Losada Vinos de Finca
Bodega Losada Vinos de Finca en la 1ª Experiencia Verema Barcelona 2013
Established in 2004, the beautiful ultra-modern facility of Losada Viños de Finca lies in the heart of Bierzo’s finest vineyard area. Following an explosive period in which the Bierzo region leapt to worldwide fame on the merits of a few highly-extracted and noticeably oaky wines, Losada’s founding philosophy is to take the region’s wine to a higher level and maximize the elegance, balance and purity of expression. Jesus Manzanares designed the winery’s building after being inspired by an ancient winding stone wall, which now marks the original boundaries of the area and has since seen restoration and consolidation work. The architectural layout is catered to the winemaking process and experience, with the tasting room and looking point exposed to light and the wine production areas kept underground. This spatial organization of underground vinification and ageing creates the ideal environment for winemaking, keeps energy consumption down to a minimum, and contributes to the vineyard’s efforts to protect the natural environment. Additionally, solar panels are used to supply energy for the entire process.
The winery is situated in Cacabelos on the road to Villafranca del Bierzo
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Practices & Techniques
In the cellars, we are as non-interventionist as possible and aim to bring out in the wine-making the character of the vineyard and the quality of the vintage that our painstaking work in the vines has sought to enhance. Our wine-making approach is underpinned by a combination of solid technical know-how and the experience and intuition gained from more than ten vintages in Bierzo.
Harvest and vinification
We harvest by hand, placing the bunches in small plastic crates that are taken as quickly as possible to the harvest reception area of the winery. The fruit undergoes rigorous sorting on the vines so that any additional sorting required at the winery is minimal. The grapes are then de-stemmed and gently crushed before the fermentation begins naturally with the indigenous yeasts of the grape skins. The frequency of pump-overs and the temperature of fermentation are adjusted according to the character of the vintage. The new wines are then run off the skins into barrels for the malo-lactic fermentation.
Our wines are differentiated according to vineyard origin rather than length of time spent in barrel. We believe that the role of the barrel is to let the wine breathe slowly through the pores of the oak and thus bring added complexity and greater longevity to the wine without losing its freshness and varietal character. We use oak barrels that show the true character of the forests the wood was sourced from and which are best suited to the delicate and elegant wines that we produce. Our reliable French coopers are requested to supply us with lightly toasted barrels, taking into account the characteristics of each vintage.