An exceptional, marvellous
The people, the spirit
In 2006, Manuel Castro acquired 2½ hectares of vineyard with the goal of creating a vino de terruño (terroir wine) which would embody all the potential of the slatey local soil and the indigenous grape, Garnacha Tinta (Red Grenache).
Manuel is a renowned oenologist with years of experience in viniculture. He has always been focused on creating an outstanding, limited production signature wine which has been highly acclaimed both nationally and internationally.
In 2013, 0,4 new hectares of Garnacha are acquired and planted.
In 2015 Lajas becomes a family winery, owned by the family Castro-Laborda. Manuel, his wife Meritxell, and their two small children start a new stage with many new and exciting projects.
All the vintages of LAJAS have achieved this high standard and are available as limited release wines.
LAJAS, "FINCA EL PEÑISCAL"
Aged 12 months in 400 and 500 litres French oak barrels.
A signature wine. Very expressive. Limited release
100% Old Vine Garnacha
“A wine to discover and enjoy”
6 months of ageing “on its lees” in concrete vats.
The vineyards, the land
The estate is located in the district of Acered, which lies within the D.O. appellation, Calatayud. It nestles right in the heart of the wild and beautiful sistema ibérico (Iberian mountain ranges) between the administrative areas of Calatayud and Daroca (Aragon).
The picturesque vineyard grows the local Garnacha (Red Grenache) grape and was planted in 1944 on a slate-covered hillside at an altitude of 1020 meters. The gradient is 17.5% and the orientation north-to-south.
The vineyard experiences a continental climate with very cold, dry winters and hot summers. Rainfall measurements vary between 300 and 400 millimeters per year.
Thanks to the climate and the mountainous terrain, no chemical treatments are needed and the vineyard is cultivated according to strict environmental protection guidelines in order to conserve native flora and fauna.
An interesting wine for
a special meeting!
Wikemaking and aging, art and science
The grapes are picked by hand using 18kg crates and then placed in a refrigerated lorry in the vineyard, where they remain for 24 hours at 6°C until ready for de-stemming and crushing.
The wine next undergoes a pre-fermentation cold maceration for approximately 10 days to allow the must to become infused with aromas of the terruño and the Garnacha.
In the next phase, the wine together with its pomace, ferments for 15 days at a maximum temperature of 27°C. After fermentation, there follow two more weeks of maceration before the wine is transferred to French oak barrels of varying sizes where malolactic fermentation will take place.
Afterwards, the wine is racked into second and third-year French oak barrels holding 400 or 500 liters.
There it remains for between 12 and 18 months depending on the character desired. Finally, it ages for at least 10 months in bottle.