Quarry
Showing all 38 resultsSorted by latest
-
Pink cava Grand Rosé Ars Codorníu Collection 2015
Grand Rosé Ars Collecta 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. -
Sparkling O.D. Rias Baixas: Eidosela bubbles Atlantic Extra Brut.
Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old. Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste -
Sangría Alma Atlántica Rosé
Discover the most refreshing and Atlantic side of the mencía with Alma Atlántica Sangría Rosé, the first pink sangria of the Atlantic. -
Sparkling O.D. Rias Baixas: Mar de Frades Brut
Elaboration: Very intense work on sorting tables and transfer of the grapes to the press, where a bleeding yields a 40% wort . Following is controlled fermentation at 15 ° C. He gets up care in the rest of the process: trasiegos, embotellados etc., maintaining most of their aromatic richness and intensity of the nuances. 2ª fermentation and aging Fermentation in the bottle at 12-13ºC and aging with the lees until disgorgement when the lees are expelled and filled with the same sparkling wine.. Cata: I lemony yellow gold. In nose is fine, complex and expressive. First manifest features of aging in bottle and sea water background, eucalyptus and white fruit of deep memory Albariño. Fund toast and almond shell. The palate is broad, tasty, creamy and fresh. Again own notes appear with the end variety of sweet and fresh mouth. -
Altos de Torona Brut – Sparkling albariño (Box of 6 bottles)
Altos de Torona Brut belongs to the D. O. Rias Baixas, specifically, the subzone of O Rosal. Composed by grape 100% Albariño and has an annual production of 7.000 bottles.This is a sparkling heights with the resonances of mystical. Our particular idea of paradise transmits from the S. XII the essence of the wine culture of the monks of Tui. -
Cava Codorníu – Jaume Codorníu Magnum
Cava brut Magnum Jaume Codorníu is a unique edition for quality cuisine. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 monthss, that makes it the perfect accompaniment for our cuisine.DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Blanc de Blancs Reserve. After de-stemming and pressing of the grapes, we obtain the musts,which ferment at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, performed the assembly and subsequent retractions following the traditional method, known as "method champenoise". The bottles pass to the underground cellars (at a temperature lower than 17 ºC) where takes place the second fermentation followed by a period of ageing. En total, the wine will spend a minimum of 15 months in the cellars, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the lees deposited after the second fermentation.Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper.VINEYARD (VITICULTURE)The grapes used for the production of Anna de Codorníu Blanc de Blancs Reserve come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, fact that favors an optimal concentration and gives it freshness and more capable of aging, as well as more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact. Xarel lo varieties,The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral.PAIRINGAnna de Codorníu Blanc de Blancs Reserva is a cava brut gastronomic, it is a good ally to accompany home to a menu: incoming, sautéed vegetables, Fish, seafood, meats stewed pearl, desserts... and many preparations more.AWARDS91 POINTS JAMES SUCKLING 201890 POINTS GUIDE 365 DAYS (LIVE THE WINE) 201890 POINTS GUIDE PEÑÍN 2015GOLD MEDAL BACCHUS - 2014GOLD MEDAL CINVE - 2015GOLD MEDAL EFFERVESCENTS DU MONDE - 2014GOLD MEDAL INTERNATIONAL WINE CHALLENGE - 2015SILVER MEDAL BERLINER WEIN TROPHY - 2013SILVER MEDAL CINVE - 2014SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2015SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2014SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2016SILVER MEDAL TASTING.COM (JERALD O'KENNARD) - 2016ONE OF THE BEST 10 SPARKLING OF THE WORLD EFFERVESCENTS DU MONDE - 20142 STARS HARPERS WINE STARS - 2017 -
Cava Codorníu – Anna de Codorníu Blanc de Blancs Magnum
The Anna de Codorníu cava brut Blanc de Blancs Reserve is a unique edition for quality cuisine. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 mese s, that makes it the perfect accompaniment for our cuisine. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Blanc de Blancs Reserve. After de-stemming and pressing of the grapes, we obtain the musts,which ferment at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, performed the assembly and subsequent retractions following the traditional method, known as "method champenoise". The bottles pass to the underground cellars (at a temperature lower than 17 ºC) where takes place the second fermentation followed by a period of ageing. En total, the wine will spend a minimum of 15 months in the cellars, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the lees deposited after the second fermentation.Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper. VINEYARD (VITICULTURE) The grapes used for the production of Anna de Codorníu Blanc de Blancs Reserve come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, fact that favors an optimal concentration and gives it freshness and more capable of aging, as well as more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact. Xarel lo varieties,The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral. PAIRING Anna de Codorníu Blanc de Blancs Reserva is a very gastronomic brut cava, it is a good ally to accompany home to a menu: incoming, sautéed vegetables, Fish, seafood, meats stewed pearl, desserts... and many preparations more. AWARDS 91 POINTS JAMES SUCKLING 2018 90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018 90 POINTS GUIDE PEÑÍN 2015 BACCHUS GOLD MEDAL - 2014 CINVE GOLD MEDAL - 2015 MEDALLA DE GOLD EFFERVESCENTS OF THE WORLD - 2014 INTERNATIONAL WINE CHALLENGE GOLD MEDAL - 2015 MEDALLA DE PLATA BERLIN WINE TROPHY - 2013 CINVE SILVER MEDAL - 2014 PLATA MEDALLA WORLD COMPETITION IN BRUSSELS - 2015 PLATA MEDALLA WORLD COMPETITION IN BRUSSELS - 2014 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2016 MEDALLA DE PLATA INTERNATIONAL WINE CHALLENGE - 2016 SILVER MEDAL TASTING.COM (JERALD O'KENNARD) - 2016 ONE OF THE BEST 10 SPARKLING OF THE WORLD EFFERVESCENTS DU MONDE - 2014 2 STARS HARPERS WINE STARS - 2017 -
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. -
Cava Codorníu – Gran Codorníu Chardonnay Reserva
Codorníu Chardonnay Gran Reserva is a faithful 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 origins in the fermentation in contact with oak of part of its base wines and in aging 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, The blend is made and the resulting wine is bottled together with the expedition liquor., 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 an ideal cava to enjoy throughout a meal since its complexity improves the most versatile dishes.: 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
Great Codorníu Pinot Noir is a true reflection of a grape, a terroir and a vintage. The best expression of the Pinot Noir grapes of our vineyards older. Codorníu was a pioneer in the cultivation of this variety and this long experience has allowed us to take a step forward and create an exclusive cava., 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 to consistent appetizers or fish rice dishes.. 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) -
Cava Codorníu – Sweet Anna of Codorníu
Dulce Anna is a fresh and versatile cava. A champagne made primarily with Chardonnay, to complete your blend with the traditional varieties of Macabeo, Xarello and Parellada. The result is a cava fresh and soft on the palate, full of vitality. Fantastic combination of fruity scents with the balance sweet in the mouth. The two phases taste, harmonize perfectly: the smell compliments the taste and reciprocally. On the nose it is appreciate fresh notes of fruits of spring and white flowers, memories of peaches and almond flowers. In the mouth provides a pleasant feeling of density, always keeping a great freshness and vitality. -
Cava Codorníu – Anna de Codorníu Blanc de Blancs Reserve
The Anna de Codorníu cava brut Blanc de Blancs Reserve is a unique edition for quality cuisine. The vivacity, the freshness and fruitiness of the wine cellars Chardonnay of Anna is enriched with a nurturing of cava reserva, namely, of more than 15 mese s, that makes it the perfect accompaniment for our cuisine. -
Cava Codorníu – Anna de Codorníu Rosé
Anna de Codorníu Rosé : femininity and seduction in a pure state is the definition more appropriate for this cava brut. The whole essence of Anna is expressed in this cava rosé: a sensuality that ranges from its unique design to your wine making, that gave a freshness, personality and aromatic intensity that turn every cup into a great occasion. DEVELOPMENT (VINIFICATION) The harvest of the grapes for Anna de Codorníu Rosé is made of night, taking advantage of the lower temperatures and quickly, to preserve the varietal aromas and prevent oxidation of unwanted. To reach the winery, is performed a pressing immediately after, during 24-48h to make a natural clarification at low temperatures. The winemaker decides on the basis of the target color what percentage of the flower must be intended to this cava, which is more fragile and delicate but at the same time, more elegant, fresh and aromatic. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling. VINEYARD (VITICULTURE) The grapes Pinot Noir and Chardonnay used in the production of cava Anna de Codorníu Rosé, come from own vineyards located in Lleida, the region of more continental climate of the D. Or. Quarry. This location favors an optimal concentration, less acidity, more body and greater aromatic intensity in the grapes. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest of these 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 and prevent oxidation processes or spontaneous fermentations. PAIRING Gastronomic cava par excellence, Anna de Codorníu Rosé pairs with a large amount of dishes to perfection. A perfect complement to dishes that contain fish blue (tuna, salmon or sardines), rice and pasta. Also Ideal pairing with salads, fruits, vegetables, with birds, of dark meat such as quail or pheasant. It is a cava rosado brut ideal for tasting by the glass with all kinds of caps. AWARDS 93 PUNTOS ULTIMATE WINE CHALLENGE (USA) 2017 GOLD MEDAL TASTING.COM (JERALD O'KENNARD) - 2016 MEDALLA DE PLATA BERLIN WINE TROPHY - 2013 PLATA MEDALLA WORLD COMPETITION IN BRUSSELS - 2012 PLATA MEDALLA WORLD COMPETITION IN BRUSSELS - 2009 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2014 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2013 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2011 MEDALLA DE PLATA INTERNATIONAL WINE CHALLENGE - 2014 BEST IN CLASS INTERNATIONAL WINE & SPIRIT COMPETITION - 2011 -
Cava Codorníu – Anna de Codorníu Blanc de Noirs
Anna is dressed in night to surprise us with the utmost sophistication and elegance. Anna de Codorníu Blanc de Noirs is a vital and expressive brut cava that consolidates Anna in the first row among the pioneers in the production of new conception cavas.: the Blanc de Noirs. Discover a cava white made exclusively with red grapes (Pinot Noir), with aromas of violet and red fruits. Because of its history, its blend and its versatility, Anna has become the cava most iconic symbol of Codorníu. DEVELOPMENT (VINIFICATION) For Anna de Codorníu Blanc de Noirs we plan the optimum moment of harvest, despalillamos the grape and the prensamos gently. To be treated of grapes, the grape skins remain for some time in contact with the wort, and we use only the first fraction of this for the base wine of cava brut Anna Blanc de Noirs. These base wines show shades of pink soft in the beginning, that subside throughout the fermentations to be in a champagne color, more intense than those from white varieties. Once completed the fermentation and stabilized the wine, add the liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 15 ºC) where takes place a second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine passes 9 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement. Subsequently it is added to a quantity of expedition liqueur, and finally, cover definitely the bottle with a cork stopper. VINEYARD (VITICULTURE) The grapes used in the production of Anna de Codorníu Blanc de Noirs come from vineyards of continental climate on soils of slate of the D. Or. Quarry. The thermal oscillations of day and night are very pronounced; this favors an optimum concentration, more body and greater intensity in the grape. 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, to keep the grapes as cool as possible and thus to keep their aromas intact and prevent processes of oxidation and spontaneous fermentations. For this product, the entry of grapes in the winery is very careful and, as a result, the base wines that are made for the cava Anna Blanc de Noirs are intense, clean on the nose and mouth, and stand density and creaminess. PAIRING For the expressive style and appetizing flavor of this brut cava, it is advisable to accompany it with dishes bright and a little spicy which highlight the raw material: cold pasta with fruit, fish steamed or salt, cod in a salad, rice with vegetables, meat undercooked, cooked ham. Anna de Codorníu Blanc de Noirs is also a good company for fruit desserts: cakes, jams, lychees, mangos, macedonias. CINVE GOLD MEDAL AWARDS - 2012 CINVE GOLD MEDAL - 2011 SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014 SPARKLING PLATA MEDALLA OF THE WORLD - 2011 MEDALLA DE PLATA INTERNATIONAL WINE & SPIRIT COMPETITION - 2014 WINNER AWARDS SILVER MEDAL - 2013 -
Cava Codorníu – Anna de Codorníu T'estimo
The iconic bottle of Anna, the cava most iconic symbol of Codorníu, dresses of petals and proposes a form of what's more original to say "I love you". Anna from Codorníu T'estimo is a perfect gift to show with "flowers "and a safe buy for those who want to surprise. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna of Codorníu Love. After de-stemming and pressing of the grapes, we obtain the musts. We add selected yeast and the must ferments at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, is performed the assembly of the same and then bottled the resulting wine along with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 ºC) where takes place the second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine will spend a minimum of 12 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the sediments deposited after the second fermentation. Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this cava brut. Finally, cover the bottle and definitely with a cork stopper. VINEYARD (VITICULTURE) The grapes used for the production of Anna de Codorníu Love come from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, that is conducive to optimal concentration, less acidity, more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations. Xarel lo varieties, The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral. PAIRING Its delicacy and freshness make Anna de Codorníu T'estimo an ideal cava as an aperitif.. Also, it is a brut cava ideal to accompany seafood fish and white meat. Good companion of sushi and sashimi or carpaccio little spicy. -
