2024

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Red wine Bodegas Baigorri – Baigorri B70

Red wine made from vines very old more of 70 years old grown in small plots in the Sierra de Cantabria. Grapes of the variety Tempranillo hand-selected, grain by grain, using selection tables for vibration and weight. Preparation separate in Barrels open 600 liters. After separating the wine from tears, taking advantage of only the came-from-the-repiso. Malolactic fermentation and 22 months aging in new French oak barrels and grit extra fine.PairingTo accompany any kind of dish high restoration. Also with red meats, game birds and iberian.Awards
Wine Advocate: 2012 94 Points
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 ecological Ezar – 714 Ezar Booking

This wine has been subjected to a process of aging in barrels of French oak during a period of 18 months, after which has remained in the bottle to the highest level a minimum of 18 months more.
Production
100% ecologicalPairingA good choice to accompany red meats, hunting of pen-and-roasted. Recommended for the consumption of braised meats or spicy. Perfect companion for stews, vegetables, inlaid, cecina, semi-mature cheeses, smoked fish, grilled vegetables, etc...
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.PairingTo 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 – Baigorri Reserva Magnum

Red wine elaborated with grapes of the variety Tempranillo. Only used vines are considered old, with reduced production. Macerations long in stainless steel tanks and in tinos wood. Stirred natural gravity. Malolactic fermentation and 18 months aging in new French oak barrels.PairingGreat expressiveness with game meats, roast lamb, pig, birds and dishes of high cuisine.
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 Baigorri – Baigorri Crianza

Red wine elaborated with grapes of the variety Tempranillo, Grenache and other small proportions of other indigenous grapes. All have been hand-selected, using selection tables for vibration and weight. Long macerations and fermentations intercellular deposits special. 14 months aging in barrels of French and american oak.PairingIt is a wine ideal for any type of cooked, seasonal vegetables, white meat and hunting light, rice and tapas in general.
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 bottlesFoster A slow process of minimum 8 years of ageing between oak barrel and bottle.
Red wine Bodegas Baigorri – Baigorri Carbonic Maceration

Red wine of the year prepared to part with whole clusters and part with beans despalillados of the variety Tempranillo. The pre-fermentation maceration of the grapes cold, fermentations are short, in stainless steel tanks in combination with the traditional treading of the grapes gives this wine a strong personality, making it different from the wines of its kind.PairingIt is a wine intense suitable for salads of the season, inlaid, folders, creams, game dishes, rice black, roasts and red meats.
Wine rosado Bodegas Baigorri – Baigorri Rosado

Rosé wine elaborated with grapes of the variety Tempranillo and Garnacha, grape depalillada and hand-selected, using selection tables and vibration. Fermentation with indigenous yeasts specially selected low temperature in stainless steel tanks, together with their lees. Bottled, avoiding as far as possible, oxidation, in the month of February.PairingIt is a wine particularly suitable for snacks of any kind, fish and seafood .
White wine Bodegas Baigorri – Baigorri White Fermented in a Barrel 2014

White wine elaborated with grapes of the variety Viura and Malvasía. Macerated a few hours with their skins for later move to press. The fermentation and aging is done in new barrels of French oak with a toasty-specific, together with their lees, batonándose regularly during 8 months.
PairingWine is especially indicated for any kind of fish. For its preparation and its structure allows to combine even meat light poultry such as chicken, turkey, partridges, duck...and the different ways to make it. It is a specially selected wine to snacks of cheese, tables of iberian and nuts.
Red wine Legaris – Legaris Calm

