The grapes were harvested in the middle of September, after having heavily monitored and followed the ripening process in the vineyards. The different vineyards are harvested separately according to ripeness. The grapes get to the winery, and are slightly pressed, being only the gravity most or “mosto flor”, the one to be fermented. No selected […]
PERLA MARIS Verdejo Read More »
The vinification begins with the pre-fermentative maceration before pressing. After that we begin with the alcoholic fermentation in stainless-steel tanks, with a daily control of the temperature, density and sensorial analysis. The wine is stored in concrete tanks until its future bottling. Pale yellow with greenish hues. Elegant and varietal. Fruity aromas mainly of tropical
TERRAPLEN White Viura Read More »
The Grenache is harvested from the vineyards on the Can BatlleVell estate in Gelida. The grapes are de-stemmed and line cooled to 5ºC before entering the press. Slight cold maceration in the press followed by gentle pressing to extract only 60% of the grape. Controlled fermentation at 16º. The wine is maintained in contact with
Cold maceration. Fermented at low controlled temperature for two weeks. Alcoholic fermentation in French oak barrels; left on its fine lees for three months. Greenish-yellow colour with a bright rim. Well defined aromas of tropical fruit; subtle notes of vanilla. Careful selection of the grape perceived in the mouth. Aphrodisiac, with fine and soft tannins.
AGNVS DE VALDELANA White Malvasía Read More »
Manually harvested. The grapes are de-stemmed and line cooled to 5ºC before entering the press. The must is kept in contact with the skin for four hours in the press, a special cold maceration whose purpose is to extract the power and typical aromas and the expression of the structure of this variety. The 60%
BOHIGAS Xarel·lo White Read More »
Cold maceration, fermentation under controlled temperature for two weeks. It is preserved for three months with its fine material, protecting it from oxidation, adding volume and complexity. Pale yellow with greenish reflections. Very intense in the nose, tropical fruit, passion fruit, mango. Fruitful memories of bone, apricot, peach, white fruit macedonia with flashes of fennel.
DUQUESA DE LA VICTORIA White Read More »
Cold maceration. Fermented at low controlled temperature for two weeks. Stabilized for three months on its fine lees to prevent oxidation which adds further complexity to the wine. Yellow with green hues, bright and clean. High aromatic intensity, tropical fruits, banana, pineapple, some floral hints in the background. Clean, silky and fresh. Lively, balanced acidity.
FAMILIA VALDELANA White Read More »
Cold maceration of whole grape grains. Soft and intense pressing. Naturally strained and fermented at low controlled temperature. Stabilized on its fine lees until its bottling. Clean and bright, yellow with green hues. High aromatic intensity, with highlights of fruit jams, quince , dried apricot, floral tones. Unctuous and persistent. Perfect balance between sweetness and
FAMILIA VALDELANA White Semi-Sweet Read More »
Sustainable vineyard under integrated production located in O Rosal at medium height slopes between the Miño River and the Altantic Ocean. Winemaking: On fine less in stainless steel deposits. Soil: Granitic, sandy and very permeable, producing very fine wines with balanced acidity. Atlantic climate, mild temperatures during the summer allowing a slow and gentle ripening