Emilio Moro, Finca Resalso, Ribera del Duero, Spain, 2020
Deep cherry red in colour with a violet rim. It is honest, intense and very expressive on the nose. The primary aromas of Tempranillo, such as blackberry and blackcurrant, stand out. It is well-structured in the mouth with mellow tannins and well-balanced acidity.
Deep cherry red in colour with a violet rim. It is honest, intense and very expressive on the nose. The primary aromas of Tempranillo, such as blackberry and blackcurrant, stand out. It is well-structured in the mouth with mellow tannins and well-balanced acidity.
Deep cherry red in colour with a violet rim. It is honest, intense and very expressive on the nose. The primary aromas of Tempranillo, such as blackberry and blackcurrant, stand out. It is well-structured in the mouth with mellow tannins and well-balanced acidity.
Producer Profile
"Wine is an art. If you know how to listen, it speaks to you, it lets you know when it needs racking and rest. It’s just like a living creature that we have to understand, tend to and care for."
So said Emilio Moro, founder of the estate. Three generations later this belief is still upheld by José and Javier Moro. Based in the world famous village of Pesquera de Duero in the heart of Ribera del Duero the brothers believe that their wine has a life of its own and with each vintage a part of them is immortalized in it. “It evokes the land where it comes from”. Eschewing traditional notions of classification like crianza and reserva, the family were eager create wines with personality and individuality. Expressions true to their vineyards and their family’s heritage. Creating reds from their cherished Tinto Fino, a prized clone of Tempranillo, and more recently crafting Godello wines from Bierzo - vibrant whites that are as exciting and lively as their labels suggest.
Viticulture
Finca Resalso is the name of an historic vineyard that was planted in 1932, the year Emilio Moro was born. This is the name given to the wine made from grapes from their younger vines grown in a mixture of clay, stony and chalky soils.
Winemaking
The wine macerates with its own skins for 12 days, so later the malolactic fermentation is made for 30 days in stainless steel. Finally, it is aged in 3 year old French oaks barrels.
