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  • Sale!

    White wine Raimat Castell Chardonnay
    Chardonnay is the varietal emblematic of Raimat. Crafted from the years 70, Chardonnay Raimat offers white wines, very aromatic, complex, fresh and fruity. Raimat Castell is the dream of a visionary, and his castle is the memory. A shield engraved in stone, found over one hundred years ago on the entry door shows a bunch of grapes and a hand. This symbol became the origin of the name Raimat (“Raïm”, grapes in Catalan, and “mà”, hand) and in the image of the brand. With Raimat Castell, we commemorate the origins of Raimat who endure with steadfastness as the walls of his castle. DEVELOPMENT (VINIFICATION)
    The Chardonnay is gathered in three phases: the first with a potential alcohol of the 12% (to get the citrus flavors), the second with 13% (tropical flavors) and the third time with potential alcohol of 14% (flavors of ripe apricots). The grape arrives during the night, fact that allows it to reach low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, to then make a natural clarification at low temperatures during 24-48h. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling. Thanks to the possibility of being able to harvest in a step-like manner, you get different styles of Chardonnay. The blend consists in mixing these styles to give complexity to this wine white, without straying from the initial goal: to maintain the expression of the fruit and the freshness.
    PAIRING
    Raimat Castell Chardonnay is the perfect complement to dishes containing white meat, fish, shellfish, rice, folders, and salads.
    PRIZES ADD 2017
    GOLD MEDAL MUNDUS VINI - 2018
  • Sale!

    White wine Raimat Solana
    Raimat has a continental climate with very strong and contrasted: it's very hot during the day and the evenings are very cool. This phenomenon gives the grapes a very intense. Therefore, the sun bathes the vineyards of Raimat is one of the principales the protagonists of our farm and Raimat Solana, a white wine smooth and creamy, with floral notes and white fruit, it represents.
    DEVELOPMENT (VINIFICATION)
    The grape harvest is during the night; fact that allows it to reach low temperatures, to avoid oxidation unwanted.After pressing, the wort passes through a heat exchanger of cold to get a temperature lower than 10 C to make a clarification of static and at the same time preserve the primary aromas. The must clean is decanted into a stainless steel tank with cooling system for performing a controlled fermentation to 16 ºC during 2 the 3 weeks. After the alcoholic fermentation, trasegamos wines (always with carbon dioxide gas in the tanks to prevent oxidation). The two varieties of grapes D. O. Costers del Segre are vinified separately. Once the fermentation and clarified wines, we proceed to develop the blend.
    PAIRING
    Raimat Solana is the perfect complement to dishes with birds, as chicken or turkey. Also with fresh salads, fish of all kinds, shellfish, rice and pasta.
    PRIZES ADD 2016
    SILVER MEDALMUNDUS VINI - 2017

  • Sembro Magnum tinted wine
    It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.

    Foster

    4 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 10 days at temperatures of 25 ° C.

    Time of Maceration

    7 days with their skins

  • Red wine Damana 5 2017 Magnum
    Production:
    250.000 bottles
    Elaboration
    Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.
    Foster:
    He remained 5 months in oak barrels.
    Awards
    91 points Peñin guide

  • Sembro Magnum tinted wine
    It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.

    Foster

    4 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 10 days at temperatures of 25 ° C.

    Time of Maceration

    7 days with their skins

  • US vino tinto great Murua 2017

    Expressive and personal, VS it is the last blend created by Bodegas Murua. The winery continues its philosophy of Rioja purely craftsman, but looking, at the same time, a modern style that inspires a wine full of freshness and fruit undertones.

    The VS de Murua is a wine that is velvety, that illustrates very well the balanced blend of the fruit of our grapes in the aroma of mount alava minty and floral.

    Foster of 16 months in French oak barrels (30%) and american (70%).    

  • Scala Dei Prior Magnum tinted wine
    Scala Dei Prior is a wine with personality, that breathes tradition and authenticity, since that allows to know better the richness of the D. O. Q. Priorat. It is elaborated with grapes from different small plots, carefully selected. This care durantand all the processing result to a Crianza wine is well structured and full of aromas that will transport you to the vineyards of the Priorat.
    DEVELOPMENT (VINIFICATION)
    After defining the vineyards that are going to go for this wine, the grapes previously selected in the estates arrive at the winery in small boxes 16 kg, where all the grapes is reviewed thoroughly by the warehouse staff as they pass through the selection table, vibratory installed at the entrance of the winery. After de-stemming and crushing, fermented at controlled temperature to preserve the aromas of ripe fruit. Later, the breeding takes place in barrels (French oak 80% and american 20%) during a year. This type of ageing is completed in bottle for more than a year for the wine to reach the market in optimal time of consumption.
    VINEYARD (VITICULTURE)
    Grapes from varieties of historical of the area and of the vineyards older (between 35 and 60 years old), planted on the terraces and in the typical “costers” licorella from Priorat. The terrain, the driving of the plants and above all, the desire to obtain the best grapes, makes the grape harvest is done manually only. The vineyards are situated between the 500 and the 800 meters of altitude, which favours the maturation is slow and regular and enables a variety of shades to combine heights and different orientations of the vineyards. All this makes this wine unique.
    AWARDS
    94 POINTS GUÍA GOURMETS 2018
    90 POINTS GUIDE PEÑÍN 2018
    GOLD MEDAL MUNDUS VINI - 2018
    90 POINTS ROBERT PARKER 2018
    GOLD MEDAL EXPOVINA - 2017
    SILVER MEDAL BACCHUS - 2017

  • White wine Mas d'en Blei – Clos Martina Magnum
    PRODUCTION 4.000 bottles.
    VITICULTURE Grapes are produced only of the finca Mas d'en Blei. Vineyards on terraces of slate (licorella). Vintage hand. Selection in table. Development separated by varieties.

    VINIFICATION Pre-maceration in cold during 24 hours. Pressing to racking to a tub where it is kept other 24h. Fermentation in new French oak barrels (Q. Petrea) of 300 liters, fine grain and medium toast light. Parenting 6 months with lees and "battonage" journal. Stabilization in cold, the natural way (seasonal), not induced. Bottled: 1 year in the bottle.

    AWARDS GOLD medal INTERNATIONAL WINE CHALLENGE 2016.

  • White wine Flight of the soul by Raimat Magnum
    Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young red wine, modern, fresh, medium-bodied, with notes of cocoa, developed with the 3 red varieties that best express the terroir cellar: Cabernet Sauvignon, Tempranillo and Syrah.
    DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, is cooled to a temperature of 15 ºC. A part of the grape is vinifica looking for a profile of the wine more fruity and fresh. Is achieved by keeping the temperature low for 24-48h and fermenting later 25 ºC. The other part of the grape is fermented at a higher temperature for greater texture and complexity in the wine. These two styles came together we offer a young red wine, modern, with lots of fruit and structure in the mouth.
    PAIRING
    Vol d Ànima de Raimat Red wine can accompany well to dishes of hunting, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile.

  • Rosé wine Muga
    Ring, Prado Enea and Torre Muga are among the best red wines of this country. Less well-known to the public is the excellent work carried out by the family Muga to when you develop your pink, one of the best that can be found in the D. O. Ca. Rioja: Flower of Muga Rosé 2017, mainly produced with grapes of garnacha. While the bodega Muga used for the red wines the garnachas grown in the foothills of the montes Obarenes, with a good ripening of the fruits by exposure to the sun, for the pink use bunches of garnacha from the hillside opposite, where a lower stroke allows for better freshness and preserve the fruit notes tangy and fresh, features of this Muga Rosado. The wine was fermented in small tanks made of wood and remained four months growing up with the fine lees and expanding its virtues. Elaboration After 12 hours of maceration, the wine ferments for 15-20 days in small containers of wood between 16- 18ºC. During 3 months maintain and work the fine sediments that magnify and enhance their virtues and organoleptic. Later we stabilized and cold filtered and bottled. Pairing with tartar of fish, ceviches, salads, folders, rice...

  • Vino tinto La Coartada Great Choice
    THE ALIBI

    Red Premium developed by Eladio Piñeiro in his mansion-cellar of Alentejo

    After an intense search for five years, in 2004, we located a vineyard 35 years with very poor soils of slate, drop-offs and soft South exposure. Bringing more than eight in transition to biodynamic, in this period of time has been easy this transition, since the plant protection treatments to which it was subjected were almost non-existent. The vineyard is trellised, at a height of soil is relatively low, the pruning is done in Guyot double and its expansion vegetative is small, located on the northern boundary-the centre of the Alentejo, which has a very special microclimate, it is protected to the south-southeast, by the Serra da Ossa, to the north, for the Sierra de San Mamede and to the west by the Sierra of São Miguel.

