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Red wine Bodegas Murua – Veguín of Murua Gran Reserva

The grapes destined to the wine Veguín of Murua have been selected from vineyards very old, some nearly a hundred years old, located at the foot of the Sierra Cantabria, in the best farms of Bodegas Murua. This particularity limits the production to 2.500 Kg./has. The bunches are collected by hand by professionals who suppress the fruit defective (or immature). Then, in the own winery, it culminates the process with a new selection in the tape.Veguín Gran reserva is only produced in vintages of exceptional and limited editions.Limited production to 11.500 bottlesFoster A slow process of minimum 8 years of ageing between oak barrel and bottle.
Condado de Haza Crianza 2014

VINIFICATION:Its elaboration is totally traditional, with de-stemming and subsequent alcoholic fermentation in stainless steel tanks.AGING:18 months in barrels of american oak and 6 months of rest in bottle.PAIRING:Ideal with roast lamb, chops al sarmiento, rabo de toro, suckling pig, suckling pig and cheese flash.
Pesquera Crianza Tinto

Tinto Pesquera it is one of the wines more highly acclaimed within and outside of our borders. When the critic Robert Parker compared Tinto Pesquera 1982 with the extraordinary Pétrus (one of the most expensive wines and precious in the world), the doors of the most demanding markets were opened to this tag.Fishing is a must on the wine list of any restaurant with character. The great 'Ribera del Duero', after Vega Sicilia. A wine created by Alejandro Fernandez at the end of the seventies that changed the history of Ribera del Duero. Pesquera style marked the path that others would follow elaborate and success forced the government to recognize the Ribera del Duero designation of origin.The wines of 'Fishing' are produced always from whole fruit, despalillados. The fermentation, temperature-controlled, lasts between two and three weeks. After pressed, and without clarifying, the wine passed directly to an intelligent and subtle combination of oak barrels american and French with various toast. There will be based, between the frequent racking, during 18 months, the 'Reds Fishing' and not less than 24 months 'Reserves' and 'Large Reserves'.
Tinto Pesquera Reserva

Tinto Pesquera it is one of the wines more highly acclaimed within and outside of our borders. When the critic Robert Parker compared Tinto Pesquera 1982 with the extraordinary Pétrus (one of the most expensive wines and precious in the world), the doors of the most demanding markets were opened to this tag.Fishing is a must on the wine list of any restaurant with character. The great 'Ribera del Duero', after Vega Sicilia. A wine created by Alejandro Fernandez at the end of the seventies that changed the history of Ribera del Duero. Pesquera style marked the path that others would follow elaborate and success forced the government to recognize the Ribera del Duero designation of origin.The wines of 'Fishing' are produced always from whole fruit, despalillados. The fermentation, temperature-controlled, lasts between two and three weeks. After pressed, and without clarifying, the wine passed directly to an intelligent and subtle combination of oak barrels american and French with various toast. There will be based, between the frequent racking, during 18 months, the 'Reds Fishing' and not less than 24 months 'Reserves' and 'Large Reserves'.
Viña Herminia Crianza

Your parenting 12 months gives a complex character and fruity, alive and clean. The wine is round and wide, reflection of the good work and the tradition of the Rioja.
Pairing
Ideal to accompany red meats, game dishes or mature cheeses.
Viña Herminia Crianza (Magnum)

Your parenting 12 months gives a complex character and fruity, alive and clean. The wine is round and wide, reflection of the good work and the tradition of the Rioja.
Pairing
Ideal to accompany red meats, game dishes or mature cheeses.
Viña Herminia Excelsus 2012

Made from Tempranillo and Garnacha. Intense and fruity, elegant and balanced, combines fruity notes and mineral, with the classic touch of the best Rioja, with length and persistence. Your parenting 8 months in French oak barrels, consolidating its aroma and its structure obtaining nuances clearly differentiating.
Pairing
A wine ideal to accompany red meats, cheeses or game dishes less, surprise with dark chocolate.
Viña Herminia Reserva 2010

