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16-18 ºC

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  • 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. Foster The 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. Pairing Vegetables substantial, white meat stuffed, beef, lamb, pig, veal, sheep's milk cheeses and pasta made.  

  • 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
  • Placeholder

    Don Pio Parenting (Winemaker Rioja)
    Red wine produced in La Rioja by Bodegas Los Tinos. Tasty, fruity and full-bodied.  

  • 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).

  • 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.

  • Marqués de Vitoria Crianza 2015 (Magnum)
    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.

  • Marqués de Vitoria Reserve 2011
    From of strains between 25 and 30 years of age. Remains 24 months in new French oak barrels followed by an ageing in bottle before release onto the market.
    Pairing
    It is easy to pair with any kind of meat and grilled mushrooms. Some fish a lot of flavor or fatty, like tuna or cod. Cheeses of medium healing; emmental and gruyere. Pasta with tomato and/or cheese.
    Awards
    Golden Bacchus, Awards Bacchus 2016 (Spain)
    Gold Medal, World of Wine 2016 (Germany)

  • 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 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.

  • 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.

  • Red wine Beronia – Beronia Crianza 2014 (Magnum)
    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.

  • 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 Beronia Reserva 2013
    VINIFICATION AND AGEING This wine is made from a selection of the best grapes from vineyards older Tempranillo, Graciano and Mazuelo. After a slow and careful controlled fermentation with pumping over newspapers to extract the color and aromas are desired, this wine remained for 20 months in barrels mixed French and american oak, getting an evolution slow and harmonic. Later, he completed his parenting during 16 months in bottle before going to market.
    PAIRING Perfect to accompany with roasted, chops grilled, Spanish sausage iberico, or cured cheeses.

  • Red wine Beronia 198 Barrels 2008 (Reservation)
    VINIFICATION AND AGEING Selection of grapes from vineyards with an age of more than 60 years old. This wine is aged in a selection of the best new barrels and mixed, during 24 months. Subsequently complete their rearing for two years in the bottle, achieving their perfect balance.
    PAIRING This wine pairs perfectly with the cuisine, as the traditional cuisine.

  • Vino tinto Beronia Gran Reserva 2009
    VINIFICATION AND AGEING After a careful selection and fermentation of the grape, it has been aging for a 27 months in French oak barrels, By racking semester we get an evolution slow and orderly processes of their characters. Remains 36 months in bottle before going to market.
    PAIRING Ideal accompaniment of red meats, roast beef, cheeses and chocolate desserts.

  • 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.

  • Red wine Edra Xtra Syrah
    Edra XtraSyrah 2014, variety of balanced year after year, with a freshness and ripe fruit as a response to the summer balanced 2014; powerful, with personality and smoothness at the same time. It offers intense and deep aromas of menthol because of the variety and toasted, roasted and chocolate black, due to the terroir and the sunny Hoya de Huesca in the foothills of the pyrenees. Silky and with a long and honest aftertaste. The rest in French oak and a little american,with batonagge with their own lies, given the maturity and golosidad necessary.
    Vintage grape own, selection of plot, vintage manual 8 September.
    Fermentation maceration in cold chamber, delestage open and closed.
    Malolactic barrel French.
    Aging ”batonnage” with the addition of the lees 12 months in French oak selection and American.
    Label the work of the artist Mª Pi Rivera
       

  • 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 Casa Maguila – Cachito Mío
    Cachito mío is the name of a well-known bolero, is presented to the public with a striking and bold exterior presentation, it has been conceived as a wine of bold spirit and innovative within the D. O. Toro. Faithful representative of the character of your wine cellar, it is striking for its style, that expresses all the power and fruit of the grape Tinta de Toro, at the same time that it is very pleasant to drink, with an easy and at the same time complex step of mouth. . Elaboration Selection of bunches in the vineyard and in the winery, from old vineyards. Kernels of the harvest, with total elimination of scratches and other foreign elements. Vatting and fermentation with whole grains at a controlled temperature, finishing off with your drained and pressed at low pressure. Moderate stabilization and bottling.

