History:

At the end of 1998 the Codorníu Group established a presence in the Ribera del Duero Denomination of Origin by purchasing 90 hectares of land in the municipality of Curiel de Duero (Valladolid) and San Martín de Rubiales (Burgos). A few months later, in the spring of 1999, the first vineyards were planted and in April 2000 construction began on the new Legaris winery. The winery’s first wines from selected vineyards are a crianza and a reserva that were launched for the first time at the beginning of 2003.

Architectural style:

The Legaris building was designed and built by the architect Domingo Triay who was responsible for the wineries of Raimat and Artesa, amongst other commissions. Legaris has a functional structure and its layout is in accordance with the rational procedures associated with wine production. Located a few kilometers from Peñafiel, the winery is in the shape of a cross, on two levels, and is mainly of cubic appearance.

The upper floor is almost exclusively devoted to visits because, from the architectural design stage of the winery, the aim was to promote as much as possible an affinity with the outside. The lower floor is intended for the tasks relating to production and ageing of wines and its areas are used solely for these purposes. The production process (fermentation, storage and bottling) and management services department (offices, laboratories and meeting rooms), are located there.

Vineyards:

The Codorníu Group owns 94 hectares of vineyard in the Ribera del Duero Denomination of Origin. The vineyard covers two sectors: one in Curiel del Duero and another one in San Martín de Rubiales. The two Legaris vineyards are planted with Tinta Fina, although in future there are plans to plant 20% of the land with Cabernet Sauvignon. The Ribera del Duero region has a continental climate tempered by the mists from the River Duero that contribute additional humidity to the scant annual rainfall. The vineyard is situated between 700 and 850 meters above sea level and the soil is crumbly, abounding in limestone, deficient in iron and infertile.

Winemaking:

Production and ageing procedures are carried out in the lower section of the winery, where the fermentation, storage and bottling operations are located. The large fermentation area, where the must ferments and preparations are made for racking and coupage, holds fifteen containers of 36,000 liters each. The other large room in the winery contains barrels, of 225 liters each, whose high-quality wood is divided between American oak (80%) and French oak (20%). Finally the cellaring area contains thousands of bottles that are attaining crianza or reserva status. These three areas have their own individual air-conditioning.