Baron de Ley winery is part of the Baron de Ley Group, which is considered one of the strongest quality wine groups in Spain. Baron de Ley was founded back in 1995 by a group of three wine lovers who made their dream come true a "Chateau" with owned vineyards in Rioja. The impetus for creating Bodegas Baron de Ley was to recreate the image of the great French chateaux of the Medoc focused on the production of great wines. Their focus on owning and controlling the vineyards and the production was uncommon in Spain as most of the vineyard relationships were contractual relationships up until that point. To house the Baron de Ley cellar, its founders bought the spectacular Finca de Imas estate in Mendavia (Navarra). The estate is based around a 16th century Benedictine monastery, which since then has served as the iconic image of the history of the cellar itself and is today the headquarter of Baron de Ley. Business at Bodegas Baron de Ley began in 1995 with the first prestigious Baron de Ley Reserva.
Currently, Baron de Ley owns 2,000 acres of vineyards, which makes them the largest vineyard owner in Rioja and give them total control of quality of the grapes which go into their fine wines.
Garnacha Tinta grapes are from Finca Los Almendros, specifically from the plot known as “Las Terrazas”, an excellent example of how Barón de Ley has recovered traditional mountain grape growing in terraced banks.
Following vinification in stainless steel vats, this wine is aged for 6 months in 10,000 litre French-oak foudres in the Monastery’s winery as a way to enhance the wine’s ageing capacity.
Colour is bright, lively, red colour with bluish glints. Aroma is surprising intense with floral notes, violets, red berries and subtle reminders of light toasting and spice. Fresh and full palate with silky tannins and good body. The long finish offers floral notes and red berries.
Garnacha is a grape with personality, body, powerful fruit and spices, which makes this wine a versatile companion to strong flavoured dishes, such as, sardines, meat stews and cured cheeses. Serve at 15°C - 18°C