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Characteristics of Lomopardo
Lomopardo is a red wine produced by Viñedos de Lomopardo in the DO Bierzo region. This wine is made using only the Mencía grape variety.
The grapes used to make Lomopardo come from the Valdetruches estate, located in the municipality of Cacabelos, right in the heart of the Bierzo region. Under the direct influence of the Cantabrian Mountains and the mountains of León, the vineyard is home to Mediterranean temperatures, noted for being soft and mild, but there is also a slight Atlantic influence. The vines, which are over 40 years old, grow on terraces which are situated between 600 and 750 metres above sea level. The soils are mainly composed of clay, stone and slate.
The harvest is usually carried out in late September by expert harvesters. Small 14kg capacity boxes are used to transport the grapes to the winery, ensuring that the grapes to not bruise and do not ferment prematurely.
After arriving at the winery, the grapes undergo the various phases of the winemaking process in 20,000kg capacity tanks. Depending on the vintage, maceration and fermentation take place with the stems still intact for between 18-25 days. Following malolactic fermentation, the wine is then aged.
Lomopardo is then aged in new and second use French oak barrels for 6 months, although this can vary depending on the conditions of the grapes. Finally the wine is bottled, after which the wine can be enjoyed.
The Viñedos de Lomopardo winery forms part of the Compañía de Viñedos Iberian group. The group was founded in 2012 as a collaboration with the Luna Berberide family, who have spent the last 25 years dedicating themselves to the production of wines in El Bierzo.
A vintage where the Atlantic climate has ruled over the continental. The lightness of this type of climate, together with the perfect sanitary condition of the vineyard, has given rise to an excellent vintage from this area.
The year began with typical temperate and rainy winter weather. What differentiated the year was the intense rains that fell between the months of April and May, conditioning the vegetative development of the vine. The summer was then noticeable for being warm and dry, the perfect combination for the perfect grape.
In recent years, winemakers and developers have settled in the DO Bierzo with very plausible innovative ideas, investing heavily in local wineries, resulting in the production of personal and unique wines. There is no doubt that El Bierzo has become a trendy and cool D.O, aided by the spicy, delicate and velvety Mencia grape, whose character and great capacity of expression of terroir is undoubtedly the regions best asset. Even many compare it to the Pinot Noir, which together with the small scale style of production and topography of its vineyards, the traditional form of the Burgundian bottle used, and the original use of the names of towns and places in their best wines, resulted in this wine region being given the nickname of "little Spanish burgundy".