Prosecco I AM Extra Dry (D. O. C. Prosecco Spumante) Italy

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  Old Castles Certan (2007-2015)

  Age of the vineyard: 50 years old

  Vineyard surface: 14 has

  Soil: Clay and gravel

  Yield per hectare: 33 hl / ha

  Vintage: Manual

  Fermentation: Deposits of wood and stainless steel, temperature-controlled

  Foster: 18-22 months

  Type of barrel: French oak, 50% new

  ratings

  Robert Parker: 92-94 points (2012) Robert Parker: 91 points (2011) Robert Parker: 99 points (2010) Robert Parker: 99 points (2009)
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  Red Wine Seventh Great Booking

  Seventh Great Booking is the best exponent of the Seventh line. The best parcels, the best grapes, the greatest care. This wine defines the style of wines from the Winery Seventh: fresh, ripe fruit, complex and friendly. Seventh Gran Reserva is their best exponent in sor mark flag.

  DEVELOPMENT (VINIFICATION)

  After a meticulous selection of bunches in the vineyard and the grapes in the winery, the musts are macerated at low temperatures between 10 and 15 days, with a daily monitoring by means of tastings. The fermentation occurs in stainless steel tanks in the presence of selected yeasts during 10 days, maintaining the temperature controlled 28 °C. The maceration extends in total between 30 and 35 days. Once completed the wine is stored in barrels of French and american oak of first use, where it will be based 18 months in cellars with controlled temperature and humidity by keeping each lot separate throughout the production process. Finally, the blend end is defined by tastings and fractionated in bottles for a final break 6 months in storage. Came from “alchemy” which marks the style of the Seventh line in Premium wines.

  VINEYARD (VITICULTURE)

  The harvest 2013 filed normal weather during the flowering. The little amount of water coming from the mountain caused a natural water stress in the province of Mendoza, effect that has been repeated in the last two years. Early frost in some areas of Mendoza affected the performance and, as a result, were wines of great quality and concentration. During the months of February, march and April, the weather surprised us once again with days and cool nights, delaying the harvest between 7 and 10 days. The wines obtained resulted with acidity levels higher, fresh aromas of intense , sweet tannins, soft and round, and high levels of anthocyanins, all special features for the guardian.The yield was 6.000 kg/ha in the variety Malbec, 8.000 kg/ha for Cabernet Sauvignon and 10.000 kg/ha for the Tannat. After determining the optimal time of harvest, the grapes are harvested by hand in boxes 20 kilos during the early hours of the morning.

  PAIRING

  Ideal to accompany dishes complex, high-calorie, high. It is recommended to open half an hour before. Temperature of service: 14 to 16 °C.

  AWARDS

  GOLD MEDAL BACCHUS - 2016

  SILVER MEDAL CONCOURS MONDIAL DE BRUXELLES - 2015

   
• Prosecco

  Prosecco Valmarone Extra Dry (D. O. C. Prosecco Spumante) Italy

  Valmarone Extra Dry (D. O. C. Prosecco Spumante)

  Extra Dry sparkling wine, optimal for pairings based Seafood, Vegetarian Food, Appetizers and snacks, marinated Carne, nice especially if taken cold.
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  Vino blanco Domaine Jean-Louis Mothe – Petit Chablis 2018

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  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.

  PAIRING

  Ideal to accompany seafood dishes, fish, or desserts.