Bodegas Fernández de Piérola

Wineries Fernández de Piérola

The Fernández de Piérola winery was founded in 1996 with the aim of producing quality wines with a personality different from the standardized taste of most Rioja wines. With these two objectives in mind, we established our small family winery, from the family vineyards we own in Moreda (Rioja Alavesa), a traditional winemaking region.

The Winery is supplied only with grapes originating from Moreda's vineyards, 50 % from our own and the rest from other growers.

 
 

Artajona White Chardonnay

ArtajonaChardonnay White

VARIETIES

Chardonnay

PRODUCTION

Made from Chardonnay grapes, it is carefully fermented in oak casks, where it remains for three to six months before being racked.

TASTING

Bright, clean straw-yellow, combining elegant fruity aromas with smoky notes from its stay in good wood. Honest and elegant in the mouth, with an ample, pleasant finish.

TECHNICAL INFORMATION

ALCOHOLIC STRENGH 12,5%
SERVING TEMPERATURE 10/12º
 

Anayón Chardonnay

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

 

Bodegas Aragonesas

Vinedos Bodegas Aragonesa

Our 3,700 hectares (9,200 acres) of vineyards give us a symphony of colour. The red, stony soil provides the best environment for our principal grape varieties: Garnacha, Tempranillo, Cabernet Sauvignon, Merlot, Syrah, Mazuela, Chardonnay, Macabeo and Muscat.

These vigorous and robust vineyards, some more than 100 years old, are firmly established on unparalleled land that, combined with the harsh climate, give our grapes their distinctive quality and personality.

 
 

Paternina Gran Reserva

Paternina Gran Reserva

D.O. Ca. Rioja

VARIETES

Tempranillo 85%
Garnacha 15%

PRODUCTION

After a carefull fermentation under temperatures not exceeding 28ºC, the wine is kept in vats for 12 months to allow it to stabilize. it is then transfered to oak casks for ageing for a period of around 24 months depending on the vintage before being transferred to bottle where it continues to develop for a further 3 years prior to release.

TASTING

Fine and elegant bouquet, mellow flavors with a velvety texture and lingering finish. Smooth, full bodied and well structured.

FOOD PAIRING

Perfect with roast meats, game and cured cheeses.

TECHNICAL INFORMATION

ALCOHOL CONTENT 13%

SERVING TEMPERATURE 17/18º

Corona d'Aragón Garnacha

Corona d'Aragón Garnacha
Corona d'Aragón

VARIETIES

Grenache 100%

PRODUCTION

The grapes are chilled between 8 to 10 ºC. for 4 or 5 days, macerating, to extract their maximum potential. Then they are fermented at 26ºC. with constant over pumping and delestage, to obtain a highly concentrated wine.

TASTING

With this whole process we have achieved a wine with an intense red colour with violet edges, an intense bouquet, clean with hints of raspberry, sour cherries, blueberries and a peach base with spicy/balsamic notes. It is intense on the palate, smoothly filling the mouth with the taste of mature fruits, leaving a long, fruity aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPARATURE 13/15º

Bodegas René Barbier

Bodegas René Barbier

Léon Barbier arrived in Catalonia over a century ago. The son of vineyard proprietors in the region of Avignon, Barbier applied his knowledge of the French winemaking tradition to the climate and soil of Catalonia.

This led to the production of magnificent, supreme-quality red, white and rosé wines. Year after year and harvest after harvest, successive generations of Barbiers have since maintained the same winemaking tradition. Particularly famous are our Cabernet and Chardonnay wines, our whites and rosés, our young reds and our Reserves.

Our future production processes will continue to apply the highly prestigious French tradition to the generous Catalan soil.

 

Cava de Sant Sadurni d'Anoia

Paternina Banda Azul

Paternina Banda Azul

D.O. Ca. Rioja

PRODUCTION

The must is fermented at a maximum temperature of 28ºC. After fermentation, the wine is transferred to oak casks to slowly mature for 12 months, followad by a further 12 months ageing in bottle prior to its release.

TASTING

Bright ruby red coluor. Delicate floral balsamic and traditional characters on the nose. plump, sweet fruit. Refreshing, elegant and attractive style. A proper classic Rioja.

WINE AND FOOD PAIRING

Perfect with ibéricos, rice dishes, poultry and grilled meats.

TECHNICAL INFORMATION

TIME IN BARREL 12 months
Ageing in bottle 12 months

 

Corona d'Aragón White

Corona d'Aragón Chardonnay - Macabeo
Corona d'Aragón

VARIETIES

Chardonnay - Macabeo

PRODUCTION

During the vinification process the temperature does not exceed 14ºC. in order to maintain all the aromas of the variety. When the fermentation has finished, the wine is left for a while with the finest lees, to make it more expressive on the palate.

TASTING

The combination of these two varieties of grapes means that all the freshness and acidity of the Macabeo is complemented by the intensity and more mature and tropical aromas of the Chardonnay, resulting in a wine with a bouquet with hints of lime, grapefruit, banana and pineapple with a very fruity taste but also with a pleasant and persistent acidity.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPARATURE 6/8º

Bodega Viña Costeira

Bodega Vitinicola Ribeiro

The Winery Viña Costeira was established in 1968. Only two years later it launched to the market the brand Pazo, the first Ribeiro wine bottled and labelled.

At the same time, the Winery Vitinícola del Ribeiro made relevant steps to achieve two goals that were also the dreams of all the Galician wines lovers: to recover the quality varietals that made the best ribeiro and modernise the winemaking techniques.

A very intnese work of motivation of the partners – about eight hundred nowadays – and high investments in improving the facilities have made our wines become a solid reference in the Galician wine business.

 

 

Ribeiro

Paternina Banda Roja

Paternina Banda Azul

D.O. Ca. Rioja

PRODUCTION

After a careful fermentation under temperatures not exceding 28ºC, the wine is kept in vats for 12 months to allow it to stabilize. The wine is aged in oak cask and then bottled for a combined total period of 36 months prior to release.

TASTING

Brillant red with shimmers of terracota. Elegant bouquet with tones of vanilla. Good structure and full bodied. Complex and well-ballanced.

FOOD PAIRING

Perfect with red meats, venison and cured cheeses.

TECHNICAL INFORMATION

TIME IN BARREL 24 months
Tiempo en botella 24 months
 
AwardsSilver Medal Concours Mondial de Bruxelles 2012

 

Monasterio de las Viñas Reserva

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)

 

Bodegas Segura Viudas

Bodegas Segura Viudas

When in 1954 Segura Viudas gathered the evidence of lands that today form the Heredad, we already knew the centennial agricultural tradition that took place and some references of the vestiges that their walls were hiding. Evenly, we were aware of the value a privileged emplacement like that could pass on to the cava and wines.

50 years later we still being loyal to that foundational view: a view guided by the consistency and respect for the land, the landscape and the history that integrates the latest scientific knowledge in an environmental sustainable plan. Just so, we understand we can create the cava and wines in harmony of the Heredad.

 

Cava de Sant Sadurni d'Anoia

 

Paternina Monte Haro

Paternina Monte Haro

D.O. Ca. Rioja

PRODUCTION

The must is fermented at a maximum temperature of 28°C. After fermentation, the wine is transferred to oak casks to slowly mature for 6 months prior to its release.

TASTING

Cherry red colour. Very aromatic on the nose. On the palate it has red fruits, creamy notes and liquorice. Medium bodied, good structure and persistent.

FOOD PAIRING

Perfect with roasts and grilled meats.

 

Monasterio de las Viñas Gran Reserva

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)

 

Bodegas Martín Códax

Bodega Martin Codax

Bodegas Martín Códax was founded in 1986 and was named after the most known Galician troubadour whose medieval poems, the oldest of Galician-Portuguese language, are preserved. In the poems, the troubadour sings to love and to the sea of our coastline.

Since it’s founding, Bodegas Martín Códax has grown and developed; always supporting its people, its land and its culture. The culture is promoted in more than 40 countries over the world.
A project that started with the dream and efforts of a group of winegrowers is now a reality and it is this reality which has let Bodegas Martín Códax become a symbol of Galician wines inside or outside of our borders/country.

Rias Baixas

 

Bierzo

 

Marqués de Riscal Viña Collada

Marqués de Riscal Viña Collada

VARIETIES

Tempranillo 93%
Graciano 5%
Mazuelo 2%

PRODUCTION

Viña Collada has been made in our winery using grapes from our most traditional vineyard. The grapes are harvested by hand and fermented at a controlled temperature. This wine expresses the best features of our area, mainly thanks to its highly fruity character and its notably fine tannins.

TASTING

Appearance: Clean, intense dark cherry colour, with a violet hue. Nose: Young and open, with medium intensity. Aromas of strawberries and red cherries.
Palate: Medium-bodied with a pleasant ripe fruit flavour and a slightly toasted finish.

