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  • Old Castles Certan (2007-2015)
    50 years old
    14 has
    Clay and gravel
    33 hl / ha
    Manual
    Deposits of wood and stainless steel, temperature-controlled
    18-22 months
    French oak, 50% new

    ratings

    Robert Parker: 92-94 points (2012)Robert Parker: 91 points (2011)Robert Parker: 99 points (2010)Robert Parker: 99 points (2009)

  • Red wine Beronia Crianza 25 cl.
    VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
    PAIRING It is the ideal companion for pasta dishes, vegetables and meats.

  • Red wine Old
    Old Red TempranilloOnce a Booking is made in our winery is located in Labastida, historic village of the Rioja Alavesa, protected by the sierra de Cantabria, on the banks of the River Ebro, to 4 km from Haro. The winery has a surface area of 35.000 m2 (15.000 m2 built) with a capacity of elaboration and bottling of 50 millions of bottles a year. Currently available 20.000 bordeaux barrels of american and French oak, where lie calm the wines before bottling and subsequent aging in the bottle. The wine cellar of Marqués de Carrión has a capacity of 1 million of bottles dedicated to reserva and gran reserva.Old Vintage Tinto is a Rioja that goes well with the tapas, Italian food like pasta, vegetables, inlaid, cold cuts and grilled meats. Old Vintage red wine is also available for gifts, events and celebrations in format small bottle of 375 ml.

  • The wine Care Tinto Roble 50cl. 2017
    The wine Care Tinto Roble 50cl. 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.
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    Don Pio Parenting (Winemaker Rioja)
    Red wine produced in La Rioja by Bodegas Los Tinos. Tasty, fruity and full-bodied. 

  • Red wine Viña Extrísima Masia Bach
    Masia Bach was founded early last century by the brothers Pere and Ramón Bach, manufacturers of tissues.They wanted to link the best cotton tradition with viticulture, giving the name of the best cotton “Extrísimo” tothe best vineyards where Masia Bach wines historically came from.Council of the winemaker It is recommended its consumption during the year following the harvest.Pairing It is a red wine-cut, the perfect ally for a wide range of dishes: vegetables and meats stewed or grilled, post, fish of firm flesh and fat, such as cod and tuna accompanied with sauces, rice dishes seasoned with meat, mushrooms stir-fried or stewed, sausages and semi-mature cheeses.

  • Red wine Xerrameca
    Young wine fermented at a controlled temperature.

  • Red wine Beronia – Beronia 3/8 Foster 2015
    VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
    PAIRING It is the ideal companion for pasta dishes, vegetables and meats.

  • Campo Viejo Red Young Wine (CVC)
    "We project the aging room of the Campo Viejo winery, in dark and indirect light colors, giving priority to an atmosphere of serenity and rest. I wanted to print this same character in Campo Viejo Crianza and make a wine that is defined by two words, velvety and elegant ''. Elena Adell (Winemaker of Campo Viejo)
    VARIETIES: Tempranillo, Garnacha and Mazuelo
    AGING IN BARREL : 12 months
    ALCOHOLIC GRADE: 13,5 %

  • The Wine Care Tinto Roble
    The Wine Care Tinto Roble 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.

  • Red wine Celler Germans Balart – The destraler negre
    DEVELOPMENT
    Fermentation at a controlled temperature of 22 ° C in stainless steel tanks.PAIRINGPasta, rice, cured cheeses and red meats.

  • Red wine Raimat Clamor
    Cry is the name given to the lower part of the mountain where they grow the vines that produce this wine.Their grapes are developed pink, red and white. A privileged spot of the finca Raimat which gives rise for years, one of the best-known wines of the house.

    Pairing

    Perfect for dishes with cheeses, inlaid, ham, red meat, porcine, roast lamb and vegetables. Also with snails.

  • 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 El Coto Crianza 2015
    DEVELOPMENT All the process is carried out with a rigorous control of the temperature of fermentation and maceration. It thus achieves a suitable balance between structure and balance.FOSTER Minimum 12 months in american oak barrels of 225 liters and 6 months in the bottle at least.

