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Red wine Muga – Torremuga Booking

Torre Muga it is a wine of extraordinary personality, closely linked to the philosophy of work and in family environment.Elaboration The fermentation always occurs naturally and spontaneously. The grape fermentará always in vessels of wood without temperature control with indigenous yeasts. The maceration is variable, but it can last up to two or three weeks. The total stay of this wine in oak is 24 months of which 18 are in new barrels of French oak and the rest in deposits of oak. After the aging is performed by a light clarification with egg white fresh.Awards95 Parker points94 points Guide Peñín
Red wine Muga – Muga Booking

Muga Booking 2012 it is a great classic Rioja made with an aging 6 months in american oak barrels and during 24 months in barrels of american and French oak. It ended with a rest in bottle for other 12 months. 3 years of very careful traditional process for a wine of reference in Rioja. This Muga is the best incarnation of the concept of a wine reservation in la Rioja, in the good sense, with force, with structure and with power and meatiness.When you open this bottle (and after letting it decant) you will discover well balanced wine, full-bodied with tannins fine-tuned. Its aromas are those who can delight in a wine that is so marked by the tradition of la Rioja: roasted, vanilla, red fruits, leather, and black pepper in other.
Red wine Muga – Muga Reserva Magnum

Muga Reserva Magnum 2010 bodegas Muga is a red wine with DO Rioja based on the selection of mazuelo, graciano, garnacha and tempranillo 2010 (vintage rated as excellent) and whose alcoholic content is from the 14th.Pairing pork, cooked, lamb stews, rissottos.
Red wine Top of the Booth

Viña Pomal Alto de la Caseta, unique wine from the best parcels of Bodegas Bilbaínas. Only produced in vintages of exceptional, bottles numbered and limited production. It is the maximum expression of the Tempranillo from the Rioja Alta. Color reye cherry dark, Viña Pomal Alto de la Caseta is a red wine Reserve elegant, complex and very aromatic.DEVELOPMENT (VINIFICATION)
De-stemming, with a lot of finesse to not break grains, a selection is made of the grain prior to vatting, eliminating all the plant parts and grains damaged. The fermentation is carried out in bocoyes oak 500 L open, using bazuqueos to improve the extraction. The aging in barrels lasts for 20 months (Reservation).
VINEYARD (VITICULTURE)
The vineyards D. O. Ca. Rioja that surround the Top of the stand were planted in glass for more than 35 years old, on a hillside of south east facing. The soil of the vineyard is cascajoso, loose and structure poor. In this ideal environment for the grape and for the wine to gain complexity, we practice a viticulture integrated and sustainable to charge people with greater experience of the house.
PAIRING
Red meat, cooked, cold meats and cheeses, perfectly matched with Viña Pomal Alto de la Caseta.
AWARDS
97 POINTS GUIDE PROENSA 2017
96 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
96 POINTS GUÍA GOURMETS 2017
94 POINTS TIM ATKIN (UK) - RIOJA REPORT 2016
93 POINTS ROBERT PARKER 2018
93 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
93 POINTS GUIDE PEÑÍN 2018
93 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
93 POINTS ROBERT PARKER 2016
92 POINTS GUIDE PEÑÍN 2017
92 POINTS WINE SPECTATOR 2017
92 POINTS GUIDE PEÑÍN 2016
GREAT GOLD MEDAL TEMPRANILLOS TO THE WORLD - 2016
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2017
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2016
BEST RED WINE OF SPAIN AWARD VEREMA - 2017
Red wine Bodegas Baigorri – Baigorri B70

Red wine made from vines very old more of 70 years old grown in small plots in the Sierra de Cantabria. Grapes of the variety Tempranillo hand-selected, grain by grain, using selection tables for vibration and weight. Preparation separate in Barrels open 600 liters. After separating the wine from tears, taking advantage of only the came-from-the-repiso. Malolactic fermentation and 22 months aging in new French oak barrels and grit extra fine.PairingTo accompany any kind of dish high restoration. Also with red meats, game birds and iberian.Awards
Wine Advocate: 2012 94 Points
Red wine Chafandín

It is a wine exclusively from grapes from the Payment of Chafandín, 100% Tempranillo (Tinto Fino) and whose vineyard has an approximate age of 40 years old. It is grapes of extraordinary, small diameter, with a skin of greater thickness which gives the greater concentration in the maceration. The Malolactic is done in barrel new French oak of 300 liters, and then the wine stays in ageing in the same barrels during the time that it is deemed appropriate ( according to the add ) and that is usually between 16 and 21 months.
Foster
Malolactic in French oak barrels 300 liters and parenting 21 months in new barrels and one year French oak 300 liters.
Fermentation
During 12 days at a temperature of 26ºC.
Time of Maceration
17 days with their skins
Red wine ecological Ezar – 714 Ezar Booking

This wine has been subjected to a process of aging in barrels of French oak during a period of 18 months, after which has remained in the bottle to the highest level a minimum of 18 months more.
Production
100% ecologicalPairingA good choice to accompany red meats, hunting of pen-and-roasted. Recommended for the consumption of braised meats or spicy. Perfect companion for stews, vegetables, inlaid, cecina, semi-mature cheeses, smoked fish, grilled vegetables, etc...
Red wine Bodegas Baigorri – Baigorri de Garage

Red wine made from vineyards very old, low production, which makes this one of the wines of high-end and more exclusive this winery, Grapes of the variety Tempranillo hand-selected, grain by grain, using selection tables and vibration. Long macerations and fermentations in tinos wood. Malolactic fermentation, along with its lees in new French oak barrels. A tasting panel decides the time that this wine stays in the barrel.PairingTo accompany any kind of dish, especially the desserts. Also, with grilled vegetables, meats, cooked dishes of a high quality restoration.Awards
92 points guide Peñín
92 points J. Suckling
Red wine Bodegas Murua – M Murua

