The colour in the elaboration of our Bohigas Rosado (Rosé) cava is obtained by slight low temperature maceration of grapes of the Trepat and Pinot Noir varieties. The second fermentation in the bottle is carried out in our underground cellars which maintain a natural temperature of about 16ºC all year round. In the cellars, completely […]
Cold maceration for eight hours to extract all the aroma precursors and to achieve the desired colour. Bleeding of the must and fermentation at low controlled temperature. Intense raspberry rose colour, with a violet rim. High aromatic intensity, showing some notes of pomegranate, watermelon, blueberries and redcurrants against a rose background. Fresh and creamy mouth-feel;
FAMILIA VALDELANA Rosé Garnacha Read More »
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 »
Traditional winemaking with destemming and cold maceration with the skins for 18 days. Two daily rallies at the start and one soft during the last days. Intense cherry red intense and bright. Fruit character balanced with balsamic notes, thyme, behind a cedar wood background. Blueberries and wild berries with a vanilla and cinnamon background. Great
DUQUESA DE LA VICTORIA Red young 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 »
Traditional vinification process. De-stemming and skin-contact maceration at low temperature for 18 days. Pumping-over process repeated twice a day at the beginning; just one gentle pumping-over at the end of the process. Deep cherry-red, with light purple hues. Abundant, ample tears, flowing slowly down the sides of the glass. High aromatic intensity, with prevailing notes
FAMILIA VALDELANA Red Tempranillo 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 »