  • Red wine Muga – Ring 2009
    Muga Aro 2009 it is made with a 70% Tempranillo and a 30% Graciano from vineyards selected of Bodegas Muga. The harvest 2009 it is characterized by very good, since it was cool Atlantic climate, factor that helped the grapes to mature slowly and progressive. The name wants to do homage to the wine capital of la rioja, Haro. The grape harvest was selected and meticulous to just get the grapes that were in perfect state of maturation. Once in the winery, the grapes were put in tanks of wood where maceraron and fermented for three weeks in a natural and spontaneous with indigenous yeasts and without temperature control. Subsequently, the red Rioja Muga Aro breeding in oak barrels, 18 months in new French oak and 6 months in deposits of oak, all of them self produced. Before bottling we made a slight clarification with egg white natural. Year after year, the critical wine-national and international give scores for Muga Aro very good. Awards 95 Parker points 95 points Guide Peñín

  • Red wine Muga – Prado Enea Gran Reserva 2010
    The large reserves are wines made to last for a long time, and icons of excellence. Prado Enea Gran Reserva 2010 it is made by Muga, with the last grapes enter the wine cellar to ensure an even ripening perfect, and it is born of a vintage exceptional: the 2010 (rated Excellent). Great aging potential. Elaboration Next to the grapes Torre Muga, the grapes for Prado Enea are always the last to enter the winery. With this we ensure an optimal maturity. The grape is fermented is always in tanks of oak 10.000 Kg. of capacity without temperature control or addition of yeasts. The maceration is variable but can last up to twenty days. The ageing of this wine is twelve months in deposits of oak 16.000 liters, thirty six months in oak barrels (minimum), and thirty six months (minimum) in the bottle. After the aging is performed by a light clarification with egg whites. Pairing This is a wine that can pair with stews, meats and even use it as a cup. Production 90.000 bottles Awards 97 by Robert Parker (The Wine Advocate) 94 by Guía Peñín de los wines of Spain

  • Red wine Muga – Muga Crianza Magnum 2014
    The Magnum of Muga Crianza 2014 it is a wine made with the varieties Tempranillo (70%), Grenache (20%), Mazuelo and Graciano (10%). Vinification and ageing Fermentation with yeast indigenous deposits of oak. Parenting during 24 months in casks made with oak trees selected in our cooperage. Prior to bottling is carried clarification with egg white fresh. Once bottled undergo a process of fine-tuned over twelve months in our cellar, as a minimum. Pairing Magnum Muga Crianza is a wine ideal for dishes of red meat, hunting, roasted, poultry, white meat, serrano ham and sausages, cured cheeses and blue cheeses.

  • Red wine Muga – Aeneas Carbonic Maceration
    Bodegas Muga, that has achieved one of its best wines in its range with the came Aeneas, a young red wine made with the ancient method of carbonic maceration. Jorge Muga, the winemaker of the family saga has wanted to maintain the old traditions of Rioja in the development of the single young red wine made by the winery. In your wine making, carbonic maceration involves leaving the bunches of Tempranillo fermenten integers, without despalillar or crush. Despite being a very old technique in The Rioja, is growing the demand for these wines, craft, known on earth as harvesters wine or wines of the year, that is your optimum intake is recommended between the year and year following its harvest. They are fruity wines, with a freshness and some acidity, red and violet-very intense, long in the mouth due to the presence of soft tannins and glycerin.

  • Wine Flower of Muga Rosé
    Ring, Prado Enea and Torre Muga are among the best red wines of this country. Less well-known to the public is the excellent work carried out by the family Muga to when you develop your pink, one of the best that can be found in the D. O. Ca. Rioja: Flower of Muga Rosé 2017, mainly produced with grapes of garnacha. While the bodega Muga used for the red wines the garnachas grown in the foothills of the montes Obarenes, with a good ripening of the fruits by exposure to the sun, for the pink use bunches of garnacha from the hillside opposite, where a lower stroke allows for better freshness and preserve the fruit notes tangy and fresh, features of this Muga Rosado. The wine was fermented in small tanks made of wood and remained four months growing up with the fine lees and expanding its virtues. Elaboration After 12 hours of maceration, the wine ferments for 15-20 days in small containers of wood between 16- 18ºC. During 3 months maintain and work the fine sediments that magnify and enhance their virtues and organoleptic. Later we stabilized and cold filtered and bottled. Pairing with tartar of fish, ceviches, salads, folders, rice...

  • Red wine – Royal Claret
    DEVELOPMENT
    Performed the alcoholic fermentation and concluded, the deacidification malolactic fermentation the wine goes to the barrels of white oak (Ohio) medium toast. The aging of wine is interrupted every six months to make the traditional racking barrel to barrel. Raised in american oak barrels during 5 months.
    PAIRING
    The Wine Royal Claret is perfect to accompany, rice, post, vegetables, vegetables, white meats or in sauce, red meat, semi-mature cheeses.
    AWARDS
    • Recommended, International Wine Challenge, United Kingdom
    • Excellent quality/price, Wine & Spirits, United Kingdom
    • 83 points, Guía Peñin, Spain
    • Recommended, Decanter World Wine Awards 2009, United Kingdom
    • Recommended, Philipson & Soderberg , Sweden
    • 87 points, Wine Spectator, USA

  • Red wine Marqués de Tomares – Monteleiva Crianz
    Pairing
    Veal, lamb, milk-fed veal, poultry.

  • Red wine Large Blank
    Production 4000 bottles Elaboration Selection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak. Foster He remained 18 months in oak barrels and 6 months in a tub of French oak. Awards 92 points Peñin guide

  • Red wine Damana 5
    Production:
    250.000 bottles
    Elaboration
    Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.
    Foster:
    He remained 5 months in oak barrels.
    Awards
    91 points Peñin guide

  • Red wine Sembro 2018
    It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.

    Foster

    4 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 10 days at temperatures of 25 ° C.

    Time of Maceration

    7 days with their skins

  • Red wine Murua VS 2017

    Expressive and personal, VS it is the last blend created by Bodegas Murua. The winery continues its philosophy of Rioja purely craftsman, but looking, at the same time, a modern style that inspires a wine full of freshness and fruit undertones.

    The VS de Murua is a wine that is velvety, that illustrates very well the balanced blend of the fruit of our grapes in the aroma of mount alava minty and floral.

    Foster of 16 months in French oak barrels (30%) and american (70%).    

  • Wine white semi-sweet Bodegas Franco Españolas – Diamond cut
    Vineyards Its peculiarity lies in the varieties that compose it: Viura and Chardonnay. Traditionally, the whites from Rioja have been based mostly on the variety Viura. However, the adoption of new varieties by the Regulatory Council, has allowed to investigate new possibilities, new assemblies, and how not to, able to carry out projects that convey new sensations. To Size Diamond you have selected different plots starting from the premise that the age of the vines of Viura must be superior to 30 years old. Strains that are rooted in clay-limestone soils of the north-western Rioja. The planting of Chardonnay is located in the Rioja media, at an altitude of 690 meters. The soil is clayey-sandy. Elaboration Pre-maceration in cold, it starts the fermentation of both varieties in order to extract the most aromatic complexity as possible. It paralyzes the fermentation when the sweetness level, acidity and structure are adequate to obtain a wine of high quality.
    Pairing Appetizers, Fish, seafood, rice, desserts, cold dishes.

