Casa Lebai El Portillo 2023

Casa Lebai El Portillo, a winemaking jewel from the D.O. Ribera del Duero that redefines the elegance and typicity of the Gumiel de Mercado terroir. Crafted by brothers Rodrigo and Asier Calvo, this exceptional red wine comes from a unique plot of just 1.46 hectares planted in 1936 at an altitude of 829 meters. Casa Lebai El Portillo is a historic 'field blend' that masterfully combines Tinto Fino (Tempranillo) with small percentages of Garnacha and Valenciano (Bobal). Its artisanal vinification includes fermentation with indigenous yeasts and 12 months of aging in 3,000-liter French oak foudres, which allows preserving the purity of the fruit and the mineral expression of the loamy-clay and sandy soil. Acclaimed by international critics with outstanding scores (96 Tim Atkin, 95 James Suckling, 94 Robert Parker), Casa Lebai El Portillo is a secure investment for collectors and wine lovers. Its production is extremely limited, making it a coveted piece in the high-end retail sector. Ideal to accompany haute gastronomie, this wine promises an extraordinary evolution in the bottle over the next decade.

Tasting Note of Casa Lebai El Portillo

Appearance: Medium-low layer cherry red, bright and clean.

Nose: High aromatic intensity with notes of sour cherry, violets, hibiscus, fine spices, and a marked mineral character.

Palate: Medium body, silky texture, precise and velvety tannins. Vibrant acidity that provides freshness and a long, elegant, and persistent finish.

Value Points

1. Centenary Vineyard: Grapes from the 'El Portillo' plot, planted in 1936 at an altitude of 829m in Gumiel de Mercado.

2. Historic Blend: Field blend of Tinto Fino, Garnacha, and Valenciano (Bobal).

3. Respectful Aging: 12 months in French oak foudres to preserve fruit purity.

4. Global Recognition: 96 pts Tim Atkin, 95 pts James Suckling, and 94 pts Robert Parker.

Service Protocol

Service temperature: 15-16°C. Decanting for 30-45 minutes before enjoying is recommended to allow its complex floral and fruity aromas to fully open. Serve in a Burgundy-type glass or a wide Tempranillo glass. Ideal pairing: roasted red meats, traditional roast suckling lamb, wild mushroom risottos, and cured sheep's cheeses.