Viña Ruda is a modern, special, creative cellar, without complexes, where we make original wines. The result of this spirit is our Ruda Infusion Infusion first wine world.
This method of production, developed entirely by us, is the result of three years of intense research. A process of R + D + i which is backed by the University of Castilla - La Mancha, Navarra and LAAE University of Zaragoza.
The starting point of our investigation was a dream, we want a perfect young red wine with deep color, harmonious, expressing all the properties of the variety and has a higher than traditional red life.
From the beginning we saw that was not going to be easy, but we decided to fight for that dream and we got down to work !.
The first step was to decide which variety would work. This decision was simple: the tempranillo. The very simple reasons, first, is one of the varieties of our farm, on the other hand, the tempranillo or cencibel (well know in La Mancha) is a very versatile grape, although many of the wineries Spains treated the same. Therefore, we decided that we were pampered to the max, get all their potential, but not mistreat her.
With the determined range, we started working on the second step: how color is extracted. The traditional processing methods for red wine color extraction resolved with continuous pumping. In other words, the color of the wine extracted from the skin (skin) resulting from the first pressing, the skin comes into contact with the must - wine (which is always transparent, albeit red grapes) to make the color . As the skin is solid, fleet, and stays up being called "hat". To acquire the must - wine color, the skins (hat) move constantly.
This action protocol is very simple, but has a major drawback. The consistency of the hat, even in small and narrow tanks, provides a low contact surface. This means that the procurement process color is not as effective as we think, because in our initial analysis we found that only 30% of the skin is in contact with the must - wine, desaprovechándose most of the potential of the grape Therefore we struggled to get on the field.
It is true that we are not the first to realize this little problem. To improve the extraction have been proposed different alternatives (delestaje processes) consisting of the dispersion or dipping hat, but always aggressive processes that can affect wine quality.
Another element to consider is the temperature of fermentation. In traditional fermentation temperatures of red wines tend to be high (24-26 ° C). This is not bad, it just is fast and makes sense. Fermentation takes place in a warm (late summer and early fall) season, in addition to high temperature faster heat is extracted. This methodology, from our point of view, affects primary aromatic profile (varietal) wines obtained al.
In all analyzes, with all the information obtained, it was time to define our approach: developing young wines from a careful extraction and fermentation at low temperature.
After numerous tests, trials and errors, our infusion method is described as follows:
After night harvest, grape Tempranillo our winery moved. The transfer time is within 10 minutes, in order to maintain the temperature of the fruit. Subsequently, the grapes are destemmed and pneumatic press passes. The resulting wort, free of solid parts, and hardly passes colored fermentation in a stainless steel tank with temperature controlled at 15 ° C.
Meanwhile, the skins are stored in airtight pallots and are treated with pectolytic enzyme by tiers (layers), remaining in our cold storage at 8 ° C.
When the must-wine reaches 5% alcohol V / V is passed through a steel columns 6mx4 ", where the walls are packaged refrigerated skins.
When the must - wine permeates all the aroma and color from the skins, carefully transferred to a thermostated tank at a temperature 15 ° C to complete fermentation.
Thus was born our Ruda Infusion, a wine with high color intensity, more structure and full potential of the Tempranillo.
