16-18 ºC
Showing all 7 results
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Old Castles Certan (2007-2015)
50 years old14 hasClay and gravel33 hl / haManualDeposits of wood and stainless steel, temperature-controlled18-22 monthsFrench oak, 50% newratings
Robert Parker: 92-94 points (2012) Robert Parker: 91 points (2011) Robert Parker: 99 points (2010) Robert Parker: 99 points (2009) -
Red wine Muga – Muga Crianza 2014 3/8
Muga Crianza 2014 3/8 it is a Rioja perfect for gift giving, small details that become large by the quality of the product, beyond its format. Elaboration: Fermentation with yeast indigenous deposits of oak. Parenting during 24 months in casks made with oak trees selected in our cooperage. Prior to bottling is carried clarification with egg white fresh. Once bottled undergo a process of fine-tuned over twelve months in our cellar, as a minimum. -
Marqués de Vitoria Crianza 2014
Production/winemakingThe 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.PairingIt 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. -
Red wine Beronia – Beronia Crianza 2014 (Magnum)
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 ideal to accompany roasts, chops grilled, sausage iberian, or cured cheeses. -
Red wine Casa Maguila – Cachito Mío
Cachito mío is the name of a well-known bolero, is presented to the public with a striking and bold exterior presentation, it has been conceived as a wine of bold spirit and innovative within the D. O. Toro. Faithful representative of the character of your wine cellar, it is striking for its style, that expresses all the power and fruit of the grape Tinta de Toro, at the same time that it is very pleasant to drink, with an easy and at the same time complex step of mouth. . Elaboration Selection of bunches in the vineyard and in the winery, from old vineyards. Kernels of the harvest, with total elimination of scratches and other foreign elements. Vatting and fermentation with whole grains at a controlled temperature, finishing off with your drained and pressed at low pressure. Moderate stabilization and bottling. -
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. -
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.
