Web under maintenance
Orders are not accepted
Sorry for the inconvenience

EspañolEnglishDeutschFrançaisGalego한국어РусскийاردوNederlandsעבריתItaliano
shop

buy red wine

View All
Filters:

Filter by price

  • Marqués de Cáceres Rosé Wine
    The pink, Made exclusively with red Tempranillo grapes due to bleeding (shorter stay with the skins), It is one of the traditional wines of Marqués de Cáceres with an extensive catalog of pairings. TYPES OF GRAPE: 96% Tempranillo, 4%Grenache ink Graduation: 13,5%
  • Sale! New - production limited to 1200

    Blaneo Chardonnay white wine 2019

    NEW BLANEO CHARDONNAY 2019

    Older, more complex, more exclusive. Limited production 1500 bottles. the elaboration has been, manually collected, the grape goes to the press after being de-stemmed. The must undergoes a natural racking in a steel tank and the following day it is transferred to new French oak barrels from 500 liters for the development of alcoholic fermentation. It's hard 25 days, after which, it is racked and reared in the same barrels with its lees, con batonnages regulares, during 6 months. In the month of February, after gentle clarification, happens to be bottled.
  • Sale!

    Red Wine Guarda from LEDA Selección
    Boxed Guarda 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.

  • Erre Punto Red Wine
    Young wine made with the tips of the clusters that we select for our reserves. In this wine, the most innovative grape selection methods are combined with the traditional carbonic maceration method typical of the Rioja Alavesa.. Wine type: Carbonic Maceration Red OD: Rioja Varieties: 85% Tempranillo, 5% Grenache, 10% Viura & Malvasia. Alcoholic strength: 13,5% Elaboration: Nose boxes 12 kg of grapes from vineyards of 60 middle years. Controlled temperature prior to fermentation in cold rooms specially designed for this during a period of 24 hours (4-6 degrees). Selection of grapes on the table and separation of shoulders and ends. This wine is made from the tips of the clusters selected for Remírez de Ganuza by the traditional carbonic maceration method..

  • Baron de Ley White Wine
    Vineyard: Made with Viura and Malvasía varieties. Grapes from vineyards located at high altitude and with an Atlantic-influenced climate that provide optimal conditions for making fresh whites with elegant acidity.

  • Berberana Red Silver Letter Wine
    • Wine from the Land of Castilla
    • Grape varieties: Tempranillo
    Method of production The grapes from a selection of the best vineyards are fermented slowly to obtain the maximum contribution of fruit to the wine. Once the fermentation and maceration process is finished, The aging of the wine begins in American oak barrels during a period of 6 months to go to the subsequent bottling.

  • Artadi Tradition Red Wine 2019 Tempranillo

    Artadi tempranillo

    Aging Red Wine, 12 months in French oak barrels,
    14,3% flight

  • Ángeles de Amaren wine
    Amaren is "the mother's wine" and this exceptional wine bears his name, Angels. The best way to honor it has been to make a wine with grapes from the vineyards that represent the essence of our area..
    VARIETY 85% Tempranillo, 15% Graciano. Age of the vineyard: over 40 years old.
    DEVELOPMENT The wines of the Tempranillo and Graciano varieties, have been made and bred separately, managing to preserve the Tempranillo fruit and enhance the complexity of the Graciano with its spicy character.
    ALCOHOLIC GRADE 14º
    AGING Has remained 16 months in new barrels. Oak type: 50% French, 50% American.

  • 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 old
    14 has
    Clay and gravel
    33 hl / ha
    Manual
    Deposits of wood and stainless steel, temperature-controlled
    18-22 months
    French oak, 50% new

    ratings

    Robert Parker: 92-94 points (2012) Robert Parker: 91 points (2011) Robert Parker: 99 points (2010) Robert Parker: 99 points (2009)

  • Château Gazin red wine 2013 (Magnum)
    70.000 - 100.000 bottles
    35 years old
    5.500 - 7.000 strains / ha
    26 has
    Gravel subsoil clay with iron residues
    Manual
    In cement tanks, temperature-controlled
    18 months
    French oak, 50% new

    ratings

    Robert Parker: 89+ points (2013)Robert Parker: 95 points (2012)Robert Parker: 93+ points (2011)Robert Parker: 96 points (2010)Robert Parker: 95 points (2009)

