It has now been more than ten years since we started our project in the heart of the Ribera del Duero with Marqués de Burgos. 2009 was when we began monitoring parcels, transferring the LAN philosophy from Rioja to Ribera. A commitment to expertise and respect for the raw materials, which has given us greater knowledge of one grape variety, Tempranillo or Tinta Fina, when submitted to very different conditions.
Ribera del Duero versus Rioja
Our winemaker María Barúa has led this challenge that started over a decade ago. She has a profound understanding of the behaviour of the Tempranillo grape variety and highlights considerable differences in the vineyard. In Ribera del Duero, the climate is continental, with extreme temperatures, very cold winters and very hot summers. On the other hand, the climate is gentler in our Rioja vineyard, as it is Mediterranean with an Atlantic influence, with milder temperatures. The average altitude of the vineyards is 800 metres in Ribera, compared to 400 metres in Rioja. One of the other differences is related to the soil type, as the soils in Viña Lanciano are very poor, mainly sand and gravel, while in the area of Quintana del Pidio, they are clay loam soils, with the presence of small pebbles.
From these vines in the Quintana de Pidio area, which are now very well established, we obtain grapes of exceptionally high quality, small bunches, with high levels of polyphenols and aromas that are transferred to the wine. “The key is in the raw materials, we need to care for the grapes, get to know them, and respect them in the winery,” explains María.
The first Marqués de Burgos Roble
Marqués de Burgos Roble was born in 2011. A 100% Tempranillo (Tinta Fina) wine from vines of between 25 and 30 years of age, located on south to south-westerly facing slopes in the areas of Quintana del Pidio, La Aguilera and Zazuar. Hand-harvested after field selection, the grapes undergo fermentation in cement tanks at a controlled temperature of less than 26 º C, to maximise the concentration of primary and secondary aromas. Ageing takes place over six months in new American oak barrels from the north of the Appalachians (70%) and French oak from forests in central France (30%). The wine is refined for at least ten months in bottle, where it is rounded off and softened.
Bright, intense purple red. Aromas of red fruit and wild berries combine with notes of liquorice, and hints of coffee, vanilla and cocoa. On the palate it is velvety and full-bodied.
Ideal for serving by the glass, it goes well with cured meats, pasta, stews and mature cheeses.
Marqués de Burgos Crianza, the evolution
Care out in the fields, manual viticulture and the potential of old vines give rise to our Marqués de Burgos Crianza, a wine with excellent structure and complexity. It comes from a field selection of vines planted on south-facing slopes, with very low yields, loose bunches and small berries. Located in Quintana del Pidio, La Horra and Roa, at more than 850m altitude. During fermentation the temperature is controlled – 25 º C – to maximise the concentration of primary and secondary aromas. Afterwards it is aged for 14 months in fine-grained, new French oak barrels. Bottle conditioning over 12 months.
It is a deep cherry red colour. Aromas of red and black fruit, with notes of Mediterranean scrubland, aromatic herbs, resinous notes and light touches of toast and chocolate. The sweet, juicy tannins explode on the palate, leaving a pleasant aftertaste.
A wine that pairs well with stews and pulse dishes, game, red meats and mature cheeses.
A story of selection that continues with 8000.