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All Products
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Albariño wine Genaro’s
Wine Albariño author Genaro's D. O. Rías Baixas Wine of limited production made with Albariño grape 100% and Rías Baixas designation of origin, of the subzone of Condado do Tea. -
Red wine – Negranit
The origin; vineyards of the finca's own farm Can Pere del Maset.Vines with vegetal cover spontaneous to support biodiversity and the ability to regulate the water retention of the soil in a natural way. Viticulture dry. We use sexual confusion to control Lobesia botrana (the european grapevine moth). Rational use and fully controlled from the copper and sulphur to try to minimize your use. Only use organic fertilizers. The harvest is performed in its optimal state of maturation phenolic, by the night, in the full light of the moon by the control of the temperature. Selection in the own vineyard, only the best grapes will be selected, harvesting by hand to ensure maximum quality of the grape.Elaboration:Vinification of each variety separately. Processing by gravity in the winery, soft derrapado and post-cold pre-fermentation maceration (8-10ºC during 48 hours) to extract the aromatic compounds of each variety and give complexity to the wine. After fermentation and maceration in tanks stainless, slight aging in barrels of different wood and different years. Subsequent refinement in the bottle.Pairing:It is a red wine very special, mediterranean, it can combine very well, without imposing, but to accompany different dishes and different combinations. We recommend the cheese boards (the flash cures, the blue cheese, ..) and tables iberian sausages, grilled red meat or iron, a cheek of pork stuffed with celeriac, or tongue stewed with mushroom, rice meat, fantastic cannelloni of duck with foie gras and mushroom sauce, and without a doubt what your imagination you wake up.. -
White wine Javier Sanz Viticulturist – Javier Sanz Verdejo 2017
ViticultureVerdejo grapes from which the wine is produced come from our oldest vineyards in La Seca. They are the result of the personal selection of Javier Sanz. Is about 45 ha ha over 40 years of age. The floor where these vineyards is composed of a surface and subsurface pebble clayey, factors that give the wine a touchmineral. The climate is continental with very cold winters, rains during spring andautumn and summers with very high daytime temperatures and drops of up to 20ºC at night. This causes marked continentalidad grapes retain their acidity and aromatic compounds which develop during the day.ElaborationVintage is nocturnal mechanical and is carried out with integrated despalilladora at its ripest. During the fermentation process a rigorous temperature control is followed in order to preserve the maximum flavor characteristics of this wine. Criomaceración, clarified wort gravity for one day. Fermentation at a lower temperature15ºC; in stainless steel. slow fermentation to preserve maximum fruit aromas. Bred with its lees for months before bottling.PairingIt's great to enjoy it as an aperitif or with seafood, salted fish, ceviche, sashimi, etc. Combined with delicate flavors and slightly spicy white fish. -
Albariño / Rias Baixas: Montecillo Singladuras
Montecillo Singladuras O.D.. Rias Baixas it is an albariño wine very elegant on the nose with aromas of jasmine and azahar. Its notes of white fruit such as apple also stand out.. A preparation made from Albariño grape 100%. Perfect to pair with fish, seafood and spiced dishes. -
Marc Herbs: Shores weapons
In our collection of wines from the Land of Betanzos also no place for spirits. Grape marc herbal Ribeira de Armea sports a distinctive golden color and an intense flavor, suitable to carry the palate to the essential nature.Distilled using traditional processes by Bodegas beade, It is produced using traditional Galician customs. The liquor rests directly over the fire, in copper stills and applies a double distillation. After forty days of maceration of different herbs and seeds, gives off a sweet taste and scent.One of the most typical Galician products sampled by the properties of its ingredients makes it an ideal companion to finalize any menu and aid in digestion of all kinds of delicacies. So do not hesitate and acquires and a bottle of marc Ribeiras of Herbs Armea in our shop! -
Coffee Liqueur : A espenuca
Pomace brandy and specialty coffee just right maceration. Very palatable. -
Artisan Cheese cured Bernaldo. O.D. San Simón da Costa
Artisan Cheese Gallego nipple smoking and curing.
PDO San Simón da CostaFor appetizer cheese.Weight: 0.5 Kg. -
Pack de 2 Nécora and Centollo or submarine pâtés
Pack de 2 units pates crabs and spider crab in net seafood Perla Cies Islands, Pontevedra Galicia1 x pâté Nécora the Rías gallegas.Elaboración completely handmade and limited production.Ingredients: 65% shellfish (nécora, leg, cockle, mussel, crave), dried vegetables, wild herbs and fine sauces1 x Pate Centollo Galicia of handmade and limited production.Ingredients: 65% shellfish (centollo, leg, mussel, crave), salsa fina, dried vegetables and wild herbs.Without preservatives or colorings. Product SIN GLUTEN -
Albariño wine Alba Martín
Alba Martín has a lot to do with the sea and her land, the Rías Baixas. Elegant and serene by nature, knows how to combine classic and modern in its very essence like no one else. Alba Martín transmits the frankness of the Atlantic Ocean -
Cava Brianda de Aragon Brut
Cava Brianda de Aragon Brut
Vinification After a first fermentation and bottling, a second alcoholic fermentation in the bottle, called retractions. Here, the base wine is mixed with yeast that help to consume the sugar and causes the fermentation. Then, the bottles are carried to the underground cellars to its period of ageing in contact with lees of the yeasts for a minimum of 15 months, making it a cava reserva.During that time occurs the removal, in the sediment of the yeast is transferred to the neck of the bottle. Later, it carries out the degüello, removing the sediment from the neck of the bottle with the minimum loss of sparkling wine. Finally, is made the corking the cava, by adding the liquor of expedition, a mixture of old wine, and other compounds that are allowed by the Appellation of Origin, what will compensate for the loss of liquid occurred in the disgorgement. -
White wine Javier Sanz Viticulturist – Javier Sanz Sauvignon Blanc
ViticultureThe variety was brought more than 40 years to the area, from France. Strains are located in the place of Camino Real and, for its characteristics, both the type of cluster, and vines, It was adapted exceptionally stony terroir to terroir stony. It has a short vegetative period vegetative and have small leaf, pentagonal, small clusters, very compact, and elliptical berries. The climate is continental with very cold winters, rains during springand autumn and summers with very high daytime temperatures and drops of up to 20 ° C overnight. This causes marked continentalidad grapes retain their acidity and aromatic compounds which develop during the day.ElaborationThe harvest is performed mechanically, night and with integrated despalilladora, at optimum ripeness. The preparation is meticulous, with a criomaceration, clarified wort gravity for one day. Fermentation temperature below 15 ° C stainless steel tank. slow fermentation to preserve maximum aromas.PairingIt will combine with any type of shellfish, natural or lightly cooked; seafood, such as shrimp or crab or just with grilled white fish. Also it combined with cold dishes such as gazpacho, the vichyssoise or goat cheese salad. -
Galician white wine Albariño Daviña
Young white wine cellar Adegas Valdes fresh with fruity and citrus. -
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.PAIRINGIdeal to accompany seafood dishes, fish, or desserts. -
Luis Alegre white wine Viura About Lías 2018
Selection of grapes of viura from plots of vineyards of between 40 and 60 years old.Gentle pressing, to avoid breakage of seeds.Fermentation with controlled temperature (7-9 days).Subsequent work on the lees (inactive yeasts): soft results on these to break their cell walls to let flow the wine sugars and proteins that contain.Goal: generate a wine that is more structured and complex aromatically.Clarification and filtration lightweight. -
Herbal Liqueur: Ruada 70cl
Herbal Liqueur:Ruada 70cl.Designation: O.D.. Traditional Spirits and Liqueurs GaliciaProduced by: -
Rosé wine Giró del Gorner
The complex elaboration of a wine rosé does not do honor to their recognition. Difficult it is to find the perfect balance of color and aromas. Harvesting the grapes the grapes in the right moment of maturation, early morning when it is cooler, to be able to macerarla with their skins and extract the color and aromas typical of the variety, maintaining this delicate cherry color. We appreciate your joyful color and red fruit in the mouthElaboration:
Maceration between 8-18 hours of grape mash at a low temperature, 8ºC. The fermentation takes place between 10 and 15 days, low temperature, with the aim of fostering the training of primary aromas typical of the variety.
Pairing
His character fresh and cheerful accompanies perfectly cured meats, folders, meat light, poultry, as well as oriental food.
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Galician wine sausages (Kg)
- Made: Now, A Coruña. (Galicia)
- Location sacrifice: Now, A Coruña. (Galicia)
- Sanitary registration: 10.07004/C
- Farm register: ES15075002470111
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Glossy Brown: Inn
Marron glacé made with the best selected chestnuts, candied and glazed with sugar and vanilla, individually wrapped and vacuum-packed in glass jar.Net Weight: 150 g. -
Wine Proelio Foster 2016
Wine Proelio Foster 2016Two are the concepts that give content to the Proelio Foster 2014: one is semantic, related to the brand name (Latin for “proelium”, that means so much “battle” as the “effort” or “determination” with which he was facing any work), and the other, much more interesting, is wine, since its first year, in the year 2012, has been a bet explicit by the expression more modern and conjugate of “breeding” traditional territory from this past summer has been renamed “Rioja Oriental”, in place of the antañón name “Rioja Baja. Of the two wineries of Nalda (Rioja) belonging to the group of Palace Wine bar and separated by barely a hundred meters, Proelio is exclusively dedicated to the elaboration of red wines, while in Nivarius give way to the white. The Proelio Foster interest in both the vineyard high age (an average of more than forty years) in the neighbouring municipality of Clavijo, as the pre-fermentation maceration of the grape (between 48 and 72 hours) prior to the fermentation tanks stainless, the measured parenting 12 months in new barrels and second-use, and the rest and homogenization rear of the wine until bottling in August 2016.Of intense garnet color red with red reflex of enormous intensity, the Proelio Foster 2014 it is strong on the nose, with a wild fruit (red and black) of optimum maturity and freshness, fine notes of toast, delicate nuances dessert and a jam that make you hover on the dulcedumbre without falling ever in it, spicy notes and creamy oak, a distinctly balsamic (thyme, black licorice, fragrant herbs) and floral, and an extraordinary fund mineral of extraordinary nature geographic, it also reaffirms the values of freshness and anticipates the suculencia of your palate. In the mouth the fruit is shown fleshy (cherries, plum new) very woven with the oak, spicy and creamy (cocoa) and a singular expression (almost initial) deeply earthy and mineral (graphite, peat, understory), huge texture, structure and concentration, herbs and licorice in the mid palate, notes acídulos (frutillos, bitter orange), tannins tasty and firm, and it has a long finish in which reappear the values of minerals along certain floralidad fragrant and sweet (lavender) that prolongs the expression of the extraordinary form.Winemaker: Paul Tascon91 sts and 4 stars Guía Peñín 2017 "Powerful, ripe fruit, spicy."91 sts James Suckling 24/07/2017 "Floral, easy and delicate."More awards90 sts Gilbert & Gaillard 2016 "A wine of great elegance." (add 2012)90 sts Verema - 13/02/2015 (add 2012) -
Cava Codorníu – Sweet Anna of Codorníu
Sweet Anna cava is a fresh and versatile. A champagne made primarily with Chardonnay, to complete your blend with the traditional varieties of Macabeo, Xarello and Parellada. The result is a cava fresh and soft on the palate, full of vitality.
Fantastic combination of fruity scents with the balance sweet in the mouth. The two phases taste, harmonize perfectly: the smell compliments the taste and reciprocally. On the nose it is appreciate fresh notes of fruits of spring and white flowers, memories of peaches and almond flowers. In the mouth provides a pleasant feeling of density, always keeping a great freshness and vitality.
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White wine Josep Grau – L’ Efecte Flying Blanc 2019
Viticulture and VineyardsThe grapes for this wine comes from an estate of Marca (The Priorat) with clayey soils and decomposed granite. Vines 5 years of age. Organic cultivation. The work is carried out 100% manually.WinemakingThe grapes are harvest and pressed slowly in a pneumatic press for a period of 6 hours to perform a extraction slow of all the aromatic potential of the variety. Ferments for 15 days in stainless steel tanks, where it will remain after 5 more months to finish maturing. -
Rosé wine Josep Grau – L’ Efecte Volador Rosat
Viticulture and VineyardsThe grapes for this wine comes from an estate of Marca (The Priorat) with clayey soils and decomposed granite. Vines 5 years of age. Organic cultivation. The work is carried out 100% manually.WinemakingThe grapes are harvest and pressed slowly in a pneumatic press for a period of 6 hours to perform a extraction slow of all the aromatic potential of the variety. Ferments for 15 days in stainless steel tanks, where it will remain after 5 more months to finish maturing. -
Coffee Liqueur: A Cepa
Coffee Liqueur, obtained the best natural coffee from Colombia and Brazil, freshly roasted and ground to conserve all its aroma and freshness, together with sugar cane, apples, orange peels, banana and cinnamon, is put to macerate, for at least one month in Marc.Type: Coffee LiqueurProducer: Abbey's CaveRecommended: Digest any dishGraduation: 35% Flight.Formats: 75cl -
Wine Martin Codax Burgáns
Burgáns, name of Celtic origin, It refers to the hill where the winery is located, in the heart of Valle del Salnés, from where the spectacular scenery of the region can be seen and Ria de Arousa. -
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. -
White wine Muga 2017
The master of Bodegas Muga when working with oak is not just limited to the reds. Your white Muga 2017 it is an excellent example of the good work being done that has created school.Elaboration After approximately 8 hours of maceration in the press, this white wine is fermented in new barrels of French oak. After the fermentation remains with its lees during 3 months before being bottled.Pairing Perfect pairing for vegetable dishes, rice, seafood, tapas... -
Prepared for organic cake curry coconut and raisins – Porto-Mills
Company Porto-Mills, Ready Raisin Cakes Coco curry organic production. An ideal product to surprise the sweet tooth of the house with a different pastel, made with natural ingredients and biosaludables.Although his original specialization were the native algae of the Galician Atlantic, currently the family business Porto-Mills produces food of all kinds as preserved, ready for baking, infusions, various salts and sugars, rice, multiple pastes and powders. Since its inception in 1998, this Galician company, located in A Coruña, has been concerned with developing environmentally friendly production methods to care raw materials from their catalog to offer maximum customer taste. Therefore, has won national awards as the Biocultura 2012 Best Product Bio Biocultura Fair in Barcelona or Innofórum the "most innovative flavor" at the Gastronomic Forum Santiago 2012 and international, as the Fresh Ideas Awards 2011 by its cover Japanese shiitake to the London-based IFE (International Food&Drink Event) or the Prize to the range of "teas with seaweed" at Anuga Fair 2007 Cologne (Germany). -
Cherry liqueur: Candamio
Liquor Guindas: Candamio 70cl.Designation: O.D.. Traditional Spirits and Liqueurs GaliciaProduced by: Destilerias Candamio - Betanzos -
Canned Ramón Peña: Sardines in olive oil S-30
From the Galician Rías, Atlantic Ocean and Mediterranean Sea. This product is very popular in the Mediterranean gastronomy which is considered a true delicacy, also belongs to calls "Tags Negras" Ramón Peña which guarantees that gender is top quality.Ramón Peña makes a fine selection of the best pieces port (the fishing season is between May and October). Once in the plant proceeds to decapitated, Gutted, grilling and roasting.Ingredients: Small sardines (35 units approx), olive oil and saltNet Weight: 130gr.Drained weight: 110gr.Ramón Peña has converted into a product gourmet preserves, real luxury. Their mussels and squid are highly prized by discerning chefs. -
White wine, Loxarel – Cora (ecological)
Elaboration
Viticulture, organic and biodynamics.From the vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level. The Xarel lo comes from our farm in Vilobí del Penedès, in what is known as the Xarel·lo Triangle. Maceration with the grape skin during 6 hours, with carbonic snow, in order to respect the aromas and prevent oxidation.Pairing
Ideal to accompany appetizers, was, oysters, shrimp cocktail, fish and rice. In general, it combines very well with all mediterranean cuisine. -
Wine Mencia Ask the King, Ribeira Sacra
Well-known wine of the winery Ribeira Sacra Cachín chosen for the 3rd consecutive time for the Congressional Hispanic Caucus President of the United Kingdom Barack Obama.Elaboration: Alcoholic fermentation in stainless steel tanks for 12 days at a temperature between 22-28 ° C. Malolactic fermentation and mild clarification, deposit and later rest in bottle to marketing (2-3 months). -
The wine Peza do Rei,Godello Ribeira Sacra 2018
Peza do Rei Blanco 2016 it comes to us from Adega Cachin chosen for the 3rd consecutive time for the Congressional Hispanic Caucus by the President of the United States Barack Obama, a white wine of the Ribeira Sacra, whose selection contains treixadura, godello and albariño Development: Fermentation controlled for a few 15 days approx., rest deposit a 3-4 months before bottling, and rounding off in the bottle around 2 months. -
Wine Viña Costeira Mencia 2015 – Wineries Costeira
The new mencía Viña Costeira is a wine grape Mencía, Sousón and Garnacha from old vines, developed on the banks of the rivers Sil and Bibei. The flavor of the highlands of Valdeorras, in a red wine noble and polyvalent.
It is made from the selection of the grape, the harvest is done manually in boxes, the selection of clusters in table, crushing and de-stemming at a low speed. Its fermentation is directed to 27º C and the pressing early with pressures very soft.
Cherry red color with reflections purple. A medium-high layer and tear abundant. On the nose, elegant and complex, notes of red berries and forest blueberries ripe with funds spiced. In the mouth the palate, glyceric, well-structured, with sensations minerals that evoke the landscapes nobles of Valdeorras. Long finish and deep red fruits.
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Wine Viña Costeira Mencia 2015
The new mencía Viña Costeira is a wine grape Mencía, Sousón and Garnacha from old vines, developed on the banks of the rivers Sil and Bibei. The flavor of the highlands of Valdeorras, in a red wine noble and polyvalent.
It is made from the selection of the grape, the harvest is done manually in boxes, the selection of clusters in table, crushing and de-stemming at a low speed. Its fermentation is directed to 27º C and the pressing early with pressures very soft.
Cherry red color with reflections purple. A medium-high layer and tear abundant. On the nose, elegant and complex, notes of red berries and forest blueberries ripe with funds spiced. In the mouth the palate, glyceric, well-structured, with sensations minerals that evoke the landscapes nobles of Valdeorras. Long finish and deep red fruits.
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Wine Benplantat Negro Crianza
In nose is clean and intense with notes of red fruit, very fresh, predominantly in shades of violet with bluish reflections. Spicy notes and balsamic that will add complexity. In mouth presents an attack of a sweet tooth, sweet, nice and balanced. Lightweight structure with a good volume, step fresh and long. Medium body, sweet tannins and good integration of the alcohol and the acidity.Plots selected as controls maturation of the winemaker. Fermentations produced in the same farm during 21 days of 22ºC to 26ºC. Maceration of 12 days with two pumping over daily. Malolactic fermentation in barrel. -
Albariño / Rias Baixas: Crescent moon
Crescent Moon WineMade in a traditional way to maintain the characteristics of the monovarietal, Crescent Moon is a fun and humble Albariño from vineyards located in Arbo, next to the river Miño, in the Galician lands of Rías Baixas. Like a little delight inside the mouth, it is a wine with hints of fresh fruit with white pulp, money, citronella and some floral nuances, that sparkles on the palate filling it with softness, elegance and freshness. -
Wine Castro Barona Albarino, ( 2016 )
It is the wine made 100% with Albariño grape variety and where the human factor comes to shape the profile of the wine without altering the expression of the grape.The brand itself is named the winery and the same wine that easily remember the name of Galicia offers, as well as one of the most emblematic places of the Ria de Arousa: its sea, its climate and of course their Albariño wines with Designation of Origin Rías Baixas.Production method:Harvested in the month of September to October in boxes 20 Kg. Barreling and fermented in stainless steel 21.000 Kg. Temperature controlled, all previous selection of grape. Bottling from the months of March-April. -
Albariño Olei vinegar: 250ml
Vinegar Albariño 100% produced by Olei. -
Galician wine sausages(Kg)
- Made: Now, A Coruña. (Galicia)
- Location sacrifice: Now, A Coruña. (Galicia)
- Sanitary registration: 10.07004/C
- Farm register: ES15075002470111
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Sparkling Alma Atlantic Albariño
Alma Atlántica Albariño by Martín Códax is a must of grape albariño and godello al 50 % partially fermented, thus achieving an alcoholic volume 7% It is causing a perfect sweetness to balance the high acidity of albariño, giving it a touch softer the mixture, the softness of the grape Godello.The fermentation takes place in isobaric deposits which are created naturally fine bubbles further reinforce the feeling of freshness.A different way to feel the albariño : refreshing, tasty, fruity and bubbly -
Vino Blanco Raimat’s Flight of the Soul
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 white wine represents a new style in the house with the purpose of adapting to the new trends, with sustainable viticulture of the varietals that best express the terroir of the winery: Chardonnay and Xarel·lo.From the vintage 2019, Raimat Blanco's Flight of the Soul becomes ecological, betting on biodiversity, balance and respect for the earth.DEVELOPMENT (VINIFICATION)After pressing, the wort is cooled below 10 ºC so that the decanting static was able to preserve its primary aromas. Then, the must fermented at a controlled temperature of 16 ºC during 2 the 3 weeks. The three grape varieties are fermented separately. After the fermentation and clarification processes, the final mixture was made for Vol d'Ànima de Raimat Blanco Ecológico.PAIRINGVol d Ànima de Raimat Blanco is a wine that can pair with a wide range of foods, as can be caps (squid, squid, bravas, spatter, Russian salad, etc.), pasta and rice creamy, white fish and seafood. It is also great with birds. -
Rosé wine Caesar Prince – Charlatan
The words flow with agility, there is a great struggle for intervening in the conversation, there is a huge desire of communication... it is the time of "charlatan". A wine dedicated to the lovers of the talk, to the big talkers, as we are... let us know what you know well!Charlatan it is the latest innovation from the winery, a rosé wine that is far from the classics that are made in the Denomination of Origin Cigales. It is made with the grape Garnacha Tinta but his direct pressing and fermentation at low temperature favors a pink color, very pale, without losing the aromas of fruit and flowers typical of the variety. A pink with a soul of white.‘Charlatan’ is a wine modern, relaxed and without complexes, eye-catching and festive. A pink to make you cool in any occasion.