  • Red wine Caesar Prince
    Caesar Prince the Duke was the father of Ignacio, it seems that outside of the nobility and the really nobility had. I used to say "a long title and low pay". He was a man austere but full of values, deep values that give the roots, the work and the love for his own. He never stopped working, all the days of his life went out into the field, always pending, always in their things. Today we have this wine thanks to his work in the vineyards, to improve and maintain the vineyards, to suffer the vintages, your unconditional support. Caesar Prince is more than a brand, it is our badge and our responsibility. Make the wines your best is not enough, also have to transmit our history, our values, for the enjoyment of all and for the generations to come will get them this lesson, it will be his best legacy. Is the wine most recognized winery and one of the first wines of the Appellation of Origin Cigales in being present in the letters of the most prestigious restaurants. It is made with grapes from vineyards of between 70 and 100 years old, of the plots The Black, The Stop, The Sheepfold and The Sailboat, located on hillside with little slope. Although the vineyards there are other varieties, only be harvested for Caesar Prince the strains of the Tempranillo variety, with very low yields. The soils are composed of clay and sand in-depth, with a lot of pebbles on the surface. After 14 months of ageing in oak barrels, the result is an elegant wine, fine and subtle. Awards 93 points guide Peñín

  • 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 Bodegas Leda – Leda Viñas Viejas

    Leda Viñas Viejas it is the wine which embodies the principles of Bodegas Leda. A red wine multiterroir made from grapes from Tempranillo vines 70 and 100 years old, with low yields between 2.000 and 2.500 Kg/Ha, from two of the most emblematic areas of Castile and León: Ribera del Duero and Toro.

    Leda Viñas Viejas is the flagship of the winery, with a production that varies depending on the quality of the vintage, between 2.000 and 12.000 bottles.

    100% Tempranillo. Leda Viñas Viejas is a wine of guard powerful racial and, with an ageing long 18 to 24 months, depending on the vintage.

    Pairing
    Meats white or red, casseroles, soups and stews.
     

  • Red wine Bodegas Leda – Mas de Leda

    Most of Leda it is the result of the integration of different payments Tempranillo, from vineyards of more 40 years old, with yields between 4.00 and 4.500 Kg/Ha.

    It is a wine Multiterroir, elegant and easy to drink, that seeks to capture the essence of the area from which it comes, mostly Bull, Cigales, Valtiendas and Tudela de Duero.

  • Red wine Legaris – Legaris Reserva
    Legaris Reserva wine is the benchmark of the winery and the award-winning. The character of Legaris Reserva is clearly marked both for the vineyard as the mix master of different wines made with the Tempranillo grape variety and aged in different types of barrels.
    DEVELOPMENT (VINIFICATION)
    The grapes are harvested manually in boxes of 15 kilos; when you arrive at the winery are stored in a cold room for a night to 6º C, and the next morning, we inspect it thoroughly in the selection table. Once destemmed and transported by belts and, reaches virtually the whole of the small reservoirs, conical stainless steel 5.200 liters, where we separate the different origins of the grapes. We begin with a pre-fermentation maceration of several days at low temperature before alcoholic fermentation, that was done with its indigenous yeasts to 28-30 ºC, to express the characteristics of the different terroirs, respecting the uniqueness of each individual vintage. During the fermentation, made frequent bazuqueos manuals and descuba to the 3 weeks hatch the grape getting only the wine flower, and without later addition of the wine press. Then carried out the malolactic fermentation in new barrels of French oak. Later the wine remains for 20 months in bordeaux barrels of French oak of fine grain, half new and half of a wine, from 10 tonelerías different. After a soft clarification with egg white, was bottled in may 2015. This wine is finished to fine tune during your stay in wine rack for 24 months before you start to be marketed. This harvest consists of 86.037 bottles bordeaux.
    VINEYARD (VITICULTURE)
    This wine has been elaborated only with the grape variety Tinto Fino (Tempranillo) 100%. The grapes come from a comprehensive selection of small hawthorns in glass, between the ages of 50 and the 90 years old, from various terms located in the province of Burgos: Peñaranda de Duero, Olmedillo de Roa, Roa and Hontoria Part, of D.O. Ribera del Duero. The average elevation of these vineyards ranges between 850 and the 1.000 meters. These old vines are established on soils with a character very fertile, well type sandy, sandy gravel or clayey-calcareous. The vineyard formerly stood in these "poor soils" not to be used for crops other, only for the vine. Vintage 2012 it went smoothly between the 6 and 17 October. Given the level of maturity of the grapes that we require to be able to produce this exceptional wine, what we can offer 7 in 8 harvests in each decade.
    PAIRING
    Legaris Reserva pairs perfectly with lamb, Spanish, red meat grilled or roasted, game stews and cured cheeses.
    AWARDS
    95 POINTS GUÍA GOURMETS 2016
    90 POINTS GUIDE PEÑÍN 2017
    GOLD MEDAL CINVE - 2016
    SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2016

