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Non-perishable
Albariño: The Val 2020
Made from the Albariño variety from our vineyards. Complex blend "of grapes from our estates; Taboexa, Arantei and Pexegueiro.Intense yellow color with bright green flashes, very clean and flashy. Atlantic intense aromas of fresh herbs and laurels. Subtle floral and citrus notes and pleasant memories of white fruit and compote. The palate is all freshness and palatability, filling the palate with notes of citrus fruits and reaching a long finish.
Red Red Wine House – enemy mine
Garnacha vineyards of the area of La Raja. Production of less than 2.000 kgs per hectare.excellent vintage 2017. Green pruning in August to adjust production to the desired concentration. Vintage during the last week of September, Manual in small boxes 12 kgs for the perfect entrance to the grape wine. slight step fudres 11.000 liters.Limited production 43.000 bottles.Two weeks after its release in April 2018 This wine was awarded the silver medal in the international 'Grenaches du Monde' competition.Red Red Wine House – Machoman MMM 2019
From unique vineyards of Monastrell del Paraje de La Raja, in the Murcian highlands. The add 2018 Macho Man Monastrell appears mature, complex, elegant. With a garnet red color. On the nose, the balsamic and minty notes stand out along with those of ripe red fruits (plum, you must) and memories of liquorice and toasted almonds. Scents that reflect the terrain, with the hues of scrubland (rosemary, thyme, lavender) well integrated. In the mouth it shows a wonderful freshness and elegance with that balanced step and a finish typical of great wines.Red Red Wine House – Maquinon
The strength of the Priory in a wine and a grape, Black Garnacha, transmitting a piece of this land, clearly defined by its terroir: the blackboard (llicorella).From vineyards over 10 years old, located in different terraces. Limited production 18.000 thousand bottles.Red Red Wine House – The Invisible Man
With the add 2016 we have developed the ultimate expression of Rioja Alta. The old vines we work in Fonzaleche joined the work in the field and the selection and handling of the grapes during harvest have resulted in a unique wine.Harvest during the first half of October, for optimal maturation sections, manually. Fermentation in stainless steel at a controlled temperature of 28 ° C to achieve this balance between extraction and aromatic content varietal.After malolactic fermentation tank makes a wine aged in French oak barrels sophomores 225 and 500 litres for 12 months.Add very good with great balance between acidity and alcoholic strength. Excellent phenolic maturity. Favorable evolution throughout the growing season.Red Red Wine House – Alexander Vs The Ham Factory
From the best vineyards of Aranda de Duero is born Alexander VS The Ham Factory. The vineyards of those from Tinto Fino grapes, Cabernet Sauvignon, Malbec and Merlot selected in the year 2015 They are located 900 meters of altitude. This marks viticulture and style of this unique Ribera del Duero.2015 It was the year that Red House and Miguel Sanz family come together to create a great wine in Ribera del Duero. This is wine, and just 46.953 bottles 75 cl y 4.226 Magnums.Culture vessel with a planting of 2,5 meters 1. Performance 4.000 kilos per hectare ensuring greater concentration of grapes and allows the wine can age and improve in bottle over the next 10 years old. Clayey soil types calcareous. Vineyards between 25 and 30 years old, harvested earlier in the day during the second half of October. Double table grape selection before entering winery. Fermentation in stainless steel which enters by gravity grape.Crianza for about 18 months in new French oak barrels 225 liters of ANA cooperages, Seguin Moreau, Saint Martin and Saurí. Reductive aging in bottle for at least six months.White Wine Red House – Circus Fat
Verdejo is expressed in Castilla León. But only in Olmedo, Valladolid, are the old vines and soil suitable to provide us with this grape and these important indigenous yeasts on the lees in the development of this huge white wine. Ultimate expression of this land of fire and ice, and the character of its people.Harvest during the first week of September and the early morning hours so that the grapes from the winery with the lowest possible temperature (around 10 ° C). Once recepcionada grape maceration is done during 2-3 days and after this pressing grapes. For the preparation only yolk used and must first pressing.Fermentation in stainless steel tanks at controlled temperature of 14ºC. Subsequent transfer of heavy lees leaving only the lees and perform aging for three months, conducting weekly batonages. The final blend is subjected to a slight aging in oak.Red Red Wine House – Thief
