Rhône red and white wines - Import export

An Estate that nurtures its vineyards with the greatest respect for natural balance and terroir since 1808. The family motto “Fac et Spera” – do and hope – says it all. Two words that sum up all the patience and daring that this art demands: patience in relation to nature which resides; daring for the winemaker, who observes, chooses and assists. The wine will be the faithful expression of this alchemy.

Varieties: Tempranillo 100%. Vineyard: The vines belong entirely to the family, which allows us to control productions, the treatments perform and the selection of the different vineyards to make our different types of wine. In this way, we maintain regularly our goals of quality. Elaboration: Carbonic maceration with control of temperature. Tasting notes: Cherry red with a medium-high layer, it has clean aromas of red fruit, with hints of licorice. Its flavor stands out in the mouth persistent accompanied by a balanced acidity and soft tannins.

Elaboration: Wine made from white grapes of the Viura variety and red grapes of the Garnacha variety, according to the following process: Manual harvesting, partial destemming, sulphiting, crushing and pressing of the grapes to obtain a must that is cooled in the exchanger towards the settling tank. It is set off by the flotation technique with the help of nitrogen, which drags the turbidity upwards and the clean must is transferred to the alcoholic fermentation tank. Alcoholic fermentation with selected yeasts at a temperature of 16ºC, with a dosage of fermentation aids and oxygen, to develop its aromatic potential and facilitate the end of fermentation. After a 10-day rest, it is racked with its fine lees, until 20 days later it is clarified. Stabilization and bottling. Presentation: Bottle: Bordeaux 75 cl. Cap: 45 * 24 micro granulated cork or aluminium screw cap.

Wine made with 80% Tempranillo grapes and 20% Graciano variety from the Alto de Mindiarte ecological vineyard, harvested manually in small boxes and selected at a selection table. Elaboration of Bordeaux style, with destemming and crushing of bunches. Malolactic fermentation undergoes in new American and French oak barrels followed by an aging process where its lies for 18 months. After this process, the wine has a minimum remaining period of 12 months in the bottle.

Variety: Tempranillo 100% Pattern: Richter 110 and Chasela 41 Year of Planting Year: 1982 Land: Finca San Andrés. Calcareous clay with a lot of boulders and a lot mineral. It has its slope facing north and in turn protected by the great mountains that make it warm in winter to that has few touche. At the time that the sun comes out the rays are heating the earth up to 3 hours before sunset thus having his good rest. Approximate altitude: 537 meters Collection: manual in boxes of 12 kilos. Elaboration: Fermentation is carried out in stainless steel tank, malolactic in French oak wood (medium toasted), makes an agein on its fine lees working the batonnage system during about 14 months. Tasting notes Fine nose with blueberries and a touch of tobacco. Very little presence of oak, which leaves the passage to some fruits black and delicate fine leathers, with highly integrated tannins. Elegant, without excesses, very drinkable, good future. Alcoholic Degree: 14.

Made with Viura and Malvasía grapes from our centenaries vineyards Finca Vitarán and Vizcarral, handpicked in small boxes and classified at the selection table. Alcoholic pre fermentation of must and grape’s skins at a controlled temperature of 8 ºC. Alcoholic fermentation of the juice, without being pressed, in new Hungarian oak barrels. Aged in new Hungarian oak barrels on its own lees during 3 – 4 months.

Tempranillo grapes handpicked in small boxes and classified on the selection table. Fermented in small conic inox tanks. Malolactic fermentation undergoes in new French oak casks followed by an aging process where its lies for 20 months. Finally the wine stays at least 12 months in the bottle before it is sold.

Made with the best Tempranillo grapes selected from our oldest vineyards, handpicked in small boxes and classified at the selection table. Malolactic fermentation and further aging for 24 months in new French oak barrels. Finally the wine stays at least 12 months in the bottle before it is sold.

It is the result of the best Tempranillo grapes that are destemmed. The grapes are transported to the winery in small boxes to be selected first by clusters and then by grains. The malolactic fermentation takes place in new French oak barrels in which the wine remains on its lees and matures for 30 months. Finally stay for 18 months minimum in bottle before going to market.

Made with the best Tempranillo grapes selected from our oldest vineyards, handpicked in small boxes and classified at the selection table. Malolactic fermentation and further ageing for 24 months in new French oak barrels. This wine has remained bottled at a controlled temperature and in complete darkness since 1997.