The personality of this wine is marked by the richness of the Tempranillo, the force of the Grenache and the exuberance of the Graciano. A wine that is frank and very complex, with aromas of ripe black fruit, notes creamy and fund tobacco. Round in the mouth and very broad. A wine with a great aging potential.
Pairing
The perfect companion to roasts, stews, game and red meats.
Marqués de Vitoria Reserve 2011

From of strains between 25 and 30 years of age. Remains 24 months in new French oak barrels followed by an ageing in bottle before release onto the market.
Pairing
It is easy to pair with any kind of meat and grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheeses of medium healing; emmental and gruyere. Pasta with tomato and/or cheese.
Awards
Golden Bacchus, Awards Bacchus 2016 (Spain)
Gold Medal, World of Wine 2016 (Germany)
Red wine Beronia Crianza

VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
PAIRING It is ideal to accompany roasts, chops grilled, sausage iberian, or cured cheeses.
Red wine Beronia – Beronia Crianza 2014 (Magnum)

VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
PAIRING It is ideal to accompany roasts, chops grilled, sausage iberian, or cured cheeses.
Red wine Beronia Reserva 2013

VINIFICATION AND AGEING This wine is made from a selection of the best grapes from vineyards older Tempranillo, Graciano and Mazuelo. After a slow and careful controlled fermentation with pumping over newspapers to extract the color and aromas are desired, this wine remained for 20 months in barrels mixed French and american oak, getting an evolution slow and harmonic. Later, he completed his parenting during 16 months in bottle before going to market.
PAIRING Perfect to accompany with roasted, chops grilled, Spanish sausage iberico, or cured cheeses.
Red wine Beronia 198 Barrels 2008 (Reservation)

VINIFICATION AND AGEING Selection of grapes from vineyards with an age of more than 60 years old. This wine is aged in a selection of the best new barrels and mixed, during 24 months. Subsequently complete their rearing for two years in the bottle, achieving their perfect balance.
PAIRING This wine pairs perfectly with the cuisine, as the traditional cuisine.
Vino tinto Beronia Gran Reserva 2009

VINIFICATION AND AGEING After a careful selection and fermentation of the grape, it has been aging for a 27 months in French oak barrels, By racking semester we get an evolution slow and orderly processes of their characters. Remains 36 months in bottle before going to market.
PAIRING Ideal accompaniment of red meats, roast beef, cheeses and chocolate desserts.
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.
Vino Tinto Yellow Tail Syrah – Australia

The philosophy behind the brand Yellow Tail is to offer wines that are simple and aimed at anyone who wants to enjoy a glass of wine with friends without major complications. Shiraz is the variety most widespread in Australia, so this wine red wine is the maximum expression of Yellow Tail. Yellow Tail Shiraz is a wine that is intense without being excessive, very easy to drink even as young wine.DEVELOPMENT (VINIFICATION) The Shiraz from Yellow Tail is made from grapes from vineyards of the highest quality. Once pressed and being removed from their stems, the grapes are fermented with the skins and in contact with oak wood. Its temperature-controlled fermentation ensures extraction of all the flavor, the color and tannins typical of the variety. The wine is bottled in the cellars of the family Casella, in Yenda, New South Wales.
PAIRING
Accompanying Yellow Tail Shiraz with a good steak or a bbq.
Red wine Edra Xtra Syrah

Edra XtraSyrah 2014, variety of balanced year after year, with a freshness and ripe fruit as a response to the summer balanced 2014; powerful, with personality and smoothness at the same time. It offers intense and deep aromas of menthol because of the variety and toasted, roasted and chocolateblack, due to the terroir and the sunny Hoya de Huesca in the foothills of the pyrenees. Silky and with a long and honest aftertaste. The rest in French oak and a little american,with batonagge with their own lies, given the maturity and golosidad necessary.
Vintage grape own, selection of plot, vintage manual 8 September.
Fermentation maceration in cold chamber, delestage open and closed.
Malolactic barrel French.
Aging ”batonnage” with the addition of the lees 12 months in French oak selection andAmerican.
Label the work of the artist Mª Pi Rivera
Red wine Grullas Paso

