Ribera del Duero Appellation
Varieties: Tempranillo 100%, Average production 5.000 kg/Ha.
Soil: Stony, calcareous clay with a calcareous subsoil.
Location of the vineyards: La Horra (Burgos)
Type: Sustainable agriculture
Alcoholic fermentation: in concrete tanks with indigenous yeast.
Malolactic fermentation: 3 months in 300l barrels.
Aged in 225l barrels of Spanish oak, Quercus Pyrenaica, for 21 months. Rest of the time in bottle.
Alcoholic content: 15º.
Production: 6,305 numbered bottles 750 ml.
Visual phase: Deep cherry red color with violet hues.
Nose: Very fresh fruit, floral tones, undergrowth, earth, undergrowth and balsamic.
It reveals the nuances and depth of the terroir. The character of Spanish oak and the personality it
>infers are reflected in this wine. Serious, deep and aromatic, with earthy characters at its best.
Tasting phase: Elegant, ample, structured, robust and oily. Essence of minerality, great balance in
the combination of wood, earth and fruit.
Keeps for up to 20 years.
Recommended serving temperature 19º.
LARA O Hispania. Silver Medal in DWWA Decanter magazine awards 2015 decanterawards.com