  • Red wine Wastelands of Legaris
    Moors of Legaris is an author wine elaborated with the best moors of Ribera del Duero: Moradillo de Roa, Peñafiel and Pesquera del Duero, with a profile of the modern court which seeks the maximum varietal expression. Maturity and balance, with oak presente in flavor and texture. Moors of Legaris reflects the extreme character of the Tempranillo in an extreme zone, the Ribera del Duero. Limited edition of 12.000 bottles.
    DEVELOPMENT (VINIFICATION)
    The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes.
    We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs the made with their own indigenous yeasts.
    Fermentation temperatures range between 26 and 28 ºC. The devatting or drawing off is performed between 14-16 days from the vatting. In order to respect the fruity character of our Wastelands of Legaris, parenting media in the barrel has been 9 months in bordeaux barrels, selected in a ratio of 2/3 French oak of fine grain and 1/3 american oak, in both cases, with a 30% of new barrels. This wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and bottled in September 2016.
    VINEYARD (VITICULTURE)
    In our Wastelands of Legaris we want to show the extreme character of the Tinto fino grown in high altitude, on flat surfaces and extensive wastelands. On the abundant limestone of the moors have been developed preferably red soils, evolved, with an alkaline pH and a high proportion of carbonates. We have selected 3 moors in different geographical areas: ● Pesquera de Duero, in the province of Valladolid, with altitudes understood between the 867 and the 894 meters. This plot was gathered the 27 September. ● Penafiel, in the province of Valladolid, with an altitude of 890 meters. This plot was gathered the 4 October. ● Moradillo de Roa, in the province of Burgos, with altitudes understood between the 958 and the 973 meters. This last wasteland is gathered the 18 October.
    AWARDS
    91 POINTS GUÍA GOURMETS 2019
    90 POINTS GUIDE PEÑÍN 2019
    90 POINTS GUIDE 365 DAYS (LIVE THE WINE) 2019
    90 POINTS ROBERT PARKER 2018

