Lar de Maia
Through the union of tradition, family ties, and passion, the small Spanish reality of Lar de Maia is dedicated to producing wines according to sustainable practices. We are in Trigueros del Valle, in the province of Valladolid, in the wine region of Castilla y Leon, where in 2015 the Lar de Maia project officially began with the intent to produce wines with a strong personality in the most spontaneous way possible, paying particular care and attention to every phase of the production process. The estate is owned by Maria Burgoa and Raul Tamayo, who, thanks to their contagious enthusiasm and the genuine quality of their wines, have quickly caught the attention of critics and enthusiasts in the sector.
The Spanish estate Lar de Maia works its vineyards without the use of synthetic chemical products, in a perspective of high environmental sustainability. Among the various plots, planted in soils rich in sand, clay, gravel, and limestone, different types of cereals, shrubs, and olive trees grow, in a context of rich biodiversity. The cultivated grape varieties include exclusively the indigenous ones.Tempranillo and Garnacha, predominantly represented by century-old bush-trained vines. The yield of grapes per hectare is limited and the harvest is carried out entirely by hand with careful double selection of the bunches, both in the vineyard and in the cellar, followed by destemming. The winemaking approach excludes the use of additives and enological aids, with alcoholic fermentation taking place in temperature-controlled stainless steel tanks. Malolactic fermentation and the aging period, on the other hand, occur in American or French oak barrels. Throughout the entire process, the wines do not undergo clarification and filtration operations.
The reds are the focus of the production at the Lar de Maia winery, accompanied by a juicy rosé based on Tempranillo. These are interpretations capable of highlighting the qualities of the grape varieties and the viticultural territory of Castilla y Leon, with the reds standing out for concentration and intensity, as well as for their aromas of ripe fruit and toasted notes due to aging in wood.
Through the union of tradition, family ties, and passion, the small Spanish reality of Lar de Maia is dedicated to producing wines according to sustainable practices. We are in Trigueros del Valle, in the province of Valladolid, in the wine region of Castilla y Leon, where in 2015 the Lar de Maia project officially began with the intent to produce wines with a strong personality in the most spontaneous way possible, paying particular care and attention to every phase of the production process. The estate is owned by Maria Burgoa and Raul Tamayo, who, thanks to their contagious enthusiasm and the genuine quality of their wines, have quickly caught the attention of critics and enthusiasts in the sector.
The Spanish estate Lar de Maia works its vineyards without the use of synthetic chemical products, in a perspective of high environmental sustainability. Among the various plots, planted in soils rich in sand, clay, gravel, and limestone, different types of cereals, shrubs, and olive trees grow, in a context of rich biodiversity. The cultivated grape varieties include exclusively the indigenous ones.Tempranillo and Garnacha, predominantly represented by century-old bush-trained vines. The yield of grapes per hectare is limited and the harvest is carried out entirely by hand with careful double selection of the bunches, both in the vineyard and in the cellar, followed by destemming. The winemaking approach excludes the use of additives and enological aids, with alcoholic fermentation taking place in temperature-controlled stainless steel tanks. Malolactic fermentation and the aging period, on the other hand, occur in American or French oak barrels. Throughout the entire process, the wines do not undergo clarification and filtration operations.
The reds are the focus of the production at the Lar de Maia winery, accompanied by a juicy rosé based on Tempranillo. These are interpretations capable of highlighting the qualities of the grape varieties and the viticultural territory of Castilla y Leon, with the reds standing out for concentration and intensity, as well as for their aromas of ripe fruit and toasted notes due to aging in wood.