To develop M Murua, the grape comes from an exclusive selection of the oldest wine Bodegas Murua has in the area of Elciego:
Caralciego: 70 years and a yield of 1.700 Kg./Has.
Velasquillo: 63 years and a yield of 3.000 Kg./Has.
Harvest
It is carried out manually and in small boxes.
Winemaking
Malolactic fermentation in new barrels of French oak high toast.
Aging
Aging in barrels of French oak (80%) and american (20%) during 14 months.
Red wine Legaris – Legaris Calm

Legaris Calm it is a red wine Gran Reserva very broad, powerful and elegant, that is the result of a project of study of the region and selection of vineyards to find those that best reflect the spirit of Ribera del Duero. This wine teardrop nocturno is ablend unprecedented in each year composed of 2 elements: wines from old vines harvested by hand, they bring elegance and wines of teardrop night, that bring power to the mix.
DEVELOPMENT (VINIFICATION)
This wine Gran Reserva tinto is a blend unprecedented in each year composed of 2 elements:-Wine from vineyards centenarians in glass, in Tubilla of the Lake (Burgos), to 930mm altitude, harvested very ripe to hand. It starts with a cold pre-fermentation maceration of 1 week. The alcoholic fermentation is done with indigenous yeasts in a small tank troncocónico, doing bazuqueos manuals frequently. Once finished the alcoholic fermentation and after determined by tasting the end of the maceration, it performs the pressed rear with manual press spindle. This wine is the most elegant part of the wine end.-Wine from tears night. At the end of each day of harvest, in the best deposits of each crop that have been descubados on that day, and before performing the press the next day, let the little wine that is left in the reservoir, drain by gravity through the pasta. To do this left open a faucet all night, collecting the resulting wine in a container. Before leaving the winery, we check that all is well, we turned off the lights and closed the winery. The next morning the wine obtained is introduced into the barrel, identifying the deposit of source. The wine will remain in the same barrel until the end of your parenting. These wines have a very high concentration, providing power to the mix.The malolactic fermentation of these wines is carried out separately in new barrels of French oak 3 tonelerías different. The subsequent aging in barrel lasts for 24 months. Once the aging, it performs a blend final 7 barrels, looking for the best expression of the Tempranillo from this vintage. Only clarifies gently before bottling. Not bottled in all vintages, but only in those considered to be the wine end is of exceptional quality.
VINEYARD (VITICULTURE)
The vineyard began its cycle this year promptly, having a cycle dizzying helped by the good water status of the ground due to sufficient winter rains and the high temperatures of the spring in the Ribera del Duero. The advancement phenology was recovering by the vine, reaching finally the moment of the veraison dates in the less-developed, while the harvest was brought forward in a greater extent due to the intense heat registered during maturation. We can speak of a first harvest is composed of grapes with maturation times intense, for later to go forward in the maturation of the overall area of gradual form to the time you would be checking the collection, this year, with more relaxation than usual due to the good weather, and in particular to the absence of rain or frost. The result has been wines with an alcohol content slightly higher than usual, acidity is more balanced than expected in relation to the temperatures recorded, a high accumulation of color and above all a profusion of phenolic, furthermore, tannins of good quality, the have been ripening for a long duration.
PAIRING
Lamb Spanish, red meat grilled or roasted, game stews and cured cheeses paired to perfection with Legaris Calm.
AWARDS
94 POINTS GUÍA GOURMETS 2018
92 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
92 POINTS TASTING ANDREAS LARSSON 2017
91 POINTS GUIDE PEÑÍN 2018
91 POINTS WINE SPECTATOR 2016
GREAT GOLD MEDAL BACCHUS - 2017
GOLD MEDAL DECANTER WORLD WINE AWARDS - 2017
SILVER MEDAL CINVE - 2017
SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2017
SILVER MEDAL MUNDUS VINI - 201
Wine Godeval Revival

Bodegas Godeval presents this limited series of 6.600 bottles, result of the selection of the grapes, from his vineyard iconic “Pancho”, one of the most ancient of the property, and marked by its soil, slate and a special microclimate, within the Atlantic climate continental that affects the region ourensana de Valdeorras.Godeval Revival manifested throughout the component and aromatic taste of the variety godello, once submitted the grapes, a process of criomaceración. The definition of the parameters of this process were defined after the execution, during 3 years old, of a Project I+D, in collaboration with the EVEGA (Station of Viticulture and Oenology of Galicia).
Tasting Godeval Revival
Cata: The color dresses yellow with many green hues, friendly and fresh view.Nose stresses its aromatic intensity and great personality. In fruit flavors include the citrus, lima, pink grapefruit and notes between herbaceous and citrus ginger. The background is the white fruit, pear water, the apple and exotic hints of stone fruit like peach. Also memories appear vegetables fennel, laurel and mint.The palate without a doubt he speaks his intensity, persistence and balanced acidity. It's silky and enveloping, with a great final aromatic and a slight amargosillo. With the passing of the years will offer a wide range of sensations.
Godeval Cepas Vellas wine

Godeval Strains vellaWhite wine, noble, approximately 13 degrees alcohol, single variety that evolves well in the bottle and improves with the passage of time. Comes from the grapes of godello and selected from the oldest wine from the cellar and a vinification process in the presence of their own lees for a few 5 months in stainless steel tanks. A wine full, with body and that surprises from the first moment and stays in the memory.Cata: Greenish yellow Color with golden tones. Aroma medium intensity, clean, surround with memories of ripe fruit (apple, melon and pineapple) and fine herbs of the field (fennel and mint). In the mouth it is especially nice, with a balance between the sweet sensations that add body and volume, and the flavors acids, which give freshness, in addition to mineral notes of great complexity provided by the slate soil of the proceeds; offering a set of sensations long and pleasurable.
Red wine Beronia – III.C. Beronia 2008

DEVELOPMENTIt is part of the selection from vineyards of more than 70 years old, in addition the use of our vineyards prefiloxéricos. Cold pre-fermentation maceration for a few days, alcoholic fermentation below 26 ° C with pumping over newspapers. Ageing in new barrels of French oak during 14 months.AWARDS 91 points 2012 Parker (The Wine Advocate)SERVICE AND FOOD PAIRINGPerfect with red meats such as t-bone steak, steak, fillet steak or mature cheeses of sheep.
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Champagne Laurent Perrier -Cuvée Rosé

