# LG Valbuxán Tinto Lexítimo (2021)

- **Producer:** Telmo Rodríguez
- **Colour:** red
- **Type:** still
- **Grapes:** Mencía, Merenzao, Sousón, Brancellao, Garnacha Tintorera
- **Region:** Galicia, Spain
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €29
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, raspberry, plum, violet, rose, herbaceous, black pepper, white pepper, cedar, smoke, cloves, forest floor, mushroom, leather

## About this wine

LG Valbuxán takes its name from Lugar de Valbuxán, an historic Galician estate in the O Bolo subzone of Valdeorras with winemaking traditions spanning over three centuries. Acquired and restored by renowned winemaker Telmo Rodríguez and his partner Pablo Eguzkiza under their Ladeiras do Xil project, the property represents a commitment to recovering historical mountain vineyards and traditional field blends in northwest Spain. The 2021 vintage marks a landmark release as the first bottled directly from the newly restored historical cellar.

## Interesting facts

- LG stands for Lugar de Valbuxán, an ancient Galician manor house with over 300 years of winemaking heritage.
- The 2021 vintage is the first vinified inside the fully restored historical cellar at Valbuxán.
- Only 14,145 bottles were produced of this vintage from steep, high-altitude granite terraces.

## Food pairing

The lifted Atlantic acidity, medium weight, and fine-grained structure of this Galician red make it remarkably food-friendly. It cuts through savory fats in grilled meats while complimenting earthy, Umami-rich elements like mushrooms, game, and cured charcuterie without overwhelming delicate herb seasonings.

## Wine making process

Crafted from high-altitude terraced vineyards planted on granite-derived soils at 700 to 800 meters elevation in O Bolo. The grapes—a traditional mix of native Galician varieties—were hand-harvested in mid-September 2021. Fermentation occurred spontaneously with indigenous yeasts in temperature-controlled stainless steel tanks and open oak vats. Following fermentation, the wine matured for 15 months in large oak foudres of 1,500 and 2,000 liters alongside neutral oak barrels before bottling in July 2023.