Vineyards
Made with Tempranillo and Grenache 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.
Bottle 75cl
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Pink cava Grand Rosé Ars Codorníu Collection 2015
Rose Art Grand Opening
The Ars Collecta range responds to the oenological legacy of more than five centuries creating cavas in Codorníu. These are made in an artisanal way at Celler Jaume, a micro-winery where innovation, research and an exhaustive previous care of the vineyards give rise to cavas of the highest quality, expressive and guaranteed longevity. Ars Collecta Grand Rosé Gran Reserva has a unique blend of the varieties: Pinot Noir, trepat and xarel lo. At the international Bacchus competition 2020 was awarded a Gold Medal. You already have one more excuse to toast with this excellent rosé cava. -
White wine – Petit Bernat 2018
White Wine Petit Bernat 2018 Production: 24.267 bottles Wine:Pressing, clarification, fermentation and rearing on mothers. Cold maceration before pressing. Alcoholic fermentation of 21 days at 16ºC.Oller del Mas is part of the Denomination of Origin Pla de Bages, a privileged area, surrounded by mountains like Montserrat, or the Parc Natural de Sant Llorenç del Munt i l'obac. -
Champagne Perrier Jouët Grand Brut Estuchado
GRAND BRUT Boxed bottle The heir apparent to the style of Perrier-Jouët. "The cuvée Perrier Jouët Grand Brut is the perfect introduction to the style of the Maison." Hervé Deschamps , chef de caves. Assembly of fifty Crus different, Perrier-Jouët Grand Brut it is a true reflection of the quality and diversity of the wine tradition of the Maison. This assemblage is the balance between consistency of style Perrier-Jouët and the effects of the climatology of the year. With the addition of between a 12 and 20% of reserve wines, the cuvée Perrier-Jouët Grand Brut is dominated by elegance and finesse of Chardonnay (20%) from the best vineyards of the Côte des Blancs. The delicacy of its structure comes from the Pinot Noir (40%) harvested mainly in the Montagne de Reims and Vallée de la Marne, although also in the best Crus of the region Aube, as Les Riceys. The Pinot Meunier (40%) the Vallée de la Marne brings harmony, a fruity character and roundness to the wine. Pairing Perrier-Jouët Grand combines perfectly with dishes like carpaccio of fish or white meat Brut. Its cheerful liveliness is complemented perfectly with the crisp vegetables and the tofu. Medals Gold medal in the category of Champagne Brut – GILBERT ET GAILLARD, 2016 -
White wine Raimat Castell Chardonnay
Chardonnay is the varietal emblematic of Raimat. Crafted from the years 70, Chardonnay Raimat offers white wines, very aromatic, complex, fresh and fruity. Raimat Castell is the dream of a visionary, and his castle is the memory. A shield engraved in stone, found over one hundred years ago on the entry door shows a bunch of grapes and a hand. This symbol became the origin of the name Raimat (“Raïm”, grapes in Catalan, and “mà”, hand) and in the image of the brand. With Raimat Castell, we commemorate the origins of Raimat who endure with steadfastness as the walls of his castle. DEVELOPMENT (VINIFICATION)The Chardonnay is gathered in three phases: the first with a potential alcohol of the 12% (to get the citrus flavors), the second with 13% (tropical flavors) and the third time with potential alcohol of 14% (flavors of ripe apricots). The grape arrives during the night, fact that allows it to reach low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, to then make a natural clarification at low temperatures during 24-48h. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling. Thanks to the possibility of being able to harvest in a step-like manner, you get different styles of Chardonnay. The blend consists in mixing these styles to give complexity to this wine white, without straying from the initial goal: to maintain the expression of the fruit and the freshness.PAIRINGRaimat Castell Chardonnay is the perfect complement to dishes containing white meat, fish, shellfish, rice, folders, and salads.PRIZES ADD 2017GOLD MEDAL MUNDUS VINI - 2018 -
White wine Raimat Solana