FOOD PAIRING

This wine’s structure and body make it a perfect match for a wide range of dishes, from pasta and pulses, to poultry and roast meat, as well as chicken curry and pork.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 18 months

Cuatro Pasos Mencia

Martin Codax Cuatro Pasos Mencia

VARIETIES

100% Mencía

PRODUCTION

The discovery of four bear footprints in a magnificent vineyard in the highest areas of the Bierzo inspired the name of this wine.
Four firm steps are necessary to reach excellence: the selection of the land, the care of the vine, a suitable climate and carefulness in the vinification.
Four places: Otero, Hornija, Corullón y Valtuille with four different stories that define the character of their people and vines.
And this is how Four Steps came about, 100% Mencía elaborated from grapes chosen from the over 80-year-old vines from the slated lands located in the high areas of the Bierzo region.
After its vinification, its brief maturation is carried out in barrels of oak originating from four woods: American, Allier, Limousine and Nevers…

TASTING

Appearance: morello cherry red with violet reflections.
Nose: medium-high intensity. The varietal aromas of red friuts predominate with a subtle hint of the toasting of wood.
Palate: elegant and balanced in the mouth.
Aftertaste: very fruity varietal.

WINE AND FOOD PAIRING

Roast or stewed meat, small game, carpaccio, barbeques, cured meat, pastas, pâtés and goat’s cheese.

TECHNICAL INFORMATION

ALCOHOLIC STRENGTH 14%

SERVING TEMPERATURE 18º

TIME IN BARREL 2 months in French and American oak barrels

AWARDS

Gold Bacchus 2013
Gold Medal International Wine Challenge
Silver Medal Baco Joven 2013

Grandes Vinos y Viñedos

The entire historic tradition of good wines, yoked to determined efforts, geniality, and the good practices of our people have determined the existence of largest Winery of Cariñena Denomination of Origin and of the entire Autonomous Community of Aragon.

Grandes Vinos y Viñedos S.A. was set up on was set up on , to channel the sales of a number of co-operatives of Cariñena Denomination of Origin, using a new company name, the most modern installations, and a workforce of the highest level of qualification in various field.

Grandes Vinos y Viñedos

In addition to the co-operatives, the Company's shareholders include the Government of Aragon, acting through the Instituto Aragonés de Fomento (Aragonese Institute for Development), as well as the three most solid financial entities in Aragon, which at the time were called: Caja de Ahorros de la Inmaculada (Immaculate Conception Savings Institution), Ibercaja, y Multicaja.

The company is currently made up of the following co-operatives: Cooperativa San José de Aguarón, fundada en 1955, Cooperativa San Bernabé de Cosuenda (1955), Cooperativa San Roque de Alfamén (1950), SAT de Cariñena (1967) and Cooperativa Nuestra Señora del Pilar de Villanueva de Huerva (1950).

2002 saw the inauguration of the Winery's new installations, covering over 60 000 m2 and equipped with the latest technological advances. A coupage building with stainless-steel tanks ranging in size from 10 000 litres to 200 000 litres, a bottling line with a rate of production of 12 000 bottles / hour, and an ageing facility with a capacity of 20 000 barrels.

From the time of its foundation, Grandes Vinos y Viñedos has based its strategy on quality, innovation, and commitment to its surrounding s and to the environment, focusing on modernity in new working systems and better control of all processes starting with the grape, creating wines that are unique and of great character that are rooted in the area.

Grandes Vinos y Viñedos has positioned itself as the leading Winery of Cariñena D.O., the largest in the whole of the Autonomous Community of Aragon, and one of the most solid of the wine-producing sector in Spain, with its brands being a growing presence in the domestic and export markets.

“The Grandes Vinos y Viñedos Collection is replete with impressive values.”

 

Cariñena

Anayon

 

Monasterio de las Viñas

 

Corona d'Aragon

 

Marqués de Riscal Limousin

Marqués de Riscal Limousin

VARIETIES

100% Verdejo

PRODUCTION

Wine made using carefully selected Verdejo grapes from old, goblet-pruned vines, grown in the best gravel soil of the highest terraces of the Duero valley. This grape is highly adaptable and has good acidity, ideal for fermenting and ageing on the lees in French-oak casks. The grapes are picked by hand into 15-kilo boxes and then the whole grape, with stems, is crushed. In this way oxidation of the must is kept to a minimum and all the typical aromas, colour and freshness of the variety is preserved. After a slight clarification of the must fermentation takes place in 600-litre French-oak vats from 3 different sources: Allier, Nevers and the Vosges, and then the wine is left on the lees to age for up to 6 months. Throughout the ageing process the lees in the cask are stirred twice per week by the technique known as batonnage.

TASTING

Wine with a pale golden colour, complex and elegant. On the palate it is smooth and has a good base of fine lees, raisins and hints of toasted wood.

FOOD PAIRING

Fish in sauce, white meat, even with sauces which are not too strong-flavoured, roast lamb, char-grilled vegetables and pulse dishes.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,3%
SERVING TEMPERATURE 9/12º

Burgáns Albariño

Martin Codax Burgans

BURGANS is the name of the hill where the winery Bodegas Martin Códax is located. Right there, you can enjoy one of the most amazing views of the Salnés Valley which is surrounded by a range of mountains that separates this region from the rest of the province. It is open to the Ría de Arousa the sea coming inside the land and bringing all its treasures: oysters, mussels and all kinds of sea food.

VARIETIES

Albariño 100%

PRODUCTION

BURGANS is a modern and stylish Albariño that has been made following a strict process (vertical design of the winery, stainless steel vats, temperature control cold system…).

TASTING

APPEARANCE

A bright greenish yellow colour with golden highlights.

SMELL

A uniquely fruity aroma where the variety is clearly appreciated, highlighting hints of ripe apples, apricots, and peach aromas.

PALATE

It is rich, mellow and well-balanced. The aftertaste is fully rounded and off dry on the palate with juicy fruit flavours, clean acidity and a long, mineral-dominated finish.

FOOD PAIRING

Seafood, shellfish, poultry, rice, mild cheese

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 12,5%
SERVING TEMPERATURE 10/12º

Bodegas Marqués Valparaiso

Bodegas Valparaiso is part of the family Eguizábal wineries where others are also included:

Franco EspañolasDiez Mérito
Bodega Marqués Valparaiso

Marcos Eguizábal, from Rioja, forever linked to the world of wine, bought the wineries Rioja y Jerez in the early 80s.

In 2000, he made ​​another of his dreams a reality, opening this small winery in the heart of Ribera del Duero, with its own vineyard and a very careful preparation.
After his death in 2009 his children Carlos and Rosa Eguizábal take over the winery.

 

Ríbera del Duero

 

Marqués de Riscal Rueda

Marqués de Riscal Rueda

VARIETIES

100% Verdejo

PRODUCTION

Bodegas de los Herederos del Marqués de Riscal S.L. has 225 hectares of vineyards planted with, among other grapes, the indigenous verdejo variety. A versatile grape with a lot of character and personality, it is very well suited to the extreme conditions of the region, allowing us to produce fresh young wines or cask-fermented whites. The verdejo grape is stemmed and cooled and left to macerate in order to extract the maximum aroma from the skins and increase the smooth oiliness of the wine. The must, once fined and clear undergoes slow fermentation at a controlled temperature of between 13ºC and 15ºC for 20 days, in order to preserve the varieties characteristic fruitiness.
After a time of maturation the wine will be bottled between January and March in the year following the harvest.

TASTING

A bright, straw-yellow coloured wine. As you expect from a verdejo wine, on the nose it has high aromatic intensity, with tropical fruit and hints of fennel and fresh grass. In the mouth it is both syrupy smooth and refreshing, with a slightly bitter finish which is typical of the variety making it long and pleasant to drink. Overall it is a fresh, well-balanced wine.

FOOD PAIRING

Fish, seafood, ham, pastas, chicken and cold meat.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 12,6%
SERVING TEMPERATURE 8/10º

Segura Viudas Brut Reserva

Segura Viudas Reserva Brut

VARIETIES

Macabeo 50%.
Parellada 35%.
Xarel·lo 15%

PRODUCTION

Fruitiness, freshness and complexity are the three principal defining characteristics of Segura Viudas Brut Reserva. The fruit and the freshness stem from the meticulous care with which we handle our grapes. These are all picked by hand and brought to the winery in 25kg capacity self draining plastic boxes to prevent grape damage, and the juice possibly oxidising, which would lead to a loss of freshness. The complexity comes from a very special technique, which involves autolysis of the yeast cells in the base wine for 3 months before bottling, and a second autolysis of the yeast cells for a minimum of 15 months ageing in bottle.

WINEMAKER’S NOTES

The prime feature of Brut Reserva Segura Viudas is its elegant and persistent mousse. The aromas are of white fruits, citrus and tropical fruits, and light floral notes. The palate is exquisite, complex and full of flavour, with good acidity and notes of lime and pineapple. It is dry and long on the finish.

An ideal Cava to start a meal, or a loyal companion to preserved sea foods, (clams, winkles, anchovies), pasta dishes such as noodles with seafood sprinkled with arbequina extra virgin olive oil, or even a warm quail salad. It is perfectly at home with soft milk cheeses or a mild Brie, thanks to its light dosage level of 9 grams of sugar.