  • Red wine Viña Pomal Graciano
    Viña Pomal embodies the best winemaking tradition of the Rioja Alta, after a hundred years of history making wines of great quality and prestige, added to the superb location of an own vineyard, in the municipality of Haro. Viña Pomal Graciano, it is a wine red author wine Reserve part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. It comes from vineyards of low yield and strains of more than 35 years old. Very limited production.
    DEVELOPMENT (VINIFICATION)
    Manual harvest in boxes. At the time of the harvest, we made a selection to carry only the winery those grapes with ripening conditions optimal. Was subjected to two selections, first the cluster, and then the grain after stripping. Fundamental is the removal of berries pasificadas after de-stemming. Fermented with yeast indigenous in open reservoirs, combining bazuqueos and reassembled. The maceration was 21 days and fermented at 26 ºC, attempting to extract gently.
    VINEYARD (VITICULTURE)
    Comes from our farm Vicuana, located in the heart of the Neighborhood of the station Haro. Soils swiss, with high richness in limestone. Performance 4.000 kg/ha and strains of 40 years of the D. O. Ca. Rioja. Area of clear atlantic influence, that leads to limit the ripening of the graciano. A wine that is solely produced to add that the Graciano gets mature exceptionally (2007, 2010, 2012).
    PAIRING
    Cheeses, seafood, birds and stews, spicy paired perfectly with Viña Pomal Graciano.
    AWARDS
    93 POINTS TASTING ANDREAS LARSSON 2017
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2016
    GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2018
    SILVER MEDAL THE RIOJA MASTERS - 2017

  • White wine Bodegas Bilbaínas – Viña Pomal Maturana blanca 2016
    Viña Pomal Maturana Blanca part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. The Maturana Blanca is also known by the name of Ribadavia. It approved its use in the D. O. Ca. Rioja 2007, although it is the variety oldest of which we have written knowledge in Rioja, as cited already in 1622. It is a variety of good fertility, presents a small bunch and berry elliptical, also small in size. It is early in its development, and it is remarkable for its low pH, with a high content of tartaric acid and low in potassium. Presents the disadvantage of high sensitivity to botrytis, so that is exacting in her follow-up. DEVELOPMENT (VINIFICATION) Spontaneous fermentation in american oak casks new. Work of the lees during 3 months. Subsequently raised in French oak for 4 months. VINEYARD (VITICULTURE)
    Comes from the estate Paceta 14, located in the municipality of Haro, still the plot bordering with the basque Country and Burgos, a few 100 meters. Plot 17 years of age, grafted plants in Ribadabia on 110R, framework 2.6*1.2. It is a farm located in the privileged enclave sheltered from The Shells of Haro. At an altitude of 448 meters and oriented North-South,with a marked Atlantic influence. The morphology of the plot is composed by narrow lines, following the curves of level. Account with a surface of 0,66 hectares of D. O. Ca. Rioja.
    AWARDS
    93 POINTS ROBERT PARKER 2018
    92 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
    91 POINTS JAMES SUCKLING 2018
  • Sale!

    Red wine – The Vicalanda Gran Reserva 2010
    The Vicalanda Gran Reserva, maximum expression of the "terroir" one of the most privileged areas of the D. O. Ca. Rioja, Haro. The Vicalanda Gran Reserva is a red wine pioneer "wines of high expression", crafted from a selection of las best grapes from our own vineyards. The name of The Vicalanda comes in your home on a small farm of 10,5 hectares the property of Bodegas Bilbaínas. DEVELOPMENT (VINIFICATION) Gentle crushing-destemming, vatting and fermentation with a long maceration. En total, 2 years of ageing in casks bordeaux (225 l) French oak Allier new (70%) and medium toast. Minimum 3 years of ageing in bottle bordeaux. The Vicalanda Gran Reserva is a red wine that represents the ultimate expression of the know-how of the cellar. The best ageing in oak and bottle dota of maturity, finesse and elegance of the Tempranillo, respecting the identity of an area emblematic.
    VINEYARD (VITICULTURE) The vineyards from which comes the Vicalanda are located in a privileged enclave of the municipality of Haro (Rioja Alta) and comes from our best farms, Crow 4, Vicuana and Zaco, of the D. O. Ca. Rioja. In its most, it comes from vineyards facing the south, which maximizes the exposure to the sun and helps ripening and more intense. The soils are calcareous and cascajosos and therefore poor, deep and well-drained. The vineyards are planted in glass and are grown under principles of sustainable agriculture. Vineyards between 25 and 35 years of age,whose returns do not exceed the 3.500 kg/ha.
    PAIRING
    The Great Reserve of The Vicalanda harmonizes perfectly with main courses or first strong. As for example: cheeses, deli, inlaid, soups and stews; meats of all kinds, especially the hunting, tailgating, etc.
    AWARDS
    96 POINTS GUIDE PROENSA 2016
    95 POINTS GUÍA GOURMETS 2016
    94 POINTS GUIDE PEÑÍN 2016
    94 POINTS GUIDE PEÑÍN 2015
    90 POINTS ROBERT PARKER 2015
    SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014
    SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014
    SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2014

  • Red wine – Viña Pomal Commitment
    Viña Pomal, the flagship of Bodegas Bilbaínas, presents a new limited edition and more special that evokes their values, those who claimed and those that are flagged: commitment, source, tradition and the land from where everything is born. This is Viña Pomal Commitment, the first wine in the world aged in oak barrels tattooed. Viña Pomal has wanted once again to reaffirm her indebtedness with the classical values and has made it neither more nor less than by the art of the tattoo. A route by 4 Spanish cities in which 6 tattoo artists of national and international renown have been interpreted, recording fire in oak barrels, their values of life. Of these barrels is now Viña Pomal Commitment, an author's wine red unique and of limited production (5.000 bottles). DEVELOPMENT (VINIFICATION) The five red grape varieties of Rioja are blended in this wine to enhance the virtues of tradition and the strength of character. The elegance of the Tempranillo, the exquisite rusticity of the Graciano, the expressive charm of Garnacha, the spicy nuances as genuine Maturana and power rugged Mazuelo. A powerful combination, a game full of boldness, their commitment to the origin, and a wine unique and original, Viña Pomal Commitment. The casks in which it has been elaborated Viña Pomal Commitment have been marked to fire with our values of life. Our source, tradition, land and commitment lie forever on the wood of French and american oak. A powerful combination, a game full of boldness, a commitment to our origin. "We want to claim back the commitment with the values of the whole life.", Alejandro Lopez, winemaker of Bodegas Bilbaínas.
    VINEYARD (VITICULTURE) For the production of this wine has resorted to the five varietals of Rioja, that provide a differential note in the assembly. Each one of them, looking for its unique features, it is cultivated in different soils and in different areas that make up the region of Rioja. Therefore, we've had Tempranillo soil clay-calcareous Haro, from the best plots of Viña Pomal, Grenache vineyards in altitude in the terrain cascajoso Rioja Media, Maturana tinta and Mazuelo of the area of Rioja Baja, looking for their perfect maturation, and Graciano of alluvial soils of the Rioja Alta area.
    PAIRING
    By your profile, complex recommended wine pairing Vina Pomal Commitment with stews of winter (stews, cooked, fabada) and also with meats (preferably hunting) well made. Its aspect of transgression also makes it ideal for international cuisine, both the mexican hot as the exotic thai or the sophisticated French.

  • Red wine – Viña Pomal Ecological
    The eco-friendly family of Viña Pomal. The responsible management and sustainable each of our plots is a sign of identity that characterizes the vineyards of Bodegas Bilbaínas. Red wine Viña Pomal Green is the ultimate expression of a lockjo focused on the environment. DEVELOPMENT (VINIFICATION)
    Viña Pomal Ecological is characterized by a vinification traditional: after de-stemming and crushing, takes place the alcoholic fermentation with a duration of two weeks, in which the wine acquires a soft structure, nice and with great intensity of fruit. 6 months of ageing in new american oak casks, we provide a complexity and maturity necessary to complete the expression of this red wine.
    VINEYARD (VITICULTURE)
    The grapes come from 17 hectares of vineyard certified organic located in Haro. Its cultivation is done with the maximum respect for the environment, using only natural products authorised for organic viticulture. The responsible management and sustainable each of our plots, it is a sign of identity that characterizes the vineyards D. O. Ca. Rioja from Bodegas Bilbaínas. Viña Pomal Green is the ultimate expression of a job-focused environment.
    PAIRING
    Viña Pomal Ecological harmonizes perfectly with light dishes such as rice dishes, cheeses, pates, stews, vegetables, fish...

  • Red wine Celler Germans Balart – The destraler negre
    DEVELOPMENT
    Fermentation at a controlled temperature of 22 ° C in stainless steel tanks. PAIRING Pasta, rice, cured cheeses and red meats.

  • Vino rosado Celler Germans Balart – The destraler pink

  • White wine Celler Germans Balart – The destraler blanc
    DEVELOPMENT
    Dry white wine. Fermentation at a controlled temperature of 18ºC in stainless steel tanks.

  • Red wine Cal Grau – The Ninota
    The Ninota Vins is the new project of Company Vineyards Iberian in Catalonia. The Ninota arises from the concern to produce wines of reduced production where the common denominator is house the different appellations of origin of Catalonia: Priorat, Montsant, Terra Alta, Penedés. We talk about wines that are a true reflection of their soils, environments and weather, putting flag a great respect for the variety. Each wine will have your style and personality, offering a great added value. Fran Vernet, winemaker Cal Grau, is the culprit of ensuring that each wine has its own style and a own personality well defined, offering a huge value added very personal. One of the successes of Vernet and the Osborne family it is The Ninota 2015. Belonging to the D. O. Q. Priorat, whose grapes main are the garnacha and cariñena, that dwell in soils on mountain of slate and licorella, with a small contribution of syrah grapes. Vinification and ageing: 4 months in barrel.