  • Red wine Legaris – Legaris Crianza
    The total time of aging in barrels of Legaris Crianza it has been 12 months and this has been carried out in different tonelerías, half French oak and half american oak, a 25% of new barrel. The special feature of the wine red wine Legaris proceeds of the vineyard and its modern vine-growing techniques that assist in the excellent care of the grapes avoiding unnecessary treatments.
    DEVELOPMENT (VINIFICATION)
    The grape is transferred quickly to the winery to maintain its qualities. After de-stemming, the grape reaches virtually the whole of the deposits of stainless steel, drafted separately the different origins of the grapes. We do a cold pre-fermentation maceration (10 ºC) during 3-4 days in order to extract aromas and colour and then let it gradually increase the temperature. The wines start the alcoholic fermentation and natural way to express the typicality of our different terroirs of the D. Or. Ribera del Duero made with their own indigenous yeasts. Fermentation temperatures range between 26 and 28 ° c. The devatting or drawing off is performed between 14-16 days from the vatting. Parenting media in the barrel has been 12 months in bordeaux barrels, selected in a ratio of 50% French oak of fine grain and 50% american oak, in both cases, with a 20% of new barrels. In order to increase the complexity of our Legaris Crianza, in blend end of this harvest has involved a total of 22 tonelerías. This red wine has not been stabilized by cold, so that for their production of natural might present sediment. To fine-tune the wine was a soft clarification with egg white and started bottling in August 2016.
    VINEYARD (VITICULTURE)
    The grape varieties with which we have produced this wine have been Fine Red (Tempranillo) 90% and Cabernet Sauvignon 10%. In our Legaris Crianza we want to express the uniqueness and complexity of the Ribera del Duero, for which we selected different vineyards in various geographical areas: - Pesquera de Duero, Valbuena de Duero, Manzanillo, Melida and Peñafiel in the province of Valladolid, with altitudes understood between the 750 and the 880 meters, the predominant soils are lighter that give rise to wines that are more aromatic. - Roa, The Horra, Hontoria Part, Valdeande, Villalbilla de Gumiel, Fuentenebro, Boada de Roa, Moradillo de Roa, Olmedillo de Roa in the Burgos province, with altitudes understood between the 810 and the 970 meters, where the soils are clayey-calcareous, and provide structure and power to our wines. Also we count with own vineyards (93 You) in the farms of Curiel de Duero (Valladolid) and San Martín de Rubiales (Burgos), whose vineyards began to be planted in 1999 and currently follow a system of cultivation of Double Cord Royal, in which we make sustainable viticulture with plant cover. In this vintage 2014 we started to harvest the Tinto Fino the 27 of September and ended the 8 October. The Cabernet Sauvignon the same the 20 October. The first frost came during the month of October, at the end of the cycle. With regard to the temperatures, we can talk about a mild winter. At the start of the spring, the temperatures were remarkably high, this accelerated 10 days the sprouting of the vineyard. It was not until the second half of August so that the maximum temperatures were the own of this time. Although it really noticeable in terms of the temperatures of this cycle has occurred during the months of September and October, in which the temperatures were far superior to the usual, being the constant and hot sunny days, what said finally the maturation of the fruit. The rainfall of this vintage has been lower than expected.
    PAIRING
    Legaris Crianza mariza perfectly with lamb, dishes, meat stews, semi-mature cheeses.
    AWARDS
    GOLD MEDAL MUNDUS VINI - 2017
    GOLD MEDAL TEMPRANILLOS TO THE WORLD - 2016

  • 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
     

  • Red wine Cellars and Vineyards in the Blank – Key Blank
    Production 1.947 bottles. Elaboration Manual selection of clusters in a first table, de-stemming, mechanical, and subsequent selection of grapes in the second table. Maceration at controlled temperature, alcoholic fermentation in tino wood 30 Hl, malolactic fermentation in barrel. Foster He remained 14 months in French oak barrels and 6 months in foudre wood 15 Hl. Awards Score Parker 92    

  • Red wine Large Blank
    Production 4000 bottles Elaboration Selection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak. Foster He remained 18 months in oak barrels and 6 months in a tub of French oak. Awards 92 points Peñin guide

  • Red wine Blank
    Production
    25.000 bottles
    Elaboration Selection table for bunches, de-stemming and further selection of grains. Maceration at controlled temperature, alcoholic fermentation in vats of wood 50 hl and 100 hl. Malolactic fermentation in vats of French oak. Foster He remained 16 months in new barrels of French oak and 6 months in wooden casks.

  • Red wine Damana Crianza
    Production 60.000 bottles. Elaboration Destemmed and maceration at controlled temperature. Alcoholic fermentation and malolactic in stainless steel tanks at a controlled temperature. Foster He remained 12 months in French oak barrels (80%) and american (20%).

  • 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

  • Red wine Murua VS 2017

    Expressive and personal, VS it is the last blend created by Bodegas Murua. The winery continues its philosophy of Rioja purely craftsman, but looking, at the same time, a modern style that inspires a wine full of freshness and fruit undertones.

    The VS de Murua is a wine that is velvety, that illustrates very well the balanced blend of the fruit of our grapes in the aroma of mount alava minty and floral.

    Foster of 16 months in French oak barrels (30%) and american (70%).    
  • Sale!

    Red wine ecological Ezar – 714 Ezar Grenache 2015
    This wine has been subjected to a process of aging in barrels of French oak for a period of 18 months, after which has remained in the bottle to the highest level a minimum of 18 months more.
    Production
    100% ecological

  • Red wine ecological Ezar – 714 Ezar Foster 2013
    Production
    100% ecological Pairing The game meat or strong are ideal for a pairing with this wine. Very suitable for accompany with blue fish, red meat, various types of cheeses, snacks, etc...  

