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  • Champagne Dom Pérignon Rose
    Dom Perignon Rosé Vintage Dom Pérignon Rosé, the exaltation of the unknown. When Dom Pérignon chooses to be pink, it's a radical declaration of freedom. Freedom to venture. Freedom to break free from conventions and push the limits of creation. Born of that desire to dare, Dom Pérignon Rosé captures pinot noir red in its original brilliance and cultivates its vital force in a bold and distinguished blend.. Tempered by a slow and masterful transformation for almost 12 years in the cellar, Dom Pérignon Rosé is untamed and carnal, as light as dark, magnetic. Its vibration embraces the exaltation of the unknown and is an invitation to adventure..   .

  • Vega Sicilia Only 2011

    Vega Sicilia Only 2011 *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence. Maximum 2 bottles per customer * Check vintage availability before buying

  • Vega Sicilia Only 2005

    Vega Sicilia Only 2005 *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Pingus wine 2018
    Pingus 2018, red wine made by Dominio de Pingus from the Ribera del Duero area (Spain) Dominio de Pingus is a small winery located at 30 kilometers from Roa, in the D. O. Ribera del Douro. In it the precious wines of Peter Sisseck are made, where for its artisanal elaboration and its low productions, allows them to strive for the high quality of the final product.

  • Pingus wine 2017
    Pingus 2017, red wine made by Dominio de Pingus from the Ribera del Duero area (Spain)

  • Pingus wine 2016
    Pingus 2016, red wine made by Dominio de Pingus from the Ribera del Duero area (Spain)

  • Wine Flor de Pingus 2018
    The Flower of Pingus 2018 It is the second wine from the Dominio de Pingus winery and it is one of the most successful, a benchmark among the wines of the Ribera del Duero appellation. Flor de Pingus has achieved very good results in the latest edition of the Peñín Guide, standing thus on the podium of the best Spanish wines. Peter Sisseck, the famed winemaker Danish settled in the Ribera del Duero, get add after add outstanding scores for their wines.
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    Champagne Bollinger Pn Vz15
    Bollinger PN VZ15 is the latest addition to this historic and prestigious Maison de Champagne founded in 1829. PN VZ15 is a blanc de noirs made with pinot noir - the Maison's quintessential variety.- mainly from Verzenay, the village classified as Grand Cru in the Montagne de Reims. Although it is not a vintage champagne, a large part of the grapes with which this champagne is made come from the vintage 2015. Aging in the cellar more than twice the time required by the denomination

  • Champagne Louis Roederer Brut Cristal

    Champagne Louis Roederer Brut Cristal

    It is the jewel of the family, created in 1876 for Tsar Alexander II. This champagne and its quality is made today as it has always been made, with elegance and purity. Cristal is made with strict criteria, based on a drastic selection process applied in vintage, crianza, finca, grapes and wines.

  • Mumm Millesime 2013
    El champagne MUMM Cordon Rouge Vintage 2013 blooms delicately and is distinguished by its finesse and fruity aromas. This vintage almost perfect for its climate, combined with the expertise of Maison Mumm, gives us a wine focused on roundness, mineral freshness and incomparable finesse.

  • Champagne G.H. Mumm Grand Cordon Pink
    Pinot Noir grapes give it strength and structure, Chardonnay grapes give it elegance and minerality, and Pinot Meunier grapes give it roundness and balance. About two years of maturation in the cellars with a minimum dosage of 6 grams per liter.

  • Champagne G.H. Mumm Grand Cordon
    Your label was presented in society, for the first time, in 1875 and, since then, G. H. Mumm Cordon Rouge is a champagne symbol of the quality and sophistication of your home processing, the century-old Maison G. H. Mumm. Each step in the preparation of this sublime sparkling wine determines its quality and perfection. The thoroughness and control mark all the stages, from the selection of the best grapes of pinot noir, chardonnay and pinot meunier, until the winemaking separately, going through a process of micro-oxygenation in stainless steel tank with the aim of obtaining a wide range of aromas and sensations, to be able to express the identity of each variety and vineyard.

    Champagne G.H. Mumm Cordon Rouge

    G. H. Mumm culminates the process of creation of champagne's most iconic mixing, with great care, wines of the same year, and between a 25 and 30% of reserve wines, retained for a maximum of four years, to provide complexity and added depth to the final assembly. G. H Mumm Cordon Rouge rests in rhyme during 30 months, that is, more of the double of time that the determined by the regulatory board. The dosage of just 8 g/l of sugar in this champagne allows you to develop your personality and stay true to the recognizable style of G. H Mumm. By its organoleptic characteristics, G. H. Mumm Cordon Rouge Brut is a wine A. O. C. Champagne ideal as an aperitif and companion to fish and white meats like beef steak, salads, iberian ham, drumsticks of duck and foie gras.

  • Champagne Moët & Chandon Impérial Brut Ice Imperial
    Moët & Chandon has created this Ice Impérial champagne to enjoy with ice, for fun experiences especially close to good weather. Ice Impérial is the first and the only champagne specially created to be enjoyed with ice.. A new experience that combines fun sensations, fresh and free but always true to the Moët style & Chandon, distinguished by its live fruit, its seductive palate and its elegant maturity.
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    Champagne Dom Pérignon Vintage 2010 – 2004
    Dom Perignon D.O.P. Champagne made with a blend of Pinot Noir and Chardonnay wines, some of them reserve. Symbol of elegance par excellence in the world of wines, this Dom Perignon offers us the possibility of delighting ourselves with its aromas of fruits and flowers and its opulence in the mouth. Enjoy its perfect balance and elegance.

  • Champagne Bollinger Special Cuvee Rose Boxed Bottle
    Bollinger Brut Rosé is a sparkling wine of French origin, produced by the Bollinger winery, stands out for its color combination of Special Cuvée and red wine, exquisite flavor of red fruits that delight the palate of any diner.
  • Sale!

    Champagne Bollinger Special Cuvee Brut Rose

    Bollinger Brut Rosé

    is a sparkling wine of French origin, produced by the Bollinger winery, stands out for its color combination of Special Cuvée and red wine, exquisite flavor of red fruits that delight the palate of any diner. Sparkling rosé wine made in the A.O.C. Champagne (France) by Bollinger

  • Bollinger Champagne La Grand Annee S / E 2012
    Bollinger The Great Year 2012 It is an exclusive cuvée that only manages to hit the market in those vintages in which the quality of the grapes is truly exceptional.. It comes from the fruit of the vineyards located in Grands and Premiers Crus and perfectly emphasizes the unmistakable elegant style of Bollinger..
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    Champagne Armand De Brignac Brut Gold
    Sparkling wine made in the A.O.C. Champagne (France) by Armand de Brignac. Made with three vintages that come from the most praised terroirs in the region, expresses a fresh and vibrant character and offers a smooth texture. The first product of Champagne Armand de Brignac, Brut Gold remains the most iconic cuvée in the range. It is an excellent example of the traditional mixing process associated with the creation of champagne., made with three vintages that come from the most praised terroirs of the region, expresses a fresh and vibrant character and offers a smooth texture.

  • Vega Sicilia Unique Special Reserve 2020

    Vega Sicilia Unique Special Reserve 2020

    It is the red that has no vintage, the tribute to tradition, with this wine, the winery wishes to continue a very old Spanish custom and also combine the balance between vintages. Traditionally, in Spain, the very few wineries that had a bottling process produced two types of wines in each vintage: the current year and another wine without a specific vintage, what they called "Special reserve". It was a mixture of wines from the best vintages from which the most representative wine of the winery was released.. The Reserva Especial is the wine with the most personality, combines the complexity of the Unique by multiplying it over several vintages and offers us an immense aromatic range, pure elegance in an eternal flow through the magic of a myth. Only the best Únicos are used to produce Special Reserve, a mixture of years, virtues, experiences and feelings that only outline the deepest essence of a unique and unique style, the Vega Sicilia style * Check vintage availability before buying

  • Vega Sicilia Unique Special Reserve 2019

    Vega Sicilia Unique Special Reserve 2019

    It is the red that has no vintage, the tribute to tradition, with this wine, the winery wishes to continue a very old Spanish custom and also combine the balance between vintages. Traditionally, in Spain, the very few wineries that had a bottling process produced two types of wines in each vintage: the current year and another wine without a specific vintage, what they called "Special reserve". It was a mixture of wines from the best vintages from which the most representative wine of the winery was released.. The Reserva Especial is the wine with the most personality, combines the complexity of the Unique by multiplying it over several vintages and offers us an immense aromatic range, pure elegance in an eternal flow through the magic of a myth. Only the best Únicos are used to produce Special Reserve, a mixture of years, virtues, experiences and feelings that only outline the deepest essence of a unique and unique style, the Vega Sicilia style * Check vintage availability before buying

  • Vega Sicilia Only 2005 3L

    Vega Sicilia Only 2005 3L *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Wine Vega Sicilia Valbuena 5th Year 2015 3L

    Vega Sicilia Valbuena 5º 2015 3L

    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.

  • 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.
  • Sale!

    Vega Sicilia Only 2010

    Vega Sicilia Only 2010*

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Vega Sicilia Only 2009

    Vega Sicilia Only 2009 *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Vega Sicilia Magnum Single 2008

    Vega Sicilia Magnum Single *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying
  • Sale!

