White Wine

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White wine – Petit Bernat 2018

White Wine Petit Bernat 2018Production: 24.267 bottles Wine:Pressing, clarification, fermentation and rearing on mothers. Cold maceration before pressing. Alcoholic fermentation of 21 days at 16ºC.Oller del Mas is part of the Denomination of Origin Pla de Bages, a privileged area, surrounded by mountains like Montserrat, or the Parc Natural de Sant Llorenç del Munt i l'obac.

Rated 5.00 out of 5
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White wine Raimat Castell Chardonnay

Chardonnay is the varietal emblematic of Raimat. Crafted from the years 70, Chardonnay Raimat offers white wines, very aromatic, complex, fresh and fruity. Raimat Castell is the dream of a visionary, and his castle is the memory. A shield engraved in stone, found over one hundred years ago on the entry door shows a bunch of grapes and a hand. This symbol became the origin of the name Raimat (“Raïm”, grapes in Catalan, and “mà”, hand) and in the image of the brand. With Raimat Castell, we commemorate the origins of Raimat who endure with steadfastness as the walls of his castle.DEVELOPMENT (VINIFICATION)
The Chardonnay is gathered in three phases: the first with a potential alcohol of the 12% (to get the citrus flavors), the second with 13% (tropical flavors) and the third time with potential alcohol of 14% (flavors of ripe apricots). The grape arrives during the night, fact that allows it to reach low temperatures, to preserve the aromas of the variety and avoid oxidation of unwanted. Is performed a pressing immediate, to then make a natural clarification at low temperatures during 24-48h. Once clean, the wort, is decanted into a stainless steel tank with cooling system for performing a controlled fermentation between 16-18 ºC. After the alcoholic fermentation, the wines are preserved in tanks, avoiding oxidation, until the time of bottling. Thanks to the possibility of being able to harvest in a step-like manner, you get different styles of Chardonnay. The blend consists in mixing these styles to give complexity to this wine white, without straying from the initial goal: to maintain the expression of the fruit and the freshness.
PAIRING
Raimat Castell Chardonnay is the perfect complement to dishes containing white meat, fish, shellfish, rice, folders, and salads.
PRIZES ADD 2017
GOLD MEDAL MUNDUS VINI - 2018
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White wine Raimat Solana

Raimat has a continental climate with very strong and contrasted: it's very hot during the day and the evenings are very cool. This phenomenon gives the grapes a very intense. Therefore, the sun bathes the vineyards of Raimat is one of the principales the protagonists of our farm and Raimat Solana, a white wine smooth and creamy, with floral notes and white fruit, it represents.
DEVELOPMENT (VINIFICATION)
The grape harvest is during the night; fact that allows it to reach low temperatures, to avoid oxidation unwanted.After pressing, the wort passes through a heat exchanger of cold to get a temperature lower than 10 C to make a clarification of static and at the same time preserve the primary aromas. The must clean is decanted into a stainless steel tank with cooling system for performing a controlled fermentation to 16 ºC during 2 the 3 weeks. After the alcoholic fermentation, trasegamos wines (always with carbon dioxide gas in the tanks to prevent oxidation). The two varieties of grapes D. O. Costers del Segre are vinified separately. Once the fermentation and clarified wines, we proceed to develop the blend.
PAIRING
Raimat Solana is the perfect complement to dishes with birds, as chicken or turkey. Also with fresh salads, fish of all kinds, shellfish, rice and pasta.
PRIZES ADD 2016
SILVER MEDALMUNDUS VINI - 2017
Albariño / Rias Baixas: Fillaboa 2020

Box of 6Wine from the 70 hectares of vineyards of Fillaboa.This vintage is characterized by a long ripening period with start of the harvest by mid-September which resulted in a very concentrated must.
FILLABOA 2019
This wine comes from the historic Farm Fillaboa, of a vineyard 74 acres nestling in undulating slopes that linda, in its southern part, with the rivers Tea and Miño, a natural border with Portugal. 8 payments Fillaboa are part of the ‘blend’, the most representative and best quality of grapes including the part of the High Mountain that goes to the wine Fillaboa Selection of high-end.The soil texture is sandy-loam with pebbles and the age of the vineyard varies between 13 and 25 years old. The harvest 2017 it was more dry than the previous year, the spring came early and the plant began sprouting in early April, the growth was favoured by the temperature and lack of rain. In the summer, a drought inappropriate for this area triggered an advancement of maturation. The harvest began the 30 August, something unusual in the area
Albariño / Rias Baixas: Fillaboa Magnum in cardboard case

