Lopez Cristobal La Linde
75 cl
/
14.5% Vol
A great value for money, this Ribera Del Duero is made from Tinta del Pais (Tempranillo), with a touch of Merlot. It has lovely notes of red cherries, strawberries and red currant on the nose, with hints of spice. Finely structured, with ripe and soft tannins, good acidity, and pleasant juicy red fruit flavours. A crowd-pleaser, which is extremely food-friendly and would pair well with a variety of dishes.
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Lopez Cristobal La Linde
€21.00
Ex Tax: €17.07
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Perfect combination of fruit (strawberries, red fruits) and wood that enhances the aromatic intensity
Palate
Persistent in the mouth, it is tasty, well structured, well balaced, with subtle oakiness
Colour
Intense cherry red with violet reflections
Fact Sheet
Fluid
75 cl
Grape Variety
95% Tempranillo, 5% Merlot
Alcohol %
14.5%
Style
Dry, full-bodied red wine
Estate/Producer
Bodegas Lopez Cristobal
Country
Spain
Region/AOC
Ribera del Duero
Vintage
2023
Making Techniques
Fermentation takes place in temperature-controlled vats at 23°C. Matured for 3 months in 80% French & 20% American oak barrels, then 3 months of ageing within the bottle.
Closure
Cork
Cellaring/Ageing Potential
Drink now
Awards and/or Press Quotes
Awards and/or Press Quotes
Baco Gran Oro - 2021 Vintage - Spanish Tasters Union
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
