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Torremorón, made in the small town of Quintanamanvirgo, is an example of how much can be done when you start with beautiful raw material. Just west of the villages of Anguix and La Horra and north of Pedrosa de Duero and Roa, Quintanamanvirgo is well situated in the north central area of Ribera. Walking up the hill to the town square here is a trip back in time. Roughly 95 people live in Quintanamanvirgo – 85 of them work at the winery... and the other 10 work at the bar. This is the extent of the commerce in this town – everything centers around the 100+ year old, bush trained Tinto Fino vines that are the lifeblood of Ribera. The high desert climate with enormous diurnal shifts, along with the limestone plantings and elevage in stainless steel, combine to produce a wine of intense freshness and purity. When you taste Torremoron, there is no “makeup” - just the unadulterated expression of old-vine Tempranillo.
WHAT MAKES THIS WINE UNIQUE?
An expression of purity unlike any we have found from Ribera del Duero. Extremely old vines provide incredible raw material for winemaker Fernando de la Cal, who preserves the incredible freshness and elegance of Quintanamanvirgo’s fruit through stainless steel and minimal extraction in the winemaking.
2018 92 'Best Buy' W&S; 2014 90VM; 2013 89RP; 2011 92RP
100% Tempranillo (Tinto Fino). Vines planted from 1914-1934. Tended in sandy and limestone soil at 824 m (2,703 ft) elevation
Here, the fresh, red berried, mineral character of Ribera shows through, with a slightly spicy, minty note. This is one of only a few Ribera wines where you can taste the “cut” and chewy, juicy Tempranillo flavors unburdened by oak. A crisp fruited wine with structure and substance, it's neither light nor unduly heavy. This would pair well with Thai beef salad, marinated Korean BBQ pork, Peking duck and meat or chicken dishes with a piquant play of spices.
VINIFICATION AND AGEING:
The grapes are picked manually during the cool night hours. After de-stemming and crush, the must (crushed grapes and juice) is macerated for three days on the skins in stainless steel tank at cool temperature (10C or 50F). After fermentation, the wine is macerated for an additional 20 days to extract additional flavor and color from the skins. The wine is aged in stainless steel tanks for three months before filtration and bottling.
LOCATION, SOIL, CLIMATE:
Vineyards are close to the town of Quintanamanvirgo at an elevation of 824 meters (2,703 ft.) within the north central part of Ribera del Duero, within the province of Burgos (Zone 2). The vineyard soil is composed of sand with a percentage of clay and limestone in the subsoil. This area has a “classic” Continental climate. The average temperature from April-October is 59.8F, with hot days and cool nights during the growing season. The moderately low annual rainfall (17.9 in.) provides a longer ripening period which results in greater complexity and aromatic intensity in the grapes. The Burgos area of Ribera del Duero is situated at a higher altitude and has a cooler climate than either the Rueda or Toro regions to the west. The wines from Ribera's Burgos area are usually darker, more concentrated and more aromatic than wines from the western Valladolid area of Ribera del Duero.
Fresh black and blue fruit aromas are lifted and sharpened by a peppey note and a suggestion of smoky minerals. Vibrant and focused on the palate, offering intense boysenberry and cassis flavos that put on weight with aeration. Seamless and expressive, with no rough edges and a long, gently tannic finish that echoes the blueberry note.