ALCOHOLIC STRENGHT 11,5%
Ageing on lees : A minimum of 15 months
AWARDS
90 Points Wine & Spirits Magazine, August 2009, USA.
Gold medal Ottawa Wine & Food Show 2008, Ottawa, Canada.
Gold Zarcillo Premios Zarcillo 2003, Valladolid, España.

Bodegas y Viñedos Costers del Priorat

Costers del Priorat

The Bodega

After reaching the cellar, the grape clusters are manually selected and each vineyard is vinified separately in small tanks. In the region, this is called ‘Clos’, that is, wine obtained from the grape clusters from a single vineyard.

The secret in the production of great wines like Pissarres and Clos Cypres is not only in the separate vinification of each vineyard, but also in the low overall vine production.

Owing to the scarce rainfall and quite infertile lands, small and concentrated grape clusters are produced with a high level of alcohol, mature and well-formed tannins that, along with the mineral tastes provided by the slate soil, shape one of the best wines for aging in oak.

With a minimum aging time of 18 months in French oak barrels, the wine of Costers del Priorat reach maturity and are bottled to then await the last step, refinement in bottle.

 
 

Marqués de Riscal Sauvignon

Marqués de Riscal Sauvignon

VARIETIES

100% Sauvignon

PRODUCTION

The French variety Sauvignon Blanc, with which Marqués de Riscal makes this varietal white wine originally comes from the Loire Valley region. It was introduced in Rueda by Marqués de Riscal in 1974 and today the winery has 70 hectares of its own vines. It is now one of the varieties authorised by the Rueda appellation Control Board thanks to its great capacity to adapt to its surroundings and to produce wines with high aromatic intensity, good acidic balance and a touch of mineral undertones. The Marqués de Riscal Sauvignon is made according to the same process as their Rueda Verdejo. After a period of cold maceration the must is first extracted and then fined. The slow fermentation takes place at a controlled temperature of between 13ºC and 15ºC, so as to protect and preserve the primary aromas which are such a feature of this variety. Once fermentation is complete, the wine is left on its fine lees in order to increase the sense of volume in the mouth and improve its ageing capacity.

TASTING

Pale yellow colour with greenish glints. A very complex nose with hints of fresh grass over a mineral base which gives the wine personality, and abundant fresh fruit such as citrus fruits, pineapple or melon. It leaves a fresh, aromatic taste in the mouth and has a clean, long finish.

FOOD PAIRING

Seafood and pasta dishes. Ideal as an aperitif.

TECHNICAL INFORMATION

GRADO ALCOHÓLICO 12,5%
TEMPERATURA DE CONSUMO 8/10º

René Barbier Cava Medium-Dry

René Barbier Cava semi seco

VARIETIES

60% Macabeo
25% Parellada
15% Xarel·lo

Pale yellow. A fine mousse, creating a good and persistent crown. Pleasant fresh aromas, fruity and youthful.

Soft fruity palate, very attractive and balanced with good acidity showing through the elegant sweetness.

 

SERVING TEMPERATURE 6/8°

Bodegas Ayuso

Bodegas Ayuso

Villarrobledo, 1947: a family tradition is born

When, in 1947, Fermín Ayuso Roig decided to found his own winery in Villarrobledo, an ideal location due to its climate and soil, he began a family tradition in vine-growing and wine-making that has made Bodegas Ayuso a reference of the highest quality and solidity in the market.

In 1961, the winery began the commercialization of bottled wine after setting up cellars with Bordeaux-type oak barrels, which would become the first ageing facility in the region.

The first Reserve in La Mancha

With the 1965 harvest, the Estola brand was launched, the flagship of the winery and the first Reserve wine in La Mancha, which very soon would attract the attention of the specialist critics and personalities.

The barrels of that time bear testimony to the visit to the winery, in 1973, of the Papal Nuncio and the brand was mentioned in the novel "La Rosa de Alejandría" ("Alexandria’s Rose") by Vázquez Montalbán.

Since then, a continuous process of technical improvements and perfecting of the facilities has given rise to a company which, without ever abandoning the seal and style of a family tradition, enjoys a solid reputation and occupies positions of leadership in the national and international markets.

 

Marqués de Riscal 1860

Marques de Riscal 1860

VARIETIES

Tinta de Toro 85%
Merlot y Syrah 15%

PRODUCTION

Marqués de Riscal, pioneers in making wines of maximum quality in Rioja and Rueda, has initiated a new adventure with the production of a high expression red wine outside the Rioja appellation. This wine has been created within the framework of freedom from winemaking regulations using carefully selected Tempranillo grapes from the best plots and vines grown in gritty soil in the alluvial lands of the Duero region. This grape gives highly aromatic wines, with good colour, structure and body, freshness and intensity. The Syrah and Merlot varieties, present between them in no more than 15%, bring greater structure and complexity.
During harvesting, in dates decided by the Riscal technical department, only ripe tempranillo grapes which have received good sunshine are accepted, and are picked into crates with a maximum capacity of 18 kilos in order to avoid the grapes splitting open. Fermentation takes place at a controlled temperature of between 24ºC and 26ºC, with short maceration and vatting periods of just one week. The malolactic fermentation takes place in the vat and the wine is then aged for 6 months in new, American-oak Bordeaux-style casks.

TASTING

Dark cherry colour with a violet-purple rim. Highly aromatic, with aromas of stewed red fruit, hints of burnt chocolate, black pepper and smoky oak. On the palate the attack is fresh, fruity with oak tannins present without overwhelming the fruit. It has moderate acidity with a long, pleasant finish in which the oak can be more clearly perceived.

FOOD PAIRING

Ham, cheeses which are not too mature, casseroles with mild sauces, stewed pulses and hotpots, poultry, red meat, roasts and grills.

TECHNICAL INFORMATION

GRADO ALCOHÓLICO 13,35%
TEMPERATURA DE CONSUMO 16/18º

René Barbier Cava Rosé

René Barbier Cava Rosé

VARIETIES

60% Trepat
20% Garnacha
20% Monastrell

Bright, pale strawberry pink colour, with a plentiful and attractive mousse, rising to a fine crown.

Fine and full red fruit flavours of red currant, strawberry and a touch of bramble, with even hints of grenadine.

Light and lively on the opening palate, developing into firmer red fruits again, with a soft, long creamy finish.

 

SERVING TEMPERATURE 6/8°

Bodegas Artajona

Bodegas Paternina

Situated in the area of Artajona, an ideal location for the cultivation of vines because of its temperate climate characterised by the day and night time temperature differences which encourage a balanced maturation of the grapes, contributing to a greater permanence and complexity of the aromatic components.

The soil in the vineyards is largely calcareous clay with variations in the physical and chemical properties giving the grapes their own very particular personality.

Wine comes from the soil and therein lies the importance of the care and attention of the vineyards: attentiveness given with the aim of obtaining aromatic suggestive wines to delight the most demanding palates.

Bodegas Artajona was founded in 1957, when the Pérez de Ciriza family moved from their home town, Artajona, to Pamplona and inaugurated their first winery.

From that moment, quality and service were the foundations on which the family business project was built.

In 2002, now firmly consolidated in the regional market, Bodegas Artajona inaugurated modern facilities covering over 3,000 m2 and the firm entered upon its expansion into new markets. Its goal was clear: to satisfy the most demanding palates with top-quality wines. The culmination of these efforts are the wines we present here. They are exquisite wines, painstakingly selected and nurtured in our Bodega, combining the most modern production processes with the experience and know-how accumulated through the years.

 

Barón de Chirel

Baron de Chirel

VARIETIES

Tempranillo 80% - Others 20%

PRODUCTION

Barón de Chirel wine first appeared in 1986 as the result of experimental production using a selection of grapes from very old vines, between 80 and 110 years’ old, with a very low yield and high quality. From the results of these trials would appear what we could say was the precursor of the so-called “new era” of Rioja wines. This wine is produced on a very limited scale and only in the best vintage years, in which the character of the vineyard, the soil and the variety are expressed as part of a single, harmonious whole.
Fermentation takes place at a controlled temperature of 26ºC and the maceration period does not exceed 12 days.
The malolactic fermentation takes place in small wooden vats with a capacity of 20,000 litres and the wine is then aged for 20 months in Bordeauxstyle barrels made of French oak. Finally, the wine spends a minimum time of a year rounding off in the bottle before being released for sale.

TASTING

A dark cherry colour, lively with few signs of evolution. High aromatic intensity in which the toasted and spicy aromas from the French oak predominate, together with ripe, dark-berried fruit. In the mouth, it is fresh and smooth with soft, polished tannins in which the wood is not too intrusive. Complex and elegant with a long, balanced finish.

FOOD PAIRING

Ham and mature cheeses, red meat, poultry, game casseroles, such as partridge, rabbit, venison, boar or deer, even when accompanied by spicy sauces.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 20 months
AWARDS
Guía Repsol 2011 - Spain: Barón de Chirel 2005
Barón de Chirel 2010 awarded with GRAN CINVE 2014
Asociación Española de Periodistas y escritores del Vino (AEPEV): Barón de Chirel 2005 – Best Red wine over 3 years ageing

René Barbier Cava Brut Reserva

René Barbier Cava Brut Reserva

VARIETIES

50% Parellada
30% Xarel·lo
20% Macabeo

Brut Reserve produced from a choice selection of autochthonous grape varieties from the cava region.

