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White wine – Petit Bernat 2018

White Wine Petit Bernat 2018 Production: 24.267 bottles Wine:Pressing, clarification, fermentation and rearing on mothers. Cold maceration before pressing. Alcoholic fermentation of 21 days at 16ºC.Oller del Mas is part of the Denomination of Origin Pla de Bages, a privileged area, surrounded by mountains like Montserrat, or the Parc Natural de Sant Llorenç del Munt i l'obac.

Rated 5.00 out of 5
Organic dehydrated mushrooms: Billet (Boletus edulis) per kilo

Organic dehydrated Boleto mushrooms in bulk (KG): Billet (Boletus edulis) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; skip-giving as an appetizer or entree; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream. Eco-friendly product
Dehydrated organic Shiitake mushrooms (Shiitake)

Shiitake from organic production dehydrated in bulk by (KG): Shiitake (Shiitake) HOW TO EAT? Depending on the type of mushroom can be used: raw in salads; sautéed as an appetizer or starter; ingredient in soups and creams; batters for croquettes, cannelloni and lasagne; Scrambled, rice, pasta or stew of vegetables; garnish on meat or fish stews or can be used in desserts and ice cream. Eco-friendly product
Organic & Orgasmic Rosado Bag in Box 15L

Description: Organic & Orgasmic Garnacha Rosé Wine in Bag in Box 15L
Wine format that keeps him in top condition for much longer. Organic & Orgasmic is a project that defends and promotes organic wine in bulk and source. Natural ecological wines of small local processors. sustainable viticulture, Caring ecosystem of the vineyard and learn to live with the biodiversity of sumedio without pesticides. Wines made as of old, looking for non-intervention in the process. An orgasm for the taste buds as organic wine. Certified organic farming
Magum

Organic & Orgasmic Blanco Bag in Box 15L

Description: Organic & Orgasmic white wine Xarel-lo in Bag in Box 15L
Wine format that keeps him in top condition for much longer. Organic & Orgasmic is a project that defends and promotes organic wine in bulk and source. Natural ecological wines of small local processors. sustainable viticulture, Caring ecosystem of the vineyard and learn to live with the biodiversity of sumedio without pesticides. Wines made as of old, looking for non-intervention in the process. An orgasm for the taste buds as organic wine. Certified organic farming
Magum

Organic & Orgasmic tinto ECO Bag in Box 15L

Description: Organic & Orgasmic vino tinto trempranillo en Bag in Box 15L
Organic & Orgasmic is a project that defends and promotes organic wine in bulk and source. Natural ecological wines of small local processors. sustainable viticulture, Caring ecosystem of the vineyard and learn to live with the biodiversity of their environment without pesticides. Wines made as of old, looking for non-intervention in the process. An orgasm for the taste buds as organic wine. Certified organic farming
Magum

Organic & Orgasmic tinto ECO Bag in Box 5L

Description: Organic & Orgasmic vino tinto trempanillo en Bag in Box 5L
Organic & Orgasmic is a project that defends and promotes organic wine in bulk and source. Natural ecological wines of small local processors. sustainable viticulture, Caring ecosystem of the vineyard and learn to live with the biodiversity of their environment without pesticides. Wines made as of old, looking for non-intervention in the process. An orgasm for the taste buds as organic wine. Certified organic farming
Magum

Organic & Orgasmic Blanco Bag in Box 5L

Description: Organic & Orgasmic vino blanco Xarel-lo en Bag in Box 5L
Wine format that keeps him in top condition for much longer. Organic & Orgasmic is a project that defends and promotes organic wine in bulk and source. Natural ecological wines of small local processors. sustainable viticulture, Caring ecosystem of the vineyard and learn to live with the biodiversity of sumedio without pesticides. Wines made as of old, looking for non-intervention in the process. An orgasm for the taste buds as organic wine. Certified organic farming
White wine Envy Cochina Albariño Magnum