  • Vino tinto Castles The Gospel 2013 (Magnum)
    12.000 - 15.000 bottles
    30 years old
    6.000 strains / ha
    16 has
    sandy clay and gravel subsoil rich in iron
    Manual
    In cement tanks, temperature-controlled
    18 months
    French oak, 70% new
    ratings
    Robert Parker: 94 points (2012) Robert Parker: 88-90 points (2011) Robert Parker: 98+ points (2010) Robert Parker: 100 points (2009) Robert Parker: 94 points (2008)

  • Red Red Wine House – enemy mine
    Garnacha vineyards of the area of ​​La Raja. Production of less than 2.000 kgs per hectare. excellent vintage 2017. Green pruning in August to adjust production to the desired concentration. Vintage during the last week of September, Manual in small boxes 12 kgs for the perfect entrance to the grape wine. slight step fudres 11.000 liters. Limited production 43.000 bottles. Two weeks after its release in April 2018 This wine was awarded the silver medal in the international 'Grenaches du Monde' competition.

  • Red Red Wine House – Machoman MMM 2019
    From unique vineyards of Monastrell del Paraje de La Raja, in the Murcian highlands. The add 2018 Macho Man Monastrell appears mature, complex, elegant. With a garnet red color. On the nose, the balsamic and minty notes stand out along with those of ripe red fruits (plum, you must) and memories of liquorice and toasted almonds. Scents that reflect the terrain, with the hues of scrubland (rosemary, thyme, lavender) well integrated. In the mouth it shows a wonderful freshness and elegance with that balanced step and a finish typical of great wines.
     

  • Red Red Wine House – Maquinon
    The strength of the Priory in a wine and a grape, Black Garnacha, transmitting a piece of this land, clearly defined by its terroir: the blackboard (llicorella). From vineyards over 10 years old, located in different terraces. Limited production 18.000 thousand bottles.

  • Red Red Wine House – The Invisible Man
    With the add 2016 we have developed the ultimate expression of Rioja Alta. The old vines we work in Fonzaleche joined the work in the field and the selection and handling of the grapes during harvest have resulted in a unique wine. Harvest during the first half of October, for optimal maturation sections, manually. Fermentation in stainless steel at a controlled temperature of 28 ° C to achieve this balance between extraction and aromatic content varietal. After malolactic fermentation tank makes a wine aged in French oak barrels sophomores 225 and 500 litres for 12 months. Add very good with great balance between acidity and alcoholic strength. Excellent phenolic maturity. Favorable evolution throughout the growing season.

  • Red Red Wine House – Alexander Vs The Ham Factory
    From the best vineyards of Aranda de Duero is born Alexander VS The Ham Factory. The vineyards of those from Tinto Fino grapes, Cabernet Sauvignon, Malbec and Merlot selected in the year 2015 They are located 900 meters of altitude. This marks viticulture and style of this unique Ribera del Duero. 2015 It was the year that Red House and Miguel Sanz family come together to create a great wine in Ribera del Duero. This is wine, and just 46.953 bottles 75 cl y 4.226 Magnums. Culture vessel with a planting of 2,5 meters 1. Performance 4.000 kilos per hectare ensuring greater concentration of grapes and allows the wine can age and improve in bottle over the next 10 years old. Clayey soil types calcareous. Vineyards between 25 and 30 years old, harvested earlier in the day during the second half of October. Double table grape selection before entering winery. Fermentation in stainless steel which enters by gravity grape. Crianza for about 18 months in new French oak barrels 225 liters of ANA cooperages, Seguin Moreau, Saint Martin and Saurí. Reductive aging in bottle for at least six months.  

  • Red Red Wine House – Thief
    From old vineyards of the DO Bierzo, located in the town of Parandones. Antonio Silva Broco vineyards with age 130 years old. Very low yield per vine, with a production of less than 5.000 kgs per hectare. Handpicked during the first hours of the day in the last half of September, boxes 20 kgs. Upon receipt in the cellar fermentation in stainless steel tanks at a controlled temperature 25 degrees. three times per day and are made open to prevent oxidation. It is a wine unfiltered and barrel aging, thus reflecting the 100% typicality of Mencia.

