Wines of Castilla y León

Showing 43–84 of 98 results

View All
Filters:
  • Chafandín Magnum red wine

    It is a wine exclusively from grapes from the Payment of Chafandín, 100% Tempranillo (Tinto Fino) and whose vineyard has an approximate age of 40 years old. It is grapes of extraordinary, small diameter, with a skin of greater thickness which gives the greater concentration in the maceration. The Malolactic is done in barrel new French oak of 300 liters, and then the wine stays in ageing in the same barrels during the time that it is deemed appropriate ( according to the add ) and that is usually between 16 and 21 months.

    Foster

    Malolactic in French oak barrels 300 liters and parenting 21 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    17 days with their skins

       
  • Red wine Viñas del Jaro – Jaros Magnum

    This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

    Foster

    17 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    14 days with their skins.

  • Sembro Magnum tinted wine

    It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.

    Foster

    4 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 10 days at temperatures of 25 ° C.

    Time of Maceration

    7 days with their skins

  • Red Red Wine House – Alexander Vs The Ham Factory

    From the best vineyards of Aranda de Duero is born Alexander VS The Ham Factory. The vineyards of those from Tinto Fino grapes, Cabernet Sauvignon, Malbec and Merlot selected in the year 2015 They are located 900 meters of altitude. This marks viticulture and style of this unique Ribera del Duero. 2015 It was the year that Red House and Miguel Sanz family come together to create a great wine in Ribera del Duero. This is wine, and just 46.953 bottles 75 cl y 4.226 Magnums. Culture vessel with a planting of 2,5 meters 1. Performance 4.000 kilos per hectare ensuring greater concentration of grapes and allows the wine can age and improve in bottle over the next 10 years old. Clayey soil types calcareous. Vineyards between 25 and 30 years old, harvested earlier in the day during the second half of October. Double table grape selection before entering winery. Fermentation in stainless steel which enters by gravity grape. Crianza for about 18 months in new French oak barrels 225 liters of ANA cooperages, Seguin Moreau, Saint Martin and Saurí. Reductive aging in bottle for at least six months.  
  • White Wine Red House – Circus Fat

    Verdejo is expressed in Castilla León. But only in Olmedo, Valladolid, are the old vines and soil suitable to provide us with this grape and these important indigenous yeasts on the lees in the development of this huge white wine. Ultimate expression of this land of fire and ice, and the character of its people. Harvest during the first week of September and the early morning hours so that the grapes from the winery with the lowest possible temperature (around 10 ° C). Once recepcionada grape maceration is done during 2-3 days and after this pressing grapes. For the preparation only yolk used and must first pressing. Fermentation in stainless steel tanks at controlled temperature of 14ºC. Subsequent transfer of heavy lees leaving only the lees and perform aging for three months, conducting weekly batonages. The final blend is subjected to a slight aging in oak.
  • Red Red Wine House – Thief

    From old vineyards of the DO Bierzo, located in the town of Parandones. Antonio Silva Broco vineyards with age 130 years old. Very low yield per vine, with a production of less than 5.000 kgs per hectare. Handpicked during the first hours of the day in the last half of September, boxes 20 kgs. Upon receipt in the cellar fermentation in stainless steel tanks at a controlled temperature 25 degrees. three times per day and are made open to prevent oxidation. It is a wine unfiltered and barrel aging, thus reflecting the 100% typicality of Mencia.
  • Vino tinto Definitive Bodega Olarra

    Definitive part of the idea of making wine simple, fresh, pleasing to the palate and with the fine and simple intention of liking. Wines that are received in any occasion, to take in the company and to maintain in the memory for future occasions.
  • Red wine Chafandín

    It is a wine exclusively from grapes from the Payment of Chafandín, 100% Tempranillo (Tinto Fino) and whose vineyard has an approximate age of 40 years old. It is grapes of extraordinary, small diameter, with a skin of greater thickness which gives the greater concentration in the maceration. The Malolactic is done in barrel new French oak of 300 liters, and then the wine stays in ageing in the same barrels during the time that it is deemed appropriate ( according to the add ) and that is usually between 16 and 21 months.

    Foster

    Malolactic in French oak barrels 300 liters and parenting 21 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    17 days with their skins

       
  • Red wine Viñas del Jaro – Birds

    This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

    Foster

    17 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    14 days with their skins.