  • Red wine St. Antoni d Scala Dei
    Scala Dei St. Antoni is a wine of a single vineyard, one of the oldest wine from Scala Dei, already working as the carthusian monks. With him we have recovered a heritage of development that had disappeared in Priorat, and that is in preparedar wine as it was produced during the years 70 or above. With this Book we aim to show the different faces of Grenache Scala Dei, depending on your height, soil and preparation.
    DEVELOPMENT (VINIFICATION)
    With this wine we wanted to recover a heritage of development that existed in Priorat and that takes us up to the first bottled wines of Cellers Scala Dei. So, having investigated as those bottles of the years 70 had been developed, we have vinified the St. Antoni. Harvest during the first week of October, in small boxes, with the 100% from the stems in the fermentation, but with the grape pressed (not whole). Fermented in a small tank of cement 3.500 liters, imitating the peak temperature of the fermentations of the last century, without added yeast, and pressing at the own tank of cement. Foster: 14 months in “foudre” 1.400 litres not new.
    VINEYARD (VITICULTURE)
    Sant Antoni de Montalt is a vineyard located above the Cartoixa Scala Dei, in a small flat terraced facade that ends at an impressive cliff on the Monastery, of ground clay, it has the shape of an amphitheater with a party-oriented This, the other on the West and the central part, facing South, is 580 meters in its lowest part, and 610 meters at its highest part, in the D. O. Q. Priorat. It is one of the vineyards that the monks had planted Grenache as five centuries ago; the plants that we see today were planted in 1945 and we can find at least two types of Grenache: Hairy and Country. The add 2013 it was “the vintage“, the vintage wine preceded by a cold winter, spring, generous rainfall, cool summer at the beginning and then warm but not hot, late harvest and lack of rain during harvest, did that the maturation slow and regular, resulting in wines with body, fruit and fresh at the same time. The only but, it was a short crop for the Grenache, because the curd was not very good.
    AWARDS
    95 POINTS GUIDE PEÑÍN 2017
    95 POINTS ROBERT PARKER 2016
    91 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    9,77 POINTS GUIA DE VINS DE CATALUNYA 2017
    95 POINTS GUIDE PEÑÍN 2018
    93 POINTS GUIDE PROENSA 2017
    90 POINTS TASTING ANDREAS LARSSON 2017

  • Red wine, Scala Dei Cartoixa
    This author's wine is call Cartoixa gives an account of the continuity of the link with the vineyards who looked after the monks in the Middle Ages. Because Scala Dei Cartoixa is not only the wine more emblematic of the cellars of Scala Dei; it is also a milestone in the history of wine of the Priorat to have been the first wine to be bottled under the D. O. C. Priorat. This Crianza red is made with a selection of the best grapes native to the area: Garnacha and Cariñena.
    DEVELOPMENT (VINIFICATION)
    This wine was elaborated from selected grapes of the best plots of the D. O. Q. Priorat. Each parcel was fermented separately. The maceration lasted about 3 weeks depending on the variety and the grape to achieve a wine with the typicity of each of the vineyards. Parenting 18 months in foudres of 1.400 liters, bocois of 500 liters and deposits of cement 2.100 liters. By having different origins of Garnachas, different heights and different soils, these need a different treatment for your foster, because each vineyard is aged separately in which we believe that is the best measure for expressing your terroir.
    VINEYARD (VITICULTURE)
    Grapes from varieties of historical of the area, the Garnacha and Cariñena, and from old vines of around 60 years old, planted on the terraces and in the typical “costers” llicorella of the Priorat. The terrain, the driving of the plants and, above all, the desire to obtain the best grapes, makes the grape harvest is done manually only. The vineyards are situated between the 500 and the 800 meters of altitude. Each year we choose those who have given the best grapes to ferment separately, pampering the extraction, taking care of the expression of the fruit and taking each step during their preparation to maintain the expression of the quality that had the grape at the time of collection.
    AWARDS
    94 POINTS TASTING.COM (JERALD O KENNARD) 2017

  • Rosé wine, Scala Dei – Pla dels Àngels
    Another of the faces of Grenache. Pla dels Angels is the first pink of Cellers Scala Dei, prepared by their winemaker, Ricard Rofes, which has managed to develop this fragrant, fresh and delicate rosé wine from a selection of grapes from dand vineyards high on clay soils. Has been selected as one of the 10 best rosé of the world 2015 “The Global Rosé Masters”, competition organized by the prestigious magazine Drink Business.
    DEVELOPMENT (VINIFICATION)
    To preserve the aromatic characteristics of the Garnacha, it cools the grapes on their arrival warehouse up to the 2 ºC, is despalilla, and after 3 hours of maceration with skins starts bleeding in deposit to get this pale color and attractive. Subsequently desfanga and it is the fermentation as if it were a white wine. After the fermentation is in tank for about 4 months, until comes the time of bottling.
    VINEYARD (VITICULTURE)
    Grapes from the high areas of Scala Dei, the D. O. Q. Priorat, on soils argilosos that retain the acidity and, therefore the freshness of the grapes at the time of the grape harvest. Vineyards young and old, predominantly orientations north and east, located between the 500 and the 600 meters of height.
    AWARDS
    91 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    90 POINTS GUIDE PEÑÍN 2018
    90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018
     

  • White wine, Scala Dei Massipa
    Massipa is the reissue of one of the wines from the cellar that had been developed in the past with the name of “White Scala Dei”. With this wine, want to show the fresh face of the Garnacha Blanca in the Priory in conjunction with the low Chenin blanc. Comes from a single vineyard historical, The Massipa, planted with white varieties. A white sleek and subtle that has demonstrated a good capacity for ageing.
    DEVELOPMENT (VINIFICATION)
    We harvested the Grenache and Chenin: the Grenache is at the point of maturation that we consider it appropriate to, and the Chenin helps us to maintain the acidity. Already in the cellar, are pressed together, the two varietals, is desfanga the wort and is transferred to a concrete tank where fermentará at a controlled temperature of 16-18 ° C with indigenous yeasts. Once finished the fermentation, is transferred to remove the lees thick, and subtract just fine. During the first two months of ageing is done a battonage per week and remains in the deposit; from the two months starts static ageing with lees on the bottom of the foudre.
    VINEYARD (VITICULTURE)
    This is a wine of a single vineyard, The Massipa, located just to the side of the vine of Masdeu, with east orientation, to 650 meters of height and clayey soil red with inlays of gypsum. The vineyard has 45 years and is the only one with white grapes of Cellers Scala Dei. A road divided the vineyard in half: to one side there is the White Grenache and the other of the Chenin, planted by the Sr. Peyra at the end of the 80 with the arrival of varietal French at the Priorat.
    AWARDS
    93 POINTS ROBERT PARKER 2018
    90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018

  • Red wine, Scala Dei Prior
    Scala Dei Prior is a wine with personality, that breathes tradition and authenticity, since that allows to know better the richness of the D. O. Q. Priorat. It is elaborated with grapes from different small plots, carefully selected. This care durantand all the processing result to a Crianza wine is well structured and full of aromas that will transport you to the vineyards of the Priorat.
    DEVELOPMENT (VINIFICATION)
    After defining the vineyards that are going to go for this wine, the grapes previously selected in the estates arrive at the winery in small boxes 16 kg, where all the grapes is reviewed thoroughly by the warehouse staff as they pass through the selection table, vibratory installed at the entrance of the winery. After de-stemming and crushing, fermented at controlled temperature to preserve the aromas of ripe fruit. Later, the breeding takes place in barrels (French oak 80% and american 20%) during a year. This type of ageing is completed in bottle for more than a year for the wine to reach the market in optimal time of consumption.
    VINEYARD (VITICULTURE)
    Grapes from varieties of historical of the area and of the vineyards older (between 35 and 60 years old), planted on the terraces and in the typical “costers” licorella from Priorat. The terrain, the driving of the plants and above all, the desire to obtain the best grapes, makes the grape harvest is done manually only. The vineyards are situated between the 500 and the 800 meters of altitude, which favours the maturation is slow and regular and enables a variety of shades to combine heights and different orientations of the vineyards. All this makes this wine unique.
    AWARDS
    94 POINTS GUÍA GOURMETS 2018
    90 POINTS GUIDE PEÑÍN 2018
    GOLD MEDAL MUNDUS VINI - 2018
    90 POINTS ROBERT PARKER 2018
    GOLD MEDAL EXPOVINA - 2017
    SILVER MEDAL BACCHUS - 2017

  • Red wine Mas d'en Blei – Liber
    PRODUCTION limited to 2.500 bottles.
    VITICULTURE Grapes of coastal llicorella of the finca Mas d'en Blei, with south-west orientation. Controls are carried out for maturation to proceed to the harvest in its optimal point, that is done manually in boxes of 10kg. After a first manual selection, is desraspa and performs a second selection grain by grain. The complete formulation up to the coupage is performed by separating varieties and plots.