Wine from the 70 hectares of vineyards of Fillaboa.This vintage is characterized by a long ripening period with start of the harvest by mid-September which resulted in a very concentrated must.
FILLABOA 2017
This wine comes from the historic Farm Fillaboa, of a vineyard 74 acres nestling in undulating slopes that linda, in its southern part, with the rivers Tea and Miño, a natural border with Portugal. 8 payments Fillaboa are part of the ‘blend’, the most representative and best quality of grapes including the part of the High Mountain that goes to the wine Fillaboa Selection of high-end.The soil texture is sandy-loam with pebbles and the age of the vineyard varies between 13 and 25 years old. The harvest 2017 it was more dry than the previous year, the spring came early and the plant began sprouting in early April, the growth was favoured by the temperature and lack of rain. In the summer, a drought inappropriate for this area triggered an advancement of maturation. The harvest began the 30 August, something unusual in the area
White wine Javier Sanz Viticulturist – Javier Sanz Verdejo Magnum

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.
Pairing
It'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.
White wine Pazo selection Add Señorans

Pazo Señorans is a project initiated in 1989 by Marisol Bueno and her husband Javier Mareque, who have worked from the beginning to value wines from Rias Baixas. Pazo de Señoráns selection Add 2010 It is made exclusively from albariño from the magnificent plot Los Bancales, planted with strains over 45 years old. Wine grew over 30 months on lees and more than one year in bottle before marketing. A great white guard to enjoy now or over the next 5 years old.This is one of the most prestigious and award-winning white wines of our country. International Wine Challenge She recognized him as Best White Wine of Spain.Limited production: 15.000 thousand bottles.
Sale! 2018

White wine Albariño Pazo Señoráns 2019

The add 2018 It has been characterized by the excellent health of the vines and intense heat. A winter and a warmer than normal spring forward vegetative state 15 days that lasted during the summer in anticipation of the date of the harvest in late August. The vegetative cycle went smoothly, with good flowering and without notable pests. In summer drought he worsened and in August began to see signs of dehydration in clusters, rains in early September the balance returned to the vineyard. This vintage wines are characterized by having more volume due to the warmth of the same and a good freshness. A vintage to enjoy being young or as is standard in the great wines of the area, to save a few years.
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Albariño Friars Sea

The add 2017white wine pale yellow lemon gold tones and crystalline. In nose aroma gives us a wide range of citrus compound, accompanied by hints of ripe fruit. elegant and fresh in the mouth, with frank and intense aftertaste retronasal.
White wine Pazo Señoráns Collection 2015

Pazo Señorans Collection It is a white wine of the O.D.. Rias Baixas produced by the winery Palace Señorans. This wine is a varietal variety Albariño.The grapes used for the preparation of Pazo Señorans Collection comes from lowlands located near the sea, which it exerts a great influence on the growth of clusters.The soil in which the vineyards are located Albariño is Xabre (clay).After a manual harvest in plastic boxes, Pazo Señorans Collection goes through a meticulous selection in micro plots grains.This wine then macerated with their skins and alcoholically ferments at controlled temperature of 16º.Finally, Pazo Señorans Collection ages for at least five months in deposit with the lees and then rests in the bottle about 30 months.Pazo Señorans Collection born from the vintage of 2011 used for wine Pazo Señorans. The winery reserved a limited number of bottles that hit the market after two years of aging.
White wine Mas d'en Blei – Clos Martina Magnum

PRODUCTION 4.000 bottles.
VITICULTURE Grapes coming only from the Mas d'en Blei estate. Vineyards on terraces of slate (licorella). Vintage hand. Selection in table. Development separated by varieties.
VINIFICATION Pre-maceration in cold during 24 hours. Pressing to racking to a tub where it is kept other 24h. Fermentation in new French oak barrels (Q. Petrea) of 300 liters, fine grain and medium toast light. Parenting 6 months with lees and "battonage" journal. Stabilization in cold, the natural way (seasonal), not induced. Bottled: 1 year in the bottle.
AWARDS GOLD medal INTERNATIONAL WINE CHALLENGE 2016.
White wine Celler Credo – Aloers Magnum

