LÓPEZ CRISTÓBAL                                         DO RIBERA DEL DUERO

In 1994, Santiago López realized his dream of creating his own winery. The dream started many years before in the 1930’ with Santiago’s father Santiago Sr., arriving in the Ribera del Duero area from Santander to start a successful farm, where the winery is now founded.

 

In the 1980’s Santiago Jr.’s initial contact with viticulture coincided with the appellation designation of Ribera del Duero. After several years of selling his grapes to other wineries, his longing to make his own wine was realized, thus creating López Cristóbal.  The name López Cristóbal is a union of two last names, his wife Lola Cristóbal and Santiago López.

The family tradition continues with Galo, Santiago’s son that joined the winemaking team to contribute a personal flare to the wines.

 

The Wines

 

· López Cristóbal Roble

· López Cristóbal Crianza

· López Cristóbal Reserva

· López Cristóbal Bagús

· López Cristóbal Selección

 

www.lopezcristobal.com

 

LÓPEZ CRISTÓBAL ROBLE

 

Grape Varietals: 95% Red grape of the country, 5% Merlot

Sea Level: 770 m (2500 ft)

Vine’s age: 20 years

Vinification: Fermentation at 23oC (73.5oF)

Oak barrels: New

Production: 6667 cases

Lot: Finca La Linde

Soil: Calcareous and Lime

Harvest: Hand picked into small crates then table selection

Barrel Ageing: 3 months in 100% French oak

Bottle Ageing: 3 months

Tasting Notes: Brilliant red cherry colour, with hues of purple. A perfect combination of fruit and wood that intensifies its fleshy aroma of berries (strawberry and wild berries). Lingering full body wine with a complex structure. Lasting finish with subtle hints of toasty oak.

 

VINTAGE: 2017         

 

LÓPEZ CRISTÓBAL CRIANZA

 

Grape Varieties: 95% Red grape of the country, 5% Merlot

Sea Level: 790 m (2,600 ft)

Vine’s age: 30 years

Process: Fermentation at 28oC (82.5oF)

Used oak barrels: 1-3 years

Production: 7500 cases Lot: Finca La Colorada

Soil: Calcareous

Harvest: Hand picked into small crates then table selection

Barrel Ageing: 12 months in 70% French oak and 30% American oak

Bottle Ageing: 12 months

Tasting Notes: Brilliant cherry colour with hues of purple. Fresh and elegant aroma, with many brambling berry flavours of wild fruits, blackberries, raspberries, gooseberries, with a hint of balsamic character. Complex, ripe and rich in nuances. Long, balanced and full bodied on palate, with soft ripe tannins, toasted wood with a lingering finish. Lucious, elegant aftertaste.

 

VINTAGE: 2014

 

 

LÓPEZ CRISTÓBAL RESERVA

 

Grape Varieties: 95% Red grape of the country, 5% Merlot

Sea Level: 840 m (2,750 ft)

Vine’s age: 35 years

Process: Fermentation at 30oC (86oF)

Oak Barrels: 1-3 years

Production: 1250 cases

Lot: Finca Valera

Soil: Calcareous and Clay

Harvest: Hand picked into small crates then table selection

Barrel Ageing: 16 months in 60% French oak and 40% American oak

Bottle Ageing: 24 months

Tasting Notes: Deep rich cherry color. Aroma of ripe, black fruits, rich in nuances, complex, and representing Finca Valera’s “terroir”. Concentrated, fleshy full bodied, well balanced, spicy, savory, with fine rich tannins, and a lingering finish.

 

VINTAGE: 2014

 

 

LÓPEZ CRISTÓBAL BAGÚS

 

Grape Varieties: 100% Tempranillo

Sea Level: 850 m (2,800 ft)

Vine’s age: 85 years

Process: Fermentation at 28oC (82.5oF)

Oak Barrels: New

Production: 250 cases

Lot: Pago de Manvirgo

Soil: Calcareous

Harvest: Hand picked into small crates then table selection

Barrel Ageing: 14 months

Bottle Ageing: 18 months

Tasting Notes: Attractive black cherry color with purple hues. A Powerful, complex and elegant wine with ripe fruit, spices and chocolate aromas. Great complexity with various primary and tertiary aromas. Rich and well-balanced, with intense concentration and fleshiness. A full body wine with a complex aftertaste and lingering aromas.

 

VINTAGE: 2014

 

 

 

LÓPEZ CRISTÓBAL SELECCIÓN

 

Sea Level: 810 m (2,750 ft)

Vine’s age: 35 years

Process: Fermentation at 30oC (86oF). Malolactic fermentation in barrel

Oak Barrels: New

Producción: 2.800 botellas

Lot: Pago de Durón

Soil: Calcareous and Clay

Harvest: Hand picked into small crates then selection table

Barrel Ageing: 15 months in three different cooperages

 

VINTAGE: 2011