The Cuvée Rosé it was created in 1968 from the boldness and the know-how of the House of Laurent-Perrier. Perfected at each stage of its manufacture, Cuvée Rosé is known for its consistency and its high quality. It is characterized by its aromas of ripe red fruit, high intensity and great freshness.Mix and wine making Varietal grape: Pinot Noir 100%Crus: 10 crus different mainly located in the areas south and north of the Montagne de Reims, including the famous Côte de Bouzy, especially of the best crus of Ambonnay, Bouzy, Louvois and Tours-sur-Marne .The grapes of plots in carefully selected classified and despalean before them. The maceration, lasting from 48h to 72h depending on the harvest, helps the extraction of colour and the development of the richness of aromatic full of Pinot Noir.Aging: 5 years minimum.The bottle Cuvée Rosé Laurent-Perrier, with their lines of generous and curvaceous, it is unique: an invitation to complacency. When Bernard de Nonancourt launched Cuvée Rosé Laurent-Perrier in 1968, he decided to present his creation in a bottle uniquely distinctive to magnify this cuvee a very special.He found his inspiration in the bottle quite thick made in the time of King Henry IV, adding the shield-shaped monogram "LP" with the form of seal. The packaging, in that moment it seemed very modern, has evolved gradually from 1968.In these days, Cuvée Rosé Laurent-Perrier is sold in a case of presentation is extremely elegant, reminiscent of the delicate color of the wine and its grapes Pinot Noir. It is a gift very appreciated and very sought after all over the world.Pairing Its deep aroma makes it ideal for pairing with raw fish marinated, grilled prawns, exotic dishes, Parma ham and desserts of red fruit. The more daring prove it with asian cuisine or indian.
Pommery Champagne Cuvée Louise Brut Nature

The Cuvée Louise it owes its name to a great lady of Champagne, Madame Pommery, a brave woman, entrepreneurial, that marked a style in the elaboration of champagnes to take the reins of the business after the death of her husband.Since 1979, this cuvée de prestige, elaborated with grapes of the best plots, has maintained their style of great purity, finesse, demand and rigor.
Vineyards
Chardonnay grapes from Avize and Cramant Grand Cru. Pinot Noir Cru of Ay Grand Cru
Winemaking
Alcoholic fermentation and malolactic fermentation in steel tanks, selection of the best bucket, and second fermentation in the bottle according to the méthode Champenoise.
Aging
Aged between six and eight years in bottle before disgorgement.
Champagne Pommery Brut Royal

Pommery Brut Royal it is vivacity, aromas of white fruits combined with small red fruits. A mixture in a champagne that emphasizes the Chardonnay grape, from 40 selected villages of the areas Côte des Blancs and Montagne de Reims, cuyo weather contributes to the liveliness and delicacy of the variety.DEVELOPMENT (VINIFICATION) The initial fermentation is maintained at a low temperature (16 ºC). Foaming is particularly slow in the wine cellar to 30 meters of depth and at very low temperature (10 ºC) to allow the formation of the bubbles, fine and elegant.In consistency with the style Pommery, the wine passes through different clarified and meticulous decantation to separate the lees of the wine. The liquor dosage, prepared only with white wines Grands Crus, it incorporates all the properties of the different wines that make up the blend of this champagne.
PAIRING
Pommery Brut Royal can be enjoyed at any time of the day or night.
Champagne Pommery Brut Royal Rosé

Pommery Brut Royal Rosand follows the style Pommery was developed by Thierry Gasco. Finely fruity, this champagne rosé is distinguished by a note more fleshy, the time that remains live, fresh and very subtle.DEVELOPMENT (VINIFICATION) Rosé from a blend of Pinot Noir and Bouzy Grand Cru. The color comes from Pinot Noir grapes slightly to wine in their old bottles, specially chosen in the vineyards for their maturity. This champagne rests in cellar for three years to develop the distinctive properties of Pommery Brut Royal Rosé.
PAIRING
Unusual pleasure at the appetizer, Pommery Brut Royal Rosé is perfect with white meats and crustaceans, as well as accompanying desserts with red fruits.
Red wine Legaris – Legaris Reserva

Legaris Reserva wine is the benchmark of the winery and the award-winning. The character of Legaris Reserva is clearly marked both for the vineyard as the mix master of different wines made with the Tempranillo grape variety and aged in different types of barrels.
DEVELOPMENT (VINIFICATION)
The grapes are harvested manually in boxes of 15 kilos; when you arrive at the winery are stored in a cold room for a night to 6º C, and the next morning, we inspect it thoroughly in the selection table. Once destemmed and transported by belts and, reaches virtually the whole of the small reservoirs, conical stainless steel 5.200 liters, where we separate the different origins of the grapes. We begin with a pre-fermentation maceration of several days at low temperature before alcoholic fermentation, that was done with its indigenous yeasts to 28-30 ºC, to express the characteristics of the different terroirs, respecting the uniqueness of each individual vintage. During the fermentation, made frequent bazuqueos manuals and descuba to the 3 weeks hatch the grape getting only the wine flower, and without later addition of the wine press.Then carried out the malolactic fermentation in new barrels of French oak. Later the wine remains for 20 months in bordeaux barrels of French oak of fine grain, half new and half of a wine, from 10 tonelerías different. After a soft clarification with egg white, was bottled in may 2015. This wine is finished to fine tune during your stay in wine rack for 24 months before you start to be marketed.This harvest consists of 86.037 bottles bordeaux.
VINEYARD (VITICULTURE)
This wine has been elaborated only with the grape variety Tinto Fino (Tempranillo) 100%. The grapes come from a comprehensive selection of small hawthorns in glass, between the ages of 50 and the 90 years old, from various terms located in the province of Burgos: Peñaranda de Duero, Olmedillo de Roa, Roa and Hontoria Part, of D.O. Ribera del Duero. The average elevation of these vineyards ranges between 850 and the 1.000 meters. These old vines are established on soils with a character very fertile, well type sandy, sandy gravel or clayey-calcareous. The vineyard formerly stood in these "poor soils" not to be used for crops other, only for the vine. Vintage 2012 it went smoothly between the 6 and 17 October. Given the level of maturity of the grapes that we require to be able to produce this exceptional wine, what we can offer 7 in 8 harvests in each decade.
PAIRING
Legaris Reserva pairs perfectly with lamb, Spanish, red meat grilled or roasted, game stews and cured cheeses.
AWARDS
95 POINTS GUÍA GOURMETS 2016
90 POINTS GUIDE PEÑÍN 2017
GOLD MEDAL CINVE - 2016
SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016
Red wine Cellars and Vineyards in the Blank – Key Blank