It was called ‘Aloers’ to the farmers of the Middle Ages who were the owners of the land that they cultivated. The aloers were free of any provision or census.
The white wine Aloers come exclusively from the family vineyards of the Pedra Blanca, located in the comarca of the Alt Penedès (Barcelona) and cultivated following the principles of organic farming and biodynamic.
We work the vineyards, leaving to grow a ground cover spontaneous, important to fluff up the soil and regulate the retention and the drainage of water in a rainfed cropping as we practice.This cover is essential to promote biodiversity and balance in the ecosystem of the vineyard, where we apply treatments with medicinal plants (phytotherapy) to control the presence of fungus and strengthen the strains of a totally natural way.
The grape harvest at Celler Credo is carried out by hand to ensure the excellent quality of the clusters.
Aloers provides the freshest and most genuine expression of the Mediterranean variety Xarel lo grown in calcareous soils.. It is a wine of great vitality and a long journey in a bottle.
Produced from the maceration for a few hours with the stalks and to work with the lees during the time of approximately a month and a half. The fermentation takes place with yeast own from the vineyards of Celler Credo.
Aloers look for the maximum expression of the terroir and, therefore, you can present natural sediments the result of a minimal intervention. The vinification and the bottling are done in our property.
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Albariño / Rias Baixas: Mar de Frades ( 2019 )

DEVELOPMENT: The grapes harvested in season , crossing selection belts where clusters that are not "perfect" separate. Thus we get even more difficult years, qualities are very high. At harvest 2013, between 8 and 10% bunch coming from the field were removed in this process. The selected grape, macerated for periods of 10 and 20 hours depending on the starting, obtaining some aromatic musts, clean and great potential. Fermentations, slow and controlled, bound acidity, slightly higher than in the previous harvest, has moved to wines giving a special vividness, reminding one of the best vintages of the last decade Albariño.CATA: Color lemon, with golden flecks and bright green lime reflection skin. The nose shows notes of pome fruits like green apple and pear especially blanquilla; all about a subtle and persistent floral background. In the mouth the tour is spirited, leaving a fresh feeling, with continuity that made the nasal phase (flowers and green fruit about to mature ....). The final step is saline, with mineral notes and a reminder of ginger mixed with feelings of lychees and other exotic fruits.
White wine Bodegas Baigorri – Baigorri White Fermented in a Barrel 2014

White wine elaborated with grapes of the variety Viura and Malvasía. Macerated a few hours with their skins for later move to press. The fermentation and aging is done in new barrels of French oak with a toasty-specific, together with their lees, batonándose regularly during 8 months.
PairingWine is especially indicated for any kind of fish. For its preparation and its structure allows to combine even meat light poultry such as chicken, turkey, partridges, duck...and the different ways to make it. It is a specially selected wine to snacks of cheese, tables of iberian and nuts.
White wine – Staff

VineyardsBordón blanco is a dry white wine, made from the white grape variety native to most classic of Rioja, Viura. This variety is also known as Macabeo in other areas, mainly in Catalonia.We use grapes from vineyards of The Rioja Alta that result in this wine of great balance with fruity notes.
ElaborationExtraction of the must and fermentation in stainless steel tanks at a controlled temperature of 16 C to enhance the fruity aromas of the variety.PairingFish, seafood, vegetables, vegetables, appetizers and goat cheese.
White wine Amodiño

