Vinyer de La Ruca Rido 2012

Rido is a 50 Cl sweet wine produced by Vinyer de La Ruca in Banyuls sur Mer, Languedoc Roussillon. It is obtained from harvested overripe and subsequently dried Grenache Noir grapes. They come from a plot rich in shale and ferment spontaneously with indigenous yeasts, before aging in amphora for a few months. Rido is sensationally good, absolutely worth trying with chocolate cream puffs or truffles. The nose is chocolatey, with hints of jam and dried fruit, the mouth is warm and enveloping, very soft

Producer: Vinyer de La Ruca

I laugh

️ Banyuls sur Mer, France

Vinyer de La Ruca

Grenache Noir

2012

️  15%

Sweet Wine

The grapes come from a soil rich in shale, are harvested late and subsequently dried. Spontaneous fermentation with indigenous yeasts and aging in amphora, before bottling.

Red fruit jam and dried fruit, chocolatey and roasted hints

Sweet and enveloping, warm and soft

Serving temperature 12°-14°

Chocolate puffs

Remarkably good

Banyuls sur mer, Languedoc Roussillon

Taken from the blog of our friends at Les Caves de Pyrene:

“During my studies I carried out a census of wild vines both in Italy and in France, and I ended up in Banyuls almost by chance: the first impact was fatal because this terroir is extraordinary, suspended between the sea and the mountains”: from Tuscany to the Eastern Pyrenees to produce natural wine. This is the story of Manuel Di Vecchi Staraz, a Florentine professor at the University of Montpellier who abandons teaching to dedicate himself to the land where it never rains, surrounded by cork trees, on shale terraces and dry stone walls, in the wind and sun. Vinyer de la Ruca is an enclave of creative resistance inspired by Luciano Bianciardi, Johan W. Goethe and Rudolf Steiner via Ivan Illich: “The work goes with the seasons, follows the astronomical calendar and the moon. Biodynamic preparations promote the fertility of the land and plants. Two treatments of natural quarried sulfur preserve the fruits. Hoeing, pruning, pruning, mowing, harvesting. All by hand. Sickle, sickle, scissors, fork, hoe, shovel, rod. In a closed space. The grapes are pressed with a woman’s leg, destemming by a man’s hand, pressing in a wooden press, indigenous yeasts, annual barrel, frequent oxygenation, bottling with a carafe handle, Catalan puff bottles, artist and dress labeling solar. All by hand. Nothing that filters, concentrates, adds. A thousand bottles of Banyuls a year.”