Legaris Roble

Legaris Roble

D.O. Ribera del Duero
Awards
Pairing
White meats, pastas, tapas and fresh cheeses.
Tasting Note
View
Deep purplish red with bluish hues.
Nose
Very intense aromas on the nose. Prominent notes of fresh red fruit –which reflect the wine’s typicity- that are interlaced with notes of vanilla from its aging in barrels.
Mouth
The wine is rich with a balanced and rounded mouthfeel.
Varietals
Tinto fino
100%
Analysis
Alcoholic grade 14%
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
The 2016 harvest took place from 4 to 27 October. The grapes were destemmed and moved to tanks practically untouched. After a 48 hour cold soak, alcoholic fermentation took place at 24 °C in order to preserve varietal aromas. Total maceration time was 8-10 days. Spontaneous malolactic fermentation followed, taking place in stainless steel tanks and lasting 86 days. Once finished, the wine was put in American oak barrels, where it spent a total of 3 months. Subsequently, the wine was polished with light fining and filtering before it was bottled.
Vineyard (viticulture)
Select grapes from Legaris’ vineyards and controlled suppliers. Soils: Alluvial, gravelly, sandy-loamy soils; meanders and land near the banks of the Duero River. Precision viticulture techniques were used to identify and map out the different types of soils in the vineyards for management and selection purposes. Winegrowing: Short pruning. Irrigation is rendered essential. Regulated deficit irrigation (RDI) techniques are used. Integrated Pest Control: Insecticides and antibotrytis are not used. Harvest: grapes were also tasted to assess their phenolic ripeness and determine the best time for harvesting.
After a winter during which the vines rested with mild weather and lower rainfall levels than usual, the spring arrived with a vengeance, exhibiting those extreme conditions so typical of Ribera del Duero, with abundant precipitation and low temperatures that delayed bud break. It was a hot summer, with high temperatures for most of July, the whole of August and a good part of September. This, coupled with very little rain, particularly in late summer, induced stomatal closure in the leaves, a reaction that prevents excessive dehydration. This meant a marked delay in ripening, particularly in the case of young plants and those located in more arid locations.