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Wine Javier Vasallo Ribeiro 2015
The Ribeiro Javier Vasallo expressed feelings of viticulture respectful with the environment and a sustainable production. Processes wine used in its preparation have been adequate in order to respect the typicity varietal. The wine Javier Vasallo maintains the balance of the primary aromas of fruit of the native varieties of their origin: Treixadura, Godello, Albariño and Loureira and spicy aromas provided by a subtle wood, they convey the flavor and the aroma of this earth: Ribeiro. The harvest of 2015, will the history of the Ribeiro as one of the best in quantity and quality. We gathered 3.000 pounds of grapes of an extraordinary quality that allowed us to bottle 2.300 bottles, all of them numbered on label and back label. -
Manuel D’Amaro Albariño
MANUEL D´AMARO ALBARIÑO Albariño Wine 100% made with selected grapes from our best plots. It is a wine with which we want to pay tribute to all the winegrowers personified in the figure of Manuel d´Amaro. Thanks to the work of all of them and the care and care with which they have been caring for the vines for years, we can make this expressive wine, fruity and unique. -
Manuel D'Amaro 100% Brancellao
MANUEL D´AMARO Brancellao It is a Brancellao wine 100 %, one of the grape varieties that our winery is recovering to be able to produce unique and special wines. A native variety that transmits the essence of our area. It is a fruity wine, expressive and elegant with which we want to pay tribute to all winegrowers personified in the figure of Manuel d´Amaro. -
Manuel D’Amaro Uva 100 % Loureira
MANUEL D´AMARO Loureira Vino Loureira 100% made with grapes from selected strains from our best plots in the Condado sub-area. One of the autochthonous varieties that make up the Señorío de Rubiós Condado Blanco, solo for the first time. -
Manuel D’Amaro Uva 100 % Swordsman
MANUEL D´AMARO Espadeiro Is a Espadeiro 100 % made with grapes from our best plots, thus maintaining our philosophy of recovering the traditional varieties of the O Condado do Tea sub-area. This is, further, a wine with which we want to pay tribute to our winegrowers personified in the figure of Manuel d´Amaro. -
Manuel D’Amaro Uva 100 % Caíño red
MANUEL D´AMARO Caíño red It is a Caíño red 100 % made with grapes from our best plots, continuing with our philosophy of recovering the traditional varieties of the O Condado do Tea sub-area. With this wine we want to pay tribute to all our winegrowers personified in the figure of Manuel d´Amaro. -
Manuel D’Amaro Uva 100 % Sousón
MANUEL D´AMARO SOUSÖN This is a Sousón wine 100 %, from our best plots with some hundred-year-old vines, prefiloxera, which shows the importance of this grape in our lands. It is a mineral wine, round and silky with which we want to pay tribute to all the viticulturists personified in the figure of Manuel d´Amaro. -
Manuel D’Amaro Uva 100 % Pedral
MANUEL D´AMARO PEDRAL It is a Pedral wine 100 %. A variety of grape that our winery is recovering in order to make this special wine. A variety of indigenous grape that transmits the essence of our area. It is a fruity wine, expressive and elegant with which we want to pay tribute to all the viticulturists personified in the figure of Manuel d´Amaro. -
Red wine Cruz de Alba Crianza
Cruz de Alba Crianza is a modern cut wine, with a more fruity profile. The restrained use of wood makes this wine a balanced and structured product.. -
Campo Viejo Red Young Wine (CVC)
"We project the aging room of the Campo Viejo winery, in dark and indirect light colors, giving priority to an atmosphere of serenity and rest. I wanted to print this same character in Campo Viejo Crianza and make a wine that is defined by two words, velvety and elegant''. Elena Adell (Winemaker of Campo Viejo) VARIETIES : Tempranillo, Grenache and Mazuelo AGEING IN BARREL : 12 months ALCOHOLIC DEGREE: 13,5 % -
Lopez de Haro Tempranillo Wine
All the potential of Tempranillo Varietal: 100% Tempranillo. Foster: 6 months in new barrels. Vintage: Manual harvest during the second and third week of October. Vineyard: Selection of old vineyards from 50 and 70 years old, located in San Vicente de la Sonsierra. degree: 13,5% Flight -
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 D.O.: 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.. -
Berberana Red Silver Letter Wine