Envidia Cochina - Tête de cuvée, occurs in soils with exceptional conditions, practicing a viticulture and the process of development unique. Our vineyards have an average age of more than 30 years old, carrying more than eight out of transition to the biodynamic. Packaging: Label that mimics a “clipping” of the press of an article on the Envy with a bullet, each add, the comic book bears the title the own brand of wine, creation of Eladio Piñeiro, design and realization Jaime Asensi. The vineyards are distributed in privileged areas within the varied orography of the Val do Salnés. The harvest of the harvest of the 2016 it was during the penultimate and last week of September. After the manual picking of the grapes in the vineyard and a further selection in the winery are macerated (8-10 hours), is done foot of cuba days before to assist the spontaneous fermentation with its own yeast, “wild”, fermented at a low temperature very long. After fermentation, of all the harvest, we selected the top of the vats of that vintage with more fruity (Tête de Cuvée). Have aging on its own fine lees from 6 months (performing beating weekly 3 first few months and monthly the 3 following), the blend final is the result of the assembly with a 15 % the add above (2015) intended to Frore of Carme (which, until that time, it was aged on its fine lees with beating monthly, during 1 year, more 3 months with the lees of the vintage following (2016), more other 3 months maturing in tank of stainless steel). Bottled, on day Flower, and started its marketing in the month of June 2017.
Red wine Grullas de Paso Magnum

In the municipality of La Hoya (Huesca),small winery Bodegas Edra made with IGP Ribera del Gallego - Cinco Villas, the wine Edra Grullas Paso, a red wine oak own vineyards located in the Pre-Pyrenees of Aragon. The blend is still a selection of Merlot, Cabernet Sauvignon, Tempranillo and Garnacha. Activities in the vineyard always develop in a respectful way with the environment, doing all the work manually without using chemicals or aggressive elements. The vineyards are surrounded by fields of legumes and alfalfa. Selected grapes are separately vinifica fermentations in stainless steel at a controlled temperature and delestages newspapers to extract maximum pigmentation and phenolic components of the skins. Red wine Edra Grullas Paso 2016 Ribera del Gallego makes raising 4 months in barrels of French and American oak which are made "batonnage" with addition of lees. the blend is made and bottled. The name of this wine, Step cranes, He wants to remember the presence in the vineyards of these migratory birds when they take a short break before resuming forces on their journey from north to south.
Red wine Valenciso Reserva Magnum 5L

Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.

Awards

92 points guide Parker

92 points James Suckling
Red wine Valenciso Reserva Magnum 3L

Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.

Awards

92 points guide Parker

92 points James Suckling
Red wine Valenciso Reserva 2011 Magnum

Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.

Awards

92 points guide Parker

92 points James Suckling
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 Celler Credo – Aloers Magnum

It was called ‘Aloers’ to the farmers of the Middle Ages who were the owners of the land that they cultivated. The aloers were free of any provision or census.

The white wine Aloers come exclusively from the family vineyards of the Pedra Blanca, located in the comarca of the Alt Penedès (Barcelona) and cultivated following the principles of organic farming and biodynamic.

We work the vineyards, leaving to grow a ground cover spontaneous, important to fluff up the soil and regulate the retention and the drainage of water in a rainfed cropping as we practice.This cover is essential to promote biodiversity and balance in the ecosystem of the vineyard, where we apply treatments with medicinal plants (phytotherapy) to control the presence of fungus and strengthen the strains of a totally natural way.

The grape harvest at Celler Credo is carried out by hand to ensure the excellent quality of the clusters.

Aloers provides the freshest and most genuine expression of the Mediterranean variety Xarel lo grown in calcareous soils.. It is a wine of great vitality and a long journey in a bottle.

Produced from the maceration for a few hours with the stalks and to work with the lees during the time of approximately a month and a half. The fermentation takes place with yeast own from the vineyards of Celler Credo.

