In LAN we seek to preserve the natural expression of fruit from the outset. The barrels play a fundamental role in terms of preserving and adding more complex nuances to our wines over time. Therefore, we are very stringent in selecting the oak that will accompany our wines on their ageing journey.
Malolactic fermentation in barrel
Our estate wines – Viña Lanciano, LAN A Mano and Culmen- first come into contact with oak when they undergo malolactic fermentation in new barrels. This second fermentation (in which the malic acid is converted into lactic acid,) helps shape the personality of our wines, enhancing its qualities, heightening its characteristic varietal aromas and intense colour, softening it and making it more pleasant and creamy on the palate.
Oak-ageing to create unique wines
In LAN, the goal of oak ageing is to respect and enhance the wine’s natural qualities. This is why we age our wines seperately, according to their origin and grape variety, respecting their potential and typicity as much as we can. We select the type of barrel that suits the profile of the wine, from its level of toast to the provenence of the oak: French, American, Russian, and more recently, Pyrenean. The selection of the forests that the wood comes from, humidity controls, the type of grain…all these factors will shape the character of our wines.
LAN’s hybrid barrels
Each wine in the LAN range is different, as is the way it is aged. Viña Lanciano, LAN A Mano, LAN D-12 and LAN Gran Reserva are aged in different types of oak. For some of our other wines, such as Culmen and LAN Xtrèm, we choose one sole origin, French oak, for example. But if we’re proud of anything, it is of being pioneers in the use of hybrid barrels that combine American oak staves – giving vanilla elegance – with French oak bases, which provide touches of spice. These are the kind of barrels we use for LAN Crianza and LAN Reserva.