  • Red wine Legaris – Legaris Calm

    Legaris Calm it is a red wine Gran Reserva very broad, powerful and elegant, that is the result of a project of study of the region and selection of vineyards to find those that best reflect the spirit of Ribera del Duero. This wine teardrop nocturno is ablend unprecedented in each year composed of 2 elements: wines from old vines harvested by hand, they bring elegance and wines of teardrop night, that bring power to the mix.
    DEVELOPMENT (VINIFICATION)
    This wine Gran Reserva tinto is a blend unprecedented in each year composed of 2 elements: -Wine from vineyards centenarians in glass, in Tubilla of the Lake (Burgos), to 930mm altitude, harvested very ripe to hand. It starts with a cold pre-fermentation maceration of 1 week. The alcoholic fermentation is done with indigenous yeasts in a small tank troncocónico, doing bazuqueos manuals frequently. Once finished the alcoholic fermentation and after determined by tasting the end of the maceration, it performs the pressed rear with manual press spindle. This wine is the most elegant part of the wine end. -Wine from tears night. At the end of each day of harvest, in the best deposits of each crop that have been descubados on that day, and before performing the press the next day, let the little wine that is left in the reservoir, drain by gravity through the pasta. To do this left open a faucet all night, collecting the resulting wine in a container. Before leaving the winery, we check that all is well, we turned off the lights and closed the winery. The next morning the wine obtained is introduced into the barrel, identifying the deposit of source. The wine will remain in the same barrel until the end of your parenting. These wines have a very high concentration, providing power to the mix. The malolactic fermentation of these wines is carried out separately in new barrels of French oak 3 tonelerías different. The subsequent aging in barrel lasts for 24 months. Once the aging, it performs a blend final 7 barrels, looking for the best expression of the Tempranillo from this vintage. Only clarifies gently before bottling. Not bottled in all vintages, but only in those considered to be the wine end is of exceptional quality.
    VINEYARD (VITICULTURE)
    The vineyard began its cycle this year promptly, having a cycle dizzying helped by the good water status of the ground due to sufficient winter rains and the high temperatures of the spring in the Ribera del Duero. The advancement phenology was recovering by the vine, reaching finally the moment of the veraison dates in the less-developed, while the harvest was brought forward in a greater extent due to the intense heat registered during maturation. We can speak of a first harvest is composed of grapes with maturation times intense, for later to go forward in the maturation of the overall area of gradual form to the time you would be checking the collection, this year, with more relaxation than usual due to the good weather, and in particular to the absence of rain or frost. The result has been wines with an alcohol content slightly higher than usual, acidity is more balanced than expected in relation to the temperatures recorded, a high accumulation of color and above all a profusion of phenolic, furthermore, tannins of good quality, the have been ripening for a long duration.
    PAIRING
    Lamb Spanish, red meat grilled or roasted, game stews and cured cheeses paired to perfection with Legaris Calm.
    AWARDS
    94 POINTS GUÍA GOURMETS 2018
    92 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    92 POINTS TASTING ANDREAS LARSSON 2017
    91 POINTS GUIDE PEÑÍN 2018
    91 POINTS WINE SPECTATOR 2016
    GREAT GOLD MEDAL BACCHUS - 2017
    GOLD MEDAL DECANTER WORLD WINE AWARDS - 2017
    SILVER MEDAL CINVE - 2017
    SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2017
    SILVER MEDAL MUNDUS VINI - 201
  • Red wine Tr3smano – Tr3smano 2016

    Viticulture Large vineyards located in three of the best winegrowing subregions of the Ribera del Duero. These have a total area of ​​some 30 hectares of vineyard, although all very low production. The winery is surrounded by a first vineyard 50 years old: the vineyard of Lagar. It, along with Radish, It is grown on very poor sandy loam soils. Winemaking Vintage hand in small boxes and selection of clusters and grapes. Cold maceration durante5 days at 5 ° C. alcoholic fermentation in small tanks and controlled malolactic fermentation in liters new barrel temperature DE225. Foster: 18 months in new barrels (75% French oak and 25% American). Pairing Iberian Ham, cheeses and lamb. It also pairs well with chocolate desserts black.
  • Condado de Haza Crianza 2014

    VINIFICATION: Its elaboration is totally traditional, with de-stemming and subsequent alcoholic fermentation in stainless steel tanks. AGING: 18 months in barrels of american oak and 6 months of rest in bottle. PAIRING: Ideal with roast lamb, chops al sarmiento, rabo de toro, suckling pig, suckling pig and cheese flash.  
  • Pesquera Crianza Tinto

