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White wine – Petit Bernat 2018

White Wine Petit Bernat 2018Production: 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.
Rated 5.00 out of 5
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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.
PAIRING
Raimat Castell Chardonnay is the perfect complement to dishes containing white meat, fish, shellfish, rice, folders, and salads.
PRIZES ADD 2017
GOLD MEDAL MUNDUS VINI - 2018
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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.
PAIRING
Raimat 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 2016
SILVER MEDALMUNDUS VINI - 2017
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.
Great Golden Bacchus 2019

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 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.
PAIRING
Ideal 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.
Red wine Bodega Otazu Vitral

Bodega Otazu Vitral 2009 in individual boxBodega 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 ALIBI
Red 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.
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)
The 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.
PAIRING
Ideal to accompany dishes complex, high-calorie, high. It is recommended to open half an hour before. Temperature of service: 14 to 16 °C.
AWARDS
GOLD MEDAL BACCHUS - 2016
SILVER 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.
PAIRING
Seventh Malbec is ideal for accompanying red meats, hunting and prepared dishes.
Red wine Bordón Crianza

VineyardsMade 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.
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 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.PairingLegumes, white meats and grilled, sheep cheese, pastas and fried foods in general
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Rosé wine Bordón

VineyardsBordón 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.
ElaborationDe-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.PairingHors 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.
PAIRING
Red meat, cooked, cold meats and cheeses, perfectly matched with Viña Pomal Alto de la Caseta.
AWARDS
97 POINTS GUIDE PROENSA 2017
96 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
96 POINTS GUÍA GOURMETS 2017
94 POINTS TIM ATKIN (UK) - RIOJA REPORT 2016
93 POINTS ROBERT PARKER 2018
93 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
93 POINTS GUIDE PEÑÍN 2018
93 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
93 POINTS ROBERT PARKER 2016
92 POINTS GUIDE PEÑÍN 2017
92 POINTS WINE SPECTATOR 2017
92 POINTS GUIDE PEÑÍN 2016
GREAT GOLD MEDAL TEMPRANILLOS TO THE WORLD - 2016
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2017
GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2016
BEST 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.PairingTo 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
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.
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.
Production
100% ecologicalPairingA 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.PairingTo accompany any kind of dish, especially the desserts. Also, with grilled vegetables, meats, cooked dishes of a high quality restoration.Awards
92 points guide Peñín
92 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.PairingGreat 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.
Harvest
It is carried out manually and in small boxes.
Winemaking
Malolactic fermentation in new barrels of French oak high toast.
Aging
Aging 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.PairingIt is a wine ideal for any type of cooked, seasonal vegetables, white meat and hunting light, rice and tapas in general.
Red wine Bodegas Murua – Veguín of Murua Gran Reserva

The grapes destined to the wine Veguín of Murua have been selected from vineyards very old, some nearly a hundred years old, located at the foot of the Sierra Cantabria, in the best farms of Bodegas Murua. This particularity limits the production to 2.500 Kg./has. The bunches are collected by hand by professionals who suppress the fruit defective (or immature). Then, in the own winery, it culminates the process with a new selection in the tape.Veguín Gran reserva is only produced in vintages of exceptional and limited editions.Limited production to 11.500 bottlesFoster A slow process of minimum 8 years of ageing between oak barrel and bottle.
Red wine Bodegas Baigorri – Baigorri Carbonic Maceration

Red wine of the year prepared to part with whole clusters and part with beans despalillados of the variety Tempranillo. The pre-fermentation maceration of the grapes cold, fermentations are short, in stainless steel tanks in combination with the traditional treading of the grapes gives this wine a strong personality, making it different from the wines of its kind.PairingIt is a wine intense suitable for salads of the season, inlaid, folders, creams, game dishes, rice black, roasts and red meats.
Wine rosado Bodegas Baigorri – Baigorri Rosado