    Vega Sicilia Magnum Single 2007

    Vega Sicilia Magnum Single *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Vega Sicilia Magnum Single 2004

    Vega Sicilia Magnum Single *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Vega Sicilia Magnum Single 2005

    Vega Sicilia Magnum Single *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Red wine Pérez Pascua Great Selection 2014
    It represents all the good winemaking of the Pérez Pascuas family. All the affection and the maximum demand come together in this wine made with grapes from vineyards of more than 80 years that result in a wine that represents the essence of the Ribera del Duero.

  • Red wine Viña Pedrosa Gran Reserva 2014
    Very fine and personal, highlights its great liveliness and long life ahead. Its extreme complexity, Together with its solid and powerful structure, they give it the elegance and power necessary to grow even more in the bottle.. Superb in all its phases.

  • Red wine Finca La Navilla 2016
    Wine from Finca la Navilla, it is an exceptional plot, in which the authentic clone of Tinto Fino reaches its maximum expression and uniqueness. A privileged altitude, to 844 meters above sea level, gives rise to a special microclimate. As a result we obtain an impressive structure and concentration of ripe varietal aromas., Minerals and toasts from aging in new French oak barrels.

  • Red wine Viña Pedrosa Reserva 2016
    Great aromatic richness, mineral background. Large, noble tannins. Nerve and energy contained in a long-haul wine. Made with grapes from selected payments of the property. A powerful red that deserves all the attention. Noble, elegant and long-haul.

  • Red wine Viña Pedrosa Crianza 2017
    Fruit of passion and patience, has the temperament and personality of its makers. The most representative wine of the winery and the one that best reflects the style and character of Viña Pedrosa.
    Suggestive and very expressive in aromas. Ripe fruit and oak aging blend perfectly, resulting in a very elegant nose. Large, live, with structure and succulent tannins.

  • Red wine Cepa Gavilán Crianza 2017
    Being a foster, It is the youngest wine made by the Pérez Pascuas family. It shows all the strength and freshness of the Tinto Fino. Defend your personality with great courage in the cup.
    Exuberant nose with a dominant presence of generous black fruit on a spicy and mineral background. Fat and delicate with ripe tannins well integrated into the whole wine. This is a fresh wine with the essence of the most traditional Ribera del Duero elaborations.

  • 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 Celler Germans Balart – The black ax raised by Magnum

    Tasting notes: CELLER GERMANS BALART - THE BLACK ADVANTAGE BREADS MAGNUM

    • Nose: Balsamic Aromas, cherry, Vanilla and cocoa.
    • Mouth: Powerful, silky and round
    The winery Small family winery run by the brothers Marc and Lluís in the basement of the family home, located in the historical centre of Gandesa (Tarragona). Specialized with the production of exclusive wines and high quality. The whole process of cultivation up to the marketing passes through their hands.

  • White wine Tilenus Godello Monteseirín

    White Tilenus Godello Monteseirín

    White wine of the Godello variety. Pale yellow color of medium intensity and little tear in the glass. High aromatic intensity nose, fruit domain, citrus memories, white and yellow stone fruit not very ripe. In dry meeting mouth, medium high acidity, very lively and with a wide step. APPELLATION OF ORIGIN Bierzo GRAPE VARIETY Godello

  • La Montesa Crianza red wine 2016
    We are facing a renovated classic The Palacios family presents this upbringing full of life; a Mediterranean wine where the work of the vineyard and the winery have been equally cared for. La Montesa is a Rioja of great typicity but markedly modern, that the whole family will like. A wine to enjoy without complexes. The La Montesa vineyard extends into 90 hectares of quasi-martial training. An image of balance and purity; a classicist painting. From that idea a superb fruit arises. La Montesa, the wine that renews the pride and passion of the ALfaro vineyard and winery. Reflects all the parameters of a harmonious landscape: the clay-calcareous soil, the conglomerate sediment of the Sierra de Yerga, the luminosity, the vegetable context. And the Garnacha, Clear. Planted by D. José Palacios in 1989, is able to express the journey of history, the traditional flavor. With its Tempranillo allies, and mazuelo raises a child made to touch the soul

  • Alba Crianza Cross + 6 cups
    Cruz de Alba Bottle Case with six Bormioli Rocco brand glasses 55 GIFT capacity cl
    The bottle comes out 14.72
    Cruz de Alba Crianza is a modern cut wine, with a more fruity profile. The restrained use of wood makes this wine a balanced and structured product..

  • Red wine Cruz de Alba Crianza
    Cruz de Alba Crianza is a modern cut wine, with a more fruity profile. The restrained use of wood makes this wine a balanced and structured product..

  • Vega Sicilia Magnum Single 2006

    Vega Sicilia Magnum Single *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Campo Viejo Red Young Wine (CVC)
    "We project the aging room of the Campo Viejo winery, in dark and indirect light colors, giving priority to an atmosphere of serenity and rest. I wanted to print this same character in Campo Viejo Crianza and make a wine that is defined by two words, velvety and elegant ''. Elena Adell (Winemaker of Campo Viejo)
    VARIETIES: Tempranillo, Garnacha and Mazuelo
    AGING IN BARREL : 12 months
    ALCOHOLIC GRADE: 13,5 %
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    Red Wine Guarda from LEDA Selección
    Boxed Guarda de Leda is a signature wine, which is only made in certain vintages, only in those that are excellent. It has an aging of 30 months in barrels of French and american oak. Guarda de Leda is the premium wine of Bodegas Leda. It comes from the oldest plots that this winery cares for in the Ribera del Duero areas, Toro and Cigales close to the 100 years old and with very low yields. The add 2015 it was characterized by a soft spring and a long, warm summer that lasted until November. This allowed a long and full maturation in both sugars and phenolic compounds.. The harvest, after a manual harvest, boxes 12 kilos and triple selection of grapes, it was excellent. The maceration was very long reaching 25 days. All this has allowed a wine of aging with good balance., intensity in color and high tannic potential.

  • Ángeles de Amaren wine
    Amaren is "the mother's wine" and this exceptional wine bears his name, Angels. The best way to honor it has been to make a wine with grapes from the vineyards that represent the essence of our area..
    VARIETY 85% Tempranillo, 15% Graciano. Age of the vineyard: over 40 years old.
    DEVELOPMENT The wines of the Tempranillo and Graciano varieties, have been made and bred separately, managing to preserve the Tempranillo fruit and enhance the complexity of the Graciano with its spicy character.
    ALCOHOLIC GRADE 14º
    AGING Has remained 16 months in new barrels. Oak type: 50% French, 50% American.

  • 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)
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    Chafandín Magnum red wine
    It is a wine exclusively from grapes from the Payment of Chafandín, 100% Tempranillo (Tinto Fino) and whose vineyard has an approximate age of 40 years old. It is grapes of extraordinary, small diameter, with a skin of greater thickness which gives the greater concentration in the maceration. The Malolactic is done in barrel new French oak of 300 liters, and then the wine stays in ageing in the same barrels during the time that it is deemed appropriate ( according to the add ) and that is usually between 16 and 21 months.

    Foster

    Malolactic in French oak barrels 300 liters and parenting 21 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    17 days with their skins

       

  • Red wine Viñas del Jaro – Jaros Magnum
    This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

    Foster

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

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    14 days with their skins.

  • 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%).    

  • Red wine – Viña Pomal Centenario Crianza Magnum
    Viña Pomal Centenario Crianza is a wine special, commemorative of the centenary of the brand. A perfect balance between the classic nature of a red crianza from Rioja, and a presence of fruit more noticeable. DEVELOPMENT (VINIFICATION)
    Viña Pomal Centenario Crianza is characterized by a vinification traditional: after de-stemming and crushing takes place the alcoholic fermentation. Maceration total is two weeks, looking for a structure of wines, soft, pleasant and with great intensity of fruit. Twelve months in american oak barrels (15% new) we bring the complexity and the maturity necessary to complete the expression of this red wine Reserve.
    VINEYARD (VITICULTURE)
    The finca Viña Pomal is made by 90 hectares of vineyards. Nestled in the municipality of Haro and less than 2 kilometres of the winery, located in one of the most beautiful areas of the city; through them we can enjoy the passage of the river Ebro through the conchas of Haro. Combine on our farm D. O. Ca. Rioja the different ecosystems in function of the variability of the soil and the sun exposure, what that translates to in a comprehensive selection of homogeneous areas. The viticulture is applied arises from a mixture between traditional rioja and the precision, resulting in a growing commitment to innovation in order to protect the nature, always under the parameters of maximum quality. The work of our own vineyards, we add a demanding grape selection of our suppliers of Rioja Alta.
    PAIRING
    Viña Pomal Centenario Crianza harmonizes perfectly with light dishes such as rice dishes, cheeses, pates, stews, vegetables, fish... in addition to the typical dishes that combine traditionally with the aged red wines.

  • Red wine – Arnau Oller, Selection of the Magnum family
    Production
    6.446 bottles
    Winemaking
    Fermentation of 10 days at 22 ° c with llevaduras own Farm. Maceration of 15 to 30 days with two pumping over daily. Not used press.
    Foster
    Boots new oak French d'allier, Tronçais, and Nevers of 300 litres for twelve months. Subsequent aging in bottle in the cellar for a minimum of twelve months. Natural cork stopper in the country.

  • 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.

  • Red Red Wine House – enemy mine
    Garnacha vineyards of the area of ​​La Raja. Production of less than 2.000 kgs per hectare. excellent vintage 2017. Green pruning in August to adjust production to the desired concentration. Vintage during the last week of September, Manual in small boxes 12 kgs for the perfect entrance to the grape wine. slight step fudres 11.000 liters. Limited production 43.000 bottles. Two weeks after its release in April 2018 This wine was awarded the silver medal in the international 'Grenaches du Monde' competition.

