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Bodegas Franco-Españolas

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  • Erre Punto Blanco Wine

    Erre Punto white wine

    Eight months of aging. Fermented and aged in new French oak barrels with a meticulous and precise battonage that takes place only when the lees have been deposited at the bottom of the barrel. As a result, in Remírez de Ganuza they deliver a spectacular white with a perfect glyceric point that does not lose an iota of freshness. 91 Parker points.

  • Semi-dry Bordon White Diamond Wine
    White Diamond Bordon Semi dry Elaboration The grape clusters are received in a stainless steel hopper to be later destemmed (berry and broom separation) and then ground their berries. Contact with grape skin, pulp, Pips and wort are produced in stainless steel tanks during 14 hours approximately at an average temperature of 10 ºC. After this time, the must is separated from the solid parts and ferments separately at an average temperature of 16 ºC. After part of the fermentation, it is paralyzed by cold systems in order to maintain the natural sugars that give this wine one of its peculiarities. Technical Data Sheet 90% Viura and 10% Malvasía Straw yellow with golden tones Notes of ripe fruit Smooth and unctuous
  • Great Golden Bacchus 2019

    Red wine Rioja – Bordón Gran Reserva
    Great Bacchus of Gold to Bordón Gran Reserva 2009 BORDÓN Gran Reserva 2009 he has been awarded with the Great Gold Medal in the international Competition Bacchus, after a blind tasting during four days of 1.650 references national and international. A wine that also has a Large Gold Medal to the World of Tempranillo. Vineyards Made with Tempranillo, Graciano and Mazuelo from vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda, with north facing. Elaboration The selection of the fruit, the processing is based on the de-stemming of the bunches and soft pressing of the grapes to make the alcoholic fermentation and the malolactic fermentation. Foster The wine is aged in new barrels and second year of white oak (Ohio) medium toast and French oak for 30 months, with a racking every 6 months to facilitate the natural clarification. Subsequently remains in the bottle 36 months for fine tuning

  • Red wine Bordón Crianza
    Vineyards Made with Tempranillo and Grenache vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda, with north facing.
    Elaboration The selection of the fruit, the processing is based on the de-stemming of the bunches and soft pressing of the grapes to make the alcoholic fermentation and the malolactic fermentation. Foster The wine is aged in barrels of white oak (Ohio) medium toast and French oak for 14 months, with a racking every 4 months to facilitate the natural clarification. Subsequently it remains 6 months in bottle for refinement. Pairing Legumes, white meats and grilled, sheep cheese, pastas and fried foods in general
  • Sale!

    Rosé wine Bordón
    Vineyards Bordón rosado is a rosé wine dry, made from the grape varieties Garnacha tinta, from the vineyards of Rioja Oriental and Viura, from vineyards in Rioja Alta.
    Elaboration De-stemming of the bunches and light crushing of the grapes. The fermentation is made in contact with the skins (grape skins) during 12 hours in stainless steel tanks at a controlled temperature of 20 ºC. Pairing Hors d'oeuvres, light dishes, white meat.

  • Red wine RB Rioja Bordon Selection
    Vineyards
    Made with Tempranillo from vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda with north orientation.
    Elaboration
    The grape previously destemmed, fermented in contact with the skins at an average temperature of 22 ºC. On completion of the fermentation, the wine remains in contact with the skins (grape skins) during 7 days. The de-acidification maloláctia occurs in barrels of new american oak medium toast. Foster The wine is raised in barrels of new american oak medium toast for 12 months with interruptions every 4 months to perform the decanted. Subsequently the wine is already stabilized continued their evolution in bottle. Pairing Vegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.  

  • White wine – Staff
    Vineyards Bordón blanco is a dry white wine, made from the white grape variety native to most classic of Rioja, Viura. This variety is also known as Macabeo in other areas, mainly in Catalonia. We use grapes from vineyards of The Rioja Alta that result in this wine of great balance with fruity notes.
    Elaboration Extraction of the must and fermentation in stainless steel tanks at a controlled temperature of 16 C to enhance the fruity aromas of the variety. Pairing Fish, seafood, vegetables, vegetables, appetizers and goat cheese.

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

  • Red wine – Bordón Reserva
    Vineyards
    Made with Tempranillo, Garnacha tinta and Mazuelo from vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda, with north facing.
    Elaboration
    The selection of the fruit, the processing is based on the de-stemming of the bunches and soft pressing of the grapes to make the alcoholic fermentation and the malolactic fermentation. Foster The wine is aged in barrels of white oak (Ohio) medium toast and French oak for 18 months, with a racking every 6 months to facilitate the natural clarification. Subsequently remains in the bottle for refinement. Pairing Legumes, dishes, grilled meats or in sauces, roasted.  

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