Rosé wine elaborated with grapes of the variety Tempranillo and Garnacha, grape depalillada and hand-selected, using selection tables and vibration. Fermentation with indigenous yeasts specially selected low temperature in stainless steel tanks, together with their lees. Bottled, avoiding as far as possible, oxidation, in the month of February.PairingIt is a wine particularly suitable for snacks of any kind, fish and seafood .
White wine Bodegas Baigorri – Baigorri White Fermented in a Barrel 2014

White wine elaborated with grapes of the variety Viura and Malvasía. Macerated a few hours with their skins for later move to press. The fermentation and aging is done in new barrels of French oak with a toasty-specific, together with their lees, batonándose regularly during 8 months.
PairingWine is especially indicated for any kind of fish. For its preparation and its structure allows to combine even meat light poultry such as chicken, turkey, partridges, duck...and the different ways to make it. It is a specially selected wine to snacks of cheese, tables of iberian and nuts.
Red wine Legaris – Legaris Calm

Legaris Calm it is a red wine Gran Reserva very broad, powerful and elegant, that is the result of a project of study of the region and selection of vineyards to find those that best reflect the spirit of Ribera del Duero. This wine teardrop nocturno is ablend unprecedented in each year composed of 2 elements: wines from old vines harvested by hand, they bring elegance and wines of teardrop night, that bring power to the mix.
DEVELOPMENT (VINIFICATION)
This wine Gran Reserva tinto is a blend unprecedented in each year composed of 2 elements:-Wine from vineyards centenarians in glass, in Tubilla of the Lake (Burgos), to 930mm altitude, harvested very ripe to hand. It starts with a cold pre-fermentation maceration of 1 week. The alcoholic fermentation is done with indigenous yeasts in a small tank troncocónico, doing bazuqueos manuals frequently. Once finished the alcoholic fermentation and after determined by tasting the end of the maceration, it performs the pressed rear with manual press spindle. This wine is the most elegant part of the wine end.-Wine from tears night. At the end of each day of harvest, in the best deposits of each crop that have been descubados on that day, and before performing the press the next day, let the little wine that is left in the reservoir, drain by gravity through the pasta. To do this left open a faucet all night, collecting the resulting wine in a container. Before leaving the winery, we check that all is well, we turned off the lights and closed the winery. The next morning the wine obtained is introduced into the barrel, identifying the deposit of source. The wine will remain in the same barrel until the end of your parenting. These wines have a very high concentration, providing power to the mix.The malolactic fermentation of these wines is carried out separately in new barrels of French oak 3 tonelerías different. The subsequent aging in barrel lasts for 24 months. Once the aging, it performs a blend final 7 barrels, looking for the best expression of the Tempranillo from this vintage. Only clarifies gently before bottling. Not bottled in all vintages, but only in those considered to be the wine end is of exceptional quality.
VINEYARD (VITICULTURE)
The vineyard began its cycle this year promptly, having a cycle dizzying helped by the good water status of the ground due to sufficient winter rains and the high temperatures of the spring in the Ribera del Duero. The advancement phenology was recovering by the vine, reaching finally the moment of the veraison dates in the less-developed, while the harvest was brought forward in a greater extent due to the intense heat registered during maturation. We can speak of a first harvest is composed of grapes with maturation times intense, for later to go forward in the maturation of the overall area of gradual form to the time you would be checking the collection, this year, with more relaxation than usual due to the good weather, and in particular to the absence of rain or frost. The result has been wines with an alcohol content slightly higher than usual, acidity is more balanced than expected in relation to the temperatures recorded, a high accumulation of color and above all a profusion of phenolic, furthermore, tannins of good quality, the have been ripening for a long duration.
PAIRING
Lamb Spanish, red meat grilled or roasted, game stews and cured cheeses paired to perfection with Legaris Calm.
AWARDS
94 POINTS GUÍA GOURMETS 2018
92 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
92 POINTS TASTING ANDREAS LARSSON 2017
91 POINTS GUIDE PEÑÍN 2018
91 POINTS WINE SPECTATOR 2016
GREAT GOLD MEDAL BACCHUS - 2017
GOLD MEDAL DECANTER WORLD WINE AWARDS - 2017
SILVER MEDAL CINVE - 2017
SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2017
SILVER MEDAL MUNDUS VINI - 201
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.FosterThe 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.PairingVegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.
White wine – Staff