  • Red Red Wine House – The Invisible Man
    With the add 2016 we have developed the ultimate expression of Rioja Alta. The old vines we work in Fonzaleche joined the work in the field and the selection and handling of the grapes during harvest have resulted in a unique wine. Harvest during the first half of October, for optimal maturation sections, manually. Fermentation in stainless steel at a controlled temperature of 28 ° C to achieve this balance between extraction and aromatic content varietal. After malolactic fermentation tank makes a wine aged in French oak barrels sophomores 225 and 500 litres for 12 months. Add very good with great balance between acidity and alcoholic strength. Excellent phenolic maturity. Favorable evolution throughout the growing season.

  • Red Red Wine House – Alexander Vs The Ham Factory
    From the best vineyards of Aranda de Duero is born Alexander VS The Ham Factory. The vineyards of those from Tinto Fino grapes, Cabernet Sauvignon, Malbec and Merlot selected in the year 2015 They are located 900 meters of altitude. This marks viticulture and style of this unique Ribera del Duero. 2015 It was the year that Red House and Miguel Sanz family come together to create a great wine in Ribera del Duero. This is wine, and just 46.953 bottles 75 cl y 4.226 Magnums. Culture vessel with a planting of 2,5 meters 1. Performance 4.000 kilos per hectare ensuring greater concentration of grapes and allows the wine can age and improve in bottle over the next 10 years old. Clayey soil types calcareous. Vineyards between 25 and 30 years old, harvested earlier in the day during the second half of October. Double table grape selection before entering winery. Fermentation in stainless steel which enters by gravity grape. Crianza for about 18 months in new French oak barrels 225 liters of ANA cooperages, Seguin Moreau, Saint Martin and Saurí. Reductive aging in bottle for at least six months.  

  • Red Red Wine House – Thief
    From old vineyards of the DO Bierzo, located in the town of Parandones. Antonio Silva Broco vineyards with age 130 years old. Very low yield per vine, with a production of less than 5.000 kgs per hectare. Handpicked during the first hours of the day in the last half of September, boxes 20 kgs. Upon receipt in the cellar fermentation in stainless steel tanks at a controlled temperature 25 degrees. three times per day and are made open to prevent oxidation. It is a wine unfiltered and barrel aging, thus reflecting the 100% typicality of Mencia.

  • Red wine Tandem – Immune
    Immune Metaphorically immune to the disease, the discouragement, to defeat... is a rebel, a different type to the rest of their brothers of the range Tandem. Winemaking The grapes are harvest by hand. Fermentation partial during 10 days at a controlled temperature of 25 ° C with indigenous yeasts. Immersion of the hat with pistons pressing, We not use pumps remounted. The wine is decanted by gravity to underground reservoir concrete where it ends the alcoholic fermentation and full malolactic fermentation. The wine is kept in concrete to clarify naturally by settling.

  • Red wine – Luis Alegre Crianza Magnum
    Luis Alegre Crianza It born from grapes from vineyards of an average age of 30 years old. These are found on farms of soil clay and limestone to about 500 meters of altitude. Following a process of manual harvest, the beans macerated and fermented for about 15 days. Once the malolactic fermentation, Luis Alegre Crianza is transferred into American oak barrels and French. In the same is made the foster, that continues for about 14 months. The barrels are new and second -, third and fourth year. The 80% of these are of american oak and 20% remaining French oak. Luis Alegre Crianza finally rests a year in bottle before release for sale.
  • 2.000 bottles.

    Red wine Bodegas Emotion – Emotion Passion
    Limited production 2.000 bottles. Elaboration Wine Passion is created in a garage and has been developed completely handmade. All the movements have been made in the winery by gravity and feeling the grapes, by being walked on, not to suffer anything to the wine, and keep all its aromas to be bottled. It is elaborated with grapes of the variety Tempranillo, from vineyards in Baños de Ebro (Álava), adjacent to Elciego (in the foothills of the Sierra de Cantabria) and also one small Laguardia. The harvest was carried out manually in boxes of grape-12kg, by stacking the clusters in only two rows, not to alter the natural conditions of the grape. Has previously been pruned to a result of 2 the 3 clusters per vine vine. In the cellar have been made bazuqueos daily, and a return to daily. After finishing the development, with the best of the best, only been out a limited production of 2.000 bottles. There have been two selection tables for inspect good grape, which was in his right point of maturation. It has been fermented for 23 days 24-25 ° C of temperature in stainless steel tanks and part in barrels/tino 1,000 l. Malolactic fermentation in barrel: The barrel aging has been a year in barrels 500 and 225 liters. You have to 13.9 º of alcohol. Pairing Emotion Passion could be the ideal companion for events and ceremonies or special meetings. Meat, Fish, pasta... Michelin Stars
    You can find this wine in some restaurants with Michelin Stars. Among others, in the following restaurants:
    • *** Arzak. San Sebastian (Gipuzkoa)
    • *** Azurmendi. Larrabetzu (Bizkaia)
    • *** Martin Berasategui. Lasarte-Oria. (Gipuzkoa)
    • *** Akelarre Pedro Subijana. San Sebastian (Gipuzkoa)
    • *** Mugaritz. Renteria (Gipuzkoa)
    • ** "El Faro del Puerto". The Port of Santa Maria (Cádiz)
    • *** Etxebarri. Atxondo (Bizkaia)
    • ** Echaurren. Ezcaray (Rioja)
    • * Andra Mari. Galdakao. (BIzkaia)
    • * Etxanobe. (Bilbao)
    • * Albora. (Madrid)
    • ** Ramon Freixá. (Madrid)
    • ** Boroa (Amorebieta. (Bizkaia)
    • ** Nerua Guggenheim. (Bilbao) Elcano (Getaria)
    • ** Lasarte of Berasategi. (BCN)
    • * Aizian. (Bilbao)
    • * El Bohio. (Toledo)
    • * La Solana. Ampuero (Cantabria)
    • * Cenador de Amos. (Villaverde de Pontones (Cantabria)
    • ** AbaC Jordi Cruz. (BCN)
    • * Can Bosch. Cambrils (Tarragona)
    • * Tatau Bistro. Huesca (Huesca)
    • * Hoffman (BCN)
    • * Arbore da Veira (A Coruña)

  • Red wine Luis Alegre – Finca La Reñana Special Selection Magnum 2014
    GREAT WINES FROM SMALL ESTATES
    Grapes from the vineyard Finca La Reñana. Their limestone soils provide elegance, high minerality and depth with a high potential to save. Vintage manual boxes 15 kg. Selection table. Raised during 16 months in new oak barrels from the best forests of France with a touch of american oak, that provides structure and aromatic complexity. Rests in bottle a minimum of 18 months. Acknowledgements
    Guia Vinos Gourmets 2019: 95 points
    Peñín 91
    Tim Atkin 90
    Wine Advocate/Parker 90
    Jancis Robinson 16.5
    Gourmets guide 95

  • Vino tinto Finca Fontanals – Finca Fontanals
    Elaboration: A perfect cupage where each variety gives the wine different characteristics perfectly complemented, the freshness of the Garnacha, Merlot brings softness with maturity and complexity of Syrah and Cabernet Sauvignon. Wine made from a certified organic viticulture CCPAE (Catalan Council of organic farming, corresponding certification both the farm, the vineyard, as well as the winery and the wines). From vines planted on land belonging to the family for several generations, 8 hectares of vineyards located in the municipality of Falset districito, within the DO Montsant, while limiting the Priorat DOQ, and it is composed of three different types of soils, sandy loam, Red sandstone and calcareous Llicorella. Vintage manual, fermentation with natural yeast in stainless steel 2000 liters. Parenting during 8 months of each variety separately, continuing with other 6 months after the end cupage in French oak barrels of 1st and 2nd use.      

  • Red wine Loxarel – EOS Loxarel (ecological)
    Elaboration Viticulture, organic and biodynamics. Organically grown vines located on the highest point of the Alt Penedès, 700m above sea level. These vineyards provide well-structured wines with good rankings. Carbonic maceration getting Syrah varietal notes. Aging during 10 months in French oak barrels. Pairing Ideal with all types of meat, especially a la flavored hot, duck breast and cheeses.  

  • Red wine Tandem – Ars Memory
    Ars Memory "Our loved ones and partners are very important to us and will always be in our memory. Let us Enrique Rodriguez on February 2006 and Jose Mari Friar father in October 2011. Without them we would not be where we are nor would we be what we are today. You will always be in our memory and our work tries to honor them in everything we do. The wine ars memory is the best tribute that we can imagine". Winemaking Prefermentación cold. Fermentation at a controlled temperature of 30 – 31 ºC with pistons for pressing, without pumps. Malolactic fermentation in French oak barrels 300 liters.  