    Tinto Pesquera it is one of the wines more highly acclaimed within and outside of our borders. When the critic Robert Parker compared Tinto Pesquera 1982 with the extraordinary Pétrus (one of the most expensive wines and precious in the world), the doors of the most demanding markets were opened to this tag. Fishing is a must on the wine list of any restaurant with character. The great 'Ribera del Duero', after Vega Sicilia. A wine created by Alejandro Fernandez at the end of the seventies that changed the history of Ribera del Duero. Pesquera style marked the path that others would follow elaborate and success forced the government to recognize the Ribera del Duero designation of origin. The wines of 'Fishing' are produced always from whole fruit, despalillados. The fermentation, temperature-controlled, lasts between two and three weeks. After pressed, and without clarifying, the wine passed directly to an intelligent and subtle combination of oak barrels american and French with various toast. There will be based, between the frequent racking, during 18 months, the 'Reds Fishing' and not less than 24 months 'Reserves' and 'Large Reserves'.    
  • Tinto Pesquera Reserva

    Tinto Pesquera it is one of the wines more highly acclaimed within and outside of our borders. When the critic Robert Parker compared Tinto Pesquera 1982 with the extraordinary Pétrus (one of the most expensive wines and precious in the world), the doors of the most demanding markets were opened to this tag. Fishing is a must on the wine list of any restaurant with character. The great 'Ribera del Duero', after Vega Sicilia. A wine created by Alejandro Fernandez at the end of the seventies that changed the history of Ribera del Duero. Pesquera style marked the path that others would follow elaborate and success forced the government to recognize the Ribera del Duero designation of origin. The wines of 'Fishing' are produced always from whole fruit, despalillados. The fermentation, temperature-controlled, lasts between two and three weeks. After pressed, and without clarifying, the wine passed directly to an intelligent and subtle combination of oak barrels american and French with various toast. There will be based, between the frequent racking, during 18 months, the 'Reds Fishing' and not less than 24 months 'Reserves' and 'Large Reserves'.    
  • Red wine Vineyards of Aromaz – Aromaz

    Aromaz it is one of the last projects of the family Osborne-Osborne. Born in the heart of Castilla La Mancha, in the finca La Cañada, one of the most beautiful of the region. The grapes for the Aromaz come from a single payment called The Captain, the vineyard of the highest estate, with strains in the glass of more than 40 years resting on limestone based soils and stony. There the yields are very small and the quality very high, as certifies every sip of Aromaz. It is a red, fruity-packed with typicity and character. Of cover layer and cherry color, the spices and berries are dealt the role in a nose to be seductive. In the mouth it is kind and noble, of elegant touch and a good fruity. Juicy, balanced and long finish.  
  • Red wine Casa Maguila – Perhaps

    The Casa Maguila It has the habit of baptizing their wines with names boleros. This is particularly inspired by the famous song by Cuban artist Osvaldo Farrés "Perhaps, maybe, maybe". We have a wine balsamic on the nose and mouth, with aromas of ripe fruit and a balanced taste, tasty and long.
    Winemaking
    Mechanical destemming and grape selection on vibrating belt. It encuba dry ice lowering the temperature to 6 ° C and allowed to start fermentation spontaneously. Malolactic fermentation in barrel.
    Aging
    Parenting 20 months in French oak barrels, of which 80% They were new and the rest used.
    Limited production
    1.812 bottles
    Pairing
    White meat, red meat, traditional cuisine and Mediterranean cuisine.
  • Red wine Casa Maguila – Cachito Mío

    Cachito mío is the name of a well-known bolero, is presented to the public with a striking and bold exterior presentation, it has been conceived as a wine of bold spirit and innovative within the D. O. Toro. Faithful representative of the character of your wine cellar, it is striking for its style, that expresses all the power and fruit of the grape Tinta de Toro, at the same time that it is very pleasant to drink, with an easy and at the same time complex step of mouth. . Elaboration Selection of bunches in the vineyard and in the winery, from old vineyards. Kernels of the harvest, with total elimination of scratches and other foreign elements. Vatting and fermentation with whole grains at a controlled temperature, finishing off with your drained and pressed at low pressure. Moderate stabilization and bottling.
  • Red wine Casa Maguila – Angelitos Negros

    Angelitos Negros it is a red wine with D. O. Toro, elaborated with grape variety 100% Tinta de Toro (Tempranillo), from vineyards of between 20 and 40 years planted in sandy soils with high percentage of limestone and cultured on glass in the traditional way. The grapes to get the wine Angelitos Negros, are selected at harvest and in the cellar, by performing an exhaustive selection of the grapes, by choosing only the ones which reach their optimum point of ripeness and healthiness. The grapes for the wine Angelitos negros are encubadas and fermented in whole grains. Carbonic maceration a day and a half, pressing and barreling to perform the malolactic fermentation in concrete tanks. Later Angelitos Negros performs an aging process of 6 months in barrels of second year 50% French oak and 50% american oak.
  • Red wine Caesar Prince