Wine from the Land of Castilla Grape varieties: Tempranillo Production Method The grapes from a selection of the best vineyards are slowly fermented 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. -
Vino Tinto Maison Louis Jadot – Volnay Santenots 1er Cru 2015
SPECIFICATIONS The commune of Volnay produces only 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 red 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. -
Altos de Torona Brut – Sparkling albariño (Box of 6 bottles)
Altos de Torona Brut belongs to the D. O. Rias Baixas, specifically, the subzone of O Rosal. Composed by grape 100% Albariño and has an annual production of 7.000 bottles.This is a sparkling heights with the resonances of mystical. Our particular idea of paradise transmits from the S. XII the essence of the wine culture of the monks of Tui. -
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 of the winery: 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 Tinto can accompany game dishes well, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile. -
White Wine Red House – Circus Fat
Verdejo is expressed in Castilla León. But only in Olmedo, Valladolid, are the old vines and soil suitable to provide us with this grape and these important indigenous yeasts on the lees in the development of this huge white wine. Ultimate expression of this land of fire and ice, and the character of its people. Harvest during the first week of September and the early morning hours so that the grapes from the winery with the lowest possible temperature (around 10 ° C). Once recepcionada grape maceration is done during 2-3 days and after this pressing grapes. For the preparation only yolk used and must first pressing. Fermentation in stainless steel tanks at controlled temperature of 14ºC. Subsequent transfer of heavy lees leaving only the lees and perform aging for three months, conducting weekly batonages. The final blend is subjected to a slight aging in oak. -
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 Loxarel – OPS de Loxarel (ecological)
Preparation Organic and biodynamic viticulture. 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. Ideal pairing for barbecues and seasoned meats. -
Rosé wine- Casa Ravella Rosado (ecological)
ORIGIN Alt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal). PREPARATION Only own harvests. Manual harvest with selection of the grapes in own vineyard. De-stemming, total. After a short maceration, fermented in stainless steel tanks with temperature control. -
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. -
White wine Luis Alegre – Finca La Reñana
GREAT WINES FROM SMALL ESTATES Made with grapes from the Finca La Reñana Vineyard, of 85 years old, located in the foothills of the Sierra Cantabria, to 650 m. with low returns (3.500 kg/ha) that allows slow ripening and slow. Vineyard Finca La Reñana , of 85 years old, located in the foothills of the Sierra Cantabria, to 650 m. with low returns (3.500 kg/ha) that allows slow ripening and slow. Vintage manual boxes 15 kg. Selection table. Fermented in barrels 7-8 months on its own fine lees. Battonage newspapers to extract proteins and sugars, and that they flow the wine. Special oak forest atypical from the Bertranges. Peñín Recognitions: 91 Tim Atkin 94 Wine Advocate/Parker 91 Stephen Tanzer 94 -
Red wine – Luis Alegre Reservation 2015
Elaborated with grapes from vineyards with an average age of 40 years belonging to the winery and controlled exclusively by the Technical Team of Bodegas Luis Alegre. Fermented and macerated with the skins during 25 days in tinos stainless steel low-capacity (12.000 Kg.). Happens to French oak barrels and american (50% approx). In this wine we look for the balance between the softness and elegance of the Parenting and the Power and structure of wine “Selected grapes” of this winery. -
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 barrels Recognitions Peñín 90 -
Rosé wine Muga
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 201 7 , mainly produced with grapes of garnacha. While the Muga winery uses Garnacha grown on the slopes of the Obarenes mountains for its red wines., 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. Preparation 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 fish tartare, ceviches, salads, folders, rice... -
White wine Muga 2017
