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LOBBAN WINES - three surprisingly different wines

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La Pamelita

La Pamelita - sparkling red wine

• a unique example of a singular style
• a hand crafted sparkling red from Spain
• made by the traditional or champagne method from monastrell (95%) and tempranillo (5%)
• a treat for the taste buds with spicy food, dark chocolate or mature cheese

Technical notes

year: 2003
denominacíon: quality sparkling wine
elaboracíon: traditional method in bottle
style: sparkling red - dry
base wine: Yecla, Murcia
blend: 95% monastrell 5% tempranillo
primary fermentation: temperature controlled fermentation in stainless steel tanks. 7 day skin contact. 6 month tank maturation on completion of malolactic fermentation
second fermentation: 36 months in bottle - traditional method
tasting notes: lifted spicy nose with blackberries, mulberries and ripe figs dominating. underlying hints of wild thyme, musk and cloves. a very fruit driven wine with great length and drinkability.
analysis: 13.4% alcohol pH 3.55 total acidity 5.7g/ litre sugar 22-26g / litre

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La Rosita

La Rosita - sparkling rosé wine

• pink fizz at its liveliest
• a creamy, frothy, fruity wine that bubbles beautifully
• made by the traditional or champagne method from monatrell
and complexed by 36 months on yeast lees
• try it with smoked salmon and horseradish cream, oysters or on its own

Technical notes

year: 2003
denominacíon: quality sparkling wine
elaboracíon: traditional method in bottle
style: brut reserve
base wine: Yecla, Murcia
blend: 100% monastrell rosado
primary fermentation: 8 hours skin contact before racking juice to settling. Very cool temperature controlled fermentation
second fermentation: 48 months in bottle
tasting notes: strawberries and cream on the nose with some nougatty/ biscuity complexity. a fleshy fruit driven palate is balanced by crisp acdidty - great drinkability. analysis: 12.5% alcohol pH 3.25 total acidity 5.7g/ litre sugar 9-12g / litre

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el gordito

El Gordito - red wine

• an elegant dry red
• a blend of garnacha, shiraz and tempranillo
• minimally treated to retain its integral fruit flavours
• enjoy it with pasta, red meats and game

Technical notes

year: 2005
denominacíon: D.O. CALATAYUD
style: dry red
blend: 45% garnacha viña vieja 45% shiraz 10% tempranillo
harvest: garnacha viña vieja picked by hand in third week of October. Shiraz machine picked first week October. Tempranillo picked by hand last week of September. winemaking: all varieties vinified separately crshed to 3 days cold masceration at 5-8ºC before temperature controlled fermentation by selected yeast. Some garnacha drained off skins at 1060 to fermentation/mlf in new Allier oak, natural malo lactic fermentation. maturation: stainless steel tank and french oak barrels (1st and 2nd use) stabilisation/filtration: wine has been minimally treated to preserve its rich ripe fruit. As such "stabilisation" is the result of 2 winters in a very cold bodega. Wine only needed coarse filtration to bottling
tasting notes: vibrant garnet colour lifted fruit driven nose (blackberries and blackcurrants )with spicy notes and hints of smoky toasty oak. The palate is silky and round and is complemented by its ripe dusty tannins. A very fruit driven wine with great length and drinkability.

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