The grapes used for the production of this wine come from vineyards between 15 and 100 years old, planted at an altitude of between 300 and 700 meters above sea level and with different types of soil. Slate, clay or granite. The harvest is done manually, in small boxes of 10 kg. Each variety is harvested separately. A first selection of bunches is made in the vineyard, and a second one when they arrive at the winery. The grapes are destemmed and selected grain by grain. Maceration is carried out for 2 days, before starting the fermentation in open 500-liter French oak barrels and in truncated wooden tanks. Manual punching is applied and it is dumped manually. The subsequent malolactic fermentation takes place in 300-liter barrels. Lalama undergoes a complete aging process based on 13 months in French barrels for various uses, 7 months in French oak conical barrels and a further 16 months in the bottle. The flame is not filtered, so solid residue could be found.
Lalama 2014 is a linear and precise red wine. In this very good vintage, the aromas of red berries are perfectly combined with a good acidity. A wine to discover the great potential of the Ribeira Sacra
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