CH I / THE WINES

Rueda

The grammar of soils and landscapes

Rueda is a captivating world; the quintessential expression of Castile’s white wines. At Rippa Dorii, we work with a meticulous selection of vineyards situated across the most prestigious enclaves of the Rueda DO. This allows us to harness the distinct personalities of the diverse soils that define the territory’s rich complexity: gravelly terrains, limestone outcroppings, and both diluvial and alluvial terraces. Our vines thrive on gentle slopes at altitudes exceeding 700 meters, enduring an extreme climate of long winters and brief summers, where the heat coaxes the Verdejo grapes toward perfectly balanced ripeness.

VINEYARD ELEVATIONS

The average elevation of Rueda’s vineyards ranges between 700 and 950 meters above sea level, forming an undulating landscape. These vines patiently withstand harsh winters, fleeting springs prone to late frosts, and scorching summers, occasionally tempered by the region’s characteristic seasonal storms.

THE DUERO PLATEAU

Located in the heart of the Duero river basin, Rueda sits upon a high-altitude plateau of soft reliefs exposed to Atlantic winds. Broad alluvial and diluvial terraces line the banks of the Duero and its tributaries: the Trabancos, Zapardiel, and Adaja. Vegetative budbreak is late, with pruning extending into March or even April. Rainfall is sparse, ranging from 400 to 500 mm annually, and the soil pH fluctuates between 7 and 8. This geological substrate has evolved into brown soils over allochthonous stony deposits, creating the iconic cascajoso (stony) terrains where Rueda’s finest vineyards are rooted.

FAITHFUL TO THE TERROIR: WINES WITH IDENTITY

Rippa Dorii manages vineyards across the five key districts of the DO, allowing us to blend styles and interpret each vintage through a global lens. Our viticulture represents a point of difference: balanced, rational, and honest development in harmony with nature. This philosophy defines our identity; we strive to “read” each vintage and remain as faithful as possible to what the land provides.

THE SOILS OF RUEDA: THE KEY TO CHARACTER

The soils of the Rueda Designation of Origin are fundamental to its viticultural identity, particularly regarding the profile of Verdejo, the region’s signature variety. While the high-altitude plateau and rigorous continental climate are influential, it is the subsoil that imparts a distinctive hallmark.

• Alluvial and Stony Soils (Las Cascajeras): The most emblematic and sought-after for premium age-worthy wines. Found on the fluvial terraces of the Duero, these soils feature surface pebbles (cobblestones) over clay and sand, with limestone at depth. The stones facilitate drainage and retain solar heat, aiding nocturnal ripening in a zone with extreme diurnal temperature shifts. Roots delve deep for minerals, enhancing aromatic complexity.

• Sandy-Loam Soils: Less stony but well-aerated, these soils offer good water retention. They are ideal for producing grapes with vibrant acidity and fresher aromatic profiles, consisting of a balanced mix of sand, silt, and clay.

• Clay Soils with Carbonates: These possess a higher water-holding capacity, acting as a safeguard during drought years. The underlying limestone provides structure and minerality, occasionally allowing for more vigorous vegetative development.

We love verdejo

Its finesse, its elegance on the palate, its volume, wrapping around the mouth. Its persistence, its length, its aromatic complexity, which is what is often what is considered its main essence, but which is by no means the only thing. Verdejo offers two wonderful sensations: its structure, with a special, powerful, dense mouth-feel … And then that exciting touch of bitterness in the finish which means you will never forget it.

Cold management,
natural settling,
and indigenous yeasts

The grapes arrive at the winery preserving the freshness of the nocturnal harvest; however, it is crucial to further reduce their temperature. The primary aromas are located within the skins, and if extraction is not performed at the precise temperature, the resulting fragrances will lack clarity and refinement. Inadequate temperature control during extraction leads to undesirable herbaceous notes and coarse tannins.

MUST COOLER AND NATURAL SETTLING (DESFANGADO)

Upon reception, the “paste”—a mixture of pulp, must, and skins—passes through a must cooler (heat exchanger). This system consists of concentric serpentine tubes that transfer intense cold to the grapes before they reach the press. Its advantages are paramount:

• Optimized Aromatic Extraction: By lowering the temperature, we maximize the transfer of aromatic compounds from the skins to the must during pressing. Furthermore, as we ferment using indigenous yeasts found on the skins, maintaining the must below 14-16°C prevents the premature onset of fermentation. This allows for natural settling (gravity-fed débourbage), cleaning the must without stripping its “nerve” or vitality through aggressive mechanical processes like filtration or centrifuging.

• Purity of Fermentation: Natural settling ensures the cleanest possible fermentation, free from aromatic contamination, and characterized by a steady, gentle thermal curve. Masterful cold management is essential: first, for the aromatic transfer from skin to must, and subsequently, to allow the must to clarify naturally before fermentation begins.

• Preservation of Organoleptic Integrity: Static sedimentation in the tanks typically lasts between 24 and 40 hours. Once the clear must is racked, it is allowed to reach ambient temperature naturally before spontaneous fermentation commences. This process preserves the full spectrum of organoleptic qualities, ensuring a wine of superior purity and character.