The company’s oenologists gave this good-bodied cava a markedly Mediterranean flavour where the bouquets from the grape varieties mingle with the ageing aromas.

Straw yellow in colour with golden flashes and an elegant mousse that rises vertically to form a good crown. Rich in flavours and full on the nose.

SERVING TEMPERATURE 7/9°

Bodegas Marquès de Riscal

Marquès de Riscal

History

1858 Creation of the Marqués de Riscal winery, the birth of a dream
1883 The original cellar was extended. This part is known as "El Palomar".
1862 First bottled Marqués de Riscal Wines; in just five years the first prizes began to arrive
1895 Marqués de Riscal was the first non-French wine to win the diploma of honour of the Bordeaux Exhibition

1972 Production of the first Marqués de Riscal white wines in Rueda
1980 Force behind the creation of the Denominación de Origen Rueda
1986 Barón de Chirel, the first "signature wine", launched
1995 Marqués de Riscal introduced the first grape sorting table in the Rioja appellation
1999 First vintage of the Riscal 1860

2000 Project 2000, a step into the future
2006 Inauguration of the "City of Wine"
2008 150th Anniversary of Marqués de Riscal
2009 Launch of Finca Torrea and Finca Montico
2010 Vinos Herederos de Marques de Riscal S.A. buys the Marqués de Arienzo Rioja appellation label
2011 Marqués de Riscal gets recognized as one of the 10 World´s Most Admired Wine Brands (Drinks International)
2011 Transformation of the 1883 wine cellar, one of our oldest wine cellars, into a space equipped with the latest technology. The idea is to combine the charm of this 19th century space with the most modern machinery
2011 Marqués de Riscal holds an historical auction in Beijing (China)
of 100 vintages dating from 1862 to 2005
2011 The Marqués de Riscal Restaurant receives its first Michelin Star
2013 Awared Best European Winery by the prestigious magazine Wine Enthusiast

Marqués de Riscal, its philosophy

Throughout its history, Marqués de Riscal has always been an innovating, pioneering cellar and reference in a constantly changing winemaking sector. We seek to make wines which are original, fresh, elegant and easy to drink. Since the beginning we have always had a clear vocation for exporting.
Nowadays we can be found in nearly 100 countries to which we export 60% of our output.

See More www.marquesderiscal.com

 

Marqués de Riscal Reserva

Marques de Riscal Reserva

VARIETIES

Tempranillo 90%
Graciano 7%
Mazuelo 3%

PRODUCTION

Marqués de Riscal Reserva wines are basically made from grapes from tempranillo vines planted before de 70’s, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and Mazuelo varieties, whose presence in the blend does not exceed 10%, provide crispness and a lively colour.
Fermentation takes place at a controlled temperature of 26ºC and the maceration time is never more than 12 days. Riscal reservas spend around two years in American Oak barrels, producing a wine which corresponds to the classic Rioja style: fresh, fine, elegant and very suitable for laying down for many years. Before release for sale it spends a minimum of one year rounding off in the bottle; time enough to show how much complexity tempranillo is able to achieve.

TASTING

Cherry-red colour with good robe. Spicy, balsamic aromas of great complexity, with notes of ripe dark berries and light toasted nuances. On the palate it is full and tasty, with good structure and rounded, elegant tannins. The finish is long and fresh, with a slight reminder of the fine oak.

FOOD PAIRING

Ham, mild cheeses, casseroles which are not highly spiced, bean and pulse dishes, poultry, red meat, grills and roasts.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,2%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 25 months

René Barbier Cabernet Sauvignon

René Barbier Cabernet Sauvignon

VARIETIES

100% Cabernet Sauvignon

Medium-full garnet red. Nose of ripe red and black berries, sloes and cassis over a base of smoky spices, cloves and black pepper. Soft and supple initial palate with integrated tannins and warm, long fruit. A classic long, integrated varietal finish overlaid with peppery spices.

SERVING TEMPERATURE 16/18º

List of our wines

WINES RIOJA

Rioja

BODEGAS FRANCO ESPAÑOLAS

BARON D’ANGLADE RESERVE SPECIAL RED
BORDON CRIANZA RED also 37,5 cl and 50 cl
BORDON WHITE also 37.5 cl
DIAMANTE WHITE SEMI-SWEET

BODEGAS PATERNINA

BANDA ROJA RESERVA RED
BANDA AZUL CRIANZA RED also 37,5 cl and Magnum 1,5 L
MONTE HARO RED also 18,7 cl

BODEGAS MARQUÉS DE RISCAL

MARQUÉS DE RISCAL RESERVA RED also 37,5 cl, Magnum 1,5 L and 3 L

BODEGAS FERNÁNDEZ DE PIÉROLA

VINS DE CAMPO DE BORJA

BODEGAS ARAGONESA

WINES FROM LA RUEDA

BODEGAS FERNÁNDEZ DE PIÉROLA

BODEGAS MARQUÉS DE RISCAL

MARQUÉS DE RISCAL RUEDA WHITE also 37,5 cl

WINES FROM THE LAND OF CASTILE

BODEGAS MARQUÉS DE RISCAL

RISCAL 1860 TEMPRANILLO RED

BODEGAS MAXIMO

WINES OF RIBERA DEL DUERO

Rioja

BODEGAS MARQUÉS VALPARAISO

MARQUÉS DE VALPARAISO ROBLE 3 MONTHS IN BARREL RED

WINES FROM PRIORAT

BODEGAS COSTERS DEL PRIORAT

WINES CARIÑENA

BODEGAS GRANDES VINOS Y VIÑEDOS

WINES RIBEIRO

BODEGA VITINICOLA DO RIBEIRO

RIAS BAIXAS WINES

BODEGAS MARTIN CODAX

WINES FROM BIERZO

BODEGAS MARTIN CODAX

CUATRO PASOS MENCIA RED

WINES FROM PENEDES

BODEGAS RENÉ BARBIER

WINES FROM LA MANCHA

BODEGAS AYUSO

WINES NAVARRA

BODEGAS ARTAJONA

CAVA OF SANT SADURNI D’ANOIA

BODEGAS RENÉ BARBIER

BODEGAS SEGURA VIUDAS

SEGURA VIUDAS RESERVA BRUT 75 cl and 20 cl

Marqués de Riscal Gran Reserva

Marques de Riscal Gran Reserva

VARIETIES

Tempranillo
Graciano
Mazuelo

PRODUCTION

To make their Gran Reserva wines, Riscal use grapes from vines over 30 years old, from their own estate vineyards and bought in from associated local growers. Once the wine destined to become a Gran Reserva has been selected, following the coupage of the wines of the new vintage, it is put into American oak casks where it will age for between two and a half and three years. This is followed by a furtherminimum of three years bottle ageing before release for sale.

TASTING

Deep black-cherry colour, almost opaque. Very elegant, complex nose, with aromas of black fruit and lots of spice. It is smooth and round in the mouth, with tannins which are firm, yet silky and very sweet and which envelop the whole palate. The finish is long, lingering, fresh and balanced with a hint of fine elegant tannins.

FOOD PAIRING

Ham, mature cheeses, red meat, all kinds of roast meat and game casseroles.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPERATURE 16/18º
TIME IN BARREL 32 months

El Pazo White

Pazo Blanco

The Grapes

"Pomace" from the different varieties cultivated on the D.O. Ribeiro.

The Wine

Pale straw yellow, clean and brilliant. Aroma of medium intensity, fine, with white fruits, fennel and fresh grass. On the palate it is balanced, tasty, fresh and cheerful.

Gastronomy

Fish in general and snacks.

SERVING TEMPERATURE 8°

Bodegas Federico Paternina

Bodegas Paternina

Since 1896· Rioja Alta

Founded in 1896, Federico Paternina establishes this winery on a site featuring cellars dug in the 16th century in Ollauri, Rioja Alta.

1956 is an important year as Paternina hosts a very distinguished figure: Ernest Hemingway. It is widely known Hemingway´s love for Spain, its culture and of course the delicious Paternina wines!

After passing by different hands along the history, finally in 2014 Marqués de la Concordia decided to adopt this new child to its family of Spain´s finest states. We welcomed it with open hands and we are now fully committed to preserve the status of this beloved high quality Rioja name.

 
 

Marqués de Riscal Rosado

Marques de Riscal Rosado

VARIETIES

Tempranillo 60%
Grenache 40%

PRODUCTION

Marqués de Riscal began making rosé wines in the 1960s, using grapes from young Tempranillo vines less than 15 years´ old, at the time of the cellar´s centenary. This rosé is made by the traditional method of bleeding the must, with a concept of classicism and refinement, achieving a delicacy, freshness and smoothness which is rarely found in this type of wines. The fermentation takes place in stainless steel vats at a controlled temperature of between 14ºC and 16ºC In order to obtain great fruitiness.