From old vineyards of the DO Bierzo, located in the town of Parandones. Antonio Silva Broco vineyards with age 130 years old. Very low yield per vine, with a production of less than 5.000 kgs per hectare.Handpicked during the first hours of the day in the last half of September, boxes 20 kgs. Upon receipt in the cellar fermentation in stainless steel tanks at a controlled temperature 25 degrees. three times per day and are made open to prevent oxidation.It is a wine unfiltered and barrel aging, thus reflecting the 100% typicality of Mencia.White Wine Red House – The Orange Republic
Some vineyards 30 years of the plots of Villa Quinta, the most altitude Valdeorras. Production of approximately 5.500 kilos per hectare.Vintage made in the first half of September, manually and in small boxes 15 kilos. After careful selection of the fall in grape wine with a maceration three hours. Aging on fine lees (after separating the heavy lees) during 6 months, in stainless steel.It will grow in the coming years bottle.Limited production to 19.600 75 cl bottles and 200 Magna.Red wine Tandem – Immune
Immune Metaphorically immune to the disease, the discouragement, to defeat... is a rebel, a different type to the rest of their brothers of the range Tandem.WinemakingThe grapes are harvest by hand. Fermentation partial during 10 days at a controlled temperature of 25 ° C with indigenous yeasts. Immersion of the hat with pistons pressing, We not use pumps remounted. The wine is decanted by gravity to underground reservoir concrete where it ends the alcoholic fermentation and full malolactic fermentation. The wine is kept in concrete to clarify naturally by settling.Red wine – Luis Alegre Crianza Magnum
Luis Alegre Crianza It born from grapes from vineyards of an average age of 30 years old. These are found on farms of soil clay and limestone to about 500 meters of altitude.Following a process of manual harvest, the beans macerated and fermented for about 15 days. Once the malolactic fermentation, Luis Alegre Crianza is transferred into American oak barrels and French.In the same is made the foster, that continues for about 14 months. The barrels are new and second -, third and fourth year. The 80% of these are of american oak and 20% remaining French oak.Luis Alegre Crianza finally rests a year in bottle before release for sale.Albariño / Rias Baixas: Mar de Frades ( 2019 )
DEVELOPMENT: The grapes harvested in season , crossing selection belts where clusters that are not "perfect" separate. Thus we get even more difficult years, qualities are very high. At harvest 2013, between 8 and 10% bunch coming from the field were removed in this process. The selected grape, macerated for periods of 10 and 20 hours depending on the starting, obtaining some aromatic musts, clean and great potential. Fermentations, slow and controlled, bound acidity, slightly higher than in the previous harvest, has moved to wines giving a special vividness, reminding one of the best vintages of the last decade Albariño.CATA: Color lemon, with golden flecks and bright green lime reflection skin. The nose shows notes of pome fruits like green apple and pear especially blanquilla; all about a subtle and persistent floral background. In the mouth the tour is spirited, leaving a fresh feeling, with continuity that made the nasal phase (flowers and green fruit about to mature ....). The final step is saline, with mineral notes and a reminder of ginger mixed with feelings of lychees and other exotic fruits.Red wine – Muga Crianza 2016
Elaboration Fermentation with yeast indigenous deposits of oak. Parenting during 24 months in casks made with oak trees selected in our cooperage. Prior to bottling is carried clarification with egg white fresh. Once bottled undergo a process of fine-tuned over twelve months in our cellar, as a minimum.PairingThis is a wine that can pair with meat, veal, iberian ham and some kind of cooked.Vino tinto Tinto GR-174
Description of Red Wine Red GR-174
It is the expression of farms. In it involved the two terroirs, one (Casa Gran) bringing much freshness and red fruits and the other (La inviolability) with minerality, structure and black fruit.It is made with all grape varieties from the two farms: Grenache, Cabernet Sauvignon, Samsó, Syrah, Merlot and Cabernet Franc.Red wine Bodegas Emotion – Emotion Passion
