Monsieur Touton Selection, Ltd.
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Bodegas LAN - Lan A Mano2022

RED WINE

PUBLIC
November 2025
Prices and availability subject to confirmation
Bodegas LAN - Lan A Mano label
  • Producer
  • Blend 5% Mazuelo
    14% Graciano
    81% Tempranillo
  • Country Spain
  • Region Rioja
  • UPC 7 47154 05001 6

Reviews

Vinous Media 92

The 2022 A Mano blends 84% Tempranillo, 14% Graciano and 2% Mazuelo from Rioja Alta. Aged for ten months in new French oak, then four months in Caucasian oak, it opens with camphor, aromatic herbs and rosemary, followed by violet and faint liqueur-like notes. The oak and fruit tannins are well-integrated despite the moderate alcohol (13.5%) before the finish of ripe black fruit.

by JH, Vinous Media , 2025

Wine Spectator 93

Fresh and focused, with a core of ripe red and black cherry and currant fruit flavors meshed with dense, fine-grained tannins. Enticing details of violet, wild thyme, rosemary, vanilla and anise accent the fruit profile and linger on the finish. Tempranillo, Graciano, Garnacha and Mazuelo.

by AN, Wine Spectator , 2025

Technical Details

Background

It's a story, it's commitment, it's unique craftsmanship, it's heart. It's LAN.

There is always something special about things that are made by hand. The difficult thing is to create a wine that is a true reflection of style, character and identity, the easy thing is to surrender to its charm from the first moment.

Food pairing

At special moments with meat carpaccios and roasted or barbecued red meats... moments of celebrating the extraordinary.

Tasting notes

A deep, almost opaque garnet colour, with dark highlights that speak of time and dedication. Black fruit (blackberry, blueberry and ripe plum) with spicy notes (clove and cinnamon) and hints of roasted coffee encircling the fruit and the minerality, creating a unique sensory universe. Powerful, broad and well-structured, with attractive tannins that meld into fruity aromas, leaving an attractive finish, as long-lasting as your memories of the finest moments in life.

Vinification

The difficult thing is to ferment in in small truncated-cone tanks, carry out malolactic in new French oak barrels and stir the lees every week. The easy thing is to let yourself be carried away by those 10 months in French oak barrels from the Troncais and Jupille forests, followed by four months in Caucasian oak