Legaris Calm it is a red wine Gran Reserva very broad, powerful and elegant, that is the result of a project of study of the region and selection of vineyards to find those that best reflect the spirit of Ribera del Duero. This wine teardrop nocturno is ablend unprecedented in each year composed of 2 elements: wines from old vines harvested by hand, they bring elegance and wines of teardrop night, that bring power to the mix.
DEVELOPMENT (VINIFICATION)
This wine Gran Reserva tinto is a blend unprecedented in each year composed of 2 elements:-Wine from vineyards centenarians in glass, in Tubilla of the Lake (Burgos), to 930mm altitude, harvested very ripe to hand. It starts with a cold pre-fermentation maceration of 1 week. The alcoholic fermentation is done with indigenous yeasts in a small tank troncocónico, doing bazuqueos manuals frequently. Once finished the alcoholic fermentation and after determined by tasting the end of the maceration, it performs the pressed rear with manual press spindle. This wine is the most elegant part of the wine end.-Wine from tears night. At the end of each day of harvest, in the best deposits of each crop that have been descubados on that day, and before performing the press the next day, let the little wine that is left in the reservoir, drain by gravity through the pasta. To do this left open a faucet all night, collecting the resulting wine in a container. Before leaving the winery, we check that all is well, we turned off the lights and closed the winery. The next morning the wine obtained is introduced into the barrel, identifying the deposit of source. The wine will remain in the same barrel until the end of your parenting. These wines have a very high concentration, providing power to the mix.The malolactic fermentation of these wines is carried out separately in new barrels of French oak 3 tonelerías different. The subsequent aging in barrel lasts for 24 months. Once the aging, it performs a blend final 7 barrels, looking for the best expression of the Tempranillo from this vintage. Only clarifies gently before bottling. Not bottled in all vintages, but only in those considered to be the wine end is of exceptional quality.
VINEYARD (VITICULTURE)
The vineyard began its cycle this year promptly, having a cycle dizzying helped by the good water status of the ground due to sufficient winter rains and the high temperatures of the spring in the Ribera del Duero. The advancement phenology was recovering by the vine, reaching finally the moment of the veraison dates in the less-developed, while the harvest was brought forward in a greater extent due to the intense heat registered during maturation. We can speak of a first harvest is composed of grapes with maturation times intense, for later to go forward in the maturation of the overall area of gradual form to the time you would be checking the collection, this year, with more relaxation than usual due to the good weather, and in particular to the absence of rain or frost. The result has been wines with an alcohol content slightly higher than usual, acidity is more balanced than expected in relation to the temperatures recorded, a high accumulation of color and above all a profusion of phenolic, furthermore, tannins of good quality, the have been ripening for a long duration.
PAIRING
Lamb Spanish, red meat grilled or roasted, game stews and cured cheeses paired to perfection with Legaris Calm.
AWARDS
94 POINTS GUÍA GOURMETS 2018
92 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
92 POINTS TASTING ANDREAS LARSSON 2017
91 POINTS GUIDE PEÑÍN 2018
91 POINTS WINE SPECTATOR 2016
GREAT GOLD MEDAL BACCHUS - 2017
GOLD MEDAL DECANTER WORLD WINE AWARDS - 2017
SILVER MEDAL CINVE - 2017
SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2017
SILVER MEDAL MUNDUS VINI - 201
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.FosterThe 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.PairingVegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.
White wine – Staff

VineyardsBordón 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.
ElaborationExtraction of the must and fermentation in stainless steel tanks at a controlled temperature of 16 C to enhance the fruity aromas of the variety.PairingFish, 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 Bodegas Baigorri – Baigorri Garnacha

Red wine made from vineyards very old low production. Grapes of the Garnacha variety hand-selected, grain by grain, using selection tables and vibration. The grapes are without compressing marinated in special tanks with temperature control and long fermentations intercellular. The nursery phase lasts 14 months in new barrels of French oak.PairingWhite meat, birds and spices. Seafood and fish cooked (hake, cod...). Cheese, in particular, goat and blue.
Tinto Pesquera Reserva

Tinto Pesquera it is one of the wines more highly acclaimed within and outside of our borders. When the critic Robert Parker compared Tinto Pesquera 1982 with the extraordinary Pétrus (one of the most expensive wines and precious in the world), the doors of the most demanding markets were opened to this tag.Fishing is a must on the wine list of any restaurant with character. The great 'Ribera del Duero', after Vega Sicilia. A wine created by Alejandro Fernandez at the end of the seventies that changed the history of Ribera del Duero. Pesquera style marked the path that others would follow elaborate and success forced the government to recognize the Ribera del Duero designation of origin.The wines of 'Fishing' are produced always from whole fruit, despalillados. The fermentation, temperature-controlled, lasts between two and three weeks. After pressed, and without clarifying, the wine passed directly to an intelligent and subtle combination of oak barrels american and French with various toast. There will be based, between the frequent racking, during 18 months, the 'Reds Fishing' and not less than 24 months 'Reserves' and 'Large Reserves'.
Viña Herminia Crianza (Magnum)

