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Published on Jun 6, 2014
Tasting Notes 92 Points! Wine & Spirits Magazine. The grapes for Legaris Reserva 2009 were harvested very ripe in late September. On entering the winery, they were gently destemmed and poured into vats where they underwent pre-fermentation maceration at a low temperature before alcoholic fermentation, which took place at 28º-30ºC This was followed by malolactic fermentation in stainless steel vats. The wine was then racked and left to age for 14 months in French oak barrels, half of which were new and the other half one-year old. It was not clarified and only underwent slight filtering before it was bottled in June 2009. Food matching: Pork, BBQ and roast meats and game. Idea when paired with casseroles and cheeses. Castilian piglet, grilled or roasted red meats, casseroles with venison, and cured cheeses.