12 Linajes Reserva is a red wine made in the Ribera del Duero Denominacion d’Origen in Spain. It is produced by Vinedos Y Bodegas Gormaz which is part of Hispano Bodegas.
Hispano Bodegas is a group of three like-minded wineries who united to form a small group selling wines from three of Spain’s most famous wine regions: Rioja, Ribera del Duero and Rueda. The group consists of Bodegas Valdelacierva in Rioja, Vinedos Y Bodegas Gormaz in Ribera del Duero and Bodegas Grande Winery in Rueda. There is also a rogue outlier in the form of Zelos Albarino from Galicia. The group has three main tenets: absolute respect for the vineyard and the terroir to produce the very best grapes to begin with, use of modern technology with respect to the traditions of the past and careful barrel selection in the winery. Their aim is to produce high-quality, terroir driven wines. It is 100% Spanish owned.
The Ribera del Duero DOC was established in 1982 and is located on the extensive, elevated northern plateau of the Iberian Peninsula. It occupies the southern plains of the province of Burgos, extends west into Valladolid and includes parts of Segovia and Soria provinces to the south and east, respectively. The most famous grape here is Tinto Fina, the local name for Tempranillo. Vinedos y Bodegas Gormaz is a veteran of the DO Ribera del Duero. It was founded in 1972 and was one of 12 founding members of the Denominacion. The vineyards of Gormaz are located at an altitude between 845 and 960 meters and the climate here is characterised as Mediterranean Continental compared to warmer regions of Ribera del Duero. The climate, clay-limestone soils and hard work in the vineyard ensures that the raw materials, i.e. the grapes grown, are of the highest quality.
12 Linajes Reserva is made frmo 100% Tempranillo grapes sourced from Mino, Ines and Atauta. The vineyards are located at altitudes of between 905 and 960 metres and are over 80 years old. The vineyards are planted on sandy, mainly calcareous-clayey soils. The grape are 100% destemmed. Post alcoholic fermentation, 25% of the wine undergoes malolactic fermentation in new French oak barrels. The wine is then aged for 24 months in 70% new French oak, 15% second fill and 15% third fill barrels and 18 months in bottle prior to release.