To obtain this olive juice, we collect the olives when they start to mature that is usually at the end of October or on early November. We make it cold, in less than twelve hours from the harvest what allows us to obtain low levels of fat but a great intensity of the flavor. Dense […]
AGNVS DE VALDELANA Extra Virgin Olive Oil 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:
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 »
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 »
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 »
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 »
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 »
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 »