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2024
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Pink cava Grand Rosé Ars Codorníu Collection 2015
Rose Art Grand Opening
The Ars Collecta range responds to the oenological legacy of more than five centuries creating cavas in Codorníu. These are made in an artisanal way at Celler Jaume, a micro-winery where innovation, research and an exhaustive previous care of the vineyards give rise to cavas of the highest quality, expressive and guaranteed longevity. Ars Collecta Grand Rosé Gran Reserva has a unique blend of the varieties: Pinot Noir, trepat and xarel lo. At the international Bacchus competition 2020 was awarded a Gold Medal. You already have one more excuse to toast with this excellent rosé cava.Red Wine Guarda from LEDA Selección
BoxedGuarda de Leda is a signature wine, which is only made in certain vintages, only in those that are excellent. It has an aging of 30 months in barrels of French and american oak.Guarda de Leda is the premium wine of Bodegas Leda. It comes from the oldest plots that this winery cares for in the Ribera del Duero areas, Toro and Cigales close to the 100 years old and with very low yields.The add 2015 it was characterized by a soft spring and a long, warm summer that lasted until November. This allowed a long and full maturation in both sugars and phenolic compounds.. The harvest, after a manual harvest, boxes 12 kilos and triple selection of grapes, it was excellent. The maceration was very long reaching 25 days. All this has allowed a wine of aging with good balance., intensity in color and high tannic potential.Vino Tinto Maison Louis Jadot – Volnay Santenots 1er Cru 2015
SPECS
The commune of Volnay only produces red wines. But no Grand Cru 26 first growths. The vineyard is supported by an extremely thin composite subsoil of marl limestone Georgia and neighboring Pommard and Meursault part, on rocky ground limestone clay Bathonia. There are also plenty of calcium. The "Santenots" They are based on red chalky soil, on steep or flat terrain depending on the sector.VINIFICATION AND AGING.
The harvest is manual petty cash to preserve the integrity of the fruit. The grapes are carefully sorted by hand and then destemmed. Maceration of the grapes is done in open wooden vats or stainless steel during 3 SA week 4 weeks. The tanks are collected twice a day during fermentation. Aging takes about 18 months in barrels of our cooperage, about a third of which are new.PAIRING
grilled bluefin tuna, carne Tataki, terrines (rabbit, pig, etc ...), moussaka, calf liver, Burgundy fondue, steak tartare, roast veal, veal cutlet, duck breast salad, painted guinea fowl, Hard cheese paste.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)White wine Pazo Señoráns Collection 2015
Pazo Señorans Collection It is a white wine of the O.D.. Rias Baixas produced by the winery Palace Señorans. This wine is a varietal variety Albariño.The grapes used for the preparation of Pazo Señorans Collection comes from lowlands located near the sea, which it exerts a great influence on the growth of clusters.The soil in which the vineyards are located Albariño is Xabre (clay).After a manual harvest in plastic boxes, Pazo Señorans Collection goes through a meticulous selection in micro plots grains.This wine then macerated with their skins and alcoholically ferments at controlled temperature of 16º.Finally, Pazo Señorans Collection ages for at least five months in deposit with the lees and then rests in the bottle about 30 months.Pazo Señorans Collection born from the vintage of 2011 used for wine Pazo Señorans. The winery reserved a limited number of bottles that hit the market after two years of aging.Red wine El Coto Crianza 2015
DEVELOPMENT All the process is carried out with a rigorous control of the temperature of fermentation and maceration. It thus achieves a suitable balance between structure and balance.FOSTER Minimum 12 months in american oak barrels of 225 liters and 6 months in the bottle at least.Marqués de Vitoria Crianza 2015 (Magnum)
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 Crianza 25 cl.
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 the ideal companion for pasta dishes, vegetables and meats.Red wine Beronia – Beronia 3/8 Foster 2015
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 the ideal companion for pasta dishes, vegetables and meats.Red wine Beronia Crianza
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.We drink red wine 2015
Awards89 Points Guide AkataVino WineXtreme ed. 2017White wine Raimat 100 Wooden case 2013 – 2015
All of our history captured in a single wine. Raimat 100 commemorates the centenary of the winery with the best of our experience and the unique personality of our environment. Wine stores only, of great complexity and elegance, with different orveles texture; profound and long-term, worthy of collectors. The result, a vintage white a singular of international prestige.DEVELOPMENT (VINIFICATION)In the development of Raimat 100 the grape is pressed manually by extracting to a maximum of 50% of the must and goes directly to new French oak barrels where it ferments at a controlled temperature of 16 ºC, part with natural yeasts. A percentage of the must is clarified (to give finesse and length) and the other is not clarified (to give texture). A parenting 6 months on lees with battonage weekly to give creaminess and malolactic fermentation in a small proportion of them.PAIRINGRaimat 100, a white wine ideal companion for meats and poultry, seasoned with honey, tarragon, vanilla, nuts. Ideal with shellfish and cream sauces, or butter.PRIZES ADD 201394 POINTS GUÍA GOURMETS 201694 POINTS YEARBOOK OF WINES (THE COUNTRY) 201692 POINTS GUIDE PEÑÍN 2016SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2015SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2015Wine Proelio strain to Strain
Wine Proelio Foster 2014The Red Wine Proelio strain to Strain is developed from a 100% Tempranillo from strains in glass, of more than 45 years old, located at an altitude above the 650 m and north facing, after being subjected to a double selection: the land, paramount limestone with boulders and strains, choosing the less load natural and of smaller cluster.Selected grapes in boxes of 18 kg is cooled to 5 ° C during 12 hours before being processed in selection table. Development with a 40% grape whole is selected, and tread in the traditional way. The rest destemmed and pressed. Cold pre-fermentation maceration, after which the grapes ferment with their indigenous yeasts. The work with the hat is done without the use of bombs by pressing. Malolactic fermentation in barrels 225 L oak francés. After an upbringing of 10 months, passes fudres of 2500 L during 7 months, after which you do the refining in concrete tanks.