Production1.947 bottles.ElaborationManual selection of clusters in a first table, de-stemming, mechanical, and subsequent selection of grapes in the second table. Maceration at controlled temperature, alcoholic fermentation in tino wood 30 Hl, malolactic fermentation in barrel.FosterHe remained 14 months in French oak barrels and 6 months in foudre wood 15 Hl.AwardsScore Parker 92
Red wine Large Blank

Production4000 bottlesElaborationSelection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak.FosterHe remained 18 months in oak barrels and 6 months in a tub of French oak.Awards92 points Peñin guide
Red wine Viñas del Jaro – Thirst of Cana

Some wines from certain sectors of our vineyards older of the Payment of Chafandin, throughout the process of parenting, in certain vintages, move more elegance and personality in the successive tastings, it exists as a “Blow of Heart“. These barrels, are selected in the first six months after each harvest and separate to make a custom track. The year that occurs this event is bottled under the brand name Thirst of Cana, and gives origin to the wine more emblematic of the Winery.
Foster
Malolática in French oak barrels 300 liters of parenting 26 months in barrels
Fermentation
During 21 days at temperatures of 14-16ºC.
Time of Maceration
20 days in deposits of 3.000 liters
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Red wine ecological Ezar – 714 Ezar Grenache 2015

This wine has been subjected to a process of aging in barrels of French oak for a period of 18 months, after which has remained in the bottle to the highest level a minimum of 18 months more.
Production
100% ecological
Red wine ecological Ezar – 714 Ezar Foster 2013

Production
100% ecologicalPairingThe game meat or strong are ideal for a pairing with this wine. Very suitable for accompany with blue fish, red meat, various types of cheeses, snacks, etc...
White wine organic Ezar – 714 Ezar White 2015

Production
100% ecologicalPairingPerfect companion for young cheese and flash cures, olives, tapas of smoked, carpaccio, fresh salads, mushrooms and cold soups. Especially indicated with fish, rice dishes and seafood, en general. It is a suitable choice for the artichokes and asparagus. Being a white wine with body, it can accompany meats.
Red wine Viña Pomal Graciano

Viña Pomal embodies the best winemaking tradition of the Rioja Alta, after a hundred years of history making wines of great quality and prestige, added to the superb location of an own vineyard, in the municipality of Haro.Viña Pomal Graciano, it is a wine red author wine Reserve part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. It comes from vineyards of low yield and strains of more than 35 years old. Very limited production.
DEVELOPMENT (VINIFICATION)
Manual harvest in boxes. At the time of the harvest, we made a selection to carry only the winery those grapes with ripening conditions optimal. Was subjected to two selections, first the cluster, and then the grain after stripping. Fundamental is the removal of berries pasificadas after de-stemming.Fermented with yeast indigenous in open reservoirs, combining bazuqueos and reassembled. The maceration was 21 days and fermented at 26 ºC, attempting to extract gently.
VINEYARD (VITICULTURE)
Comes from our farm Vicuana, located in the heart of the Neighborhood of the station Haro. Soils swiss, with high richness in limestone. Performance 4.000 kg/ha and strains of 40 years of the D. O. Ca. Rioja.Area of clear atlantic influence, that leads to limit the ripening of the graciano. A wine that is solely produced to add that the Graciano gets mature exceptionally (2007, 2010, 2012).
PAIRING
Cheeses, seafood, birds and stews, spicy paired perfectly with Viña Pomal Graciano.
AWARDS
93 POINTS TASTING ANDREAS LARSSON 2017
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2016
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2018
SILVER MEDAL THE RIOJA MASTERS - 2017
Red wine Bodegas Bilbaínas – Viña Pomal Grenache

Viña Pomal Grenache
Red wine aging collection of monovarietales of Bodegas Bilbaínas, Viña Pomal Wines Unique. Selection of old vines in altitude above 600m where to find a better balance and freshness in the exprly. This Garnacha wants to demonstrate the aromatic potential of the variety that is most planted in the world. A Garnacha from high areas, that has freshness and all their power fruit, with large volume. That is harmonious, without the sin of excess.
DEVELOPMENT (VINIFICATION)
The Grenache is a variety sensitive, that requires a deal extremely careful in the winery. Premaceración cold, with a fermentation and maceration short (total 10 days vatting). The use of the wood seeks to protect the delicacy of the Grenache. The 50% the wine completed the alcoholic fermentation in barriques of French, with their lees during the entire ageing. The rest is críó 10 months in american oak barrels of 1 year (Foster).
VINEYARD (VITICULTURE)
Selection of old vines of Garnacha, of our suppliers of the D. O. Ca. Rioja. Have in common to overcome the 600 m of altitude where we find a greater balance and freshness in the expression.
PAIRING
Viña Pomal Grenache is the perfect complement to dishes containing vegetables, rice, cheeses, duck and blue fish.
AWARDS
93 POINTS ROBERT PARKER 2018
91 POINTS JAMES SUCKLING 2018
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
White wine Bodegas Bilbaínas – Viña Pomal Tempranillo blanco Reserve

