" We don't sell the wine without touching the vine "
Rubus Rosado Prieto Picudo 2013
No longer available.
| Country: | Spain |
| Regions: | Leon Tierra de Leon |
| Winery: | Rubus |
| Grape Type: | Prieto Picudo |
| Vintage: | 2013 |
| Bottle Size: | 750 ml |
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Product Description
Rubus Rosado Prieto Picudo 2013 is made from 100% Prieto Picudo.
Prieto Picudo is a red grape varietal grown in the interior of northwestern Spain, mainly the provinces of León and Zamora. It is the principal red grape variety in the D.O. Vino de la Tierra de León. Reds from this D.O. are required to be 60% or more Prieto Picudo. Whites are also produced with Albarín Blanco, Verdejo & Godello.
The name means "tight & pointy" (more or less). This is due to the tightly formed bunches and the slightly oval/pointy shape of the grapes. The bunch shape is reminiscent of Tempranillo; the berries are thick skinned, and dark blue-black in color. Prieto Picudo is well adapted to the difficult growing conditions in Castilla y León province - not a lot of rain, very cold winters and scorching hot summers.
The vines tend to relatively low yields, with lots of color, concentration and good acidity. Careful work in the vineyard is important, to avoid wines being harsh & overly tannic. The wines tend to age well, with firm tannins & good acidity.
A traditional style, slightly spritzy wine ("Aguja") is made in the area with Prieto Picudo and a method called "madreo". A second fermentation is provoked by adding additional bunches of grapes (stems & all) to the fermenting wine, giving it a touch of CO2 spritz and a distinctive taste.
Also, it's the same grape as Alfrocheiro Preto in Portugal. Alfrocheiro is an important variety in Dão region of Portugal.
Tasting note:
Bright clean strawberry rose color.　In the nose it is intense and fresh, with strawberry aromas and slight citric hints. In the mouth it is fresh, strong and tasty, emphasizing a delightful tingle due to its carbonic residuals.　
Alcohol: 13.6% Vol.
Total acidity: 5.4 g/l
Volatile acidity: 0.35 g/l of acetic acid
pH: 3.40
Residual Sugar: 2.6 g/l
Ideal serving temperature: 8– 10º C
Food Pairing: Perfect results when combined with salads, rice and fish. Also with roast chicken and cold appetizers.
Winery: Rubus
The Rubus Concept
Rubus wines are a private label created and used by Kysela Pere et Fils, LTD in order to buy, bottle and market wine found at incredible quality/price ratio. All Rubus wines are selected by Fran Kysela MS.
It was first used for a superb batch of 1,200 cases of Amador county Zinfandel back in 1997. The wine sold in a few days and the Rubus brand was not used since then.
During a trip in California in 2009, when Fran Kysela tasted some incredible wines (available in bottle but without label), he decided to help resurrect the brand creating an outstanding Cabernet Sauvignon from Stag's Leaps district in Napa Valley (California) , followed by an excellent Chardonnay from Russian River Valley (California)
We then developed the Rubus Zinfandel from Lodi (California).
In 2011, we added a Shiraz/Viognier blend from the Barossa in Australia.
For 2012, the newest addition to the Rubus line is a Chardonnay from Colchagua Valley in Chile.
Rubus is now its own brand representing quality for the consumer and an incredible price along the way.
Rubus Meaning
The name RUBUS means "raspberry" in Latin and it is the name given to the genus of flowering plants in the rose family. For instance, here are some famous fruit from the Rubus family with their latin names:
Rubus fruticosus agg. – Blackberry
Rubus idaeus – European Red Raspberry
Rubus occidentalis – Black Raspberry
Rubus pensilvanicus – Pennsylvania Blackberry
Rubus strigosus – American Red Raspberry
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PRODUCTION AREA: S. Benedetto di Lugana. The grapes are harvested exclusively from our own vineyards; harvesting is strictly manual in small 17kg-crates
TRAINING METHOD: Guyot, double arc
Golden, warm, intense straw yellow. Immediate exotic notes.
It develops in a very pleasant fashion, good mineral impression Rich, succulent and well balanced for a truly
satisfactory mouthfeel. Mineral on the finish with just enough acidity to
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FOOD: Sea or lake fish to bring out its outstanding features; goes well with white meat and soup, and has quite a surprising affinity with tasty cheese
ALCOHOL BY VOLUME: 13% vol
SERVING TEMPERATURE: 10-12 degrees Celcius
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