TASTING

Wine with an intense, bright, lively raspberry colour. On the nose, it reveals intense aromas of strawberry and raspberry, with a hint of blossom. On the palate it is fresh, glyceric and balanced, with a finish full of pleasant, crisp sensations.

FOOD PAIRING

Fish, shellfish, pasta and rice dishes.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,7%
SERVING TEMPERATURE 8/10º

Coto de Hayas Roble

Aragonesas Coto de Hayas Roble

VARIETIES

Tempranillo, Cabernet Sauvignon

PROCESS

Traditional wine making of both separated varieties, fermented at 28ºC under temperature control. A maceration during 2 weeks is carried out. Once the desired objectives obtained, it is drawn off and pressed. Afterwards both varieties are blended.

TASTING

Colour: Cherry red with violet hues, clean and bright.
Aroma: Medium intensity, fruity, spicy notes given by the ageing in oak.
Palate: Smooth, wide and well structured, rich in tannins with a long after taste.

FOOD PAIRING

Pasta, rice, white meat and cheese.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 16º
 

Bodegas Franco Españolas

History

Vinos Franco Españolas

Franco-Españolas Winery was founded in 1890 thanks to the peak that Rioja lived in the XIX century, when the French settled in the region to replace their dying vineyards by the attack of the phylloxera plague vineyards with Rioja wines. It was the beginning of the “fine Rioja wines”. All this led to Frederick Saurat Anglade from Bordeaux, along with their Spanish partners, to found “Franco-Españolas Winery ” in 1890, a merger between France (Franco) and Spain (Españolas).

Its exceptional location on the banks of the Ebro River, has made him a witness to the history of Logroño. With its nearly 125-year history it has received many distinguished visitors as Hemingway or King Alfonso XIII. In the hands of Eguizábal Family since 1983, today is immersed in new projects and becoming a leader among the leisure and culture with its proposals.

 
 
 

Abadia del Roble Red

Ayuso Abadia del Roble Tinto

Prepared from selected harvests. Dark cherry-red in colour. In the nose, it has elegant, intense fruity aromas. In the mouth, it is well structured, fleshy and flavourful, with a good finish.

It is a good accompaniment to meat dishes, roasts and young cheeses. It should be served at a temperature of around 18ºC.

Coto de Hayas Crianza

Aragonesas Coto de Hayas Crianza

VARIETIES

Tempranillo, Garnacha

PROCESS

Traditional wine making at 28ºC in stainless steel deposits under controlled temperature. A maceration for 15 days is carried out, after wards the malolactic fermentation is made for both varieties separated.

TASTING

Colour: Intense red colour with violet tones; clean and bright.
Aroma: Medium and complex intensity with spicy and fruity aromas.
Palate: Smooth, wide, harmonic, with a long after taste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 17º
 

Abadia del Roble Rosé

Ayuso Abadia del Roble Rosé

Prepared from selected harvests. Of a very lively, redcurrant-pink colour. Fresh, fruity aroma. Smooth and fleshy on the palate, with floral nuances. Elegant finish.

Its gastronomic applications range from rice dishes to fish stews and pasta. It should be served cold, at between 6 and 8ºC.

Coto de Hayas Viñas del Cierzo Reserva

Aragonesas Coto de Hayas Viñas del Cierzo Reserva

VARIETIES

Garnacha (86%), Syrah (10%) and Mazuela (4%).

PROCESS

Traditional wine making, fermentation at 28º-30ºC under temperature control, 14 day maceration with skin contact. The malolactic fermentation took place in tanks. Both varieties are blended before the ageing in barrels.

TASTING

Colour: Intense cherry-red, bright.
Aroma: High intensity, complex aromas are of red and black fruits, mineral tones, slight smoky and spicy notes given by the time spent in barrels. Fine notes of cacao, coffee and toasted.
Palate: Smooth, wide and fleshy on the palate. Full, harmonious and balanced. Aftertaste remains long time whereas fruity and spices notes as well as memories of cacao and coffee reappear.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
SERVING TEMPERATURE 16º
 

Casa de la Reina Red

Casa de la Reina Red

VARIETIES

Tempranillo (80%) and Red Garnacha (20%) grapes.

TASTING

Purple blue colour with brilliant ruby tones. Elegant on the nose with the charasteristic Tempranillo fruity aromas and very soft wood and spicy tones.

WINE AND FOOD PAIRING

We recommend you to combine it with all kind of meats.

TECHNICAL INFORMATION

SERVING TEMPERATURE 14/15º

TIME IN BARREL 5 months and 2 month in bottle

One of the strongest Rioja wine brands in Sweden

 

Abadia del Roble White

Ayuso Abadia del Roble Red

Made from selected grapes of the Airén variety. Pale yellow in colour, with powerful, fresh varietal aromas. Well-structured and fruity on the palate, with an excellent finish.

It should be served cold, between 6 and 8ºC, with dishes such as fish and vegetables.

Coto de Hayas Gran Reserva

Aragonesas Coto de Hayas Gran Reserva

VARIETIES

Garnacha

PROCESS

After the selection of the best grapes, all of them hand-harvested, every grape variety is treated separately. Traditional wine making, fermented at 28º C under temperature control, afterwards a maceration for 25 days with skin contact is carried out.

TASTING

Colour: Deep and ruby red of great brightness
Aroma: The aromas are complex, a blend of very ripen black fruits, balsamic and spicy aromas. Fine notes to cacao and toasted.
Palate: Wide and complex in the mouth with a tremendous volume. Extremly soft integreted tannins. The wines shows its power and at the same time its silkiness. Very long lingering finish. Spicy and fruity aromas emerge by the retronasal passage, also cacao and coffee.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 17º
 

Casa de la Reina Rosé

Casa de la Reina Rosé

VARIETIES

Tempranillo 100%

TASTING

Strawberry red in colour with salmon pink. Bright, full-flavoured in the mouth and highly persistent.

WINE AND FOOD PAIRING

Goes well with light meats and seafood.

TECHNICAL INFORMATION

SERVING TEMPERATURE 8/10º

Estola Crianza

Ayuso Estola Crianza

Made from a selection of the best Tempranillo vines. After fermentation, it is aged in American oak barrels, inside deep cellars, to achieve the plenitude of its extraordinary character. Of an intense cherry-red colour. Fine, complex aroma of mature fruit over elegant notes of spicy aromas.

Powerful and flavourful on the palate with a perfect balance between fruity notes and those acquired during the oak ageing. Prolonged aftertaste and excellent finish. An excellent accompaniment to roasts, all kinds of meats, game and cheeses. It should be served in glasses which allow its excellent qualities to be fully appreciated and at a temperature of around 18ºC.

Coto de Hayas Centenaria

Aragonesas Coto de Hayas Centenaria

VARIETIES

Garnacha

PROCESS

Traditional wine making, Cold maceration during 24 h. Fermented at 26º C under temperature control, followed by maceration for 10 days with skin contact. Once the desired objectives are obtained, it is drawn of and pressed.

TASTING

Colour: Deep and ruby red of great clarity and brightness.
Aroma: High intensity, fruity and floral aromas. Fine notes to toasted and spices.
Palate: Smooth start, this wine is wide, Fleshy and harmonious and well structured. Rich in nuances, very balanced and ample, long aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPERATURE 17º
 

Casa de la Reina White

Casa de la Reina White

VARIETIES

Viura 100%

TASTING

Pale, yellow and very brilliant colour. Its intense fruity aromas made this a perfect varietal wine, very clean and light on the palate.

WINE AND FOOD PAIRING

We recommend you to combine it with all kind of fine fish and seafood.

TECHNICAL INFORMATION

SERVING TEMPERATURE 8/10º

Estola Reserva

Ayuso Estola Reserva

Prepared from a selection of the best Tempranillo and Cabernet Sauvignon grapes. After fermentation, it is aged in American oak barrels, to achieve the plenitude of its extraordinary character. Of a cherry-red colour with brick-red tonalities. Warm, intense aroma with fruity tones over an excellent base of ageing in wood.

Ample and well-rounded on the palate, followed by a balance between the nuances of the varietal and the characteristics acquired in the course of ageing in oak. It is excellent with roasts, red meats in general, game and semi-mature cheeses. It should be served in glasses which make it possible to appreciate its excellent qualities, at a temperature of around 18ºC.

Coto de Hayas Fagus

Aragonesas Coto de Hayas Fagus

VARIETIES

Garnacha.

PROCESS

Traditional method. Fermented at 28º C with temperature control. Maceration in contact with the skin throughout two weeks. After the alcoholic fermentation we control the malolactic fermentation in French oak.

TASTING

Colour: Intense cherry red colour with ruby hues. Very clean and brilliant.
Aroma: Intense, fine and elegant aroma with mature red fruit qualities. Mineral, spicy, coffee, toasted and vanilla notes, very well integrated in the wine.
Palate: Powerful start, fleshy, this wine has a good volume, on the palate it is balanced and concentrated with a good acidity. this wine is long lasting, silky and round.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14,5%
SERVING TEMPERATURE 17º
 

Bordón Blanco

bordon-blanco

GRAPE VARIETIES

Viura.