Viña Pomal Tempranillo Blanco Reserve part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. A variety suitable for cooler zones, with an early maturation. The expression fresh white flowers and citrus, sumamos the complexity of ageing in oak barrels.
DEVELOPMENT (VINIFICATION)
Maceration of 8 hours with the skins. Fermentation in the barrel (15 ºC), working with batoneados during the first 4 months. Breeding total of 12 months in new French oak barrels and american 1 use. Raising minimum in bottle 12 months (Reservation).
VINEYARD (VITICULTURE)
Selection of suppliers. Vineyards in Haro (450m) and Tudelilla (740m), of the D. O. Ca. Rioja.The add 2014 had a cold winter in which sprouting was brought forward due to the high temperatures and low soil moisture in the spring. After flowering it produced a curd excellent, although the lack of rain made the veraison was delayed as compared with previous years. The maturation was slow and somewhat irregular, so the harvest was delayed. In the case of the white grape, this slow maturation favored graduations balanced and an acidity that give the wine the capacity to suitable of aging. A key part in the vineyard has been the pruning, that made a early has insured the health of the clusters.
PAIRING
Viña Pomal Tempranillo Blanco Reserve is the perfect complement of spice dishes, seafood or fish.
AWARDS
93 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
92 POINTS JAMES SUCKLING 2018
92 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
92 POINTS ROBERT PARKER 2018
90 POINTS WINE SPECTATOR 2017
White wine Bodegas Bilbaínas – Viña Pomal Maturana blanca 2016

Viña Pomal Maturana Blanca part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. The Maturana Blanca is also known by the name of Ribadavia. It approved its use in the D. O. Ca. Rioja 2007, although it is the variety oldest of which we have written knowledge in Rioja, as cited already in 1622. It is a variety of good fertility, presents a small bunch and berry elliptical, also small in size. It is early in its development, and it is remarkable for its low pH, with a high content of tartaric acid and low in potassium. Presents the disadvantage of high sensitivity to botrytis, so that is exacting in her follow-up.DEVELOPMENT (VINIFICATION)Spontaneous fermentation in american oak casks new. Work of the lees during 3 months. Subsequently raised in French oak for 4 months.VINEYARD (VITICULTURE)
Comes from the estate Paceta 14, located in the municipality of Haro, still the plot bordering with the basque Country and Burgos, a few 100 meters. Plot 17 years of age, grafted plants in Ribadabia on 110R, framework 2.6*1.2. It is a farm located in the privileged enclave sheltered from The Shells of Haro. At an altitude of 448 meters and oriented North-South,with a marked Atlantic influence. The morphology of the plot is composed by narrow lines, following the curves of level. Account with a surface of 0,66 hectares of D. O. Ca. Rioja.
AWARDS
93 POINTS ROBERT PARKER 2018
92 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
91 POINTS JAMES SUCKLING 2018
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Red wine – The Vicalanda Gran Reserva 2010

The Vicalanda Gran Reserva, maximum expression of the "terroir" one of the most privileged areas of the D. O. Ca. Rioja, Haro. The Vicalanda Gran Reserva is a red wine pioneer "wines of high expression", crafted from a selection of las best grapes from our own vineyards.The name of The Vicalanda comes in your home on a small farm of 10,5 hectares the property of Bodegas Bilbaínas.DEVELOPMENT (VINIFICATION)Gentle crushing-destemming, vatting and fermentation with a long maceration. En total, 2 years of ageing in casks bordeaux (225 l) French oak Allier new (70%) and medium toast. Minimum 3 years of ageing in bottle bordeaux.The Vicalanda Gran Reserva is a red wine that represents the ultimate expression of the know-how of the cellar. The best ageing in oak and bottle dota of maturity, finesse and elegance of the Tempranillo, respecting the identity of an area emblematic.
VINEYARD (VITICULTURE)The vineyards from which comes the Vicalanda are located in a privileged enclave of the municipality of Haro (Rioja Alta) and comes from our best farms, Crow 4, Vicuana and Zaco, of the D. O. Ca. Rioja. In its most, it comes from vineyards facing the south, which maximizes the exposure to the sun and helps ripening and more intense. The soils are calcareous and cascajosos and therefore poor, deep and well-drained. The vineyards are planted in glass and are grown under principles of sustainable agriculture. Vineyards between 25 and 35 years of age,whose returns do not exceed the 3.500 kg/ha.
PAIRING
The Great Reserve of The Vicalanda harmonizes perfectly with main courses or first strong. As for example: cheeses, deli, inlaid, soups and stews; meats of all kinds, especially the hunting, tailgating, etc.
AWARDS
96 POINTS GUIDE PROENSA 2016
95 POINTS GUÍA GOURMETS 2016
94 POINTS GUIDE PEÑÍN 2016
94 POINTS GUIDE PEÑÍN 2015
90 POINTS ROBERT PARKER 2015
SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014
SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014
SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2014
Red wine – Viña Pomal Commitment

Viña Pomal, the flagship of Bodegas Bilbaínas, presents a new limited edition and more special that evokes their values, those who claimed and those that are flagged: commitment, source, tradition and the land from where everything is born. This is Viña Pomal Commitment, the first wine in the world aged in oak barrels tattooed.Viña Pomal has wanted once again to reaffirm her indebtedness with the classical values and has made it neither more nor less than by the art of the tattoo. A route by 4 Spanish cities in which 6 tattoo artists of national and international renown have been interpreted, recording fire in oak barrels, their values of life. Of these barrels is now Viña Pomal Commitment, an author's wine red unique and of limited production (5.000 bottles).DEVELOPMENT (VINIFICATION)The five red grape varieties of Rioja are blended in this wine to enhance the virtues of tradition and the strength of character. The elegance of the Tempranillo, the exquisite rusticity of the Graciano, the expressive charm of Garnacha, the spicy nuances as genuine Maturana and power rugged Mazuelo. A powerful combination, a game full of boldness, their commitment to the origin, and a wine unique and original, Viña Pomal Commitment. The casks in which it has been elaborated Viña Pomal Commitment have been marked to fire with our values of life. Our source, tradition, land and commitment lie forever on the wood of French and american oak. A powerful combination, a game full of boldness, a commitment to our origin. "We want to claim back the commitment with the values of the whole life.", Alejandro Lopez, winemaker of Bodegas Bilbaínas.
VINEYARD (VITICULTURE)For the production of this wine has resorted to the five varietals of Rioja, that provide a differential note in the assembly. Each one of them, looking for its unique features, it is cultivated in different soils and in different areas that make up the region of Rioja. Therefore, we've had Tempranillo soil clay-calcareous Haro, from the best plots of Viña Pomal, Grenache vineyards in altitude in the terrain cascajoso Rioja Media, Maturana tinta and Mazuelo of the area of Rioja Baja, looking for their perfect maturation, and Graciano of alluvial soils of the Rioja Alta area.
PAIRING
By your profile, complex recommended wine pairing Vina Pomal Commitment with stews of winter (stews, cooked, fabada) and also with meats (preferably hunting) well made. Its aspect of transgression also makes it ideal for international cuisine, both the mexican hot as the exotic thai or the sophisticated French.
Red wine Bodegas Bilbaínas – Viña Pomal Gran Reserva