  • 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 Celler Germans Balart – The destraler negre criança 2016 / 2018

  • Luis Alegre red wine carbonic maceration
    Selection of grapes of viura from vineyards 35 years old.Vintage manual.Vatting of bunches with stems in stainless steel tanks and a “bed” of white wine to not “blow out” the first bunches.4-5 days of carbonic maceration, pressing and end of fermentation.Acknowledgements
    Guide Gourmet 92
    Always among the best of Spain in the two contests, the most prestigious wines young
    Success: healthy, ripe grapes since there is no breeding to “cover up” defects.

  • Red wine Marqués de Vitoria – Ecco Marques de Vitoria
    The Group cellarmaster Faustino joins the trend of organic agriculture with the launch of Marqués de Vitoria ECCO. Elaborated with grapes of the variety tempranillo, from the vineyards of Sansol and la Cañadilla, the Marqués de Vitoria ECCO has been soaked during 12 days. A "wine of elegant character, fresh and soft", as described by the winery itself in the launch.
    Pairing
    Grilled meats or grilled (steak, magret of duck), pheasant roasted with grapes, fatty cheeses (brie, cammenbert).

  • Baron de Ley White Wine
    Vineyard: Made with Viura and Malvasía varieties. Grapes from vineyards located at high altitude and with an Atlantic-influenced climate that provide optimal conditions for making fresh whites with elegant acidity.

  • Red wine Casa Ravella – Casa Ravella Tinto Crianza
    SOURCEAlt Penedès. Penedès denomination of Origin. Own vineyards of our farm House Ravella ('ordal).VINIFICATION AND AGEINGOnly own harvest. Manual harvest with selection of the grapes in own vineyard.De-stemming, total.Maceration and fermentation in French oak barrels open.Crianza of twelve months in French oak barrels.

  • Red wine Caesar Prince – 13 Nicolas Cántaros
    He took out his pocket knife, where he lived since his father gave it as a child, and she recorded "I must 13 Nicolas pitchers' on the mud wall at the entrance of the armhole that belonged to his brother. It was the cellar of his grandparents, they remember.Debt wine was to fill the tino, fleeing oxidation, Common favors between neighbors and relatives because the survival was a matter of all. It seems that the debt is not paid off and today we take also advantage.Was honored not collect it for the many favors exchanged and honor also not delete, that said favors not forget. Also honor and remember what we do here.13 Nicolas Cántaros It is a wine that speaks of our history, the old cellar dug into the rock on the slopes of Fuensaldaña, where Grandpa Eutychius began producing his first wines in bulk. He used the limestone walls of the cellar to bring your own accounting, the 'should' and 'have'. This wine is a tribute to his legacy, to the traditions of Fuensaldaña and Cigales.Comes a selection of Tempranillo vineyards located exclusively in Fuensaldaña and remains 8 months in oak barrels. It is a fruity wine cooler and Prince Caesar, designed to enjoy as you would grandfather, a snack with friends. Those priceless moments that gives the wine.

  • Red wine Raimat Abadia
    Raimat Abadia is the wine most representative of the history and the essence of Raimat, the brand of wine oldest of the D. Or. Costers del Segre. Inspired by the work and the dedication with which the monks perform their tasks, this red wine reflects the vocation, the patience and the know-how of the Cellar. The first Abbey was drafted in the 1978 and since then, remains the emblem of the winery.DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, it passes through a heat exchanger that lowers the temperature to 15 ºC, it will keep for 24-48h to make a cold maceration that will provide a wine that is more fruity and vivacious. After fermentará around 25 ºC. When fermentation has finished, sent this wine to stainless steel tanks for malolactic fermentation.
    PAIRING
    Raimat Abadia is a good ally of dishes containing cheeses, vegetables, meats, legumes, or any type of pasta.

  • Red wine Beronia Crianza
    VINIFICATION AND AGEING After a slow Alcoholic fermentation, performs malolactic fermentation, and remains 12 months deposits. Subsequently this wine was transferred to barrels mixed: staves of american oak and funds of French oak, where it remains a minimum of 12 months. This is followed by a time in bottle before release onto the market.
    PAIRING It is ideal to accompany roasts, chops grilled, sausage iberian, or cured cheeses.