Your parenting 12 months gives a complex character and fruity, alive and clean. The wine is round and wide, reflection of the good work and the tradition of the Rioja.
Pairing
Ideal to accompany red meats, game dishes or mature cheeses.
Viña Cubillo Crianza 2012

Harvest
The grape harvest began on the day 6 October in "Vineyard Zaconia" with the white grape varieties, the day 9 October in "The Viña Tondonia Estate" with red varieties and finalized the 30 October after harvest "Viña Cubillas" and "Viña Bosconia".
Aging
Aging in barrels during 3 years, subject to 2 fillings per year.
Bottled
Clarified with egg whites. Bottled unfiltered.
Production
93.000 bottles
Pairing
It is the perfect companion for all kinds of legumes, tapas and hors d'oeuvres varied.
Red wine – Viña Paceta

Viña Paceta it is a red wine crianza from the O.D.. Rioja prepared by Bodegas Bilbaínas. It is a single variety of Tempranillo, grape par excellence of the region Rioja.The grapes to form Viña Paceta it comes from an iconic estate nestled in Halo, municipality known for the high density of wineries that you have and the quality of the same.Viña Paceta is formed from the de-stemming of the grapes, that makes a maceration of fifteen days subsequently. The wine ages eventually during 12 months in american oak barrels.
Red wine Marqués de Tomares Excellence

Collection: Manual harvest with baskets.Elaboration: 55% carbonic maceration and 45% grapes destemmed. Maceration for 19 days with 3 stirred daily.Foster: 3 months in new barrel of american oak and 9 months in bottle.
Recommended: It combines perfectly with cheeses, meats soft and blue fish.
Red wine Marqués de Tomares – Monteleiva Crianz

Pairing
Veal, lamb, milk-fed veal, poultry.
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.
Vino Blanco Yellow Tail Chardonnay

The philosophy behind the brand Yellow Tail is to offer wines simple oriented to those who wish to enjoy a glass of wine with friends without major complications. Yellow Tail Chardonnay it is a white wine and fresh style lightweight, agrafeasible, refreshing, perfect to eat between friends or to celebrate the small joys of life.This wine is for sale in 40 countries -occur 100 millions of liters of wine per year- it has become the fourth wine brand most important of the world and the second most sold in the united States.DEVELOPMENT (VINIFICATION) Yellow Tail Chardonnay is made with grapes from vineyards of the highest quality. The fruit is pressed gently to extract the maximum freshness and flavor. The fresh grape clarified is fermented using a selection of different yeast strains. This adds complexity and texture to the wine end. The maturation of the lees of yeast, the malolactic fermentation and oak is used to impart creamy flavors of nougat, add richness and balance the acidity.
PAIRING
Ideal to accompany seafood dishes, fish, or desserts.
Vino Blanco Yellow Tail Moscato

Yellow Tail Moscato this is a white wine vibrant, full of flavor and personality. Yellow Tail Moscato is made with grapes from the best vineyards. The fruit is harvested in the cool of the night, to retain the maximum freshness and flavor. Para to ensure the smoothness on the palate, is used the must flower with a light pressed. The wine was stabilized and filtered cold to preserve all of its aromas.
DEVELOPMENT (VINIFICATION)
The Moscato Yellow Tail is made from grapes from vineyards of the highest quality. The fruit is harvested in the cool of night to retain maximum freshness and flavor. The must is obtained by leaving it out and applying slight pressure to ensure maximum softness in the mouth. Once developed, the wine is stabilized and filtered in cold to maintain their rich aromas and their freshness. Then assembled and added to a concentrated juice of grape to reduce their alcohol content.
PAIRING
Enjoy Yellow Tail Moscato well chilled, as aperitif and with salad in summer.
Pommery Champagne Cuvée Louise Brut Nature

The Cuvée Louise it owes its name to a great lady of Champagne, Madame Pommery, a brave woman, entrepreneurial, that marked a style in the elaboration of champagnes to take the reins of the business after the death of her husband.Since 1979, this cuvée de prestige, elaborated with grapes of the best plots, has maintained their style of great purity, finesse, demand and rigor.
Vineyards
Chardonnay grapes from Avize and Cramant Grand Cru. Pinot Noir Cru of Ay Grand Cru
Winemaking
Alcoholic fermentation and malolactic fermentation in steel tanks, selection of the best bucket, and second fermentation in the bottle according to the méthode Champenoise.
Aging
Aged between six and eight years in bottle before disgorgement.
Cava Codorníu – Gran Codorníu Chardonnay Reserva

