At Legaris, wines are made with calm, and we'd like you to enjoy them in the same way, without rushing. Legaris Reserva is the winery's iconic wine, a wine that gets lovers of full-bodied reds from the Ribera del Duero really excited. Meticulous work was carried out to produce it, blending wines of the Tinta Fina (Tempranillo) variety from the very best vineyards, which were then aged for 20 months in barrels from ten different cooperages. All this means that it is the most awarded of the wines in the Legaris range: 94 points from James Suckling, 91 points in the Guía Peñín and Gold Medal in the Mundus Vini competition are just some of the recognitions received in 2020. Do you need any more reasons to give it a try?
Very deep picota cherry red with garnet hues.
Aromas of very ripe black fruit on the nose intermingled with fine balsamic and spiced nuances.
A wine with a very broad mouthfeel, powerful, well balanced and with along lingering finish.
Legaris is one of the D.O. Ribera del Duero's flagship wineries. An innovative winery, it offers boutique, artisan wines made in a modern way. Legaris lies in a privileged location, enjoying the D.O. Ribera del Duero's unique and exclusive climate. The origin of its wines, the great wealth and variety of its soils, high quality raw materials and very careful winemaking combine to ensure that the wines from Legaris express and extol the unique character of the area.
The grapes is harvested manually in 15 kilo boxes. When it reaches the cellar, it is stored in a cold room overnight.
The grapes is harvested manually in 15 kilo boxes. When it reaches the cellar, it is stored in a cold room overnight at 6 ºC and the following morning it is thoroughly inspected at the selection table. The clusters are destemmed and the whole grapes taken on a conveyor belt to small, 5.200 litres, stainless steel tapered tank, where they are vinified separately by provenance.
We start with a cold soak for several days before alcoholic fermentation, which is carried out with native yeasts at 28-30 ºC, to express the characteristics of the different terroirs, respecting the uniqueness of each vintage. Frequent manual punch downs are carried out during fermentation. The wine is devatted 3 weeks after the grapes are vatted and only the free-run wine is employed, without adding the press wine.
Malolactic fermentation took place in new French oak barrels.
Subsequently, the wine remained for 20 months in French fine-grain oak barrels, half of which were new and the other half had one wine. The barrels come from ten different coopers. The wine concluded its refining process for 24 months in our bottle racks before being marketed.
Given the level of grape ripeness we require to produce this exceptional wine, we can only offer 7 or 8 vintages in each decade.
This wine is made exclusively with Tinto Fino (Tempranillo) grapes.
The grapes come from an exhaustive selection of small bush-pruned vines, between 50 and 90 years old, in different plots in the province of Burgos: Peñaranda de Duero, Olmedillo de Roa, Roa and Hontoria de Valdearados.
The average altitude of these vineyards ranges between 850 and 1.000 meters.
These old vines are planted in soils with low fertility; either sandy, sandy-gravelly or clay-limestone. Traditionally, vineyards were planted in poor soils that were of no use for other crops.