  • Wine Ederra Crianza
    Ederra Crianza search for the expression of fruit and the freshness of the wines, essential for aging wines in oak. At Ederra Crianza is present Garnacha, traditional blends of the D. O. Ca. Rioja wines envejecgone with Tempranillo, contributing to this wine freshness and length, and improving its ability to aging.
    DEVELOPMENT (VINIFICATION)
    Ederra looking for the fruit expression and freshness of the wines, essential for aging wines in oak. After de-stemming and crushing, it has a maceration of approximately 15 days. The wine has an ageing of 12 months in american oak barrels,traditional in Rioja, where you complete the character fresh and fruity of this wine with notes of toast and spice of the barrel, the tannins are polished and the wine is rounded up to get ready for your consumption.
    VINEYARD (VITICULTURE)
    From vineyards located in La Rioja, from soils of gravel and clay calcareous, give the wine the structure and balance needed to comply with the required quality of the crianza wines.In this wine Ederra Crianza is present Garnacha, traditional blends of Rioja for wines aged with Tempranillo, giving the wine freshness and length, and improving its ability to aging. A key part in the vineyard has been the pruning, that made a early has insured the health of the clusters.
    PAIRING
    Ederra Crianza combines with the creamy cheeses and the flash cures. The sausages, mushrooms, dishes of beans or a tortilla of potatoes, in addition to the classic pairing: meat dishes with a vintage Rioja.
     
  • New añada18

    Red wine – Petit Bernat 2019
    Production: 27.867 bottleswinemaking:Vintage night. Derrapado, automated and manual selection of grains. Fermentation of 21 days of 22ºC to 26ºC. Maceration of 12 days with pumping over daily.Malolactic fermentation in barrel.Foster:Oak barrels of French origin Tronçais. Capacity 300 litres for three months. Awards:Wine guide of Catalonia 9.38 point

  • 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

  • Red wine Legaris Roble
    Legaris Roble it is a wine 100% Tinto Fino that seeks out the maximum fruit expression of the variety. A wine designed to offer a great intensity of varietal.
    DEVELOPMENT (VINIFICATION)
    Vintage 2016 was carried out between the days 4 and 27 October. The grapes are despalilló and moved virtually the entire deposits. After a cold pre-fermentation maceration of 48 hours, performed the alcoholic fermentation to 24 ºC in order to preserve the varietal aromas. The total duration of the maceration was 8-10 days. Then the wine was spontaneously the malolactic fermentation takes place in stainless steel tanks. Once, the wine went into american oak barrels, where he spent a total of 3 months. Subsequently a slight clarification and a final filtration to refine the wine before bottling.
    VINEYARD (VITICULTURE)
    Selected grapes coming from the estates of Legaris and suppliers controlled.Soils: alluvial, cascajosos, franco-sandy; and meanders around the River Duero. Viticulture: planting North-South. Selected Clones free of virus. Pruning cuts. Passes of green pruning to clear, pruning in the face of this (morning sun) of the rows, and thinning of clusters. Irrigation: due to the low rainfall of the area, to the poverty of the soils and the presence of a plant cover, it is vital to the irrigation. We use techniques of deficit irrigation controlled by applying water stress. Integrated Control of Pests: do not use insecticides or antibotrytis. Low pressure for mildew and control of oidium mainly with organic products. Vintage: to decide the optimal time of harvest, apart from the monitoring of ripening analytical, it also makes the tasting of the grapes to evaluate the maturity of the phenolic of these. It performs selective harvesting, harvesting the grapes and making the different terroirs separately.After a winter in which the vine has been sitting in conditions sweet and with a precipitation rate lower than usual, the spring with abundant rainfall and low temperatures delayed the outbreak of the vine more than usual. The summer characterised by high temperatures, with no rain, it has been some blockage in the plants as a result of the need of the plants close their stomata to prevent excessive dehydration which has resulted in a defendant's retardation in the time of ripening, especially in young plants and in those located on land more arid.
    PAIRING
    Legaris Roble is ideal to accompany white meats, folders,salads, tapas and fresh cheeses
     

  • Wine Care Crianza 2015
    Wine Care Crianza 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 Crianza
    Wine Care CrianzaIn the drawing, 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 during 12 months american Oak, native to the forests of Kentucky.