WINEMAKING PROCESS

Cold maceration of the must in contact with the grape skins and pulp during the first days. The average temperature during fermentation was of 18º C. It is bottled during the following first year and is best during it´s first year.

TASTING NOTES

Pale, yellow and very brilliant colour. Its intense fruity aromas made this a perfect varietal wine, very clean and light on the palate.

FOOD PAIRING

We recommend you to combine it with all kind of fine fish and seafood.

TECHNICAL

ALCOHOL CONTENT 13%

SERVING TEMPERATURE 8/10º

Estola Gran Reserva

Ayuso Estola Gran Reserva

Made from a selection of the best Tempranillo and Cabernet Sauvignon vines. Aged in deep cellars, in selected oak barrels and subsequently in the bottle.

Of an intense ruby-red colour, with ochre tones, complex in the nose, with a magnificent bouquet of ageing, well accompanied by aromas of spices and balsamic tones. Full, well-structured and velvety on the palate, with a powerful finish and good tannin notes. It is a good accompaniment to roasts, red meats, game and mature cheeses.

It should be served in glasses which make it possible to appreciate its excellent qualities, at a temperature of around 18ºC.

Coto de Hayas White Young

Aragonesas Coto de Hayas White Young

VARIETIES

Chardonnay

PROCESS

Maceration during 6 hours at a low temperature, traditional wine making at 16ºC under control temperature in stainless steel tanks.

TASTING

Colour: Pale yellow with greenish tones.
Aroma: Very high intensity with fruity and floral sensations afforded by the grape variety.
Palate: Smooth start, full bodied and harmonious with an elegant and long lasting aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 8º
 

Bordón Rosado

rioja-Bordon-Rosado

GRAPE VARIETIES

Grenache and viura.

WINEMAKING PROCESS

Different grape varieties are mixed in equal proportions. The fruit is stalked and softly milled. The must remains with the grape skins during 12 hours and is then pressed. The must’s fermented in stainless containers with temperature control systems. The average fermentation temperature was of 20ºC.

TASTING NOTES

Raspberry-coloured, with salmon-pink hues. Very brilliant. The nose shows raspberry and citrics. To the palate it is fresh, tasty and very broad. Very persistent.

FOOD PAIRING

Asados de carne roja, caza, quesos curados, recios y especiados.

TECHNICAL

ALCOHOL STRENGHT 13%

SERVING TEMPERATURE 9/10º

AWARDS

85 points : Wine Enthusiast, EEUU
Bronze medal : Decanter World Wine Awards, UK
Bronze medal : Concous Mondial of Bruxelles, Belgium

Petit Pissarres

Petit Pissares Costers del Priorat

VARIETIES

60% Garnacha Tinta and 40% Samsó (Carignan or Mazuelo)

PRODUCTION

The wine is fermented in stainless steel tanks of 5,000 liters. The different varieties in the coupage are vinifed separately to get the maximum expressive potential of each grape. The wine is aged for 6 months in French oak barrels of 225 and 500 liters. Part of the barrels are new, some are two years old.

TASTING

Intense red with purple tones. It has a very fresh aroma, full of flowers and fruits sensa- tions that are confirmed in the palate. It is cheerful and lively, and expresses citrus flavours and memories of summer bone fruits, such as peach and apricot. In the end it appears so vibrant and enjoyable that makes us want to drink more.

CULINAIRE OVEREENKOMSTEN

Attractive and versatile, it is perfect for any time, alone or with any meal. It goes very well with cured and smoked meats, and cheeses. Also with tomato-sauced pasta dishes and with grilled meats: sausage, blood sausa ge, lamb, burger... Take it with your favorite pizza: it’s a real discovery. And it is a simple and extraordinary pleasure with just a slice of toast with a splash of extra virgin olive oil.

TECHNICAL INFORMATIONS

ALCOHOLIC STENGHT 14,5%
SERVING TEMPERATURE 14/16º
TIME EN BARREL 6 months

Coto de Hayas Rosé Young

Aragonesas Coto de Hayas Rosé Young

VARIETIES

Garnacha, Cabernet Sauvignon

PROCESS

Maceration prior to fermentation between 8º and 10º C during 6 hours. Once obtained the desired objectives, it is drawn off. Traditional wine making at 16ºC under control temperature in stainless steel tanks.

TASTING

Colour: Strawberry pink, very bright and clean with violet and blues hues typical from its youth.
Aroma: Good intensity with red fruit-caramel notes and very fresh.
Palate: In mouth it is wide, round, fresh and very well balanced; long lasting aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 8º
 

Bordón Crianza

Bordón Crianza

RIOJA BORDÓN HAS ITS OWN HALLMARK, UNMISTAKABLE, IT IS THE REAL PARADIGM OF RIOJA’S TASTE. SO THIS IS HOW RIOJA BORDÓN IS, WHICH, BY ITS HISTORY, CAN AFFORD RIOJA’S MENTION IN ITS OWN LABEL AND BE A BENCHMARK OF QUALITY WINES.

VARIETIES

Tempranillo and garnacha tinta

PRODUCTION

Once the selection of the fruit, the production is based on the stripping of the bunches and the gentle crushing of the berries. After the alcoholic fermentation and the malolactic deacidification, the wine passes into an American white oak barrel (Ohio) medium toast. The wine remains in barrels for twelve months and their upbringing is interrupted every six months to make the traditional racking barrel to barrel.

TASTING

Red color and ruby tones, it expresses on nose marked notes of ripe fruit, toasted memories and notes of vanilla. On mouth it is smooth with good structure and elegant tannins. Its final brings notes of fruits and spices.

WINE AND FOOD PAIRING

Vegetables, white meats and grilled, sheep’s cheese, pasta and fried foods in general.

TECHNICAL INFORMATION

ALCOHOLIC STRENGTH 13,5%

SERVING TEMPERATURE 16/18º

TIME IN BARREL 12 months

AWARDS

Considered one of the 6 best wines in the Hospitality’s Channel, Spain
Gold Medal : Spanish Wines for Asia, Hong Kong: 2007
88 Points : Wine Advocate (Robert Parker), EEUU: 2006
Silver Medal: Berliner Wein Trophy. Alemania: 2007
Silver Medal: International Wine Challenge, Reino Unido: 2006
Silver Medal: Decanter World Wine Awards. Reino Unido: 2005

Blanc de Pissarres

Blanc de Pissares Costers del Priorat

VARIETIES

60% White Garnacha
30% Macabeo
10% Pedro Ximenez

PRODUCTION

The grapes are selected, destemmed and macerated for three days. Then the must is pressed gently with the remaining stems. The fermentation begins spontaneously, partly in stainless steel tanks, partly in French oak barrels of 225-litres capacity.

TASTING

The nose shows the marked personality of the Priorat’s White Grenache, with its cha- racteristic notes of white fowers, herbs and fruit skin. The palate is unctuous, with citrus and smoky favours. The fnish is very persis- tent and offers a surprising and lovely sweet touch. It is the warm and charming footprint of the Pedro Ximenez variety, in interesting balance with a fresh and genuine minerality.

FOOD PAIRING

It is perfect as a drink between meals, as an aperitif and as an accompaniment to seafood dishes. It offers many options with less obvious recipes, such as seasonal proposals: spring mushrooms, early peas, winter ‘xato- nadas’ (a Catalan salad with escarole, codfsh, black olives...), or the fat sardines of October.

TECHNICAL INFORMATIONS

ALCOHOLIC STENGHT 13%
SERVING TEMPERATURE 11/12º

Coto de Hayas Red Young

Aragonesas Coto de Hayas Red Young

VARIETIES

Garnacha, Syrah.

PROCESS

Traditional wine making at less than 25ºC in stainless steel deposits. Cold maceration for 8 days and carbonic semi-maceration for the Syrah grape. Once obtained the desired objectives, it is drawn off and pressed. After the malolactic fermentations both varieties are blended.

TASTING

Colour: Red cherry colour, with very clean violet hues.
Aroma: Medium-high intensity, strong and clean varietal. Fruity and floral notes.
Palate: Smooth and well structured, round and rich with a long aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
SERVING TEMPERATURE 16º
 

Bordón Reserva

bordon-reserva

BEST LAND, BEST WINES, BEST ILLUSION…
RIOJA BORDÓN RESERVA.
A FULL WINE, WITH LOTS OF NUANCES, ITS QUALITY IS SUPPORTED BY A LARGE NUMBER OF MEDALS IN THE BEST NATIONAL AND INTERNATIONAL COMPETITIONS, AND BY HIGH SCORES IN THE BEST WINE MAGAZINES.

VARIETIES

Tempranillo, Garnacha tinta and Mazuelo.

PRODUCTION

Once the selection of the fruit, the production is based on the stripping of the bunches and the gentle crushing of the berries. After the alcoholic fermentation and the malolactic deacidification the wine passes into an American white oak barrel (Ohio) medium toast. The wine remains in barrels for eighteen months and their upbringing is interrupted every six months to make the traditional racking barrel to barrel.