Gran Codorníu Chardonnay Reserva it is the true reflection of a grape, a terroir and a vintage, the best expression of the Chardonnay grape from our vineyards older. The fruit notes stand out in this Brut Nature cava. Its magnificent structure has its source in the fermentation in contact with oak for part of their base wines and in the ageing for more than 15 months.DEVELOPMENT (VINIFICATION) We plan the optimum moment of harvest for this variety. After the destemming and pressing of grapes, we obtain the musts which ferment at a temperature of 15-17 °C for 12-15 days. A part of the must of Chardonnay fermented in contact with oak, getting new shades. greater structure and complexity. Once you have completed the fermentations, is performed the blend and bottled the resulting wine along with the expedition liqueur, that determines your dosage Brut Nature. Bottles made the second fermentation followed by an aging period of a minimum of 15 months contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 °C). This is the traditional method, also used in the production of champagne.VINEYARD (VITICULTURE) The Chardonnay grapes used in production come from Costers del Segre, area marked continental climate, with large temperature differences between day and night and with poor soils and shallow, that avoid excessive vigor of the vineyards and provides great concentration, body and greater intensity of aromas of ripe fruit in the cava. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as fresh as possible and preserve their intense aroma.
PAIRING
Gran Codorníu Chardonnay Reserva is a cava ideal to enjoy over a meal as its complexity improves the dishes more versatile: risotto, seafood platter, dishes of sea and mountain, “magret” of duck, Upholstery, smoked and strong spices.
AWARDS (AS YOU ADD)
Cava Codorníu – Gran Codorniu Pinot Noir

Gran Codorníu Pinot Noir it is the true reflection of a grape, a terroir and a vintage. The best expression of the Pinot Noir grapes of our vineyards older. Codorníu pioneered the cultivation of this variety, and this long experience has enabled us to take a step forward and create a cava exclusive, that enhances the unique nuances of this variety and of this add. A Brut rosé, with an intense aroma of red fruits and citrus, full of freshness and vivacity. Different, elegant, bold, unique and authentic.DEVELOPMENT (VINIFICATION) We plan the optimum moment of harvest, looking for an optimal maturation of the Pinot Noir grapes that provide us with the best potential of color in the skin in addition to good acidity and a moderate alcoholic strength,. After despalillar the grape, let this macerate, leaving the must in contact with the grape skin for a few 3 the 4 hours. Then filter the wort, because of the pink color, and proceeds to start the fermentation at a temperature of between 15 and 17th C. Later it is bottled the wine along with the expedition liqueur, that determines your dosage Brut. Bottles made the second fermentation followed by a period of ageing in contact with lees of the yeasts in our underground cellars at a constant temperature (15-17ºC). This is the so-called traditional method, also used in the production of champagne. En total, the wine will spend a minimum of 12 months in the cellar.VINEYARD (VITICULTURE) The grapes Pinot Noir used in the elaboration of Gran Codorniu come from vineyards of the D. Or. Quarry. These vineyards are the oldest in Spain (over 25 years old) and are located in an area suitable for its cultivation, Riudabella, where the climate is mild continental favors an optimum concentration of the fruit, a greater body and aromatic intensity. The soils are stony, what prevents an excessive force from the vineyard. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The vintage of the Pinot Noir grapes takes place in mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact.
PAIRING Gran Codorníu Pinot Noir is an excellent companion snack consisting of rice fish. Perfect with salmon and blue fish raw (in sashimi, sushi, carpaccio or tartare) or grilled, since its acidity balances the fat content of these fish.
AWARDS (ATTENTION LACK ADD)
White wine Flore de Carme Albariño