VineyardsBordón blanco is a dry white wine, made from the white grape variety native to most classic of Rioja, Viura. This variety is also known as Macabeo in other areas, mainly in Catalonia.We use grapes from vineyards of The Rioja Alta that result in this wine of great balance with fruity notes.
ElaborationExtraction of the must and fermentation in stainless steel tanks at a controlled temperature of 16 C to enhance the fruity aromas of the variety.PairingFish, seafood, vegetables, vegetables, appetizers and goat cheese.
Red wine – Royal Claret
DEVELOPMENT
Performed the alcoholic fermentation and concluded, the deacidification malolactic fermentation the wine goes to the barrels of white oak (Ohio) medium toast. The aging of wine is interrupted every six months to make the traditional racking barrel to barrel. Raised in american oak barrels during 5 months.
PAIRING
The Wine Royal Claret is perfect to accompany, rice, post, vegetables, vegetables, white meats or in sauce, red meat, semi-mature cheeses.
AWARDS
- Recommended, International Wine Challenge, United Kingdom
- Excellent quality/price, Wine & Spirits, United Kingdom
- 83 points, Guía Peñin, Spain
- Recommended, Decanter World Wine Awards 2009, United Kingdom
- Recommended, Philipson & Soderberg , Sweden
- 87 points, Wine Spectator, USA
Red wine Bodegas Baigorri – Baigorri Garnacha

Red wine made from vineyards very old low production. Grapes of the Garnacha variety hand-selected, grain by grain, using selection tables and vibration. The grapes are without compressing marinated in special tanks with temperature control and long fermentations intercellular. The nursery phase lasts 14 months in new barrels of French oak.PairingWhite meat, birds and spices. Seafood and fish cooked (hake, cod...). Cheese, in particular, goat and blue.
Red wine – Viña Paceta

Viña Paceta it is a red wine crianza from the O.D.. Rioja prepared by Bodegas Bilbaínas. It is a single variety of Tempranillo, grape par excellence of the region Rioja.The grapes to form Viña Paceta it comes from an iconic estate nestled in Halo, municipality known for the high density of wineries that you have and the quality of the same.Viña Paceta is formed from the de-stemming of the grapes, that makes a maceration of fifteen days subsequently. The wine ages eventually during 12 months in american oak barrels.
Red wine Marqués de Tomares Excellence

Collection: Manual harvest with baskets.Elaboration: 55% carbonic maceration and 45% grapes destemmed. Maceration for 19 days with 3 stirred daily.Foster: 3 months in new barrel of american oak and 9 months in bottle.
Recommended: It combines perfectly with cheeses, meats soft and blue fish.
Red wine Marqués de Tomares – Monteleiva Crianz

Pairing
Veal, lamb, milk-fed veal, poultry.
Vino Tinto Yellow Tail Syrah – Australia

The philosophy behind the brand Yellow Tail is to offer wines that are simple and aimed at anyone who wants to enjoy a glass of wine with friends without major complications. Shiraz is the variety most widespread in Australia, so this wine red wine is the maximum expression of Yellow Tail. Yellow Tail Shiraz is a wine that is intense without being excessive, very easy to drink even as young wine.DEVELOPMENT (VINIFICATION) The Shiraz from Yellow Tail is made from grapes from vineyards of the highest quality. Once pressed and being removed from their stems, the grapes are fermented with the skins and in contact with oak wood. Its temperature-controlled fermentation ensures extraction of all the flavor, the color and tannins typical of the variety. The wine is bottled in the cellars of the family Casella, in Yenda, New South Wales.
PAIRING
Accompanying Yellow Tail Shiraz with a good steak or a bbq.
Vino Blanco Yellow Tail Chardonnay