Amodiño Albariño it is a singular wine of slow fermentation whose subsequent aging is carried out with its own lees, with the of add earlier and the later. It is precisely this peculiarity which gives it a unique character and an evolution in the bottle, rich in nuances, through his long life.Under the warranty that offers a Designation of Origin Rias Baixas, the vineyards of this Amodiño Albariño are distributed in privileged areas within the varied orography of the Valley of the Salnés and Ribeira del Ulla. The harvest of the harvest of the year 2015 occurred during the last week of September and first of October, carrying out green pruning and a later selection in each plot as the clusters reached its maturity.After the selection of the clusters in the winery and subsequent maceration - a process that lasts between eight and ten hours - with the skins, its fermentation is spontaneous and takes place with their own indigenous yeasts at a low temperature and very long.It was aged on its fine lees, performing beating monthly in tank stainless for twelve months, to which he is joined by three months with the lees of the vintage previous (2014) and three with the rear (2016). Next, matured five months in cuba, and it was bottled under the iconography and the design of Eladio Piñeiro in December 2017. Your marketing begins already in march 2018.Piñeiro produces this Amodiño Albariño in their cellar Frore of Carme, space in which their wines acquire the exceptional conditions of soils of different zones of influence of the Estuary of Arousa.This 100% Albariño of skin maceration will provide any of your events a special touch and intense. As own of the galician land that is, a cup of Amodiño Albariño maridará perfectly with any tray of fresh seafood to happy lobster, mussels or crab, among other options. Also with fish such as cod, tuna or turbot will be an excellent idea, although for those that prefer to combine with meat products, it is recommended that you do with poultry.Also, pair with dishes with soft cheeses elaborated with milk of goat, with creamy risottos, or with pieces of sushi, for those of you that are regulars to the japanese food.
White wine Envidia Cochina Albariño

Envidia Cochina - Tête de cuvée, occurs in soils with exceptional conditions, practicing a viticulture and the process of development unique. Our vineyards have an average age of more than 30 years old, carrying more than eight out of transition to the biodynamic.Packaging: Label that mimics a “clipping” of the press of an article on the Envy with a bullet, each add, the comic book bears the title the own brand of wine, creation of Eladio Piñeiro, design and realization Jaime Asensi.The vineyards are distributed in privileged areas within the varied orography of the Val do Salnés. The harvest of the harvest of the 2016 it was during the penultimate and last week of September. After the manual picking of the grapes in the vineyard and a further selection in the winery are macerated (8-10 hours), is done foot of cuba days before to assist the spontaneous fermentation with its own yeast, “wild”, fermented at a low temperature very long.After fermentation, of all the harvest, we selected the top of the vats of that vintage with more fruity (Tête de Cuvée). Have aging on its own fine lees from 6 months (performing beating weekly 3 first few months and monthly the 3 following), the blend final is the result of the assembly with a 15 % the add above (2015) intended to Frore of Carme (which, until that time, it was aged on its fine lees with beating monthly, during 1 year, more 3 months with the lees of the vintage following (2016), more other 3 months maturing in tank of stainless steel).Bottled, on day Flower, and started its marketing in the month of June 2017.
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Albariño white wine Leiras

In this white, produced in the Rias Baixas, to the Codorníu Group, you will find freshness, minerality and elegance, three qualities that define the wines in the subregion of Val do Salnés, from where come some of the best Albariños of the D. Or.Piles (farms in galician) it is a single variety of grape Albariño (100%). This wine pairs perfectly with fish, seafood, snacks, rice or pasta. Its structure allows also to accompany white meats or sausages.
White wine Edra BlancoLuz

ʱ??BlancoLuz", that makes lovers of white wine to have the pleasure at your fingertips. This vid, almost unknown in the vineyard Spanish, provides a wine, wine of good table, is made to the 100% with the variety Viognier white full-bodied with a texture that is too smooth. The attack evokes aromas of flowers very fine, as honeysuckle, rosemary and fresh fruits such as pineapple and apricot, evolving then to the pear sweet, and ending curiously enough in aromas intrísecos to our climate, as dried fruit and lightly toasted. It is also spicy and for its high maturity, fills the mouth of honey and sweet sensations. Perhaps the 2012 is the best add up to now, spectacular.There is a variety easy in your culture and has been crafted with care and maximum protection. Unknown in our area, for that reason it will be labeled as Table Wine. The vintage and the variety on the back.To move all the work done in the vineyard to your glass of wine, it is macerated in cold to extract all their treasures trapped in the skin of the grape and transferring them to the liquid gold, the must, with the care of a fermentation soft, are transformed into an explosion of sensory when it is about the wine to our senses. A small fraction is fermented in oak barrels, to achieve an unforgettable experience when you decide to try it. White fish and shellfish such as crab, lobster and scallops make their smoothness engolosine your mouth.The photo of the label, “Ne Timeas I”, it is the work of artist Mary Pi Rivera, huesca international recognition.
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.
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.
Pairing
It'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.
White wine Javier Sanz Viticulturist – Rey Santo Verdejo