    Caesar Prince the Duke was the father of Ignacio, it seems that outside of the nobility and the really nobility had. I used to say "a long title and low pay". He was a man austere but full of values, deep values that give the roots, the work and the love for his own. He never stopped working, all the days of his life went out into the field, always pending, always in their things. Today we have this wine thanks to his work in the vineyards, to improve and maintain the vineyards, to suffer the vintages, your unconditional support. Caesar Prince is more than a brand, it is our badge and our responsibility. Make the wines your best is not enough, also have to transmit our history, our values, for the enjoyment of all and for the generations to come will get them this lesson, it will be his best legacy. Is the wine most recognized winery and one of the first wines of the Appellation of Origin Cigales in being present in the letters of the most prestigious restaurants. It is made with grapes from vineyards of between 70 and 100 years old, of the plots The Black, The Stop, The Sheepfold and The Sailboat, located on hillside with little slope. Although the vineyards there are other varieties, only be harvested for Caesar Prince the strains of the Tempranillo variety, with very low yields. The soils are composed of clay and sand in-depth, with a lot of pebbles on the surface. After 14 months of ageing in oak barrels, the result is an elegant wine, fine and subtle. Awards 93 points guide Peñín
  • Rosé wine Caesar Prince – Charlatan

    The words flow with agility, there is a great struggle for intervening in the conversation, there is a huge desire of communication... it is the time of "charlatan". A wine dedicated to the lovers of the talk, to the big talkers, as we are... let us know what you know well! Charlatan it is the latest innovation from the winery, a rosé wine that is far from the classics that are made in the Denomination of Origin Cigales. It is made with the grape Garnacha Tinta but his direct pressing and fermentation at low temperature favors a pink color, very pale, without losing the aromas of fruit and flowers typical of the variety. A pink with a soul of white. ‘Charlatan’ is a wine modern, relaxed and without complexes, eye-catching and festive. A pink to make you cool in any occasion.
  • Red wine Caesar Prince – 13 Nicolas Cántaros

    He took out his pocket knife, where he lived since his father gave it as a child, and she recorded "I must 13 Nicolas pitchers' on the mud wall at the entrance of the armhole that belonged to his brother. It was the cellar of his grandparents, they remember. Debt wine was to fill the tino, fleeing oxidation, Common favors between neighbors and relatives because the survival was a matter of all. It seems that the debt is not paid off and today we take also advantage. Was honored not collect it for the many favors exchanged and honor also not delete, that said favors not forget. Also honor and remember what we do here. 13 Nicolas Cántaros It is a wine that speaks of our history, the old cellar dug into the rock on the slopes of Fuensaldaña, where Grandpa Eutychius began producing his first wines in bulk. He used the limestone walls of the cellar to bring your own accounting, the 'should' and 'have'. This wine is a tribute to his legacy, to the traditions of Fuensaldaña and Cigales. Comes a selection of Tempranillo vineyards located exclusively in Fuensaldaña and remains 8 months in oak barrels. It is a fruity wine cooler and Prince Caesar, designed to enjoy as you would grandfather, a snack with friends. Those priceless moments that gives the wine.
  • Rosé wine Caesar Prince – Clarete de Luna

    Have that, before you begin the harvest, the vineyards were visited in the night by some neighbors friends others. In times when the need was the greatest company of the peoples, it was called “Clarete de Luna” the wine, which made those who did not have vineyards own, so apañaban with the other, yes, discreetly. Only the moon was witness of that feat. They were times in which the wine was important complement to the food, the claret was accompanied by the site and lunch, happy the sad and stews and help you to take better penalties. This wine is a tribute to all those who once needed and that today we enjoy. This is a wine made with Tempranillo, mainly, and white varieties such as Verdejo or Albillo. Cool, fun, sweet to all the public... and all the days.
  • Red wine Bodegas Leda – Leda Viñas Viejas

    Leda Viñas Viejas it is the wine which embodies the principles of Bodegas Leda. A red wine multiterroir made from grapes from Tempranillo vines 70 and 100 years old, with low yields between 2.000 and 2.500 Kg/Ha, from two of the most emblematic areas of Castile and León: Ribera del Duero and Toro.

    Leda Viñas Viejas is the flagship of the winery, with a production that varies depending on the quality of the vintage, between 2.000 and 12.000 bottles.

