With the Bodegas Ribas Desconfío de la gente que no bebe comes a first-class red wine in the glass. In this it shows a wonderfully dense, ruby red color. If you give it some air in the glass by swirling, this red wine reveals a high viscosity, which shows in church windows at the edge of the glass. This single varietal Spanish wine flatters in the glass wonderfully complex notes of black currants and blackberries. These are joined by hints of eucalyptus.
The Bodegas Ribas Desconfío de la gente que no bebe presents itself to the wine lover pleasantly dry. This red wine is never coarse or meager, as one might expect from a wine icon segment. On the tongue, this punchy red wine is characterized by an incredibly silky and dense texture. In the finish, this youthful wine from the wine-growing region of the Balearic Islands finally thrills with considerable length. Again, hints of black currant and blackberry show.
Vinification of the Desconfío de la gente que no bebe by Bodegas Ribas
This wine clearly focuses on one grape variety, and that is Manto Negro. Only impeccable grape material was used for this exceptionally powerful single varietal wine from Bodegas Ribas. Desconfío de la gente que no bebe is an Old World wine in the best sense of the word, as this Spaniard breathes an extraordinary European charm that clearly underscores the success of Old World wines. At the time of optimal ripeness, the grapes for Desconfío de la gente que no bebe are harvested exclusively by hand without the aid of punishing and less selective machinery. After the harvest, the grapes are immediately taken to the press house. Here they are sorted and carefully crushed. Then fermentation takes place in small wood at controlled temperatures. After the end of fermentation, the powerful Desconfío de la gente que no bebe is aged for another 12 months in 500 l French oak barrels.
Food recommendation for the Desconfío de la gente que no bebe from Bodegas Ribas
Experience this red wine from Spain best tempered at 15 - 18°C as a companion to goose breast with ginger-red cabbage and marjoram, spaghetti with caper-tomato sauce or pumpkin casserole.
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