  • Red wine Tandem – Immune
    Immune Metaphorically immune to the disease, the discouragement, to defeat... is a rebel, a different type to the rest of their brothers of the range Tandem. Winemaking The grapes are harvest by hand. Fermentation partial during 10 days at a controlled temperature of 25 ° C with indigenous yeasts. Immersion of the hat with pistons pressing, We not use pumps remounted. The wine is decanted by gravity to underground reservoir concrete where it ends the alcoholic fermentation and full malolactic fermentation. The wine is kept in concrete to clarify naturally by settling.
  • 2.000 bottles.

    Red wine Bodegas Emotion – Emotion Passion
    Limited production 2.000 bottles. Elaboration Wine Passion is created in a garage and has been developed completely handmade. All the movements have been made in the winery by gravity and feeling the grapes, by being walked on, not to suffer anything to the wine, and keep all its aromas to be bottled. It is elaborated with grapes of the variety Tempranillo, from vineyards in Baños de Ebro (Álava), adjacent to Elciego (in the foothills of the Sierra de Cantabria) and also one small Laguardia. The harvest was carried out manually in boxes of grape-12kg, by stacking the clusters in only two rows, not to alter the natural conditions of the grape. Has previously been pruned to a result of 2 the 3 clusters per vine vine. In the cellar have been made bazuqueos daily, and a return to daily. After finishing the development, with the best of the best, only been out a limited production of 2.000 bottles. There have been two selection tables for inspect good grape, which was in his right point of maturation. It has been fermented for 23 days 24-25 ° C of temperature in stainless steel tanks and part in barrels/tino 1,000 l. Malolactic fermentation in barrel: The barrel aging has been a year in barrels 500 and 225 liters. You have to 13.9 º of alcohol. Pairing Emotion Passion could be the ideal companion for events and ceremonies or special meetings. Meat, Fish, pasta... Michelin Stars
    You can find this wine in some restaurants with Michelin Stars. Among others, in the following restaurants:
    • *** Arzak. San Sebastian (Gipuzkoa)
    • *** Azurmendi. Larrabetzu (Bizkaia)
    • *** Martin Berasategui. Lasarte-Oria. (Gipuzkoa)
    • *** Akelarre Pedro Subijana. San Sebastian (Gipuzkoa)
    • *** Mugaritz. Renteria (Gipuzkoa)
    • ** "El Faro del Puerto". The Port of Santa Maria (Cádiz)
    • *** Etxebarri. Atxondo (Bizkaia)
    • ** Echaurren. Ezcaray (Rioja)
    • * Andra Mari. Galdakao. (BIzkaia)
    • * Etxanobe. (Bilbao)
    • * Albora. (Madrid)
    • ** Ramon Freixá. (Madrid)
    • ** Boroa (Amorebieta. (Bizkaia)
    • ** Nerua Guggenheim. (Bilbao) Elcano (Getaria)
    • ** Lasarte of Berasategi. (BCN)
    • * Aizian. (Bilbao)
    • * El Bohio. (Toledo)
    • * La Solana. Ampuero (Cantabria)
    • * Cenador de Amos. (Villaverde de Pontones (Cantabria)
    • ** AbaC Jordi Cruz. (BCN)
    • * Can Bosch. Cambrils (Tarragona)
    • * Tatau Bistro. Huesca (Huesca)
    • * Hoffman (BCN)
    • * Arbore da Veira (A Coruña)

  • Vino tinto Finca Fontanals – Finca Fontanals
    Elaboration: A perfect cupage where each variety gives the wine different characteristics perfectly complemented, the freshness of the Garnacha, Merlot brings softness with maturity and complexity of Syrah and Cabernet Sauvignon. Wine made from a certified organic viticulture CCPAE (Catalan Council of organic farming, corresponding certification both the farm, the vineyard, as well as the winery and the wines). From vines planted on land belonging to the family for several generations, 8 hectares of vineyards located in the municipality of Falset districito, within the DO Montsant, while limiting the Priorat DOQ, and it is composed of three different types of soils, sandy loam, Red sandstone and calcareous Llicorella. Vintage manual, fermentation with natural yeast in stainless steel 2000 liters. Parenting during 8 months of each variety separately, continuing with other 6 months after the end cupage in French oak barrels of 1st and 2nd use.      

