# Lat 42 Gran Reserva (2016)

- **Producer:** Torre de Oña
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo, Mazuelo
- **Region:** Rioja, Spain
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €19
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** black plum, black pepper, eucalyptus, black cherry, raspberry, red plum, strawberry, vanilla, chocolate, cloves, cedar, forest floor, dried fruit, earth, leather, tobacco

## About this wine

The Lat 42 Gran Reserva 2016 by Torre de Oña is a DOCa Rioja red wine from the Rioja Alavesa sub-region. Produced by Torre de Oña, a winery owned by the prestigious La Rioja Alta S.A. group, it is crafted primarily from Tempranillo with a small addition of Mazuelo. The wine's name, 'Lat 42', may refer to its geographical latitude, highlighting its specific origin. As a Gran Reserva, it adheres to strict aging requirements, signifying a wine of considerable age and complexity. The grapes are sourced from the Finca San Martin vineyard, situated at approximately 600 meters above sea level, characterized by chalky clay and limestone soils.

## Interesting facts

- Gran Reserva status means at least 5 years of aging.
- Torre de Oña exclusively uses grapes from its own Finca San Martin vineyard.
- Rioja Alavesa's high-altitude vineyards contribute to wine character.
- Aged in both American and French oak barrels.

## Food pairing

The wine's firm tannins and medium-full body are well-suited to complement the richness and protein of red meats, softening the tannins and enhancing the savory flavors. The wine's complexity can stand up to robust dishes, while its balanced acidity cuts through fattier elements, cleansing the palate.

## Wine making process

The Lat 42 Gran Reserva 2016 is produced using hand-harvested grapes from Torre de Oña's Finca San Martin vineyard. Fermentation takes place in stainless steel tanks. As a Gran Reserva, the wine undergoes a rigorous aging process, including a minimum of two years in American and French oak barrels and at least thirty-six months of bottle aging, totaling a minimum of five years of maturation before release.