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