Japanese cuisine as sushi

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  • Red wine Damana 5 2017 Magnum

    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
  • White wine, Loxarel – A Pèl blanco xarel lo 10% amphora (ecólogico)

    Elaboration

    Viticulture, organic and biodynamics. Xarel lo from the Can Mayol estate, located at 250m of altitude. Manual harvest in boxes, choosing the healthiest grain and treating it with much care. Fermentation during 4 weeks in tanks with the whole grain with the skin of the grape where you will find them protective and tannins that prevent the oxidation. Later resting in jars of clay 720 litres for 3 months. Wild yeasts. Contains No sulfur dioxide added. Has not been subjected to any treatment, clarification or filtration. Natural wines are made with great work in the vineyard and minimal intervention in the winery.

    Pairing

    By its structure and complexity, invites you to take it only. Ideal for sharing with the curious and wine lovers. Recommended to accompany dishes of japanese cuisine (sushi).
  • White wine Amodiño

    Amodiño Albariño it is a singular wine of slow fermentation whose subsequent aging is carried out with its own lees, with the of add earlier and the later. It is precisely this peculiarity which gives it a unique character and an evolution in the bottle, rich in nuances, through his long life. Under the warranty that offers a Designation of Origin Rias Baixas, the vineyards of this Amodiño Albariño are distributed in privileged areas within the varied orography of the Valley of the Salnés and Ribeira del Ulla. The harvest of the harvest of the year 2015 occurred during the last week of September and first of October, carrying out green pruning and a later selection in each plot as the clusters reached its maturity. After the selection of the clusters in the winery and subsequent maceration - a process that lasts between eight and ten hours - with the skins, its fermentation is spontaneous and takes place with their own indigenous yeasts at a low temperature and very long. It was aged on its fine lees, performing beating monthly in tank stainless for twelve months, to which he is joined by three months with the lees of the vintage previous (2014) and three with the rear (2016). Next, matured five months in cuba, and it was bottled under the iconography and the design of Eladio Piñeiro in December 2017. Your marketing begins already in march 2018. Piñeiro produces this Amodiño Albariño in their cellar Frore of Carme, space in which their wines acquire the exceptional conditions of soils of different zones of influence of the Estuary of Arousa. This 100% Albariño of skin maceration will provide any of your events a special touch and intense. As own of the galician land that is, a cup of Amodiño Albariño maridará perfectly with any tray of fresh seafood to happy lobster, mussels or crab, among other options. Also with fish such as cod, tuna or turbot will be an excellent idea, although for those that prefer to combine with meat products, it is recommended that you do with poultry. Also, pair with dishes with soft cheeses elaborated with milk of goat, with creamy risottos, or with pieces of sushi, for those of you that are regulars to the japanese food.
  • 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
  • White wine Bri of the Celler de l’it Was Blanc de Negre

    Elaboration: Manual harvest with boxes of 10-15 kg. De-stemming and maceration 4 hours in cold, bleeding and fermented in stainless steel tanks with temperature control to a maximum of 20ºC. Clarification spontaneous and cold-filtration is very soft to eliminate potential particles in suspension.

    Bottled: April 2017

    Food pairing-gastronomy: Dishes of japanese cuisine such as sushi, fish grilled, seafood, and also cheeses can accompany perfectly, as well as dishes with a salty point will be a great combination.