Give wine Aged in wood Respectful agriculture. Winery: Emilio Moro. D.O. Ribera del Duero. (Castilla y León) Variety: Tinto Fino
Emilio Moro Finca Resalso es un vino joven elaborado por la bodega Emilio Moro en la D.O. Ribera del Duero.
Bodegas Emilio Moro is the history of a family dedicated to wine for more than half a century, where the first generation was engaged with the land, the second taught the third generation the know-how, and the latter has built a reference brand at an international level. The history of the family dates back to 1932 as a project of three generations originated in Ribera del Duero and dedicated to discover the characteristics of its terroir, to show them through wines with personality.
History of the winery
It was not until 1987 that the Moro family decided to market its wines from a small winery. In 1997 they started working on their existing facilities in Pesquera de Duero, which concluded in September of 2001. Here, more than 700,000 bottles are released annually, with the advantage that all of them come from century-old vineyards that belonged to the grandfather, and which have the purest clone of the native grape Tinto Fino. The winery is a space where traditional methods and state-of-the-art technology go hand in hand with a commitment to progress, where technology is put at the service of quality. Quality based on the tradition of three generations, where innovation is not used to distort the essence of the past, but to reinforce it.
Currently, the winery is run by José Moro as the CEO, while Javier Moro is in charge of the commercial management, remaining faithful to the philosophy that his father, Emilio, inherited from his predecessor. He used to help him when he was just 14 years old, selling 100 "cántaras" of wine in the area. For the Moro family, tradition implies responsibility with the brand, production with the knowledge acquired over the years, and its improvement to achieve excellence.
On the other hand, worth mentioning is the creation of the Emilio Moro Foundation in 2013, focused on wine culture for students of Gastronomy in CEDHI, Arequipa-Peru. This initiative is aimed at 30 students, aged between 16 and 30 years, at risk of exclusion and who, due to their poverty, do not have the economic means to access quality training. The project is developed in collaboration with Fundación Santos Toledano and Cáritas Arequipa, and seeks to improve the educational level of second-year students of the technical career of Gastronomy and Culinary Arts of the Study Centre of Integral Human Development Nueva Arequipa (CEDHI). The Emilio Moro Foundation contributes with more than 70% of the funding that goes to the creation of a properly equipped classroom, in the search and contracting of specialised teaching staff, and the planning of a training offering according to the labour demand in the services sector.
Bodega Emilio Moro is committed to quality in the production processes, with the protection of the environment and with progress towards a future as efficient as respectful with the surroundings. The most important asset of Emilio Moro are its vineyards, grafted with the purest clone of Tempranillo or Tinto Fino, because this variety gives them small grapes and small bunches, producing robust and elegant wines. They currently own 200 hectares of vineyards, all grafted with the "family clone". The oldest ones date from 1924, located in the Valderramiro farm, where the grandfather — Emilio Moro— , selected the best quality grapes to graft his vines as he bought new vineyards. This is what the family now calls the "family clone ", a 100% Tinto Fino. In fact, during the last century, in Pesquera de Duero many vineyards were uprooted, but thanks to the passion for the vineyard, the vineyards of the Moro family were recovered. This way they have preserved a clone which, after a careful selection, has been used to graft all their vines.
Since 1987, the winery has made a classic line of wines, from the young oak to the crianza, reserva and some special reservas. However, since 1998, in the creation of Malleolus, the concepts used until that moment disappear, and the category of the wines are replaced by the names of the vineyards and plots, which give them their own identity.
