# Páramos de Legaris (2023)

- **Producer:** Bodegas Legaris
- **Colour:** red
- **Type:** still
- **Grapes:** Tempranillo
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 15.0%
- **Average price:** €20
- **Vegan:** No
- **Contains sulphites:** Yes
- **When to drink:** Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** blackberry, blueberry, plum, vanilla, charred wood, smoke

## About this wine

Bodegas Legaris was established in 1999 in Curiel de Duero as the flagship winery of the Raventós Codorníu group in Ribera del Duero. Lead winemaker Jorge Bombín initiated the Páramos de Legaris project to showcase the extreme terroir of high-altitude limestone moorlands (páramos). The grapes are sourced from vineyards situated between 867 and 973 meters above sea level across the villages of Moradillo de Roa, Peñafiel, Pesquera de Duero, and Haza. The extreme diurnal temperature shifts at these elevations preserve vibrancy while allowing the Tempranillo to achieve optimal phenolic ripeness.

## Interesting facts

- Sourced from extreme high-altitude plateaus reaching up to 973 meters above sea level.
- Bottled unfiltered as 'vino en rama' to retain its rich texture and natural purity.
- Combines fruit from four distinct villages across Burgos and Valladolid provinces.

## Food pairing

A rich, full-bodied red wine with pronounced tannins and elevated alcohol requires robust protein and savory fats to soften its structural grip. High-altitude natural acidity cleanses the palate through rich, unctuous dishes like slow-roasted meats, game stews, and hard sheep's milk cheeses.

## Wine making process

Grapes were hand-harvested between late September and early October and quickly delivered to the cellar. Following full destemming, whole grapes underwent a cold prefermentative maceration at 10 °C for up to two days to gently extract color and natural fruit aromas. Alcoholic fermentation was carried out spontaneously with indigenous yeasts in stainless steel tanks at controlled temperatures between 26 °C and 28 °C. After racking following 9 days on skins, the wine was aged for 9 months in 225-liter French (66%) and American (34%) oak barrels, of which 30% were new. The wine was bottled unfiltered as a vino en rama.