Raimat has a continental climate with very strong and contrasted: it's very hot during the day and the evenings are very cool. This phenomenon gives the grapes a very intense. Therefore, the sun bathes the vineyards of Raimat is one of the principales the protagonists of our farm and Raimat Solana, a white wine smooth and creamy, with floral notes and white fruit, it represents.DEVELOPMENT (VINIFICATION)The grape harvest is during the night; fact that allows it to reach low temperatures, to avoid oxidation unwanted.After pressing, the wort passes through a heat exchanger of cold to get a temperature lower than 10 C to make a clarification of static and at the same time preserve the primary aromas. The must clean is decanted into a stainless steel tank with cooling system for performing a controlled fermentation to 16 ºC during 2 the 3 weeks. After the alcoholic fermentation, trasegamos wines (always with carbon dioxide gas in the tanks to prevent oxidation). The two varieties of grapes D. O. Costers del Segre are vinified separately. Once the fermentation and clarified wines, we proceed to develop the blend.PAIRINGRaimat Solana is the perfect complement to dishes with birds, as chicken or turkey. Also with fresh salads, fish of all kinds, shellfish, rice and pasta.PRIZES ADD 2016SILVER MEDALMUNDUS VINI - 2017 -
Red wine Celler Germans Balart – The black ax raised by Magnum
Tasting notes: CELLER GERMANS BALART - THE BLACK ADVANTAGE BREADS MAGNUM
- Nose: Balsamic Aromas, cherry, Vanilla and cocoa.
- Mouth: Powerful, silky and round
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Albariño wine CALAZUL
Albariño wine CALAZUL- O.D.. Rias Baixas
Rectoral do Umía wineries 100% Albariño Maceration and fermentation at 18ºC during 15 days, with selected yeasts. Aged on its own fine nine-month lees by the battonage method.91 points
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White Wine Valdeorras Godello: Godeval 1986
Godeval 1986
The characteristics of the harvest 2017, well ripened grape and excellent health, have determined the moment to opt for the vinification of a Godello wine fermented in new French oak barrels from 500 liters, which has subsequently been raised on its fine lees for 4 months. Cata: Yellow colour with greenish nacreous reflections , with an atractive fresh look. It has an excellent flavour and pronounced aroma. It is intense, delicate, elegant with hints of a tree fruit. The palate is light, soft and tasty. Its sour and sweet touches give balance and make it a very personal wine, with a marked structure. -
Sangría Alma Atlántica Rosé
Discover the most refreshing and Atlantic side of the mencía with Alma Atlántica Sangría Rosé, the first pink sangria of the Atlantic. -
Red wine, Scala Dei Garnatxa
Vineyards planted on terraces and the typical "Costers" slate of Priorat, between the ages of 15 and 25 years located in altitudes ranging from 500 until the 800 meters above sea level.DEVELOPMENT (VINIFICATION)The development of the Grenache Scala Dei is done in small open vessels, by groupage of grapes homogeneously mature. Once the fermentation and using wine-tasting decides the moment of pressing. Once developed, the wine remains 6 to 8 months in stainless steel tanks until its bottling.VINEYARD (VITICULTURE)This red wine is nourished mainly from the following vineyards: Maset, Stop, Closos, Escorial and Forsans, the D. O. Q. Priorat. Specifically, we look for grapes with a high acidity, a concentration of fresh fruit without sobremaduraciones tannin and a live but mature. It is a wine based on the Grenache. This wine aims to basically three things: freshness, fruit and simplicity. -
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. -
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. -
Red wine Rioja – Bordón Gran Reserva
Great Bacchus of Gold to Bordón Gran Reserva 2009 BORDÓN 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. Vineyards Made 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. Elaboration The 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. Foster The 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 tuning -
Viña 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 Raimat Vallcorba
Raimat Vallcorba it is a red wine produced by the winery Raimat in D. Or. Costers del Segre. Raimat is the second project Grup Codorniu, owned by the Raventos family. Raimat, further, highlights in the field of research in enology, with more than 30 research projects wine is an authentic reference to a european and global level. Raimat Vallcorba is made from Cabernet Sauvignon and Syrah. The Cabernet Sauvignon grapes come from the finca Vallcorba, of calcareous soils, burdensome, light and very drained. The Syrah come from the farm Tibidabo, soil surface, texture fine and compact. The winery Raimat practiced organic farming, All vineyards are certified the CICC (Consell Català de Producció Integrated). The whole development of Raimat Vallcorba is aimed to maintain the fruit expression and freshness of the primary aromas. Therefore, the fermentation is carried out along with the skins, in stainless steel tanks, at a controlled temperature of 28ºC. Subsequently, a long maceration of 1 month, during which the power extraction of the qualities of the grapes by pumping over and the presence of the skins ensures a wine with good body and texture. After the vinification, the wine passed an aging process of 20 months in French oak barrels (80%) and american (20%) of 225 liters. -