  • Red wine Loxarel – EOS Loxarel (ecological)
    Elaboration Viticulture, organic and biodynamics. Organically grown vines located on the highest point of the Alt Penedès, 700m above sea level. These vineyards provide well-structured wines with good rankings. Carbonic maceration getting Syrah varietal notes. Aging during 10 months in French oak barrels. Pairing Ideal with all types of meat, especially a la flavored hot, duck breast and cheeses.  

  • Red wine Loxarel – OPS de Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Aged in amphorae of clay 720 litre of capacity for 3 months without going through wood in order to respect and preserve the varietal aromas.

    Pairing

    Ideal for barbecues and meat flavored.

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

  • Red wine – To Pèl of Loxarel (ecological)

    Elaboration

    Viticulture, organic and biodynamics. Three months in barrels of 500 liters and three months in amphorae of clay 720 litre capacity. In order to find the expression of the varieties, intensity, territory and authenticity. Vineyards of Garnacha of height more than 500m above sea level, and Merlot, finca Can Mayol, to a 250m altitude. Natural wines are made with great work in the vineyard and minimal intervention in the winery.

    Pairing

    Red meats and white with no sauces strong. All types of birds, especially partridge. Rice mountain.

  • Red wine Tandem – Ars Memory
    Ars Memory "Our loved ones and partners are very important to us and will always be in our memory. Let us Enrique Rodriguez on February 2006 and Jose Mari Friar father in October 2011. Without them we would not be where we are nor would we be what we are today. You will always be in our memory and our work tries to honor them in everything we do. The wine ars memory is the best tribute that we can imagine". Winemaking Prefermentación cold. Fermentation at a controlled temperature of 30 – 31 ºC with pistons for pressing, without pumps. Malolactic fermentation in French oak barrels 300 liters.  