Bodegas Muga mastery when working with oak not only limited to red. His white Muga 2017 it is an excellent example of the good work being done that has created school. Preparation After approximately 8 hours of maceration in the press, this white wine is fermented in new barrels of French oak. After the fermentation remains with its lees during 3 months before being bottled. Pairing Perfect pairing for vegetable dishes, rice, seafood, tapas... -
Red Wine Seventh Malbec
Seventh Argentine Malbec is a red wine made at Bodegas seventh. It is the perfect balance between historical heritage, innovation and excellence in winemaking. Wine made 100% with the variety Malbec is a wine that is soft, warm and balanced. DEVELOPMENT (VINIFICATION) The grapes, harvested bines plastics 350 kg, they did the descobajado and a soft breaking of the grain to release all the juice inside. There, he led the must to the stainless steel tank, where she underwent a cold maceration between 8 and 10 °C for 5 days to achieve a delicate extraction of aromas and color. Then we proceeded to the planting of selected yeasts, giving origin to the start of the fermentation, it was controlled to a temperature of between 26 and 28 °C for 7 to 10 days. Daily were pumping over a very smooth way until the end of the fermentation. Finished this stage, the 100% the wine spent 6 months in contact with oak barrels of second use French and american. Once packaging, is estibó in a bottle 3 months. VINEYARD (VITICULTURE) The harvest began in the first fortnight of march, by collecting the clusters manually. It is a wine 100% Malbec is elaborated with grapes own from the district of Agrelo, Lujan de Cuyo. The precision farming practices in our vineyards allows to produce wines varietals that convey the maximum expression of the terroir. The ground, of zero tillage, it is very deep, of alluvial origin, with low contents of organic matter and excellent permeability. Is covered by grasses and legumes that provide nutrients and improve the structure, at the same time that it acts as a preventive control of early frost. The climate presents a great thermal amplitude that reaches the 15 degrees. With a balanced handling of the canopy is achieved to give a correct exposure of the bunches to the sun, to achieve an appropriate maturity not only of sugars, but in particular of polyphenols. Vines balanced, oriented in a system of trellis in cord bilateral, with an efficient control of drip irrigation resulting in optimal ripeness. The yield was 10.000 kg/ha. PAIRING Séptima Malbec is ideal to accompany red meats, hunting and prepared dishes. -
Red wine Muga – Muga Crianza Magnum 2014
The Magnum of Muga Crianza 2014 it is a wine made with the varieties Tempranillo (70%), Grenache (20%), Mazuelo and Graciano (10%). Preparation and aging Fermentation with indigenous yeast in oak tanks. Parenting during 24 months in casks made with oak trees selected in our cooperage. Prior to bottling is carried clarification with egg white fresh. Once bottled undergo a process of fine-tuned over twelve months in our cellar, as a minimum. Pairing Magnum Muga Crianza is an ideal wine for red meat dishes, hunting, roasted, poultry, white meat, serrano ham and sausages, cured cheeses and blue cheeses. -
Red wine Muga – Aeneas Carbonic Maceration
Bodegas Muga , He has achieved one of its best wines in its range with wine Eneas, a young red wine made with the old method of carbonic maceration . Jorge Muga, the winemaker of the family saga has wanted to maintain the old traditions of Rioja in the development of the single young red wine made by the winery. In your wine making, carbonic maceration involves leaving the bunches of Tempranillo fermenten integers, without despalillar or crush. Despite being a very old technique in The Rioja, is growing the demand for these wines, craft, known on earth as harvesters wine or wines of the year, that is your optimum intake is recommended between the year and year following its harvest. They are fruity wines, with a freshness and some acidity, red and violet-very intense, long in the mouth due to the presence of soft tannins and glycerin. -
Red wine Muga – Muga Crianza 2014 3/8
Muga Crianza 2014 3/8 it is a Rioja perfect for gift giving, small details that become large by the quality of the product, beyond its format. Elaboration: Fermentation with yeast indigenous deposits of oak. Parenting during 24 months in casks made with oak trees selected in our cooperage. Prior to bottling is carried clarification with egg white fresh. Once bottled undergo a process of fine-tuned over twelve months in our cellar, as a minimum. -
