The vinification begins with the pre-fermentative maceration at 10º C. during 4 days. After that we begin with the alcoholic fermentation in stainless-steel tanks, with a daily control of the temperature, density and sensorial analysis. After alcoholic fermentation, we macerate it for 5-6 days more without very hard pumping in order to get a balanced […]
TERRAPLEN Red Garnacha Read More »
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 “globlet” pruning. The alcoholic and malolactic fermentation are made at a controlled temperature in stainless steel tanks. Red cherry colour, with violet notes, clean and bright. Red fruit aromas,
VALSOTILLO Red young Read More »
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 »
The alcoholic and malolactic fermentations are made in stainless steel tanks at a controlled temperature. Aged: This wine has stayed during 12 months in American and French oak barrels in an underground cellar from the 16th century and with a constant temperature of 12ºC. All these characteristics make possible that our wines get to an
VALSOTILLO Crianza 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 »
9-day alcoholic fermentation at 26º C. Extended skin-contact maceration for 12 days. Malolactic fermentation in French oak barrels. Aged for 18 months, using French oak barrels and American oak barrels. Deep ruby-red colour. High aromatic intensity, with prevailing balsamic notes of aromatic herbs, lavender, fennel and rosemary. Perfectly integrated scents of black fruit. Big mouth-filling
FAMILIA VALDELANA Reserva 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 »
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 »
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 »