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Petit Chablis terroir is the Portlandian. It is a very chalky soil gives the wine its fresh and fruity character. Petit Chablis wine is the appetizer and seafood par excellence. Its fat is consistent with its freshness to offer the palate a persistent feeling and perfectly composed. If you like
DEVELOPMENT: This liquor is prepared with skin albariño after being pressed. The distilling process is traditional and directly over the fire, It has double distilled ensuring greater flavor. It is kept in stainless steel tanks 2000 liters.
DEVELOPMENT: Traditionally produced in pot stills over direct heat with double distillation. Once distillate is kept in stainless steel 2.000 liters. type infusion mashing with dried herbs and seeds.
Pazo Señorans is a project initiated in 1989 by Marisol Bueno and her husband Javier Mareque, who have worked from the beginning to value wines from Rias Baixas. Pazo de Señoráns selection Add 2010 It is made exclusively from albariño from the magnificent plot The
The add 2017 It has been characterized by the excellent health of the vines and intense heat. A winter and a warmer than normal spring forward vegetative state 15 days that lasted during the summer in anticipation of the date of the harvest in late August. The
The add 2018 It has been characterized by the excellent health of the vines and intense heat. A winter and a warmer than normal spring forward vegetative state 15 days that lasted during the summer in anticipation of the date of the harvest in late August. The
The add 2017 white wine pale yellow lemon gold tones and crystalline. In nose aroma gives us a wide range of citrus compound, accompanied by hints of ripe fruit. elegant and fresh in the mouth, with frank and intense aftertaste retronasal.
Pazo Señorans Collection is a white wine Do Kyung-soo. Rias Baixas produced by the winery Pazo de Señorans. This wine is a varietal Albariño. The grapes used for the production of Pazo Señorans Collection comes from lowlands located near the sea, which it exerts a great influence on the growth of clusters. The soil in
Verdejo is expressed in Castilla León. But only in Olmedo, Valladolid, are the old vines and soil suitable to provide us with this grape and these important indigenous yeasts on the lees in the development of this huge white wine. Maximum expression of this land of fire and
Some vineyards 30 years of the plots of Villa Quinta, the higher altitude of the DO Valdeorras. Production of approximately 5.500 kilos per hectare. Vintage made in the first half of September, manually and in small boxes 15 kilos. After careful selection of grapes
Near the boundary of vine growing, DO Rías Baixas is integrated into the wide Atlantic region. A wine made with as fully Atlantic strains located in the southwest of Pontevedra, in the Miño River Valley, to some 15 kilometers from its mouth in the subzone
Elaboration: Winemaking equipment: Stainless steel / Madera Período de crianza: 4 meses Edad de las barricas: Nuevas Tipo de madera: Roble Producción: 500 bottles
Elaboración Viticultura ecológica y biodinámica. Elaborated with grapes 100% ecological vineyards to 700 meters that give freshness and acidity, this wine is fermented partially in jars of clay, and in barrels of chestnut for more creaminess and density in the mouth. Gaia in Greek mythology represents the
Elaboración Viticultura ecológica y biodinámica. Grenache from the high zone of the Penedès, more than 500m of altitude over the sea level. Xarel·the proceeds of the estate Can Mayol, to a 250m altitude. According to Greek mythology, Amalthea is a nymph represented as the goat that suckled Zeus. The
Inmácula In Latin, without stain. A different white fermented in French oak and kept on its fine lees for three months to gain texture and complexity. Vinificación Después de quitar el raspón, the grapes macerated whole for a few hours in the tank. Sangramos the first wort and filled the barrels 300 liter
ORIGEN Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). ELABORACIÓN Y CRIANZA Únicamente cosecha propia. Manual harvest with selection of the grapes in own vineyard. After "flower must" proceed to ferment in oak barrels, where he later held an aging six months on its own
ORIGEN Alt Penedès. Penedès denomination of Origin. Own vineyards of our farms Montargull and The Doghouse (St. Sebastià dels Gorgs) and Home Ravella ('ordal). ELABORACIÓN Únicamente cosechas propias. Manual harvest with selection of the grapes in own vineyard. To obtain the “mosto flor” in pneumatic press. Clarification of the wort was carried out by a
Viticultura y Viñedos La uva de este vino procede de una finca de Marçà (The Priorat) with clayey soils and decomposed granite. Vines 5 years of age. Organic cultivation. The work is carried out 100% manually. Vinificación La uva se vendimia y se prensa lentamente en prensa neumática por un periodo de
Viticultura y Viñas Viñedo asentado en terrazas en Partida Les Comes, at a height of 450 metres and very exposed to the wind coming from the sea. Soil 100% decomposed granite, with very little water retention and are rich in minerals. Organic cultivation. All the work is carried out manually. Vintage boxes
THE VINEYARD AND VITICULTURE: Farm 6 has. in the municipality of Marca (The Priorat) of 15 years of age, in soils of decomposed granite. Organic cultivation. All the work is carried out 100% manually. Vintage in boxes 10 Kg. VINIFICATION: Indigenous yeast. Pressing 6 hours and spontaneous fermentation of foudres 2.000
VINIFICATION AND AGEING
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 that
Peza do Rei Blanco 2016 it comes to us from Adega Cachin chosen for the 3rd consecutive time for the Congressional Hispanic Caucus by the President of the United States Barack Obama, a white wine of the Ribeira Sacra, whose selection contains treixadura, godello and albariño Development: Fermentation controlled for a few 15 days approx., rest