    VINIFICATION At the entrance in the cellar is done in a pre-maceration pre-cool the grapes during 24 hours. Long fermentation of 20 to 24 days with “pegeage” manual journal, using indigenous yeasts. Parenting 14 months in French oak barrels (Q. Petrea) of 225 liters, fine grain and medium toast-light. Maintained a minimum of 18 months in the bottle to get a good point of maturity. It is a wine with a character of breeding, due to its complexity. This is a wine technician who resists a lot of time in the bottle and can be consumed in excellent condition in the following 5 years old.

    ACKNOWLEDGEMENTS

    Medal of SILVER in DECANTER World Wine Awards 2015.

    93 points Peñin Guide 2017

  • Red wine Mas d'en Blei – Petit Blei
    PRODUCTION Limited to 6.000 bottles.
    VITICULTURE Grapes coming from the vineyards in coastal licorella of the finca Mas d'en Blei with orientation to the south-west. Controls are performed of ripening before the harvest to achieve your optimum point. The harvest is performed manualment in boxes 10-15 kg. After the first selection, drift, and makes a second selection grain by grain. Development separated by variedade
    VINIFICATION Wine with its own style elaborated with autochthonous varieties.

    Pre-maceration in cold of the grapes during 24h. Long fermentation, of 20 to 24 days, with indigenous yeasts and “pegeage” manual journal. Parenting 6 months in French oak barrels (Q. Petrea) of 225 liters, fine grain and medium toast light.

     

  • White wine Mas d'en Blei – Clos Martina
    PRODUCTION 4.000 bottles.
    VITICULTURE Grapes are produced only of the finca Mas d'en Blei. Vineyards on terraces of slate (licorella). Vintage hand. Selection in table. Development separated by varieties.

    VINIFICATION Pre-maceration in cold during 24 hours. Pressing to racking to a tub where it is kept other 24h. Fermentation in new French oak barrels (Q. Petrea) of 300 liters, fine grain and medium toast light. Parenting 6 months with lees and "battonage" journal. Stabilization in cold, the natural way (seasonal), not induced. Bottled: 1 year in the bottle.

    AWARDS GOLD medal INTERNATIONAL WINE CHALLENGE 2016.

  • Red wine Sant Joannes Cabernet Sauvignon
    Elaboration: Grape varietals separate. Cabernet Sauvignon fermented in a conical tank with stirred. Ojo de liebre, fermented in small deposit with batonnage traditional, without pressing. Aging in barrels (Nevers St Joannes). Pairing: Pairs perfectly with light dishes of meats of all kinds, rices and the best tables of sausages. Sublime with pasta and savory pastries as the de recapte.

  • White wine Sant Joannes Xarel.what
    Elaboration: Manual harvest of the last days of September. Clarification for one night (12h.) to 13ºC. Fermentation in stainless steel tanks at a controlled temperature (15ºC-17ºC). Stirring of lees daily during the winter. Coupage before bottling with wine remained in French oak barrels, corresponding to the previous year (approx. 10%), add elegance feature.    

  • Red wine Giró del Gorner Booking 2012
    To produce this red wine reserve same grapes of the vineyard Cirerers, of the variety cabernet sauvignon and the vineyard Box, merlot. Vintage mature and maceration, slow, slow aging in oak barrels.

    Elaboration:

    The fermentation takes place at controlled temperature, 25/30ºC, with maceration with their skins, in order to favour the formation of aromas and color in the first fermentation.

    Foster:

    Parenting 12 months in oak barrels, staying a minimum of 2 years in the bottle.

    Pairing:

    Due to its complexity, is perfect for taking with all types of red meat and hunting. Ideal companion in rice dishes and stews, as well as to drink with strong cheeses.

  • Rosé wine Giró del Gorner
    The complex elaboration of a wine rosé does not do honor to their recognition. Difficult it is to find the perfect balance of color and aromas. Harvesting the grapes the grapes in the right moment of maturation, early morning when it is cooler, to be able to macerarla with their skins and extract the color and aromas typical of the variety, maintaining this delicate cherry color. We appreciate your joyful color and red fruit in the mouth

    Elaboration:

    Maceration between 8-18 hours of grape mash at a low temperature, 8ºC. The fermentation takes place between 10 and 15 days, low temperature, with the aim of fostering the training of primary aromas typical of the variety.

    Pairing

    His character fresh and cheerful accompanies perfectly cured meats, folders, meat light, poultry, as well as oriental food.

  • White wine Giró del Gorner
    The wine Blanc Penedès of Turned the Gorner is a classic Penedès. A wine that aims to recover the wines of our ancestors, developed basically with the typical varieties, the Penedès: Macabeu, Xarello and Parellada. There are No more secrets that few vineyards pampered, a few selected grapes, a gentle pressing, time and enjoy it.

    Elaboration:

    Smooth extraction of the flower must. The fermentation has gone by very slowly, between the 15 and 18ºC.

    Pairing: Perfect to accompany appetizers, salads, fish and seafood, cheeses and light white meats

  • Red wine Ferré i Catasús – Gall Negre
    "I am an ode to the Penedés region, I am the pride, I am a beauty discreet, I am the prestancia, I am distinction and elegance, soy Gall Negre de Ferré i Catasús.” Gall Negre es nuestra interpretación de la fuerza de la variedad vinícola que el Penedés tiene : we present a 100% Merlot, foster, valued and settled in our region. Elaboration: Manual harvest in boxes of a few 15 kilos, pre-selection in the same vineyard. Once in the winery are encuba in a stainless steel tank where we do a cold maceration to extract all the primary aromas and, after the maceraciónfermentación with stirred manuals. Subsequently it will be introduced in French oak barrels of second year of 225 L to obtain a complexity higher. Pairing: The complexity of this wine gives it a power of longevity and a perfect pairing with game dishes and stews of red meat.      

  • White wine Ferré i Catasús – Xarel.what
    “I'm from here, my country is Catalonia, live with feet on earth and head in the stars, calling the gods. I am the stability and the challenge at the same time, I am the Xarel-lo from Ferré i Catasús. " The Xarel-lo de Ferré i Catasús is meticulously elaborated with the native and main variety of the Penedés that gives it its name. (consult add) Elaboration: Manual harvest in boxes of a few 15 kilos, pre-selection in the same vineyard. Once at the winery, is inserted in stainless steel tanks until mid-fermentation. Then we went to French oak barrels of 225L. Once the fermentation is finished, working the lees by the technique of “beating” (stirring of the lees) to get a smooth longer. Pairing: Pairs perfectly with all kinds of fish, rice, post, or cheese. .      

  • Red wine Ferré i Catasús – Sonat de l’Ala
    “I am an artist, curious, a troubadour, I am the music, the intensity, I am energy and light, soy Sonat de l’Ala de Ferré i Catasús. ” Son of Syrah, Garnatxa and Merlot, the Sonat de l Wing, the wine is intense and smooth, your nose reminds of ripe red fruit and aromas of parenting, like vanilla, pepper and cloves, that give the 6 months in French oak barrels. The palate, is friendly, warm and cheerful, so is Sonat de l Wing. Elaboration: Vintage mechanized, of night to preserve all the organoleptic qualities of the grape, A time in the cellar, is introduced into stainless steel tanks where they held the maceration fermentation at a controlled temperature of 24-26ºC, which will last a few days and, then press. This wine will make a parenting 6 months in French oak barrels.      
  • Sale!

