Legardeta Range

Atlantic influence

The monovarietals of Chardonnay, Syrah and Grenache are the protagonists of the Chivite Legardeta range. These are wines born from Finca Legardeta, one of the northernmost wine-growing areas within the whole Iberian Peninsula.

Legardeta Garnacha

The Garnacha is a "polyhedral" varietal that can create wines of very differing styles, depending on their origin and the production process used. In Legardeta, we achieve the difficult balance of creating full-bodied and fruit-forward wines with a balanced level of alcohol and a mouthwatering acidity.

The grapes are carefully harvested by hand and placed into small 200 kg crates. Upon arrival in the winery, the grapes are sorted and gravity-fed into 20,000 kg stainless-steel vats, where the wine ferments at a controlled temperature. Gentle extraction by means of manual pumping over, is an important part of the process. Once the fermentation is completed, the wine is gravity-fed into French oak barrels where it will remain for around 12 months.

Legardeta Chardonnay

At Finca Legardeta the Chardonnay has found a unique stronghold with a climate and soils that are very conducive to its expression and typicity, resulting in a wine of great character and finesse.

The grapes are harvested by hand and placed in crates so that they arrive intact at the winery, where they are carefully sorted. After a short maceration, the grapes are gently pressed. Once settled, the resulting must is transferred into stainless-steel vats or French oak barrels, where it ferments and remains on its lees for about 5 months.

Legardeta Syrah

The excellent fit of the Syrah variety to the Finca Legardeta terroir has been illustrated in wines with great maturity and varietal definition: fruitiness with floral notes, plenty of colour, smoothness and polished tannin.

The grapes are carefully harvested by hand and placed into small 200 kg crates. Upon arrival in the winery, the grapes are sorted and gravity-fed into 20,000 kg stainless-steel vats where the wine ferments at a controlled temperature. Manual pumping over to ensure a gentle extraction is an important part of the process. Once the fermentation is completed, the wine is gravity-fed into French oak barrels where it will remain for around 12 months.