Wines of Aragón

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  • Vino Care Bancales 2014

    Vino Care Bancales 2014 Performs a pre-fermentation maceration 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing.
    12.20 VAT. Inc. Add On
  • Wine Care Bancales Magnum

    Wine Care Bancales Magnum Performs a pre-fermentation maceration 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing.
    23.00 VAT. Inc. Add On
  • Vino Care XCLNT 2014

    Vino Care XCLNT 2014 To obtain a low yield and higher concentration in the fruit, we performed the pruning to a “bud eye” in each one of the varieties. Getting 1600 kgs/Ha for the Grenache and 2900 kg/Ha in the Cabernet and 3500 kg/Ha for the Syrah.Development: Pre-fermentation maceration 7 days at a constant temperature of 10°C. Fermentation done in tanks and conical up to a temperature of 30°C. After the alcoholic fermentation, the wine remains in maceration with the skins during 22 days. Develop malolactic fermentation in barrel. The wine was transferred to barrels of French oak Allier where it remains a time of 16 months. During the ageing the wine suffered 4 trasiegos.
    22.85 VAT. Inc. Add On
  • Cava Brianda de Aragon Brut

    Cava Brianda de Aragon Brut

    Vinification After a first fermentation and bottling, a second alcoholic fermentation in the bottle, called retractions. Here, the base wine is mixed with yeast that help to consume the sugar and causes the fermentation. Then, the bottles are carried to the underground cellars to its period of ageing in contact with lees of the yeasts for a minimum of 15 months, making it a cava reserva. During that time occurs the removal, in the sediment of the yeast is transferred to the neck of the bottle. Later, it carries out the degüello, removing the sediment from the neck of the bottle with the minimum loss of sparkling wine. Finally, is made the corking the cava, by adding the liquor of expedition, a mixture of old wine, and other compounds that are allowed by the Appellation of Origin, what will compensate for the loss of liquid occurred in the disgorgement.
    8.50 VAT. Inc. Add On
  • Cava Brianda de Aragon Brut Nature Reserva

    Cava Brianda de Aragon Brut Nature Reserva

    Vinification After a first fermentation and bottling, a second alcoholic fermentation in the bottle, called retractions. Here, the base wine is mixed with yeast that help to consume the sugar and causes the fermentation. Then, the bottles are carried to the underground cellars to its period of ageing in contact with lees of the yeasts for a minimum of 15 months, making it a cava reserva. During that time occurs the removal, in the sediment of the yeast is transferred to the neck of the bottle. Later, it carries out the degüello, removing the sediment from the neck of the bottle with the minimum loss of sparkling wine. Finally, is made the corking the cava, by adding the liquor of expedition, a mixture of old wine, and other compounds that are allowed by the Appellation of Origin, what will compensate for the loss of liquid occurred in the disgorgement.
    11.50 VAT. Inc. Add On
  • Red wine Maria Brianda

    Red wine Maria Brianda

    Maria Brianda is a tribute to two ladies of great relevance in the history of the Five Villages (the FOURTEENTH century). Brianda, countess of Luna and Mary, your daughter, queen of Aragon. 50% Cabernet Sauvignon, 30% Grenache, 20% Syrah
    4.50 VAT. Inc. Add On
  • Moscatel Gran Palafox 50cl

    Moscatel Gran Palafox

    Talk about moscato wine is to talk about the wines that are produced with the grape of the same name, being this grain fat, usually like a lot of sun and is characterized by being very sweet. Not in vain, when we refer to this excellent wine, we are referring to an elixir of the gods that has a sweetness very distinctive and is very versatile for any situation.
    7.90 VAT. Inc. Add On
  • Mary came from Palafox 2015

    Red wine María de Palafox 2015 Red wine María de Palafox 2015 that is made in the area of The Five Villages and is the flagship of the Wineries Larre. The wine is very round, that fills the mouth and provides a silky feel. The tannin is very polished, but it gives a lot of structure.
    7.90 VAT. Inc. Add On
  • Wine Uncle Goyo 2015

    Red wine Uncle Goyo 2015 Uncle Goyo is a patented brand in the year 1966. This is a tribute to all Gregorios (its diminutive is Goyo) of the former owners of the winery, whose trade name was “WINERIES PALAFOX”. From the beginning, the velvet is the identity most personal of the label of this wine. From its beginnings to the present, each bottle is label a to a. It is a presentation completely handmade. Represents a baturro aragonese, adorned with sash (label velvet) and your cachirulo in the head (fabric handkerchief). Since its inception, this wine has won several international awards, being the last: silver medal UNCLE GOYO 2011 in the contest GARNACHAS OF the WORLD and a silver medal to UNCLE GOYO 2015 in the international contest DECANTER.  
    7.20 VAT. Inc. Add On