  • Red wine Tandem – Spot Great
    Macula In Latin, stain or sin, tâche in French, which we interpret as memories, or sensations indelible. Macula is the small central part of the retina that lets us see with clarity. Macula is a wine powerful, concentrate, male and long. Winemaking The grapes enter the winery by gravity. Cold maceration pre-fermentation at a controlled temperature of 30 – 32 ºC. Fermentamos without pumps, we do pigeage or immersion of the hat (pigeage) with the objective of obtaining fine tannins and elegant. The wines are trasiegan by gravity to depóstios of concrete underground that will complete the fermentation malolácica. Wines finished, it is stored in concrete during a mínimop of 24 months cleanses and completing a clarification and stabilization of natural. Bottled by gravity with minimal filtration. Aging Minimum 24 months in concrete and 26 months in French oak barrels 300 liters Awards 2004 - Gold medal-Sommellier Wine Awards, 91 points Mike Potashnik, 91 points Richard Jennings, 91 points Guide Proensa, 18/20 John Radford Wine Wire, Guide Phaneuf 4 stars 2005 - Gold Medal Prague Wine Trophy 2013, Champion 2014 2006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER 2010 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Macula
    Macula In Latin, stain or sin, tâche in French, which we interpret as memories, or sensations indelible. Macula is the small central part of the retina that lets us see with clarity. Macula is a wine powerful, concentrate, male and long. Winemaking The grapes enter the winery by gravity. Cold maceration pre-fermentation at a controlled temperature of 30 – 32 ºC. Fermentamos without pumps, we do pigeage or immersion of the hat (pigeage) with the objective of obtaining fine tannins and elegant. The wines are trasiegan by gravity to depóstios of concrete underground that will complete the fermentation malolácica. Wines finished, it is stored in concrete during a mínimop of 24 months cleanses and completing a clarification and stabilization of natural. Bottled by gravity with minimal filtration. Aging Minimum 24 months in concrete and 26 months in French oak barrels 300 liters Awards 2004 - Gold medal-Sommellier Wine Awards, 91 points Mike Potashnik, 91 points Richard Jennings, 91 points Guide Proensa, 18/20 John Radford Wine Wire, Guide Phaneuf 4 stars 2005 - Gold Medal Prague Wine Trophy 2013, Champion 2014 2006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER 2010 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars Nova Magnum
    Ars Nova New art in Latin, very consistent with the philosophy of this wine. Ars Nova is a musical movement of the FOURTEENTH Century which marked the arrival of the volume to the music. Until that time, the music was flat, monochrome. This new way of making music was more complex, marked by harmony and rhythm. It was the birth of polyphony. The music is composed from this time was called the ars nova, and the previous music is called the ars antiqua. It has been compared with the arrival of the perspective to the painting which occurred in the same time. Ars Nova is an elegant wine, female, multi-layer, a wine for reflection and enjoyment. Winemaking Temperature of fermentation 30 ºC extraction slow with pigeage, we do not use pumps in fermentation. Racking by gravity to concrete. Malolactic fermentation and natural clarification by decanting into concrete tanks. Not stabilized in cold or clarifies. Aging Minimum 24 months in concrete tanks 9 months in French oak barrels 300 liters. Press 2003 - Chosen in a blind tasting for the business class of KLM 2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards 2008 - 90 points STEPHEN TANZER International Wine Cellar 2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER 2012 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars Nova
    Ars Nova New art in Latin, very consistent with the philosophy of this wine. Ars Nova is a musical movement of the FOURTEENTH Century which marked the arrival of the volume to the music. Until that time, the music was flat, monochrome. This new way of making music was more complex, marked by harmony and rhythm. It was the birth of polyphony. The music is composed from this time was called the ars nova, and the previous music is called the ars antiqua. It has been compared with the arrival of the perspective to the painting which occurred in the same time. Ars Nova is an elegant wine, female, multi-layer, a wine for reflection and enjoyment. Winemaking Temperature of fermentation 30 ºC extraction slow with pigeage, we do not use pumps in fermentation. Racking by gravity to concrete. Malolactic fermentation and natural clarification by decanting into concrete tanks. Not stabilized in cold or clarifies. Aging Minimum 24 months in concrete tanks 9 months in French oak barrels 300 liters. Press 2003 - Chosen in a blind tasting for the business class of KLM 2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards 2008 - 90 points STEPHEN TANZER International Wine Cellar 2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER 2012 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars In Vitro
    Ars in vitro In Latin, art in glass or in bottle. In this wine Tandem wants to express the freshness and power of its grapes from cold climate of the Valley of Yerri without the presence of wood. Cool, fun, for any occasion and nice. Winemaking Cold pre-fermentation maceration. Fermentation 25-27 ºC in stainless steel without pumps, with immersion of the cap or pigeage. The wine is decanted by gravity to the concrete tanks on the lower floor of the winery of development where they perform the malolactic fermentation and clarify naturally by settling. Bottled by gravity with a filtration minimum. Aging Minimum 24 months in concrete tanks. Does not pass through wood. Press 2011 - 89 points Stephen Tanzer International Wine Cellar, 88 points Robert Parker's Wine Advocate 2012 - 90 puntos Stephen Tanzer 2013 - The Wine Merchant Top 100, 91 puntos Vinous Antonio Galloni

  • Rosé wine Tandem – Casual
    Casual Of casualis in Latin, accidentally, luckily. Winemaking Once destemmed, the grapes macerated for seven hours in a stainless steel tank. Sangramos the must yolk, which ferments slowly at a temperature of 16 ºC

  • Red wine Casa Ravella – Casa Ravella Tinto Crianza
    SOURCE Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). VINIFICATION AND AGEING Only own harvest. Manual harvest with selection of the grapes in own vineyard. De-stemming, total. Maceration and fermentation in French oak barrels open. Crianza of twelve months in French oak barrels.

  • Red wine Josep Grau – L’ Effect Flying Vineyards Unique Magnum
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars (50 cl)
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars 2018
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – The Florens 2017
    THE VINEYARD AND VITICULTURE: Comes from an estate with 3 different ages of plantation 40, 70 and 100 years, in the municipality of Marca (The Priorat). Soils of clayey composition. The Florens is a selection of grapes from the plot of 100 years. Organic cultivation. All the work is carried out 100% manually. Vintage in boxes 10 Kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres round 2.500 litre capacity, for a period of 14 months.

  • Red wine Josep Grau – Quote From Old Vines Magnum 2016
    THE VINEYARD AND VITICULTURE: Farms of between 50 and 70 years of the towns of Marçà, Falset and Capçanes. Soils of various compositions, mostly stony, clayey and calcareous. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres of 2.000 liter capacity for a period of 9 months.

  • Red wine Josep Grau – Vespres Vinyes Velles
    THE VINEYARD AND VITICULTURE: Farms of between 50 and 70 years of the towns of Marçà, Falset and Capçanes. Soils of various compositions, mostly stony, clayey and calcareous. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres of 2.000 liter capacity for a period of 9 months.

  • Red wine Luis Alegre – Pontac of Portiles 2010 / 2012
    GREAT WINES FROM SMALL ESTATES
    Grapes from the vineyard of Finca Payment of Portiles, for almost a century and 1,5 has. Vines planted on a gentle slope, in the best years give a maximum of 4 barrels. Nose boxes 15 kg and strict selection tables. Fermented in 8 bocoyes French oak 600 kg capacity, with individualised temperature control to set the intense aromas that generates this vineyard. Of these eight are selected the two best per vintage and the wine passes to rest. Acknowledgements
    Proensa 96
    Tim Atkin 92
    Wine Advocate/Parker 93
    Jancis Robinson 17
    Guide Gourmet 97

  • Red wine Luis Alegre – Pontac 2014
    GREAT WINES FROM SMALL ESTATES
    Grape of the Estate Portiles, planted in 1920. Soil limestone with influence iron, unusual in the area, that brings color, structure, deep aromas and atypical. Vintage manual boxes 15 kg. Selection table. Fermentation in a vat of small capacity. Raised during 21 months in new barrels of French of great quality, made to the “letter” for our winery. Slight clarification, and rest on rack until it reaches its fullness. Acknowledgements
    Guide Proensa 2019 : 97 points
    Peñín 92
    Proensa 98
    Wine Enthusiast 91
    Jancis Robinson 17
    Guide Gourmet 94

  • Finca Rhenish Special Selection Tinto Luis Alegre 2014/2015
    GREAT WINES FROM SMALL ESTATES
    Grapes from the vineyard Finca La Reñana. Their limestone soils provide elegance, high minerality and depth with a high potential to save. Vintage manual boxes 15 kg. Selection table. Raised during 16 months in new oak barrels from the best forests of France with a touch of american oak, that provides structure and aromatic complexity. Rests in bottle a minimum of 18 months. Acknowledgements
    Guia Vinos Gourmets 2019: 95 points
    Peñín 91
    Tim Atkin 90
    Wine Advocate/Parker 90
    Jancis Robinson 16.5
    Gourmets guide 95

  • Red wine Luis Alegre – Plot no. 5 2016
    GREAT WINES FROM SMALL ESTATES
    Grape of the Estate, Plot No. 5, located next to a salt water lagoon, so you have a soil and micro-climate that produces grapes with great personality. Vineyard with age more than 45 years and yields limited to 4.500 kg/ha. Nose boxes 15 kg. Selection table. The grapes is fermented and macerated in tanks conical stainless steel low-capacity (7.000kg) during 20 days. Raised in new barrels (French and american) during 14 months. Remains in the rack until its perfect maturity. Acknowledgements
    Guide Gourmet 2018 94
    Stephen Tanzen 91
    Wine Enthusiast 92
     

  • Red wine – Luis Alegre Reservation 2015
    Elaborated with grapes from vineyards with an average age of 40 years belonging to the winery and controlled exclusively by the Technical Team of Bodegas Luis Alegre.
    Fermented and macerated with the skins during 25 days in tinos stainless steel low-capacity (12.000 Kg.). Happens to French oak barrels and american (50% approx). In this wine we look for the balance between the softness and elegance of the Parenting and the Power and structure of wine “Selected grapes” of this winery.

