D.O. Bierzo (Castilla y León)
Wine from winery Luna Beberide
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More about Luna Beberide
Luna Beberide has come a long way, but they know that there is always space to evolve, learn and follow each one of the stages of the vineyard. Alejandro always says that he just wants the wine to be enjoyed. For whatever it is, its fruit, its minerality... The important thing is that people like it.
History of the winery
Bodegas y Viñedos Luna Beberide was created in 1987 in the region of El Bierzo, between a 16th-century stately home located in Villafranca del Bierzo, reserved for the ageing of red wines, and a production warehouse in the town of Cacabelos for the production of white wines. Luna Beberide, located on the old road from Madrid to Coruña, in Cacabelos (León), is created to introduce a philosophy based on the quality and the respect for the land to obtain the best from the vines.
Luna Beberide has 80 hectares of vineyard between the municipalities of Cacabelos and Villafranca del Bierzo. The vines are aged between twenty, for foreign ones, and over sixty years old, for the plantations of Mencía. The vineyards are located between 450 and 900 metres of altitude, on hillsides facing south, with clayey-calcareous soils and areas with decomposing slate. Most of the lands are planted with Gewurztraminer, Chardonnay, Cabernet Sauvignon, Merlot, Tempranillo and Mencía; these vines are trained in espalier, except the Mencía, which are trained in the traditional vase-shape. Of these 80 hectares, 10% are dedicated to experimenting. They work with all kinds of foreign varieties with the aim of studying their behaviour with the climate of El Bierzo. Therefore, there are currently over thirty types of grapes: Riesling, Cabernet Franc, Pinot Noir, Macabeo, Albariño, Sauvignon Blanc, etc.
The work carried out in the vineyards is oriented towards obtaining the maximum quality of the fruit. To achieve this, they carry out short pruning, green pruning and thinning of the bunches before the harvest. The yields attained range between 25-30 hl per hectare, thus collecting the best grapes of each vine.
In the vineyards they do not use herbicides nor pesticides, they respect as much as possible the beneficial organisms and the natural reserves of the vineyard, implementing the minimum necessary treatments.
After performing the relevant analyses of the grapes, sugar, acidity, skin ripeness and polyphenolic indexes, they start with the harvest, which begins manually in boxes that do not exceed 18 kilos. Before taking the grapes to the deposits, they perform an analytical control of the batches, as well as an exhaustive selection of the bunches. The aim is to ensure that no bunches that do not comply with the ideal conditions for making wine go through the selection.
In the case of white wines, to achieve a higher level of tastes and aromas they carry out cold macerations between 12 and 24 hours. Fermentations take place in stainless steel deposits. The temperature of the process is controlled at 12ºC to 20ºC, to achieve a slower process and a greater concentration of the fruit.
The red wines, however, are produced in truncated cone-shaped stainless steel deposits. The philosophy of Luna Beberide, of respect for the fruit, lead them not to use any kind of yeasts and perform an entirely natural process. In the fermentations, the temperatures reach 30ºC. Each variety is vinified separately and analysed individually.
After the malolactic fermentation, the wine is transferred to new French and American oak barrels. During this process, the varieties also remain separate, and special importance is given to their behaviour and evolution in the barrel.
Then, they perform the coupage, and each kind of wine can be given the suitable time and the appropriate barrel. Generally, the ageing time is between 16 and 26 months in the barrel. Then, the wines are bottled without any kind of filtering.
Wines from Luna Beberide
We present you with the list of wines made by Luna Beberide, which –as always–, you can buy at Decántalo:
Godello LB is a varietal white wine that is born from vineyards that are over 60 years old, with a clonal selection of the best plots of clayey-calcareous soils with decomposing slate. The wine has fermented at a controlled temperature, between 12ºC and 15ºC, and it has aged on its lees for six months in stainless steel deposits. Magnificent on the nose, expressive, fresh, seductive and sweet, with touches that reminisce rose petals, and with nuances of fennel. In the mouth, it is balance, with nervo and a good acidity and development. It has that personal character of the Godello.
La Renacuaja is made with Petit Manseng and Muscatel. It is a sweet wine that has between 80 and 100 g of residual sugars, all fermented in barrels for 12 months. Magnificent on the nose, with prevailing aroma of apricot, notes of acacia and floral aromas. In the mouth, it presents the honesty it has on the nose, and it reveals the flavour of apricot, figs and dates.
LB Gewurztraminer is a varietal wine from vineyards that are 20 years old and above, located on hillsides between 600 and 750 metres of altitude facing south. This is a young white wine fermented in stainless steel deposits at a controlled temperature between 12ºC and 14ºC in order to achieve greater contact with the wine’s own lees. On the nose, it is expressive, fresh, seductive and sweet, with touches that reminisce rose petals. In the mouth, it is balanced, with nervo and a good acidity and development. It has that personal character provided by the Gewurztraminer variety.
Viña Aralia is made with Gewurztraminer, Chardonnay and Sauvignon Blanc from their own vineyards located on hillsides between 600 and 750 metres of altitude, all of them facing south. It ferments in stainless steel deposits at a controlled temperature between 12ºC and 15ºC in order to achieve greater contact with the wine’s own lees. This wine is young, fresh and fruity, with intense and elegant aromas. In the mouth, it is fresh, with a balanced acidity and a sweet touch that makes it a very pleasant wine on the palate.
Art is a varietal red wine made with 60-year-old Mencía planted on hillsides that are between 700 and 900 metres of altitude facing south. This wine is aged for 18 months in French oak barrels, and it is bottled without filtering. It stands out for its freshness, with prevailing elegance in the mouth, along with the balance of its acidity. It appears fine, with undergrowth, minerals and myrtle.
Finca La Cuesta is a varietal wine made with 60-year-old Mencía planted on hillsides that are between 600 and 750 metres of altitude facing south. This wine is aged for 14 months in French oak barrels. On the nose, it has touches of mint, blackberries, berries and chocolate. It has a very discreet attack, with a complex explosion of ripe red fruit, violets and dry aromatic herbs, with very blended tannins, minerality and aromas of overly-ripe cherry.
Mencía LB is a young varietal red wine fermented in stainless steel deposits. Very fruity, with aromas of strawberries. In the mouth, it is very balanced with a persistent explosion of red fruit. Long finish, tasty, and slightly sweet, accompanied by very fine tannins. Paixar is a varietal wine made with Mencía from the area of Dragonte, at an altitude of 700 to 1,000 metres, planted on soils of decomposing slate on bedrock. It is aged for 22 months in French oak barrels and is bottled without filtering. Both in the mouth and on the nose, it has a prevailing minerality, balsamic notes, spices and the presence of undergrowth.