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Vega Sicilia Magnum Single 2005

Vega Sicilia Magnum Single *
Of the nearly 1.000 acres that comprise the estate Vega Sicilia, 210 they are devoted to the cultivation of the vine, coexist 19 types of soils, divided for their management in 52 lots of different and very specific. In the formation of these soils has been a vital influence in the course of the river Duero and the passage of time.40 of these hectares are used to produce Unique. A farm unique and magical, which combined with superb handling of the vineyard, allows the elaboration of wines mythical.The upbringing of the One is probably the longest in the world, lasting for a minimum of ten years between wood and bottle. Wood French and american, barrels 225 litres new and used, tinos of 20.000 liters... A long and complex process for a legendary wine.Unico is a wine for eternity. The extraordinary ability of aging that shows the wine can only be find in some terroirs of the world. Wine of inimitable style and mature, where the process of ageing gives rise to the mysticism of the essence. * Check vintage availability before buying
Red wine Celler Germans Balart – The black ax raised by Magnum
Tasting notes: CELLER GERMANS BALART - THE BLACK ADVANTAGE BREADS MAGNUM
- Nose: Balsamic Aromas, cherry, Vanilla and cocoa.
- Mouth: Powerful, silky and round
The winerySmall family winery run by the brothers Marc and Lluís in the basement of the family home, located in the historical centre of Gandesa (Tarragona). Specialized with the production of exclusive wines and high quality. The whole process of cultivation up to the marketing passes through their hands.
Red wine, Scala Dei Garnatxa

Vineyards planted on terraces and the typical "Costers" slate of Priorat, between the ages of 15 and 25 years located in altitudes ranging from 500 until the 800 meters above sea level.
DEVELOPMENT (VINIFICATION)
The development of the Grenache Scala Dei is done in small open vessels, by groupage of grapes homogeneously mature. Once the fermentation and using wine-tasting decides the moment of pressing. Once developed, the wine remains 6 to 8 months in stainless steel tanks until its bottling.
VINEYARD (VITICULTURE)
This red wine is nourished mainly from the following vineyards: Maset, Stop, Closos, Escorial and Forsans, the D. O. Q. Priorat. Specifically, we look for grapes with a high acidity, a concentration of fresh fruit without sobremaduraciones tannin and a live but mature. It is a wine based on the Grenache. This wine aims to basically three things: freshness, fruit and simplicity.
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.
Red wine Damana 5 2017 Magnum

Production:
250.000 bottles
Elaboration
Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.
Foster:
He remained 5 months in oak barrels.
Awards
91 points Peñin guide
Sembro Magnum tinted wine

It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.
Foster
4 months in new barrels and one year French oak 300 liters.
Fermentation
During 10 days at temperatures of 25 ° C.
Time of Maceration
7 days with their skins
US vino tinto great Murua 2017

Expressive and personal, VS it is the last blend created by Bodegas Murua. The winery continues its philosophy of Rioja purely craftsman, but looking, at the same time, a modern style that inspires a wine full of freshness and fruit undertones.
The VS de Murua is a wine that is velvety, that illustrates very well the balanced blend of the fruit of our grapes in the aroma of mount alava minty and floral.
Foster of 16 months in French oak barrels (30%) and american (70%).
Viña Pomal Reserva Magnum

Viña Pomal Centenario was created to commemorate the 100 years of the foundation of the company Bodegas Bilbaínas. A red wine that sums up a century of the history of wine in la rioja. If with the add 2011 Viña Pomal Centenario Reserva won a Gold Medal at Mundus Vini, the harvest 2012 maintains the quality and the elegance that so much fame have been given to one of the riojas essential.DEVELOPMENT (VINIFICATION)
Viña Pomal Centenario is made from a selection of parcels from our vineyards D. O. Ca. Rioja. Fermentation 28 ° C and a maceration total 3 weeks. Are breeding during 18 months in american oak barrels, a 20% new. At this time, the rackings allow us to go into clearing by natural decantation the wine. After its passage through the barrel, this red wine remains two years in bottle before release onto the market.
VINEYARD (VITICULTURE)
The finca Viña Pomal is made by 90 hectares of vineyard D. O. Ca. Rioja. Nestled in the municipality of Haro and less than 2 kilometres of the winery, located in one of the most beautiful areas of the city; through them we can enjoy the passage of the river Ebro through the conchas of Haro. Combine on our farm different ecosystems in function of the variability of the soil and the sun exposure, what that translates to in a comprehensive selection of homogeneous areas. The viticulture is applied arises from a mixture between traditional rioja and the precision, resulting in a growing commitment to innovation in order to protect the nature, always under the parameters of maximum quality.
PAIRING
Ideal to accompany dishes such as rice with meat, grilled vegetables, cold cuts and cured cheeses.
Red wine – Viña Pomal Centenario Crianza Magnum