  • Red wine Tandem – Spot Great
    Macula In Latin, stain or sin, tâche in French, which we interpret as memories, or sensations indelible. Macula is the small central part of the retina that lets us see with clarity. Macula is a wine powerful, concentrate, male and long. Winemaking The grapes enter the winery by gravity. Cold maceration pre-fermentation at a controlled temperature of 30 – 32 ºC. Fermentamos without pumps, we do pigeage or immersion of the hat (pigeage) with the objective of obtaining fine tannins and elegant. The wines are trasiegan by gravity to depóstios of concrete underground that will complete the fermentation malolácica. Wines finished, it is stored in concrete during a mínimop of 24 months cleanses and completing a clarification and stabilization of natural. Bottled by gravity with minimal filtration. Aging Minimum 24 months in concrete and 26 months in French oak barrels 300 liters Awards 2004 - Gold medal-Sommellier Wine Awards, 91 points Mike Potashnik, 91 points Richard Jennings, 91 points Guide Proensa, 18/20 John Radford Wine Wire, Guide Phaneuf 4 stars 2005 - Gold Medal Prague Wine Trophy 2013, Champion 2014 2006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER 2010 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Macula
    Macula In Latin, stain or sin, tâche in French, which we interpret as memories, or sensations indelible. Macula is the small central part of the retina that lets us see with clarity. Macula is a wine powerful, concentrate, male and long. Winemaking The grapes enter the winery by gravity. Cold maceration pre-fermentation at a controlled temperature of 30 – 32 ºC. Fermentamos without pumps, we do pigeage or immersion of the hat (pigeage) with the objective of obtaining fine tannins and elegant. The wines are trasiegan by gravity to depóstios of concrete underground that will complete the fermentation malolácica. Wines finished, it is stored in concrete during a mínimop of 24 months cleanses and completing a clarification and stabilization of natural. Bottled by gravity with minimal filtration. Aging Minimum 24 months in concrete and 26 months in French oak barrels 300 liters Awards 2004 - Gold medal-Sommellier Wine Awards, 91 points Mike Potashnik, 91 points Richard Jennings, 91 points Guide Proensa, 18/20 John Radford Wine Wire, Guide Phaneuf 4 stars 2005 - Gold Medal Prague Wine Trophy 2013, Champion 2014 2006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER 2010 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars Nova Magnum
    Ars Nova New art in Latin, very consistent with the philosophy of this wine. Ars Nova is a musical movement of the FOURTEENTH Century which marked the arrival of the volume to the music. Until that time, the music was flat, monochrome. This new way of making music was more complex, marked by harmony and rhythm. It was the birth of polyphony. The music is composed from this time was called the ars nova, and the previous music is called the ars antiqua. It has been compared with the arrival of the perspective to the painting which occurred in the same time. Ars Nova is an elegant wine, female, multi-layer, a wine for reflection and enjoyment. Winemaking Temperature of fermentation 30 ºC extraction slow with pigeage, we do not use pumps in fermentation. Racking by gravity to concrete. Malolactic fermentation and natural clarification by decanting into concrete tanks. Not stabilized in cold or clarifies. Aging Minimum 24 months in concrete tanks 9 months in French oak barrels 300 liters. Press 2003 - Chosen in a blind tasting for the business class of KLM 2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards 2008 - 90 points STEPHEN TANZER International Wine Cellar 2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER 2012 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars Nova
    Ars Nova New art in Latin, very consistent with the philosophy of this wine. Ars Nova is a musical movement of the FOURTEENTH Century which marked the arrival of the volume to the music. Until that time, the music was flat, monochrome. This new way of making music was more complex, marked by harmony and rhythm. It was the birth of polyphony. The music is composed from this time was called the ars nova, and the previous music is called the ars antiqua. It has been compared with the arrival of the perspective to the painting which occurred in the same time. Ars Nova is an elegant wine, female, multi-layer, a wine for reflection and enjoyment. Winemaking Temperature of fermentation 30 ºC extraction slow with pigeage, we do not use pumps in fermentation. Racking by gravity to concrete. Malolactic fermentation and natural clarification by decanting into concrete tanks. Not stabilized in cold or clarifies. Aging Minimum 24 months in concrete tanks 9 months in French oak barrels 300 liters. Press 2003 - Chosen in a blind tasting for the business class of KLM 2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards 2008 - 90 points STEPHEN TANZER International Wine Cellar 2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER 2012 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars In Vitro
    Ars in vitro In Latin, art in glass or in bottle. In this wine Tandem wants to express the freshness and power of its grapes from cold climate of the Valley of Yerri without the presence of wood. Cool, fun, for any occasion and nice. Winemaking Cold pre-fermentation maceration. Fermentation 25-27 ºC in stainless steel without pumps, with immersion of the cap or pigeage. The wine is decanted by gravity to the concrete tanks on the lower floor of the winery of development where they perform the malolactic fermentation and clarify naturally by settling. Bottled by gravity with a filtration minimum. Aging Minimum 24 months in concrete tanks. Does not pass through wood. Press 2011 - 89 points Stephen Tanzer International Wine Cellar, 88 points Robert Parker's Wine Advocate 2012 - 90 puntos Stephen Tanzer 2013 - The Wine Merchant Top 100, 91 puntos Vinous Antonio Galloni

  • Red wine Casa Ravella – Casa Ravella Tinto Crianza
    SOURCE Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). VINIFICATION AND AGEING Only own harvest. Manual harvest with selection of the grapes in own vineyard. De-stemming, total. Maceration and fermentation in French oak barrels open. Crianza of twelve months in French oak barrels.

  • Red wine Josep Grau – L’ Effect Flying Vineyards Unique Magnum
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars (50 cl)
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars 2018
    THE VINEYARD AND VITICULTURE: Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually. VINIFICATION: Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Josep Grau – The Florens 2017
    THE VINEYARD AND VITICULTURE: Comes from an estate with 3 different ages of plantation 40, 70 and 100 years, in the municipality of Marca (The Priorat). Soils of clayey composition. The Florens is a selection of grapes from the plot of 100 years. Organic cultivation. All the work is carried out 100% manually. Vintage in boxes 10 Kg. VINIFICATION: Indigenous yeasts and fermentation in tanks of cement. aging foudres round 2.500 litre capacity, for a period of 14 months.