    100% Tempranillo. Leda Viñas Viejas is a wine of guard powerful racial and, with an ageing long 18 to 24 months, depending on the vintage.

    Pairing
    Meats white or red, casseroles, soups and stews.
     
  • Red wine Bodegas Leda – Mas de Leda

    Most of Leda it is the result of the integration of different payments Tempranillo, from vineyards of more 40 years old, with yields between 4.00 and 4.500 Kg/Ha.

    It is a wine Multiterroir, elegant and easy to drink, that seeks to capture the essence of the area from which it comes, mostly Bull, Cigales, Valtiendas and Tudela de Duero.

  • White wine Javier Sanz Viticulturist – Javier Sanz Sauvignon Blanc

    Viticulture The variety was brought more than 40 years to the area, from France. Strains are located in the place of Camino Real and, for its characteristics, both the type of cluster, and vines, It was adapted exceptionally stony terroir to terroir stony. It has a short vegetative period vegetative and have small leaf, pentagonal, small clusters, very compact, and elliptical berries. The climate is continental with very cold winters, rains during spring and autumn and summers with very high daytime temperatures and drops of up to 20 ° C overnight. This causes marked continentalidad grapes retain their acidity and aromatic compounds which develop during the day. Elaboration The harvest is performed mechanically, night and with integrated despalilladora, at optimum ripeness. The preparation is meticulous, with a criomaceration, clarified wort gravity for one day. Fermentation temperature below 15 ° C stainless steel tank. slow fermentation to preserve maximum aromas. Pairing It will combine with any type of shellfish, natural or lightly cooked; seafood, such as shrimp or crab or just with grilled white fish. Also it combined with cold dishes such as gazpacho, the vichyssoise or goat cheese salad.  
  • White wine Javier Sanz Viticulturist – Javier Sanz Verdejo 2017

    Viticulture Verdejo grapes from which the wine is produced come from our oldest vineyards in La Seca. They are the result of the personal selection of Javier Sanz. Is about 45 ha ha over 40 years of age. The floor where these vineyards is composed of a surface and subsurface pebble clayey, factors that give the wine a touch mineral. The climate is continental with very cold winters, rains during spring and autumn and summers with very high daytime temperatures and drops of up to 20ºC at night. This causes marked continentalidad grapes retain their acidity and aromatic compounds which develop during the day.
    Elaboration Vintage is nocturnal mechanical and is carried out with integrated despalilladora at its ripest. During the fermentation process a rigorous temperature control is followed in order to preserve the maximum flavor characteristics of this wine. Criomaceración, clarified wort gravity for one day. Fermentation at a lower temperature 15ºC; in stainless steel. slow fermentation to preserve maximum fruit aromas. Bred with its lees for months before bottling.
    Pairing
    It's great to enjoy it as an aperitif or with seafood, salted fish, ceviche, sashimi, etc. Combined with delicate flavors and slightly spicy white fish.
  • White wine Javier Sanz Viticulturist – Rey Santo Verdejo

    The white wine Javier Sanz Viticulturist Rey Santo Verdejo it belongs to the D. O. Wheel. The culture is done on poor soils with boulders on the surface (what facilitates drainage) and subsoil clay and limestone.

  • White wine Viña Oropendola Verdejo

    Comes from a selection of vineyards of the Verdejo variety arranged in vase and with an age between 40 and 120 years old. The vineyards are located on soils of alluvial terraces and rocky near the margin of the river Duero.

    Foster

    3 months in tank on lees with Batonnages biweekly.

    Fermentation

    During 21 days at a temperature of 14-16ºc

    Time of Maceration

    16-20 hours film in cold at 10 ° c

  • White wine Legaris – Legaris Verdejo

    With Legaris Verdejo the winery entered in the D. O. Wheel. White wine modern for their taste and aromas, stands out as the perfect combination between the explosion of fruit and the elegance floral. The Verdejo variety provides intense aromas of white fruits and a hint of citrus (lemon). The innovative use of screw cap preserves perfectly the qualities of the wine until the time of consumption.
    DEVELOPMENT (VINIFICATION)
    Vintage night mechanical training in the trellis and day manual in vessels. Reception of grapes in the hopper, de-stemming-crushing, maceration in the press for 2-4h and subsequent pressing. Desfangados static and flotation, alcoholic fermentation at low temperature (14 ºC) with selected yeasts.
    VINEYARD (VITICULTURE)
    The area of vineyards controlled is 2.100 hectares provided by a 300 suppliers of grape. The largest concentration of vineyards are registered in the municipalities of Wheel, Sawn and Dried in the province of Valladolid and in the boundary zone of the province of Segovia, in the D. O. Wheel. The vineyard is located at an altitude of between 700 and 850 meters above sea level. The soils most characteristic are the “gravel”: soils brown, stony with good aeration and drainage. The traditional training has been the glass, while in recent years all new plantings are done in trellis.
    PAIRING
    Legaris Verdejo is a white wine that harmonizes perfectly with tapas, rice, salads, fish and pasta.
  • White wine Codorniu (Wines of the Passer) – The Talk