  • Wine Alma de Tinto Mencia 2018
    Alma de tinto wine with Monterrei Designation of Origin with the Mencía variety, with grapes from vineyards on soils composed of shale in the valley of Monterrei (Galicia), by limiting the production per vine.Intense red color, very clean and bright. Aroma very frank and intense red fruits. The palate is fresh, very tasty, with an elegant aftertaste. ntenso red color, very clean and bright.Best Red Wine Galician Union of Sumillers of the Basque country June 2007

  • Marqués de Vitoria Crianza 2014
    Production/winemaking
    The grape is harvested, selected, destemmed and fermented at controlled temperature in order to subsequently raise during 12 months in american oak barrels. Fine-tuned end in the bottle in the interior of the cellars.
    Pairing
    It is easy to pair with any type of meat. Grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheese emmental or gruyere. Good with rice with mushrooms.

  • Red wine Grullas Paso
    In the municipality of La Hoya (Huesca),small winery Bodegas Edra made with IGP Ribera del Gallego - Cinco Villas, the wine Edra Grullas Paso, a red wine oak own vineyards located in the Pre-Pyrenees of Aragon.The blend is still a selection of Merlot, Cabernet Sauvignon, Tempranillo and Garnacha.Activities in the vineyard always develop in a respectful way with the environment, doing all the work manually without using chemicals or aggressive elements. The vineyards are surrounded by fields of legumes and alfalfa.Selected grapes are separately vinifica fermentations in stainless steel at a controlled temperature and delestages newspapers to extract maximum pigmentation and phenolic components of the skins. Red wine Edra Grullas Paso 2016 Ribera del Gallego makes raising 4 months in barrels of French and American oak which are made "batonnage" with addition of lees. the blend is made and bottled.The name of this wine, Step cranes, He wants to remember the presence in the vineyards of these migratory birds when they take a short break before resuming forces on their journey from north to south.

  • Red wine Vol d’ànima de Raimat
    Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young red wine, modern, fresh, medium-bodied, with notes of cocoa, developed with the 3 red varieties that best express the terroir cellar: Cabernet Sauvignon, Tempranillo and Syrah.
    DEVELOPMENT (VINIFICATION)
    It starts with a grape harvest at night to preserve the primary aromas of the fruit.When the grapes reach the cellar, is cooled to a temperature of 15 ºC.A part of the grape is vinifica looking for a profile of the wine more fruity and fresh. Is achieved by keeping the temperature low for 24-48h and fermenting later 25 ºC. The other part of the grape is fermented at a higher temperature for greater texture and complexity in the wine. These two styles came together we offer a young red wine, modern, with lots of fruit and structure in the mouth.
    PAIRING
    Vol d Ànima de Raimat Red wine can accompany well to dishes of hunting, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile.

  • Red wine Marqués de Tomares Crianza
    Collection: Manual harvest with baskets.Elaboration: 100% Grapes destemmed . Maceration 25 days, with 2 stirred daily.Foster: 1 year in barrels of american and French oak. Decanted to the 6 months, and 14 months in bottle.
    Recommended: This wine combines especially with roast lamb and suckling pig, red meats in sauces, vegetables, small game and cheeses half healing.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars (50 cl)
    THE VINEYARD AND VITICULTURE:Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually.VINIFICATION:Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Muga – Muga Crianza 2014 3/8
    Muga Crianza 2014 3/8 it is a Rioja perfect for gift giving, small details that become large by the quality of the product, beyond its format.Elaboration: Fermentation with yeast indigenous deposits of oak. Parenting during 24 months in casks made with oak trees selected in our cooperage. Prior to bottling is carried clarification with egg white fresh. Once bottled undergo a process of fine-tuned over twelve months in our cellar, as a minimum.