Limited production 2.000 bottles.ElaborationWine Passion is created in a garage and has been developed completely handmade. All the movements have been made in the winery by gravity and feeling the grapes, by being walked on, not to suffer anything to the wine, and keep all its aromas to be bottled. It is elaborated with grapes of the variety Tempranillo, from vineyards in Baños de Ebro (Álava), adjacent to Elciego (in the foothills of the Sierra de Cantabria) and also one small Laguardia.The harvest was carried out manually in boxes of grape-12kg, by stacking the clusters in only two rows, not to alter the natural conditions of the grape. Has previously been pruned to a result of 2 the 3 clusters per vine vine.In the cellar have been made bazuqueos daily, and a return to daily. After finishing the development, with the best of the best, only been out a limited production of 2.000 bottles.There have been two selection tables for inspect good grape, which was in his right point of maturation. It has been fermented for 23 days 24-25 ° C of temperature in stainless steel tanks and part in barrels/tino 1,000 l.Malolactic fermentation in barrel: The barrel aging has been a year in barrels 500 and 225 liters. You have to 13.9 º of alcohol.PairingEmotion Passion could be the ideal companion for events and ceremonies or special meetings. Meat, Fish, pasta...Michelin StarsYou can find this wine in some restaurants with Michelin Stars. Among others, in the following restaurants:- *** Arzak. San Sebastian (Gipuzkoa)
- *** Azurmendi. Larrabetzu (Bizkaia)
- *** Martin Berasategui. Lasarte-Oria. (Gipuzkoa)
- *** Akelarre Pedro Subijana. San Sebastian (Gipuzkoa)
- *** Mugaritz. Renteria (Gipuzkoa)
- ** "El Faro del Puerto". The Port of Santa Maria (Cádiz)
- *** Etxebarri. Atxondo (Bizkaia)
- ** Echaurren. Ezcaray (Rioja)
- * Andra Mari. Galdakao. (BIzkaia)
- * Etxanobe. (Bilbao)
- * Albora. (Madrid)
- ** Ramon Freixá. (Madrid)
- ** Boroa (Amorebieta. (Bizkaia)
- ** Nerua Guggenheim. (Bilbao) Elcano (Getaria)
- ** Lasarte of Berasategi. (BCN)
- * Aizian. (Bilbao)
- * El Bohio. (Toledo)
- * La Solana. Ampuero (Cantabria)
- * Cenador de Amos. (Villaverde de Pontones (Cantabria)
- ** AbaC Jordi Cruz. (BCN)
- * Can Bosch. Cambrils (Tarragona)
- * Tatau Bistro. Huesca (Huesca)
- * Hoffman (BCN)
- * Arbore da Veira (A Coruña)
Red wine Luis Alegre – Finca La Reñana Special Selection Magnum 2014
GREAT WINES FROM SMALL ESTATESGrapes from the vineyard Finca La Reñana. Their limestone soils provide elegance, high minerality and depth with a high potential to save.Vintage manual boxes 15 kg.Selection table.Raised during 16 months in new oak barrels from the best forests of France with a touch of american oak, that provides structure and aromatic complexity.Rests in bottle a minimum of 18 months.AcknowledgementsGuia Vinos Gourmets 2019: 95 pointsPeñín 91Tim Atkin 90Wine Advocate/Parker 90Jancis Robinson 16.5Gourmets guide 95White Wine Red House – the marimorena
Near the boundary of vine growing, DO Rías Baixas is integrated into the wide Atlantic region. A wine made with as fully Atlantic strains located in the southwest of Pontevedra, in the Miño River Valley, to some 15 kilometers from its mouth in the subzone known as O Rosal. The vineyards are cultivated on land and relatively sandy granitic origin, rich in organic matter and usually acids.Handpicked during the last week of September and in small boxes 15 kilos to keep in perfect bunches. Receiving the previous wine grape sorting table. After fermentation in stainless steel at a temperature below 14ºC one racking heavy lees removal is performed to make wine aging on lees during 5 months.Cava Red House – Black sheep
Villafranca del Penedes, cradle of cava, Trepat grow grapes that give rise to our cava. Loamy texture soils, in some cases somewhat chalky, with some clay content.Upon receipt of the table in the winery temperature thereof is lowered to 5 ° C for later making pressing. Use only the flower must first pressed. Fermentation about 14 ° C 25 days to preserve the maximum power of the aromatic variety.The bottle rests for a minimum of nine months in rhyme. After the disgorgement to remove sediment is added to the liquor issue.This is a cava extra brut, with only 3,5 grams per liter of sugar. And slightly pale ink asalmonado fruit variety Trepat. floral and fruity nose, with aromas of small berries. The palate surprises until the last bubble, with one step up, tasty, creamy, where blackcurrant flavors are emphasized, blackberry and pralines.Limited production 34.623 bottles.Vino rancio Finca Fontanals – Rancid Old Priory House Castle Montsant