Viña Pomal Gran Reserva is a red wine serious and of great quality which combines the best of The Rioja. Represents the gran reserva classic Rioja, faithful to its origins from over a century ago.Only produced in vintages of exceptional, and with a choliness to limited bottles.DEVELOPMENT (VINIFICATION)Viña Pomal Gran Reserva is characterized by a vinification traditional.The grape is hand-selected in our vineyards arrives at the warehouse and is destemmed and pressed to make a maceration moderately long in a tank. After the fermentations alcoholic and malolactic, the wines are trasegados to be raised in bordeaux barrels of 225 liters are traditionally made of american oak. After passing around 1 year of barrel aging, the wine is racked back to tank. It is the moment in which is decided the blend the Grand Reserve, and Graciano, variety minority of Rioja, it enters with a 10% of the mixture of the base of Tempranillo, providing your structure, color and acidity characteristic. The wine back into barrels, clarified with egg whites that help your clarity and sharpness, and passes 1 year more in casks to complete the aging process in wood 225 liters. After its passage through the barrel, the wine is assembled during 6 months in vats of oak where natural finishes cleaning and assembling all of its components. Three years of ageing in bottle complete the craft work of aging of these unique wines in Rioja.
VINEYARD (VITICULTURE)Our farms are located in the vicinity of the winery, in the municipality of Haro. Our 250 ha make that we have greater ownership of the area, being our Reserva and Gran Reserva reflection of the soils of the D. O. Ca. Rioja. The mean age exceeds the 25 years old, looking for in the vineyard, the maximum balance and the reflection of our terroir jarrero. The Tempranillo we add the Graciano, that only matures in vintage excellent. Are those vintages which we make our Gran reserva tinto, who goes to the market every year.
PAIRING
Viña Pomal Gran Reserva is the perfect complement to dishes containing vegetables or stews of vegetables. Also suitable for rice dishes of meat or vegetables, cheese moderately strong, duck and blue fish.
AWARDS
93 POINTS WINE ENTHUSIAST 2018
93 POINTS WINE SPECTATOR 2017
93 POINTS ABC GUIDE 2017
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
91 POINTS ROBERT PARKER 2018
91 POINTS GUIDE PEÑÍN 2018
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2016
91 POINTS PREMIUM RED RIOJA TASTING (DECANTER) 2016
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2017
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2016
GOLD MEDAL THE RIOJA MASTERS - 2016
SILVER MEDAL ASIA DECANTER WINE AWARDS - 2017
4 STARS HARPERS WINE STARS - 2017
Red wine Cal Grau – The Ninota

The Ninota Vins is the new project of Company Vineyards Iberian in Catalonia. The Ninota arises from the concern to produce wines of reduced production where the common denominator is house the different appellations of origin of Catalonia: Priorat, Montsant, Terra Alta, Penedés. We talk about wines that are a true reflection of their soils, environments and weather, putting flag a great respect for the variety.Each wine will have your style and personality, offering a great added value. Fran Vernet, winemaker Cal Grau, is the culprit of ensuring that each wine has its own style and a own personality well defined, offering a huge value added very personal.One of the successes of Vernet and the Osborne family it is The Ninota 2015. Belonging to the D. O. Q. Priorat, whose grapes main are the garnacha and cariñena, that dwell in soils on mountain of slate and licorella, with a small contribution of syrah grapes.Vinification and ageing: 4 months in barrel.
Red wine Masdeu Scala Dei

Masdeu is a red wine from a single vineyard, one of the oldest wine from Scala Dei already working as the carthusian monks. In its production, has recovered the way you work and the ancient techniques of winemaking that had desaparecidor in Priorat, as the fermentation and refining in fats and deposits of cement. With this Book we intend to show the different faces of Grenache Scala Dei, depending on your height, soil and preparation.
DEVELOPMENT (VINIFICATION)
With this wine we wanted to recover a heritage of development that existed in Priorat and that takes us up to the first bottled wines of Cellers Scala Dei. So,having investigated as those bottles of the years 70 had been developed, we have vinified the Masdeu. Vintage during the third week of October, in small boxes, with the 100% from the stems in the fermentation, but with the grape pressed (not whole). Fermented in a small tank of cement 3.500 liters, imitating the peak temperature of the fermentations of the last century, without added yeast, and pressing at the own tank of cement.Foster: the 55% the wine was for 16 months in deposit of cement, the 25% wine 16 months in foudre of 1.400 liters, the 15% in the barrel of 600 litres during also 16 months and the rest in a jar buried in a wooden crate with clay during 16 months.
VINEYARD (VITICULTURE)
Masdeu is a vineyard terraced situated on the slopes of the Montsant, in the D. O. Q. Priorat. Is the vineyard Cellers Scala Dei has more height, comes around 800 meters at its tallest terrace. The soil is red clay in its lower part, to go to increasing the content of the limy as we are coming to the last terrace where is a floor of stones completely.. Orientation South-East, and planted during the TWENTIETH century, in 1945. It is one of the vineyards that the monks had planted Grenache from centuries ago.The add 2013 it was “the vintage“, the vintage wine preceded by a cold winter, spring, generous rainfall, cool summer at the beginning and then warm but not hot, late harvest and lack of rain during harvest, did that the maturation slow and regular,resulting in wines with body, fruit and fresh at the same time. The only but is that it was a short crop for the Grenache, because the curd was not very good.
AWARDS
95 POINTS GUIDE PEÑÍN 2018
94 POINTS WINE SPECTATOR 2017
90 POINTS GUIDE PROENSA 2017
95 POINTS ROBERT PARKER 2016
93 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
9,81 POINTS GUIA DE VINS DE CATALUNYA 2017
Red wine St. Antoni d Scala Dei

