barbecues
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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. -
Red wine Bodegas Leda – Mas by Leda Magnum 2016
Most of Leda it is the result of the integration of different payments Tempranillo, from vineyards of more 40 years old, with yields between 4.00 and 4.500 Kg/Ha.
It is a wine Multiterroir, elegant and easy to drink, that seeks to capture the essence of the area from which it comes, mostly Bull, Cigales, Valtiendas and Tudela de Duero.
It seeks to express the versatility of the tempranillo variety in the different regions around the Douro river, looking for create a wine authentic and with personality.
From selected vineyards in which it intervenes minimally, Most of Leda 2013 transmitted to the perfection that was this add, with mild temperatures and even fresh during the spring and summer, something unusual in the area. A vintage atypical that gives rise to a wine atypical, it displays fine, fresh, with great aging potential and an essence genuinely atlantic.WinemakingAfter the collection of the grape begins the process of draining, pressing and fermentation. The grape juice is macerated with the skin and seeds in large metal vats.Aging14 months in oak barrels, 90% French (Allier, Nevers and Joupillers) and 10% American.Pairing
Barbecues, tapas fusion, white meats with sauces complex. -
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. -
Red wine Muga – Torremuga Booking
Torre Muga is a wine of extraordinary personality, closely linked to the philosophy of work and in family environment. Preparation 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. Awards 95 Parker points 94 points Guide Peñín -
Red wine Bodegas Leda – Mas de Leda
Most of Leda it is the result of the integration of different payments Tempranillo, from vineyards of more 40 years old, with yields between 4.00 and 4.500 Kg/Ha.
It is a wine Multiterroir, elegant and easy to drink, that seeks to capture the essence of the area from which it comes, mostly Bull, Cigales, Valtiendas and Tudela de Duero.