TASTING

Bright ruby? Red color, their hallmarks in nose are a subtle toasty aroma, red fruits, sweet spices and light toffee touch. In mouth it displays a complex array of nuances where wood and fruit are perfectly assembled.

WINE AND FOOD PAIRING

Vegetables, ‘spoon dishes’, grilled meats or with sauces, roasts.

TECHNICAL INFORMATION

ALCOHOLIC STRENGTH 13,5%

SERVING TEMPERATURE 16/18º

TIME IN BARREL 18 months

AWARDS

Double Gold Medal :Berliner Wein Trophy 2015
91 Points : Wine Spectator, New Jersey: May 2015
91 Points : Wine Spectator USA: 2009
90 Points : Wine Spectator USA: 2008
Silver medal : Sélections Mondiales des Vins, Canadá: 2007
89 Points : Wine Enthusiast, EEUU: 2006
Double Gold Medal :Berliner Wein Trophy 2006
Gold Medal : Spanish Wines for Asia, Hong Kong: 2006
91 Points : Wine & Spirits USA: 2006
91 Points : Wine Spectator USA: 2006
89 Points : The Wine enthousiast, EEUU: 2006
90 Points : Guía Repsol, España: 2006
92 Points : Wine Spectator USA: 2005
90 Points : Wine Advocate (Robert Parker), EEUU: 2004
Gold medal : Decanter World Wine Awards: 2004
90 Points : Beverage Tasting Institute, EEUU: 2001

Clos Cypres

Clos Cypres Costers del Priorat

VARIETIES

100% 100% Samsó (Carignan or Mazuelo)

PRODUCTION

The vinifcation takes place in barrels of 500 liters, where subsequently malolactic fermen- tation occurs spontaneously. The wine is aged in the same barrels for 12 months.

TASTING

This is a wine from southern Priorat, which marks with a lively, warm and fragrant vein the serious, deep and enigmatic character of old vineyards. Blackberry aromas with balsamic notes typical of the brushwood. The palate is remarkably mature and fresh at the same time. It has a natural elegance, as the vision of a landscape where the passage of centuries have managed to harmonize everything. It’s like an invitation from nature.

FOOD PAIRING

Clos Cypress is the perfect wine for both forcefulness and subtlety: a game recipe –par- tridge with chestnuts, wild boar stew, pigeon rice–, an oily fish stew... any of those dishes that require hours of slow, caring cooking. It is perfect with intense dishes based on Spanish sauce, scented with black truffe and cooked on dark chocolate. At last, we have a wine made for meditation, conversation and enjoying quiet pleasant moments.

TECHNICAL INFORMATIONS

ALCOHOLIC STENGHT 14,5%
SERVING TEMPERATURE 14/16º
TIME EN BARREL 12 months

Viña Temprana Garnacha Red

Aragonesa Viña Temprana Old Garnacha

VARIETIES

Garnacha

PROCESS

Selected vineyards over 25 years old with production control. Traditional wine making fermented at maximum 24º C. Maceration with its skins for 8 days.

TASTING

Colour: Ruby red colour; clean and bright.
Aroma: Medium intensity, complex aromas, blend of spices and ripe fruit.
Palate: Smooth, wide and well structured attack, long aftertaste.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 16º
 

Bordón Gran Reserva

bordon-gran-reserva

ELEGANT, ENERGETIC, POWERFUL AND WITH A FINENESS THAT HAS ACHIEVED BEEING TAMED BY OAK AND BOTTLE. A SINGLE CATEGORY THAT COMBINES MATURATION AND COMPLEXITY MAKING THESE WINES GREAT WORKS OF ART

VARIETIES

Tempranillo, Mazuelo and Graciano.

PRODUCTION

We select the grapes and we do the production by the traditional system (stripping of bunches and berries soft milled). Made the alcoholic fermentation and concluded the malolactic deacidification, the wine passes into American white oak barrels (Ohio) medium toast. The wine remains in barrels for two years and its upbringing is interrupted every six months to make the traditional racking barrel to barrel.

TASTING

Ruby upper middle layer color, highlights on the nose for its marked balsamic tones and elegant spices and tobbaco leaves tones. The smoothness on mouth gives great elegance and persistence.

WINE AND FOOD PAIRING

Roasted red meat, game, cured, tough and spicy cheeses.

TECHNICAL INFORMATION

ALCOHOLIC STRENGTH 13,5%

SERVING TEMPERATURE 16/18º

TIME IN BARREL 24 months

AWARDS

Grand Gold Medal :Berliner Wein Trophy 2015
93 Points : Globe & Mail, Canadá: 2004
92 Points : Wine & Spirits Magazine, EEUU: 2001
91 Points : Stephen Tanzer’s International Wine Cellar, EEUU: 2004
91 Points : Toronto Star, Canadá: 2004
90 Points : Wine Enthusiast, EEUU: 2004
Gold medal : Sélections Mondiales, Canadá: 2004
Gold medal : Concours Mondial de Bruxelles. Bélgica: 2004
Gold medal : Wine Style Asia. Singapur. 2001

Clos Alzina

Clos Alzina Costers del Priorat

VARIETIES

Variety: 100% Samsó (Carignan or Mazuelo)

PRODUCTION

The vinifcation takes place in barrels of 500 liters, where subsequently malolactic fermen- tation occurs spontaneously. The wine is aged in the same barrels for 12 months.

TASTING

Clos Alzina is an honest refection of its original environment, the magical landscape of hillsides and ravines surrounding to the south the old Mas Alsera estate in Torroja del Priorat. Thus, we fnd complex, deep and balanced aromas, which combine the intense Mediterranean plant ecosystem with a mar- ked ripe fruitiness typical to old vines. The palate is powerful, rich and fne at the same time, and shows a well-integrated acidity, rich in mineral freshness.

FOOD PAIRING

Clos Alzina surrounds and enhances the complex and powerful favours of game recipes: wild boar, roe deer, deer, hare, game birds. It goes very well with truffe recipes and dishes that incorporate deep sauces with black chocolate. Finally, it is a wine for calm moments. Think on a long after-dinner conversation.

TECHNICAL INFORMATIONS

ALCOHOLIC STENGHT 14,5%
SERVING TEMPERATURE 14/16º
TIME EN BARREL 12 months

Viña Temprana Rosado

Aragonesa Viña Temprana Rosado

VARIETIES

Garnacha

PROCESS

Cold pelicular maceration for 6 hours. Fermentation at 18º C following the traditional winemaking method under temperature control.

TASTING

Colour: Very bright strawberry pink with violet hues.
Aroma: Red fruity aromas of good intensity.
Palate: Smooth, fresh and well balanced.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 8º
 

Baron d'Anglade

Baron-Anglade
BARON D’ANGLADE IS A TRIBUTE TO THE BODEGAS FRANCO-ESPAÑOLAS FRENCH FOUNDER PARTNER. IT IS A SPECIAL WINE, INSIDE AND OUTSIDE. INSIDE, SELECTED GRAPES FROM OLD VINES AND AGEING IN FRENCH OAK, AND OUTSIDE, A LABEL THAT SHOWS AN OLD MENU, WHERE IT IS POSSIBLE TO APPRECIATE THE FRONT AND BACK VIEW OF THE ORIGINAL WINERY BUILDING.

VARIETIES

Tempranillo, Mazuelo and Graciano.

PRODUCTION

Selected grapes are destemmed and softly crushed before tumultous fermentation in stainless steel tanks at an average of 24º C. (This process involves moving the must and the skins daily inside the tank to favor color extraction).The resulting wine was then macerated in contact with he skins for 9 days.

TASTING

Cherry red with garnet hues, Baron D’Anglade displays aromas of ripe red forest fruit, smoky toasted oak, and coffee. Structured, ample and smooth, it showcases a good balance between ripe fruits and the characteristic spice of the Allier oak in its persistent finish.

FOOD PAIRING

Legumbres, platos de cuchara, carnes a la brasa o en salsas, asados.

TECHNICAL INFORMATION

ALCOHOLIC STRENGTH 13,5%

SERVING TEMPERATURE 16/18º

TIME IN BARREL 24 months

AWARDS

93 Points : Repsol Wine Guide, España: 2005
91 Points : Peñín Wine Guide, España: 2004
90 Points : ABC Wine Guide, España: 2001
Gold Medal : Cinve W&S Competition, Spain: 2005
Gold Medal : Berliner Wein Trophy, Germany:2005
Gold Medal : Sélections Mondiales des Vins, Canada: 2005
Silver Medal : Mundus Vini, Germany: 2001
Silver Medal : International Wine & Spirits Competition, UK : 2005
Silver Medal : Decanter World Wine Awards, UK: 2005
Silver Medal : International Wine Competition, UK: 2005

Pissarres Priorat

Pissares Priorat

VARIETIES

60% Garnacha Tinta and 40% Samsó (Carignan or Mazuelo)

PRODUCTION

The wine is made in stainless steel tanks of 3,000 and 5,000 litres, and a small part in cement vats. The varieties are vinifed separa- tely to get the maximum expression of each grape. The aging is carried out for 12 months in French oak barrels of 225 and 500 litres. Part of the barrels are new, some are two years old. The malolactic fermentation occurs spontaneously within the barrels.

