Effort and dedication for wine
Effort and dedication for wine
Young White, Rosé, Young Red, Crianza, Reserva, Barrel-fermented White, Garnacha Crianza.
Grape variety: 100% Viura
Alcoholic strength: 12.5%
Tartaric acidity: 6.0 g/l
A wine made by gently pressing the Viura grapes and fermenting the juice in stainless steel tanks at 15-17 °C.
A bright, straw-yellow wine, with an intense nose of flowers and fruit with notes of peaches. Pleasant, fresh, intense, refined and well-rounded in the mouth.
Grape variety: 100% Tempranillo
Alcoholic strength: 13.5%
Tartaric acidity: 6.0 g/l
The grapes are vatted and undergo pellicular maceration in order to draw out the aromas of the variety but little colour. The free-run must is fermented at 16-18 °C.
A bright, pale pink with high aromatic intensity of strawberries with hints of jelly beans. Very fresh in the mouth thanks to its good acidity; harmonious and fruit-forward.
Grape variety: 100% Tempranillo
Alcoholic strength: 13.5%
Total (tartaric) acidity: 5 g/l
The wine is made with manually-picked grapes which are destemmed in the cellar, fermented at 25 ºC in stainless steel tanks and and then left to macerate for 12 days. Malolactic fermentation takes place after the wine is racked. Light fining and filtration are applied before bottling
Dark-cherry red with intense aromas of strawberries and liquorice, typical of this variety. Smooth, very creamy entry; full and well-balanced entry, with sweet tannins.
Grape variety: 100% Tempranillo
Alcoholic strength: 13.5%
Total (tartaric) acidity: 5 g/l
The wine is made with manually-picked Tempranillo grapes that are destemmed and fermented at 28 °C in stainless steel tanks, followed by 20 days’ maceration. After malolactic fermentation, the wine is racked.
Aged for 360 days in medium-toast American oak barrels.
Deep, ruby red with intense aromas of red fruit blending into smooth, clean, toasty notes of new wood.
In the mouth it is meaty, round and long, with a pleasant aftertaste.
Grape variety: 100% Tempranillo
Alcoholic strength: 13%
Total (tartaric) acidity: 5 g/l
A wine made with choice grapes from old vineyards picked manually and fermented at 28 °C, followed by 20 days’ maceration. After malolactic fermentation, the wine is racked.
It is aged in French and Hungarian oak barrels for 18-24 months. The wine is then stabilised and bottled, and then it is further aged for at least 12 months.
Medium-depth, ruby red with intense aromas of sweet fruit and a light toasty note from the barrels. In the mouth it is very elegant and velvety with silky tannins that make it very pleasant to the palate.
Grape variety: 100% Tempranillo blanco
Alcoholic strength: 13.5%
Total (tartaric) acidity: 6 g/l
A wine made with manually picked Tempranillo Blanco grapes. After light pressing, the must is fermented in American oak barrels. It is then racked and kept in barrels for 6 months on the lees, stirring every 2 days.
The wine is fined, filtered and stabilised for bottling.
A straw yellow wine with a light greenish hue and intense aromas of white flours and fruit that blend beautifully into soft, toasty wood notes. Very fresh in the mouth, with good acidity and a long, enveloping aftertaste.
Grape variety: 100% Garnacha
Alcoholic strength: 13.5%
Total (tartaric) acidity: 5 g/l
This wine is made with Garnacha grapes selected from our oldest vines, fermented at 25 °C and macerated for an additional 20 days.
It is aged in French and American oak barrels for 14 months and then stabilised for bottling.
Garnet-red, with notes of ripe candied fruit and a smooth, toasty background. Soft and silky on the palate, with a very sweet, balsamic aftertaste and spicy hints.
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