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LEGARIS

THE QUEST FOR EXCELLENCE IN RIBERA DEL DUERO


As an expression of its oenological ambition, innovation at Legaris aims to enhance the organoleptic virtues offered by the fruit of Ribera del Duero. Wines with a remarkable profile and character that are solid, well-structured, with a complex aroma and a big, full palate.

the wines


Oenological expertise and the utmost care taken with all processes provide us with wines of a remarkable profile and character: solid, well-structured, with a complex aroma and a big, full palate, preserving the fruity aromas and maintaining all the varietal characteristics. That´s why, in the Ribera del Duero, Legaris has ushered in a new style of wines.


CALMO


Calmo Legaris, a 100% Tinto Fino wine. It is the culmination of a survey of the region and a selection of vineyards to find those which best reflect the spirit of Ribera del Duero. Very intense, almost opaque picota cherry red with garnet highlights. Notes of red fruit appear on the nose interlaced with fine toasty and spicy nuances. A very broad, powerful and elegant mouthfeel with a very long finish.

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RESERVA


Wine made with 100% Tinto Fino. A deep burgundy in colour with maroon tones. The nose has intense aromas of very ripe dark fruit, including conserves of blackberry, plum, etc. These aromas combine with toasted notes and those of fine wood, coffee, cocoa and sweet spices. On the palate it has a good body, velvety tannins and is big and long-lasting in its flavours.

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CRIANZA


Wine produced mostly with the Tinto Fino variety combined with a small contribution from Cabernet Sauvignon. Notably deep cherry red in colour with a violet rim. Predominant among its frank, intense aromas are hints of vanilla and coconut thanks to its ageing in oak. Full of flavour, lively, well-structured and long with intense aromas in the mouth.

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ROBLE


A 100% Tinto Fino wine that strives to achieve the ultimate expression of fruit typical of the variety. A wine created to offer great varietal intensity. Very lush in the mouth, fresh, highly expressive and fruity. Legaris Roble is accompanied by light notes of vanilla and coconut thanks to its brief ageing in 100% American oak that also gives the wine its structure.

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VERDEJO


The winery has entered the D.O. of Rueda with Legaris Verdejo. Its flavour and aromas make this a modern wine that stands out for its perfect blend of fruity explosion and floral elegance. The Verdejo variety provides intense aromas of white fruits with a touch of citrus (lemon), accompanied by fennel notes and a tart, lingering finish. The innovative use of a screw top perfectly preserves the wine´s qualities until consumed.

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the vineyards


Legaris has a total of almost 100 hectares of vineyards spreading over two estates located in the municipalities of Curiel de Duero and San Martín de Rubiales.

The first vine stock was planted in 1999. The Legaris vineyard grows the varieties of Tinto Fino (Tempranillo) and Cabernet Sauvignon. The winery is committed to high quality raw materials and viticulture: uniformity among vines, healthy plants, limited plant growth, small clusters and berries, concentration of colour and aromatic precursors.

The winery´s viticultural team carries out strict biological controls to ensure plants and selected rootstock are virus-free. To complement the winery´s own grapes, it also chooses grapes and plots from local suppliers.

As this zone is located at the limit of the vine-growing area, it´s important to use grapes from a range of different zones in the Ribera de Duero as it would be too risky to concentrate production in just one area. As a result, the final wines gain in complexity, employing different training systems for the vines (goblet and trellis) and a range of vine ages and soil types.


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.

The Harvest

At Legaris we strive to achieve optimum phenolic ripeness in the grapes via laboratory analysis and also by tasting grapes in the vineyards. To decide when the harvest should take place, a close eye is kept on the weather forecast and also on how the grapes are ripening, with weekly ripeness controls for all vineyards: the acidity, probable alcohol content, pH, berry volume, anthocyanins, polyphenols, etc.

The grapes are harvested both manually and mechanically. 90% of our own vineyards are harvested by machine while 50% of the vineyards of controlled suppliers are harvested by hand. In this case, Legaris personnel closely monitor the process in the controlled vineyards to ensure a thorough manual harvest; grapes are inspected at the scales and the most exclusive berries are passed on to the sorting table. The machine harvesting of our own vineyards includes a selective harvest, separating different qualities of grape within each plot, with the possibility of harvesting the same plot in two stages.

PRODUCTION


The aim of Legaris´s oenological approach is for the wine to always express its origins. And to do so with structure, concentration and elegance. Once the raw materials have been selected, the wine is produced with as little intervention as possible, respecting and caring for the grapes with a meticulous vinification process.



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 WINERY


Legaris´s architecture expresses the essence of its wines. In modern harmony with its surroundings, it´s open to the natural light and the vines, setting up a link between the exterior and interior, between the necessary practical nature of the spaces and both nature and history. All embodying a new concept of wine.