Cava Codorníu – Anna Brut Nature Classic
Anna de Codorníu Brut Nature is our tribute to the last person in the family who took the surname Codorniu, in 1659 he married the viticulturist Miquel Raventós. Anna de Codorníu cava was the first to introduce the variety Chardonnay in its blend , which gives it delicate aromas, a cool unmistakable and a unique personality. DEVELOPMENT (VINIFICATION) We plan the optimum moment for harvest for each variety used in Anna de Codorníu Brut Nature. After de-stemming and pressing of the grapes, we obtain the musts. We add selected yeast and the must ferments at a temperature of between 15 C and 17 ºC. Once you have completed all the fermentation and stabilized the wine, is performed the assembly of the same and then bottled the resulting wine along with liquor circulation. The bottles pass to the underground cellars (at a constant temperature of 17 ºC) where takes place the second fermentation followed by a period of ageing in contact with lees of yeast. En total, the wine will spend a minimum of 12 months in the cellar, after which takes place the removed (decanting of the bottles to facilitate agglutination and subsequent elimination of sediment) and the disgorgement, time to remove the sediments deposited after the second fermentation. Subsequently it is added to a quantity of expedition liqueur that determines the content of residual sugars of this Brut Nature cava. Finally, cover the bottle and definitely with a cork stopper. This is the traditional method, also used in the production of champagne. VINEYARD (VITICULTURE) The grapes used for the elaboration of cava Anna de Codorníu Brut Nature, coming from two wine-making areas distinct. The variety Chardonnay comes from vineyards located in the region of more continental climate of the D. Or. Quarry, in Lleida, that is conducive to optimal concentration, less acidity, more body and greater intensity in the grape. 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 cool as possible and keep their aromas intact and prevent oxidation processes or spontaneous fermentations. Xarel lo varieties, The Macabeo and Parellada varieties come from vineyards selected by our teams of viticulture and oenology in the area of the Penedès, where these varieties show all its typicality: a good level of acidity, freshness and citrus aromas and floral. PAIRING Brut Nature cavas, by its low content in sugars, they are slightly bitter, what makes them a good ally for a snack (nuts, olives, canapés of foie-gras, caviar or substitutes...), wok vegetables, seafood and grilled meats. -
Cava Codorníu – Codorníu Ecológica Brut
Codorníu Ecológica Brut , the authentic expression of the cava traditional. Elaborated with autochthonous varieties naturally grown, of the best organic vineyards in the Penedès. To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. Vinified with the utmost care in a reserved area of our historic winery. Both oenological products used throughout the development process as the various stages carried out to guarantee the denomination of organic cava. DEVELOPMENT (VINIFICATION) To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. The material used in the winery is separated from the rest and are labeled in a special way the fermentation tanks. Both oenological products used throughout the development process as the various stages carried out ensure the designation of ecological. VINEYARD (VITICULTURE) All the vineyards from which is born Codorníu Ecológica Brut have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alt Penedès (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha). PAIRING Codorníu Ecológica is an ideal cava to highlight the natural flavors of healthy and lightly seasoned cuisine. (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats). -
Cava Codorníu – Codorníu Ecológica Is Semi-Dry
