In LAN we seek to preserve the natural expression of fruit from the outset. The barrels play a fundamental role in terms of preserving and adding more complex nuances to our wines over time. Therefore, we are very stringent in selecting the oak that will accompany our wines on their ageing journey.
Malolactic fermentation in barrel
Our estate wines – Viña Lanciano, LAN A Mano and Culmen- first come into contact with oak when they undergo malolactic fermentation in new barrels. This second fermentation (in which the malic acid is converted into lactic acid,) helps shape the personality of our wines, enhancing its qualities, heightening its characteristic varietal aromas and intense colour, softening it and making it more pleasant and creamy on the palate.