Scala Dei St. Antoni is a wine of a single vineyard, one of the oldest wine from Scala Dei, already working as the carthusian monks. With him we have recovered a heritage of development that had disappeared in Priorat, and that is in preparedar wine as it was produced during the years 70 or above. With this Book we aim to show the different faces of Grenache Scala Dei, depending on your height, soil and preparation.
DEVELOPMENT (VINIFICATION)
With this wine we wanted to recover a heritage of development that existed in Priorat and that takes us up to the first bottled wines of Cellers Scala Dei. So, having investigated as those bottles of the years 70 had been developed, we have vinified the St. Antoni. Harvest during the first week of October, in small boxes, with the 100% from the stems in the fermentation, but with the grape pressed (not whole). Fermented in a small tank of cement 3.500 liters, imitating the peak temperature of the fermentations of the last century, without added yeast, and pressing at the own tank of cement.Foster: 14 months in “foudre” 1.400 litres not new.
VINEYARD (VITICULTURE)
Sant Antoni de Montalt is a vineyard located above the Cartoixa Scala Dei, in a small flat terraced facade that ends at an impressive cliff on the Monastery, of ground clay, it has the shape of an amphitheater with a party-oriented This, the other on the West and the central part, facing South, is 580 meters in its lowest part, and 610 meters at its highest part, in the D. O. Q. Priorat. It is one of the vineyards that the monks had planted Grenache as five centuries ago; the plants that we see today were planted in 1945 and we can find at least two types of Grenache: Hairy and Country.The add 2013 it was “the vintage“, the vintage wine preceded by a cold winter, spring, generous rainfall, cool summer at the beginning and then warm but not hot, late harvest and lack of rain during harvest, did that the maturation slow and regular, resulting in wines with body, fruit and fresh at the same time. The only but, it was a short crop for the Grenache, because the curd was not very good.
AWARDS
95 POINTS GUIDE PEÑÍN 2017
95 POINTS ROBERT PARKER 2016
91 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
9,77 POINTS GUIA DE VINS DE CATALUNYA 2017
95 POINTS GUIDE PEÑÍN 2018
93 POINTS GUIDE PROENSA 2017
90 POINTS TASTING ANDREAS LARSSON 2017
Red wine, Scala Dei Cartoixa

This author's wine is call Cartoixa gives an account of the continuity of the link with the vineyards who looked after the monks in the Middle Ages. Because Scala Dei Cartoixa is not only the wine more emblematic of the cellars of Scala Dei; it is also a milestone in the history of wine of the Priorat to have been the first wine to be bottled under the D. O. C. Priorat. This Crianza red is made with a selection of the best grapes native to the area: Garnacha and Cariñena.
DEVELOPMENT (VINIFICATION)
This wine was elaborated from selected grapes of the best plots of the D. O. Q. Priorat. Each parcel was fermented separately. The maceration lasted about 3 weeks depending on the variety and the grape to achieve a wine with the typicity of each of the vineyards.Parenting 18 months in foudres of 1.400 liters, bocois of 500 liters and deposits of cement 2.100 liters.By having different origins of Garnachas, different heights and different soils, these need a different treatment for your foster, because each vineyard is aged separately in which we believe that is the best measure for expressing your terroir.
VINEYARD (VITICULTURE)
Grapes from varieties of historical of the area, the Garnacha and Cariñena, and from old vines of around 60 years old, planted on the terraces and in the typical “costers” llicorella of the 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. Each year we choose those who have given the best grapes to ferment separately, pampering the extraction, taking care of the expression of the fruit and taking each step during their preparation to maintain the expression of the quality that had the grape at the time of collection.
AWARDS
94 POINTS TASTING.COM (JERALD O KENNARD) 2017
White wine, Scala Dei Massipa

Massipa is the reissue of one of the wines from the cellar that had been developed in the past with the name of “White Scala Dei”. With this wine, want to show the fresh face of the Garnacha Blanca in the Priory in conjunction with the low Chenin blanc. Comes from a single vineyard historical, The Massipa, planted with white varieties. A white sleek and subtle that has demonstrated a good capacity for ageing.
DEVELOPMENT (VINIFICATION)
We harvested the Grenache and Chenin: the Grenache is at the point of maturation that we consider it appropriate to, and the Chenin helps us to maintain the acidity. Already in the cellar, are pressed together, the two varietals, is desfanga the wort and is transferred to a concrete tank where fermentará at a controlled temperature of 16-18 ° C with indigenous yeasts. Once finished the fermentation, is transferred to remove the lees thick, and subtract just fine. During the first two months of ageing is done a battonage per week and remains in the deposit; from the two months starts static ageing with lees on the bottom of the foudre.
VINEYARD (VITICULTURE)
This is a wine of a single vineyard, The Massipa, located just to the side of the vine of Masdeu, with east orientation, to 650 meters of height and clayey soil red with inlays of gypsum. The vineyard has 45 years and is the only one with white grapes of Cellers Scala Dei. A road divided the vineyard in half: to one side there is the White Grenache and the other of the Chenin, planted by the Sr. Peyra at the end of the 80 with the arrival of varietal French at the Priorat.
AWARDS
93 POINTS ROBERT PARKER 2018
90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
Red wine Mas d'en Blei – Liber

