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Champagne Perrier Jouët Blason Rosé Estuchado

BLASON ROSÉ Boxed bottle The cuvee most exquisite in the collection. "Perrier-Jouët Blason Rosé is the wine culinary collection of the Maison, with a assembly unmistakable that confers generosity and spontaneity." Hervé Deschamps, chef de caves. The Chef de Caves looking for size and structure in this cuvee with the desire to create a champagne gourmet that you retain a certain freshness. A pairing that requires the precision of a true master to extract the elegance of the style that characterises Perrier-Jouët. The selection of the Crus fits with mimo in function of the harvest. The addition of between a 12 and 15% of reserve wines gives the consistency needed to balance the style of Perrier-Jouët and the effects of the climatology of the year. Built on the model of ll PerrierJouët Grand Brut, of which assembly is the protagonist of the intensity of the Chardonnay, Perrier-Jouët Blason Rosé has been enriched by the addition of red wines. The elegance and finesse of the Chardonnay (25%) combined with the structure of the Pinot Noir (50%, including the reds added) and the fruity character of the Pinot Meunier (25%), grape variety in which Perrier-Jouët has acquired a particular expertise. Pairing Voluptuous freshness of Perrier-Jouët Blason Rosé is delicious with salmon, snapper or sushi, while her voluptuousness fits perfectly with duck breast or lamb with red fruits —blueberries, for example—. It can also be paired with desserts that combine red fruits with the taste of the white chocolate and vanilla. Medals Gold medal in the category of Champagne Rosé - GILBERT ET GAILLARD, 2016 Gold medal in the category of Champagne – INTERNATIONAL WINE CHALLENGE, 2016
Champagne Perrier Jouët Blason Rosé Magnum

Rosé coat of arms Magnum The cuvee most exquisite in the collection. "Perrier-Jouët Blason Rosé is the wine culinary collection of the Maison, with a assembly unmistakable that confers generosity and spontaneity." Hervé Deschamps, chef de caves. The Chef de Caves looking for size and structure in this cuvee with the desire to create a champagne gourmet that you retain a certain freshness. A pairing that requires the precision of a true master to extract the elegance of the style that characterises Perrier-Jouët. The selection of the Crus fits with mimo in function of the harvest. The addition of between a 12 and 15% of reserve wines gives the consistency needed to balance the style of Perrier-Jouët and the effects of the climatology of the year. Built on the model of ll PerrierJouët Grand Brut, of which assembly is the protagonist of the intensity of the Chardonnay, Perrier-Jouët Blason Rosé has been enriched by the addition of red wines. The elegance and finesse of the Chardonnay (25%) combined with the structure of the Pinot Noir (50%, including the reds added) and the fruity character of the Pinot Meunier (25%), grape variety in which Perrier-Jouët has acquired a particular expertise. Pairing Voluptuous freshness of Perrier-Jouët Blason Rosé is delicious with salmon, snapper or sushi, while her voluptuousness fits perfectly with duck breast or lamb with red fruits —blueberries, for example—. It can also be paired with desserts that combine red fruits with the taste of the white chocolate and vanilla. Medals Gold medal in the category of Champagne Rosé - GILBERT ET GAILLARD, 2016 Gold medal in the category of Champagne – INTERNATIONAL WINE CHALLENGE, 2016
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.
Champagne Deutz Brut Rosé

Champagne Brut Rosé displays a color with many shades, of affirmed pink reflections and fine effervescence. Fresh scents and "sweet tooth", with expression of cherries, you must, pomegranates and currants. Delicious fresh notes and fresh raspberries brighten up the wide and gentle mouth, in perfect harmony with the aromas. The pleasant acid notes, the end underscore the finesse of this well-balanced wine accents romantic.
Pairing It will accompany perfectly a salmon with mushrooms, a "carpaccio"of beef, a duck with blueberries, a brazuelo of lamb and fresh cheeses.
Champagne Perrier Jouët Blason Rosé

BLASON ROSÉ The cuvee most exquisite in the collection. "Perrier-Jouët Blason Rosé is the wine culinary collection of the Maison, with a assembly unmistakable that confers generosity and spontaneity." Hervé Deschamps, chef de caves. The Chef de Caves looking for size and structure in this cuvee with the desire to create a champagne gourmet that you retain a certain freshness. A pairing that requires the precision of a true master to extract the elegance of the style that characterises Perrier-Jouët. The selection of the Crus fits with mimo in function of the harvest. The addition of between a 12 and 15% of reserve wines gives the consistency needed to balance the style of Perrier-Jouët and the effects of the climatology of the year. Built on the model of ll PerrierJouët Grand Brut, of which assembly is the protagonist of the intensity of the Chardonnay, Perrier-Jouët Blason Rosé has been enriched by the addition of red wines. The elegance and finesse of the Chardonnay (25%) combined with the structure of the Pinot Noir (50%, including the reds added) and the fruity character of the Pinot Meunier (25%), grape variety in which Perrier-Jouët has acquired a particular expertise. Pairing Voluptuous freshness of Perrier-Jouët Blason Rosé is delicious with salmon, snapper or sushi, while her voluptuousness fits perfectly with duck breast or lamb with red fruits —blueberries, for example—. It can also be paired with desserts that combine red fruits with the taste of the white chocolate and vanilla. Medals Gold medal in the category of Champagne Rosé - GILBERT ET GAILLARD, 2016 Gold medal in the category of Champagne – INTERNATIONAL WINE CHALLENGE, 2016
Red wine Tr3smano – Tr3smano 2016

Viticulture Large vineyards located in three of the best winegrowing subregions of the Ribera del Duero. These have a total area of some 30 hectares of vineyard, although all very low production. The winery is surrounded by a first vineyard 50 years old: the vineyard of Lagar. It, along with Radish, It is grown on very poor sandy loam soils. Winemaking Vintage hand in small boxes and selection of clusters and grapes. Cold maceration durante5 days at 5 ° C. alcoholic fermentation in small tanks and controlled malolactic fermentation in liters new barrel temperature DE225. Foster: 18 months in new barrels (75% French oak and 25% American). Pairing Iberian Ham, cheeses and lamb. It also pairs well with chocolate desserts black.
Red wine Marqués de Tomares – Monteleiva Crianz

Pairing

Veal, lamb, milk-fed veal, poultry.
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 Ferré i Catasús – Cap de Trons

“I am the youth, I may seem crazy, crazy and impetuous, but in the background I worry, I am Head of Thrones. ” Head of Thrones, it is one of the personalities most famous of Ferré i Catasús, developed with the first presses of the best grains of Cabernet Sauvignon, Merlot and Syrah, and from 2016, ecological. Elaboration: Vintage mechanized night to preserve all the organoleptic qualities of the grape. Once at the winery, is introduced into stainless steel tanks where the maceration – fermentation at a controlled temperature of 24-26ºC, that will last a few days. Subsequently, the pressing. Wine made with products authorized by the Catalan Council of Organic Agricultural Production (CCPAE). Pairing: Ideal for sharing in meetings, combined with aged cheeses and cured meats strong, the lamb, or wild game such as deer, wild boar and birds are also a good reason to unclog the Cap de Trons of Ferré i Catasús.