Champagne Brut Laurent Perrier -Cuvée
The wine comes from the grape juice more pure and only Laurent-Perrier can develop 'Cuvée', a champagne of great finesse and a beautiful freshness obtained after a long process of ageing in our cellars. The style and the personality of Laurent-Perrier is defined by its high proportion of Chardonnay. Purity, freshness and elegance - essential features, expressed in this champagne - they are a good introduction to the spirit of the house. By opting to merge its Brut champagne with a majority of Chardonnay, the grape variety more rare in the Champagne region, Laurent-Perrier expressed his difference and he said the style of freshness, lightness and elegance of the "Home". After 15 years of extensive work on the quality of the offer, the constant progress in terms of the development of the wine and the greater mastery of the art of the mix, Laurent-Perrier presents The Cuvée. Mix and wine making To the mixture, only used the musts of the cuvée, so that only the 80% the grape juice is extracted from the pressed. Varietal grape:The majority of Chardonnay, most of the 50%.Pinot Noir, most of the 30%.Rounded off with Meunier, between 10 and 20%.+ Reserve wines up to a 20-30% to ensure a perfect consistency in the style.Crus: the mix of Laurent-Perrier's Cuvée is made of more than 100 crus * selected by Laurent-Perrier. The Cuvée benefits from the aging ideal in the cellar. Its balance and freshness are enhanced by a light dosage. * These quantitative data may vary and are given for illustrative purposes. Pairing This wine is fresh and pure is perfect for an aperitif. Its notes of white fruits and citrus fruits and its considerable balance underpinned by a subtle effervescence, turn it into a ideal accompaniment to poultry and the best fish. -
Champagne Laurent Perrier – Brut Millésimé 2006
Laurent-Perrier has chosen to make crops very rarely, only by choosing the best years. This makes the Brut Millésimé it is an exceptional wine and exceptional that clearly express the specific character of a year in the style of Laurent-Perrier. Therefore, Laurent-Perrier Brut Millésimé 2006, champagne is a remarkable and exceptional.Mix and wine making Varietal grape: Chardonnay 50% Pinot Noir 50%Elaborado exclusivamente con uvas Chardonnay de la Côte des Blancs y uvas Pinot Noir de la Montagne de Reims Crus: Pinot Noir from the Montagne de Reims: Verzy, Verzenay, Mailly, Louvois, Bouzy is the Chardonnay of the Côte des Blancs: Chouilly, Cramant, Oger y Le Mesnil-sur-Oger. Pairing This Vintage Brut 2006 it is perfect with terrines, ham, chicken and other white meats. -
Red wine Bodega Otazu Vitral
Bodega Otazu Vitral 2009 in individual box Bodega Otazu Vitral 2009 comes out to the market for the fourth time, after vintages 2004, 2005 and 2007. Has a very limited production, since it is only put on sale 900 bottles. It is made with a selection of the best grapes of Cabernet Sauvignon from the best parcels of the vineyards of Bodega Otazu. Vintage manual, separately, of each of the varieties and plots, with minimum temperature and maceration one week of cold pre-fermentation. -
Vino tinto La Coartada Great Choice
THE ALIBIRed Premium developed by Eladio Piñeiro in his mansion-cellar of Alentejo
After an intense search for five years, in 2004, we located a vineyard 35 years with very poor soils of slate, drop-offs and soft South exposure. Bringing more than eight in transition to biodynamic, in this period of time has been easy this transition, since the plant protection treatments to which it was subjected were almost non-existent. The vineyard is trellised, at a height of soil is relatively low, the pruning is done in Guyot double and its expansion vegetative is small, located on the northern boundary-the centre of the Alentejo, which has a very special microclimate, it is protected to the south-southeast, by the Serra da Ossa, to the north, for the Sierra de San Mamede and to the west by the Sierra of São Miguel.
