WINES

After being harvested, the grapes were crushed and underwent a cold pre-fermentative maceration (5º C) during three days to obtain fruity aromas and enhance the intensity of the color in the wine. Fermentation took place at 25-26º C to extract silky tannins. After finishing the malolactic fermentation, the wine was aged for 12 months in previously used French oak barrels. After bottling, the wine was left to evolve during other six months before it was released into the market.

Color: violet red with ruby hues

Aroma: red fruits that remind of red-currants, plums and raspberries, with notes of tobacco and black chocolate.

Flavor: juicy red and black fruits, with a firm structure, fine and enveloping tannins in addition to a good persistence.

Pairing: It combines very well with cheeses, red meats, game and well-seasoned pasta.

Tº: 16º C

Alcohol: 13.5%

pH: 3.34

Total acidity: 3.83 g/L

Residual sugar: 2.79 g/L

After being harvested, the grapes were crushed and underwent a cold pre-fermentative maceration for three days to obtain fruity aromas and enhance the color intensity of the wine. Fermentation took between 26-28º C to extract silky tannins. After finishing the malolactic fermentation, the wine was aged for 12 months in previously used French oak barrels. After bottling, the wine was left to evolve during other six months before it was released into the market.

Color: violet red with purple hues

Aroma: intense black fruits that remind of blackberries, in addition to notes of herbs and spices, such as cinnamon and clove.

Flavor: rich in flavors of red fruits with notes of tobacco and white pepper.

Pairing: It makes a great combination with lean meats, duck, turkey and pulses.

Tº: 16º C

Alcohol: 13.5%

pH: 3.37

Total acidity: 3.69 g/L

Residual sugar: 2.94 g/L

The grapes were harvested by hand and a bunch selection was carried out in the vineyard. Once crushed and destemmed, the grapes were macerated at a low temperature (5º C) for three days to obtain fruity aromas and a deeper color. The fermentation temperature was kept around 25º C to achieve a soft extraction and smooth tannins. After finishing the malolactic fermentation, part of the wine was aged for ten months in previously used French oak barrels and later kept for six more months in the bottles.

Color: De color rojo intenso con toques morados.

Color: Of intense red color with purple hues.

Aroma: fresh red fruits, like cherries and raspberries, with notes of white pepper and cedar.

Flavor: the character of its fruit reflects the fresh climate of its origin, with a tense acidity and great juiciness. Of medium body, it delivers elegant tannins and great freshness.

Pairing: It makes an ideal companion to white cheeses, pasta with tomato sauce and stewed meat.

Tº: 15º C

Alcohol: 13%

pH: 3.28

Total acidity: 3.98 g/L

Residual sugar: 3.24 g/L

Acidez Total: 3.98 g/L.

Azúcar Residual: 3.24 g/L.

The carefully selected grapes were softly crushed, keeping approximately 20% of whole berries for an enhanced fruit expression. After a pre-fermentative cold soak of three days, the must was inoculated with selected yeasts to start the alcoholic fermentation. The wine completed the malolactic fermentation in barrels of 300 and 500 liters where the wine was kept for 10 months. After bottling, it was aged for six months before being launched to the markets.

Color: bright cherry-red color

Aroma: is shows great typicity with intense fruit aromas that remind of raspberries and cherries, with pleasant notes of roses, cinnamon and moist earth.

Flavor: rich in fresh red fruits and spices, it shows a delicate body, an elegant structure, good balance and intensity as well as a long ending.

Pairing: Ideal to match with oily fish, like cod and sea bass. Also with hams, pasta, fresh cheeses and creamy soups.

Tº: 14º C

Alcohol: 13.5%

pH: 3.25

Total acidity: 3.31 g/L

Residual sugar: 3.09 g/L

The grapes were harvested by hand and, to obtain the juice, they were pressed in a pneumatic press. The must was further decanted at a low temperature to reach the greatest clarity. It was then fermented with selected yeasts in stainless steel tanks at 10-12º C, thus allowing to develop the entire potential of the variety, with pronounced citric notes. To preserve its freshness and increase its volume on the palate, the wine was kept on its finest lees until its bottling.

Color: bright and shiny yellow

Aroma: citric fruits, such as grapefruits and limes, with soft notes of fresh herbs, like lemon grass and lemon verbena.

Flavor: Very fresh, citric, juicy and intensely fruity, with a mineral touch, a good volume and a long finish.

Pairing: Excellent as an aperitif but it also makes a great harmony with sushi and fresh seafood.

Tº: 7 – 10º C

Alcohol: 13.5%

pH: 3.18

Total acidity: 4.99 g/L

Residual sugar: 4.27 g/L

This year, temperatures were somewhat higher than the historic average for March, so the grapes were picked by hand on March 5, a bit earlier than usual, to maintain the freshness and the variety’s typical aromas. Once in the winery, the whole grape clusters were crushed and, after pressing, the juice was cold decanted to obtain a very clear must. Fermentation was carried out in stainless steel tanks with controlled temperature and the wine was bottled at an early stage to keep a lively fruit expression.

Color: pale yellow with a pearly hue

Aromas: intensely aromatic, with notes of flowers such as orange blossoms, roses and jasmine, and of white fruits, such as lychee and melon.

Flavor: of creamy texture, it offers a good body and a pleasant balance between sweetness and freshness. It is persistent, balanced and very fragrant.

Pairing: It makes a great harmony with aperitif snacks, charcuterie, fine pickles, white meats and all kinds of deserts.

Tº: 12º C

Alcohol: 13%

pH: 3.2

Total acidity: 4.0 g/L

Residual sugar: 5.63 g/L