Preparation with a unique, Frore de Carme it is one of the albariños more exceptional. Its creator, Eladio Piñeiro, only produces this wine in the vintages that he considers. The wine is dense and full-bodied, with a good balance of fruit and alcohol, glyceric and with many nuances. All this supported by a great freshness and minerality. Their vines have an average age of more than 25 years old, bringing more of the five transition to biodynamics.The external image of Frore de Carme is as neat as its contents, highlighting the following aspects:• Label thermo-sensitive, that lets you know the optimal temperature of consumption.• Glass stopper airtight, tested in the united States and on the Rhine, that allows corkage manual. The system favors the evolution of wine, prevents oxidation and maintains the spectrum of floral and fruity Albariño, avoiding defects of cork and conjuring the contamination by TCA or anisoles.• Design of the bottle, which represents an amphora modern glass top quality.• Iconography, logos and bottle designed by Eladio Piñeiro and made by the artist Jaime Asensi.Awards 93 points guide Peñín
White wine Amodiño

Amodiño Albariño it is a singular wine of slow fermentation whose subsequent aging is carried out with its own lees, with the of add earlier and the later. It is precisely this peculiarity which gives it a unique character and an evolution in the bottle, rich in nuances, through his long life.Under the warranty that offers a Designation of Origin Rias Baixas, the vineyards of this Amodiño Albariño are distributed in privileged areas within the varied orography of the Valley of the Salnés and Ribeira del Ulla. The harvest of the harvest of the year 2015 occurred during the last week of September and first of October, carrying out green pruning and a later selection in each plot as the clusters reached its maturity.After the selection of the clusters in the winery and subsequent maceration - a process that lasts between eight and ten hours - with the skins, its fermentation is spontaneous and takes place with their own indigenous yeasts at a low temperature and very long.It was aged on its fine lees, performing beating monthly in tank stainless for twelve months, to which he is joined by three months with the lees of the vintage previous (2014) and three with the rear (2016). Next, matured five months in cuba, and it was bottled under the iconography and the design of Eladio Piñeiro in December 2017. Your marketing begins already in march 2018.Piñeiro produces this Amodiño Albariño in their cellar Frore of Carme, space in which their wines acquire the exceptional conditions of soils of different zones of influence of the Estuary of Arousa.This 100% Albariño of skin maceration will provide any of your events a special touch and intense. As own of the galician land that is, a cup of Amodiño Albariño maridará perfectly with any tray of fresh seafood to happy lobster, mussels or crab, among other options. Also with fish such as cod, tuna or turbot will be an excellent idea, although for those that prefer to combine with meat products, it is recommended that you do with poultry.Also, pair with dishes with soft cheeses elaborated with milk of goat, with creamy risottos, or with pieces of sushi, for those of you that are regulars to the japanese food.
White wine Envidia Cochina Albariño

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.
Sale!

Albariño white wine Leiras

In this white, produced in the Rias Baixas, to the Codorníu Group, you will find freshness, minerality and elegance, three qualities that define the wines in the subregion of Val do Salnés, from where come some of the best Albariños of the D. Or.Piles (farms in galician) it is a single variety of grape Albariño (100%). This wine pairs perfectly with fish, seafood, snacks, rice or pasta. Its structure allows also to accompany white meats or sausages.
Galician white wine Albariño Daviña

Young white wine cellar Adegas Valdes fresh with fruity and citrus.
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 chocolateblack, 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 andAmerican.
Label the work of the artist Mª Pi Rivera
Red wine Grullas Paso

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.
White wine Edra BlancoLuz

ʱ??BlancoLuz", that makes lovers of white wine to have the pleasure at your fingertips. This vid, almost unknown in the vineyard Spanish, provides a wine, wine of good table, is made to the 100% with the variety Viognier white full-bodied with a texture that is too smooth. The attack evokes aromas of flowers very fine, as honeysuckle, rosemary and fresh fruits such as pineapple and apricot, evolving then to the pear sweet, and ending curiously enough in aromas intrísecos to our climate, as dried fruit and lightly toasted. It is also spicy and for its high maturity, fills the mouth of honey and sweet sensations. Perhaps the 2012 is the best add up to now, spectacular.There is a variety easy in your culture and has been crafted with care and maximum protection. Unknown in our area, for that reason it will be labeled as Table Wine. The vintage and the variety on the back.To move all the work done in the vineyard to your glass of wine, it is macerated in cold to extract all their treasures trapped in the skin of the grape and transferring them to the liquid gold, the must, with the care of a fermentation soft, are transformed into an explosion of sensory when it is about the wine to our senses. A small fraction is fermented in oak barrels, to achieve an unforgettable experience when you decide to try it. White fish and shellfish such as crab, lobster and scallops make their smoothness engolosine your mouth.The photo of the label, “Ne Timeas I”, it is the work of artist Mary Pi Rivera, huesca international recognition.
Red wine Vineyards of Aromaz – Aromaz

