ROLLAND & GALARRETA RUEDA 2016 D.O. RUEDA

Two cultures and two different winemaking styles but a com- aspects of both the French and global wine industry. Since mon goal have brought together French winemaker and con- establishing ARAEX in 1993, Javier Galarreta has applied sultant Michel Rolland and entrepreneur Javier his knowledge on management and strategy to place Spanish Galarreta. They both believe that has excellent terroir wines among the greatest. The company, which was expanded and extensive knowhow to make great quality wines with real in 2001 to add a wider range of Spanish wines to the projection in the international markets. As one of the most in- portfolio, is one the leading wine exporters in Spain. An in- fluential winemakers in the world, Michel Rolland has worked novative project: France meets Spain. with wineries across 13 countries and has influenced many

THE HARVEST TASTING NOTES

Vintage 2016 started with a variable winter in Colour: Bright straw yellow colour. with milder temperatures than previous years. Nose: A fine, fresh, aromatic nose with tropical Frosts were less usual and softer than average. fruits followed by melon, mineral and floral aro- However, it was one of the rainiest winters. mas. Complex and intense. Spring was also cold and rainy and late frosts came at the beginning of May. Temperatures Palate: Crisp and round, with a dominance of raised beginning in June, leading to heat ex- tropical fruits and citrus notes. It displays an treme and drought during July and August. impeccably balanced acidity, outstanding depth From late August and September, differences and volume, giving way to a persistent and ample between day and night temperatures fostered finish. a slow ripening and some rainfall compensated Food Matches: Seafood and fish dishes, rice, for the hot summer. Differences between the pasta and white meats. rain-fed and irrigated vineyards were signifi- cant, not only in terms of yields, but also in in alcoholic and phenolic ripening. Typical Rueda gravelly soils helped to balance water regulation with good drainage during the TECHNICAL SPECIFICATION rainy season.

Varietals 100% Vine Age 23 Years Fermentation 16ºC Temperature VINIFICATION Fermentation & 10 Days Maceration Period Mechanical harvest during the night is made to Alcohol content (vol) 13,5% vol avoid high temperatures typical of the region. Acidity total (gr/l) 5,64g/L Must is cold macerated with the skins with extreme care to avoid any oxidation. Low tem- pH 3.2 perature alcoholic fermentation with selected SO2 free (mg/l) 29mg/l yeast preserves primary aromas. After this Residual sugar (gr/l) 2,4g/L process wine does fine lees contact in bar- Suggested temperature 8ºC rique during 3 months to round typical acid- for serving ity of Verdejo grape and strengthen its struc- Winemaker Michel Rolland ture. Only 5% of the liquid ferments in new French oak barrels and then ages on the lees.