Lanzaga

The grapes come from bush vines in the Atalaya, Majadales, Arroyo la Losa, Pasocastillo and Soto vineyard sites at an altitude of 500 to 700 metres. Depending on the plot, the tertiary soils consist of flat, stony sandstone plateaux rich in limestone and silt or limestone marl slopes. After being harvested by hand, the wine ferments with indigenous yeasts in concrete and matures for 14 months in 1,500- to 2,500-litre foudres and 225-litre casks. This vintage is fresh and elegant, with red and dark berries, spice, integrated oak notes, moderate acidity and fine-grained, velvety tannins. ([telmorodriguez.com](https://www.telmorodriguez.com/lanzaga-en?utm_source=openai))