In the region of Catalonia has a long tradition in wine Oxidative specifically rancid wines Grenache (we RANCIER), which traditionally they have been prepared for centuries by many families for their own consumption.White wine Finca Fontanals – Finca Fontanals
Elaboration:Winemaking equipment: Stainless steel / WoodRearing period: 4 monthsAge of the barrels: NewWood type: OakProduction: 500 bottlesVino tinto Finca Fontanals – Finca Fontanals
Elaboration: A perfect cupage where each variety gives the wine different characteristics perfectly complemented, the freshness of the Garnacha, Merlot brings softness with maturity and complexity of Syrah and Cabernet Sauvignon. Wine made from a certified organic viticulture CCPAE (Catalan Council of organic farming, corresponding certification both the farm, the vineyard, as well as the winery and the wines). From vines planted on land belonging to the family for several generations, 8 hectares of vineyards located in the municipality of Falset districito, within the DO Montsant, while limiting the Priorat DOQ, and it is composed of three different types of soils, sandy loam, Red sandstone and calcareous Llicorella. Vintage manual, fermentation with natural yeast in stainless steel 2000 liters. Parenting during 8 months of each variety separately, continuing with other 6 months after the end cupage in French oak barrels of 1st and 2nd use.Red wine Loxarel – EOS Loxarel (ecological)
ElaborationViticulture, organic and biodynamics.Organically grown vines located on the highest point of the Alt Penedès, 700m above sea level. These vineyards provide well-structured wines with good rankings. Carbonic maceration getting Syrah varietal notes. Aging during 10 months in French oak barrels.PairingIdeal with all types of meat, especially a la flavored hot, duck breast and cheeses.White wine, Loxarel – Gaia de Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics.Elaborated with grapes 100% ecological vineyards to 700 meters that give freshness and acidity, this wine is fermented partially in jars of clay, and in barrels of chestnut for more creaminess and density in the mouth. Gaia represents in Greek mythology the Mother Earth, the origin of life.Pairing
Fish on the grill or in the oven. Rice and pasta with fish sauce. Seafood Stew, salad a little spicy.White wine, Loxarel – Amaltea de Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics.Grenache from the high zone of the Penedès, more than 500m of altitude over the sea level. Xarel lo from the Can Mayol estate, to a 250m altitude. According to Greek mythology, Amalthea is a nymph represented as the goat that suckled Zeus. The goat, the horn, the constellations are the basis of biodynamic agriculture.Pairing
Warm salads, rice dishes of fish and white fish. Cold starters, pica-pica. Wine social.Red wine Loxarel – OPS de Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics.Aged in amphorae of clay 720 litre of capacity for 3 months without going through wood in order to respect and preserve the varietal aromas.Pairing
Ideal for barbecues and meat flavored.Red wine Loxarel – 790 Pe-Cat’s of Loxarel (ecological)
ElaborationA wine with history. 790 are the days of long wait, from the harvest to the day it was bottled, coinciding with a day fruit of the biodynamic calendar. Alcoholic fermentation and malolactic fermentation in jars of clay 720 liters. Later, refined in barrels of 500 liters of French oak during 10 months. The 790 PE-CAT'S (harvest 2015) it is the natural evolution of this wine according to the wine cellar. We present a new wine, with a developing and different style, that corresponds to the current work that is being done in the winery with the will to advance towards the purest styles, looking for the expression of the grape and of the terroir in our bottles.PairingBraised meats (civet of wild boar, veal with mushrooms, grilled rib-eye pepper); creamy cheeses and dark chocolate.Red wine – To Pèl of Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics.Three months in barrels of 500 liters and three months in amphorae of clay 720 litre capacity. In order to find the expression of the varieties, intensity, territory and authenticity. Vineyards of Garnacha of height more than 500m above sea level, and Merlot, finca Can Mayol, to a 250m altitude.Natural wines are made with great work in the vineyard and minimal intervention in the winery.Pairing