The white wine Javier Sanz Viticulturist Rey Santo Verdejo it belongs to the D. O. Wheel. The culture is done on poor soils with boulders on the surface (what facilitates drainage) and subsoil clay and limestone.
White wine Viña Oropendola Verdejo

Comes from a selection of vineyards of the Verdejo variety arranged in vase and with an age between 40 and 120 years old. The vineyards are located on soils of alluvial terraces and rocky near the margin of the river Duero.
Foster
3 months in tank on lees with Batonnages biweekly.
Fermentation
During 21 days at a temperature of 14-16ºc
Time of Maceration
16-20 hours film in cold at 10 ° c
White wine Legaris – Legaris Verdejo

With Legaris Verdejo the winery entered in the D. O. Wheel. White wine modern for their taste and aromas, stands out as the perfect combination between the explosion of fruit and the elegance floral. The Verdejo variety provides intense aromas of white fruits and a hint of citrus (lemon). The innovative use of screw cap preserves perfectly the qualities of the wine until the time of consumption.
DEVELOPMENT (VINIFICATION)
Vintage night mechanical training in the trellis and day manual in vessels. Reception of grapes in the hopper, de-stemming-crushing, maceration in the press for 2-4h and subsequent pressing. Desfangados static and flotation, alcoholic fermentation at low temperature (14 ºC) with selected yeasts.
VINEYARD (VITICULTURE)
The area of vineyards controlled is 2.100 hectares provided by a 300 suppliers of grape. The largest concentration of vineyards are registered in the municipalities of Wheel, Sawn and Dried in the province of Valladolid and in the boundary zone of the province of Segovia, in the D. O. Wheel. The vineyard is located at an altitude of between 700 and 850 meters above sea level.The soils most characteristic are the “gravel”: soils brown, stony with good aeration and drainage. The traditional training has been the glass, while in recent years all new plantings are done in trellis.
PAIRING
Legaris Verdejo is a white wine that harmonizes perfectly with tapas, rice, salads, fish and pasta.
White wine Codorniu (Wines of the Passer) – The Talk

Poppies in the wind seem to be rotated towards the lilies, commenting on the generous spring in the highlands of Wheel. On the stony ground lies a sea of vineyards of Verdejo. Smooth, golden, its grapes provide the harmony of the aroma of fruit madura, and light notes of fresh green aniseed in the white Wines of the Passer - The Talk.
DEVELOPMENT (VINIFICATION)
The grape harvest, with all the care in order not to lose its fragrance. We separate the stems from the grapes and maceramos a few hours the berries to release the evocative aromas contained in the skin of grapes, and pick them up in the wort. The must is fermented at a low temperature (14 ºC) slowly revealing the aromatic expression of this variety.
VINEYARD (VITICULTURE)
Vine in glass on floors brown, stony are the traditional landscape in the area of Wheel; in good relations with new trellised vineyards, showing a balance of tradition and modernity.
PAIRING
Wines of the Passer - The Talk is a white wine that harmonizes perfectly with creams, salads, sautéed vegetables, incoming, seafood, smoked, white meat, legumes and pasta or rice dishes.
White wine Murua Fermented in a Barrel

The estate of Murua is composed by 110 hectares of own vineyard. The strains of the autochthonous varieties such as Viura, Malvasía and White Garnacha are between 40 and 80 years of age and are true gems located in the headwaters of the vineyards, cultivated as it was formerly in Elciego and the rest of The Rioja Alavesa.
The add 2016 he presented with a mild winter in terms of temperatures is referred to. The spring was cool and cloudy, delaying the sprouting. Summer came very dry and warm, regaining the time lost in sprouting. The nights were cool, allowing the plant to rest and have a good level of development without suffering. We had exceptional returns due to good weather favorable to obtain a high quality and a good production. The sanitary state was perfect also because of the good weather during the harvest.
Limited production to 7.590 bottles.
VINIFICATION AND AGEINGFollowing a traditional process, the wine was fermented in new barrels of French and american oak for 15 days. Once the fermentation terminated the wine was raised in the same barrels and on their lees during 7 months then moved to the bottle of Murua.
White wine organic Ezar – 714 Ezar White 2015