    Rosé wine Ferré i Catasús – Sóc a Rosat
    “I am the happiness and the love, I am the delicacy, I am the femininity, I illuminate each day, I am a smile, Sóc un Rosat de Ferré i Catasús. " This rosé expresses the finesse and softness of Merlot, without ceasing to be aromatic and full-bodied, and without forgetting the greatness of belonging to the family of the Cabernet Elaboration: Vintage mechanical harvested at night at the optimal point of maturity. Cold pre-fermentation maceration during 6-8 hours. Fermentation in a tub of stainless steel to 15 -16°C. Pairing: With its ruby color and a graduation average, you can serve it with rice and pasta, providing the smoothness and balance that they need, but you can also enjoy with a fruit salad, combination that certainly will not leave indifferent to the lovers of good wine and the mediterranean diet.

  • Vino blanco Ferré and Catasús - Somiatruites
    “I am the dreamer, I never leave ilusionarme and create, never stop dreaming and believing, always looking for new projects and developments, I am Somiatruites from Ferré i Catasús " Somiatruites has a strong personality. It is a wine very aromatic that represents the full force of the white wines of the Penedès, that leads us to a wonderful journey through our land. Of your body get out a range of floral and fruity aromas. After enjoying its aromas, surprises us with an acidity ideal, able to create a communion that is perfect for any type of palate, for any requirement. Somiatruites is proud and secure. Proud of its origins, and insurance of its evolution. Elaboration: Grapes from the harvest is mechanized in the night to preserve all their qualities. Preparation and fermentation of the varieties separately at a controlled temperature of 16ºC. Wine made with products authorized by the Catalan Council of Ecological Agricultural Production (CCPAE).  

  • Red wine Ferré i Catasús – Mas Suau
    “I'm from here, this is my land, my farm, my animals, my life, I am a simple beauty, direct, I am soft, I am Mas Suau de Ferré i Catasús. ” Mas Suau is the promise of a pleasant moment, a moment of each day, whatever the occasion, to enjoy a glass of wine. Elaboration: Mechanized harvesting and night to preserve all the organoleptic qualities of the grape. inside the winery, are introduced into stainless steel tanks where they held the maceration-fermentation at a controlled temperature of 24-26ºC, which will last a few days and, then press end process. Pairing: It is a young wine to enjoy at the aperitif or with red meats, cheeses and cured meats.

  • Rosé wine Ferré i Catasús – Mas Suau
    “I'm from here, this is my land, my farm, my animals, my life, I am a simple beauty, direct, I am soft, I am Mas Suau de Ferré i Catasús. ” Mas Suau is the promise of a pleasant moment, a moment of each day, whatever the occasion, to enjoy a glass of wine. Elaboration: Vintage mechanized. Vinifcación of the varieties separately, and temperature-controlled fermentation at 16 º c. Pairing: Mas Suau rosado is ideal to combine with fish to the plate, as well as meats and rice dishes.

  • White wine Ferré i Catasús – Mas Suau
    “I'm from here, this is my land, my farm, my animals, my life, I am a simple beauty, direct, I am soft, I am Mas Suau de Ferré i Catasús. ” Mas Suau is the promise of a pleasant moment, a moment of each day, whatever the occasion, to enjoy a glass of wine. Elaboration: Mechanized harvesting and night to preserve all the organoleptic qualities of the grape. Vinification of each variety separately and fermentation at a controlled temperature to 16 ° C. Pairing: It is a young wine aromatic to take in the appetizer, with any fish or seafood, and also with cheeses and white meats.

  • Red wine Vol d’ànima de Raimat
    Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young red wine, modern, fresh, medium-bodied, with notes of cocoa, developed with the 3 red varieties that best express the terroir cellar: Cabernet Sauvignon, Tempranillo and Syrah.
    DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, is cooled to a temperature of 15 ºC. A part of the grape is vinifica looking for a profile of the wine more fruity and fresh. Is achieved by keeping the temperature low for 24-48h and fermenting later 25 ºC. The other part of the grape is fermented at a higher temperature for greater texture and complexity in the wine. These two styles came together we offer a young red wine, modern, with lots of fruit and structure in the mouth.
    PAIRING
    Vol d Ànima de Raimat Red wine can accompany well to dishes of hunting, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile.

  • Wine red Mim's Celler de l'era

    Elaboration: our wines are produced with grapes conreadas in our own vineyards, harvested by hand in boxes 10 to 15 Kg. The grapes are hand selected in the table vibrated. Each variety is fermented separately in stainless steel vats i it makes parenting later in barrels of French oak 225 liters of fine-grain i toasted light.

    Pairing: red meats and hunting, rice (mountain, mushrooms and foie) and stews.

  • Red wine Bri of the Celler de l’Was

    Elaboration: Grapes sourced only from the estate of Mas de les Moreres. Harvested by hand in boxes 16 kg. The first selection, is drift, and it makes a second selection grain by grain. Fermented in stainless steel tanks and maceration of 22 days up to the pressing. Parenting 12 months in new French oak barrels of 225 liters, fine grain and medium toast light.

    Bottled: July 2013

    Pairing: It is a wine that goes with rice (mountain, mushrooms and foie) and stews.

  • White wine Bri of the Celler de l’it Was Blanc de Negre

    Elaboration: Manual harvest with boxes of 10-15 kg. De-stemming and maceration 4 hours in cold, bleeding and fermented in stainless steel tanks with temperature control to a maximum of 20ºC. Clarification spontaneous and cold-filtration is very soft to eliminate potential particles in suspension.

    Bottled: April 2017

    Food pairing-gastronomy: Dishes of japanese cuisine such as sushi, fish grilled, seafood, and also cheeses can accompany perfectly, as well as dishes with a salty point will be a great combination.

  • Red wine Noctàmbul
    Aged 6 months in american oak barrels.

  • Red wine Xerrameca
    Young wine fermented at a controlled temperature.

  • White wine Xerrameca
    Young wine fermented at a controlled temperature.

  • Vino tinto Vidavins Matriarchy
    Red wine elaborated with grapes of the varieties Cabernet Sauvignon, Merlot, Tempranillo, Grenache and Brocada, the winery Vidavins located in the region of Pallars Jussà, Figuerola d Orcau (Lleida).

  • Vino blanco Vidavins Matriarcat
    White wine elaborated with grapes of the varieties Macabeu and Monastrell, the winery Vidavins located in the region of Pallars Jussà, Figuerola d Orcau (Lleida).
  • Last units

    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.
    PAIRING
    Raimat 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 2013
    94 POINTS GUÍA GOURMETS 2016
    94 POINTS YEARBOOK OF WINES (THE COUNTRY) 2016
    92 POINTS GUIDE PEÑÍN 2016
    SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2015
    SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2015

  • Red wine Raimat El silenci del molí
    For more than 100 years ago an old windmill was working in the farm for a long time. As a tribute to this, appeared "The Molí", one of the best wines in the history of Raimat which revolutionized the wine world by introducing varietales international, such as Cabernet Sauvignon. Now, again, a new windmill to honor its precedents, a red wine subtle but great character, developed 100% with the variety flag of Raimat. DEVELOPMENT (VINIFICATION)
    We selected the best farms D. O. Costers del Segre Cabernet sauvignon Raimat, to make this single variety red wine. It was cold pre-fermentation maceration to enhance the fruit aromas and to obtain a better structure and color. The fermentation was carried out together with the skins in stainless steel tanks for 10 days at a controlled temperature between 25-28 ºC. During this time we were reassembled with different frequency and intensity, depending on the time of fermentation in which was, to be able to extract the best qualities of the grape. Once the fermentation is complete, we kept the contact with the skins to achieve a greater extraction of aroma, color and structure. After the maceration posfermentativa, we separated the wine from the skins, is prensó and subsequently started the malolactic fermentation. Part of the Cabernet made the malolactic fermentation in barrel and part in stainless steel tank, to have different fractions that add up to make the blend that we currently have.
    PAIRING
    Raimat El Silenci del Molí is the perfect companion for red meats in sauce, chocolate, or black fruits, as well as desserts of chocolate mousse and red fruits, biscuits with dried fruits and jams but without cocoas pure, since the tannins overall would be very high.

  • White wine Raimat Saira Albariño
    The sustainable vineyards and the ecosystem become the finca Raimat in a true paradise for birds. Saira is one of the towns closest to the farm, and where it is very common to see nests of birds during time of migration. Symbolizing this event we baptize this albariño with your name, Raimat Saira Albariño, a tribute to the storks common in Raimat and its surroundings. A white wine original that maintains the typical characteristics of the variety, providing nuances and complexity that give it a unique personality. DEVELOPMENT (VINIFICATION)
    The grapes of Albariño wine comes from two vineyards D. O. Costers del Segre is harvested separately when the maturation of each one is in optimal conditions. Each component is fermented in a different way to get texture and complexity. The plot more cold fermented at low temperature to obtain the component of citric acid. Creaminess comes from fermentations with lees battonage journal. The notes of vanilla and wood are the result of a fermentation in the barrel. Further, to achieve a greater complexity is to use a small percentage of a Strain reared for more than 10 months in barrel. The fermentations are carried out with selected yeasts. The wine is preserved in optimal conditions until the time of stabilization, filtering and bottling.
    PAIRING
    Raimat Saira Albariño is the perfect complement to dishes containing white meat, fish, seafood, rice, and pasta. White wine is ideal for asian cuisines such as japanese and thai, tempura, grilled vegetables, also for appetizers such as anchovies, cockles, salpicón de pulpo, olives, etc.

