Click to find out more.
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.
Since 1994, he has based his work on the creation and development of three brands: Tobía, Óscar Tobía, Alma Tobía. Oscar’s main philosophy has always been to creative, innovative with a non-conformist spirit.
Vintage of high quality, which is one of the best in the last years were expectatitions were highly overcome; Initital forecast was not extremely favourable due to the different mildew attacks and hailing storms caused in different areas of the DO, joined to the uncertainty provoked by the Covid19 regarding the lack of experienced workers for manual harvest. In spite of all that, the benevolent climatology during the ripeness process in October and November with low rainfall and North winds, helped to finally get exceptional quality grapes.
Chardonnay comes from a spectacular mountainous vineyard planted in 2016 with an altitude between 750 and 800 meters in Rioja Oriental on a sandy calcareous soil. Selected low yielding clone of high acidity that does not overcome 5.000 kgs/ha. Purely Atlantic microclimate. White Tempranillo comes from a Rioja Alta vineyard, with a north orientation and a continental Atlantic microclimate and controlled and very balanced productions. Limestone clayish soil.
Manual and selected harvest of the two vineyards and vinification of each grape separately. Pre-fermentative cold maceration of destemmed and uncrushed grapes during 2 days in smart Ganimede tanks with CO2 to favour the aromatic extraction of each grape.
Must bleeding and alcoholic fermentation of each must at a controlled temperature of 13-15ºC carried out into new light toast fine grain “foudres” and French oak barrels for the Chardonnay and American oak for the White Tempranillo. Aging for 7 months in the same French and American oak new barrels with daily fine lees battonage. Final blending of the different varieties before being bottled in July 2020, without tartaric acid addition.
Very intense symphony of fruity notes like ripe pineapple, passion fruit, mango, citrus, pear and candied fruits over an elegant backdrop of floral and pastry aromas: cinnamon, honey & vanilla notes. Subtle, elegant and delicate.
On the palate, it is voluminous, silky, sweet, and round with a very well integrated refreshing acidity, length and good drinkability. Mouth watering. Pleasant aftertaste of fruit (quince) and vanilla notes and an elegant lingering finish.
Roast chicken with roast juices and all the trimmings.
Now but up to 5 years with careful cellaring.