PRODUCTION limited to 2.500 bottles.
VITICULTURE Grapes of coastal llicorella of the finca Mas d'en Blei, with south-west orientation. Controls are carried out for maturation to proceed to the harvest in its optimal point, that is done manually in boxes of 10kg. After a first manual selection, is desraspa and performs a second selection grain by grain. The complete formulation up to the coupage is performed by separating varieties and plots.
VINIFICATION At the entrance in the cellar is done in a pre-maceration pre-cool the grapes during 24 hours. Long fermentation of 20 to 24 days with “pegeage” manual journal, using indigenous yeasts. Parenting 14 months in French oak barrels (Q. Petrea) of 225 liters, fine grain and medium toast-light. Maintained a minimum of 18 months in the bottle to get a good point of maturity. It is a wine with a character of breeding, due to its complexity. This is a wine technician who resists a lot of time in the bottle and can be consumed in excellent condition in the following 5 years old.
ACKNOWLEDGEMENTS
Medal of SILVER in DECANTER World Wine Awards 2015.
93 points Peñin Guide 2017
Red wine – Oller del Mas Special Picapoll Negre (black bread)

Oller del Mas Special Picapoll Negre (black bread) 2016: BEST WINE OF CATALONIA 2019
Production: 2.387 bottleswinemaking: Fermentation of 16 days at 23 ° C with yeast own Farm. Manual harvesting to ensure the maximum quality of the grape. Maceration of 15 to 20 days with two pumping over daily.Not used press.BreedingFrench oak barrels from Allier de 500 liters, egg of concrete and jars of pottery for nine months. Subsequent aging in bottle in the cellar for a minimum of twelve months.Natural cork stopper in the country.
Red wine – Arnau Oller, Selection of the family

Production
6.446 bottles
Winemaking
Fermentation of 10 days at 22 ° c with llevaduras own Farm. Maceration of 15 to 30 days with two pumping over daily. Not used press.
Foster
Boots new oak French d'allier, Tronçais, and Nevers of 300 litres for twelve months. Subsequent aging in bottle in the cellar for a minimum of twelve months. Natural cork stopper in the country.
Vino blanco Celler Credo – Capficat

‘Capficat’, branch that is buried –and without cutting it from the plant from which it comes– gives life to a new strain.The white wine Capficat comes from the vineyard Serral del Bosc, soils, extremely calcareous and loamy texture (balance between arenas, silts and clays). It comes from a vineyard owned own located in the comarca of the Alt Penedès and cultivated according to the principles of organic farming and biodynamic.We work the vineyards, leaving to grow a ground cover spontaneous, important to fluff up the soil and regulate the retention and the drainage of water in a rainfed cropping as that practiced. This cover is essential to promote biodiversity and balance in the ecosystem of the vineyard, where we apply treatments with medicinal plants (phytotherapy) to control the presence of fungus and strengthen the strains of a totally natural way. The grape harvest at Celler Credo is carried out always at hand to ensure the excellent quality of the cluster.Capficat is a praise to the purity and transparency. Does not contain sulfites added, only sulfites own the yeasts generate naturally during the fermentation (<8 mg/l). This is a wine that puts a value on the quality of the grapes and the work from the vineyard. Fermentation –starting yeast from our vineyards– is made in oak barrels used, where the wine remains for a period of approximately a month and a half.Capficat look for the maximum expression of the terroir and, therefore, you can present natural sediments the result of a minimal intervention. The vinification and the bottling are done in our property.
Last units

White wine Raimat 100 Wooden case 2013 – 2015

All of our history captured in a single wine. Raimat 100 commemorates the centenary of the winery with the best of our experience and the unique personality of our environment. Wine stores only, of great complexity and elegance, with different orveles texture; profound and long-term, worthy of collectors. The result, a vintage white a singular of international prestige.DEVELOPMENT (VINIFICATION)
In the development of Raimat 100 the grape is pressed manually by extracting to a maximum of 50% of the must and goes directly to new French oak barrels where it ferments at a controlled temperature of 16 ºC, part with natural yeasts. A percentage of the must is clarified (to give finesse and length) and the other is not clarified (to give texture). A parenting 6 months on lees with battonage weekly to give creaminess and malolactic fermentation in a small proportion of them.
PAIRING
Raimat 100, a white wine ideal companion for meats and poultry, seasoned with honey, tarragon, vanilla, nuts. Ideal with shellfish and cream sauces, or butter.
PRIZES ADD 2013
94 POINTS GUÍA GOURMETS 2016
94 POINTS YEARBOOK OF WINES (THE COUNTRY) 2016
92 POINTS GUIDE PEÑÍN 2016
SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2015
SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2015
Red wine Abadia de Poblet The Font Voltada

With The Font Voltada, the winery Abadia de Poblet, we have recovered a heritage of making ancient that takes us up to the first becoming standardised in the that used the whole cluster. We have investigated how these bottles will last and keep in time with all the virtues of a red wine fresh and lively. The Font Voltada is one of the oldest vineyards of Trepat located in the Conca de Barberà, between Sarral and Montbrió Brand, and that gives name to this fine wine with a note of fruit very present.
DEVELOPMENT (VINIFICATION)
With this wine we wanted to recover a heritage of making ancient that takes us up to the first elaborations of wine in which was used the whole cluster. We have investigated how those bottles made with this system last and kept on time with all the virtues of a wine that is alive and fresh.Is gathered during the third week of October into small boxes, the wine is fermented with the 100% the scrapes. Fermented in small tanks of cement, imitating the peak temperature of the fermentations of the last century, without added yeast. Subsequent aging of 14 months in barrels 600 liters with more than one use.
PRIZES ADD 2014
93 POINTS GUIDE PEÑÍN 2018
92 POINTS GUIDE PEÑÍN 2019
93 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2018
92 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
BEST of TREPAT FROM THE D. O. CONCA DE BARBERÀCONCURS CAVES I VINS CONCA DE BARBERÀ - 2017