Barón de Ley Finca Monasterio

After a very strict selection in the vineyard, the ripe grapes for the Barón de Ley Finca Monasterio are harvested by hand and transported very carefully in 15-kilo crates to the selection table. Ultimately, only the very best whole grapes are considered for crushing. In barrels specially designed for this wine, the fermentation starts during the approximately 15-day skin maceration. By pumping the must several times, all the aromas, colour and strength from the Tempranillo and other grapes (including the Cabernet Sauvignon, which is banned in Rioja!) can be absorbed into the wine and the desired alcohol percentage is achieved at 30°C. The maturation takes place for 18 months in American and French oak barrels of different toasting.

Only at the end of the maturation is the final wine composed from the various cuvées. After this blended wine has also undergone a month of barrel maturation, it is bottled and the bottle is given its characteristic metal label with a monastery bell. The intense dark purple colour of the wine predicts its concentration: firm, ripe, blackcurrant fruit, coffee notes, liquorice, spices and chocolate. In addition, the Finca Monasterio with its pleasant tannins is velvety soft, it is mouth-filling, generous and well-balanced. The long-lasting aftertaste is seductive and makes you long for the next sip. Refined wine and ideal accompaniment to grilled and roasted meats.
CLIMATE & TERROIR: The climate is temperate, with influences from both the Atlantic Ocean and the Mediterranean Sea.
VINIFICATION: The manually harvested grapes ferment in specially
designed barrels. The maturation of 15 months takes place in French
oak barrels (275L) of different toasting, of which 50% new and
50% old wood. GRAPES: Tempranillo (80%), Cabernet Sauvignon, Garnacha,
Graciano, Mazuelo
ALCOHOL PERCENTAGE: 14.50%
NOIS & TASTE: The intense dark purple colour of the wine
predicts its concentration: firm, ripe, blackcurrant fruit,
coffee notes, liquorice, spices and chocolate.
SERVING SUGGESTION: Serve with meat and spicy hard cheeses.
FACT: The first vineyard of Barón de Ley was
planted in 1985 next to an old Benedictine monastery (monasterio).