Legaris Crianza

Legaris Crianza

D.O. Ribera del Duero
Customer Reviews
€11.25 €11.25
Awards
Pairing
Castile piglet, stews, meat casseroles and semi-cured cheeses.
Tasting Note
View
Very intense picota cherry red with violet hues.
Nose
Aromas of ripe black fruit on the nose plus milky notes well blended with the toasty and spiced nuances from aging in barrels.
Mouth
A broad, warm mouthfeel with a long finish and good cellaring potential.
Varietals
Tempranillo
90%
Cabernet Sauvignon
10%
Analysis
Alcoholic grade 15%
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
The grapes as quickly taken to the winery to ensure their qualities are preserved. The clusters are destemmed and the whole grapes taken to stainless steel tank, where they are vinified separately by provenance. We subject the grapes to a cold soak at 10 °C for 3-4 days in order to extract aromas and colour and then allow the temperature to gradually rise. Alcoholic fermentation is allowed to start spontaneously and the grapes’ own yeasts are used to express the typicity of the different terroirs. Fermentation temperatures range from 26 to 28 °C. The wine is devatted 14-16 days after vatting on average. Average barrel ageing is 12 months in bordelais barrels, 50% of which are French fine-grained oak and 50% American oak, in both cases, using 20% new barrels. In order to increase the complexity of our Legaris Crianza, the final blend of this vintage includes wines aged in barrels from 22 different coopers. This wine has been vinified employing natural methods without cold stabilisation so some sediment may appear in the bottle. After a gentle fining with egg whites, it was bottled in August 2016.
Vineyard (viticulture)
The grape varieties used to make this wine were 90% Tinto Fino (Tempranillo) and 10% Cabernet Sauvignon. In our Legaris Crianza we want to express the singularity and complexity of Ribera del Duero.
To this purpose, we have selected different vineyards in several areas:
- Pesquera de Duero, Valbuena de Duero, Manzanillo, Mélida and Peñafiel in the province of Valladolid, at altitudes between 750 and 880 metres above sea level, where lighter soils prevail, giving rise to more aromatic wines.
- Roa, La Horra, Hontoria de Valdearados, Valdeande, Villalbilla de Gumiel, Fuentenebro, Boada de Roa, Moradillo of Roa, Olmedillo de Roa in the province of Burgos, at altitudes between 810 and 970 metres above sea level, where the soils are clay-limestone, giving our wines structure and power. We also have estate-owned vineyards (93 ha) in Curiel de Duero (Valladolid) and San Martín de Rubiales (Burgos).
We started planting them in 1999. They are espalier trained with double spur Cordon de Royat pruning, employing sustainable viticulture techniques with ground cover. We began the 2014 harvest picking the Tinta Fina from 27 September to 8 October. The Cabernet Sauvignon was picked on 20 October.
The first frosts arrived in October, at the end of the growing cycle. With regard to temperatures, we can talk about a mild winter. In early spring, temperatures were remarkably high and this accelerated budbreak 10 days. Low temperatures prevailed throughout the summer. It was not until the second half of August that highs returned to normal seasonal values. What was truly unusual in this growing cycle was the weather in September and October, when temperatures were notably higher than usual, with hot, sunny days that finally produced well-ripened berries. Rainfall during the growing cycle was lower than expected. The harvest took as long as usual, although with peak volumes during the middle part in view of the threat of rain, which finally arrived on 8 and 14 October.
Products you might like