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Red Wine Seventh Great Booking
Seventh Great Booking is the best exponent of the Seventh line. The best parcels, the best grapes, the greatest care. This wine defines the style of wines from the Winery Seventh: fresh, ripe fruit, complex and friendly. Seventh Gran Reserva is their best exponent in sor mark flag.DEVELOPMENT (VINIFICATION)After a meticulous selection of bunches in the vineyard and the grapes in the winery, the musts are macerated at low temperatures between 10 and 15 days, with a daily monitoring by means of tastings. The fermentation occurs in stainless steel tanks in the presence of selected yeasts during 10 days, maintaining the temperature controlled 28 °C. The maceration extends in total between 30 and 35 days. Once completed the wine is stored in barrels of French and american oak of first use, where it will be based 18 months in cellars with controlled temperature and humidity by keeping each lot separate throughout the production process. Finally, the blend end is defined by tastings and fractionated in bottles for a final break 6 months in storage. Came from “alchemy” which marks the style of the Seventh line in Premium wines.VINEYARD (VITICULTURE)PAIRINGThe harvest 2013 filed normal weather during the flowering. The little amount of water coming from the mountain caused a natural water stress in the province of Mendoza, effect that has been repeated in the last two years. Early frost in some areas of Mendoza affected the performance and, as a result, were wines of great quality and concentration. During the months of February, march and April, the weather surprised us once again with days and cool nights, delaying the harvest between 7 and 10 days. The wines obtained resulted with acidity levels higher, fresh aromas of intense , sweet tannins, soft and round, and high levels of anthocyanins, all special features for the guardian.The yield was 6.000 kg/ha in the variety Malbec, 8.000 kg/ha for Cabernet Sauvignon and 10.000 kg/ha for the Tannat. After determining the optimal time of harvest, the grapes are harvested by hand in boxes 20 kilos during the early hours of the morning.Ideal to accompany dishes complex, high-calorie, high. It is recommended to open half an hour before. Temperature of service: 14 to 16 °C.AWARDSGOLD MEDAL BACCHUS - 2016SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2015 -
Red Wine Seventh Malbec
Seventh Malbec it's an argentinean red wine produced in the Wineries Seventh. It is the perfect balance between historical heritage, innovation and excellence in winemaking. Wine made 100% with the variety Malbec is a wine that is soft, warm and balanced. DEVELOPMENT (VINIFICATION) The grapes, harvested bines plastics 350 kg, they did the descobajado and a soft breaking of the grain to release all the juice inside. There, he led the must to the stainless steel tank, where she underwent a cold maceration between 8 and 10 °C for 5 days to achieve a delicate extraction of aromas and color. Then we proceeded to the planting of selected yeasts, giving origin to the start of the fermentation, it was controlled to a temperature of between 26 and 28 °C for 7 to 10 days. Daily were pumping over a very smooth way until the end of the fermentation. Finished this stage, the 100% the wine spent 6 months in contact with oak barrels of second use French and american. Once packaging, is estibó in a bottle 3 months. VINEYARD (VITICULTURE) The harvest began in the first fortnight of march, by collecting the clusters manually. It is a wine 100% Malbec is elaborated with grapes own from the district of Agrelo, Lujan de Cuyo. The precision farming practices in our vineyards allows to produce wines varietals that convey the maximum expression of the terroir. The ground, of zero tillage, it is very deep, of alluvial origin, with low contents of organic matter and excellent permeability. Is covered by grasses and legumes that provide nutrients and improve the structure, at the same time that it acts as a preventive control of early frost. The climate presents a great thermal amplitude that reaches the 15 degrees. With a balanced handling of the canopy is achieved to give a correct exposure of the bunches to the sun, to achieve an appropriate maturity not only of sugars, but in particular of polyphenols. Vines balanced, oriented in a system of trellis in cord bilateral, with an efficient control of drip irrigation resulting in optimal ripeness. The yield was 10.000 kg/ha.PAIRINGSeventh Malbec is ideal for accompanying red meats, hunting and prepared dishes. -