  • Red wine Raimat Boira
    The vineyards covered by the fog are an unmistakable landscape of Raimat. Dense and white, it can be seen in almost every sunrise and sunset from the farm. A phenomenon that is very common but it never ceases to amaze. Raimat Boira cover your senses as the fog hugs the vines. Red wine elaborated from practices 100% ecological, from the vineyard to the glass.
    DEVELOPMENT (VINIFICATION)
    The grapes of the D. Or. Catalunya come to the winery quickly after vendimiado and followed a cold maceration around the 15 ºC to be able to extract the maximum fruit. The Grenache is fermented at a controlled temperature of 25-28 ºC in stainless steel tanks to favor the fruity, freshness and elegance of this variety; a small part is prepared at a higher temperature to provide a good tannin, color and aromas to the final blend. When fermentation has finished, is decanted to other deposits to make the malolactic fermentation. All the elaboration process of this wine follows the principles of organic production.
    PAIRING
    Raimat Boira is ideal for raw meat as steak tartare sausages and cured meats, ham, cecina, longaniza and fuet.

  • White wine Raimat Window
    The wind has been found in Raimat a home. Present during all seasons of the year, it is an element that is very typical of our farm. The name of this white wine is a tribute to his steady pace through the vineyards. If you are looking for answers in Raimat, without a doubt you'll find them in the wind, in Raimat Window, a wine with elegance, delicate in the mouth but with body and unique personality, made from Garnacha blanca 100% ecological. As the wind that blows in the vineyards of the winery, transmits its force to your step. COLLABORATION (VINIFICATION)
    Looking to reach the highest expression of our Garnacha, the team of oenology has developed methods of processing natural and respectful for Raimat Window. We have avoided use practices that modify the natural expression of this variety, preserving primary aromas and avoiding oxidation of unwanted.
    With this wine, we can propose wine pairings such as crispy suckling pig with stewed apples, rolls of phyllo dough stuffed roast chicken, or mushroom risotto. Raimat Guy marries perfectly with fish baked or grilled and seafood, providing freshness, notes of herbs, touches of balsamic and white fruit. Even sausages, Catalan-style as llonganisses or sausage, white and black.

  • Vino Blanco Raimat’s Flight of the Soul
    Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This white wine represents a new style in the house with the purpose of adapting to the new trends, with sustainable viticulture of the varietals that best express the terroir of the winery: Chardonnay and Xarel·lo. From the vintage 2019, Raimat Blanco's Flight of the Soul becomes ecological, betting on biodiversity, balance and respect for the earth.
    DEVELOPMENT (VINIFICATION)
    After pressing, the wort is cooled below 10 ºC so that the decanting static was able to preserve its primary aromas. Then, the must fermented at a controlled temperature of 16 ºC during 2 the 3 weeks. The three grape varieties are fermented separately. After the fermentation and clarification processes, the final mixture was made for Vol d'Ànima de Raimat Blanco Ecológico.
    PAIRING
    Vol d Ànima de Raimat Blanco is a wine that can pair with a wide range of foods, as can be caps (squid, squid, bravas, spatter, Russian salad, etc.), pasta and rice creamy, white fish and seafood. It is also great with birds.

  • Red wine Raimat Abadia
    Raimat Abadia is the wine most representative of the history and the essence of Raimat, the brand of wine oldest of the D. Or. Costers del Segre. Inspired by the work and the dedication with which the monks perform their tasks, this red wine reflects the vocation, the patience and the know-how of the Cellar. The first Abbey was drafted in the 1978 and since then, remains the emblem of the winery. DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, it passes through a heat exchanger that lowers the temperature to 15 ºC, it will keep for 24-48h to make a cold maceration that will provide a wine that is more fruity and vivacious. After fermentará around 25 ºC. When fermentation has finished, sent this wine to stainless steel tanks for malolactic fermentation.
    PAIRING
    Raimat Abadia is a good ally of dishes containing cheeses, vegetables, meats, legumes, or any type of pasta.

  • Rosé wine Raimat Pink
    In the finca Raimat is common to see the presence of roses in the vineyards. The rose is an ideal companion for the vid, as the roses help to detect early a disease that affects them. Every morning, the petals of all the rosas they refreshed by the dew of the morning giving us the most beautiful awakenings. This wine is a tribute to these facts. Raimat Pink is a wine of pale pink gloss, that is similar to the petals of the first rose of spring. Elaborated with the varieties Cabernet Sauvignon and Tempranillo, for this pink only intended the first must, the more fragile and delicate but at the same time, more elegant, fresh and aromatic. DEVELOPMENT (VINIFICATION)
    The harvest is performed at night, taking advantage of the lower temperatures and quickly, to preserve the primary aromas. To reach the winery, after de-stemming and once achieved a temperature of 10 ºC, the grapes are sent directly to the press to proceed to the extraction of a very soft. The methodology that we use in Raimat is unusual; the winemaker decides on the basis of the target color what percentage of the flower must be intended to this wine. Then, for this pink, only intended the first must, which is more fragile and delicate but at the same time, more elegant, fresh and aromatic. It, it ferments to 14 ° C to preserve all the aromatic complexity of the two varieties.
    PAIRING
    Raimat Pink is the wine-gastronomic excellence, marries perfectly with blue fish (tuna, salmon or sardines), pasta dishes, pizza; rice, caps, salads vegetable, vegetables, with birds, of dark meat such as quail or pheasant.

  • Red wine Raimat Clamor
    Cry is the name given to the lower part of the mountain where they grow the vines that produce this wine. Their grapes are developed pink, red and white. A privileged spot of the finca Raimat which gives rise for years, one of the best-known wines of the house.

    Pairing

    Perfect for dishes with cheeses, inlaid, ham, red meat, porcine, roast lamb and vegetables. Also with snails.

  • Rosé wine Raimat Clamor
    Cry is the name given to the lower part of the mountain where they grow the vines that produce this wine. Their grapes are developed pink, red and white. A privileged spot of the finca Raimat which gives rise for years, one of the best-known wines of the house.

    Pairing

    Pair with vegetables, white meat, rice, soft cheeses and fish. Also with casual dishes such as pizza, fried and pates.

  • White wine Raimat Clamor
    Cry is the name given to the lower part of the mountain where they grow the vines that produce this wine. Their grapes are developed pink, red and white. A privileged spot of the finca Raimat which gives rise for years, one of the best-known wines of the house.

    Pairing

    A perfect complement to chicken dishes or white meat, fresh salads, Fish, rice and pasta.

     

  • Red wine Abadia de Poblet The Font Voltada
    With The Font Voltada, the winery Abadia de Poblet, we have recovered a heritage of making ancient that takes us up to the first becoming standardised in the that used the whole cluster. We have investigated how these bottles will last and keep in time with all the virtues of a red wine fresh and lively. The Font Voltada is one of the oldest vineyards of Trepat located in the Conca de Barberà, between Sarral and Montbrió Brand, and that gives name to this fine wine with a note of fruit very present.
    DEVELOPMENT (VINIFICATION)
    With this wine we wanted to recover a heritage of making ancient that takes us up to the first elaborations of wine in which was used the whole cluster. We have investigated how those bottles made with this system last and kept on time with all the virtues of a wine that is alive and fresh. Is gathered during the third week of October into small boxes, the wine is fermented with the 100% the scrapes. Fermented in small tanks of cement, imitating the peak temperature of the fermentations of the last century, without added yeast. Subsequent aging of 14 months in barrels 600 liters with more than one use.
    PRIZES ADD 2014
    93 POINTS GUIDE PEÑÍN 2018
    92 POINTS GUIDE PEÑÍN 2019
    93 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018
    92 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    BEST of TREPAT FROM THE D. O. CONCA DE BARBERÀ CONCURS CAVES I VINS CONCA DE BARBERÀ - 2017

