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 »
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:
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 »
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 »
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 »
Prefermentative maceration in cold and a peculiar spontaneous fermentation. The malolactic fermentation is made in French oak barrels, where it ages for 6 months and another 6 months in American oak barrels of 225 liters. Very high layer, intense cherry, with purple irisations. Tears dense, timidly stained and with a faint fall. Forest fruit aromas,
DUQUESA DE LA VICTORIA Crianza Read More »
Alcoholic fermentation for 9 days at 26ºC, post-fermentative maceration with the skins for 12 days. Aging in French oak barrels and 225 liters American oak for 18 months. Very intense ruby red. It emphasizes the balsamic character and aromatic herbs like lavender, fennel and rosemary coexisting in harmony with black fruits. Great volume, with a
DUQUESA DE LA VICTORIA Reserva 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 »