Red wine Muga – Ring 2009
Muga Aro 2009 it is made with a 70% Tempranillo and a 30% Graciano from vineyards selected of Bodegas Muga. The harvest 2009 it is characterized by very good, since it was cool Atlantic climate, factor that helped the grapes to mature slowly and progressive. The name wants to do homage to the wine capital of la rioja, Haro. The grape harvest was selected and meticulous to just get the grapes that were in perfect state of maturation. Once in the winery, the grapes were put in tanks of wood where maceraron and fermented for three weeks in a natural and spontaneous with indigenous yeasts and without temperature control. Subsequently, the red Rioja Muga Aro breeding in oak barrels, 18 months in new French oak and 6 months in deposits of oak, all of them self produced. Before bottling we made a slight clarification with egg white natural. Year after year, the critical wine-national and international give scores for Muga Aro very good. Awards 95 Parker points 95 points Guide Peñín -
Red wine Muga – Prado Enea Gran Reserva 2010
The large reserves are wines made to last for a long time, and icons of excellence. Prado Enea Gran Reserva 2010 it is made by Muga, with the last grapes enter the wine cellar to ensure an even ripening perfect, and it is born of a vintage exceptional: the 2010 (rated Excellent). Great aging potential. Elaboration Next to the grapes Torre Muga, the grapes for Prado Enea are always the last to enter the winery. With this we ensure an optimal maturity. The grape is fermented is always in tanks of oak 10.000 Kg. of capacity without temperature control or addition of yeasts. The maceration is variable but can last up to twenty days. The ageing of this wine is twelve months in deposits of oak 16.000 liters, thirty six months in oak barrels (minimum), and thirty six months (minimum) in the bottle. After the aging is performed by a light clarification with egg whites. Pairing This is a wine that can pair with stews, meats and even use it as a cup. Production 90.000 bottles Awards 97 by Robert Parker (The Wine Advocate) 94 by Guía Peñín de los wines of Spain -
Red wine Muga – Torremuga Booking
Torre Muga it is a wine of extraordinary personality, closely linked to the philosophy of work and in family environment. Elaboration The fermentation always occurs naturally and spontaneously. The grape fermentará always in vessels of wood without temperature control with indigenous yeasts. The maceration is variable, but it can last up to two or three weeks. The total stay of this wine in oak is 24 months of which 18 are in new barrels of French oak and the rest in deposits of oak. After the aging is performed by a light clarification with egg white fresh. Awards 95 Parker points 94 points Guide Peñín -
Red wine Muga – Muga Booking
Muga Booking 2012 it is a great classic Rioja made with an aging 6 months in american oak barrels and during 24 months in barrels of american and French oak. It ended with a rest in bottle for other 12 months. 3 years of very careful traditional process for a wine of reference in Rioja. This Muga is the best incarnation of the concept of a wine reservation in la Rioja, in the good sense, with force, with structure and with power and meatiness. When you open this bottle (and after letting it decant) you will discover well balanced wine, full-bodied with tannins fine-tuned. Its aromas are those who can delight in a wine that is so marked by the tradition of la Rioja: roasted, vanilla, red fruits, leather, and black pepper in other. -
White Wine Valdeorras Godello: Godeval ( 2020 )