Production
100% ecologicalPairingPerfect companion for young cheese and flash cures, olives, tapas of smoked, carpaccio, fresh salads, mushrooms and cold soups. Especially indicated with fish, rice dishes and seafood, en general. It is a suitable choice for the artichokes and asparagus. Being a white wine with body, it can accompany meats.
White wine Valenciso White

Valenciso White fall in love lovers of great white wines. The white Grenache and the last months in the barrel will bring aromas of wood, subtle and respectful with the fruity character of the variety. The result is a very well-balanced wine, it displays citrus aromas and bakery. It is sweet, surrounding, long and fresh. Sheer elegance and strength, in this vintage renews its image with a new bottle in burgundy.Pairing
Hake with a sauce of leeks and clams, cod brandade, wok of vegetables and lobster.
White wine Bodegas Bilbaínas – Viña Pomal Tempranillo blanco Reserve

Viña Pomal Tempranillo Blanco Reserve part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. A variety suitable for cooler zones, with an early maturation. The expression fresh white flowers and citrus, sumamos the complexity of ageing in oak barrels.
DEVELOPMENT (VINIFICATION)
Maceration of 8 hours with the skins. Fermentation in the barrel (15 ºC), working with batoneados during the first 4 months. Breeding total of 12 months in new French oak barrels and american 1 use. Raising minimum in bottle 12 months (Reservation).
VINEYARD (VITICULTURE)
Selection of suppliers. Vineyards in Haro (450m) and Tudelilla (740m), of the D. O. Ca. Rioja.The add 2014 had a cold winter in which sprouting was brought forward due to the high temperatures and low soil moisture in the spring. After flowering it produced a curd excellent, although the lack of rain made the veraison was delayed as compared with previous years. The maturation was slow and somewhat irregular, so the harvest was delayed. In the case of the white grape, this slow maturation favored graduations balanced and an acidity that give the wine the capacity to suitable of aging. A key part in the vineyard has been the pruning, that made a early has insured the health of the clusters.
PAIRING
Viña Pomal Tempranillo Blanco Reserve is the perfect complement of spice dishes, seafood or fish.
AWARDS
93 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
92 POINTS JAMES SUCKLING 2018
92 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
92 POINTS ROBERT PARKER 2018
90 POINTS WINE SPECTATOR 2017
White wine Bodegas Bilbaínas – Viña Pomal Maturana blanca 2016

Viña Pomal Maturana Blanca part of the collection of single varietal Bodegas Bilbaínas, Viña Pomal Wines Unique. The Maturana Blanca is also known by the name of Ribadavia. It approved its use in the D. O. Ca. Rioja 2007, although it is the variety oldest of which we have written knowledge in Rioja, as cited already in 1622. It is a variety of good fertility, presents a small bunch and berry elliptical, also small in size. It is early in its development, and it is remarkable for its low pH, with a high content of tartaric acid and low in potassium. Presents the disadvantage of high sensitivity to botrytis, so that is exacting in her follow-up.DEVELOPMENT (VINIFICATION)Spontaneous fermentation in american oak casks new. Work of the lees during 3 months. Subsequently raised in French oak for 4 months.VINEYARD (VITICULTURE)
Comes from the estate Paceta 14, located in the municipality of Haro, still the plot bordering with the basque Country and Burgos, a few 100 meters. Plot 17 years of age, grafted plants in Ribadabia on 110R, framework 2.6*1.2. It is a farm located in the privileged enclave sheltered from The Shells of Haro. At an altitude of 448 meters and oriented North-South,with a marked Atlantic influence. The morphology of the plot is composed by narrow lines, following the curves of level. Account with a surface of 0,66 hectares of D. O. Ca. Rioja.
AWARDS
93 POINTS ROBERT PARKER 2018
92 POINTS TIM ATKIN (UK) - RIOJA REPORT 2018
91 POINTS JAMES SUCKLING 2018
White wine – Viña Pomal

