LaLomba Finca Ladero

Grapes are harvested into 12-kilo crates and then cooled for 12 hours. They are then selected berry by berry with an optical scanner, after which they macerate for five days in concrete vats exclusively designed for Lalomba. During this time, slow fermentation begins with natural yeasts from the vineyard, which are supplemented on the fifth day by a controlled inoculation of selected indigenous yeasts. The fermentation temperature is maintained at 24 ºC, and by combining délestage and pumping-over at specific moments, the process of extraction and maceration is controlled carefully. Once fermentation is complete, the wine is macerated for a further 14 days before being subjected to gentle pressing, when it is racked into 225-litre French oak casks which have been used for one vintage along with brand new Hungarian oak casks. Here malolactic fermentation takes place, followed by maturation in these same casks for 16 months, with no racking. After this, the wine is returned to the concrete vats to round out for a further 22 months.