The grapes are picked up by hand and put in small baskets by selecting them from the same vineyards. The vines follow the traditional system of “goblet” pruning. The alcoholic and malolactic fermentation are made at a controlled temperature in stainless steel tanks. This wine has stayed during 6 months in American oak barrels, in […]
VALSOTILLO Red roble Read More »
Both alcoholic and malolactic fermentations are made at a controlled temperature in stainless steel tanks. Aged: This wine has been kept for 6 months in French and American oak barriques in a 16th century underground cellar, at a constant temperature of 12ºC., conditions that make our wines have an excellent ageing and keep elegance and
VALSOTILLO Finca Buenavista Read More »
Collected in special boxes, each one weighing 20 kilos. Placed into a cold storage room at 5ºC for one day. Deep red-garnet colour with a violet rim; bright and beautiful. High aromatic intensity, with prevailing notes of cherry. Perfectly integrated scents of wild fruit and dairy products. Powerful and greedy entrance. Attractive combination of freshness
AGNVS DE VALDELANA Red Roble Read More »
Grapes harvested by hand then de-stemmed and stored in small stainless steel tanks. Fermentation at 26ºC. Pumped over three times a day for 20 minutes with delestage at mid fermentation to increase extraction of colour and extract of the skins. The wine is bled after 7 days of fermentation, before alcoholic fermentation has ended. Malolactic
BOHIGAS Red Garnatxa negra Read More »