The philosophy behind the brand Yellow Tail is to offer wines simple oriented to those who wish to enjoy a glass of wine with friends without major complications. Yellow Tail Chardonnay it is a white wine and fresh style lightweight, agrafeasible, refreshing, perfect to eat between friends or to celebrate the small joys of life.This wine is for sale in 40 countries -occur 100 millions of liters of wine per year- it has become the fourth wine brand most important of the world and the second most sold in the united States.DEVELOPMENT (VINIFICATION) Yellow Tail Chardonnay is made with grapes from vineyards of the highest quality. The fruit is pressed gently to extract the maximum freshness and flavor. The fresh grape clarified is fermented using a selection of different yeast strains. This adds complexity and texture to the wine end. The maturation of the lees of yeast, the malolactic fermentation and oak is used to impart creamy flavors of nougat, add richness and balance the acidity.
PAIRING
Ideal to accompany seafood dishes, fish, or desserts.
Vino Blanco Yellow Tail Moscato

Yellow Tail Moscato this is a white wine vibrant, full of flavor and personality. Yellow Tail Moscato is made with grapes from the best vineyards. The fruit is harvested in the cool of the night, to retain the maximum freshness and flavor. Para to ensure the smoothness on the palate, is used the must flower with a light pressed. The wine was stabilized and filtered cold to preserve all of its aromas.
DEVELOPMENT (VINIFICATION)
The Moscato Yellow Tail is made from grapes from vineyards of the highest quality. The fruit is harvested in the cool of night to retain maximum freshness and flavor. The must is obtained by leaving it out and applying slight pressure to ensure maximum softness in the mouth. Once developed, the wine is stabilized and filtered in cold to maintain their rich aromas and their freshness. Then assembled and added to a concentrated juice of grape to reduce their alcohol content.
PAIRING
Enjoy Yellow Tail Moscato well chilled, as aperitif and with salad in summer.
Pommery Champagne Cuvée Louise Brut Nature

The Cuvée Louise it owes its name to a great lady of Champagne, Madame Pommery, a brave woman, entrepreneurial, that marked a style in the elaboration of champagnes to take the reins of the business after the death of her husband.Since 1979, this cuvée de prestige, elaborated with grapes of the best plots, has maintained their style of great purity, finesse, demand and rigor.
Vineyards
Chardonnay grapes from Avize and Cramant Grand Cru. Pinot Noir Cru of Ay Grand Cru
Winemaking
Alcoholic fermentation and malolactic fermentation in steel tanks, selection of the best bucket, and second fermentation in the bottle according to the méthode Champenoise.
Aging
Aged between six and eight years in bottle before disgorgement.
Cava Codorníu – Gran Codorníu Chardonnay Reserva

Gran Codorníu Chardonnay Reserva it is the true reflection of a grape, a terroir and a vintage, the best expression of the Chardonnay grape from our vineyards older. The fruit notes stand out in this Brut Nature cava. Its magnificent structure has its source in the fermentation in contact with oak for part of their base wines and in the ageing for more than 15 months.DEVELOPMENT (VINIFICATION) We plan the optimum moment of harvest for this variety. After the destemming and pressing of grapes, we obtain the musts which ferment at a temperature of 15-17 °C for 12-15 days. A part of the must of Chardonnay fermented in contact with oak, getting new shades. greater structure and complexity. Once you have completed the fermentations, is performed the blend and bottled the resulting wine along with the expedition liqueur, that determines your dosage Brut Nature. Bottles made the second fermentation followed by an aging period of a minimum of 15 months contact with the lees of the yeasts in our underground cellars at a constant temperature (15-17 °C). This is the traditional method, also used in the production of champagne.VINEYARD (VITICULTURE) The Chardonnay grapes used in production come from Costers del Segre, area marked continental climate, with large temperature differences between day and night and with poor soils and shallow, that avoid excessive vigor of the vineyards and provides great concentration, body and greater intensity of aromas of ripe fruit in the cava. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The harvest takes place towards mid-August and is always carried out during the night, in order to keep the grapes as fresh as possible and preserve their intense aroma.
PAIRING
Gran Codorníu Chardonnay Reserva is a cava ideal to enjoy over a meal as its complexity improves the dishes more versatile: risotto, seafood platter, dishes of sea and mountain, “magret” of duck, Upholstery, smoked and strong spices.
AWARDS (AS YOU ADD)
Cava Codorníu – Gran Codorniu Pinot Noir

