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White wine Raimat 100 Wooden case 2013 – 2015
All of our history captured in a single wine. Raimat 100 commemorates the centenary of the winery with the best of our experience and the unique personality of our environment. Wine stores only, of great complexity and elegance, with different orveles texture; profound and long-term, worthy of collectors. The result, a vintage white a singular of international prestige. DEVELOPMENT (VINIFICATION)In the development of Raimat 100 the grape is pressed manually by extracting to a maximum of 50% of the must and goes directly to new French oak barrels where it ferments at a controlled temperature of 16 ºC, part with natural yeasts. A percentage of the must is clarified (to give finesse and length) and the other is not clarified (to give texture). A parenting 6 months on lees with battonage weekly to give creaminess and malolactic fermentation in a small proportion of them.PAIRINGRaimat 100, a white wine ideal companion for meats and poultry, seasoned with honey, tarragon, vanilla, nuts. Ideal with shellfish and cream sauces, or butter.PRIZES ADD 201394 POINTS GUÍA GOURMETS 201694 POINTS YEARBOOK OF WINES (THE COUNTRY) 201692 POINTS GUIDE PEÑÍN 2016SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2015SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2015 -
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.
