LA ROZA 2018

An out of the ordinary quality and a unique personality

La Roza con caja de madera

To elaborate this wine, the work of a team that has pampered for years three small plots with 165-year-old vines has been necessary.

BUY
La Roza 1

Unique wine heritage

As part of the recovery plan of La Roza, it has been necessary to carry out actions such as fencing off the plots to minimize the damage of different animals that live in the valley and incorporating organic matter progressively onto the soil.
La Roza 2

Between oak forest and scrubland

La Roza is located in a clearing in a holm oak and scrub forest, on a terrace at the beginning of the Atauta Valley on the east side.
La Roza 3

Terroir: exceptional qualities

La Roza comprises 2,29 hectares of vineyards distributed in 19 plots. Of these, 3 plots, 0, 24 hectares and 689 vines stand out for their quality. With them we elaborate our Dominio de Atauta La Roza.
La Roza 4

A discrete freshness and structure

60 cm of loose sand with a lot of medium size pebbles, followed by another 40 cm of sand mixed with clay, ensure the mature character and a silkiness that will constitute the DNA of this wine.

“La Roza” takes the elegance of tinto fino a step further, and has everything that we look for our terroir wines from Dominio de Atauta: an uncommon quality and a unique personality.

On the nose we can feel that we are in the middle of the oak forest, surrounded by thyme and wild lavender. In the mouth we can feel the enormous elegance that we expect from the poor and sandy soil that covers our mouth with silk.

VINTAGES

2018 was a year full of surprises: spring frosts suggested another difficult year, but the amount of water accumulated during the winter allowed the vines to recover and sprout well…and surprisingly, with a lot of grapes. A cold and late cycle heralded a very delayed harvest, synonymous in the area with a difficult harvest, but unusually warm and dry months of September and October allowed for perfect harvesting conditions

Hand-picked in 11 kg boxes. Double sorting table for bunches and grapes, destemming (no crushing) and vatting in 1,000 L open stainless steel tanks. Cold maceration (at 10°C). Malolactic fermentation and aging in second-use barrels. The entire production process, from harvesting to racking and bottling, is carried out according to the biodynamic calendar.

Cherry red color. Its intense, balsamic aroma evokes the forest glade where it comes from; lemon thyme and wild lavender intertwine with the fruity aromas of ripe red fruit. On the palate, it reveals itself as the “grand vin” that it is, elevating elegance to its highest expression, with a subtle yet seemingly eternal structure on the palate.

A total of 581 bottles of De La Roza 2018 have been bottled.

Wine Advocate: 98

Tim Atkin: 95

James Suckling: 96

Guía Peñín: 100

Guía Gourmets: 97

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, especially those containing meat such as rabbit paella, rice black pudding, and dishes flavored with black truffles.

La Roza 2018 Technical Sheet


The usual late bud break in the Atauta Valley left without consequences the intense frosts at the end of April, which considerably reduced the production of Ribera del Duero, so 2017 was an excellent year in the Atauta Valley, impeccable from a sanitary point of view. 2017 is the perfect balance between concentration, freshness and elegance. One of the great vintages of Dominio de Atauta.

Double selection (both clusters and berries) is performed upon arrival at the winery. Vinification is carried out with indigenous yeast in open stainless steel vats with a capacity of 1,000 liters, employing delicate plunging techniques. Malolactic fermentation is conducted in stainless steel vats.

Bigarreau cherry colour. Sensation of intense perfume and balsamic notes which takes us to the clearing of a forest from where it this plot is located, lemon thyme and wild lavender are mixed with the fruity aromas of ripe red fruit. In the mouth, it is discovered as the ‘grand vin” that it is, taking elegance to the zenith, with a subtle structure that seems eternal in the palate.

A total of 598 bottles of La Roza 2017 have been bottled.

Wine Advocate: 97

Tim Atkin: 95

Guía Peñín: 96

Guía Gourmets: 98

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Testing Notes La Roza 2017

2016 is one of the great vintages of Ribera del Duero in recent years. Quantity and quality in equal parts. An autumn and a winter with abundant rains filled the soil with water reserves. Optimum conditions provoked a great budding, predicting, as finally happened, a great harvest characterized by great maturity and balance.
Double selection (clusters and berries) at the entrance of the winery. Vinification is carried out with indiginous yeast in open stainless steel vats with a capacity of 1000L; delicate plunging was performed. Malolactic fermentation is carried out in stainless steel vats.

Bigarreau cherry colour. Sensation of intense perfume and balsamic notes which takes us to the clearing of a forest from where it this plot is located, lemon thyme and wild lavender are mixed with the fruity aromas of ripe red fruit. In the mouth it is discovered as the “grand vin” that it is, taking elegance to the zenith, with a subtle structure that seems eternal in the palate.

A total of 778 bottles of La Roza 2016 have been bottled.

Wine Advocate: 96

Tim Atkin: 95

James Sucling: 94

Guía Gourmets: 98

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Testing Notes La Roza 2016

We must take into account the good distribution of rainfall throughout the cycle. Regarding temperatures, we can speak of a mild winter since the average and maximum temperatures were at values ​​that can be considered normal. The result has been grapes with intense aromas of red fruits, a very fresh and lively acidity. We can speak of a very good harvest in terms of quantity and quality of the grapes.

Double selection (bunches and grapes) at the entrance of the winery. Vinification of plots with autochthonous yeasts in open stainless steel tanks of 1000L by means of bazuqueos. Malolactic fermentation and ageing for 19 months in second year French oak barrels.
Bigarreau cherry colour. Sensation of intense perfume and balsamic, transports us to the clearing of forest from where it comes, lemon thyme and wild lavender are mixed with the fruity aromas of ripe red fruit. In the mouth it is discovered as the “grand vin” that it is, taking elegance to the zenith, with a subtle structure but that seems eternal in the palate.

A total of 393 bottles of La Roza 2014 have been bottled.

White meats, roast lamb or goat in particular, sweetbreads and mushrooms, rice dishes, particularly those containing meat such as rabbit paellas, rice blood sausage and dishes flavoured with black truffle.

Testing Notes La Roza 2014

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COOKIE CONFIGURATION

CENTRAL OFFICE:
CTRA. MORCUERA s/n · 42345 · ATAUTA · SORIA
T. +34 975 351 349

CENTRAL OFFICE: CTRA. MORCUERA s/n · 42345 · ATAUTA · SORIA T. +34 975 351 349

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COOKIE CONFIGURATION

CONOCER

CENTRAL OFFICE:
CTRA. MORCUERA s/n · 42345 · ATAUTA · SORIA
T. +34 975 351 349

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