At Legaris, our wines are made with calm, and we'd like you to enjoy them in the same way, without rushing. If you fancy a smooth and very fruity red wine to enjoy with delicately flavoured food like pasta or white meat, Legaris Roble is the perfect red wine to choose. This Ribera del Duero, made from 100% Tinta Fina (Tempranillo), also displays touches of vanilla from the time it spent in oak. Pure fruit in your glass. Don't over-think, just relax and enjoy it, calmly.
Awards
vintage 2019
vintage 2018
vintage 2017
vintage 2013
vintage 2012
vintage 2009
2021
Silver Medal
Sakura Awards
2021
90 points
James Suckling
2020
91 points
Guía de los 365 días (Vivir el Vino)
2020
92 points
James Suckling
2021
91 points
Guía de los 365 días (Vivir el Vino)
2019
92 points
James Suckling
2015
Silver Medal
CINVE
2015
Silver Medal
Mundus Vini
2014
Silver Medal
Mundus Vini
2010
Gold Medal
Tempranillos al Mundo
Jorge Bombín
Legaris Oenologist
White meats, pastas, tapas and fresh cheeses.
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View
Deep purplish red with bluish hues.
Nose
Very intense aromas on the nose. Prominent notes of fresh red fruit –which reflect the wine’s typicity- that are interlaced with notes of vanilla from its aging in barrels.
Palate
The wine is rich with a balanced and rounded mouthfeel.
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Varieties and Analysis
Yes
Contains sulfites
14.4%
Alcohol volume (%)
D.O. Ribera del Duero
Designation of Origin
Tinto fino
Variety/Coupage
Red wine
Product
Yes
Suitable for vegans
P97
The Winery
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.
Elaboration - Vinification
The grapes were destemmed and moved to tanks practically untouched.
The grapes were destemmed and moved to tanks practically untouched. After a 48 hour cold soak, alcoholic fermentation took place at 24 °C in order to preserve varietal aromas. Total maceration time was 8-10 days. Spontaneous malolactic fermentation followed, taking place in stainless steel tanks and lasting 86 days. Once finished, the wine was put in American oak barrels, where it spent a total of 3 months. Subsequently, the wine was polished with light fining and filtering before it was bottled.
Vineyard - Viticulture
Grapes were tasted to assess their phenolic ripeness and determine the best time for harvesting.
Select grapes from Legaris’ vineyards and controlled suppliers. Soils: Alluvial, gravelly, sandy-loamy soils; meanders and land near the banks of the Duero River. Precision viticulture techniques were used to identify and map out the different types of soils in the vineyards for management and selection purposes. Winegrowing: Short pruning. Irrigation is rendered essential. Regulated deficit irrigation (RDI) techniques are used. Integrated Pest Control: Insecticides and antibotrytis are not used. Harvest: grapes were also tasted to assess their phenolic ripeness and determine the best time for harvesting. After a winter during which the vines rested with mild weather and lower rainfall levels than usual, the spring arrived with a vengeance, exhibiting those extreme conditions so typical of Ribera del Duero, with abundant precipitation and low temperatures that delayed bud break. It was a hot summer, with high temperatures for most of July, the whole of August and a good part of September. This, coupled with very little rain, particularly in late summer, induced stomatal closure in the leaves, a reaction that prevents excessive dehydration. This meant a marked delay in ripening, particularly in the case of young plants and those located in more arid locations.
