Rippa Dorii Roble

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Elaboration of Rippa Dorii Roble

Macerations are carried out in which technique is combined with tradition, while deléstages are carried out with long macerations to increase the direct extraction of the grapes.
Always being low fermentation temperatures to naturally extract a greater number of differential characteristics of the variety.
A malolactic fermentation is carried out with controlled temperatures and a slow micro-oxygenation to promote the polymerization of tannins and anthocyanins, which give the color of this wine vividness.

What kind of wine is Rippa Dorii Roble

Staying for 3 months in barrels (80% French and 20% American) are able to preserve the fruit potential of this grape during its aging period, and preserve it so that we can enjoy it in the wine.

Wine sensations Rippa Dorii Roble

Wide, balanced and powerful.

The Ontañon winery

Our winery, founded more than 30 years ago under a family artisan environment, which still exists today, has extensive experience in Rioja viticulture.
Bodegas Ontañon transmits, harvest after harvest, the enthusiasm for the art of good work, with the dedication that a new living being demands after each harvest and deserves until he is an adult.

Rippa Dorii Roble Denomination of Origin

It belongs to the DO Ribera del Duero, a denomination located in Castilla y León, along the Duero River. It occupies the provinces of Valladolid, Burgos, Segovia and Soria.

Varieties of grapes used in Rippa Dorii Roble 

Varieties: 100% Tempranillo.
Vineyard located in the province of Burgos with an age of between 35 and 40 years.

Wine pairing Rippa Dorii Roble 

To take with spoon dishes, meats and game. As well as a companion in sausage starters.

Alcohol content of Rippa Dorii Roble

It has an alcohol degree of 13.5º vol.

Service temperature of Rippa Dorii Roble

Consume at a temperature of 14º-16ºC.