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Red wine Raimat Vallcorba

Raimat Vallcorba it is a red wine produced by the winery Raimat in D. Or. Costers del Segre.Raimat is the second project Grup Codorniu, owned by the Raventos family. Raimat, further, highlights in the field of research in enology, with more than 30 research projects wine is an authentic reference to a european and global level.Raimat Vallcorba is made from Cabernet Sauvignon and Syrah. The Cabernet Sauvignon grapes come from the finca Vallcorba, of calcareous soils, burdensome, light and very drained. The Syrah come from the farm Tibidabo, soil surface, texture fine and compact.The winery Raimat practiced organic farming, All vineyards are certified the CICC (Consell Català de Producció Integrated).The whole development of Raimat Vallcorba is aimed to maintain the fruit expression and freshness of the primary aromas.Therefore, the fermentation is carried out along with the skins, in stainless steel tanks, at a controlled temperature of 28ºC. Subsequently, a long maceration of 1 month, during which the power extraction of the qualities of the grapes by pumping over and the presence of the skins ensures a wine with good body and texture.After the vinification, the wine passed an aging process of 20 months in French oak barrels (80%) and american (20%) of 225 liters.
Red wine Muga – Ring 2009

Muga Aro 2009 it is made with a 70% Tempranillo and a 30% Graciano from vineyards selected of Bodegas Muga.The harvest 2009 it is characterized by very good, since it was cool Atlantic climate, factor that helped the grapes to mature slowly and progressive. The name wants to do homage to the wine capital of la rioja, Haro. The grape harvest was selected and meticulous to just get the grapes that were in perfect state of maturation.Once in the winery, the grapes were put in tanks of wood where maceraron and fermented for three weeks in a natural and spontaneous with indigenous yeasts and without temperature control. Subsequently, the red Rioja Muga Aro breeding in oak barrels, 18 months in new French oak and 6 months in deposits of oak, all of them self produced. Before bottling we made a slight clarification with egg white natural. Year after year, the critical wine-national and international give scores for Muga Aro very good.Awards95 Parker points95 points Guide Peñín
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'.