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.
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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 »