1.5L bottle
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Château Gazin red wine 2013 (Magnum)
70.000 - 100.000 bottles35 years old5.500 - 7.000 strains / ha26 hasGravel subsoil clay with iron residuesManualIn cement tanks, temperature-controlled18 monthsFrench oak, 50% newratings
Robert Parker: 89+ points (2013)Robert Parker: 95 points (2012)Robert Parker: 93+ points (2011)Robert Parker: 96 points (2010)Robert Parker: 95 points (2009) -
Vino tinto Castles The Gospel 2013 (Magnum)
12.000 - 15.000 bottles30 years old6.000 strains / ha16 hassandy clay and gravel subsoil rich in ironManualIn cement tanks, temperature-controlled18 monthsFrench oak, 70% newratingsRobert Parker: 94 points (2012)Robert Parker: 88-90 points (2011)Robert Parker: 98+ points (2010)Robert Parker: 100 points (2009)Robert Parker: 94 points (2008) -
Wine Care Tinto Roble Magnum 2017
Wine Care Tinto Roble Magnum 2017The different varieties were vinificaron separately given their different cycle of maturity. These grapes once being removed from their stems and without compressing, were the tanks fermenters conical stainless steel. After a cold maceration (9ºC) during 8 days, it underwent alcoholic fermentation with selected yeast, leaving to get the temperature to 24ºC. After the devatting or drawing off, the wine made the malolactic fermentation and after mixing the two varieties (50%) underwent a rest in new barrel of American Oak during 4 months. -
Wine Care Magnum Foster 2015
Wine Care Magnum Foster 2015Red wine belonging to the do Cariñena made from grapes Merlot (30%) y Tempranillo (70%). Performs a pre-fermentation maceration 6 days at a temperature of 10 ° c. The temperature of the fermentation is allowed to reach up to 26C. After the alcoholic fermentation, the wine remains in maceration with the skins during 15 days. The malolactic fermentation takes place in tank.Parenting is 12 months in american oak barrels. -
Wine Care Bancales Magnum
Care Bancales Magnum Wine A pre-fermentation maceration is carried out during 7 days at a temperature of 10 ° c. The fermentation takes place in tanks conical to a temperature of 29ºC. After the alcoholic fermentation, the wine remains in maceration with the skins during 21 days. The malolactic fermentation is done in tank. The wine remains in american oak barrels, 60% (Forests of Kentucky) and French, 30% (Forests of Allier), during 14 months. During this period we made three fillings. Finally, remains in bottle for 17 months before marketing. -
Wine Casanova Treixadura 2015 (Magnum)
Selection of grapes of the best areas of production of the Valley of the river Miño make the Casanova Treixadura 2015 an excellent wine Magnum format 1.5L Tasting Beautiful straw yellow color, with touches of steely, clean and very bright. Cup stop is of medium-high intensity, we discover aromas of white flowers such as orange blossom and gardenia, fruit notes of water and citrus. The entrance is elegant, with volume, refreshing acidity well integrated, reappear sensations of citrus, grapefruit, pear and orange, and the notes floralesm intense and long-haul. The winery The property of Pazo Casanova Winery and Vineyards, in the D. O. Ribeiro, it is composed by farms of Casanova and Fechos, located on the right bank of the river Miño, in one of the slopes of the historic valley. The names of these brands of wine pay homage to the Pazo de Casanova, a building of the EIGHTEENTH century. For more than 250 years old, the coat of arms of the Somoza, in the west facade of the manor, welcomes visitors and presides over the cultivation of their vineyards.