  • Luis Alegre Crianza red wine 2016
    Luis Alegre Crianza It born from grapes from vineyards of an average age of 30 years old. These are found on farms of soil clay and limestone to about 500 meters of altitude. Following a process of manual harvest, the beans macerated and fermented for about 15 days. Once the malolactic fermentation, Luis Alegre Crianza is transferred into American oak barrels and French. In the same is made the foster, that continues for about 14 months. The barrels are new and second -, third and fourth year. The 80% of these are of american oak and 20% remaining French oak. Luis Alegre Crianza finally rests a year in bottle before release for sale.

  • Red wine Luis Alegre – KODEN 2018
    Concept: techniques of making high range wines in grapes from young vineyards. Vineyards 20-25 years old. Parenting 9 months in new oak barrels Acknowledgements Peñín 90

  • Luis Alegre Roughing red wine carbonic maceration 2018
    With a limited production of 3.000 bottles, Luis Alegre Roughing 2017 it is elaborated with grapes from vineyards of 60 years of age. Once harvested manually, is encuban whole bunches and these undergo the technique of the carbonic maceration. After pressing, for obtaining of the must-wine, it is carried out a controlled fermentation between 16 and 17 degrees celsius during 4 the 5 additional days. After a process of stabilization between 4 and 5 weeks, the wine rests for a single day in French oak barrels for, below, proceed to grinding and bottling.

  • Luis Alegre red wine carbonic maceration
    Selection of grapes of viura from vineyards 35 years old. Vintage manual. Vatting of bunches with stems in stainless steel tanks and a “bed” of white wine to not “blow out” the first bunches. 4-5 days of carbonic maceration, pressing and end of fermentation. Acknowledgements
    Guide Gourmet 92
    Always among the best of Spain in the two contests, the most prestigious wines young
    Success: healthy, ripe grapes since there is no breeding to “cover up” defects.

  • 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 – 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.

  • White Wine Viña Albina Reserva
    White Wine Viña Albina Reserva Selected wines of the best vintages. Representative of the classic wines of Rioja Alta. elaborated with grapes 80% Tempranillo, 15% Mazuelo, 5% Graciano from Cenicero, Sonsierra and Villalba de Rioja. Elaboration Classical vinification of grapes destemmed and pressed with long maceration and control fermentation. Foster Parenting 24 to 30 months in american oak barrels with the appropriate rackings. Aged in the bottle for a minimum of 12 months before marketing.  
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    Red wine Chafandín
    It is a wine exclusively from grapes from the Payment of Chafandín, 100% Tempranillo (Tinto Fino) and whose vineyard has an approximate age of 40 years old. It is grapes of extraordinary, small diameter, with a skin of greater thickness which gives the greater concentration in the maceration. The Malolactic is done in barrel new French oak of 300 liters, and then the wine stays in ageing in the same barrels during the time that it is deemed appropriate ( according to the add ) and that is usually between 16 and 21 months.

    Foster

    Malolactic in French oak barrels 300 liters and parenting 21 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    17 days with their skins

       

  • Red wine Viñas del Jaro – Birds
    This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

    Foster

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

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    14 days with their skins.

  • Red wine Bodegas Baigorri – Baigorri de Garage
    Red wine made from vineyards very old, low production, which makes this one of the wines of high-end and more exclusive this winery, Grapes of the variety Tempranillo hand-selected, grain by grain, using selection tables and vibration. Long macerations and fermentations in tinos wood. Malolactic fermentation, along with its lees in new French oak barrels. A tasting panel decides the time that this wine stays in the barrel. Pairing To accompany any kind of dish, especially the desserts. Also, with grilled vegetables, meats, cooked dishes of a high quality restoration. Awards
    92 points guide Peñín
    92 points J. Suckling
                   

  • Red wine Bodegas Murua – M Murua

    To develop M Murua, the grape comes from an exclusive selection of the oldest wine Bodegas Murua has in the area of Elciego:

    Caralciego: 70 years and a yield of 1.700 Kg./Has.

    Velasquillo: 63 years and a yield of 3.000 Kg./Has.

    Harvest
    It is carried out manually and in small boxes.
    Winemaking
    Malolactic fermentation in new barrels of French oak high toast.
    Aging
    Aging in barrels of French oak (80%) and american (20%) during 14 months.

  • Red wine Bodegas Murua – Veguín of Murua Gran Reserva
    The grapes destined to the wine Veguín of Murua have been selected from vineyards very old, some nearly a hundred years old, located at the foot of the Sierra Cantabria, in the best farms of Bodegas Murua. This particularity limits the production to 2.500 Kg./has. The bunches are collected by hand by professionals who suppress the fruit defective (or immature). Then, in the own winery, it culminates the process with a new selection in the tape. Veguín Gran reserva is only produced in vintages of exceptional and limited editions. Limited production to 11.500 bottles Foster A slow process of minimum 8 years of ageing between oak barrel and bottle.
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    Don Pio Parenting (Winemaker Rioja)
    Red wine produced in La Rioja by Bodegas Los Tinos. Tasty, fruity and full-bodied.  

  • Marqués de Vitoria Crianza 2014
    Production/winemaking
    The grape is harvested, selected, destemmed and fermented at controlled temperature in order to subsequently raise during 12 months in american oak barrels. Fine-tuned end in the bottle in the interior of the cellars.
    Pairing
    It is easy to pair with any type of meat. Grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheese emmental or gruyere. Good with rice with mushrooms.

  • Marqués de Vitoria Crianza 2015 (Magnum)
    Production/winemaking
    The grape is harvested, selected, destemmed and fermented at controlled temperature in order to subsequently raise during 12 months in american oak barrels. Fine-tuned end in the bottle in the interior of the cellars.
    Pairing
    It is easy to pair with any type of meat. Grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheese emmental or gruyere. Good with rice with mushrooms.

  • Marqués de Vitoria Reserve 2011
    From of strains between 25 and 30 years of age. Remains 24 months in new French oak barrels followed by an ageing in bottle before release onto the market.
    Pairing
    It is easy to pair with any kind of meat and grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheeses of medium healing; emmental and gruyere. Pasta with tomato and/or cheese.
    Awards
    Golden Bacchus, Awards Bacchus 2016 (Spain)
    Gold Medal, World of Wine 2016 (Germany)

  • Red wine Beronia Crianza 25 cl.
    VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
    PAIRING It is the ideal companion for pasta dishes, vegetables and meats.

  • Red wine Beronia – Beronia 3/8 Foster 2015
    VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
    PAIRING It is the ideal companion for pasta dishes, vegetables and meats.

  • Vino Tinto Yellow Tail Syrah – Australia
    The philosophy behind the brand Yellow Tail is to offer wines that are simple and aimed at anyone who wants to enjoy a glass of wine with friends without major complications. Shiraz is the variety most widespread in Australia, so this wine red wine is the maximum expression of Yellow Tail. Yellow Tail Shiraz is a wine that is intense without being excessive, very easy to drink even as young wine. DEVELOPMENT (VINIFICATION) The Shiraz from Yellow Tail is made from grapes from vineyards of the highest quality. Once pressed and being removed from their stems, the grapes are fermented with the skins and in contact with oak wood. Its temperature-controlled fermentation ensures extraction of all the flavor, the color and tannins typical of the variety. The wine is bottled in the cellars of the family Casella, in Yenda, New South Wales.
    PAIRING
    Accompanying Yellow Tail Shiraz with a good steak or a bbq.
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    We drink red wine 2015
    Awards 89 Points Guide AkataVino WineXtreme ed. 2017

  • Red wine Edra Xtra Syrah
    Edra XtraSyrah 2014, variety of balanced year after year, with a freshness and ripe fruit as a response to the summer balanced 2014; powerful, with personality and smoothness at the same time. It offers intense and deep aromas of menthol because of the variety and toasted, roasted and chocolate black, due to the terroir and the sunny Hoya de Huesca in the foothills of the pyrenees. Silky and with a long and honest aftertaste. The rest in French oak and a little american,with batonagge with their own lies, given the maturity and golosidad necessary.
    Vintage grape own, selection of plot, vintage manual 8 September.
    Fermentation maceration in cold chamber, delestage open and closed.
    Malolactic barrel French.
    Aging ”batonnage” with the addition of the lees 12 months in French oak selection and American.
    Label the work of the artist Mª Pi Rivera
       

  • Red wine Wastelands of Legaris
    Moors of Legaris is an author wine elaborated with the best moors of Ribera del Duero: Moradillo de Roa, Peñafiel and Pesquera del Duero, with a profile of the modern court which seeks the maximum varietal expression. Maturity and balance, with oak presente in flavor and texture. Moors of Legaris reflects the extreme character of the Tempranillo in an extreme zone, the Ribera del Duero. Limited edition of 12.000 bottles.
    DEVELOPMENT (VINIFICATION)
    The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes.
    We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs the made with their own indigenous yeasts.
    Fermentation temperatures range between 26 and 28 ºC. The devatting or drawing off is performed between 14-16 days from the vatting. In order to respect the fruity character of our Wastelands of Legaris, parenting media in the barrel has been 9 months in bordeaux barrels, selected in a ratio of 2/3 French oak of fine grain and 1/3 american oak, in both cases, with a 30% of new barrels. This wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and bottled in September 2016.
    VINEYARD (VITICULTURE)
    In our Wastelands of Legaris we want to show the extreme character of the Tinto fino grown in high altitude, on flat surfaces and extensive wastelands. On the abundant limestone of the moors have been developed preferably red soils, evolved, with an alkaline pH and a high proportion of carbonates. We have selected 3 moors in different geographical areas: ● Pesquera de Duero, in the province of Valladolid, with altitudes understood between the 867 and the 894 meters. This plot was gathered the 27 September. ● Penafiel, in the province of Valladolid, with an altitude of 890 meters. This plot was gathered the 4 October. ● Moradillo de Roa, in the province of Burgos, with altitudes understood between the 958 and the 973 meters. This last wasteland is gathered the 18 October.
    AWARDS
    91 POINTS GUÍA GOURMETS 2019
    90 POINTS GUIDE PEÑÍN 2019
    90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2019
    90 POINTS ROBERT PARKER 2018

  • Red wine Blank
    Production
    25.000 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 16 months in new barrels of French oak and 6 months in wooden casks.