Red meats and white with no sauces strong. All types of birds, especially partridge. Rice mountain.Rosé wine Loxarel – Petit Arnau de Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics.Fourteen hours of cold pre-fermentation maceration with the grape skins to extract the color ruby natural. The vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level.Pairing
Accompanies very well with rice and meat and creamy (risotto), sausages and pasta.White wine, Loxarel – LXV of Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics.From vineyards situated in the municipality of Les Cabanyes (Alt Penedès), to 5 km of Vilafranca and 250m of altitude on the sea level. Mashing with part of the grapes whole. The grape skin provides us with protection, structure, aromas and complexity.Pairing
The majority of fish little spicy or with white sauces, especially tuna or salmon. Appetizers and rice dishes.White wine, Loxarel – Cora (ecological)
Elaboration
Viticulture, organic and biodynamics.From the vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level. The Xarel lo comes from our farm in Vilobí del Penedès, in what is known as the Xarel·lo Triangle. Maceration with the grape skin during 6 hours, with carbonic snow, in order to respect the aromas and prevent oxidation.Pairing
Ideal to accompany appetizers, was, oysters, shrimp cocktail, fish and rice. In general, it combines very well with all mediterranean cuisine.White wine, Loxarel – Ancestral To Pèl of Loxarel
Elaboration
Viticulture, organic and biodynamicsSparkling ancestral developed from the old method (PET NAT), of a single fermentation, without addition of sugar or yeast. The fermentation starts in jars of clay 1.000 litre capacity with the skin of the grape and ends up in the bottle. Is sold with cork and crown cap, style ancestral.Pairing
It is perfect for all kinds of dishes, especially snacks and pasta.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).Cava Loxarel – 109 Brut Nature Gran Reserva
Elaboration
Viticulture, organic and biodynamics.Méthode Traditionnelle. 90% by Xarel·lo (harvest 2004) and run in February 2005. Over 109 months aging in the cava. Served with the original bottle, cork stopper with clamp and without sticking. The presence of lees natural yeasts. A brut great natural reserves of which have only been developed 1.000 bottles.Pairing
Reserved for special moments, with good music and better company.Sparkling wine Loxarel – MM of Loxarel 2009 – 2014
Elaboration
Viticulture, organic and biodynamics.Méthode traditionnelle. Harvesting is done in two phases: the Chardonnay grape harvest is carried out in the first week of September and the Pinot Noir the last week.Pairing
Rice stews, "marmitako" tuna, fish soup, sushi.Sparkling wine Loxarel – Refugi de Loxarel
Elaboration
Viticulture, organic and biodynamics.Méthode traditionnelle. Made with grapes from old Xarello vines of more than 70 years old, located in the finca Santa Susagna, in the middle of the natural reserve of the massif of Garraf. Elaboration of the base wine in the same cellar. Partial fermentation of Xarel lo in barrels of 500 liters. Aged to the gloom of the cellar during 32 months as a minimum. Beheaded under the order so that it arrives to our customers in the best conditions.Pairing
Perfect to accompany dishes with forceful: game meat and braised meat. Usually, pairs well with all kinds of mediterranean recipes.Sparkling wine Loxarel – Garnatxa Blanca de Loxarel
Elaboration
Viticulture, organic and biodynamics.Méthode traditionnelle. Slain from 15 months aging in the cava. 5.700 bottles. The output to the market of this new sparkling wine responds to the commitment of the winery to discover the virtues of the varieties of classic and native to the country to produce sparkling wines different and surprising. Vines of tall, situated 700m above sea level.Pairing
Perfect for making the appetizer for his character fresh and light. By its salinity also pairs very well with oysters, shellfish, anchovies and ibérico ham. Hot starters and rice dishes. You can combine and served throughout the meal.Sparkling wine Loxarel- Amalthea Brut Nature Reserva
Elaboration
Viticulture, organic and biodynamics.Méthode Traditionnelle. Slain from 15 months aging in the cava. Vineyards of the finca Can Mayol, located at 250m above sea level.Pairing
By his character sympathetic and cheerful pairs very well with appetizers or to accompany a whole meal. Especially rice dishes, white fish, oysters and, en general, dishes of the mediterranean diet.Vino tinto Definitive Bodega Olarra
