The best wine is that
We are located in the province of Soria, in Matanza de Soria, a small village on the border of the area known as Designation of Origin Ribera del Duero.
At 900 metres above sea level, our vineyards are subject to a climatology known for long, cold winters, moderate rainfall, occasional late spring frosts and short, intense summers with cool nights, characteristics that define both the growth cycle of our plants and the ripening and quality of our clusters.
The majority of our centenary vines are pre-phylloxera, a very significant factor in our wines as it is a very unusual characteristic, and one that lends our wines their distinguishing nuance. The fact that we employ a head-pruning system means we are obliged to perform all tasks manually, and this, coupled with the fact that our vineyards are distributed in small holdings, makes work in the vineyards costly and labour-intensive.
We cultivate grapes of the Tempranillo variety, or Tinta del País, as it is known in the Ribera del Duero region.
All our year-round efforts in the vineyard are directed towards the harvest time, the time when we collect our grape clusters manually with the help of our viticulturists and families. This is the moment in which we come together to enjoy the fruits of our labours.
Our winery always wanted to know what essence came from those grapes of century-old vineyards, that were so good to eat, and that also in oenological parameters they reached highly optimal quality points, until in 2011 it was given the chance to kick off its project, La Loba. The result was pure power, structure, identity, many fruits… and mission complete!
It then opted for starting with its new barrel park to start playing with the different French barrel-makers, until today, when its wood has lasted up to 4 years and it keeps playing with French oak given that it is the element that gives the finishing touch to La Loba, it wraps it up with a touch that is elegant, fine, delicate, simple…
Our vintages depend on the year, the wine, it is in change, it can be anything from 12, to 14 or even 16 months in a barrel, on the go
We work exhaustively in order to obtain a wine branded for its identity, its origin, for its delicacy to be respected, the fruit, the freshness, that authenticity of the lands of Soria because we believe that one has to respect our product and where it comes from is something highly characteristic and distinguishes… a different wine.
To all these processes we have to add our winery’s personal spark, with its enthusiasm, its happiness, its delicacy, the thrill that invades it every day, with that stamp of humility and that simplicity that characterizes it… because these ingredients are part of the soul of La Loba, and without them this would be impossible.