Gran Codorníu Pinot Noir it is the true reflection of a grape, a terroir and a vintage. The best expression of the Pinot Noir grapes of our vineyards older. Codorníu pioneered the cultivation of this variety, and this long experience has enabled us to take a step forward and create a cava exclusive, that enhances the unique nuances of this variety and of this add. A Brut rosé, with an intense aroma of red fruits and citrus, full of freshness and vivacity. Different, elegant, bold, unique and authentic.DEVELOPMENT (VINIFICATION) We plan the optimum moment of harvest, looking for an optimal maturation of the Pinot Noir grapes that provide us with the best potential of color in the skin in addition to good acidity and a moderate alcoholic strength,. After despalillar the grape, let this macerate, leaving the must in contact with the grape skin for a few 3 the 4 hours. Then filter the wort, because of the pink color, and proceeds to start the fermentation at a temperature of between 15 and 17th C. Later it is bottled the wine along with the expedition liqueur, that determines your dosage Brut. Bottles made the second fermentation followed by a period of ageing in contact with lees of the yeasts in our underground cellars at a constant temperature (15-17ºC). This is the so-called traditional method, also used in the production of champagne. En total, the wine will spend a minimum of 12 months in the cellar.VINEYARD (VITICULTURE) The grapes Pinot Noir used in the elaboration of Gran Codorniu come from vineyards of the D. Or. Quarry. These vineyards are the oldest in Spain (over 25 years old) and are located in an area suitable for its cultivation, Riudabella, where the climate is mild continental favors an optimum concentration of the fruit, a greater body and aromatic intensity. The soils are stony, what prevents an excessive force from the vineyard. Cropping systems follow the criteria of integrated production and are particularly adapted to the production of sparkling wine. The vintage of the Pinot Noir grapes takes place in mid-August and is always carried out during the night, in order to keep the grapes as cool as possible and keep their aromas intact.
PAIRING Gran Codorníu Pinot Noir is an excellent companion snack consisting of rice fish. Perfect with salmon and blue fish raw (in sashimi, sushi, carpaccio or tartare) or grilled, since its acidity balances the fat content of these fish.
AWARDS (ATTENTION LACK ADD)
White wine Flore de Carme Albariño

Preparation with a unique, Frore de Carme it is one of the albariños more exceptional. Its creator, Eladio Piñeiro, only produces this wine in the vintages that he considers. The wine is dense and full-bodied, with a good balance of fruit and alcohol, glyceric and with many nuances. All this supported by a great freshness and minerality. Their vines have an average age of more than 25 years old, bringing more of the five transition to biodynamics.The external image of Frore de Carme is as neat as its contents, highlighting the following aspects:• Label thermo-sensitive, that lets you know the optimal temperature of consumption.• Glass stopper airtight, tested in the united States and on the Rhine, that allows corkage manual. The system favors the evolution of wine, prevents oxidation and maintains the spectrum of floral and fruity Albariño, avoiding defects of cork and conjuring the contamination by TCA or anisoles.• Design of the bottle, which represents an amphora modern glass top quality.• Iconography, logos and bottle designed by Eladio Piñeiro and made by the artist Jaime Asensi.Awards 93 points guide Peñín
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.