baixas - Rosal

Composition

Albariño (74%), Loureiro (10%), Godello (7%), Treixadura (5%) and Caiño Blanco (4%).

MSRP

20

Ratings

Robert Parker

Guia Penin

Wine Spectator

International Wine Cellar

Wine Enthusiast

Decanter

Awards

Serving Temperature

11

Drink By

Pairings

fish,chicken,Cheese,oyster,seafood,salads

Serving Temperature

11

Drink By

Pairings

fish,chicken,Cheese,oyster,seafood,salads

Vineyards

Vineyard Size

38 hectares

Elevation (Meters)

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.

Exposure

Training Method

Tall wire trellis

Harvest Date

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.

Malolactic Fermentation

Maceration Technique

Maceration of grapes during a soft pressing

Ageing (Sur Lie)

After the fermentation there is an aging time with the lees

Length of Maceration

Analytical Data

Alcohol

13

Acidity

6.3

pH Level

Dry Extract

20

Residual Sugar

1.8