Baron de Ley 3 Viñas Blanco 2008 View larger

Baron de Ley 3 vineyards 2014

Appellation: D.O.Ca. Rioja
Grape: Viura, Malvasia, Garnacha Blanca
Alcohol: 12%
Winery: Baron de Ley
Volume: 75cl.

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Baron de Ley 3 vineyards Reserva white wine

  • Type of Wine: White

  • Main grape variety: Viura, Malvasia, Garnacha Blanca

  • Bodega: Baron de Ley

  • Food Pairing: Baron de Ley 3 Viñas Blanco is ideal for salad, rice, cooked stews, sausages and red meats, stews and poultry. Serving Temperature between 12ºC and 14ºC.

  • Baron de Ley 3 Viñas is a reserve white wine, made ??from a blend varieties 70% Viura, 15% Malvasia and 15% Grenache, from vineyards located in the Valley of Najerilla at D.O.Ca. Rioja. After the manual harvest, the grapes are transferred to the cellar where carefully de-stemmed and pressed. The development of this white reservation was made of each variety separately, and the final blend was aged in American oak barrels for 12 months. Once bottled  Alcohol: 12% vol.Tasting notes: Pale yellow color with golden reflections. On the nose, complex aromas of dried fruit, almonds and herbs, with sweet notes of honey and lime, followed by autumn fruits. The palate is lively, durable, elegant and complex, with many nuances, deep and mineral.

  • Unlike other wineries in its origins the origin of Baron de Ley is found in a group of businessmen and professionals in the 80s decided to undertake a project in QDO Rioja. They were based on the idea of "château" French and it acquired the estate in Mendavia Imas (Navarra), with 10,000 square meters built around the old military fortress of Conde Eguía, the sixteenth century. These buildings are surrounded by 100 hectares of vineyards, cultivated mainly Tempranillo and Cabernet Sauvignon. His first vintage was released to the Baron de Ley Reserva 1985. In 1991 he acquired the winery El Coto de Rioja that favored the development of Baron Law Group in La Rioja, whose fruits are the Finca Monasterio wine. In 2000 initiated a project with the Cigales Farm Museum holds. And in 2004 the construction of the cellar-drying Dehesa Baron de Ley, Caceres, for curing sausages and pork begins.