  • Red wine Abadia de Poblet
    The wine Abadia de Poblet Tinto pursues three things: freshness, fruit and personality of the area. It represents for us a clear example of what a wine of the Conca de Barberà. Is the expression of the varietals that locate the wine con its place of origin. The grape Trepat, varietal autochthonous and unique of the D. Or. Conca de Barberà, it comes from vines a hundred years old and perfectly combines with the Garrut, the Grenache and Ull de Llebre, that will bring to this breeding structure and golosidad. DEVELOPMENT (VINIFICATION)
    The wine Abadia de Poblet Tinto pursues three things: freshness, fruit and personality of the area. It represents for us a clear example of what a wine of the Conca de Barberà. Is the expression of the varietals that locate the wine with its place of origin. Parenting, very respectful, it takes place in foudres four thousand litres and tubs of cement for a year. We find a wine markedly from the Conca, with typical hints of white pepper from the Trepat, accompanied by Garrut, dressed in the backbone of the wine, the Grenache the part of a sweet tooth, surround and all rounded off with the Ull de llebre.
    PRIZES ADD 2015
    92 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018
    90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    90 POINTS GUIDE PEÑÍN 2018

  • White wine Abadia de Poblet
    The pretension of the wine Abadia de Poblet White is to reflect the terroir from where it comes, so that during its production, tries to be as less intrusive as possible. The centenarian of the D. Or. Conca de Barberà chosen for the elaboracion of white wine crianza Abadia de Poblet are located between 550 and 700 meters of height, in poor soils, and with ancestral practices that have changed little since its planting. Is born a wine with full body and notes of ripe fruit. DEVELOPMENT (VINIFICATION)
    Abadia de Poblet White is intended to reflect the terroir of where it comes from and so during the development we attempt to be as least intrusive as possible. The grape is chosen at the entrance of the vineyard at the time of the grape harvest, in small boxes 16 kg. When you arrive at the winery is pressed and the grape must of the Macabeo is desfanga and trasbalsa to an ink of cement where fermentará at a controlled temperature around 16 ºC. Once the fermentation is complete is transferred to remove the lees thicker by leaving the most fine. During the first two months of aging it gets a battonage per week and from here, the parenting static . PRIZES Add 2015 93 POINTS GUIDE PEÑÍN 2018 91 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018 92 POINTS GUIDE PEÑÍN 2019 90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018

  • Red wine Intramurs de Poblet
    Intramurs de Poblet is a young red crianza wine of the Abadia de Poblet with varieties Tempranillo and Syrah. This wine exemplifies the tradition of producing wines in the Cistercian monasteries. Its elegance and finesse make it a good partner torroces, folders, meat light, vegetable and cheese. Aged for 4 months in French oak barrels. DEVELOPMENT (VINIFICATION)
    The vinification of this wine aims to respect and show both the intrinsic characteristics of the grape varieties that compose it as the special characteristics of the soil where he was born on this grape.
    PAIRING
    The elegance and finesse of Intramurs de Poblet Red make good companion of rice, folders, meat light, legumes and cheeses.

  • White wine Intramurs de Poblet
    DEVELOPMENT (VINIFICATION)
    Vendimiado and transported immediately to the winery for direct pressing, using static 48 hours, must is fermented at a controlled temperature of 16 degrees. This white wine intended to show what we can give you a grape such as Chardonnay in a warm climate but in height above the level of the sea. Varietal expression and freshness in equal parts marked by the strength of the terroir.
    PAIRING
    Intramurs de Poblet White is the perfect complement to a risotto, soft cheeses and flash cures, white meat, fish and seafood.

  • Rosé wine Vineyards of Anna
    DEVELOPMENT (VINIFICATION)
    The harvest is done in the night, taking advantage of the lower temperatures and quickly, to preserve the varietal aromas and prevent oxidation of unwanted. To reach the winery, is performed a pressing immediately after, during 24-48h to make a natural clarification at low temperatures. The winemaker decides on the basis of the target color what percentage of the flower must be intended to this wine, which is more fragile and delicate but at the same time, more elegant, fresh and aromatic. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling.
    PAIRING
    Vines of Anna Pinot Noir is the wine-gastronomic excellence, that marries with a large amount of dishes to perfection. A perfect complement to dishes that contain fish blue (tuna, salmon or sardines), rice, and pasta. Also Ideal pairing with salads, fruits, vegetables, with birds, of dark meat such as quail or pheasant. Ideal to enjoy by the glass with all kinds of caps.

  • White wine Vineyards of Anna
    DEVELOPMENT (VINIFICATION)
    The grapes of the Chardonnay comes from different plots, with different soils and exposures; the purpose is to achieve a mixture with multiple records, we provide texture, body, freshness and golosidad. This differentiation allows us to obtain a wine with exceptional qualities while retaining the expression of the fruit. The grape enters the winery during the night, at low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, for after, during 24-48h to make a natural clarification at low temperature. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ° C. After the alcoholic fermentation, the various tanks of Chardonnay are blended according to indication of the winemaker to get that final mix.
    PAIRING
    Vines of Anna Chardonnay is the perfect complement to dishes containing white meat, fish, seafood, rice, and pasta. Also ideal for asian cuisines such as japanese and thai, tempura, and grilled vegetables.

  • Red wine Viña Extrísima Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” to the best vineyards where Masia Bach wines historically came from. Council of the winemaker It is recommended its consumption during the year following the harvest. Pairing It is a red wine-cut, the perfect ally for a wide range of dishes: vegetables and meats stewed or grilled, post, fish of firm flesh and fat, such as cod and tuna accompanied with sauces, rice dishes seasoned with meat, mushrooms stir-fried or stewed, sausages and semi-mature cheeses.

  • Rosé wine Viña extrísima pink dry Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton "Extrísimo" to the best vineyards where Masia Bach wines historically came from. Winemaker's advice The wine is expected to reach its maximum fullness during the first year, keeping in good condition one year plus. Store in a dry place without exposure to direct sunlight. Pairing Ideal to accompany a multitude of dishes; from sausages, rice and pasta, until fish flesh as firm as monkfish, cod, tuna and white meat.

  • White wine Extrísimo semi-Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” to the best vineyards where Masia Bach wines historically came from. Wine that gave fame to the winery. His soft palate and slightly sweet-it marked an era and with it a precedent of sweet wines of calidad.Su fruitiness has been enhanced by his stay in the barrel. Council of the winemaker It is expected to reach its maximum evolution in two years, staying in good condition for 5 years old. Pairing Perfect addition for baking, foie gras and blue cheeses. It is also a good accompaniment to snacks, seafood and fish stews.

  • White wine Extrísimo seco Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” to the best vineyards where Masia Bach wines historically came from. The original blend of Chardonnay complemented by Xarel·lo and Moscato results in a white that fills the palate with freshness. It is a dry white with character, ideal to accompany any type of food Winemaker's advice Its consumption is recommended during the year after harvest. Serve between 8 10 ° C. Pairing Ideal complement to accompany appetizers, seafood, crustaceans, fish and white meats.

  • The wine Care Tinto Roble 50cl. 2017
    The wine Care Tinto Roble 50cl. 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months.

  • The Wine Care Tinto Roble
    The Wine Care Tinto Roble 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months.

  • Wine Care Tinto Roble Magnum 2017
    Wine Care Tinto Roble Magnum 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months.

  • Wine, Care Chardonnay 2019
    Wine, Care Chardonnay 2017 Care still in a good line, betting each year with this variety and every year surprises us with a potential of fruit that leaves us happy. White wine crystalline aspect, shows a pale straw yellow with greenish reflections. Aromas clean and intense, reminiscent of fruits and white flowers. Exotic. In the mouth, a lot of feelings of white fruit (apple, money), along with other tropical and light citrus. Excellent your end. Tasty and seductive with great balance. Obtaining of the must by bleeding after 10 hours of cold maceration (9ºC) with the skins. The alcoholic fermentation is developed in deposits conical stainless steel at a temperature of between 15 and 18°C.

  • Wine Care Crianza
    Wine Care Crianza In the drawing, performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting during 12 months american Oak, native to the forests of Kentucky.

  • Wine Care Crianza 2015
    Wine Care Crianza 2015 Red wine belonging to the do Cariñena made from grapes Merlot (30%) y Tempranillo (70%). Performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting is 12 months in american oak barrels.

  • Wine Care Magnum Foster 2015
    Wine Care Magnum Foster 2015 Red wine belonging to the do Cariñena made from grapes Merlot (30%) y Tempranillo (70%). Performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting is 12 months in american oak barrels.
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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.
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    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.
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    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.