La Linda Tempranillo
Quite a mixture on the nose with aromas of blackberries, ripe plums, exotic spices and leather this wine is full-bodied and complex and it delivers on the palate as well with lush ripe fruit flavors, smooth velvety tannins and a hint of vanilla oak
in the long, silky finish.
$16.00 / Bottle $192.00 / Case
Finca La Linda is an estate owned by Bodega Luigi Bosca, a winery with deep roots in the Argentine wine industry.
The Arizu Family has farmed in Mendoza since the turn of the century—the 20th Century!
Today, the Arizu Family carries on the tradition begun over four generations ago by Leoncio Arizu. The original bodega was founded in 1901 in Luján de Cuyo, Mendoza. In fact, Bodega Luigi Bosca was instrumental in creating the first official DOC of Argentina and all South America, Luján de Cuyo!
Grapes for Finca La Linda’s Tempranillo are from vineyards in Barrancas, Maipú commune, 25 km southeast of Mendoza city. The Arizu Family has farmed Finca La Linda since 1926.
The Vistalba Valley, where La Linda’s vineyards are located, are 800 m above sea level. The soil consists of alluvial deposits and calcareous sand mixed with clay and pebbles. It has the benefit of being very permeable and well-drained. Irrigation is necessary as average rainfall is only 220 mm!
The growing season is sunny and dry while long autumns allow the grapes to ripen slowly and naturally. This is what gives the grapes all their color and aroma and well-balanced acidity.
When the grapes are ready for harvest, they’re hand-picked and sorted to remove damaged or underripe bunches before being sent to the destemming machine to separate the berries from the stems which can add bitterness.
Fermentation is carried out in stainless steel tanks with selected yeasts. The temperature is closely controlled at 28º - 30º C.
During fermentation, the wine is gently pumped over the skins to help extract color, tannins and flavors. After fermentation is complete and the wine is stabilized, it is placed in small two-year-old American oak casks for six months.
La Linda is supple enough to use as an aperitif and complex enough to serve with steak, lamb or a spicy vegetable tagine.