In the municipality of La Hoya (Huesca),small winery Bodegas Edra made with IGP Ribera del Gallego - Cinco Villas, the wine Edra Grullas Paso, a red wine oak own vineyards located in the Pre-Pyrenees of Aragon.The blend is still a selection of Merlot, Cabernet Sauvignon, Tempranillo and Garnacha.Activities in the vineyard always develop in a respectful way with the environment, doing all the work manually without using chemicals or aggressive elements. The vineyards are surrounded by fields of legumes and alfalfa.Selected grapes are separately vinifica fermentations in stainless steel at a controlled temperature and delestages newspapers to extract maximum pigmentation and phenolic components of the skins. Red wine Edra Grullas Paso 2016 Ribera del Gallego makes raising 4 months in barrels of French and American oak which are made "batonnage" with addition of lees. the blend is made and bottled.The name of this wine, Step cranes, He wants to remember the presence in the vineyards of these migratory birds when they take a short break before resuming forces on their journey from north to south.
Red wine Caesar Prince – 13 Nicolas Cántaros

He took out his pocket knife, where he lived since his father gave it as a child, and she recorded "I must 13 Nicolas pitchers' on the mud wall at the entrance of the armhole that belonged to his brother. It was the cellar of his grandparents, they remember.Debt wine was to fill the tino, fleeing oxidation, Common favors between neighbors and relatives because the survival was a matter of all. It seems that the debt is not paid off and today we take also advantage.Was honored not collect it for the many favors exchanged and honor also not delete, that said favors not forget. Also honor and remember what we do here.13 Nicolas Cántaros It is a wine that speaks of our history, the old cellar dug into the rock on the slopes of Fuensaldaña, where Grandpa Eutychius began producing his first wines in bulk. He used the limestone walls of the cellar to bring your own accounting, the 'should' and 'have'. This wine is a tribute to his legacy, to the traditions of Fuensaldaña and Cigales.Comes a selection of Tempranillo vineyards located exclusively in Fuensaldaña and remains 8 months in oak barrels. It is a fruity wine cooler and Prince Caesar, designed to enjoy as you would grandfather, a snack with friends. Those priceless moments that gives the wine.
Red wine Legaris Roble

Legaris Roble it is a wine 100% Tinto Fino that seeks out the maximum fruit expression of the variety. A wine designed to offer a great intensity of varietal.
DEVELOPMENT (VINIFICATION)
Vintage 2016 was carried out between the days 4 and 27 October. The grapes are despalilló and moved virtually the entire deposits. After a cold pre-fermentation maceration of 48 hours, performed the alcoholic fermentation to 24 ºC in order to preserve the varietal aromas. The total duration of the maceration was 8-10 days. Then the wine was spontaneously the malolactic fermentation takes place in stainless steel tanks. Once, the wine went into american oak barrels, where he spent a total of 3 months. Subsequently a slight clarification and a final filtration to refine the wine before bottling.
VINEYARD (VITICULTURE)
Selected grapes coming from the estates of Legaris and suppliers controlled.Soils: alluvial, cascajosos, franco-sandy; and meanders around the River Duero. Viticulture: planting North-South. Selected Clones free of virus. Pruning cuts. Passes of green pruning to clear, pruning in the face of this (morning sun) of the rows, and thinning of clusters. Irrigation: due to the low rainfall of the area, to the poverty of the soils and the presence of a plant cover, it is vital to the irrigation. We use techniques of deficit irrigation controlled by applying water stress. Integrated Control of Pests: do not use insecticides or antibotrytis. Low pressure for mildew and control of oidium mainly with organic products. Vintage: to decide the optimal time of harvest, apart from the monitoring of ripening analytical, it also makes the tasting of the grapes to evaluate the maturity of the phenolic of these. It performs selective harvesting, harvesting the grapes and making the different terroirs separately.After a winter in which the vine has been sitting in conditions sweet and with a precipitation rate lower than usual, the spring with abundant rainfall and low temperatures delayed the outbreak of the vine more than usual. The summer characterised by high temperatures, with no rain, it has been some blockage in the plants as a result of the need of the plants close their stomata to prevent excessive dehydration which has resulted in a defendant's retardation in the time of ripening, especially in young plants and in those located on land more arid.
PAIRING
Legaris Roble is ideal to accompany white meats, folders,salads, tapas and fresh cheeses
Red wine Damana Crianza

