Winery Iβon d'urRubi Colección Reserva
wine
This wine generally goes well with
The Rubi Colección Reserva of the Winery Iβon d'ur is in the top 0 of wines of Somontano.
Details and technical informations about Winery Iβon d'ur's Rubi Colección Reserva.
Discover the grape variety: Genovèse
Simple, fresh dry whites with a pale golden colour, a supple palate and preserved acidity, showing undemonstrative aromas of citrus (lemon), white flowers and Mediterranean herbal notes. Rustic, airy profile to drink young. Preserved for its heritage value in a few confidential plots in Provence and Corsica, among the ancient varieties under study. Native white variety from south-east France, almost extinct since phylloxera.
Informations about the Winery Iβon d'ur
The Winery Iβon d'ur is one of of the world's greatest estates. It offers 7 wines for sale in the of Somontano to come and discover on site or to buy online.
The wine region of Somontano
Aragonese DO at the foot of the Pyrenees ("below the mountain"), 4,300 ha between 350-1,000 m. A cosmopolitan vineyard mixing native and international grapes. Dense reds with signature notes of blackberry, cherry, spices and a balsamic touch: spicy Tempranillo, firm Cabernet Sauvignon, round Merlot, sunny Garnacha, rare native Moristel and Parraleta. Fresh Macabeo, ample Chardonnay, opulent Gewürztraminer whites (lychee, rose).
The wine region of Aragon
Autonomous community of northeast Spain, historic kingdom of Iberian red Grenache (~75%). Signature Garnacha: generous and sun-drenched with signature ripe cherry, crushed strawberry, garrigue, kirsch, sweet spice and a balsamic touch, round tannins and a warm, alcoholic palate. 4 major DOs: Cariñena the largest (old vines), Calatayud high-altitude, Campo de Borja and Somontano at the Pyrenean foothills. Fresh Macabeo and Garnacha blanca whites.
The word of the wine: Bâtonnage
A very old technique that has come back into fashion in modern oenology, which consists of shaking the white wine in the barrels at the end of fermentation, or after fermentation, with a stick or a flail, in order to suspend the fine lees composed of yeasts at the end of their activity. This process is sometimes used for red wines.
