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“delicious and fascinating.”
A young Spanish winemaker, David Sampedro Gil, believing in the grape’s potential, and using organic and biodynamic practices in the vineyard and winery, he has created a very intriguing and impressive wine.
David Sampedro looks to recover varieties traditional to the area, giving full respect to nature and to the characteristics of the fruit in the winemaking process. He believes in minimal intervention so that the final product is as true to the particular vine as possible.
After a natural fermentation, the grapes are pressed and then aged over two winters in French oak barrels in order to undergo a natural and softening malolactic fermentation.
The first time I tried the Rufete I was immediately surprised and impressed with the nose – it was abundant, and reminiscent of a sweet pipe tobacco, with dark cherry and mint, too. The flavours are more integrated than those of the Bobal, with spice and earth reverberations, smooth tannin and satisfying fruit.
Wine Align’s Sara d’Amato calls it “immensely compelling offering verve and intensity with a complex array of flavours” and John Szabo called it an “exciting find”.
The experts are impressed, and you will be, too.