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Grandes Vinos y Viñedos

Anayon Cariñena
Anayón Cariñena

VARIETIES

Cariñena 100%

PRODUCTION

In our selection of vineyards we have vines of the cariñena variety that are surprising because of their unbeatable conditions, very well balanced plants that have a low production level but are very concentrated. The vines were closely monitored and were harvested when the grapes tasted just right.
Fermentation took place with daily delestage and after macerating in the grape pulp for over 25 days it was transferred into new barrels (French and American), where it remained for over 10 months.

TASTING

The result is a wine with great concentration and personality. It stands out because of its intense ruby red colour, with violet hues, more commonly found in a young wine. With a great aromatic intensity, mixing the mineral notes of slate and graphite, with the ripe fruit and floral notes of the variety and the roasted, spicy notes of the wood. It is very intense on the palate with the mild tannins and acidity typical of the variety, making it very fresh, but long-lasting.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPARATURE 15/17º
AWARDS
Decanter World Wine Awards. Reino Unido: 2005
97 Points Guia Gourmet, Mejor Vino de Aragón y Cuadro de Honor.
Gold medal en Mundus Vini, Silver en IWC y 91 points Peñín.
Anayon Chardonnay
Anayón Cariñena

VARIETIES

Chardonnay 100%

PRODUCTION

Both primary and malolactic fermentation took place in new American oak barrels using "battonage" procedures (stirring on the lees) three times a week during its time in barrel.
This chardonnay was aged for six months in oak barrels, which will improve and prolonge its bottle life.

TASTING

The aim of the whole process involved is to enhance and highlight the Chardonnay variety to the fullest in order to achieve an out-of-the-ordinary wine that will surprise you for its great intensity. To this end,it has been produced following winemaking concepts that are more closely related to red wines than to white.
The result is a wine with an intense yellow colour,highly expressive nose with notable aromas of fresh tropical fruits (pineapple, banana, yellow passion fruit...) combined with sweeter,riper aromas and a touch of smoked and vanilla hints.
Its fruity notes show up again on the palate but are somewhat more citrus, such as grapefruits. Full-bodied, good volume, with a long and balanced passage.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
SERVING TEMPARATURE 9/11º
AWARDS
89 Points Guía Peñin - 2011
90 Points Guía Peñin - 2010
89 Points Robert Parker The Wine Advocate

 

Monasterio de las Viñas Reserva
Monasterion de las Viñas

VARIETIES

Garnacha 70% - Tempranillo 20% - Cariñena 10%
Garnacha, Tempranillo and Cariñena harvested at the end of September from our 35 to 45 years-old bush-vines.

PRODUCTION

100% of our clusters were handpicked early in the morning to arrive fresh at the winery. They were then cold-macerated prior the fermentation for 96 hours at  6ºC, also known as “cold soak” .The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature at 28 ºC. Once the fermentation finished, the wine stayed “Post-Fermentation Maceration” from 15 to 20 days to extract the grapes potential to the utmost.

We let the Tempranillo and Cariñena aged for 12 months in French oak barrels while the Garnacha aged for 12 months in American oak barrels (225 L. barrels). We chose a final blend from the best barrels and then kept the wine in the bottle for 24 additional months.

TASTING

Spice box, pepper, violets mineral, black cherry, and plum aromas are followed by a ripe, plush, pleasure-bent red that has enough structure to evolve for 1-2 years. Drink this outstanding value over the next 6-7 years. 

THE WINE ADVOCATE ROBERT PARKER 90 POINTS (2006 vintage)

 

Monasterio de las Viñas Gran Reserva
Monasterion de las Viñas

VARIETIES

Garnacha 60% - Tempranillo 30% - Cariñena 10%
Garnacha, Tempranillo and Cariñena harvested in mid-end September from our 40 to 50 years-old bush-vines.

PRODUCTION

100% of our clusters were handpicked early in the morning to arrive fresh at the winery. They were then cold-macerated prior the fermentation for 96 hours at 6ºC, also known as “cold soak”.

The primary fermentation took place during 8 days in stainless steel tanks under controlled temperature at 28ºC. Once the fermentation finished, the wine stayed “Post-Fermentation Maceration” from 15 to 20 days to extract the grapes potential to the utmost.

We let the Tempranillo and Cariñena aged for 24 months in French oak barrels while the Garnacha aged for 24 months in American oak barrels (225 L. barrels). We chose a final blend from the best barrels and then kept the wine in the bottle for 36 additional months.

TASTING

A glass-coating opaque purple color, it has greater density and grip than the Reserva cuvee as well as layers of ripe, sweet fruit. Nicely balanced wine.

THE WINE ADVOCATE ROBERT PARKER 91 POINTS (2005 vintage)