La Tintorera Arrebato


6 in stock

Vintage: 2020
Region: Sierra de Salamanca, Spain
Viticulture: Organic and Biodynamic
Grape varieties: 100% Rufete

La Tintorera Arrebato is made from the obscure Rufete varietal, a Pinot Noir clone introduced to Spain in 1000 CE. Earthy and spicy with red fruit.

Movie: Arrebato

6 in stock

Save 10% when you buy six or more bottles (mix and match) 

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About La Tintorera Arrebato

La Tintorera Arrebato is made from the obscure Rufete varietal, a Pinot Noir clone introduced to Spain in 1000 CE. Earthy and spicy, with red fruit and fine tannins.

About Compañía de Vinos La Tintorera

From the winery:

WE ARE NATURAL! Since 2016, our proposal has been to work with indigenous and little-known strains. If natural wine seeks the essence of fermented grapes, what better way than to work with native strains that are thousands of years old, adapting to a specific terroir? We started working with Turruntés and Albillo Mayor in Rioja and Ribera del Duero. These vines were brought to the north of Spain by the Mozarabs around the year 1200 CE. That’s how FEROZIA came about. A white wine with a long maceration, that’s to say an Orange Wine. Since then, we practice nomadism. We have our own winery in Sierra de Francia, on the border with Portugal, but we make wines with grapes that come from other wine-growing regions: Arlanza, Bierzo, Ribera del Duero, and Sierra de Salamanca. We travel the country looking for new vines that surprise us, we rent the vineyards and we work them with their owners. Always old vines of native strains: Rufete (our ARREBATO wine), a strain that is the result of Pinot Noir and Gamay clones planted in the year 1000 CE by the Count of Burgundy in the high mountains of Salamanca; Calabrés (our ERRANTE wine) a highly evolved clone of Garnacha, now almost extinct; Mencía (LA LORA and LA IRA), the queen variety of the Camino de Santiago, probably the origin of the French Cabernet Franc. In all cases, autochthonous, indigenous, unknown, or poorly known strains, but with their own very particular stories. And we always make natural wine, with the minimum of intervention, without the addition of chemicals or sulfites, made with native yeasts, in clay jars, and aged in cement and/or bottle. We hardly use wood, we only ferment one of our rosés (MIXALIS) in an old barrel. Inox is only used for transfers and similar warehouse work. A handmade, artisanal, and natural wine.

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