Rippa Dorii is an Ontañón Family project in Ribera del Duero. Their vineyards are located in the Fuentecén area, in the heart of the Ribera region, bathed by the Duero and its tributary the Riaza river. Here altitudes reach over 900 metres, and the climate is harsh, with irregular rain, uncertain frosts, and short and extremely hot summers.Their Ribera del Duero wines are produced solely from the Tempranillo grape, also known in the region as Tinto Fino or Tinta del Pais.Rippa Dorii is the latin form of ‘Ribera del Duero' - inspiration for the name and label came from the nearby 13th century chapel of Santa Maria de Ripa Dorii, in Torrecilla de la Abadesa.

Tinta del Pais (Tempranillo) grapes are sourced from the Salomón vineyard, less than 4 hectares in size, near the town of Fuentecén. Here the river Riaza softens the harsh winter weather and cools the intensity of the area's short but very hot summers - endowing the vineyard with a unique microclimate. The old goblet-trained vines (40+yrs) grow in predominantly limestone soils with some clay and sand.

The grapes are hand-harvested, and a first selection takes place in the vineyard. A natural (rather than mechanical) pumping-over method is used, and fermentation takes place at controlled temperatures. The grapes are first cooled to 8-10 degrees C to achieve a subtle maceration, and after 4 days native yeasts from the vineyard are introduced. Fermentation lasts for 19 days with daily natural pressing. Malolactic fermentation takes place in 100% Iberian oak barrels with two weekly punch-downs, then the wine matures in these same barrels for 11 months.

Venison loin with blackberry sauce.

Tim Atkin MW - “Rippa Dorri is one of only two bodegas in Ribera del Duero that uses Spanish oak, or rebollo, to age its red wines (the other one being Tomás Postigo). This comes from a single 40-year-old parcel called Salomón on chalky soils and is youthful, concentrated and wild-herb scented, with tarry, toasty wood and layers of bramble and damson fruit. 2023-28.” 91pts.