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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.
Historical vintage because of its low yields and early ripeness being the earliest in history, even before the one from 2015. The decrease in the vineyards yield was mainly influenced by two climatic factors: on the one hand, the spring frost from April 28th that affected mostly the vineyards from Rioja Alta, and on the other hand, the drought; with an extremely dry year. Another extra factor that took a deep impact on the vineyards was their slowed down vegetative development, as a consequence of the highly productive harvest from 2016. In quality terms, the sanitary conditions of the grapes were perfect too, with total absence of disease and plagues. An excellent vintage in quality, with very ripe wines, higher in alcohol values than average, but very suitable for ageing.
55% White Tempranillo comes from a young vineyard located in La Rioja Alta in 2008, at an altitude of 620 meters on a stony clayish ferric soil, with an Atlantic microclimate influence and a controlled production of 5,000 kg/Ha.
35% Viura comes from over50 years old vines, located in La Rioja Alta, in the High Najerilla valley with calcareous clayish soils and altitudes between 550 and 590 m with Atlantic microclimate influence. Yielding was about 5,200 kg/Ha.
8% Maturana Blanca comes from a vineyard located in Hormilla (La Rioja Alta) and planted in 2008, at an altitude of 650 m. with a North orientation and Atlantic microclimate. Yield limited at 4.000 kgs/ha.
2% Malvasia comes from over 60 years old vines, located in La Rioja Oriental on very poor and rocky soils and a Mediterranean microclimate influence. Its yield was only of 4,000 Kgr./Ha.
Hand picked harvest and winemaking in small batches of each grapes varieties destemmed and uncrushed separately. Cold maceration during 48 hours. Must bleeding and exclusively the free run juice is initially fermented at a controlled temperature of 13-15 C Alcoholic fermentation occurs in lightly toasted French (45%) and American (55%) new oak barrels, Aging with its lees for 20 months in the same oak barrels with regular “battonage” of the fine lees.
Finally, all different batches are assembled and aged for a minimum stay of 16 months in bottle without tartaric acid addition.
Stream of clean, fragrant, and intense aromas of quince, honey, ripe pineapple and citric fruits, assembled with smoky aromas of cinnamon and white chocolate. On the palate, it is fresh, mellow, creamy, voluminous, and round with a great acidity that makes is refreshing.
Unctuous. Scented aftertaste of quince and honey. Long and lingering finish.
Fish pie or smoked haddock fish cakes.
Lovely now but will improve with 5-8 years careful cellaring.