  • Red wine Viñas del Jaro – Thirst of Cana
    Some wines from certain sectors of our vineyards older of the Payment of Chafandin, throughout the process of parenting, in certain vintages, move more elegance and personality in the successive tastings, it exists as a “Blow of Heart“. These barrels, are selected in the first six months after each harvest and separate to make a custom track. The year that occurs this event is bottled under the brand name Thirst of Cana, and gives origin to the wine more emblematic of the Winery.

    Foster

    Malolática in French oak barrels 300 liters of parenting 26 months in barrels

    Fermentation

    During 21 days at temperatures of 14-16ºC.

    Time of Maceration

    20 days in deposits of 3.000 liters

  • 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 Bodegas Murua – Murua Reserva

    Murua Reserva it is a wine of guard, based on delivering the best performance among the tertiary aromas and the wide range of aromas offered by our plots of the Rioja Alavesa. Murua Reserva is a wine long and complex that comes from a patient work of viticulture respectful with the environment and with the tradition of The Rioja.

    Made with Tempranillo, Graciano and Mazuelo and temperature-controlled fermentation with a timely follow-up of the maceration. The malolactic fermentation and decanting is carried out in barrels of French and american oak.

    Vinification and Ageing: Temperature-controlled fermentation. Timely follow-up of the maceration. The malolactic fermentation and decanting is carried out in barrels of French and american oak. 24 months in barrels of French and american oak (barrels with a maximum use of 3 years old). The aging in bottle of our Reserves to meet a minimum period of 5 years in the bottle underground wine cellar to achieve the optimum degree of maturity and roundness. Awards 92 points Peñin guide

  • 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%).    
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    Red wine ecological Ezar – 714 Ezar Grenache 2015
    This wine has been subjected to a process of aging in barrels of French oak for a period of 18 months, after which has remained in the bottle to the highest level a minimum of 18 months more.
    Production
    100% ecological
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    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 – The Vicalanda Booking 2014
    The Vicalanda Booking, a red wine created in 1994 that began a new style of reserve rioja, the maximum expression of the "terroir". The Vicalanda Reserve is a wine pioneer "wines of high expression", crafted from a selection of thes 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)
    At the time of the harvest, we made a selection to carry only the winery those grapes with ripening conditions optimal. After de-stemming and crushing took place the maceration and the alcoholic fermentation of three weeks, at a temperature of 28 ºC. The wine made the malolactic fermentation in barrels, where it is subsequently aged for 14 months. We use French Allier oak barrels, new in a minimum of 50%. At this time, the wine is trasegó several times to clean it and natural way to avoid post-treatments. The wine has an aging minimum in bottle 24 months (Reservation).
    VINEYARD (VITICULTURE)
    We select the best grapes of our plots Cuervo 4, Vicuana and Zaco, of the D. O. Ca. Rioja. These vineyards were planted with the traditional system of vine "cauldron" Rioja, they have an average age of more than 35 years and produce 2.500 kg per hectare. All the work done on these plots is done by hand, working with highly qualified staff. We get our grapes, with cultivation practices respectful with the environment, without the use of pesticides, insecticides and herbicides.
    PAIRING
    The Vicalanda Reserve is the ideal companion to the best meat dishes, above all, the local specialty: the roast lamb. It is also, clearly, a good ally of the cheeses or parmesanos, the ham, the hunting and the deer, the dishes of vegetables or rice with meat.
    AWARDS
    97 POINTS GUIDE PROENSA 2016
    93 POINTS ABC GUIDE 2016
    92 POINTS GUIDE PEÑÍN 2017
    92 POINTS GUIDE PEÑÍN 2016
    90 POINTS ROBERT PARKER 2016
    GOLD MEDAL BACCHUS - 2015
    GOLD MEDAL CINVE - 2016
    SILVER MEDAL TEMPRANILLOS TO THE WORLD - 2015

  • Red wine – Viña Pomal Centenario Crianza
    Viña Pomal Centenario Crianza is a wine special, commemorative of the centenary of the brand. A perfect balance between the classic nature of a red crianza from Rioja, and a presence of fruit more noticeable. DEVELOPMENT (VINIFICATION)
    Viña Pomal Centenario Crianza is characterized by a vinification traditional: after de-stemming and crushing takes place the alcoholic fermentation. Maceration total is two weeks, looking for a structure of wines, soft, pleasant and with great intensity of fruit. Twelve months in american oak barrels (15% new) we bring the complexity and the maturity necessary to complete the expression of this red wine Reserve.
    VINEYARD (VITICULTURE)
    The finca Viña Pomal is made by 90 hectares of vineyards. Nestled in the municipality of Haro and less than 2 kilometres of the winery, located in one of the most beautiful areas of the city; through them we can enjoy the passage of the river Ebro through the conchas of Haro. Combine on our farm D. O. Ca. Rioja the different ecosystems in function of the variability of the soil and the sun exposure, what that translates to in a comprehensive selection of homogeneous areas. The viticulture is applied arises from a mixture between traditional rioja and the precision, resulting in a growing commitment to innovation in order to protect the nature, always under the parameters of maximum quality. The work of our own vineyards, we add a demanding grape selection of our suppliers of Rioja Alta.
    PAIRING
    Viña Pomal Centenario Crianza harmonizes perfectly with light dishes such as rice dishes, cheeses, pates, stews, vegetables, fish... in addition to the typical dishes that combine traditionally with the aged red wines.

  • Wine Ederra Crianza
    Ederra Crianza search for the expression of fruit and the freshness of the wines, essential for aging wines in oak. At Ederra Crianza is present Garnacha, traditional blends of the D. O. Ca. Rioja wines envejecgone with Tempranillo, contributing to this wine freshness and length, and improving its ability to aging.
    DEVELOPMENT (VINIFICATION)
    Ederra looking for the fruit expression and freshness of the wines, essential for aging wines in oak. After de-stemming and crushing, it has a maceration of approximately 15 days. The wine has an ageing of 12 months in american oak barrels,traditional in Rioja, where you complete the character fresh and fruity of this wine with notes of toast and spice of the barrel, the tannins are polished and the wine is rounded up to get ready for your consumption.
    VINEYARD (VITICULTURE)
    From vineyards located in La Rioja, from soils of gravel and clay calcareous, give the wine the structure and balance needed to comply with the required quality of the crianza wines. In this wine Ederra Crianza is present Garnacha, traditional blends of Rioja for wines aged with Tempranillo, giving the wine freshness and length, and improving its ability to aging. A key part in the vineyard has been the pruning, that made a early has insured the health of the clusters.
    PAIRING
    Ederra Crianza combines with the creamy cheeses and the flash cures. The sausages, mushrooms, dishes of beans or a tortilla of potatoes, in addition to the classic pairing: meat dishes with a vintage Rioja.
     

  • Red wine Bielsa Ruano – The Noi of the Sax 2019
    DEVELOPMENT
    Fermentation at a controlled temperature during 7 days and maceration for 20 days.

  • Red wine Celler Germans Balart – The destraler negre criança 2016 / 2018

  • Vino tinto Cal Grau - Badaceli
    The Badacelli is a red wine of sober and noble that collects naturally all the essence of the Priorat. After a decanting highly recommended, the garnacha and cariñena together maturity and freshness to enjoy with a red wine of profound and complex that shows one of the faces most elegant Priorat current, the one without renouncing their origins know how to adapt to the new times.

  • 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 Masdeu Scala Dei
    Masdeu is a red wine from a single vineyard, one of the oldest wine from Scala Dei already working as the carthusian monks. In its production, has recovered the way you work and the ancient techniques of winemaking that had desaparecidor in Priorat, as the fermentation and refining in fats and deposits of cement. With this Book we intend 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 Masdeu. Vintage during the third 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: the 55% the wine was for 16 months in deposit of cement, the 25% wine 16 months in foudre of 1.400 liters, the 15% in the barrel of 600 litres during also 16 months and the rest in a jar buried in a wooden crate with clay during 16 months.
    VINEYARD (VITICULTURE)
    Masdeu is a vineyard terraced situated on the slopes of the Montsant, in the D. O. Q. Priorat. Is the vineyard Cellers Scala Dei has more height, comes around 800 meters at its tallest terrace. The soil is red clay in its lower part, to go to increasing the content of the limy as we are coming to the last terrace where is a floor of stones completely.. Orientation South-East, and planted during the TWENTIETH century, in 1945. It is one of the vineyards that the monks had planted Grenache from centuries ago. 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 is that it was a short crop for the Grenache, because the curd was not very good.
    AWARDS
    95 POINTS GUIDE PEÑÍN 2018
    94 POINTS WINE SPECTATOR 2017
    90 POINTS GUIDE PROENSA 2017
    95 POINTS ROBERT PARKER 2016
    93 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    9,81 POINTS GUIA DE VINS DE CATALUNYA 2017

  • 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 – Oller del Mas Special Picapoll Negre (black bread)

    Oller del Mas Special Picapoll Negre (black bread) 2016: BEST WINE OF CATALONIA 2019

    Production: 2.387 bottles winemaking: Fermentation of 16 days at 23 ° C with yeast own Farm. Manual harvesting to ensure the maximum quality of the grape. Maceration of 15 to 20 days with two pumping over daily. Not used press. Breeding French oak barrels from Allier de 500 liters, egg of concrete and jars of pottery for nine months. Subsequent aging in bottle in the cellar for a minimum of twelve months.Natural cork stopper in the country.

