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Valle de Yerri (Navarre)

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  • 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. Winemaking The 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 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". Winemaking Prefermentación 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. Winemaking The 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. Aging Minimum 24 months in concrete and 26 months in French oak barrels 300 liters Awards 2004 - 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 stars 2005 - Gold Medal Prague Wine Trophy 2013, Champion 2014 2006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER 2010 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Macula
    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. Winemaking The 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. Aging Minimum 24 months in concrete and 26 months in French oak barrels 300 liters Awards 2004 - 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 stars 2005 - Gold Medal Prague Wine Trophy 2013, Champion 2014 2006 - 91 puntos ROBERT PARKER Wine Advocate, Gold Medal Mundus Vini 2015, 91 points STEPHEN TANZER 2010 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars Nova Magnum
    Ars Nova New art in Latin, very consistent with the philosophy of this wine. Ars Nova is a musical movement of the FOURTEENTH Century which marked the arrival of the volume to the music. Until that time, the music was flat, monochrome. This new way of making music was more complex, marked by harmony and rhythm. It was the birth of polyphony. The music is composed from this time was called the ars nova, and the previous music is called the ars antiqua. It has been compared with the arrival of the perspective to the painting which occurred in the same time. Ars Nova is an elegant wine, female, multi-layer, a wine for reflection and enjoyment. Winemaking Temperature of fermentation 30 ºC extraction slow with pigeage, we do not use pumps in fermentation. Racking by gravity to concrete. Malolactic fermentation and natural clarification by decanting into concrete tanks. Not stabilized in cold or clarifies. Aging Minimum 24 months in concrete tanks 9 months in French oak barrels 300 liters. Press 2003 - Chosen in a blind tasting for the business class of KLM 2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards 2008 - 90 points STEPHEN TANZER International Wine Cellar 2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER 2012 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars Nova
    Ars Nova New art in Latin, very consistent with the philosophy of this wine. Ars Nova is a musical movement of the FOURTEENTH Century which marked the arrival of the volume to the music. Until that time, the music was flat, monochrome. This new way of making music was more complex, marked by harmony and rhythm. It was the birth of polyphony. The music is composed from this time was called the ars nova, and the previous music is called the ars antiqua. It has been compared with the arrival of the perspective to the painting which occurred in the same time. Ars Nova is an elegant wine, female, multi-layer, a wine for reflection and enjoyment. Winemaking Temperature of fermentation 30 ºC extraction slow with pigeage, we do not use pumps in fermentation. Racking by gravity to concrete. Malolactic fermentation and natural clarification by decanting into concrete tanks. Not stabilized in cold or clarifies. Aging Minimum 24 months in concrete tanks 9 months in French oak barrels 300 liters. Press 2003 - Chosen in a blind tasting for the business class of KLM 2005 - 17/20 John Radford Wine Wire, 92 pts Ray Jordan West Weekend Magazine, Perth, GOLD Sommelier Wine Awards 2008 - 90 points STEPHEN TANZER International Wine Cellar 2010 - GOLD Medal MUNDUS VINI 2015, 91 points STEPHEN TANZER 2012 - 91 puntos Vinous Antonio Galloni

  • Red wine Tandem – Ars In Vitro
    Ars in vitro In Latin, art in glass or in bottle. In this wine Tandem wants to express the freshness and power of its grapes from cold climate of the Valley of Yerri without the presence of wood. Cool, fun, for any occasion and nice. Winemaking Cold pre-fermentation maceration. Fermentation 25-27 ºC in stainless steel without pumps, with immersion of the cap or pigeage. The wine is decanted by gravity to the concrete tanks on the lower floor of the winery of development where they perform the malolactic fermentation and clarify naturally by settling. Bottled by gravity with a filtration minimum. Aging Minimum 24 months in concrete tanks. Does not pass through wood. Press 2011 - 89 points Stephen Tanzer International Wine Cellar, 88 points Robert Parker's Wine Advocate 2012 - 90 puntos Stephen Tanzer 2013 - The Wine Merchant Top 100, 91 puntos Vinous Antonio Galloni

  • Rosé wine Tandem – Casual
    Casual Of casualis in Latin, accidentally, luckily. Winemaking Once destemmed, the grapes macerated for seven hours in a stainless steel tank. Sangramos the must yolk, which ferments slowly at a temperature of 16 ºC

  • White wine Tandem – Inmácula
    Inmácula In Latin, without stain. A different white fermented in French oak and kept on its fine lees for three months to gain texture and complexity. Winemaking After you remove the stems, the grapes macerated whole for a few hours in the tank. Sangramos the first wort and filled the barrels 300 liter French oak where it ferments at a temperature of 17-18 ºC Once the fermentation terminated, we begin with the bâtonnage journal, the process in which we mix the wine with the lees in order to get more volume in the mouth. Press harvest 2013 - 90 points Wine&Spirits magazine, 90 points STEPHEN TANZER, 90 points ROBERT PARKER harvest 2014 - 90 points STEPHEN TANZER 91 points PEÑIN Guide