Additionally, in Emilio Moro they have an energy-saving programme, improvement of waste management to minimise the environmental impact of the winery's activities, and a research line for the sustainable treatment of the vineyard. For all this, the winery has recently incorporated an application that allows them to track all of their vineyards, based on geolocation software. The application offers maps that are continuously updated by satellite photography. It instantly displays any changes on site, allowing them to record detailed information on each of plots of the winery, from the latest climate conditions to the sanitary condition and quality of the grape, the amount of production, the vineyard's efficiency and possible problems. It also has distribution maps of grape varieties, per year of plantation, soil types and fertilisation. Thanks to these maps they can gather information to extract behaviour patterns of the vineyard to achieve the best quality efficiency. The application is accessible in real time to all the staff of the winery, and it offers the possibility to connect from a mobile device in online mode, wherever there is signal, and offline, where there is no mobile signal, something that happens in many countryside areas. This constant monitoring allows urgent measures to be taken in case of exceptional situations, such as the appearance of pests or vine diseases.
Wines from Emilio Moro
Finca Resalso is the expression of the youngest vineyards of the winery, between 5 and 15 years old. However, it holds the name of the most emblematic plot planted in 1932. It is made with grapes of the 100% Tinto Fino variety, and remains four months in French and American oak barrels until it is bottled. It has an intense and fragrant aroma, highlighting the combination of primary aromas, blackberry, liquorice and black forest fruits. In the mouth it is mellow, expressive and intense. Very pleasant to drink.
Emilio Moro is made from vineyards between 15 and 25 years old. It gathers the essence of the three types of soils of Ribera del Duero, giving the wine a wide variety of shades. It is made with 100% Tinto Fino grapes, with 15 days of maceration with the skins. It has been aged for 12 months in American and French oak barrels until bottled. The wine reflects a wide variety of taste sensations that appear in the mouth in an intense, amiable and appetizing way. ON the nose, its richness and variety in aromas stands out, like toast, wood, black fruits or vanilla.
Malleolus, Latin word for "majuelo", the Spanish word for Ribera del Duero vineyards, is an inflection point in the history of the Winery. It is made from 25 to 75-year-old majuelo grapes. It has spent 18 days macerating with the skins, and after its malolactic fermentation in French oak barrels, it has aged for 18 months in new Allier French oak barrels until it was bottled. This wine stands out for the intensity and quality of the sensations that it offers, from the aromas of concentrated black fruit to the powerful mature and sweet tannin that fills the mouth. Great balance thanks to the integration between fruit and wood.
Malleolus de Valderramiro is made with grapes from Pago de Valderramiro, planted in 1924. The wine has been macerated for 26 days in stainless steel deposits, and after its malolactic fermentation in American oak barrels, it has been aged for 18 months in French oak barrels. Its complex and elegant aromas stand out, with subtle floral notes that accompany the liquorice, blackberry and blackcurrant. In the mouth it is warm and sweet, with a prevailing high-quality tannin that caresses the palate, providing a long aftertaste that invites you to drink again.
Malleolus de Sanchomartín is one of the premium wines of Bodegas Emilio Moro. It comes from the farm Pago de Sanchomartín, a vineyard that is over 65 years old. The wine has been macerated for 28 days, and after its malolactic fermentation in American oak barrels, it has been aged for 18 months in new French oak barrels. On the nose it is opulent and intense,with prevailing black fruits and toasted aromas of noble wood. In the mouth it is powerful and persistent, but balanced and very polished, with a silky tannin that envelops the palate.
Emilio Moro Clon de la Familia has a limited production of around 1,000 bottles, but it is always conditioned to an excellent quality of the grapes. It is exclusively made in those exceptional years in which the harvest shows its peculiar character. It is a recognition of the family legacy that, over the years, has made it possible to select a clone of the Tempranillo variety. In addition, it is a charitable wine, since the profit of its sales goes entirely to the Emilio Moro Foundation. After it is macerated for 32 days, and fermented in deposits, the wine is aged for 18 months in 100% French oak barrels. On the nose it is honest and enveloping, with varietal notes of blackberry, bramble... In the mouth, we can highlight the elegance given by the limestone, the character and structure of the clay, and the maturity and mellowness given by the pebbles, making this "family clone" (Clon de Familia) a silky , opulent and balanced wine.
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