Viña Pomal Centenario Crianza is a wine special, commemorative of the centenary of the brand. A perfect balance between the classic nature of a red crianza from Rioja, and a presence of fruit more noticeable.DEVELOPMENT (VINIFICATION)
Viña Pomal Centenario Crianza is characterized by a vinification traditional: after de-stemming and crushing takes place the alcoholic fermentation. Maceration total is two weeks, looking for a structure of wines, soft, pleasant and with great intensity of fruit. Twelve months in american oak barrels (15% new) we bring the complexity and the maturity necessary to complete the expression of this red wine Reserve.
VINEYARD (VITICULTURE)
The finca Viña Pomal is made by 90 hectares of vineyards. Nestled in the municipality of Haro and less than 2 kilometres of the winery, located in one of the most beautiful areas of the city; through them we can enjoy the passage of the river Ebro through the conchas of Haro.Combine on our farm D. O. Ca. Rioja the different ecosystems in function of the variability of the soil and the sun exposure, what that translates to in a comprehensive selection of homogeneous areas. The viticulture is applied arises from a mixture between traditional rioja and the precision, resulting in a growing commitment to innovation in order to protect the nature, always under the parameters of maximum quality. The work of our own vineyards, we add a demanding grape selection of our suppliers of Rioja Alta.
PAIRING
Viña Pomal Centenario Crianza harmonizes perfectly with light dishes such as rice dishes, cheeses, pates, stews, vegetables, fish... in addition to the typical dishes that combine traditionally with the aged red wines.
Scala Dei Prior Magnum tinted wine

Scala Dei Prior is a wine with personality, that breathes tradition and authenticity, since that allows to know better the richness of the D. O. Q. Priorat. It is elaborated with grapes from different small plots, carefully selected. This care durantand all the processing result to a Crianza wine is well structured and full of aromas that will transport you to the vineyards of the Priorat.
DEVELOPMENT (VINIFICATION)
After defining the vineyards that are going to go for this wine, the grapes previously selected in the estates arrive at the winery in small boxes 16 kg, where all the grapes is reviewed thoroughly by the warehouse staff as they pass through the selection table, vibratory installed at the entrance of the winery. After de-stemming and crushing, fermented at controlled temperature to preserve the aromas of ripe fruit. Later, the breeding takes place in barrels (French oak 80% and american 20%) during a year. This type of ageing is completed in bottle for more than a year for the wine to reach the market in optimal time of consumption.
VINEYARD (VITICULTURE)
Grapes from varieties of historical of the area and of the vineyards older (between 35 and 60 years old), planted on the terraces and in the typical “costers” licorella from Priorat. The terrain, the driving of the plants and above all, the desire to obtain the best grapes, makes the grape harvest is done manually only. The vineyards are situated between the 500 and the 800 meters of altitude, which favours the maturation is slow and regular and enables a variety of shades to combine heights and different orientations of the vineyards. All this makes this wine unique.
AWARDS
94 POINTS GUÍA GOURMETS 2018
90 POINTS GUIDE PEÑÍN 2018
GOLD MEDAL MUNDUS VINI - 2018
90 POINTS ROBERT PARKER 2018
GOLD MEDAL EXPOVINA - 2017
SILVER MEDAL BACCHUS - 2017
White wine Mas d'en Blei – Clos Martina Magnum

PRODUCTION 4.000 bottles.
VITICULTURE Grapes are produced only of the finca Mas d'en Blei. Vineyards on terraces of slate (licorella). Vintage hand. Selection in table. Development separated by varieties.
VINIFICATION Pre-maceration in cold during 24 hours. Pressing to racking to a tub where it is kept other 24h. Fermentation in new French oak barrels (Q. Petrea) of 300 liters, fine grain and medium toast light. Parenting 6 months with lees and "battonage" journal. Stabilization in cold, the natural way (seasonal), not induced. Bottled: 1 year in the bottle.
AWARDS GOLD medal INTERNATIONAL WINE CHALLENGE 2016.
White wine Flight of the soul by Raimat Magnum

Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young red wine, modern, fresh, medium-bodied, with notes of cocoa, developed with the 3 red varieties that best express the terroir cellar: Cabernet Sauvignon, Tempranillo and Syrah.
DEVELOPMENT (VINIFICATION)
It starts with a grape harvest at night to preserve the primary aromas of the fruit.When the grapes reach the cellar, is cooled to a temperature of 15 ºC.A part of the grape is vinifica looking for a profile of the wine more fruity and fresh. Is achieved by keeping the temperature low for 24-48h and fermenting later 25 ºC. The other part of the grape is fermented at a higher temperature for greater texture and complexity in the wine. These two styles came together we offer a young red wine, modern, with lots of fruit and structure in the mouth.
PAIRING
Vol d Ànima de Raimat Red wine can accompany well to dishes of hunting, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile.
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 – 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.
Vino tinto Tinto GR-174

Description of Red Wine Red GR-174
It is the expression of farms. In it involved the two terroirs, one (Casa Gran) bringing much freshness and red fruits and the other (La inviolability) with minerality, structure and black fruit.It is made with all grape varieties from the two farms: Grenache, Cabernet Sauvignon, Samsó, Syrah, Merlot and Cabernet Franc.
Red wine Loxarel – EOS Loxarel (ecological)

ElaborationViticulture, 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.PairingIdeal 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 – 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.
2.000 bottles.
Red wine Bodegas Emotion – Emotion Passion
Limited production 2.000 bottles.ElaborationWine 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.PairingEmotion 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)
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.WinemakingThe 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.
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".WinemakingPrefermentación 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.WinemakingThe 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.AgingMinimum 24 months in concrete and 26 months in French oak barrels 300 litersAwards2004 - 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 stars2005 - Gold Medal Prague Wine Trophy 2013, Champion 20142006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER2010 - 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.WinemakingThe 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.AgingMinimum 24 months in concrete and 26 months in French oak barrels 300 litersAwards2004 - 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 stars2005 - Gold Medal Prague Wine Trophy 2013, Champion 20142006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER2010 - 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.WinemakingTemperature 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.AgingMinimum 24 months in concrete tanks9 months in French oak barrels 300 liters.Press2003 - Chosen in a blind tasting for the business class of KLM2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards2008 - 90 points STEPHEN TANZER International Wine Cellar2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER2012 - 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.WinemakingCold 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.AgingMinimum 24 months in concrete tanks. Does not pass through wood.Press2011 - 89 points Stephen Tanzer International Wine Cellar, 88 points Robert Parker's Wine Advocate2012 - 90 puntos Stephen Tanzer2013 - The Wine Merchant Top 100, 91 puntos Vinous Antonio Galloni
Red wine Casa Ravella – Casa Ravella Tinto Crianza

SOURCEAlt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal).VINIFICATION AND AGEINGOnly 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 – 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.
Red wine Josep Grau – Quote From Old Vines Magnum 2016

THE VINEYARD AND VITICULTURE:Farms of between 50 and 70 years of the towns of Marçà, Falset and Capçanes. Soils of various compositions, mostly stony, clayey and calcareous. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg.VINIFICATION:Indigenous yeasts and fermentation in tanks of cement. aging foudres of 2.000 liter capacity for a period of 9 months.
Red wine Josep Grau – Vespres Vinyes Velles

THE VINEYARD AND VITICULTURE:Farms of between 50 and 70 years of the towns of Marçà, Falset and Capçanes. Soils of various compositions, mostly stony, clayey and calcareous. Organic cultivation. All the work is carried out manually. Vintage in boxes 10 kg.VINIFICATION:Indigenous yeasts and fermentation in tanks of cement. aging foudres of 2.000 liter capacity for a period of 9 months.
Red wine Luis Alegre – Pontac of Portiles 2010 / 2012

GREAT WINES FROM SMALL ESTATES
Grapes from the vineyard of Finca Payment of Portiles, for almost a century and 1,5 has.Vines planted on a gentle slope, in the best years give a maximum of 4 barrels.Nose boxes 15 kg and strict selection tables.Fermented in 8 bocoyes French oak 600 kg capacity, with individualised temperature control to set the intense aromas that generates this vineyard. Of these eight are selected the two best per vintage and the wine passes to rest.Acknowledgements
Proensa 96
Tim Atkin 92
Wine Advocate/Parker 93
Jancis Robinson 17
Guide Gourmet 97
Red wine Luis Alegre – Finca La Reñana Special Selection Magnum 2014