  • Red wine – Bordón Reserva
    Vineyards
    Made with Tempranillo, Garnacha tinta 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 barrels of white oak (Ohio) medium toast and French oak for 18 months, with a racking every 6 months to facilitate the natural clarification. Subsequently remains in the bottle for refinement. Pairing Legumes, dishes, grilled meats or in sauces, roasted.  

  • Red wine Valenciso Reserva
    Valenciso produces a single red wine, always booking and always elegant. Refined, sophisticated and versatile, always set according to both the palates classics such as modern about its extraordinary qualities. On the nose it shows aromas of spice and fruit, a great complexity that reaches to grow in the cup from a timid openness. Good balance between fruit and wood, with volume aromatic. Pairing
    Sticky rice with mushrooms and pork ribs, loin of iberian pork with caramelized, lentils stewed with chorizo sausage and vegetables.
    Awards
    92 points guide Parker
    92 points James Suckling

  • Red wine Viña Pomal Graciano
    Viña Pomal embodies the best winemaking tradition of the Rioja Alta, after a hundred years of history making wines of great quality and prestige, added to the superb location of an own vineyard, in the municipality of Haro. Viña Pomal Graciano, it is a wine red author wine Reserve part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. It comes from vineyards of low yield and strains of more than 35 years old. Very limited production.
    DEVELOPMENT (VINIFICATION)
    Manual harvest in boxes. At the time of the harvest, we made a selection to carry only the winery those grapes with ripening conditions optimal. Was subjected to two selections, first the cluster, and then the grain after stripping. Fundamental is the removal of berries pasificadas after de-stemming. Fermented with yeast indigenous in open reservoirs, combining bazuqueos and reassembled. The maceration was 21 days and fermented at 26 ºC, attempting to extract gently.
    VINEYARD (VITICULTURE)
    Comes from our farm Vicuana, located in the heart of the Neighborhood of the station Haro. Soils swiss, with high richness in limestone. Performance 4.000 kg/ha and strains of 40 years of the D. O. Ca. Rioja. Area of clear atlantic influence, that leads to limit the ripening of the graciano. A wine that is solely produced to add that the Graciano gets mature exceptionally (2007, 2010, 2012).
    PAIRING
    Cheeses, seafood, birds and stews, spicy paired perfectly with Viña Pomal Graciano.
    AWARDS
    93 POINTS TASTING ANDREAS LARSSON 2017
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2016
    GOLD MEDAL THE DRINKS BUSINESS - RIOJA MASTERS - 2018
    SILVER MEDAL THE RIOJA MASTERS - 2017

  • Red wine Bodegas Bilbaínas – Viña Pomal Grenache

    Viña Pomal Grenache

    Red wine aging collection of monovarietales of Bodegas Bilbaínas, Viña Pomal Wines Unique. Selection of old vines in altitude above 600m where to find a better balance and freshness in the exprly. This Garnacha wants to demonstrate the aromatic potential of the variety that is most planted in the world. A Garnacha from high areas, that has freshness and all their power fruit, with large volume. That is harmonious, without the sin of excess.
    DEVELOPMENT (VINIFICATION)
    The Grenache is a variety sensitive, that requires a deal extremely careful in the winery. Premaceración cold, with a fermentation and maceration short (total 10 days vatting). The use of the wood seeks to protect the delicacy of the Grenache. The 50% the wine completed the alcoholic fermentation in barriques of French, with their lees during the entire ageing. The rest is críó 10 months in american oak barrels of 1 year (Foster).
    VINEYARD (VITICULTURE)
    Selection of old vines of Garnacha, of our suppliers of the D. O. Ca. Rioja. Have in common to overcome the 600 m of altitude where we find a greater balance and freshness in the expression.
    PAIRING
    Viña Pomal Grenache is the perfect complement to dishes containing vegetables, rice, cheeses, duck and blue fish.
    AWARDS
    93 POINTS ROBERT PARKER 2018
    91 POINTS JAMES SUCKLING 2018
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017
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    Red wine – The Vicalanda Gran Reserva 2010
    The Vicalanda Gran Reserva, maximum expression of the "terroir" one of the most privileged areas of the D. O. Ca. Rioja, Haro. The Vicalanda Gran Reserva is a red wine pioneer "wines of high expression", crafted from a selection of las best grapes from our own vineyards. The name of The Vicalanda comes in your home on a small farm of 10,5 hectares the property of Bodegas Bilbaínas. DEVELOPMENT (VINIFICATION) Gentle crushing-destemming, vatting and fermentation with a long maceration. En total, 2 years of ageing in casks bordeaux (225 l) French oak Allier new (70%) and medium toast. Minimum 3 years of ageing in bottle bordeaux. The Vicalanda Gran Reserva is a red wine that represents the ultimate expression of the know-how of the cellar. The best ageing in oak and bottle dota of maturity, finesse and elegance of the Tempranillo, respecting the identity of an area emblematic.
    VINEYARD (VITICULTURE) The vineyards from which comes the Vicalanda are located in a privileged enclave of the municipality of Haro (Rioja Alta) and comes from our best farms, Crow 4, Vicuana and Zaco, of the D. O. Ca. Rioja. In its most, it comes from vineyards facing the south, which maximizes the exposure to the sun and helps ripening and more intense. The soils are calcareous and cascajosos and therefore poor, deep and well-drained. The vineyards are planted in glass and are grown under principles of sustainable agriculture. Vineyards between 25 and 35 years of age,whose returns do not exceed the 3.500 kg/ha.
    PAIRING
    The Great Reserve of The Vicalanda harmonizes perfectly with main courses or first strong. As for example: cheeses, deli, inlaid, soups and stews; meats of all kinds, especially the hunting, tailgating, etc.
    AWARDS
    96 POINTS GUIDE PROENSA 2016
    95 POINTS GUÍA GOURMETS 2016
    94 POINTS GUIDE PEÑÍN 2016
    94 POINTS GUIDE PEÑÍN 2015
    90 POINTS ROBERT PARKER 2015
    SILVER MEDAL DECANTER WORLD WINE AWARDS - 2014
    SILVER MEDAL INTERNATIONAL WINE & SPIRIT COMPETITION - 2014
    SILVER MEDAL INTERNATIONAL WINE CHALLENGE - 2014

  • Red wine – Viña Pomal Commitment
    Viña Pomal, the flagship of Bodegas Bilbaínas, presents a new limited edition and more special that evokes their values, those who claimed and those that are flagged: commitment, source, tradition and the land from where everything is born. This is Viña Pomal Commitment, the first wine in the world aged in oak barrels tattooed. Viña Pomal has wanted once again to reaffirm her indebtedness with the classical values and has made it neither more nor less than by the art of the tattoo. A route by 4 Spanish cities in which 6 tattoo artists of national and international renown have been interpreted, recording fire in oak barrels, their values of life. Of these barrels is now Viña Pomal Commitment, an author's wine red unique and of limited production (5.000 bottles). DEVELOPMENT (VINIFICATION) The five red grape varieties of Rioja are blended in this wine to enhance the virtues of tradition and the strength of character. The elegance of the Tempranillo, the exquisite rusticity of the Graciano, the expressive charm of Garnacha, the spicy nuances as genuine Maturana and power rugged Mazuelo. A powerful combination, a game full of boldness, their commitment to the origin, and a wine unique and original, Viña Pomal Commitment. The casks in which it has been elaborated Viña Pomal Commitment have been marked to fire with our values of life. Our source, tradition, land and commitment lie forever on the wood of French and american oak. A powerful combination, a game full of boldness, a commitment to our origin. "We want to claim back the commitment with the values of the whole life.", Alejandro Lopez, winemaker of Bodegas Bilbaínas.
    VINEYARD (VITICULTURE) For the production of this wine has resorted to the five varietals of Rioja, that provide a differential note in the assembly. Each one of them, looking for its unique features, it is cultivated in different soils and in different areas that make up the region of Rioja. Therefore, we've had Tempranillo soil clay-calcareous Haro, from the best plots of Viña Pomal, Grenache vineyards in altitude in the terrain cascajoso Rioja Media, Maturana tinta and Mazuelo of the area of Rioja Baja, looking for their perfect maturation, and Graciano of alluvial soils of the Rioja Alta area.
    PAIRING
    By your profile, complex recommended wine pairing Vina Pomal Commitment with stews of winter (stews, cooked, fabada) and also with meats (preferably hunting) well made. Its aspect of transgression also makes it ideal for international cuisine, both the mexican hot as the exotic thai or the sophisticated French.