Legaris Olmedillo de Roa

Legaris Olmedillo de Roa

D.O. Ribera del Duero
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Awards
Tasting Note
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Intense cherry color ripe cherry with dark garnet edging. Dense and high layer.
Nose
There are notes of licorice, quince, milk and black fruit.
Mouth
The palate has a lively tannin, with resinous shades -perhaps coming from the proximity of pine woods to the farm- that provide freshness. The wood is noticeable, but without highlighting dissonant.
Varietals
Tinto fino
100%
Analysis
Alcoholic grade 15%
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
The alcoholic fermentation took place in a small open tank in the form of a 2,000 liter capacity wine press. It was developed spontaneously, with autochthonous yeasts, with the sole purpose of preserving the uniqueness of this plot. Our intervention was minimal (except for frequent manual pummeling) and the expression of the grape is maximum. We do not control the fermentation temperature. The aging took place during 20 months in new French barriques of 225 liters. Afterwards, the wine remained for two months in a cubic concrete deposit, where it was finished refining before bottling, which was carried out in September 2017, obtaining 1,800 bottles. This new wine, like the rest of the most innovative range of the winery (Legaris Calmo, Páramos de Legaris [Legaris Moorlands] and Vinos de Pueblo [Village wines]), has a generic back label of 2015 harvest.
Vineyard (viticulture)

This wine has been made exclusively with the Tinto Fino variety. The grapes come from very old vines, more than 60 years old, planted in vases in a vineyard of less than one hectare, with sandy soil and located near one of the pine forests that dot the beautiful landscapes of the area. Olmedillo de Roa is located at 820 m altitude.

Characteristics of the vintage

The 2015 vintage was one of the great harvests of the Ribera del Duero. A somewhat warmer and drier autumn than usual in these places gave way to a cold and long winter. Although until March the temperatures were up to 2 °C lower than usual, the minimum values were less extreme than in other years. Those cold preceded a few months with particularly high average temperatures, which accelerated the budding in the vineyard and the cycle of the vine in general. The trend remained on the rise, June was very warm and ended with a heat wave that lasted during the first half of July. The pluviometry was placed at values below the means. Finally, in September and October there was a slight decrease in daytime temperatures (25 °C maximum) and nighttime temperatures (around 7 °C minimum), which lengthened the vine cycle, benefited the ripening process and the grape's acidity. These days of additional maturity allowed us to achieve an optimum phenolic maturity of the grape, which in this vintage presented an impeccable health. The wines have a very high intensity of color, with notes of ripe red fruit sticking out. The palate is broad, with soft tannins and good structure, which presage a good aging potential in barrel.

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