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  • Wine Vega Sicilia Valbuena 5th Year 2013

    Vega Sicilia Valbuena 5º 2013

    Of the nearly 1.000 acres that comprise the estate Vega Sicilia, 210 they are devoted to the cultivation of the vine, coexist 19 types of soils, divided for their management in 52 lots of different and very specific. In the formation of these soils has been a vital influence in the course of the river Douro and the passage of time. 140 of these hectares are used to produce Valbuena 5th year. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. Valbuena is the purest expression of the wine Vega Sicilia, with a foster, between wood and bottle, reaches a length of five years, that gives the name to the wine: Valbuena 5º. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a great wine. Valbuena always gives the face, full, elegant and serious. This is a wine that always conquers. Year opulent, concentrate, impetuous and, certainly, with a great tour.

  • Old Castles Certan (2007-2015)
    50 years old
    14 has
    Clay and gravel
    33 hl / ha
    Manual
    Deposits of wood and stainless steel, temperature-controlled
    18-22 months
    French oak, 50% new

    ratings

    Robert Parker: 92-94 points (2012) Robert Parker: 91 points (2011) Robert Parker: 99 points (2010) Robert Parker: 99 points (2009)

  • Château Gazin red wine 2013 (Magnum)
    70.000 - 100.000 bottles
    35 years old
    5.500 - 7.000 strains / ha
    26 has
    Gravel subsoil clay with iron residues
    Manual
    In cement tanks, temperature-controlled
    18 months
    French oak, 50% new

    ratings

    Robert Parker: 89+ points (2013)Robert Parker: 95 points (2012)Robert Parker: 93+ points (2011)Robert Parker: 96 points (2010)Robert Parker: 95 points (2009)

  • Vino tinto Castles The Gospel 2013 (Magnum)
    12.000 - 15.000 bottles
    30 years old
    6.000 strains / ha
    16 has
    sandy clay and gravel subsoil rich in iron
    Manual
    In cement tanks, temperature-controlled
    18 months
    French oak, 70% new
    ratings
    Robert Parker: 94 points (2012) Robert Parker: 88-90 points (2011) Robert Parker: 98+ points (2010) Robert Parker: 100 points (2009) Robert Parker: 94 points (2008)
  • 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
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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.

  • Wine Marques de Peñamonte Booking 2013
    Marques de Peñamonte Booking Elaboration Fermentations controlled with a long maceration in stainless steel tanks, with grape selection from old vines.. 100% Tinta de Toro. Foster Long ageing 22 months in barrels of French and american oak, getting a wine that is stabilized in a natural way, discarding any type of clarification and filtration in depth.

  • Wine Gran Albina Reserva 2013
    Great wine, top, special, new tendencias34% Tempranillo. 33% Graciano. 33% Mazuelo. Selection of the best vineyards in Cenicero in their payments and terroirs more guaranteed. Elaboration Reception of grapes collected in boxes, chosen in tape manually. Experimental winery with the most advanced winemaking techniques at different stages of development and new fermentation processes of ultramaceración. Foster 20 months in new barrels of the best oak woods. Aged in the bottle for a minimum of 24 months.