LEGARIS

D.O. Ribera del Duero

The Duero River forms the heart of a wine-producing area that is 115 km long and 35 km wide. At an altitude of between 700 and 800 metres above sea level, the Designation of Origin or D.O. of Ribera del Duero is close to the limit for vine-growing, resulting in the characteristic intensity of its wines whose predominant grape variety is the traditional Tinto Fino.

One crucial factor that sets Ribera del Duero wines apart is the region´s exceptional climate. With a moderate to low rainfall, its continental climate provides great contrasts: long dry summers with temperatures up to peaks of 40ºC help the grapes to achieve the optimum polyphenol level, whereas the winters are long and harsh, with minimum temperatures sometimes falling to -15ºC, hail and sleet. The marked difference between day and night-time temperatures during ripening encourages concentration, with frost being the main risk factor for the vines.

Sustainable Viticulture

Legaris works sustainably, employing techniques that allow us to monitor the state of the plants and their requirements and apply only those treatments that are strictly necessary:

• RDI (Regulated Deficit Irrigation)Irrigation according to the plant´s needs. Five sensors at different depths that send data to the computer every 15 minutes.
• Conduction systemsImproved lighting, controlled production.
• Anti-frost systemSpray irrigation for spring frosts.
• Precision viticultureSatellite maps.

• Own weather stationProvides data on the temperature and humidity that help to detect the risk of outbreaks of disease such as downy and powdery mildew. Helps to reduce applications of chemicals in the vineyards by up to 80%.
• Plant coverReduces erosion, maintains humidity and increases permeability. Improves the plant´s nutrient cycle and adds nutrients after plant material has been cleared away and the remains dried. Helps to maintain the local fauna.
  

Tinto Fino

Tinto Fino is the main grape variety in Ribera del Duero wines: in fact, all wines that come under this D.O. must contain at least 75% of Tinto Fino. This vine adapts well to the heterogeneous nature of the region´s soils, be they chalky, clayey or ferrous clay; quite dry soils that are poor in organic matter with little iron and a lot of limestone. An early-ripening variety, it´s highly sensitive to pests and disease and not very resistant to drought or high temperatures.

It produces medium-sized, compact and regular clusters and the berries have a medium-thick skin and soft pulp. Their juice is colourless, well-balanced in terms of sugar content, colour and acidity. With a frank palate, it turns velvety on ageing. The wines are typically violet in colour, very fruity with hints of blackberry.

Oenology

To ensure the wine accurately expresses its origins, work begins in the vineyards, either those belonging to Legaris or on plots selected by the winery, with vine stock from different locations, ages and soils. Any improvement starts with the grape and continues with production and the barrels, whose importance in the process warrants an entirely separate chapter: namely "Cooperage".

Legaris currently has 10 tanks in the shape of a truncated cone, with a capacity for 5,200 litres for the separate fermentation of small plots of high quality grapes. Different over-pumping programmes help to extract all the potential of each grape. The best quality grapes are fermented in open casks with manual cap immersion. The alcoholic and malolactic fermentation procedures are carried out using a selection of yeasts and bacteria that complement, safely and appropriately, the style of wine Legaris wants.

Fermentation

Fermentation is a natural process through which the must becomes wine. In the alcoholic fermentation process (5 or 6 days), sugars transform into alcohol and carbon dioxide, pushing the grape skins´ to the top. Over-pumping allows the must to continue extracting the skins´ subtle values (anthocyanins and tannins) and the temperature is controlled during this process using cooling jackets.

After drawing the wine (separating it from the remains of grape, skins, etc. or the "paste"), the malolactic fermentation starts, when malic acid breaks down into lactic acid. At Legaris, depending on the type of wine, malolactic fermentation is carried out in French oak barrels or in stainless steel tanks.

Cooperage

The character of Legaris is defined both by its work in the vineyards and its selection of grapes as well as by the expert blending of different wines aged in a variety of barrels. At Legaris, this mixing is known as "Cooperage".

Every year, the cooper programme is altered to adapt the ageing process to the grapes from each harvest and thereby respect their varietal expression and, at the same time, make the wine as complex as possible and define its style. Legaris carries out tests with up to 21 different coopers of French and American oak barrels.

These oak barrels are selected depending on their place of origin, cooperage, grain and degree of toasting. The extent of oxygenation depends on the wood´s grain or porosity, an aspect that affects the wine´s aromas and palate. Combining the barrels´ place of origin and degree of toasting provides the wine with different aromas and flavours such as vanilla, coconut, sweet spices, balsamic tones, coffee, cocoa and roasted aromas, among others, which merge with the varietal aromas, basically ripe black fruits and plum.

Ageing

Wine is a living being that reaches maturity while sheltered within the wood, where it takes on new attributes, serenity and experience. Being such a fine material, always alive and changing, this wooden mother must be chosen carefully since it can transmit a range of particular characteristics to the wine, depending on its properties.

At Legaris, and as established by the D.O. regulations, the minimum ageing period in the barrel is one year; the rest of the ageing process required until a Ribera del Duero wine can be considered a Crianza or Reserva takes place in the bottle.

Already with a strongly marked personality, Legaris wines go through their final stage of ageing in the bottle in large cages or dormitories where the wine rests and rounds out. Under a constant temperature of 16-17ºC, the wines complete their production cradled in glass.

The Building

Standard Visit

Includes a private visit to the vineyard and winery, an explanation of how wines are produced and a tasting of 4 wines with a "tapa".

Duration: 90 minutes.

Prices
Adults: €28
Children 12-17 years: €14
Children 0-11 years: Free

Standard visit timetable
Monday to Sunday by prior appointment

Visits in English and French by prior arrangement.

Groups up to 12 people

Consult winery

For more information and to book
please contact us
T. ( 34) 983 878 088
visitas@legaris.es

Other services:

• Winery shop