Aloers look for the maximum expression of the terroir and, therefore, you can present natural sediments the result of a minimal intervention. The vinification and the bottling are done in our property.
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.
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)
White wine Finca Fontanals – Finca Fontanals

Elaboration:
Winemaking equipment: Stainless steel / Wood

Rearing period: 4 months

Age of the barrels: New

Wood type: Oak

Production: 500 bottles
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.
White wine, Loxarel – Gaia de Loxarel (ecological)

Elaboration
Viticulture, organic and biodynamics. Elaborated with grapes 100% ecological vineyards to 700 meters that give freshness and acidity, this wine is fermented partially in jars of clay, and in barrels of chestnut for more creaminess and density in the mouth. Gaia represents in Greek mythology the Mother Earth, the origin of life.
Pairing
Fish on the grill or in the oven. Rice and pasta with fish sauce. Seafood Stew, salad a little spicy.
White wine, Loxarel – Amaltea de Loxarel (ecological)

Elaboration
Viticulture, organic and biodynamics. Grenache from the high zone of the Penedès, more than 500m of altitude over the sea level. Xarel lo from the Can Mayol estate, to a 250m altitude. According to Greek mythology, Amalthea is a nymph represented as the goat that suckled Zeus. The goat, the horn, the constellations are the basis of biodynamic agriculture.
Pairing
Warm salads, rice dishes of fish and white fish. Cold starters, pica-pica. Wine social.
Red wine Loxarel – OPS de Loxarel (ecological)

Elaboration
Viticulture, organic and biodynamics. Aged in amphorae of clay 720 litre of capacity for 3 months without going through wood in order to respect and preserve the varietal aromas.
Pairing
Ideal for barbecues and meat flavored.
Red wine Loxarel – 790 Pe-Cat’s of Loxarel (ecological)

Elaboration A wine with history. 790 are the days of long wait, from the harvest to the day it was bottled, coinciding with a day fruit of the biodynamic calendar. Alcoholic fermentation and malolactic fermentation in jars of clay 720 liters. Later, refined in barrels of 500 liters of French oak during 10 months. The 790 PE-CAT'S (harvest 2015) it is the natural evolution of this wine according to the wine cellar. We present a new wine, with a developing and different style, that corresponds to the current work that is being done in the winery with the will to advance towards the purest styles, looking for the expression of the grape and of the terroir in our bottles. Pairing Braised meats (civet of wild boar, veal with mushrooms, grilled rib-eye pepper); creamy cheeses and dark chocolate.

Rated 5.00 out of 5
Red wine – To Pèl of Loxarel (ecological)

Elaboration
Viticulture, organic and biodynamics. Three months in barrels of 500 liters and three months in amphorae of clay 720 litre capacity. In order to find the expression of the varieties, intensity, territory and authenticity. Vineyards of Garnacha of height more than 500m above sea level, and Merlot, finca Can Mayol, to a 250m altitude. Natural wines are made with great work in the vineyard and minimal intervention in the winery.
Pairing
Red meats and white with no sauces strong. All types of birds, especially partridge. Rice mountain.
Rosé wine Loxarel – Petit Arnau de Loxarel (ecological)

Elaboration
Viticulture, organic and biodynamics. Fourteen hours of cold pre-fermentation maceration with the grape skins to extract the color ruby natural. The vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level.
Pairing
Accompanies very well with rice and meat and creamy (risotto), sausages and pasta.
White wine, Loxarel – LXV of Loxarel (ecological)

Elaboration
Viticulture, organic and biodynamics. From vineyards situated in the municipality of Les Cabanyes (Alt Penedès), to 5 km of Vilafranca and 250m of altitude on the sea level. Mashing with part of the grapes whole. The grape skin provides us with protection, structure, aromas and complexity.
Pairing
The majority of fish little spicy or with white sauces, especially tuna or salmon. Appetizers and rice dishes.
White wine, Loxarel – Cora (ecological)

Elaboration
Viticulture, organic and biodynamics. From the vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level. The Xarel lo comes from our farm in Vilobí del Penedès, in what is known as the Xarel·lo Triangle. Maceration with the grape skin during 6 hours, with carbonic snow, in order to respect the aromas and prevent oxidation.
Pairing
Ideal to accompany appetizers, was, oysters, shrimp cocktail, fish and rice. In general, it combines very well with all mediterranean cuisine.
White wine, Loxarel – Ancestral To Pèl of Loxarel