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 201 7 , mainly produced with grapes of garnacha. While the Muga winery uses Garnacha grown on the slopes of the Obarenes mountains for its red wines., 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. Preparation 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 fish tartare, ceviches, salads, folders, rice... -
Red wine Marqués de Vitoria – Ecco Marques de Vitoria
Grupo Faustino winemaker joins the trend of organic farming with the launch of Marqués de Vitoria ECCO . Elaborated with grapes of the variety tempranillo, from the vineyards of Sansol and la Cañadilla, the Marqués de Vitoria ECCO has been soaked during 12 days. A "wine of elegant character, fresh and soft", as described by the winery itself in the launch. Pairing Grilled or grilled meats (steak, magret of duck), pheasant roasted with grapes, fatty cheeses (brie, cammenbert). -
Marqués de Vitoria Crianza 2014
Preparation/vinification The grapes are harvested, selected, destemmed and fermented at controlled temperature in order to subsequently raise during 12 months in american oak barrels. Fine-tuned end in the bottle in the interior of the cellars. Pairing It is easy to pair with any type of meat.. Grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheese emmental or gruyere. Good with rice with mushrooms. -
Marqués de Vitoria Crianza 2015 (Magnum)
Preparation/vinification The grapes are harvested, selected, destemmed and fermented at controlled temperature in order to subsequently raise during 12 months in american oak barrels. Fine-tuned end in the bottle in the interior of the cellars. Pairing It is easy to pair with any type of meat.. Grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheese emmental or gruyere. Good with rice with mushrooms. -
Vino Blanco Yellow Tail Chardonnay
The philosophy behind the brand Yellow Tail is to offer wines simple oriented to those who wish to enjoy a glass of wine with friends without major complications. Yellow Tail Chardonnay is a white wine with a fresh and light style, pleasant, refreshing, perfect to eat between friends or to celebrate the small joys of life. This wine is for sale in 40 countries -occur 100 millions of liters of wine per year- it has become the fourth wine brand most important of the world and the second most sold in the united States. DEVELOPMENT (VINIFICATION) Yellow Tail Chardonnay is made with grapes from vineyards of the highest quality. The fruit is pressed gently to extract the maximum freshness and flavor. The fresh grape clarified is fermented using a selection of different yeast strains. This adds complexity and texture to the wine end. The maturation of the lees of yeast, the malolactic fermentation and oak is used to impart creamy flavors of nougat, add richness and balance the acidity. PAIRING Ideal to accompany seafood dishes, fish, or desserts. -
Red wine Vol d’ànima de Raimat
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 of the winery: 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 Tinto can accompany game dishes well, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile. -
Vino Care Bancales 2014
Vino Care Bancales 2014 Performs a pre-fermentation maceration 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing. -
Wine Care Bancales Magnum
Care Bancales Magnum Wine A pre-fermentation maceration is carried out during 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing. -
Altos de Torona Brut – Sparkling albariño
Altos de Torona Brut belongs to the D. O. Rias Baixas, specifically, the subzone of O Rosal. Composed by grape 100% Albariño and has an annual production of 7.000 bottles. This is a sparkling heights with the resonances of mystical. Our particular idea of paradise transmits from the S. XII the essence of the wine culture of the monks of Tui. -
Terra de Lantaño Brut Nature – Sparkling albariño
Terra de Lantaño Brut Nature. O.D.. Rias Baixas 100% Albariño TERRAS DE LANTAÑO is a family winery that makes its wines with a single grape variety: albariño from the Rías Baixas. Their vineyards located in the Valle del Salnés is located in the municipalities of Vilagarcía de Arousa, Vilanova de Arousa, Meis and Portas. The optimal conditions of their lands and climate conducive to the proper ripening of the grape whilst achieving a suitable balance between acidity and sweetness. In expected features of this new sparkling wine from Galicia. Graduation (flight): 13,00% Varietales: 100% Albariño