The vineyards property of Bodegas Godeval, located in the slate slopes of Sil Valley, in Xagoaza, single out the original expression of Godello wines. Its fruits get perfect assembly on the expression of a wine full of universality and thus recognized as one of the best whites in the world. Cata: Yellow colour with greenish nacreous reflections , with an atractive fresh look. It has an excellent flavour and pronounced aroma. It is intense, delicate, elegant with hints of a tree fruit. The palate is light, soft and tasty. Its sour and sweet touches give balance and make it a very personal wine, with a marked structure. -
Vino Bancales Moral Roble – Bodegas Roandi
Wine Terraces Oak Cellars Roandi The wine more expressive of Wineries Roandi, born of a combination perfectly assembled of varieties of indigenous grapes, galician, as are the MENCÍA, the SOUSÓN and the ALBARELLO. Come from our own vineyards, planted in terraces, of which it takes its name, in a field dominated by the slate slabs and the xistos. After the manual selection of the grapes, the processing is done in stainless steel tanks, then going on to a aging in barrels of French Oak 5 months. After a period of resting in bottle, comes out to the market to show all its splendor. Awards- First prize in the wine Tasting Jury of the XIX Feira do Wine of Valdeorras
- Silver medal and Gold in the Guide of Wines, Distillates from Galicia 2014, 2016
- Third position in the ranking of plurivarietales barrel by the magazine HG&T 2015
- Gallaecia Distinction 2012. Best Red wines of Galicia
- 89 Points Guide Peñín 2015, 2016, 2017
- Honorable mention awards MONKEY WINE 2017
- Silver medal Contest TOPWINE 2017
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Red wine Bordón Crianza
Elaboration The 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. Foster The wine is aged in barrels of white oak (Ohio) medium toast and French oak for 14 months, with a racking every 4 months to facilitate the natural clarification. Subsequently it remains 6 months in bottle for refinement. Pairing Legumes, white meats and grilled, sheep cheese, pastas and fried foods in general -
Rosé wine Bordón
Vineyards Bordón rosado is a rosé wine dry, made from the grape varieties Garnacha tinta, from the vineyards of Rioja Oriental and Viura, from vineyards in Rioja Alta.Elaboration De-stemming of the bunches and light crushing of the grapes. The fermentation is made in contact with the skins (grape skins) during 12 hours in stainless steel tanks at a controlled temperature of 20 ºC. Pairing Hors d'oeuvres, light dishes, white meat. -
Red wine Top of the Booth
Viña Pomal Alto de la Caseta, unique wine from the best parcels of Bodegas Bilbaínas. Only produced in vintages of exceptional, bottles numbered and limited production. It is the maximum expression of the Tempranillo from the Rioja Alta. Color reye cherry dark, Viña Pomal Alto de la Caseta is a red wine Reserve elegant, complex and very aromatic. DEVELOPMENT (VINIFICATION)De-stemming, with a lot of finesse to not break grains, a selection is made of the grain prior to vatting, eliminating all the plant parts and grains damaged. The fermentation is carried out in bocoyes oak 500 L open, using bazuqueos to improve the extraction. The aging in barrels lasts for 20 months (Reservation).VINEYARD (VITICULTURE)The vineyards D. O. Ca. Rioja that surround the Top of the stand were planted in glass for more than 35 years old, on a hillside of south east facing. The soil of the vineyard is cascajoso, loose and structure poor. In this ideal environment for the grape and for the wine to gain complexity, we practice a viticulture integrated and sustainable to charge people with greater experience of the house.PAIRINGRed meat, cooked, cold meats and cheeses, perfectly matched with Viña Pomal Alto de la Caseta.AWARDS97 POINTS GUIDE PROENSA 201796 POINTS YEARBOOK OF WINES (THE COUNTRY) 201896 POINTS GUÍA GOURMETS 201794 POINTS TIM ATKIN (UK) - RIOJA REPORT 201693 POINTS ROBERT PARKER 201893 POINTS TIM ATKIN (UK) - RIOJA REPORT 201893 POINTS GUIDE PEÑÍN 201893 POINTS TIM ATKIN (UK) - RIOJA REPORT 201793 POINTS ROBERT PARKER 201692 POINTS GUIDE PEÑÍN 201792 POINTS WINE SPECTATOR 201792 POINTS GUIDE PEÑÍN 2016GREAT GOLD MEDAL TEMPRANILLOS TO THE WORLD - 2016GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2017GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2016BEST RED WINE OF SPAIN AWARD VEREMA - 2017 -
Red wine Bodegas Baigorri – Baigorri B70
