TINTO LERMA

The vineyards from which this wine is produced are situated in the vicinity of the town of Lerma, in the Arlanza River valley.
The average age of these vineyards is 50 years, with yields limited to 4,500 kg/ha. The soil consists of light, acidic soils, known locally as ‘cascajo’, of alluvial origin. Plots with limestone soils containing more clay and areas rich in boulders are also selected.

These grapes are harvested by hand and transported to the winery in 15 kg crates.
Once at the winery, after undergoing a second selection on a conveyor belt, they are destemmed and placed in vats to begin spontaneous alcoholic fermentation, using indigenous yeast from the vineyard itself, at a controlled temperature of 25°C.
Once the first fermentation is complete, malolactic fermentation takes place in stainless steel tanks. Once this is finished, the wine is racked into 225-litre oak barrels, where it will be aged for twelve months.

A wine with a deep, intense cherry-red colour and garnet hues. On the nose, it is a complex wine with an interesting blend of dark fruit and elegant oak. Fruits such as blackcurrant and woody notes such as cedar stand out. Furthermore, the liquorice flavour so typical of Tempranillo is present.
On the palate, it is rich and well-structured; a flavourful wine with extraordinary depth.

Its structure makes it an ideal wine for charcuterie, semi-matured cheeses, oily fish, and certain roasted white and red meats, such as kid or lamb.
It pairs very well with boletus, cardoon mushrooms and truffles, and is perfect with certain condiments and sauces such as Bolognese and other Italian and French dishes.

If stored in optimal conditions (in a cool place at a constant temperature), this wine will retain its fine qualities for several years. Serve at between 16° and 18° C in a large, fine wine glass.

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