The Building

Legaris is a modern winery: the Codorníu Group started its construction in 1999. Designed by architect Domingo Triay as a space to enhance the culture of wine, it was created in a contemporary style for visitors, with large windows that heighten the natural light, integrated within the landscape and the environment while being perfectly equipped to produce wine.

With an essentially cubic structure, the building is divided into four large blocks in the shape of a cross and on two levels. The upper floor is almost exclusively for visitors while the lower floor holds the facilities for producing and ageing the wine, with rooms for strictly professional use. These hold, among other things, the fermentation rooms, barrel ageing and bottling areas, laboratories and offices.

The fermentation room is next to the facilities for receiving the grapes. There the must is fermented and then goes on to racking, transfer and coupage or blending. One of the key rooms for the production process is the barrel room, with almost 2,000 casks each holding 225 litres from the most prestigious coopers and with a wide variety of toasting and grain. Lastly, the cage rooms hold those bottles that are completing their Crianza or Reserva processes.

Entrance
Reception
Vineyards
Wine Cellar
Zen Garden
Casks
Fermentation Cellar
Dormitory
Bottling

VISITING THE WINERY


Standard Visit

Includes a visit to the vineyard and winery, an explanation of how wines are produced and a tasting of 2 wines with a "tapa"

Duration: 90 minutes.

Prices
Adults: €10
Children 12-17 years: €3
Children 0-11 years: Free
Groups of over 10 adults: €8

Standard visit timetable
Monday to Friday
(not public holidays)

1 pm: Spanish

Saturday and Sunday
11 am: Spanish
1 pm: Spanish

Public holidays and long weekends ("puentes")
Please consult the winery

Please consult the winery for other times and special rates.
Visits in English and French by prior arrangement.

Exclusive 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 min.

Prices
Adults: €25
Children 12-17 years: €3
Children 0-11 years: Free

Timetable for Exclusive Visits
By prior arrangement


For more information and to book
please contact us

T. ( 34) 983 878 088 - ( 34) 610 486 644
visitas@legaris.es

Other services:

  • Winery shop
  • Wine bar
  • Venue for group and company events
  • Lunches, dinners and cocktail receptions for groups


  • The winery is a member of the Ribera del Duero Wine Route
  • Collaborators with Peñafiel Castle and the Wine Museum of Valladolid´s regional government
  • Partners with the Wine Tourism Board of Valladolid
  • Collaborators with the Ribera Friendly programme of Peñafiel Council
  • Members of the Association for the Development of Cuco Valley
Ruta Ribera del Duero

TASTING COURSES


Styles of the Duero - Comparative tasting of wines from different categories

Introduction to producing and tasting wines.
Tasting theory and a guided tasting of 4 wines; one Verdejo white (D.O. Rueda) and three reds (roble, crianza and reserva D.O. Ribera del Duero).

Includes a winery and vineyard visit and presentation on how red and white wines are produced.

Price per person: €32
Duration: Approx 2.5 hours
Minimum group: 6 people.

The ages of wine - Vertical tasting

Introduction to producing and tasting red wines.
Introduction to producing and tasting red wines. Includes a winery and vineyard visit and presentation on how red and white wines are produced. Tasting theory and a guided tasting of 4 aged red wines from different vintages.
To understand how the same style of wine evolves over the years.

Price per person: €35
Duration: Approx 2.5 hours
Minimum group: 6 people.

From the barrel to the senses - Barrel tasting

Para profundizar en el apasionante mundo de las barricas.
To explore further the exciting world of barrels. Includes a winery and vineyard visit, theoretical presentation on barrels, from the forest to the glass, and a tasting of 4 wines aged in four different types of barrel.
To understand the importance of barrel selection in order to differentiate and add nuances to wine.

Price per person: €40
Duration: Approx 2.5 hours
Minimum group: 6 people.


For more information and to book
please contact us

T. ( 34) 983 878 088 - ( 34) 610 486 644
visitas@legaris.es

Contact


For any queries or suggestions, please don´t hesitate to email us at info@legaris.com

Where we are:
Just 5 minutes from Peñafiel, in the Cuco Valley between Curiel de Duero and Bocos de Duero.

Ctra. Peñafiel-Encinas de Esgueva Km. 2,5
47316, Curiel de Duero (Valladolid) - Spain

GPS coordinates: 41º 26´ 8.62429´´ N 1º 47´ 50.

Distance from the main towns/cities:
Peñafiel: 6 km
Aranda de Duero: 40 km
Valladolid: 65 km
Burgos: 125 km
Madrid: 200 km