Elaboration
Viticulture, organic and biodynamics Sparkling ancestral developed from the old method (PET NAT), of a single fermentation, without addition of sugar or yeast. The fermentation starts in jars of clay 1.000 litre capacity with the skin of the grape and ends up in the bottle. Is sold with cork and crown cap, style ancestral.
Pairing
It is perfect for all kinds of dishes, especially snacks and pasta.
White wine, Loxarel – A Pèl blanco xarel lo 10% amphora (ecólogico)

Elaboration
Viticulture, organic and biodynamics. Xarel lo from the Can Mayol estate, located at 250m of altitude. Manual harvest in boxes, choosing the healthiest grain and treating it with much care. Fermentation during 4 weeks in tanks with the whole grain with the skin of the grape where you will find them protective and tannins that prevent the oxidation. Later resting in jars of clay 720 litres for 3 months. Wild yeasts. Contains No sulfur dioxide added. Has not been subjected to any treatment, clarification or filtration. Natural wines are made with great work in the vineyard and minimal intervention in the winery.
Pairing
By its structure and complexity, invites you to take it only. Ideal for sharing with the curious and wine lovers. Recommended to accompany dishes of japanese cuisine (sushi).
Cava Loxarel – 109 Brut Nature Gran Reserva

Elaboration
Viticulture, organic and biodynamics. Méthode Traditionnelle. 90% by Xarel·lo (harvest 2004) and run in February 2005. Over 109 months aging in the cava. Served with the original bottle, cork stopper with clamp and without sticking. The presence of lees natural yeasts. A brut great natural reserves of which have only been developed 1.000 bottles.
Pairing
Reserved for special moments, with good music and better company.
Sparkling wine Loxarel – MM of Loxarel 2009 – 2014

Elaboration
Viticulture, organic and biodynamics. Méthode traditionnelle. Harvesting is done in two phases: the Chardonnay grape harvest is carried out in the first week of September and the Pinot Noir the last week.
Pairing
Rice stews, "marmitako" tuna, fish soup, sushi.
Sparkling wine Loxarel – Refugi de Loxarel

Elaboration
Viticulture, organic and biodynamics. Méthode traditionnelle. Made with grapes from old Xarello vines of more than 70 years old, located in the finca Santa Susagna, in the middle of the natural reserve of the massif of Garraf. Elaboration of the base wine in the same cellar. Partial fermentation of Xarel lo in barrels of 500 liters. Aged to the gloom of the cellar during 32 months as a minimum. Beheaded under the order so that it arrives to our customers in the best conditions.
Pairing
Perfect to accompany dishes with forceful: game meat and braised meat. Usually, pairs well with all kinds of mediterranean recipes.
Sparkling wine Loxarel – Garnatxa Blanca de Loxarel

Elaboration
Viticulture, organic and biodynamics. Méthode traditionnelle. Slain from 15 months aging in the cava. 5.700 bottles. The output to the market of this new sparkling wine responds to the commitment of the winery to discover the virtues of the varieties of classic and native to the country to produce sparkling wines different and surprising. Vines of tall, situated 700m above sea level.
Pairing
Perfect for making the appetizer for his character fresh and light. By its salinity also pairs very well with oysters, shellfish, anchovies and ibérico ham. Hot starters and rice dishes. You can combine and served throughout the meal.
Sparkling wine Loxarel- Amalthea Brut Nature Reserva

Elaboration
Viticulture, organic and biodynamics. Méthode Traditionnelle. Slain from 15 months aging in the cava. Vineyards of the finca Can Mayol, located at 250m above sea level.
Pairing
By his character sympathetic and cheerful pairs very well with appetizers or to accompany a whole meal. Especially rice dishes, white fish, oysters and, en general, dishes of the mediterranean diet.
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