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  • Red wine Abadia de Poblet
    The wine Abadia de Poblet Tinto pursues three things: freshness, fruit and personality of the area. It represents for us a clear example of what a wine of the Conca de Barberà. Is the expression of the varietals that locate the wine con its place of origin. The grape Trepat, varietal autochthonous and unique of the D. Or. Conca de Barberà, it comes from vines a hundred years old and perfectly combines with the Garrut, the Grenache and Ull de Llebre, that will bring to this breeding structure and golosidad. DEVELOPMENT (VINIFICATION)
    The wine Abadia de Poblet Tinto pursues three things: freshness, fruit and personality of the area. It represents for us a clear example of what a wine of the Conca de Barberà. Is the expression of the varietals that locate the wine with its place of origin. Parenting, very respectful, it takes place in foudres four thousand litres and tubs of cement for a year. We find a wine markedly from the Conca, with typical hints of white pepper from the Trepat, accompanied by Garrut, dressed in the backbone of the wine, the Grenache the part of a sweet tooth, surround and all rounded off with the Ull de llebre.
    PRIZES ADD 2015
    92 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018
    90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
    90 POINTS GUIDE PEÑÍN 2018

  • White wine Abadia de Poblet
    The pretension of the wine Abadia de Poblet White is to reflect the terroir from where it comes, so that during its production, tries to be as less intrusive as possible. The centenarian of the D. Or. Conca de Barberà chosen for the elaboracion of white wine crianza Abadia de Poblet are located between 550 and 700 meters of height, in poor soils, and with ancestral practices that have changed little since its planting. Is born a wine with full body and notes of ripe fruit. DEVELOPMENT (VINIFICATION)
    Abadia de Poblet White is intended to reflect the terroir of where it comes from and so during the development we attempt to be as least intrusive as possible. The grape is chosen at the entrance of the vineyard at the time of the grape harvest, in small boxes 16 kg. When you arrive at the winery is pressed and the grape must of the Macabeo is desfanga and trasbalsa to an ink of cement where fermentará at a controlled temperature around 16 ºC. Once the fermentation is complete is transferred to remove the lees thicker by leaving the most fine. During the first two months of aging it gets a battonage per week and from here, the parenting static . PRIZES Add 2015 93 POINTS GUIDE PEÑÍN 2018 91 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018 92 POINTS GUIDE PEÑÍN 2019 90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018

  • Red wine Intramurs de Poblet
    Intramurs de Poblet is a young red crianza wine of the Abadia de Poblet with varieties Tempranillo and Syrah. This wine exemplifies the tradition of producing wines in the Cistercian monasteries. Its elegance and finesse make it a good partner torroces, folders, meat light, vegetable and cheese. Aged for 4 months in French oak barrels. DEVELOPMENT (VINIFICATION)
    The vinification of this wine aims to respect and show both the intrinsic characteristics of the grape varieties that compose it as the special characteristics of the soil where he was born on this grape.
    PAIRING
    The elegance and finesse of Intramurs de Poblet Red make good companion of rice, folders, meat light, legumes and cheeses.

  • White wine Intramurs de Poblet
    DEVELOPMENT (VINIFICATION)
    Vendimiado and transported immediately to the winery for direct pressing, using static 48 hours, must is fermented at a controlled temperature of 16 degrees. This white wine intended to show what we can give you a grape such as Chardonnay in a warm climate but in height above the level of the sea. Varietal expression and freshness in equal parts marked by the strength of the terroir.
    PAIRING
    Intramurs de Poblet White is the perfect complement to a risotto, soft cheeses and flash cures, white meat, fish and seafood.

  • Rosé wine Vineyards of Anna
    DEVELOPMENT (VINIFICATION)
    The harvest is done in the 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 wine, 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.
    PAIRING
    Vines of Anna Pinot Noir is the wine-gastronomic excellence, that marries 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. Ideal to enjoy by the glass with all kinds of caps.

  • White wine Vineyards of Anna
    DEVELOPMENT (VINIFICATION)
    The grapes of the Chardonnay comes from different plots, with different soils and exposures; the purpose is to achieve a mixture with multiple records, we provide texture, body, freshness and golosidad. This differentiation allows us to obtain a wine with exceptional qualities while retaining the expression of the fruit. The grape enters the winery during the night, at low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, for after, during 24-48h to make a natural clarification at low temperature. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ° C. After the alcoholic fermentation, the various tanks of Chardonnay are blended according to indication of the winemaker to get that final mix.
    PAIRING
    Vines of Anna Chardonnay is the perfect complement to dishes containing white meat, fish, seafood, rice, and pasta. Also ideal for asian cuisines such as japanese and thai, tempura, and grilled vegetables.

  • Red wine Viña Extrísima Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” to the best vineyards where Masia Bach wines historically came from. Council of the winemaker It is recommended its consumption during the year following the harvest. Pairing It is a red wine-cut, the perfect ally for a wide range of dishes: vegetables and meats stewed or grilled, post, fish of firm flesh and fat, such as cod and tuna accompanied with sauces, rice dishes seasoned with meat, mushrooms stir-fried or stewed, sausages and semi-mature cheeses.

  • Rosé wine Viña extrísima pink dry Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton "Extrísimo" to the best vineyards where Masia Bach wines historically came from. Winemaker's advice The wine is expected to reach its maximum fullness during the first year, keeping in good condition one year plus. Store in a dry place without exposure to direct sunlight. Pairing Ideal to accompany a multitude of dishes; from sausages, rice and pasta, until fish flesh as firm as monkfish, cod, tuna and white meat.

  • White wine Extrísimo semi-Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” to the best vineyards where Masia Bach wines historically came from. Wine that gave fame to the winery. His soft palate and slightly sweet-it marked an era and with it a precedent of sweet wines of calidad.Su fruitiness has been enhanced by his stay in the barrel. Council of the winemaker It is expected to reach its maximum evolution in two years, staying in good condition for 5 years old. Pairing Perfect addition for baking, foie gras and blue cheeses. It is also a good accompaniment to snacks, seafood and fish stews.

  • White wine Extrísimo seco Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues. They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” to the best vineyards where Masia Bach wines historically came from. The original blend of Chardonnay complemented by Xarel·lo and Moscato results in a white that fills the palate with freshness. It is a dry white with character, ideal to accompany any type of food Winemaker's advice Its consumption is recommended during the year after harvest. Serve between 8 10 ° C. Pairing Ideal complement to accompany appetizers, seafood, crustaceans, fish and white meats.

  • The wine Care Tinto Roble 50cl. 2017
    The wine Care Tinto Roble 50cl. 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months.

  • The Wine Care Tinto Roble
    The Wine Care Tinto Roble 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months.

  • Wine Care Tinto Roble Magnum 2017
    Wine Care Tinto Roble Magnum 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months.

  • Wine, Care Chardonnay 2019
    Wine, Care Chardonnay 2017 Care still in a good line, betting each year with this variety and every year surprises us with a potential of fruit that leaves us happy. White wine crystalline aspect, shows a pale straw yellow with greenish reflections. Aromas clean and intense, reminiscent of fruits and white flowers. Exotic. In the mouth, a lot of feelings of white fruit (apple, money), along with other tropical and light citrus. Excellent your end. Tasty and seductive with great balance. Obtaining of the must by bleeding after 10 hours of cold maceration (9ºC) with the skins. The alcoholic fermentation is developed in deposits conical stainless steel at a temperature of between 15 and 18°C.

  • Wine Care Crianza
    Wine Care Crianza In the drawing, performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting during 12 months american Oak, native to the forests of Kentucky.