Joan Rubio Ull de Llebre Tinto
$32.00
3 in stock
Vintage: 2019
Region: Penedes, Spain
Viticulture: Biodynamic
Grape variety: 100% Tempranillo
Joan Rubio Ull de Llebre Tinto is a crunchy and mouthwatering take on Tempranillo. With this bottling, Spain’s favorite red grape is similar to Gamay, with tart red fruit, spice, and rocky minerality. At points both bright and supple, this ravenous red can be served with a slight chill for a hot afternoon on the porch.
Song: Fistfull of Love by Antony and The Johnsons
Additional information
| NATTINESS | Natty |
|---|---|
| FRUIT | Cranberry, Raspberry, Strawberry |
| BODY | Medium-bodied |
| ACIDITY | Bright (Medium-High) |
| OAK | No Oak |
| TANNIN | Light |
| ALCOHOL | 11-12% |
| SWEETNESS | Fruity & Dry |
| SERVING TEMP | Cool Red and Orange (58°–62°) |
| SULFUR | Very Low Sulfur (less than 20g/L) |
| VEGAN | Vegan |
| IMPORTER | The Soil Expedition Co. |
3 in stock
ABOUT THE PRODUCER
About Joan Rubio Ull de Llebre Tinto
Joan Rubio Ull de Llebre Tinto is a crunchy and mouthwatering take on Tempranillo. With this bottling, Spain’s favorite red grape is similar to Gamay, with tart red fruit, spice, and rocky minerality. At points both bright and supple, this ravenous red can be served with a slight chill for a hot afternoon on the porch.
About Joan Rubio
Previously the technical director at the Cava house Recaredo for more than a decade, Joan Rubio returned to the small family farmhouse Cal Tiques and its vineyards (where he grew up) in 2015. Here Joan started making wine, of his own, both sparkling and still, in a natural way
Joan is one of the few people in the world the truly know the Penedes wines best, understanding how the land works to truly interpret the expression of fruit and time in his wines, like no one else! Making natural wine following biodynamic principles in the vineyards, he works with varietals like Xarel·lo, Macabeo, Ull de Llebre, and Monastrell.
His vineyard is full of life with plants and flowers amongst the vines. The wines are a reflection of his hard work from start to finish, with an undeniable energy and expressiveness.
Every wine is different and must be treated individually. Joan always de-stems his fruit and macerates his ferments since Joan believes that the expression of terroir resides in the skins. Then the juice is drained with the help of gravity before placing it in different aging vessels.