  • Red wine – Arnau Oller, Selection of the family
    Production
    6.446 bottles
    Winemaking
    Fermentation of 10 days at 22 ° c with llevaduras own Farm. Maceration of 15 to 30 days with two pumping over daily. Not used press.
    Foster
    Boots new oak French d'allier, Tronçais, and Nevers of 300 litres for twelve months. Subsequent aging in bottle in the cellar for a minimum of twelve months. Natural cork stopper in the country.

  • Red wine Heretat Oller del Mas – Bernat Oller 2015
    Winemaking
    Grape reception Vintage independent for each variety. Deposits Stainless steel with temperature control. Alcoholic Fermentation Use of indigenous yeasts selected at temperatures below 27 ° C Work of the pasta Traced open initiated the F.. and closed-end. Devatting or drawing off Based on the tasting.
    Foster
    French oak barrels of Allier, Tronçais, and Nevers of 300 liters for ten months.
  • New añada18

    Red wine – Petit Bernat 2019
    Production: 27.867 bottles winemaking:Vintage night. Derrapado, automated and manual selection of grains. Fermentation of 21 days of 22ºC to 26ºC. Maceration of 12 days with pumping over daily.Malolactic fermentation in barrel.Foster:Oak barrels of French origin Tronçais. Capacity 300 litres for three months.   Awards:Wine guide of Catalonia 9.38 point

  • Red wine Pere Olivella Galimany
    The origin; vineyards of the finca's own farm Can Pere del Maset.Vinyes the Slimes, eco-friendly more 22 years located near the 450 m height. Viticulture dry, do not irrigate. Rational use and fully controlled from the copper and sulphur to try to minimize your use. We use sexual confusion to control Lobesia botrana (the european grapevine moth). Only use organic fertilizers. The harvest is performed in its optimal state of maturation phenolic, in the early morning hours, by the control of the temperature. Selection in the own vineyard, only the best grapes will be selected, harvesting by hand to ensure maximum quality of the grape. Elaboration: Processing by gravity in the winery, derrapado, crushed and subsequent vatting in stainless steel vats, where the maceration and post-fermentation alcoholic, always at a controlled temperature. There is No step by wood. Pairing: This is a wine that due to its complexity, structure and without a step-by-wood what we recommend in different combinations. Can be interesting with a few planks of cured meats (ham, loin cured, chorizo), or cheese (not overly powerful, with cow's milk, more creamy). We also recommend the typical grilled meat (white sausage and black grilled, bacon, ribs of lamb), round of beef with espigalls (or brotons). It is also an interesting display with some white meat, chicken with cherries (chicken with aromas of wild).  

  • 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.      

  • Red wine Ferré i Catasús – Compta Ovelles
    “We are the difference, each one unique, we are the creative, the daring, the claim, we are your inner strength, your deepest desires, the personalities, we are Compta Ovelles of Ferré i Catasús” Compta Ovellas Negre trace the old path, experienced, known, of red fruit, raspberry ... is expressed and surprises us by releasing the acidity just balances everything that we think we know with the intrepid character of a young. Elaboration: Mechanized harvesting and night to preserve all the qualities organolèpticas of the grape. Inside the winery, s 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 ending its process.  

  • 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.

  • 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.

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

  • Red 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).
  • 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 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.

  • 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

  • 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 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.
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    Wine Proelio strain to Strain
    Wine Proelio Foster 2014 The Red Wine Proelio strain to Strain is developed from a 100% Tempranillo from strains in glass, of more than 45 years old, located at an altitude above the 650 m and north facing, after being subjected to a double selection: the land, paramount limestone with boulders and strains, choosing the less load natural and of smaller cluster. Selected grapes in boxes of 18 kg is cooled to 5 ° C during 12 hours before being processed in selection table. Development with a 40% grape whole is selected, and tread in the traditional way. The rest destemmed and pressed. Cold pre-fermentation maceration, after which the grapes ferment with their indigenous yeasts. The work with the hat is done without the use of bombs by pressing. Malolactic fermentation in barrels 225 L oak francés. After an upbringing of 10 months, passes fudres of 2500 L during 7 months, after which you do the refining in concrete tanks.
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    Wine Proelio Foster 2016
    Wine Proelio Foster 2016 Two are the concepts that give content to the Proelio Foster 2014: one is semantic, related to the brand name (Latin for “proelium”, that means so much “battle” as the “effort” or “determination” with which he was facing any work), and the other, much more interesting, is wine, since its first year, in the year 2012, has been a bet explicit by the expression more modern and conjugate of “breeding” traditional territory from this past summer has been renamed “Rioja Oriental”, in place of the antañón name “Rioja Baja. Of the two wineries of Nalda (Rioja) belonging to the group of Palace Wine bar and separated by barely a hundred meters, Proelio is exclusively dedicated to the elaboration of red wines, while in Nivarius give way to the white. The Proelio Foster interest in both the vineyard high age (an average of more than forty years) in the neighbouring municipality of Clavijo, as the pre-fermentation maceration of the grape (between 48 and 72 hours) prior to the fermentation tanks stainless, the measured parenting 12 months in new barrels and second-use, and the rest and homogenization rear of the wine until bottling in August 2016. Of intense garnet color red with red reflex of enormous intensity, the Proelio Foster 2014 it is strong on the nose, with a wild fruit (red and black) of optimum maturity and freshness, fine notes of toast, delicate nuances dessert and a jam that make you hover on the dulcedumbre without falling ever in it, spicy notes and creamy oak, a distinctly balsamic (thyme, black licorice, fragrant herbs) and floral, and an extraordinary fund mineral of extraordinary nature geographic, it also reaffirms the values of freshness and anticipates the suculencia of your palate. In the mouth the fruit is shown fleshy (cherries, plum new) very woven with the oak, spicy and creamy (cocoa) and a singular expression (almost initial) deeply earthy and mineral (graphite, peat, understory), huge texture, structure and concentration, herbs and licorice in the mid palate, notes acídulos (frutillos, bitter orange), tannins tasty and firm, and it has a long finish in which reappear the values of minerals along certain floralidad fragrant and sweet (lavender) that prolongs the expression of the extraordinary form. Winemaker: Paul Tascon 91 sts and 4 stars Guía Peñín 2017 "Powerful, ripe fruit, spicy." 91 sts James Suckling 24/07/2017 "Floral, easy and delicate." More awards 90 sts Gilbert & Gaillard 2016 "A wine of great elegance." (add 2012) 90 sts Verema - 13/02/2015 (add 2012)

  • Wine Peñamonte Barrel
    Peñamonte barrel 5 months Grape varieties: Tinta de Toro 100%. From vineyards with a plantation direct-shoots of "Vitis vinifera", low densities of strains, low production and great hardiness. Elaboration Elaboration: Classical vinification with the grapes are employing, fermentation and maceration very controlled looking for a traditional wine without manipulations, highlighting features in the differential, but at the same time modern and to taste current. Foster Foster: Light stay in new barrels of american oak (five months) looking to acquire fineness of color, complexity of nose and softness in the mouth.

  • Wine Peñamonte Foster
    Peñamonte Foster 2014 Box of 6 bottles Made with Tinta de Toro grape 100%. From vineyards with a plantation direct, low densities of strains, low production and great hardiness. Classical vinification with controlled fermentation with maceration long to get a good structure, highlighting your natural personality and a positive evolution over time. Foster: Foster: 8 months in barrels of american oak and 6 months resting in the bottle to mature, seeking to highlight its complexity and roundness in their taste.

  • Wine Flor de Pingus 2017
    The Flower of Pingus 2017 It is the second wine from the Dominio de Pingus winery and it is one of the most successful, a benchmark among the wines of the Ribera del Duero appellation. The add 2016 Flor de Pingus has managed to 94 points in the latest edition of the Peñin Guide, standing thus on the podium of the best Spanish wines. Peter Sisseck, the famed winemaker Danish settled in the Ribera del Duero, get add after add outstanding scores for their wines.

  • Champagne G.H. Mumm Cordon Rouge
    Your label was presented in society, for the first time, in 1875 and, since then, G. H. Mumm Cordon Rouge is a champagne symbol of the quality and sophistication of your home processing, the century-old Maison G. H. Mumm. Each step in the preparation of this sublime sparkling wine determines its quality and perfection. The thoroughness and control mark all the stages, from the selection of the best grapes of pinot noir, chardonnay and pinot meunier, until the winemaking separately, going through a process of micro-oxygenation in stainless steel tank with the aim of obtaining a wide range of aromas and sensations, to be able to express the identity of each variety and vineyard.

