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Tempranillo from Ribera del Duero

TORREMORON 2013 from Ribera del Duero

Torremorón, made in the small town of Quintanamanvirgo, is a great example of an artisanal,
handcrafted wine with personality. Torremorón is crafted in this small village (population: 94)
whose people are very proud of their common wine heritage; everyone in town works for the winery.
Made with 80-100 year old vines, Torremorón is a genuine wine, a pure expressions of Tempranillo.

WHAT MAKES THIS WINE UNIQUE?: This is one of the most intense, pure and bright Tempranillo wines you’ll ever taste.
It is made from 80-100 year old vines, which produce grapes with unmistakably pronounced concentration and complexity!
An incredible value, this wine has consistently high quality every vintage.

Torremoron joven

RATING Vintage 2012: 89 points Robert Parker (The Wine Advocate August 2013)
Vintage 2011: 92 points Robert Parker (The Wine Advocate August 2012)

GRAPE: 100% Tempranillo. The vines were planted from 1908-1930.

PAIRING SUGGESTIONS: 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
(10ºC or 50ºF). 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 tank for three months before filtration and bottling.

Analysis: alcohol content: 14 % Vol. acidity 4,75 gr/l.
Sugar content: < 2 gr/l, pH: 3, 75 g/l. Grape: 100% tempranillo. Vineyards: Ribera del Duero, 100 % Quintanamanvirgo, Roa, Boada, Anguíx, Guzmán. Alcoholic Fermentation: fermented at controlled temperatures Temperature 28ºC Duration: 7-10 days. The pulp ferments with the skins for 18 days. Malolactic Fermentation: In stainless steel tank. PRODUCTION: 200.000 bottles

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. 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 15ºC, with hot
days and cool nights during the growing season, and moderately low annual rainfall
(17.9 in.) provides a longer ripening period which results in greater complexity and
aromatic intensity in the grapes.

TASTING NOTES by Robert Parker (August 2013):
A sensational value, this 2012 Tinto (100% Tempranillo) may merit an outstanding rating with another 4-6 months in bottle. It boasts a deep ruby/purple color, a beautiful texture, and a big, sweet bouquet of blackberries, black cherries, licorice and lead pencil shavings. Medium to full-bodied with loads of fruit, a precocious appeal, ripe tannin and decent acidity, it can be enjoyed over the next 4-5 years.”

TORREMORON 2012 Technical Sheet:

Download technical Sheet

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