    Poppies in the wind seem to be rotated towards the lilies, commenting on the generous spring in the highlands of Wheel. On the stony ground lies a sea of vineyards of Verdejo. Smooth, golden, its grapes provide the harmony of the aroma of fruit madura, and light notes of fresh green aniseed in the white Wines of the Passer - The Talk.
    DEVELOPMENT (VINIFICATION)
    The grape harvest, with all the care in order not to lose its fragrance. We separate the stems from the grapes and maceramos a few hours the berries to release the evocative aromas contained in the skin of grapes, and pick them up in the wort. The must is fermented at a low temperature (14 ºC) slowly revealing the aromatic expression of this variety.
    VINEYARD (VITICULTURE)
    Vine in glass on floors brown, stony are the traditional landscape in the area of Wheel; in good relations with new trellised vineyards, showing a balance of tradition and modernity.
    Wines of the Passer - The Talk is a white wine that harmonizes perfectly with creams, salads, sautéed vegetables, incoming, seafood, smoked, white meat, legumes and pasta or rice dishes.
  • Red wine Legaris – Legaris Reserva

    Legaris Reserva wine is the benchmark of the winery and the award-winning. The character of Legaris Reserva is clearly marked both for the vineyard as the mix master of different wines made with the Tempranillo grape variety and aged in different types of barrels.
    DEVELOPMENT (VINIFICATION)
    The grapes are harvested manually in boxes of 15 kilos; when you arrive at the winery are stored in a cold room for a night to 6º C, and the next morning, we inspect it thoroughly in the selection table. Once destemmed and transported by belts and, reaches virtually the whole of the small reservoirs, conical stainless steel 5.200 liters, where we separate the different origins of the grapes. We begin with a pre-fermentation maceration of several days at low temperature before alcoholic fermentation, that was done with its indigenous yeasts to 28-30 ºC, to express the characteristics of the different terroirs, respecting the uniqueness of each individual vintage. During the fermentation, made frequent bazuqueos manuals and descuba to the 3 weeks hatch the grape getting only the wine flower, and without later addition of the wine press. Then carried out the malolactic fermentation in new barrels of French oak. Later the wine remains for 20 months in bordeaux barrels of French oak of fine grain, half new and half of a wine, from 10 tonelerías different. After a soft clarification with egg white, was bottled in may 2015. This wine is finished to fine tune during your stay in wine rack for 24 months before you start to be marketed. This harvest consists of 86.037 bottles bordeaux.
    VINEYARD (VITICULTURE)
    This wine has been elaborated only with the grape variety Tinto Fino (Tempranillo) 100%. The grapes come from a comprehensive selection of small hawthorns in glass, between the ages of 50 and the 90 years old, from various terms located in the province of Burgos: Peñaranda de Duero, Olmedillo de Roa, Roa and Hontoria Part, of D.O. Ribera del Duero. The average elevation of these vineyards ranges between 850 and the 1.000 meters. These old vines are established on soils with a character very fertile, well type sandy, sandy gravel or clayey-calcareous. The vineyard formerly stood in these "poor soils" not to be used for crops other, only for the vine. Vintage 2012 it went smoothly between the 6 and 17 October. Given the level of maturity of the grapes that we require to be able to produce this exceptional wine, what we can offer 7 in 8 harvests in each decade.
    PAIRING
    Legaris Reserva pairs perfectly with lamb, Spanish, red meat grilled or roasted, game stews and cured cheeses.
    AWARDS
    95 POINTS GUÍA GOURMETS 2016
    90 POINTS GUIDE PEÑÍN 2017
    GOLD MEDAL CINVE - 2016
    SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016
  • Red wine Wastelands of Legaris