Ecological Semiseco Codorníu is made with local grapes grown naturally , of the best organic vineyards in the D. O. Cava in the Penedés. To avoid any contact of the organic grapes and musts with the rest of our production, we decided to collect these grapes on different days from the rest of our harvest.. Vinified with the utmost care in a reserved area of our historic winery. Both oenological products used throughout the development process as the various stages carried out to guarantee the denomination of organic cava semiseco. DEVELOPMENT (VINIFICATION) To prevent any contact of the grapes and musts ecological with the rest of our production we decided to pick these grapes on different days of the rest of our vintage. The material used in the winery is separated from the rest and are labeled in a special way the fermentation tanks. Both oenological products used throughout the development process as the various stages carried out ensure the designation of ecological Codorníu Ecológica is semi-dry. VINEYARD (VITICULTURE) All of the vineyards of the D. Or. Cava of the born Codorníu Ecológica have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alto Penedés (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha). PAIRING Codorníu Organic Semiseco is an ideal cava to highlight the natural flavors of healthy and lightly seasoned cuisine. (stir-fry wok, papillotes, roasted vegetable, fish grilled or steamed and white meats). -
Cava Codorníu – Codorníu Ecológica Zero
Codorníu Organic Zero is a delicious non-alcoholic sparkling wine obtained by desalcoholización, elaborated with autochthonous varieties of natural crop, of the best organic vineyards in the Penedès. DEVELOPMENT (VINIFICATION) To avoid any contact with the grape and wine, and eco-friendly with the rest of our production, we decided to gather these grapes on different days of the rest of our harvest. Based on selected wines, the spirit of Codorníu Green Zero is removed carefully by using an innovative system of vacuum distillation and low temperature with respect to the wine, minimizing the loss of its characteristics. The material used in the cellar was separated from the rest, and barrels of fermentation were especially marked. Both oenological products used along the development process as the various stages that are carried out guarantee the designation of ecological. VINEYARD (VITICULTURE) All the vineyards from which is born Codorníu Ecológica Zero have ECO certification (European Regulations) and NOP (National Organic Program, USA) and are located in the Alt Penedès (Parellada and Macabeo) and in the Central Penedès (Xarel lo). The low yields per hectare, guarantees the maximum quality of the grape (8.500-9.000 Kg/ha, the maximum allowed is 12.000 kg/ha). PAIRING Codorníu Ecológica Zero is not just a perfect toast, but a great accompaniment to snacks, seafood, salads with fruit or flowers, fish and vegetables, crudités or desserts. -
Provide Sparkling wine from Godello Magnum
GIVE MAGNUM is the first sparkling wine of D. O. Valdeorras and pioneer of sparkling gallegos. Made by the traditional method, or Champanoise, it is a brut, fine foam with delicate bubbles. Made with the variety GODELLO, ferments and rests for a minimum of 9 months, in a natural cave, with a temperature annual average of 11 in total absence of light.- Gold medal-Guide of Wines and Distillates from Galicia 2013
- Gold medal-Guide of Wines and Distillates from Galicia 2012
-
Altos de Torona Brut – Sparkling albariño
Altos de Torona Brut belongs to the D. O. Rias Baixas, specifically, the subzone of O Rosal. Composed by grape 100% Albariño and has an annual production of 7.000 bottles. This is a sparkling heights with the resonances of mystical. Our particular idea of paradise transmits from the S. XII the essence of the wine culture of the monks of Tui. -
Terra de Lantaño Brut Nature – Sparkling albariño
Terra de Lantaño Brut Nature. O.D.. Rias Baixas 100% Albariño TERRAS DE LANTAÑO is a family winery that makes its wines with a single grape variety: albariño from the Rías Baixas. Their vineyards located in the Valle del Salnés is located in the municipalities of Vilagarcía de Arousa, Vilanova de Arousa, Meis and Portas. The optimal conditions of their lands and climate conducive to the proper ripening of the grape whilst achieving a suitable balance between acidity and sweetness. In expected features of this new sparkling wine from Galicia. Graduation (flight): 13,00% Varietales: 100% Albariño -
Provide Sparkling wine from Godello
PROVIDE is the first sparkling wine of D. O. Valdeorras and pioneer of sparkling gallegos. Made by the traditional method, or Champanoise, it is a brut, fine foam with delicate bubbles. Made with the variety GODELLO, ferments and rests for a minimum of 9 months, in a natural cave, with a temperature annual average of 11 in total absence of light.- Gold medal-Guide of Wines and Distillates from Galicia 2013
- Gold medal-Guide of Wines and Distillates from Galicia 2012
-
Roadsides das stars
IN box 6 units Camiño das Stars is our first sparkling wine, aerated semi -, from grapes of MENCÍA and TEMORANILLO selected from vineyards more young people Roandi. -
Give roses
