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Óscar Tobía, trained as an Agricultural Engineer and completed a Master in Viticulture and Oenology. In 1994 he undertook his business adventure by founding his vital project: Bodegas Tobía. Betting from the outset on innovation and creativity, he produced the first barrel-fermented rosé in Spain in 1996, Alma Tobía.
He is a pioneer in Europe in using intelligent tanks that respect the environment and allow for maximum expression and quality wines to be obtained. His business vocation was awarded the Internationalization Award by the La Rioja Chamber of Commerce in 2002.
Vintage 2019 was of excellent quality, because of different factors, but above all, because of the vineyard’s low vigour and low yield. Wines with greater balance of these qualities, straightforward fruity aromas, high content in polyphenols and optimal ripeness of the grapes. Along with the impeccable sanitary conditions of the grapes and the climate during the ripening process, this vintage could be considered one of the best ones from last years.
Selected grapes from different Tempranillo vineyards throughout La Rioja aged between 20 and 30 years.
Meticulously hand selected grapes from different Tempranillo Vineyards between 20-30 years old. Whole berry cold maceration is carried out after destemming at controlled temperature for 2 days. Alcoholic Fermentation is carried out in tank at controlled temperatures.
Malolactic fermentation took place in French and American oak barrels followed by ageing for 15 months in the same barrels. Stabilization took place in the barrels, without adding any fining substance. Aging period was completed with a minimum stay of 6 months in bottle. Bottled without filtration so as to respect the quality of the wine.
Intense and elegant stream of aromas first showing fruits such as dried prunes, cherries and liquorice. Then spicy notes like black pepper, cloves and nutmeg arise, followed by reminiscences of tobacco leaves, all over a fragrant background of toffee and smoky hints.
On the palate, it is gentle, velvety, and voluminous. Meaty, rounded, full bodied and unctuous. Ripe with a long and lingering finish and very polished tannins with spicy aftertaste.
Chargrilled Lamb skewers.
Lovely now but will improve with 3-5 years careful cellaring.