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Wine Description
The Story
The restaurant foundad by Jean Leon in Beverly Hills gives its name to this Gran reserva which represents the realisation of a great dream: creating a wine that would bear his name. In the golden era of Hollywood, La Scala was the regular meeting place for stars such as Marilyn Monroe, immortalised on this wine's label in a unique portrayal by artist Josep Maria Subirachs.
The name La Scala is a tribute to the restaurant that Jean Leon opened with James Dean in Beverly Hills in 1956.
Located on a hillside at an elevation of 295 meters, it is the oldest Cabernet Sauvignon vineyard in Spain. Planted in 1963, it has shallow, yellowish brown soils that are well-drained, moderately fine textured and contain few stones. Organic matter content is low, and calcium carbonate and active limestone levels are high. Low water holding capacity and shallow soil depth for roots to colonize.
Vine age: Planted in 1963
Surface area: 8 Ha. "Vinya La Scala"
Soil characteristics: This terrain is characterized by rocky, calcareous clay soils.
Wine Information
Grape varieties: 100% Cabernet Sauvignon
Date grapes picked: Cabernet Sauvignon (9th October 1996)
Age of vines: Average of 36 years
Vineyard size: 8 hectares, La Scala vineyard
Fermentation: 15 days – controlled temperature fermentation in stainless steel vats, with maceration of skins for two weeks. Followed by malolactic fermentation.
Ageing: Ageing for 24 months in French oak barriques followed by aging in the bottle. Aged in bottle a minimum 36 months.
Month wine was bottled: April 1999
Alcohol level: 13%
Winemaker's comments: Deep red colour, with tones of evolution and ageing. Intense on the nose, with a fine bottle bouquet, varietal (pepper) aromas with notes of toast from its oak ageing and of dry leaves. On the palate it is complex, oily and smooth, with hints of blackberry jam and cocoa. Its tannins are rounded and smooth, which means a long aftertaste.
Serving suggestions: It has given us a complexity that needs to be matched by strongly flavoured meats and elaborate sauces, such as braised veal cheeks in sauce or leg of young goat. Serving temperature: between 18º-20ºC.
Awards: Bronze Medal International Wine Challenge 2004 (United Kingdom). Gold Medal Vinitaly 2004 (Italy).