Red wine made from vines very old more of 70 years old grown in small plots in the Sierra de Cantabria. Grapes of the variety Tempranillo hand-selected, grain by grain, using selection tables for vibration and weight. Preparation separate in Barrels open 600 liters. After separating the wine from tears, taking advantage of only the came-from-the-repiso. Malolactic fermentation and 22 months aging in new French oak barrels and grit extra fine. Pairing To accompany any kind of dish high restoration. Also with red meats, game birds and iberian. Awards Wine Advocate: 2012 94 Points -
Red wine Chafandín
It is a wine exclusively from grapes from the Payment of Chafandín, 100% Tempranillo (Tinto Fino) and whose vineyard has an approximate age of 40 years old. It is grapes of extraordinary, small diameter, with a skin of greater thickness which gives the greater concentration in the maceration. The Malolactic is done in barrel new French oak of 300 liters, and then the wine stays in ageing in the same barrels during the time that it is deemed appropriate ( according to the add ) and that is usually between 16 and 21 months.Foster
Malolactic in French oak barrels 300 liters and parenting 21 months in new barrels and one year French oak 300 liters.
Fermentation
During 12 days at a temperature of 26ºC.
Time of Maceration
17 days with their skins
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Red wine Viñas del Jaro – Birds
This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.Foster
17 months in new barrels and one year French oak 300 liters.
Fermentation
During 12 days at a temperature of 26ºC.
Time of Maceration
14 days with their skins.
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Red wine ecological Ezar – 714 Ezar Booking
This wine has been subjected to a process of aging in barrels of French oak during a period of 18 months, after which has remained in the bottle to the highest level a minimum of 18 months more.Production100% ecological Pairing A good choice to accompany red meats, hunting of pen-and-roasted. Recommended for the consumption of braised meats or spicy. Perfect companion for stews, vegetables, inlaid, cecina, semi-mature cheeses, smoked fish, grilled vegetables, etc... -
Red wine Bodegas Baigorri – Baigorri de Garage
Red wine made from vineyards very old, low production, which makes this one of the wines of high-end and more exclusive this winery, Grapes of the variety Tempranillo hand-selected, grain by grain, using selection tables and vibration. Long macerations and fermentations in tinos wood. Malolactic fermentation, along with its lees in new French oak barrels. A tasting panel decides the time that this wine stays in the barrel. Pairing To accompany any kind of dish, especially the desserts. Also, with grilled vegetables, meats, cooked dishes of a high quality restoration. Awards92 points guide Peñín92 points J. Suckling -
Red wine – Baigorri Reserva Magnum
Red wine elaborated with grapes of the variety Tempranillo. Only used vines are considered old, with reduced production. Macerations long in stainless steel tanks and in tinos wood. Stirred natural gravity. Malolactic fermentation and 18 months aging in new French oak barrels. Pairing Great expressiveness with game meats, roast lamb, pig, birds and dishes of high cuisine. -
Red wine Bodegas Murua – M Murua
To develop M Murua, the grape comes from an exclusive selection of the oldest wine Bodegas Murua has in the area of Elciego:
Caralciego: 70 years and a yield of 1.700 Kg./Has.
Velasquillo: 63 years and a yield of 3.000 Kg./Has.
HarvestIt is carried out manually and in small boxes.WinemakingMalolactic fermentation in new barrels of French oak high toast.AgingAging in barrels of French oak (80%) and american (20%) during 14 months. -
Red wine Bodegas Baigorri – Baigorri Crianza
Red wine elaborated with grapes of the variety Tempranillo, Grenache and other small proportions of other indigenous grapes. All have been hand-selected, using selection tables for vibration and weight. Long macerations and fermentations intercellular deposits special. 14 months aging in barrels of French and american oak. Pairing It is a wine ideal for any type of cooked, seasonal vegetables, white meat and hunting light, rice and tapas in general.
