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Red House
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Machoman MMM (Magnum) 2019
From unique vineyards of Monastrell del Paraje de La Raja, in the Murcian highlands. The add 2018 Macho Man Monastrell appears mature, complex, elegant. With a garnet red color. On the nose, the balsamic and minty notes stand out along with those of ripe red fruits (plum, you must) and memories of liquorice and toasted almonds. Scents that reflect the terrain, with the hues of scrubland (rosemary, thyme, lavender) well integrated. In the mouth it shows a wonderful freshness and elegance with that balanced step and a finish typical of great wines.
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 – Machoman MMM 2019
From unique vineyards of Monastrell del Paraje de La Raja, in the Murcian highlands. The add 2018 Macho Man Monastrell appears mature, complex, elegant. With a garnet red color. On the nose, the balsamic and minty notes stand out along with those of ripe red fruits (plum, you must) and memories of liquorice and toasted almonds. Scents that reflect the terrain, with the hues of scrubland (rosemary, thyme, lavender) well integrated. In the mouth it shows a wonderful freshness and elegance with that balanced step and a finish typical of great wines.Red Red Wine House – Maquinon
The strength of the Priory in a wine and a grape, Black Garnacha, transmitting a piece of this land, clearly defined by its terroir: the blackboard (llicorella).From vineyards over 10 years old, located in different terraces. Limited production 18.000 thousand bottles.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.White Wine Red House – Circus Fat
Verdejo is expressed in Castilla León. But only in Olmedo, Valladolid, are the old vines and soil suitable to provide us with this grape and these important indigenous yeasts on the lees in the development of this huge white wine. Ultimate expression of this land of fire and ice, and the character of its people.Harvest during the first week of September and the early morning hours so that the grapes from the winery with the lowest possible temperature (around 10 ° C). Once recepcionada grape maceration is done during 2-3 days and after this pressing grapes. For the preparation only yolk used and must first pressing.Fermentation in stainless steel tanks at controlled temperature of 14ºC. Subsequent transfer of heavy lees leaving only the lees and perform aging for three months, conducting weekly batonages. The final blend is subjected to a slight aging in oak.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.White Wine Red House – The Orange Republic
Some vineyards 30 years of the plots of Villa Quinta, the most altitude Valdeorras. Production of approximately 5.500 kilos per hectare.Vintage made in the first half of September, manually and in small boxes 15 kilos. After careful selection of the fall in grape wine with a maceration three hours. Aging on fine lees (after separating the heavy lees) during 6 months, in stainless steel.It will grow in the coming years bottle.Limited production to 19.600 75 cl bottles and 200 Magna.White Wine Red House – the marimorena
Near the boundary of vine growing, DO Rías Baixas is integrated into the wide Atlantic region. A wine made with as fully Atlantic strains located in the southwest of Pontevedra, in the Miño River Valley, to some 15 kilometers from its mouth in the subzone known as O Rosal. The vineyards are cultivated on land and relatively sandy granitic origin, rich in organic matter and usually acids.Handpicked during the last week of September and in small boxes 15 kilos to keep in perfect bunches. Receiving the previous wine grape sorting table. After fermentation in stainless steel at a temperature below 14ºC one racking heavy lees removal is performed to make wine aging on lees during 5 months.Cava Red House – Black sheep
Villafranca del Penedes, cradle of cava, Trepat grow grapes that give rise to our cava. Loamy texture soils, in some cases somewhat chalky, with some clay content.Upon receipt of the table in the winery temperature thereof is lowered to 5 ° C for later making pressing. Use only the flower must first pressed. Fermentation about 14 ° C 25 days to preserve the maximum power of the aromatic variety.The bottle rests for a minimum of nine months in rhyme. After the disgorgement to remove sediment is added to the liquor issue.This is a cava extra brut, with only 3,5 grams per liter of sugar. And slightly pale ink asalmonado fruit variety Trepat. floral and fruity nose, with aromas of small berries. The palate surprises until the last bubble, with one step up, tasty, creamy, where blackcurrant flavors are emphasized, blackberry and pralines.Limited production 34.623 bottles.