TASTING

This wine concentrates the world of colours and aromatic sensations that we find when walking along any path in Priorat. Pissarres is the true mirror of our region. Dark red, depth, the energy and wisdom of the selec- ted ‘costers’. The palate is complex. It has ripe fruit, memories of the Mediterranean brushwood and a sharp, cold note which is the characteristic mark of the llicorella slate soils’ extreme minerality.

FOOD PAIRING

Grilled meats –lamb, Iberian pork, beef– stand as the ideal harmony of this wine. But there are other less obvious choices. For example, it goes very well with creamy and slightly fat dishes such as mushoom cannello- ni, tuna-based stews and classic risottos.

TECHNICAL INFORMATIONS

ALCOHOLIC STENGHT 14,5%
SERVING TEMPERATURE 14/16º
TIME EN BARREL 12 months

Viña Temprana Blanco

Aragonesa Viña Temprana Blanco

VARIETIES

Macabeo

PRODUCTION

Después de un leve prensado y tras un desfangado comienza la fermentación en depósitos de acero inoxidable a una temperatura controlada de 18º a 20º C.

TASTING

Color: Amarillo pálido.
Aroma: Alta intensidad de carácter varietal. Aromas frutales.
Boca: Fresco, vivo y equilibrado.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 12,5%
SERVING TEMPERATURE 8º
 

Diamante

diamante

GRAPE VARIETIES

Viura.

WINEMAKING PROCESS

Destemmed and lightly crushed, the grapes are then fermented at a very low temperature (12ºC) in order to reflect the natural freshness and fruitiness of the indigenous Viura and Malvasía varieties. Fermentation is then stopped to maintain the natural sugars (an average of 28 grams per litre) and give it its semi-sweet personality, an homage to the wines of Mediterranean Europe.

TASTING NOTES

Golden with pale yellow hues, Diamante displays a complex bouquet of ripe fruits and flowers underpinned by aromas of sweet must. Unctuous, elegant and easy to drink, it has a sweet attack and a nice, slightly acid finish that adds to its persistence.

FOOD PAIRING

Aperitive, fish, seafood, rice, dessert, cold dishes.

TECHNICAL

ALCOHOL CONTENT 11,5%

SERVING TEMPERATURE 8º

AWARDS

Number 1 Rioja branded white wine sold in Spain
Number 1 selling white wine in Mexico, regardless the country of origin, above US$7 retail.
86 Points : Wine Advocate (Robert Parker), USA: 2007
86 Points : Beverage Tasting Institute, USA: 2006
85 Points : Wine Enthusiast, USA: 2006
Bronze Medal : World Selections, Canadá: 2007

Marqués Valparaiso Roble

Marqués Valparaiso Roble

VARIETIES

Tempranillo 100%

PRODUCTION

Fermentation in temperature controlled tanks between 28 and 30º C. during 16 to 18 days.

TASTING

Intense dark cherry red colour with purple hues. Expressive bouquet of red berry fruits, rose petals and licorice.

The mouthfeel is rich, intense yet silky and very persistent.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 14%
barricaTIME IN BARREL 3 months

Fernández de Piérola Cyatho

Fernández de Piérola Cyatho

VARIETIES

100% Verdejo

PRODUCTION

After examining closely a number of vineyards between 25 and 30 years old, on stony terrain, we have selected 100,000 kilos of 100% Verdejo grapes which best reflect the specific characteristics of this region. We are using cold fermentation between 16 °and 18° C. in stainless steel vats with the lees for 19 days until finishing the sugars. After that, we make the first racking to take out the thick lees and keep the wine with the tie lees putting them into suspension twice per week to remove fatty compounds that provide mouthfeel and volume sensation.

Finishing this process, clarified and stabilized the wine in the most respectful way, them, bottling it always in inert environment.

TASTING

Colour: This is a straw yellow Verdejo wine that has a particularly attractive and pure appearance.
Aroma: Strong but not overpowering clean and ripe aromas that are characteristic of this grape type.
Palate: On the palate it is fresh, with high and big body and volume, and delightfully smooth, and it has a slightly bitter finish that is typical of the Verdejo grape variety, with a touch of acidity giving it excellent balance.

TECHNICAL INFORMATION

SERVICE TEMPERATURE 8/10º
 

Artajona Crianza

Artajona Crianza

WELL-BALANCED IN THE MOUTH. ITS ELEGANCE AND PLEASANT MOUTHFEEL MAKE THIS A GREAT WINE.

VARIETIES

Tempranillo and Cabernet Sauvignon

PRODUCTION

A choice selection of Cabernet Sauvignon and Tempranillo grapes are used to make this wine, aged for twelve months in oak casks, followed by a further period of repose in the bottle where it is rounded off.

TASTING

Intense cherry-red, its fruity aromas blend beautifully into toasty notes from ageing in wood.

TECHNICAL INFORMATIONS

ALCOHOLIC STRENGHT 13,5%
SERVING 16/18º
 

Marqués Valparaiso Crianza

Marqués Valparaiso Crianza

VARIETIES

100% Tempranillo from our centenary vines in Quintana del Pidio.

PRODUCTION

The wine is made using the traditional “bordelais” system, destemming and subsequently macerating the must in contact with the skins. The temperature is controlled at an average of 26º C.

TASTING

Dark cherry red colour with ruby red hues. The complex bouquet shows red fruit and spices, with a rich, elegant, silky mouthfeel of great length and persistency.

A good complement to our country’s gastronomy.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13,5%
barrica12 months in both French and American oak barrels with six monthly rackings. It remains in our bottle cellars for at least another year prior to release.

Fernández de Piérola Joven

Fernández de Piérola Young

VARIETIES

100% Tempranillo

VINIFICATION

Fermentation of destalked grapes in stainless steel tanks equipped with cooling sleeves to maintain temperatures within the range of 26–28 °C.

Fermentation time: 12 days.

TASTING

Colour: Ruby-red with purple hues. Medium depth. Clean and bright. Glyceric.
Aroma: Primary aromas with notes of wild berries, strawberries and brambleberries and liquorice. Hints of minerals.
Palate: A powerful attack develops into silky sensations with a good balance between acid and sweet. Smooth, warm sensations with no sharp edges or astringency.

TECHNICAL INFORMATION

SERVING TEMPERATURE 16/18º
 

Artajona Navarra Tinto

Artajona Navarra Tinto

VARIETIES

Garnacha, Tempranillo and Cabernet

PRODUCTION

A selection of Garnacha, Tempranillo and Cabernet grapes were used to obtain healthy, fresh musts.

TASTING

Maceration followed by fermentation produce a bright, deep red wine, with powerful, intense, youthfully fruity aromas and a dynamic and well-balanced mouthfeel.

TECHNICAL INFORMATION

ALCOHOLIC STRENGH 13,5%
SERVING TEMPERATURE 16/18º
 

Anayón Cariñena

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.

Fernández de Piérola Crianza

Fernández de Piérola Crianza

VARIETIES

100% Tempranillo

PROCESS

Vineyards are older than 30 years old and the yields do not go more than 5.500 kg/ha, manual harvested. Fermentation of destalked grapes in stainless steel tanks equipped with cooling jackets to maintain temperatures steady below 28 °C. Skin contact maceration for 30 days, with twice-daily overpumping.

Maceration process at least 30 days to get volume and fat which will balance the wines. After a malolactic fermentation which is made with the lees, the wine will spend 18 months in American 70% and French 30% barrels from one to three uses.

 

TASTING

Colour: Deep, intense cherry red color.
Aroma: With a powerful nose with intense notes of ripe wild berries (blackberries) and hints of cedar and vanilla; all very nicely blended.
Palate: Impressive attack in the mouth. Meaty and exceptionally well-balanced, with notes of stewed fruit over a background of toasted wood accompanied by supple tannins. Persistent aftertaste with a marked personality.

TECHNICAL INFORMATION

ALCOHOLIC STRENGHT 13%
SERVING TEMPERATURE 16/18º
 

Artajona Rosé

Artajona Rosé

VARIETIES

Garnacha

PRODUCTION

Made with selected Grenacha grapes, Navarre’s native variety par excellence. Traditional “free-run” methods are used to obtain a fresh, intense first must.

TASTING

After fermentation at low temperatures in order to preserve all of the grapes' aromas and flavours, a bright rosé of a markedly strawberry-pink colour is obtained. Aromas of raspberries and round, fresh and fruity in the mouth.

TECHNICAL INFORMATION

ALCOHOLIC STRENGH 13%
SERVING TEMPERATURE 10/12º
 

Vanden Bussche & Son

Vinos Granada
Rue Breesch 29
1020 Brussels, Belgium
Tél : 02 428 32 20
M. BUTTINI Angelo (Sales Manager)
Mobile : 0475 73 90 46
02 428 32 20 Call our Offices
0475 73 90 46 Call our Sales Manager
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Breesch Street 29 1020 Brussels, Belgium

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