Production60.000 bottles.Elaboration Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.FosterHe remained 12 months in French oak barrels (80%) and american (20%).
Red wine Damana 5

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
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
Red wine Sembro 2018

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
White wine Murua Fermented in a Barrel

The estate of Murua is composed by 110 hectares of own vineyard. The strains of the autochthonous varieties such as Viura, Malvasía and White Garnacha are between 40 and 80 years of age and are true gems located in the headwaters of the vineyards, cultivated as it was formerly in Elciego and the rest of The Rioja Alavesa.
The add 2016 he presented with a mild winter in terms of temperatures is referred to. The spring was cool and cloudy, delaying the sprouting. Summer came very dry and warm, regaining the time lost in sprouting. The nights were cool, allowing the plant to rest and have a good level of development without suffering. We had exceptional returns due to good weather favorable to obtain a high quality and a good production. The sanitary state was perfect also because of the good weather during the harvest.
Limited production to 7.590 bottles.
VINIFICATION AND AGEINGFollowing a traditional process, the wine was fermented in new barrels of French and american oak for 15 days. Once the fermentation terminated the wine was raised in the same barrels and on their lees during 7 months then moved to the bottle of Murua.
Sale!

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 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
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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 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 – The Vicalanda Booking 2014

The Vicalanda Booking, a red wine created in 1994 that began a new style of reserve rioja, the maximum expression of the "terroir". The Vicalanda Reserve is a wine pioneer "wines of high expression", crafted from a selection of thes 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)
At the time of the harvest, we made a selection to carry only the winery those grapes with ripening conditions optimal. After de-stemming and crushing took place the maceration and the alcoholic fermentation of three weeks, at a temperature of 28 ºC.The wine made the malolactic fermentation in barrels, where it is subsequently aged for 14 months. We use French Allier oak barrels, new in a minimum of 50%. At this time, the wine is trasegó several times to clean it and natural way to avoid post-treatments. The wine has an aging minimum in bottle 24 months (Reservation).
VINEYARD (VITICULTURE)
We select the best grapes of our plots Cuervo 4, Vicuana and Zaco, of the D. O. Ca. Rioja. These vineyards were planted with the traditional system of vine "cauldron" Rioja, they have an average age of more than 35 years and produce 2.500 kg per hectare. All the work done on these plots is done by hand, working with highly qualified staff. We get our grapes, with cultivation practices respectful with the environment, without the use of pesticides, insecticides and herbicides.
PAIRING
The Vicalanda Reserve is the ideal companion to the best meat dishes, above all, the local specialty: the roast lamb. It is also, clearly, a good ally of the cheeses or parmesanos, the ham, the hunting and the deer, the dishes of vegetables or rice with meat.
AWARDS
97 POINTS GUIDE PROENSA 2016
93 POINTS ABC GUIDE 2016
92 POINTS GUIDE PEÑÍN 2017
92 POINTS GUIDE PEÑÍN 2016
90 POINTS ROBERT PARKER 2016
GOLD MEDAL BACCHUS - 2015
GOLD MEDAL CINVE - 2016
SILVER MEDAL TEMPRANILLOS TO THE WORLD - 2015
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 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 Mas d'en Blei – Petit Blei

PRODUCTION Limited to 6.000 bottles.
VITICULTURE Grapes coming from the vineyards in coastal licorella of the finca Mas d'en Blei with orientation to the south-west. Controls are performed of ripening before the harvest to achieve your optimum point. The harvest is performed manualment in boxes 10-15 kg. After the first selection, drift, and makes a second selection grain by grain. Development separated by variedade
VINIFICATION Wine with its own style elaborated with autochthonous varieties.
Pre-maceration in cold of the grapes during 24h. Long fermentation, of 20 to 24 days, with indigenous yeasts and “pegeage” manual journal. Parenting 6 months in French oak barrels (Q. Petrea) of 225 liters, fine grain and medium toast light.
White wine Mas d'en Blei – Clos Martina