DEVELOPMENT (VINIFICATION)
Viña Pomal Blanco is made from the traditional varieties of the region: Viura and Malvasía. After de-stemming, a short maceration (6h) and its subsequent pressing. The flower must is fermented in casks of american oak and French oak (50/50) new at a temperature of 15-18 ºC, staying in these 4 months in contact with its lees. Aided by soft batonages, the wine increases its complexity and its wide volume in the mouth.
VINEYARD (VITICULTURE)
The farm is located in floodplains of the Ebro river and the border with him, it is one of the first of the Rioja Designation of Origin when we cross the gorge of the “Conchas de Haro”. This area, at the meeting of the influences of the atlantic and mediterranean, makes the vineyard is located in a boundary area of cultivation. It is here where better to develop the finesse and aromatic expression of our varieties. Soil: alluvial land, deep and fresh, with an abundance of boulders that ensure their maturation. Texture franco-tailed. Varieties: the Viura gives the base of this wine, giving weight and nuance. The malvasia, the spark, winning the wine in freshness and fragrance.
PAIRING
Viña Pomal White harmonizes perfectly with dishes such as fish and seafood, but also light dishes such as vegetables, cheeses and creams.
White wine Bielsa Ruano – The Noi of the Sax 2019

DEVELOPMENT
Fermented at a controlled temperature. Preserved during 2 months with the lees.
White wine Celler Germans Balart – The destraler blanc

DEVELOPMENT
Dry white wine. Fermentation at a controlled temperature of 18ºC in stainless steel tanks.
White wine, Scala Dei Massipa

Massipa is the reissue of one of the wines from the cellar that had been developed in the past with the name of “White Scala Dei”. With this wine, want to show the fresh face of the Garnacha Blanca in the Priory in conjunction with the low Chenin blanc. Comes from a single vineyard historical, The Massipa, planted with white varieties. A white sleek and subtle that has demonstrated a good capacity for ageing.
DEVELOPMENT (VINIFICATION)
We harvested the Grenache and Chenin: the Grenache is at the point of maturation that we consider it appropriate to, and the Chenin helps us to maintain the acidity. Already in the cellar, are pressed together, the two varietals, is desfanga the wort and is transferred to a concrete tank where fermentará at a controlled temperature of 16-18 ° C with indigenous yeasts. Once finished the fermentation, is transferred to remove the lees thick, and subtract just fine. During the first two months of ageing is done a battonage per week and remains in the deposit; from the two months starts static ageing with lees on the bottom of the foudre.
VINEYARD (VITICULTURE)
This is a wine of a single vineyard, The Massipa, located just to the side of the vine of Masdeu, with east orientation, to 650 meters of height and clayey soil red with inlays of gypsum. The vineyard has 45 years and is the only one with white grapes of Cellers Scala Dei. A road divided the vineyard in half: to one side there is the White Grenache and the other of the Chenin, planted by the Sr. Peyra at the end of the 80 with the arrival of varietal French at the Priorat.
AWARDS
93 POINTS ROBERT PARKER 2018
90 POINTS YEARBOOK OF WINES (THE COUNTRY) 2018
White wine Mas d'en Blei – Clos Martina

PRODUCTION 4.000 bottles.
VITICULTURE Grapes coming only from the Mas d'en Blei estate. Vineyards on terraces of slate (licorella). Vintage hand. Selection in table. Development separated by varieties.
VINIFICATION Pre-maceration in cold during 24 hours. Pressing to racking to a tub where it is kept other 24h. Fermentation in new French oak barrels (Q. Petrea) of 300 liters, fine grain and medium toast light. Parenting 6 months with lees and "battonage" journal. Stabilization in cold, the natural way (seasonal), not induced. Bottled: 1 year in the bottle.
AWARDS GOLD medal INTERNATIONAL WINE CHALLENGE 2016.
White wine – Bernat Oller Blanc de Picamolls

Production: 12.133 bottles
Winemaking:
Caught by hand. Maceration in cold before pressing. The black grape is vinifica as Blanc de Noirs.
The black grape, has done the fermentation and the ageing eggs of concrete for four months. The white grape has made the fermentation and the aging in two different items.
Stainless steel tanks. Fermentation of 21 days at 16ºC. Parenting mothers total, during 5 months with stirred weekly.
White wine Sant Joannes Xarel.what