  • Red wine Raimat Boira
    The vineyards covered by the fog are an unmistakable landscape of Raimat. Dense and white, it can be seen in almost every sunrise and sunset from the farm. A phenomenon that is very common but it never ceases to amaze. Raimat Boira cover your senses as the fog hugs the vines. Red wine elaborated from practices 100% ecological, from the vineyard to the glass.
    DEVELOPMENT (VINIFICATION)
    The grapes of the D. Or. Catalunya come to the winery quickly after vendimiado and followed a cold maceration around the 15 ºC to be able to extract the maximum fruit. The Grenache is fermented at a controlled temperature of 25-28 ºC in stainless steel tanks to favor the fruity, freshness and elegance of this variety; a small part is prepared at a higher temperature to provide a good tannin, color and aromas to the final blend. When fermentation has finished, is decanted to other deposits to make the malolactic fermentation. All the elaboration process of this wine follows the principles of organic production.
    PAIRING
    Raimat Boira is ideal for raw meat as steak tartare sausages and cured meats, ham, cecina, longaniza and fuet.

  • Red wine – Viña Pomal Centenario Crianza
    Viña Pomal Centenario Crianza is a wine special, commemorative of the centenary of the brand. A perfect balance between the classic nature of a red crianza from Rioja, and a presence of fruit more noticeable.DEVELOPMENT (VINIFICATION)
    Viña Pomal Centenario Crianza is characterized by a vinification traditional: after de-stemming and crushing takes place the alcoholic fermentation. Maceration total is two weeks, looking for a structure of wines, soft, pleasant and with great intensity of fruit. Twelve months in american oak barrels (15% new) we bring the complexity and the maturity necessary to complete the expression of this red wine Reserve.
    VINEYARD (VITICULTURE)
    The finca Viña Pomal is made by 90 hectares of vineyards. 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 D. O. Ca. Rioja the 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. The work of our own vineyards, we add a demanding grape selection of our suppliers of Rioja Alta.
    PAIRING
    Viña Pomal Centenario Crianza harmonizes perfectly with light dishes such as rice dishes, cheeses, pates, stews, vegetables, fish... in addition to the typical dishes that combine traditionally with the aged red wines.

  • White wine Vineyards of Anna
    DEVELOPMENT (VINIFICATION)
    The grapes of the Chardonnay comes from different plots, with different soils and exposures; the purpose is to achieve a mixture with multiple records, we provide texture, body, freshness and golosidad. This differentiation allows us to obtain a wine with exceptional qualities while retaining the expression of the fruit.The grape enters the winery during the night, at low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, for after, during 24-48h to make a natural clarification at low temperature.Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ° C. After the alcoholic fermentation, the various tanks of Chardonnay are blended according to indication of the winemaker to get that final mix.
    PAIRING
    Vines of Anna Chardonnay is the perfect complement to dishes containing white meat, fish, seafood, rice, and pasta. Also ideal for asian cuisines such as japanese and thai, tempura, and grilled vegetables.

  • Red wine Josep Grau – L’ Efecte Flying Vinyes Singulars 2018
    THE VINEYARD AND VITICULTURE:Grapes that come from the farms surrounding the winery in Marca and farms in the municipality of Serra d Almos. The age of the vines is between the 15 and the 35 years old. Organic farming. The work is carried out 100% manually.VINIFICATION:Vintage in boxes 10 kg and immediate transportation to the winery, where you enter, keeping a part from the stems, in deposits of cement 17.700 liters. Indigenous yeasts and without added. Fermentation at low temperature to protect the fruit. Aging in the same deposits of cement for a period of 6 months.

  • Red wine Damana 5
    Production:
    250.000 bottles
    Elaboration
    Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature.
    Foster:
    He remained 5 months in oak barrels.
    Awards
    91 points Peñin guide

  • Red wine Sembro 2018
    It is a wine with a fruity character, that tries to express the primary characteristics of the Tempranillo variety from our own Farm. It is reinforced with a small step-by-wood is usually the 4 months. It is a fruity wine, sweet and juicy in the mouth, but at the same time cool, with a few sweet tannins, mature and that make it very nice, envelope and without hardness tannic.

    Foster

    4 months in new barrels and one year French oak 300 liters.

    Fermentation

    During 10 days at temperatures of 25 ° C.

    Time of Maceration

    7 days with their skins