BOX 6 OF PROVIDE of ROSES is the first sparkling rosé from Galicia, developed by Cellar Roandi, winery pioneer of the sparkling gallegos. Prepared by the traditional method, it is a brut, fine bubble, with native varieties galician Mencía, Sousón and Albarello.The unit comes out to 9€ -
Sparkling Alma Atlantic Albariño
Alma Atlántica Albariño by Martín Códax is a must of grape albariño and godello al 50 % partially fermented, thus achieving an alcoholic volume 7% It is causing a perfect sweetness to balance the high acidity of albariño, giving it a touch softer the mixture, the softness of the grape Godello. The fermentation takes place in isobaric deposits which are created naturally fine bubbles further reinforce the feeling of freshness. A different way to feel the albariño : refreshing, tasty, fruity and bubbly -
Sparkling Soul Atlantic Mencia Rosé
Alma Rosé Mencia Atlantic by Martin Codax is a grape Mencia 100% partially fermented, thus achieving an alcoholic volume 7% It is causing a perfect sweetness to balance the high acidity of the grapes Mencia. The fermentation takes place in isobaric deposits which are created naturally fine bubbles further reinforce the feeling of freshness. A different way of feeling Mencia: refreshing, tasty, fruity and bubbly -
Espumoso Valtea Brut nature
A wine aged on its lees, between 12 and 13 degrees, in the screening process, until manual separation of the lees. Making it a unique wine Espumoso Valtea is the first and only Galician wine of these characteristics certified with the Galicia Calidade seal.. Step Visual: Pale yellow, with golden highlights, accompanied by tiny bubbles rising threads. Olfactory phase: Complex and expressive. Remember toasted brioche, of his time on lees envejenciendo. Similarly reminds fresh fruit and scented white flowers. Palate : Creamy mouth feel that is balanced by the acidity. -
Sparkling O.D. Rias Baixas: Eidosela Brut Rosado
The first quality sparkling rosé made from red varieties under the protection of the Rías Baixas. Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rías Baixas that hits the market and is the result of a process of work and research 3 years old. -
Sparkling Lordship Rubiós
Sparkling Albariño: Señorío de Rubiós D.O Rías Baixas Condado El Espumoso Señorío de Rubiós Condado Blanco Brut Nature is made with treixadura grape varieties, Laurel, Albariño wineries and Torrontés by stumps Redondo in Pontevedra, is -
Sparkling Albariño: Dance
Dance, the first sparkling winery will, made with varietal 100% Albariño and the Champenoise method being the second fermentation in the bottle and aged on lees 9 months -
Moon Jazz Brut Sparkling Wine Vine Coast
After 45 Vendimias born Lua Jazz de Brut Nature with 5 years of aging Lúa-Jazz, is a sparkling grape treixadura Viña Costeira and intended to raise funds for the charity project "Rural Viña Costeira Alzheimer" managed by AFAOR (Association of Relatives of Alzheimer patients). -
Eidosela Extra Brut. ( 6 units )
Box of 6 Eidosela units bubbles Atlantic Extra Brut. Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old. Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste -
Sparkling O.D. Rias Baixas: Loose sense Brut.
From a wine made with previously selected according to the most appropriate parameters balance between acidity and degree grapes (base wine), the corresponding re-fermentation takes place according to the Traditional Method (Champanoise). After nine months in rhymes and with periodic removals, proceeds to disgorgement and addiction corresponding expedition liqueur, being ready a fine sparkling wine that keeps the main organoleptic characteristics of Albariño with the vividness of carbon generated as did Dom Perignon. Cata: Wine of such clean citrus yellow, con irisaciones greenish. Persistent fine bubble thread. It offers aromas of biscuit, pastry shop, nuts and honey. The palate, It is spacious and elegant, feeling the presence of bubbles and recognizing finely flavored cake that evolves into a sweetness not overbearing, step finishing with a persistent and long. -
Sparkling O.D. Rias Baixas: Eidosela bubbles Atlantic Magnum 1.5L
Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old.Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste -
Sparkling O.D. Rias Baixas: Eidosela bubbles Atlantic Brut Nature
Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old. Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste -
Sparkling O.D. Rias Baixas: Eidosela bubbles Atlantic Extra Brut.
Bubbles Eidosela Atlantic is the first quality sparkling wine protected under the DO. Rias Baixas that hits the market and is the result of a process of work and research 3 years old.Cata: Pale yellow with golden reflections, fine bubbles, persistent and elegant; the nose is clean and fruity, apple and citrus aromas with light hints of nuts. The palate is fresh and sweet, with a fruity and elegant aftertaste -
Cava example
here the short description