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.
Red wine Heretat Oller del Mas – Bernat Oller 2015

Winemaking
Grape reception Vintage independent for each variety.Deposits Stainless steel with temperature control.Alcoholic Fermentation Use of indigenous yeasts selected at temperatures below 27 ° CWork of the pasta Traced open initiated the F.. and closed-end.Devatting or drawing off Based on the tasting.
Foster
French oak barrels of Allier, Tronçais, and Nevers of 300 liters for ten months.
Red wine Sant Joannes Cabernet Sauvignon

Elaboration:Grape varietals separate. Cabernet Sauvignon fermented in a conical tank with stirred. Ojo de liebre, fermented in small deposit with batonnage traditional, without pressing. Aging in barrels (Nevers St Joannes).Pairing: Pairs perfectly with light dishes of meats of all kinds, rices and the best tables of sausages. Sublime with pasta and savory pastries as the de recapte.
Red wine Ferré i Catasús – Gall Negre

"I am an ode to the Penedés region, I am the pride, I am a beauty discreet, I am the prestancia, I am distinction and elegance, soy Gall Negre de Ferré i Catasús.”Gall Negre es nuestra interpretación de la fuerza de la variedad vinícola que el Penedés tiene : we present a 100% Merlot, foster, valued and settled in our region.Elaboration:Manual harvest in boxes of a few 15 kilos, pre-selection in the same vineyard. Once in the winery are encuba in a stainless steel tank where we do a cold maceration to extract all the primary aromas and, after the maceraciónfermentación with stirred manuals. Subsequently it will be introduced in French oak barrels of second year of 225 L to obtain a complexity higher.Pairing:The complexity of this wine gives it a power of longevity and a perfect pairing with game dishes and stews of red meat.
Red wine Codorniu (Wines of the Passer) – The And Pispah

The goldfinch naughty grabs a seed and goes fast towards the forest. The rock unmoved from Montsant watch the scene. White stone, thyme, thistles in the sun. Small vineyards on terraces descended the slopes. Their vines Garnacha expressing the vitality and freshness of a steep land and beautiful. Live and tasty, Wines of the Passer - The and pispah is a red wine with a perfect balance of ripe fruit, touches minerals and notes of torrefaction.DEVELOPMENT (VINIFICATION)
The Garnacha grape grape harvest is carried out manually and fermented in small stainless steel tanks 5.000 liters, where the intimate contact of the skin and the must, releases fragrance and color. Subsequently, the wine makes its aging in barrels of French oak and american 300 liters.
PAIRING
Wines of the Passer - The and pispah is a perfect companion for red meats on the grill, roasted, Upholstery, civet, hunting of hair, mushrooms, sheep's milk cheeses, rice, blue fish a la plancha, cod, nuts...
Red wine Noctàmbul

Aged 6 months in american oak barrels.
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 Raimat Boira

The vineyards covered by the fog are an unmistakable landscape of Raimat. Dense and white, it can be seen in almost every sunrise and sunset from the farm. A phenomenon that is very common but it never ceases to amaze. Raimat Boira cover your senses as the fog hugs the vines. Red wine elaborated from practices 100% ecological, from the vineyard to the glass.
DEVELOPMENT (VINIFICATION)
The grapes of the D. Or. Catalunya come to the winery quickly after vendimiado and followed a cold maceration around the 15 ºC to be able to extract the maximum fruit. The Grenache is fermented at a controlled temperature of 25-28 ºC in stainless steel tanks to favor the fruity, freshness and elegance of this variety; a small part is prepared at a higher temperature to provide a good tannin, color and aromas to the final blend. When fermentation has finished, is decanted to other deposits to make the malolactic fermentation. All the elaboration process of this wine follows the principles of organic production.
PAIRING
Raimat Boira is ideal for raw meat as steak tartare sausages and cured meats, ham, cecina, longaniza and fuet.