Syrah
Showing all 13 results
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Red wine Celler Germans Balart – The black ax raised by Magnum
Tasting notes: CELLER GERMANS BALART - THE BLACK ADVANTAGE BREADS MAGNUM
- Nose: Balsamic Aromas, cherry, Vanilla and cocoa.
- Mouth: Powerful, silky and round
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Red wine Loxarel – EOS Loxarel (ecological)
Elaboration Viticulture, organic and biodynamics. Organically grown vines located on the highest point of the Alt Penedès, 700m above sea level. These vineyards provide well-structured wines with good rankings. Carbonic maceration getting Syrah varietal notes. Aging during 10 months in French oak barrels. Pairing Ideal with all types of meat, especially a la flavored hot, duck breast and cheeses. -
Rosé wine Loxarel – Petit Arnau de Loxarel (ecological)
Elaboration
Viticulture, organic and biodynamics. Fourteen hours of cold pre-fermentation maceration with the grape skins to extract the color ruby natural. The vineyards themselves are located in the Alt Penedès, at an altitude of 500m above sea level.Pairing
Accompanies very well with rice and meat and creamy (risotto), sausages and pasta. -
Red wine Raimat Vallcorba
Raimat Vallcorba it is a red wine produced by the winery Raimat in D. Or. Costers del Segre. Raimat is the second project Grup Codorniu, owned by the Raventos family. Raimat, further, highlights in the field of research in enology, with more than 30 research projects wine is an authentic reference to a european and global level. Raimat Vallcorba is made from Cabernet Sauvignon and Syrah. The Cabernet Sauvignon grapes come from the finca Vallcorba, of calcareous soils, burdensome, light and very drained. The Syrah come from the farm Tibidabo, soil surface, texture fine and compact. The winery Raimat practiced organic farming, All vineyards are certified the CICC (Consell Català de Producció Integrated). The whole development of Raimat Vallcorba is aimed to maintain the fruit expression and freshness of the primary aromas. Therefore, the fermentation is carried out along with the skins, in stainless steel tanks, at a controlled temperature of 28ºC. Subsequently, a long maceration of 1 month, during which the power extraction of the qualities of the grapes by pumping over and the presence of the skins ensures a wine with good body and texture. After the vinification, the wine passed an aging process of 20 months in French oak barrels (80%) and american (20%) of 225 liters. -
Red wine Bielsa Ruano – The Noi of the Sax 2019
DEVELOPMENTFermentation at a controlled temperature during 7 days and maceration for 20 days. -
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. . -
Red wine Ferré i Catasús – Sonat de l’Ala
“I am an artist, curious, a troubadour, I am the music, the intensity, I am energy and light, soy Sonat de l’Ala de Ferré i Catasús. ” Son of Syrah, Garnatxa and Merlot, the Sonat de l Wing, the wine is intense and smooth, your nose reminds of ripe red fruit and aromas of parenting, like vanilla, pepper and cloves, that give the 6 months in French oak barrels. The palate, is friendly, warm and cheerful, so is Sonat de l Wing. Elaboration: Vintage mechanized, of night to preserve all the organoleptic qualities of the grape, A time in the cellar, is introduced into stainless steel tanks where they held the maceration fermentation at a controlled temperature of 24-26ºC, which will last a few days and, then press. This wine will make a parenting 6 months in French oak barrels. -
Red wine Ferré i Catasús – Cap de Trons
“I am the youth, I may seem crazy, crazy and impetuous, but in the background I worry, I am Head of Thrones. ” Head of Thrones, it is one of the personalities most famous of Ferré i Catasús, developed with the first presses of the best grains of Cabernet Sauvignon, Merlot and Syrah, and from 2016, ecological. Elaboration: Vintage mechanized night to preserve all the organoleptic qualities of the grape. Once at the winery, is introduced into stainless steel tanks where the maceration – fermentation at a controlled temperature of 24-26ºC, that will last a few days. Subsequently, the pressing. Wine made with products authorized by the Catalan Council of Organic Agricultural Production (CCPAE). Pairing: Ideal for sharing in meetings, combined with aged cheeses and cured meats strong, the lamb, or wild game such as deer, wild boar and birds are also a good reason to unclog the Cap de Trons of Ferré i Catasús. -
Rosé wine Ferré i Catasús – Sóc a Rosat
“I am the happiness and the love, I am the delicacy, I am the femininity, I illuminate each day, I am a smile, Sóc un Rosat de Ferré i Catasús. " This rosé expresses the finesse and softness of Merlot, without ceasing to be aromatic and full-bodied, and without forgetting the greatness of belonging to the family of the Cabernet Elaboration: Vintage mechanical harvested at night at the optimal point of maturity. Cold pre-fermentation maceration during 6-8 hours. Fermentation in a tub of stainless steel to 15 -16°C. Pairing: With its ruby color and a graduation average, you can serve it with rice and pasta, providing the smoothness and balance that they need, but you can also enjoy with a fruit salad, combination that certainly will not leave indifferent to the lovers of good wine and the mediterranean diet. -
Red wine Vol d’ànima de Raimat
Vol d Ànima, formerly known as Ànima de Raimat, it is the culmination of our first 100 years of history. The tiles that dress up your tag are the same that look in the walls of the castle of Raimat from 1935, after the reform carried out by the architect Rafael Masó. This creation represents the soul of Raimat: a young red wine, modern, fresh, medium-bodied, with notes of cocoa, developed with the 3 red varieties that best express the terroir cellar: Cabernet Sauvignon, Tempranillo and Syrah.DEVELOPMENT (VINIFICATION)It starts with a grape harvest at night to preserve the primary aromas of the fruit. When the grapes reach the cellar, is cooled to a temperature of 15 ºC. A part of the grape is vinifica looking for a profile of the wine more fruity and fresh. Is achieved by keeping the temperature low for 24-48h and fermenting later 25 ºC. The other part of the grape is fermented at a higher temperature for greater texture and complexity in the wine. These two styles came together we offer a young red wine, modern, with lots of fruit and structure in the mouth.PAIRINGVol d Ànima de Raimat Red wine can accompany well to dishes of hunting, mushrooms, meats and legumes, as well as sausages and rice. It is a wine that is very versatile. -
Red wine Intramurs de Poblet
Intramurs de Poblet is a young red crianza wine of the Abadia de Poblet with varieties Tempranillo and Syrah. This wine exemplifies the tradition of producing wines in the Cistercian monasteries. Its elegance and finesse make it a good partner torroces, folders, meat light, vegetable and cheese. Aged for 4 months in French oak barrels. DEVELOPMENT (VINIFICATION)The vinification of this wine aims to respect and show both the intrinsic characteristics of the grape varieties that compose it as the special characteristics of the soil where he was born on this grape.PAIRINGThe elegance and finesse of Intramurs de Poblet Red make good companion of rice, folders, meat light, legumes and cheeses. -
Red wine Maria Brianda
Red wine Maria Brianda
Maria Brianda is a tribute to two ladies of great relevance in the history of the Five Villages (the FOURTEENTH century). Brianda, countess of Luna and Mary, your daughter, queen of Aragon. 50% Cabernet Sauvignon, 30% Grenache, 20% Syrah
