Ribera del Duero Appellation
Varieties: Tempranillo 95%, 5% Grenache. Average production 3.200 Kg/Ha
Soil type: Calcareous clay and sandy loam.
Location of the plots: La Horra and Gumiel del Mercado (Burgos).
Type of cultivation: Sustainable agriculture
Alcoholic fermentation: in tank with indigenous yeast.
Malolactic fermentation: in tank for one month.
Aged in barrels: 225 l. 75% Hungarian, 20% French and 5% American Cantonese. Total aging 28 months.
Bottling: February 2019
Alcoholic strength: 14º.
Production: 6,566 numbered bottles. 750 ml.
Visual phase: Garnet red color with medium-high robe and violet rim.
Nose: Balsamic, mineral, floral, red fruit, fine spices, cocoa.
Tasting phase: very elegant wine, character and delicacy. Fresh red fruit, floral, tobacco and black licorice.
Full-bodied but delicate and intense. Perfectly balanced tannins that give it length and freshness.
Keeps well from now to 25 years.
Recommended serving temperature 18º.
LARA O PRO. Gold Medal in DWWA Decanter magazine awards 2015 decanterawards.com
LARA O PRO 2011. 94 points in Decanter Magazine