Alcoholic and malolactic fermentations are made in stainless steel tanks at controlled temperature. Aged: This wine has been kept in American and French oak barrels for 24 months in a XVI century underground cellar, with a constant temperature of 12º C. The wine is bottled and ages in the cellar for a minimum time of […]
VALSOTILLO VS Reserva Read More »
The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 30 months in American oak barrels in an underground cellar from the 16th century and at a constant temperature of 12ºC. The wine is bottled and left to stand in the cellar at least
Valsotillo Gran Reserva 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
Collected in special boxes, each one weighing 20 kilos. Placed into a cold storage room at 5ºC for one day. Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 12 months, using French oak barrels (50%) and Russian oak barrels (50%). Deep cherry-red colour; clean and bright.
AGNVS DE VALDELANA Crianza Read More »
Collected in special boxes, each one weighing 20 kilos. Placed into a cold storage room at 5ºC for one day. Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 24 months, using French oak barrels (50%) and Russian oak barrels (50%). Deep, intense red colour with a
AGNVS DE VALDELANA Reserva Read More »
Fermentation temperature between 28°C and 30°C. High concentration of polyphenols, reaching 28 points of color. Malolactic fermentation in new Allier French oak barrels. Afterwards it remains in barrel for 10 months with its corresponding racks. Bright and clean, violet color, very deep. The nose is very fresh, elegant and intense, with notes of fresh fruits:
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 »
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
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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 »
Pre-fermentative maceration at low temperature and spontaneous alcoholic fermentation. Malolactic fermentation in French oak barrels. Aged for 12 months, using French oak barrels (50%) and American oak barrels (50%) Deep cherry-red colour; clean and bright. Fruity on the nose, this wine is well balanced, with some balsamic notes and some oak in the background. Blueberries
FAMILIA VALDELANA Crianza Read More »