    Moors of Legaris is an author wine elaborated with the best moors of Ribera del Duero: Moradillo de Roa, Peñafiel and Pesquera del Duero, with a profile of the modern court which seeks the maximum varietal expression. Maturity and balance, with oak presente in flavor and texture. Moors of Legaris reflects the extreme character of the Tempranillo in an extreme zone, the Ribera del Duero. Limited edition of 12.000 bottles.
    DEVELOPMENT (VINIFICATION)
    The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes.
    We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs the made with their own indigenous yeasts.
    Fermentation temperatures range between 26 and 28 ºC. The devatting or drawing off is performed between 14-16 days from the vatting. In order to respect the fruity character of our Wastelands of Legaris, parenting media in the barrel has been 9 months in bordeaux barrels, selected in a ratio of 2/3 French oak of fine grain and 1/3 american oak, in both cases, with a 30% of new barrels. This wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and bottled in September 2016.
    VINEYARD (VITICULTURE)
    In our Wastelands of Legaris we want to show the extreme character of the Tinto fino grown in high altitude, on flat surfaces and extensive wastelands. On the abundant limestone of the moors have been developed preferably red soils, evolved, with an alkaline pH and a high proportion of carbonates. We have selected 3 moors in different geographical areas: ● Pesquera de Duero, in the province of Valladolid, with altitudes understood between the 867 and the 894 meters. This plot was gathered the 27 September. ● Penafiel, in the province of Valladolid, with an altitude of 890 meters. This plot was gathered the 4 October. ● Moradillo de Roa, in the province of Burgos, with altitudes understood between the 958 and the 973 meters. This last wasteland is gathered the 18 October.
    AWARDS
    91 POINTS GUÍA GOURMETS 2019
    90 POINTS GUIDE PEÑÍN 2019
    90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2019
    90 POINTS ROBERT PARKER 2018
  • Red wine Legaris – Legaris Crianza

    The total time of aging in barrels of Legaris Crianza it has been 12 months and this has been carried out in different tonelerías, half French oak and half american oak, a 25% of new barrel. The special feature of the wine red wine Legaris proceeds of the vineyard and its modern vine-growing techniques that assist in the excellent care of the grapes avoiding unnecessary treatments.
    DEVELOPMENT (VINIFICATION)
    The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes. We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs of the D. Or. Ribera del Duero made with their own indigenous yeasts. Fermentation temperatures range between 26 and 28 ° c. The devatting or drawing off is performed between 14-16 days from the vatting. Parenting media in the barrel has been 12 months in bordeaux barrels, selected in a ratio of 50% French oak of fine grain and 50% american oak, in both cases, with a 20% of new barrels. In order to increase the complexity of our Legaris Crianza, in blend end of this harvest has involved a total of 22 tonelerías. This red wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and started bottling in August 2016.
    VINEYARD (VITICULTURE)
    The grape varieties with which we have produced this wine have been Fine Red (Tempranillo) 90% and Cabernet Sauvignon 10%. In our Legaris Crianza we want to express the uniqueness and complexity of the Ribera del Duero, for which we selected different vineyards in various geographical areas: - Pesquera de Duero, Valbuena de Duero, Manzanillo, Melida and Peñafiel in the province of Valladolid, with altitudes understood between the 750 and the 880 meters, the predominant soils are lighter that give rise to wines that are more aromatic. - Roa, The Horra, Hontoria Part, Valdeande, Villalbilla de Gumiel, Fuentenebro, Boada de Roa, Moradillo de Roa, Olmedillo de Roa in the Burgos province, with altitudes understood between the 810 and the 970 meters, where the soils are clayey-calcareous, and provide structure and power to our wines. Also we count with own vineyards (93 You) in the farms of Curiel de Duero (Valladolid) and San Martín de Rubiales (Burgos), whose vineyards began to be planted in 1999 and currently follow a system of cultivation of Double Cord Royal, in which we make sustainable viticulture with plant cover. In this vintage 2014 we started to harvest the Tinto Fino the 27 of September and ended the 8 October. The Cabernet Sauvignon the same the 20 October. The first frost came during the month of October, at the end of the cycle. With regard to the temperatures, we can talk about a mild winter. At the start of the spring, the temperatures were remarkably high, this accelerated 10 days the sprouting of the vineyard. It was not until the second half of August so that the maximum temperatures were the own of this time. Although it really noticeable in terms of the temperatures of this cycle has occurred during the months of September and October, in which the temperatures were far superior to the usual, being the constant and hot sunny days, what said finally the maturation of the fruit. The rainfall of this vintage has been lower than expected.
    PAIRING
    Legaris Crianza mariza perfectly with lamb, dishes, meat stews, semi-mature cheeses.
    AWARDS
    GOLD MEDAL MUNDUS VINI - 2017
    GOLD MEDAL TEMPRANILLOS TO THE WORLD - 2016
  • Red wine Legaris Roble

