Fincas de Landaluce Tempranillo Reserve | Landaluce

DENOMINATION: Denomination of origin calificada Rioja Alavesa

TYPE: red

GRAPES: Tempranillo 95%, graciano 5%

ORIGIN: Spain, Rioja

EVOLUTION: 8-10 years

SERVICE TEMPERATURE: 16 °C (as recommended by the winemaker)

RECOMMENDED GLASS: large glass

ALCOHOLIC CONTENT: 14-14.5% vol. (depending on the years)

FORMAT: 75 cl

THE WINE

TECHNICAL SPECIFICATIONS

FRESHNESS: ◼︎◼︎◼︎ ◼︎◻︎
BODY: ◼︎◼︎◼︎ ◼︎ ◼︎
FLAVOUR: ◼︎◼︎◼︎◻︎ ◻︎
SOFTNESS: ◼︎◼︎◼ ◼︎◻︎
TANNICITY: ◼︎◼︎◼︎ ◼︎ ◼︎

NOTES FROM OUR SOMMELIERS

👁 a beautiful intense ruby ​​red;

👃🏻 the nose expresses a intense bouquet, with ripe red fruit on a very elegant balsamic background;

👄 on the palate it is soft, fresh, full body with well integrated and smooth tannins. The ripe red fruit with liqueur nuances returns to the mouth, making it a
red with a persistent and very elegant finish.

RECOMMENDED COMBINATION

An intense and structured red, which has received various awards including the 92 James Suckling points. To be paired with dishes of equal character and body. Perfect with grilled lamb, red meats, mature cheeses. Open 15 minutes before tasting it.

It should be underlined that this is a vegan wine.

REFINEMENT

Manual harvest when the grapes are perfectly ripe, from Laguardia vineyards over 60 years old (La Gloria, Carravalseca, Puente Victoria and San Gregorio). Fermentation in steel at a controlled temperature, maceration for 10-15 days on the skins, malolactic fermentation carried out. The wine then ages for 12 months in American and French barrels. Bottle refinement for two years.

YOU WILL LOVE IT FOR...

elegance and character.

TERRITORY OF ORIGIN

TERROR

Spain is one of the most promising countries in Europe, the third in the world in terms of quantity. Spain has an ancient tradition in oenology and increasingly focuses on quality production.

Viticulture is documented in Spain as early as the second century BC, went through a long period of crisis in the Middle Ages and was attested again in the 13th century. The success of Jerez wines dates back to the sixteenth century, much loved by the English, always looking for wines that could withstand long sea transports. At the end of the 19th century, phylloxera and powdery mildew devastated viticulture in Spain like that of almost all European countries, causing the extinction of numerous native vine species in the region. This disastrous circumstance then began the rebirth of Spanish oenology, which renewed its cultivation and cellar processing methods, keeping pace with the times: Spanish wines therefore entered international markets. The first denomination of Spanish origin was Rioja, in 1926, followed by Jerez in 1933 and Malaga in 1937.

La Rioja is certainly the most important wine-growing area in Spain, known above all for its full-bodied and complex red wines. La Rioja is located in the north of the country, about a hundred kilometers below the Atlantic coast, and extends along the Ebro river. This territory consists of a plateau located at approximately 450 meters above sea level, and is divided into three sub-areas: Rioja Alavesa, Rioja Alta and Rioja Baja. The most important vines in Rioja are Tempranillo, Garnacha, Mazuelo and Graciano for the black berry. The most important white grape varieties are Viura (Macabeo), Malvasia and Garnacha Blanca.

The most famous red wines of Rioja are produced with Tempranillo grapes and are aged in wood for long periods, which gives the wines great intensity of complex aromas. Even white wines are often subjected to long maturation in wood, a traditional practice that is gradually giving way to more modern styles, for fresher and fruitier wines.

The Rioja Alavesa subarea is a part of the Rioja Qualified Designation of Origin located in the south of Alava. It is bordered to the north by the Cantabrian mountain range which protects it from cold and humid winds. It extends for 13,150 hectares of vineyards in small plots, mostly arranged on south-facing slopes (“cara soles”).

95% of the vines are placed in limestone and clay soils, and the remaining 5% are alluvial soils in the cracks near the Ebro River for high quality viticulture.

CELLAR

We are in Rioja Alavesa, in northern Spain.

The secret of this bodega lies in the raw materials: 25 hectares cultivated with great care. Old sapling vines are pruned to have three irregular arms that rise up to a meter from the ground: if one arm breaks or falls due to age, it is replaced by a new shoot from the base. This allows the Landaluce grapes to always be airy and healthy.

Furthermore, old vineyards, with the depth of their roots and the volume of soil covered, reduce the impact of drought or excessive rain and bring greater complexity to the grapes in the cellar.

They mainly grow the native Tempranillo (characterized by limited yields, high quality wines, intense aromas) and Graciano adds "gracia" to the blends in which it is present.

They work each plot in a specific way, vinifying the grapes separately. The winemaking can be in steel or wood, based on the characteristics of the grapes and the objective to be achieved, with care in the winemaking that places the cellar among the highest standards in the region.