    Champagne G.H. Mumm Cordon Rouge

    G. H. Mumm culminates the process of creation of champagne's most iconic mixing, with great care, wines of the same year, and between a 25 and 30% of reserve wines, retained for a maximum of four years, to provide complexity and added depth to the final assembly. G. H Mumm Cordon Rouge rests in rhyme during 30 months, that is, more of the double of time that the determined by the regulatory board. The dosage of just 8 g/l of sugar in this champagne allows you to develop your personality and stay true to the recognizable style of G. H Mumm. By its organoleptic characteristics, G. H. Mumm Cordon Rouge Brut is a wine A. O. C. Champagne ideal as an aperitif and companion to fish and white meats like beef steak, salads, iberian ham, drumsticks of duck and foie gras.
  • Sale!

    Wine Vega Sicilia Valbuena 5th Year 2015

    Vega Sicilia Valbuena 5º 2014 / various formats

    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.
  • Sale!

    Vega Sicilia Only 2006

    Vega Sicilia Only 2006 *

    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 Duero and the passage of time. 40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical. The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine. Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence.   * Check vintage availability before buying

  • Wine Marques de Peñamonte Foster
    Marques de Peñamonte Booking Elaboration With the grape tinta de Toro 100%. From old vines that have resisted the phylloxera, with large frames plantation, great hardiness and low production. Elaboration Classical vinification with the grapes are employing, that comes from a careful selection. Fermentation and maceration very controlled in stainless steel tanks. Foster Ageing for twelve months in French oak barrels. Maturation in the bottle by the time required to reach its fullness.

  • 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 Marquis of Peñamonte Private Collection
    Marquis of Peñamonte Private Collection 2014 Elaboration Wine cellar with the most advanced winemaking techniques at different stages of elaboration and control, as well as new fermentation processes ultra maceration to highlight the features more differential in the wines obtained. This wine has not been subject to filtered in-depth or estabilizaciones at low temperatures, so that in him we keep all his fullness, made with the grape tinta de Toro 100%.From old vineyards. Foster Raising of twenty months with a 200% in new barrels, the first twelve months in american oak barrels and subsequently sleep in French oak barrels. Maturation in the bottle for the time necessary to reach its fullness.

  • Wine Trus Booking 2014 Magnum
    Wine Trus crianza Magnum Estate wine made with the variety TINTO FINO of the plot "The Cross", total surface area 7,4 You. Fermented in tinos French oak and aged in new barrels during 20 months. Selection of grapes in the higher areas of a single farm of calcareous soil to 800 meters of altitude. Manual harvest in crates and destemmed grape whole tank of wood without pumping. Alcoholic fermentation and malolactic in tinos French oak. Macerations intense and prolonged 21 days. Parenting 20 months in French oak barrels. Subsequent maturation in tino of wood for a perfect assembly. Natural stabilization, without filtered. Bottled in September 2014. Production 14.500 bottles.

  • Wine Trus crianza 2014 Magnum
    Wine Trus crianza Magnum Estate wine made with the variety TINTO FINO of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, total surface area 32,5 You. Fermented in tinos French oak and aged in barrels for 12 months. Estate wine made with tinto fino of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, looking for a selection of soils arcillos-calcareos. Alcoholic fermentation and malolactic in tinos of wood and the subsequent aging in barrels bordeaux French oak during 14 months. Natural stabilization, without filtered aggressive. Bottling in may 2016.

  • The Wine Puerta Vieja Crianza Magnum

    The Wine Puerta Vieja Crianza Selection

    Great wine produced with the grape varieties: 100% Tempranillo. From Cenicero and San Vicente de la Sonsierra. Elaboration Elaboration: Classical vinification with the grapes are employing new fermentation control technologies and long maceration periods. Foster Foster: Parenting 18 months in new barrels of american oak with a natural stabilization in the same. Maturation in bottle for about six months, prior to marketing.

  • Wine Benplantat Negro Crianza
    In nose is clean and intense with notes of red fruit, very fresh, predominantly in shades of violet with bluish reflections. Spicy notes and balsamic that will add complexity. In mouth presents an attack of a sweet tooth, sweet, nice and balanced. Lightweight structure with a good volume, step fresh and long. Medium body, sweet tannins and good integration of the alcohol and the acidity. Plots selected as controls maturation of the winemaker. Fermentations produced in the same farm during 21 days of 22ºC to 26ºC. Maceration of 12 days with two pumping over daily. Malolactic fermentation in barrel.

  • The Wine Monte Real Crianza 2016 Magnum
    Wine Monte Real Familia Crianza Magnum 100% Tempranillo. From Ashtray. Elaboration Classical vinification with the grapes are employing new fermentation control technologies and long maceration periods. Foster Parenting 18 months in american oak barrels with the appropriate rackings and natural stabilization. Aged in the bottle for a minimum of 6 months before marketing.  

  • Wine Trus Booking 2015
    Wine Trus crianza Estate wine made with the variety TINTO FINO of the plot "The Cross", total surface area 7,4 You. Fermented in tinos French oak and aged in new barrels during 20 months. Selection of grapes in the higher areas of a single farm of calcareous soil to 800 meters of altitude. Manual harvest in crates and destemmed grape whole tank of wood without pumping. Alcoholic fermentation and malolactic in tinos French oak. Macerations intense and prolonged 21 days. Parenting 20 months in French oak barrels. Subsequent maturation in tino of wood for a perfect assembly. Natural stabilization, without filtered. Bottled in September 2015. Production 14.500 bottles.

  • Wine Trus crianza 2014
    Wine Trus crianza Estate wine made with the variety TINTO FINO of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, total surface area 32,5 You. Fermented in tinos French oak and aged in barrels for 12 months. Estate wine made with tinto fino of the plots Fuentecubo, The Painted, La Pedrera, Valdezate and Valverde, looking for a selection of soils arcillos-calcareos. Alcoholic fermentation and malolactic in tinos of wood and the subsequent aging in barrels bordeaux French oak during 14 months. Natural stabilization, without filtered aggressive. Bottling in may 2016.

  • Vino Trus Roble 2017
    Vino Trus Roble Wine made from the variety TINTO FINO grapes from our vineyards in the property in Piñel. After its fermentation in tinos oak the wine matures during 4 months in barrel.
    • Selection of vineyards more fresh, with guidance northwest. Vintage manual, with optimum ripeness for wine young and mature.
    • Traditional elaboration in tinos oak. Vatting during 10 days at 24ºC, looking for balance between extraction and acidity.
    • Malolactic fermentation natural, in tinos oak. Parenting 4 months in barrels of French.

  • Wine Viña Albina Reserva Selection 2010
    Wine Viña Albina Reserva Selection Very representative of the classic wines of Rioja Alta elaborated with the grape varieties: 80% Tempranillo, 15% Mazuelo, 5% Graciano from Cenicero, Sonsierra and Villalba de Rioja. Elaboration Classical vinification of grapes destemmed and pressed with long maceration and control fermentation. Foster Parenting 24 to 30 months in american oak barrels with appropriate rackings

  • The Wine Puerta Vieja Crianza Selection 2015

    The Wine Puerta Vieja Crianza Selection

    Great wine produced with the grape varieties: 100% Tempranillo. From Cenicero and San Vicente de la Sonsierra. Elaboration Elaboration: Classical vinification with the grapes are employing new fermentation control technologies and long maceration periods. Foster Foster: Parenting 18 months in new barrels of american oak with a natural stabilization in the same. Maturation in bottle for about six months, prior to marketing.

  • 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.

  • Wine Vineyard Albina Gran Reserva 2010
    Wine Vineyard Albina Gran Reserva Selected wines of the best vintages. Representative of the classic wines of Rioja Alta. elaborated with grapes 80% Tempranillo, 15% Mazuelo, 5% Graciano from Cenicero, Sonsierra and Villalba de Rioja. Elaboration Classical vinification of grapes destemmed and pressed with long maceration and control fermentation. Foster Parenting 24 to 30 months in american oak barrels with the appropriate rackings. Aged in the bottle for a minimum of 36 months before marketing.  
  • Limited edition

    The Wine Monte Real Family Upbringing 2016
    Wine Monte Real Family Upbringing 2016 100% Tempranillo. From Ashtray. Elaboration Classical vinification with the grapes are employing new fermentation control technologies and long maceration periods. Foster Parenting 18 months in american oak barrels with the appropriate rackings and natural stabilization. Aged in the bottle for a minimum of 6 months before marketing.  
  • Limited edition

    The Wine Monte Real Family Reserve 2012
    Wine Monte Real Family Reserve 2012 100% Tempranillo. From Ashtray. Elaboration Classical vinification with the grapes are employing new fermentation control technologies and long maceration periods. Foster Parenting 24 to 30 months in american oak barrels with appropriate rackings.  
  • Limited edition

    The Wine Monte Real 125 Anniversary Book Limited Edition
    The Wine Monte Real 125 Anniversary Book Limited Edition Elaboration Once the harvest with great care in boxes 10 kilos, we transport the grapes to the Winery in a refrigerated truck to 3oC, where he remained for 5 days in an atmosphere inert, with the goal of extracting the maximum aroma and color. After this time the grapes were then destemmed by hand and carried out the alcoholic fermentation in 29 new oak barrels. After the fermentation, the grapes remained in maceration for 30 days, for later descubarlas and remain on deposit until the end of the malolactic fermentation, in order to avoid alterations in microbial. Foster 24 Months in new oak barrels 50% american and 50% French carrying out the rackings necessary to give it the perfect touch. Natural stabilization. Bottle rack 24 months.