Aromaz it is one of the last projects of the family Osborne-Osborne. Born in the heart of Castilla La Mancha, in the finca La Cañada, one of the most beautiful of the region.The grapes for the Aromaz come from a single payment called The Captain, the vineyard of the highest estate, with strains in the glass of more than 40 years resting on limestone based soils and stony. There the yields are very small and the quality very high, as certifies every sip of Aromaz.It is a red, fruity-packed with typicity and character. Of cover layer and cherry color, the spices and berries are dealt the role in a nose to be seductive. In the mouth it is kind and noble, of elegant touch and a good fruity. Juicy, balanced and long finish.
Red wine Casa Maguila – Perhaps

The Casa Maguila It has the habit of baptizing their wines with names boleros. This is particularly inspired by the famous song by Cuban artist Osvaldo Farrés "Perhaps, maybe, maybe". We have a wine balsamic on the nose and mouth, with aromas of ripe fruit and a balanced taste, tasty and long.
Winemaking
Mechanical destemming and grape selection on vibrating belt. It encuba dry ice lowering the temperature to 6 ° C and allowed to start fermentation spontaneously. Malolactic fermentation in barrel.
Aging
Parenting 20 months in French oak barrels, of which 80% They were new and the rest used.
Limited production
1.812 bottles
Pairing
White meat, red meat, traditional cuisine and Mediterranean cuisine.
Red wine Casa Maguila – Angelitos Negros

Angelitos Negros it is a red wine with D. O. Toro, elaborated with grape variety 100% Tinta de Toro (Tempranillo), from vineyards of between 20 and 40 years planted in sandy soils with high percentage of limestone and cultured on glass in the traditional way.The grapes to get the wine Angelitos Negros, are selected at harvest and in the cellar, by performing an exhaustive selection of the grapes, by choosing only the ones which reach their optimum point of ripeness and healthiness. The grapes for the wine Angelitos negros are encubadas and fermented in whole grains. Carbonic maceration a day and a half, pressing and barreling to perform the malolactic fermentation in concrete tanks. Later Angelitos Negros performs an aging process of 6 months in barrels of second year 50% French oak and 50% american oak.
Red wine Caesar Prince

Caesar Prince the Duke was the father of Ignacio, it seems that outside of the nobility and the really nobility had. I used to say "a long title and low pay". He was a man austere but full of values, deep values that give the roots, the work and the love for his own. He never stopped working, all the days of his life went out into the field, always pending, always in their things.Today we have this wine thanks to his work in the vineyards, to improve and maintain the vineyards, to suffer the vintages, your unconditional support.Caesar Prince is more than a brand, it is our badge and our responsibility. Make the wines your best is not enough, also have to transmit our history, our values, for the enjoyment of all and for the generations to come will get them this lesson, it will be his best legacy.Is the wine most recognized winery and one of the first wines of the Appellation of Origin Cigales in being present in the letters of the most prestigious restaurants.It is made with grapes from vineyards of between 70 and 100 years old, of the plots The Black, The Stop, The Sheepfold and The Sailboat, located on hillside with little slope. Although the vineyards there are other varieties, only be harvested for Caesar Prince the strains of the Tempranillo variety, with very low yields. The soils are composed of clay and sand in-depth, with a lot of pebbles on the surface.After 14 months of ageing in oak barrels, the result is an elegant wine, fine and subtle.Awards93 points guide Peñín
Rosé wine Caesar Prince – Charlatan

The words flow with agility, there is a great struggle for intervening in the conversation, there is a huge desire of communication... it is the time of "charlatan". A wine dedicated to the lovers of the talk, to the big talkers, as we are... let us know what you know well!Charlatan it is the latest innovation from the winery, a rosé wine that is far from the classics that are made in the Denomination of Origin Cigales. It is made with the grape Garnacha Tinta but his direct pressing and fermentation at low temperature favors a pink color, very pale, without losing the aromas of fruit and flowers typical of the variety. A pink with a soul of white.‘Charlatan’ is a wine modern, relaxed and without complexes, eye-catching and festive. A pink to make you cool in any occasion.