Ribera del Duero Appellation
Varieties: Tempranillo 100%, 2.200 Kg/Ha
Type of soil: Stony – calcareous clay with a calcareous subsoil.
Location of the plots: La Horra and Gumiel del Mercado (Burgos)
Type of cultivation: Respectful with the soil.
Alcoholic fermentation: FH in tank at 28º maceration, 13 days
Malolactic fermentation: FM in tank, one month.
Aged in 225 L barrels of French and European oak and first year Canton, 28 months.
Alcoholic content: 14%.
Production: 1200 numbered bottles
Visual phase: Garnet red color with medium-high intensity and violet rim.
Nose: Balsamic, mineral, black fruit, red fruit, spicy, fine and cocoa.
Tasting phase: Very well defined wine, with character and personality. Soft and delicate
at first, followed by an explosion of flavors: floral, coffee, fruit liqueur, tobacco and black
licorice. Full-bodied, very delicate and intense. Perfectly balanced sweet tannins that add
flavor and length.
Keeps well for 15 years.
Recommended serving temperature 17º.
Decanting time: 1-2 hours
LARA O PRO 2010. Gold Medal at DWWA Decanter magazine awards 2015 www.decanterawards.com