Definitive part of the idea of making wine simple, fresh, pleasing to the palate and with the fine and simple intention of liking. Wines that are received in any occasion, to take in the company and to maintain in the memory for future occasions.Red wine Rioja – Bordón Gran Reserva
Great Bacchus of Gold to Bordón Gran Reserva 2009BORDÓN Gran Reserva 2009 he has been awarded with the Great Gold Medal in the international Competition Bacchus, after a blind tasting during four days of 1.650 references national and international. A wine that also has a Large Gold Medal to the World of Tempranillo.VineyardsMade with Tempranillo, Graciano and Mazuelo 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 facing.ElaborationThe selection of the fruit, the processing is based on the de-stemming of the bunches and soft pressing of the grapes to make the alcoholic fermentation and the malolactic fermentation.FosterThe wine is aged in new barrels and second year of white oak (Ohio) medium toast and French oak for 30 months, with a racking every 6 months to facilitate the natural clarification. Subsequently remains in the bottle 36 months for fine tuningViña Pomal Centenario Reserva
Viña Pomal Centenario was created to commemorate the 100 years of the foundation of the company Bodegas Bilbaínas. A red wine that sums up a century of the history of wine in la rioja. If with the add 2011 Viña Pomal Centenario Reserva won a Gold Medal at Mundus Vini, the harvest 2012 maintains the quality and the elegance that so much fame have been given to one of the riojas essential.DEVELOPMENT (VINIFICATION)Viña Pomal Centenario is made from a selection of parcels from our vineyards D. O. Ca. Rioja. Fermentation 28 ° C and a maceration total 3 weeks. Are breeding during 18 months in american oak barrels, a 20% new. At this time, the rackings allow us to go into clearing by natural decantation the wine. After its passage through the barrel, this red wine remains two years in bottle before release onto the market.VINEYARD (VITICULTURE)The finca Viña Pomal is made by 90 hectares of vineyard D. O. Ca. Rioja. Nestled in the municipality of Haro and less than 2 kilometres of the winery, located in one of the most beautiful areas of the city; through them we can enjoy the passage of the river Ebro through the conchas of Haro. Combine on our farm different ecosystems in function of the variability of the soil and the sun exposure, what that translates to in a comprehensive selection of homogeneous areas. The viticulture is applied arises from a mixture between traditional rioja and the precision, resulting in a growing commitment to innovation in order to protect the nature, always under the parameters of maximum quality.PAIRINGIdeal to accompany dishes such as rice with meat, grilled vegetables, cold cuts and cured cheeses.Red wine Tandem – Ars Memory
Ars Memory "Our loved ones and partners are very important to us and will always be in our memory. Let us Enrique Rodriguez on February 2006 and Jose Mari Friar father in October 2011.Without them we would not be where we are nor would we be what we are today. You will always be in our memory and our work tries to honor them in everything we do.The wine ars memory is the best tribute that we can imagine".WinemakingPrefermentación cold. Fermentation at a controlled temperature of 30 – 31 ºC with pistons for pressing, without pumps. Malolactic fermentation in French oak barrels 300 liters.Red wine Tandem – Spot Great
Macula In Latin, stain or sin, tâche in French, which we interpret as memories, or sensations indelible. Macula is the small central part of the retina that lets us see with clarity.Macula is a wine powerful, concentrate, male and long.WinemakingThe grapes enter the winery by gravity. Cold maceration pre-fermentation at a controlled temperature of 30 – 32 ºC. Fermentamos without pumps, we do pigeage or immersion of the hat (pigeage) with the objective of obtaining fine tannins and elegant.The wines are trasiegan by gravity to depóstios of concrete underground that will complete the fermentation malolácica. Wines finished, it is stored in concrete during a mínimop of 24 months cleanses and completing a clarification and stabilization of natural. Bottled by gravity with minimal filtration.AgingMinimum 24 months in concrete and 26 months in French oak barrels 300 litersAwards2004 - Gold medal-Sommellier Wine Awards, 91 points Mike Potashnik, 91 points Richard Jennings,91 points Guide Proensa, 18/20 John Radford Wine Wire, Guide Phaneuf 4 stars2005 - Gold Medal Prague Wine Trophy 2013, Champion 20142006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER2010 - 91 puntos Vinous Antonio Galloni