GREAT WINES FROM SMALL ESTATES
Grapes from the vineyard Finca La Reñana. Their limestone soils provide elegance, high minerality and depth with a high potential to save.Vintage manual boxes 15 kg.Selection table.Raised during 16 months in new oak barrels from the best forests of France with a touch of american oak, that provides structure and aromatic complexity.Rests in bottle a minimum of 18 months.Acknowledgements
Guia Vinos Gourmets 2019: 95 points
Peñín 91
Tim Atkin 90
Wine Advocate/Parker 90
Jancis Robinson 16.5
Gourmets guide 95
Finca Rhenish Special Selection Tinto Luis Alegre 2014/2015

GREAT WINES FROM SMALL ESTATES
Grapes from the vineyard Finca La Reñana. Their limestone soils provide elegance, high minerality and depth with a high potential to save.Vintage manual boxes 15 kg.Selection table.Raised during 16 months in new oak barrels from the best forests of France with a touch of american oak, that provides structure and aromatic complexity.Rests in bottle a minimum of 18 months.Acknowledgements
Guia Vinos Gourmets 2019: 95 points
Peñín 91
Tim Atkin 90
Wine Advocate/Parker 90
Jancis Robinson 16.5
Gourmets guide 95
Red wine Luis Alegre – Plot no. 5 2016

GREAT WINES FROM SMALL ESTATES
Grape of the Estate, Plot No. 5, located next to a salt water lagoon, so you have a soil and micro-climate that produces grapes with great personality.Vineyard with age more than 45 years and yields limited to 4.500 kg/ha.Nose boxes 15 kg.Selection table.The grapes is fermented and macerated in tanks conical stainless steel low-capacity (7.000kg) during 20 days.Raised in new barrels (French and american) during 14 months.Remains in the rack until its perfect maturity.Acknowledgements
Guide Gourmet 2018 94
Stephen Tanzen 91
Wine Enthusiast 92
Luis Alegre Crianza red wine 2016

Luis Alegre Crianza It born from grapes from vineyards of an average age of 30 years old. These are found on farms of soil clay and limestone to about 500 meters of altitude.Following a process of manual harvest, the beans macerated and fermented for about 15 days. Once the malolactic fermentation, Luis Alegre Crianza is transferred into American oak barrels and French.In the same is made the foster, that continues for about 14 months. The barrels are new and second -, third and fourth year. The 80% of these are of american oak and 20% remaining French oak.Luis Alegre Crianza finally rests a year in bottle before release for sale.
Red wine Luis Alegre – KODEN 2018

Concept: techniques of making high range wines in grapes from young vineyards.Vineyards 20-25 years old.Parenting 9 months in new oak barrelsAcknowledgements Peñín 90
Luis Alegre Roughing red wine carbonic maceration 2018

With a limited production of 3.000 bottles, Luis Alegre Roughing 2017 it is elaborated with grapes from vineyards of 60 years of age. Once harvested manually, is encuban whole bunches and these undergo the technique of the carbonic maceration. After pressing, for obtaining of the must-wine, it is carried out a controlled fermentation between 16 and 17 degrees celsius during 4 the 5 additional days.After a process of stabilization between 4 and 5 weeks, the wine rests for a single day in French oak barrels for, below, proceed to grinding and bottling.
Luis Alegre red wine carbonic maceration

Selection of grapes of viura from vineyards 35 years old.Vintage manual.Vatting of bunches with stems in stainless steel tanks and a “bed” of white wine to not “blow out” the first bunches.4-5 days of carbonic maceration, pressing and end of fermentation.Acknowledgements
Guide Gourmet 92
Always among the best of Spain in the two contests, the most prestigious wines young
Success: healthy, ripe grapes since there is no breeding to “cover up” defects.
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.
Wine Flower of Muga Rosé

Ring, Prado Enea and Torre Muga are among the best red wines of this country. Less well-known to the public is the excellent work carried out by the family Muga to when you develop your pink, one of the best that can be found in the D. O. Ca. Rioja: Flower of Muga Rosé 2017, mainly produced with grapes of garnacha.While the bodega Muga used for the red wines the garnachas grown in the foothills of the montes Obarenes, with a good ripening of the fruits by exposure to the sun, for the pink use bunches of garnacha from the hillside opposite, where a lower stroke allows for better freshness and preserve the fruit notes tangy and fresh, features of this Muga Rosado. The wine was fermented in small tanks made of wood and remained four months growing up with the fine lees and expanding its virtues.Elaboration After 12 hours of maceration, the wine ferments for 15-20 days in small containers of wood between 16- 18ºC. During 3 months maintain and work the fine sediments that magnify and enhance their virtues and organoleptic. Later we stabilized and cold filtered and bottled.Pairing with tartar of fish, ceviches, salads, folders, rice...