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BARON DE LEY "Reserva" - Rioja, Spain

BARON DE LEY "Reserva" - Tempranillo - Rioja, SPAIN

A bright ruby red colour. This Rioja Reserva was aged for 20 months in french oak and shows lovely aromas of leather, cassis, burned earth and hints of ripe cherries and coconut. Polished, balanced and elegant with oaky-fruity flavours. The tannins are powerful, but well integrated and pair well with the typical Rioja-acidity. The palate is truly powerful with a pleasant sensation of volume and flavour. 

Vintage in image may vary. Refer to wine facts for current vintage.



Monastery of Imas has not only become the headquarters of Barón de Ley, but also the home of some of its best wines. The restoration of the historic building, undertaken in 95 and 96, uses the furniture to recreate the Golden Age of the house at the end of the 19th century, when the Jiménez family owned the house and managed the farm.

You can admire two clearly distinct spaces: on the one hand, the family quarters and on the other, the rooms which were used by the estate workers, previously the monks' cells. Finally, the "monastery cellar" is the highlight of the tour of the building, occupying the old monastery stable block. A spectacular fusion of the old Benedictine tradition and the great wines of today. Six French-oak “foudres” or fermentation vats which are quite unique, and a beautiful bottle cellar with iron railings and lines of slumbering bottles, laid horizontally and filled with the greatest Barón de Ley wines.

Wine facts

Label Notes:

This reserva was aged for 20 months in new oak casks and then in bottle for 24 months to complete its evolution. Its deep cherry colour and complex aromas best express the quality within our 300 hectare estates. This wine has been bottled unfiltered, which might result in the appearance of natural sediments in the bottle.

Total Production:

2,000,000 bottles


Gonzalo Rodríguez


Baron De Ley


750 ml

Average Age of Vines:

25 years

Average Vineyard Altitude:

450 meters


5,8 tons/há

Harvest Method:

By hand

Fermentation and Maceration:

Further to their manual harvesting, the grapes arrived to the winery in perfect conditions, being destemmed before passing to the stainless steel fermentation vats. The fermentation was made at controlled temperatures around 29-30 ºC, with daily remontages and tasting of the musts. After an additional one week maceration, based on sensoric analisys, main guideline of our elaborations, we found the optimum balance between good colour and structure extraction and the roundness and friendliness of the tannins.

Malolactic Fermentation:

10 days at 20ºC


20 months american oak.







Grape Varietal: