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  • Red wine – Muga Crianza 2016
    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.PairingThis is a wine that can pair with meat, veal, iberian ham and some kind of cooked.

  • Rosé wine Josep Grau – Regina
    Viticulture and VineyardsComes from 7 terraced terraces of Finca Partida Les Comes, very steep. The top has slate floors and the bottom is clayey. organic viticulture. All the work is carried out 100% manually.WinemakingPressing 7 hours. Temperature controlled fermentation in foudre of 2.000 litre capacity. Parenting 7 months in the same foudre.Bottled and labeled by hand in the original bottle of the first wines of Burgundy with asymmetrical shapes.Pairingvery gastronomic. You can pair with any dish.

  • Pomace brandy: The Val

    Brandy White Val

    Crystal brandy, clear, bright clean, with steely shades on its edge. Balsamic with touches of apple and peach on a nice herbal background. The palate entry is smooth and warm, elegant and soothing with a long and delicate.

  • Vino blanco Domaine Jean-Louis Mothe – Petit Chablis 2018
    El terroir de Petit Chablis es el Portlandian. Es un suelo muy calcáreo que le da al vino su carácter fresco y afrutado. El Petit Chablis es el vino del aperitivo y el marisco por excelencia. Su grasa concuerda con su frescura para ofrecer al paladar una sensación persistente y perfectamente compuesta. Se come joven pero esperar dos años es ideal.V

  • Mencia red wine:Abbey da Cova Barrel
    Twist of Adegas Moure, with the variety Mencia. This wine is not a slave of wood. Each add rests in Barrels Allier 18 half months old, the exact time they ask their characteristics. The result is a dazzling red from the outset by its purple, enclosing the fruit of Mencia and the strength of the wood well managed.

  • White wine Ferré i Catasús – Xarel.what
    “I'm from here, my country is Catalonia, live with feet on earth and head in the stars, calling the gods. I am the stability and the challenge at the same time, I am the Xarel-lo from Ferré i Catasús. "The Xarel-lo de Ferré i Catasús is meticulously elaborated with the native and main variety of the Penedés that gives it its name.(consult add)Elaboration:Manual harvest in boxes of a few 15 kilos, pre-selection in the same vineyard. Once at the winery, is inserted in stainless steel tanks until mid-fermentation. Then we went to French oak barrels of 225L. Once the fermentation is finished, working the lees by the technique of “beating” (stirring of the lees) to get a smooth longer.Pairing:Pairs perfectly with all kinds of fish, rice, post, or cheese..   

  • Gourmet Preserves Natural Hedgehog Roe 85g

    Gourmet preserves of Natural Hedgehog Roe RO-120 Conservas Cambados

    Roe of sea Urchin in the natural OL 120, extracción manual de las huevas del erizo y posterior enlatado manual en su estado naturalCambados ha convertido a la conserva en un producto gourmet, real luxury. Their mussels and squid are highly prized by discerning chefs.

  • The Wine Monte Real Gran Reserva 2010
    Monte Real Gran Reserva 2010Wine 100% of tempranillo grapes from some of the best vineyards in Cenicero development classic the grapes are employing new fermentation control technologies and long maceration periods. Parenting 24 to 30 months in american oak barrels, with the appropriate rackings. 

  • Wine Marquis of Peñamonte Private Collection
    Marquis of Peñamonte Private Collection 2014ElaborationWine cellar with the most advanced winemaking techniques at different stages of elaboration and control, as well as new fermentation processes ultra maceration to highlight the features more differential in the wines obtained. This wine has not been subject to filtered in-depth or estabilizaciones at low temperatures, so that in him we keep all his fullness, made with the grape tinta de Toro 100%.From old vineyards.FosterRaising of twenty months with a 200% in new barrels, the first twelve months in american oak barrels and subsequently sleep in French oak barrels. Maturation in the bottle for the time necessary to reach its fullness.

  • Wine Marques de Peñamonte Booking 2013
    Marques de Peñamonte BookingElaborationFermentations controlled with a long maceration in stainless steel tanks, with grape selection from old vines.. 100% Tinta de Toro.FosterLong ageing 22 months in barrels of French and american oak, getting a wine that is stabilized in a natural way, discarding any type of clarification and filtration in depth.

  • Case 3 bot Camino de Castilla Roble D.O Ribera del Duero
    Description: Camino de Castilla D.O Ribera del DueroROAD CASTILLA D.O Ribera del Duero3 bottles 75 cl. red oak.

  • Red wine Josep Grau – L’ Effect Flying Vineyards Unique Magnum
    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.

  • Sembro Magnum tinted wine
    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

  • Manuel D’Amaro Uva 100 % Pedral

    MANUEL D´AMARO PEDRAL

    It is a Pedral wine 100 %. A variety of grape that our winery is recovering in order to make this special wine. A variety of indigenous grape that transmits the essence of our area. It is a fruity wine, expressive and elegant with which we want to pay tribute to all the viticulturists personified in the figure of Manuel d´Amaro.

  • Pink cava Grand Rosé Ars Codorníu Collection 2015

    Rose Art Grand Opening

    The Ars Collecta range responds to the oenological legacy of more than five centuries creating cavas in Codorníu. These are made in an artisanal way at Celler Jaume, a micro-winery where innovation, research and an exhaustive previous care of the vineyards give rise to cavas of the highest quality, expressive and guaranteed longevity. Ars Collecta Grand Rosé Gran Reserva has a unique blend of the varieties: Pinot Noir, trepat and xarel lo. At the international Bacchus competition 2020 was awarded a Gold Medal. You already have one more excuse to toast with this excellent rosé cava.

  • Red wine Luis Alegre – Plot no. 5 2016
    GREAT WINES FROM SMALL ESTATES
    Grape of the Estate, Plot No. 5, located next to a salt water lagoon, so you have a soil and micro-climate that produces grapes with great personality.Vineyard with age more than 45 years and yields limited to 4.500 kg/ha.Nose boxes 15 kg.Selection table.The grapes is fermented and macerated in tanks conical stainless steel low-capacity (7.000kg) during 20 days.Raised in new barrels (French and american) during 14 months.Remains in the rack until its perfect maturity.Acknowledgements
    Guide Gourmet 2018 94
    Stephen Tanzen 91
    Wine Enthusiast 92
     

  • Red wine – Viña Pomal 106 Barrels Reserve
    This limited edition is a tribute to the birth of Viña Pomal in 1908, coinciding with the vintage 2010, a vintage historic Bodegas Bilbaínas, and qualified as excellent by the Regulatory Council of the Rioja Qualified Designation of Origin. ISsta special edition is the result of a selection of 106 barrels made by Alejandro López, winemaker of Bodegas Bilbaínas. 90% Tempranillo, 5% Grenache and 5% Graciano, raised 20 months in barrels of French and american oak (Reservation). The design of the label has been recovered in the same blue color Bilbao, city that gives its name to Bodegas Bilbaínas.DEVELOPMENT (VINIFICATION)
    A personal selection of winemaker among the best wines of Viña Pomal. Fermentation with indigenous yeasts. 28-30 ° C and a maceration total 25 days. Are breeding during 20 months in american oak barrels (84%) and French oak (16%) (Reservation). A third of the barrels are new. At this time, the rackings allow us to go into clearing by natural decantation the wine. After its passage through the barrel the wine stays two years in bottle before release onto the market.
    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.
    PAIRING
    Viña Pomal 106 Barrels Reserve is the perfect complement to soups and stews, grilled meats and mature cheeses.
    AWARDS
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
    91 POINTS TIM ATKIN (UK) - RIOJA REPORT 2017

  • Wine Casanova Treixadura 2015 (Magnum)
    Selection of grapes of the best areas of production of the Valley of the river Miño make the Casanova Treixadura 2015 a excelente wine Format magnum 1.5 LCata
    • Beautiful straw yellow colour, with touches of steely, clean and very bright.
    • Cup stop is of medium-high intensity, we discover aromas of white flowers such as orange blossom and gardenia, fruit notes of water and citrus.
    • The entrance is elegant, with volume, refreshing acidity well integrated, reappear sensations of citrus, grapefruit, pear and orange, and the notes floralesm intense and long-haul.
    The wineryThe property of Winery and vineyard Pazo Casanova, in the D. O. Ribeiro, it is composed by farms of Casanova and Fechos, located on the right bank of the river Miño, in one of the slopes of the historic valley. The names of these brands of wine pay homage to the Pazo de Casanova, a building of the EIGHTEENTH century. For more than 250 years old, the coat of arms of the Somoza, in the west facade of the manor, welcomes visitors and presides over the cultivation of their vineyards.

  • Pazo Señoráns herb brandy (0,50 L)
    DEVELOPMENT:Traditionally produced in pot stills over direct heat with double distillation. Once distillate is kept in stainless steel 2.000 liters. type infusion mashing with dried herbs and seeds.

  • Marc Pazo Señoráns (0,50 L)
    DEVELOPMENT: This liquor is prepared with skin albariño after being pressed. The distilling process is traditional and directly over the fire, It has double distilled ensuring greater flavor. It is kept in stainless steel tanks 2000 liters.

  • Red wine Viñas del Jaro – Birds
    This is our Estate wine as it comes from the grapes of several payments, and shows the general nature of the set of all of them. The different wines are assembled after aging in barrel new and second year, that is usually the 15 months. The main variety used is Tempranillo, with smaller contributions of Cabernet Sauvignon and Merlot. On the nose it develops aromas of frutillos of the forest on nuances of balsamic and menthol, with spicy notes and fine woods. The palate is broad, balanced and with a persistent aftertaste very fruity and mineral character by retronasal.

    Foster

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

    Fermentation

    During 12 days at a temperature of 26ºC.

    Time of Maceration

    14 days with their skins.

  • Red wine – Luis Alegre Crianza Magnum
    Luis Alegre Crianza It born from grapes from vineyards of an average age of 30 years old. These are found on farms of soil clay and limestone to about 500 meters of altitude.Following a process of manual harvest, the beans macerated and fermented for about 15 days. Once the malolactic fermentation, Luis Alegre Crianza is transferred into American oak barrels and French.In the same is made the foster, that continues for about 14 months. The barrels are new and second -, third and fourth year. The 80% of these are of american oak and 20% remaining French oak.Luis Alegre Crianza finally rests a year in bottle before release for sale.
  • Sale!

    Selection of 5 pates of Conservas Chanquete

  • Wine This Calls Barrica Godello 2015
    This is 100% godello harvested by hand in boxes. The grapes had a cold maceration and pressed at low pressures. The racking was performed cold at 8 ° C. The juice fermented in new barrels 225 liters, half of American oak and half in French oak fine-grained. The wine is raised in these same barrels on its lees for six months with weekly stirring of the lees. Once bottled, the wine is aged for six months in bottle before marketing.

    Great Bacchus GOLD

  • Case 3 bot Hacienda López de Haro D.O.C Rioja
    Description: Case Hacienda López de Haro Rioja D.O.CHACIENDA Lopez de Haro D.O.C Rioja2 bottles 75 cl. Crianza. Cardboard case.

  • Albariño / Rias Baixas: Counts Albarei – Oak Galician
    ElaborationBest run juice are selected to ferment in Bordeaux barrels new oak Galician, where they remain with their lees for a period of about four months and "batonnage", moved from the daily lees. After bottling remains for a few months in bottle before going to market.Tasting notesLemon yellow with golden reflections. The nose has a good aromatic intensity, where the ripe fruit typical of the grape variety combine, with the typical aromas of barrel aging, as spicy, coffee, vanilla and coconut. The palate is very dense, glyceric, long and great aromatic persistence.
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    Wine Torre la Moreira 2016 Magnun Albariño – Marqués de Vizhoja

    It is the albariño mores pure Bodegas Marqués de Vizhoja. A Rays Baixas produced 100% with grapes own selected and collected manually in 38 hectares of its own vineyards of the finca La Moreira.

    Torre la Moreira was the first albariño to include their label in braille reading system, a further sample of the policy of your wine Cellar with the social responsibility and the integration of groups with difficulties.

    The quality of this wine has been acknowledged by numerous awards, among which it is worth highlighting the inclusion in the Wine Enthusiastic where you have been given 90 points.

    Its straw-yellow colour with notes of green. Of its aroma intense and complex, will remind you to apple, pear and herbs aromástatistics. Its taste sweet, franco, soft and fruity.

  • 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.
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    Sheet cod whole 1.3 kg +/-
    Sheet cod 1.3 kg *-/ vacuum packedAt Bacalao Outón they carefully take care of all the phases of the production process from its origin, to ensure the quality, hygiene and sustainability of the cod. Working with the species Gadus Morhua from the funds of Isladia, Faroe and Norway.Cod Outón has a firm commitment to contribute to responsible fishing in accordance with the regulations of FAO,and requires its providers official certifications capture, sanitary registration specifications and of the methods of fishing they do a selection of approved suppliers and the best cod at the origin, and ensuring sustainable fisheries through methods of fishing-line, that allows you to get a cod in the best conditions of quality, flavor, color and texture.The cod received from source, are subjected to rigorous quality controls and microbiological, physical-chemical and organoleptic, that are maintained throughout the production process. Also, guarantee the cold chain at all times through computerized systems and centralized to ensure the proper temperature in making rooms and storage chambers.

  • Red wine Loxarel – 790 Pe-Cat’s of Loxarel (ecological)
    ElaborationA wine with history. 790 are the days of long wait, from the harvest to the day it was bottled, coinciding with a day fruit of the biodynamic calendar. Alcoholic fermentation and malolactic fermentation in jars of clay 720 liters. Later, refined in barrels of 500 liters of French oak during 10 months. The 790 PE-CAT'S (harvest 2015) it is the natural evolution of this wine according to the wine cellar. We present a new wine, with a developing and different style, that corresponds to the current work that is being done in the winery with the will to advance towards the purest styles, looking for the expression of the grape and of the terroir in our bottles.PairingBraised meats (civet of wild boar, veal with mushrooms, grilled rib-eye pepper); creamy cheeses and dark chocolate.
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    Wine Javier Vasallo Ribeiro 2016 – Wineries JV
    The Ribeiro Javier Vasallo expressed feelings of viticulture respectful with the environment and a sustainable production. Processes wine used in its preparation have been adequate in order to respect the typicity varietal.The wine Javier Vasallo maintains the balance of the primary aromas of fruit of the native varieties of their origin: Treixadura, Godello, Albariño and Loureira and spicy aromas provided by a subtle wood, they convey the flavor and the aroma of this earth: Ribeiro.The harvest of 2015, will the history of the Ribeiro as one of the best in quantity and quality. We gathered 3.000 pounds of grapes of an extraordinary quality that allowed us to bottle 2.300 bottles, all of them numbered on label and back label.
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    Wine Javier Vasallo Ribeiro 2015
    The Ribeiro Javier Vasallo expressed feelings of viticulture respectful with the environment and a sustainable production. Processes wine used in its preparation have been adequate in order to respect the typicity varietal.The wine Javier Vasallo maintains the balance of the primary aromas of fruit of the native varieties of their origin: Treixadura, Godello, Albariño and Loureira and spicy aromas provided by a subtle wood, they convey the flavor and the aroma of this earth: Ribeiro.The harvest of 2015, will the history of the Ribeiro as one of the best in quantity and quality. We gathered 3.000 pounds of grapes of an extraordinary quality that allowed us to bottle 2.300 bottles, all of them numbered on label and back label.

  • Vino tinto Finca Fontanals – Finca Fontanals
    Elaboration: A perfect cupage where each variety gives the wine different characteristics perfectly complemented, the freshness of the Garnacha, Merlot brings softness with maturity and complexity of Syrah and Cabernet Sauvignon. Wine made from a certified organic viticulture CCPAE (Catalan Council of organic farming, corresponding certification both the farm, the vineyard, as well as the winery and the wines). From vines planted on land belonging to the family for several generations, 8 hectares of vineyards located in the municipality of Falset districito, within the DO Montsant, while limiting the Priorat DOQ, and it is composed of three different types of soils, sandy loam, Red sandstone and calcareous Llicorella. Vintage manual, fermentation with natural yeast in stainless steel 2000 liters. Parenting during 8 months of each variety separately, continuing with other 6 months after the end cupage in French oak barrels of 1st and 2nd use.   

  • Albariño / Rias Baixas: Nora Snow ( 2019 )
    Albariño Nora Snow is fermented and aged 7 Frenchmen months in oak barrels between 4 and 6 Avanteselecta months in Adegas Vina Nora, As Neves,Pontevedra - GaliciaBodegas Viña NoraFacing a natural terrace above the river Miño, Bodegas Viña Nora is located in the town of As Neves, within the wine region of Condado do Tea and border with Portugal. The winery building is surrounded by typical bowers Albariño, descending downhill towards the river, oriented midday sun.
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    Albariño: The Val 2016 (Magnum)
    Albariño: The Val 2016 en formato Magnum 1.5LMade from the Albariño variety from our vineyards. Complex blend "of grapes from our estates; Taboexa, Arantei and Pexegueiro.Intense yellow color with bright green flashes, very clean and flashy. Atlantic intense aromas of fresh herbs and laurels. Subtle floral and citrus notes and pleasant memories of white fruit and compote. The palate is all freshness and palatability, filling the palate with notes of citrus fruits and reaching a long finish.

  • White wine Abadia de Poblet
    The pretension of the wine Abadia de Poblet White is to reflect the terroir from where it comes, so that during its production, tries to be as less intrusive as possible. The centenarian of the D. Or. Conca de Barberà chosen for the elaboracion of white wine crianza Abadia de Poblet are located between 550 and 700 meters of height, in poor soils, and with ancestral practices that have changed little since its planting. Is born a wine with full body and notes of ripe fruit.DEVELOPMENT (VINIFICATION)
    Abadia de Poblet White is intended to reflect the terroir of where it comes from and so during the development we attempt to be as least intrusive as possible. The grape is chosen at the entrance of the vineyard at the time of the grape harvest, in small boxes 16 kg. When you arrive at the winery is pressed and the grape must of the Macabeo is desfanga and trasbalsa to an ink of cement where fermentará at a controlled temperature around 16 ºC. Once the fermentation is complete is transferred to remove the lees thicker by leaving the most fine. During the first two months of aging it gets a battonage per week and from here, the parenting static .PRIZES Add 201593 POINTS GUIDE PEÑÍN 201891 POINTS GUIDE 365 DAYS (LIVE THE WINE) 201892 POINTS GUIDE PEÑÍN 201990 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
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    Albariño / Rias Baixas: Granbazán Limousin
    Perfect mix between primary aromas, and fine spices. The primary aromas, combine perfectly with the aromas of soft parenting 6 months. Combining oak barrels from different origins, vintages and volumes, we draw ever closer to perfection in this unique reference.Cata:Bright, pale yellow. Nose, very complex, white flowers in the foreground, stone fruit, with hints of banana, and the delicate aromas from aging: torrefactos, vanilla and smoky. The palate is an unctuous wine, fresh, of dry finish, an aftertaste full of spices and hints of fine wood.

  • Fresh Red Seaweed Irish Moss (Chondrus curly)
    Ingredients: Seaweed Fresh Galicia Irish Moss (Chondrus curly)Campaign: All yearHow you eat? As an ingredient in salads, rice, folders, Scrambled, etc. They are also used in the preparation of soups, creams and sauces. Accompanying both seafood dishes, fish or meat; and even making desserts and teas.Shipping Note: To that algae are delivered with maximum freshness possible all orders fresh seaweed will be collected and sent on Thursday and delivered to the customer on Friday morning, so the deadline weekly order will be Wednesday at 12 PM after that time order delivery of fresh move to the next week.Only Peninsula.

  • Ribeiro wine: Atlantic umbrella 2016
    The Atlantic Umbrella 2016 It is a wine made in the D.O. Ribeiro with the triumvirate of great Galician indigenous grapes: Treixadura, Albariño and Godello. Each varietal was prepared separately, either in stainless steel or in French oak barrels. The new ambassador of the Galician white responds to a manufacturing philosophy in which the latest technologies are incorporated into serving wine vineyards elderly, in which the intervention of Bodegas Umbrella is minimal and always at the service of the highest quality cluster

  • Ribeiro wine: Atlantic umbrella 2014
    The Atlantic Umbrella 2016 It is a wine made in the D.O. Ribeiro with the triumvirate of great Galician indigenous grapes: Treixadura, Albariño and Godello. Each varietal was prepared separately, either in stainless steel or in French oak barrels. The new ambassador of the Galician white responds to a manufacturing philosophy in which the latest technologies are incorporated into serving wine vineyards elderly, in which the intervention of Bodegas Umbrella is minimal and always at the service of the highest quality cluster

  • Godeval Cepas Vellas wine
    Godeval Strains vellaWhite wine, noble, approximately 13 degrees alcohol, single variety that evolves well in the bottle and improves with the passage of time. Comes from the grapes of godello and selected from the oldest wine from the cellar and a vinification process in the presence of their own lees for a few 5 months in stainless steel tanks. A wine full, with body and that surprises from the first moment and stays in the memory.Cata: Greenish yellow Color with golden tones. Aroma medium intensity, clean, surround with memories of ripe fruit (apple, melon and pineapple) and fine herbs of the field (fennel and mint). In the mouth it is especially nice, with a balance between the sweet sensations that add body and volume, and the flavors acids, which give freshness, in addition to mineral notes of great complexity provided by the slate soil of the proceeds; offering a set of sensations long and pleasurable. 

  • Ramón Bilbao Lalomba Rosé Wine
    What moves us on our journey is the desire to go further and discover new landscapes. When you see it, you know instantly. A dream place, able to give life to new sensations and make the world fall in love. Lalomba is our dream come true, our whim, our jewel.VARIETY: 90% Grenache 10% ViuraELABORATION: Manual harvesting of bunches in small boxes 12 Kg. That were refrigerated and transported to the warehouse where they remained in a cold environment for 12 hours. They then went through the optical selection table, obtaining the best selection of some shelled grapes, "berries" whole and in perfect condition. Then they were brought to the press, where in an inert and cold environment, the pressing process started, obtaining only the flower must. It remains in the stable process for 3 days with all its lees. after this time it is racked by gravity. After 24 h of decantation the clean must is racked in the absence of air, to initiate alcoholic fermentation in concrete tanks where the evolution of temperature will be controlled throughout the process, once the sugars are consumed, the wine will be in contact with its fine lees for 4 months.