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  • Red wine Valenciso Reserva Magnum 5L
    Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
    Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.
    Awards
    92 points guide Parker
    92 points James Suckling

  • Red wine Valenciso Reserva Magnum 3L
    Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
    Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.
    Awards
    92 points guide Parker
    92 points James Suckling

  • Red wine Valenciso Reserva 2011 Magnum
    Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
    Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.
    Awards
    92 points guide Parker
    92 points James Suckling

  • 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 RB Rioja Bordon Selection
    Vineyards
    Made with Tempranillo from vineyards from the 3 sub-zones of Rioja with different types of soils: Rioja Alta, Rioja Alavesa and Rioja Eastern slopes of the Sierra de la demanda with north orientation.
    Elaboration
    The grape previously destemmed, fermented in contact with the skins at an average temperature of 22 ºC. On completion of the fermentation, the wine remains in contact with the skins (grape skins) during 7 days. The de-acidification maloláctia occurs in barrels of new american oak medium toast. Foster The wine is raised in barrels of new american oak medium toast for 12 months with interruptions every 4 months to perform the decanted. Subsequently the wine is already stabilized continued their evolution in bottle. Pairing Vegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.  

  • 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.

  • Red wine Valenciso Reserva
    Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
    Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.
    Awards
    92 points guide Parker
    92 points James Suckling