Description
Made using Tempranillo and other grape varieties grown in our estate surrounding the Benedictine Monastery, which vineyard was planted in 1985. The Mediterranean climate, low-yielding vines and calcareous gravel soils are an excellent combination to provide structure and complexity to this iconic wine.
BARON DE LEY
After careful selection and vinification of the best grapes, the wine is aged for 18 months in new French-oak barrels and then for a further 6 months in 10,000-litre French-oak foudres in the Monastery’s winery, legacy of the Benedictine Order. We employ this method as the size of the foudres reduces the wine’s contact with the wood, allowing for longer ageing, reducing the tannins and toasty oak aromas. This mixed ageing process results in rounded tannins, greater complexity and flawless fruit flavours.
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