Elaboration:Manual harvest of the last days of September. Clarification for one night (12h.) to 13ºC. Fermentation in stainless steel tanks at a controlled temperature (15ºC-17ºC). Stirring of lees daily during the winter. Coupage before bottling with wine remained in French oak barrels, corresponding to the previous year (approx. 10%), add elegance feature.
White wine Pere Olivella Galimany – White

The origin; vineyards of the finca's own farm Can Pere del Maset. We used the same trilogy of varieties that allow us to produce our sparkling wines of cava, the Maccabee, the Xarel • lo and Parellada. Viticulture dry, do not irrigate. Rational use and fully controlled from the copper and sulphur to try to minimize your use. We use sexual confusion to control Lobesia botrana (the european grapevine moth). Only use organic fertilizers. The harvest is performed in its optimal state of maturation phenolic, in the early morning hours, 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:By gravity in the winery, derrapado and later crushed soft grape after gentle pressing of the paste at low pressures and alcoholic fermentation at a controlled temperature. There is No step by wood.Pairing:It is a wine that is very versatile, that allows for a varied selection of dishes and various cuisines. Highly recommend it but some dishes that we can harmonize perfectly with this wine, different starters like mussels steamed, the salads, rice or warm salad of seafood, sushi and sashimi, you can also accompany perfectly a grilled fish (a good sole) .
White wine Giró del Gorner

The wine Blanc Penedès of Turned the Gorner is a classic Penedès. A wine that aims to recover the wines of our ancestors, developed basically with the typical varieties, the Penedès: Macabeu, Xarello and Parellada. There are No more secrets that few vineyards pampered, a few selected grapes, a gentle pressing, time and enjoy it.
Elaboration:
Smooth extraction of the flower must. The fermentation has gone by very slowly, between the 15 and 18ºC.
Pairing:Perfect to accompany appetizers, salads, fish and seafood, cheeses and light white meats
Cino Credo - Estrany white wine

‘Estrany’, that offers something unexplained, and that excites the curiosity. What was strange in the wine of our grandparents?The white wine Estrany comes from the vineyard Serral del Bosc, extremely calcareous soilsand frank texture (balance between arenas, silts and clays). It is a self-owned vineyardlocated in the Alt Penedès region and cultivated following the principles of organic farmingand biodynamics.At Celler Credo, we work the vineyards, leaving to grow a ground cover spontaneous, very important for loosening the soil and regulating the retention and drainage of water in a crop ofdry land like the one we practice. This carpet of vegetation it is essential to promote biodiversity and balance in the ecosystem of the vineyard, where we apply treatments with medicinal plants (phytotherapy) to control the presence of fungus and strengthen the strains of a totally natural way.The grape harvest at Celler Credo is carried out always at hand to ensure the excellent quality of the cluster. Before pressing, the grapes destined to the production of the Estrany passes through the selection table manual.Estrany retrieves a way ancestral to develop, when the wine is maceraba with the skin of the grape. It is a work with the grape skins taken to the limit and that aims to show the Xarel lo variety without concessions and with total frankness., deep and rough elegance. The fermentation takes place with yeast own from the vineyards of Celler Credo.You can present natural sediments the result of a minimal intervention. The vinification and the bottling are done in our property.
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..
Vino blanco Ferré and Catasús - Somiatruites

“I am the dreamer, I never leave ilusionarme and create, never stop dreaming and believing, always looking for new projects and developments, I am Somiatruites from Ferré i Catasús "Somiatruites has a strong personality. It is a wine very aromatic that represents the full force of the white wines of the Penedès, that leads us to a wonderful journey through our land. Of your body get out a range of floral and fruity aromas. After enjoying its aromas, surprises us with an acidity ideal, able to create a communion that is perfect for any type of palate, for any requirement. Somiatruites is proud and secure. Proud of its origins, and insurance of its evolution.Elaboration: Grapes from the harvest is mechanized in the night to preserve all their qualities. Preparation and fermentation of the varieties separately at a controlled temperature of 16ºC. Wine made with products authorized by theCatalan Council of Ecological Agricultural Production (CCPAE).