Cheese
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The wine Care Tinto Roble 50cl. 2017
The wine Care Tinto Roble 50cl. 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months. -
The Wine Care Tinto Roble
The Wine Care Tinto Roble 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months. -
Wine Care Tinto Roble Magnum 2017
Wine Care Tinto Roble Magnum 2017 The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months. -
Wine Care Crianza
Wine Care Crianza In the drawing, performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting during 12 months american Oak, native to the forests of Kentucky. -
Wine Care Crianza 2015
Wine Care Crianza 2015 Red wine belonging to the do Cariñena made from grapes Merlot (30%) y Tempranillo (70%). Performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting is 12 months in american oak barrels. -
Wine Care Magnum Foster 2015
Wine Care Magnum Foster 2015 Red wine belonging to the do Cariñena made from grapes Merlot (30%) y Tempranillo (70%). Performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank. Parenting is 12 months in american oak barrels. -
Vino Care Bancales 2014
Vino Care Bancales 2014 Performs a pre-fermentation maceration 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing. -
Wine Care Bancales Magnum
Wine Care Bancales Magnum Performs a pre-fermentation maceration 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing. -
Vino Care XCLNT 2014
Vino Care XCLNT 2014 To obtain a low yield and higher concentration in the fruit, we performed the pruning to a “bud eye” in each one of the varieties. Getting 1600 kgs/Ha for the Grenache and 2900 kg/Ha in the Cabernet and 3500 kg/Ha for the Syrah.Development: Pre-fermentation maceration 7 days at a constant temperature of 10°C. Fermentation done in tanks and conical up to a temperature of 30°C. After the alcoholic fermentation, the wine remains in maceration with the skins during 22 days. Develop malolactic fermentation in barrel. The wine was transferred to barrels of French oak Allier where it remains a time of 16 months. During the ageing the wine suffered 4 trasiegos. -
Wine Viña Costeira Mencia 2015
The new mencía Viña Costeira is a wine grape Mencía, Sousón and Garnacha from old vines, developed on the banks of the rivers Sil and Bibei. The flavor of the highlands of Valdeorras, in a red wine noble and polyvalent.
It is made from the selection of the grape, the harvest is done manually in boxes, the selection of clusters in table, crushing and de-stemming at a low speed. Its fermentation is directed to 27º C and the pressing early with pressures very soft.
Cherry red color with reflections purple. A medium-high layer and tear abundant. On the nose, elegant and complex, notes of red berries and forest blueberries ripe with funds spiced. In the mouth the palate, glyceric, well-structured, with sensations minerals that evoke the landscapes nobles of Valdeorras. Long finish and deep red fruits.
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Wine Viña Costeira Mencia 2015 – Wineries Costeira
The new mencía Viña Costeira is a wine grape Mencía, Sousón and Garnacha from old vines, developed on the banks of the rivers Sil and Bibei. The flavor of the highlands of Valdeorras, in a red wine noble and polyvalent.
It is made from the selection of the grape, the harvest is done manually in boxes, the selection of clusters in table, crushing and de-stemming at a low speed. Its fermentation is directed to 27º C and the pressing early with pressures very soft.
Cherry red color with reflections purple. A medium-high layer and tear abundant. On the nose, elegant and complex, notes of red berries and forest blueberries ripe with funds spiced. In the mouth the palate, glyceric, well-structured, with sensations minerals that evoke the landscapes nobles of Valdeorras. Long finish and deep red fruits.