    Legaris Roble it is a wine 100% Tinto Fino that seeks out the maximum fruit expression of the variety. A wine designed to offer a great intensity of varietal.
    DEVELOPMENT (VINIFICATION)
    Vintage 2016 was carried out between the days 4 and 27 October. The grapes are despalilló and moved virtually the entire deposits. After a cold pre-fermentation maceration of 48 hours, performed the alcoholic fermentation to 24 ºC in order to preserve the varietal aromas. The total duration of the maceration was 8-10 days. Then the wine was spontaneously the malolactic fermentation takes place in stainless steel tanks. Once, the wine went into american oak barrels, where he spent a total of 3 months. Subsequently a slight clarification and a final filtration to refine the wine before bottling.
    VINEYARD (VITICULTURE)
    Selected grapes coming from the estates of Legaris and suppliers controlled. Soils: alluvial, cascajosos, franco-sandy; and meanders around the River Duero. Viticulture: planting North-South. Selected Clones free of virus. Pruning cuts. Passes of green pruning to clear, pruning in the face of this (morning sun) of the rows, and thinning of clusters. Irrigation: due to the low rainfall of the area, to the poverty of the soils and the presence of a plant cover, it is vital to the irrigation. We use techniques of deficit irrigation controlled by applying water stress. Integrated Control of Pests: do not use insecticides or antibotrytis. Low pressure for mildew and control of oidium mainly with organic products. Vintage: to decide the optimal time of harvest, apart from the monitoring of ripening analytical, it also makes the tasting of the grapes to evaluate the maturity of the phenolic of these. It performs selective harvesting, harvesting the grapes and making the different terroirs separately. After a winter in which the vine has been sitting in conditions sweet and with a precipitation rate lower than usual, the spring with abundant rainfall and low temperatures delayed the outbreak of the vine more than usual. The summer characterised by high temperatures, with no rain, it has been some blockage in the plants as a result of the need of the plants close their stomata to prevent excessive dehydration which has resulted in a defendant's retardation in the time of ripening, especially in young plants and in those located on land more arid.
    PAIRING
    Legaris Roble is ideal to accompany white meats, folders,salads, tapas and fresh cheeses
     
  • Red wine Cellars and Vineyards in the Blank – Key Blank

    Production 1.947 bottles. Elaboration Manual selection of clusters in a first table, de-stemming, mechanical, and subsequent selection of grapes in the second table. Maceration at controlled temperature, alcoholic fermentation in tino wood 30 Hl, malolactic fermentation in barrel. Foster He remained 14 months in French oak barrels and 6 months in foudre wood 15 Hl. Awards Score Parker 92    
  • Red wine Large Blank

    Production 4000 bottles Elaboration Selection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak. Foster He remained 18 months in oak barrels and 6 months in a tub of French oak. Awards 92 points Peñin guide
  • Red wine Blank

    Production
    25.000 bottles
    Elaboration Selection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak. Foster He remained 16 months in new barrels of French oak and 6 months in wooden casks.
  • Red wine Damana Crianza

    Production 60.000 bottles. Elaboration Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature. Foster He remained 12 months in French oak barrels (80%) and american (20%).
  • Red wine Damana 5

    Production:
    250.000 bottles
    Elaboration
    Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.
    Foster:
    He remained 5 months in oak barrels.
    Awards
    91 points Peñin guide
  • Red wine Viñas del Jaro – Thirst of Cana

    Some wines from certain sectors of our vineyards older of the Payment of Chafandin, throughout the process of parenting, in certain vintages, move more elegance and personality in the successive tastings, it exists as a “Blow of Heart“. These barrels, are selected in the first six months after each harvest and separate to make a custom track. The year that occurs this event is bottled under the brand name Thirst of Cana, and gives origin to the wine more emblematic of the Winery.

    Foster

    Malolática in French oak barrels 300 liters of parenting 26 months in barrels

    Fermentation

    During 21 days at temperatures of 14-16ºC.

    Time of Maceration

    20 days in deposits of 3.000 liters

  • Red wine Sembro 2018

    It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.

    Foster

    4 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 10 days at temperatures of 25 ° C.

    Time of Maceration

    7 days with their skins

  • Red wine Acantus Bodega Olarra

    Acantus part of the idea of making wine simple, fresh, pleasing to the palate and with the fine and simple intention of liking. Wines that are received in any occasion, to take in the company and to maintain in the memory for future occasions.