NAME: CORRAL DE LA PARELLADA 2019

ORIGIN

GRAPE VARIETY: SUMOLL 100%

HARVEST PRODUCTION: 1500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly. Pre-phylloxera vineyard.

LIMITED PRODUCTION: 450 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 11%vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense ruby colour with purple shades which present a low layer of colour

AROMATIC PROFILE: Its nose stands out for the intensity and concentration of this wine. Has a harmonized with the freshness of ripe white fruit combined with the sweet aromas of silver fruits and aromatic herbs

TASTING:In the mouth it is fresh, alive and sweet entry that marks the whole route, where the freshest aromas finally end up and a good integrated acidity.
PAIRING: Rice, meat, carpaccio, tuna, sushi

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PRODUCTION

Wine without additives or added sulfites, where the essence of the grapes is expressed in a very personal style. Seeking authenticity, elegance but above all give life and presence to very small plots with a "BEAUTY" very particular that makes them unique and special. We start with our own homemade harvest to preserve and make a very demanding selection of the grapes so that we arrive at the winery with the highest possible quality.

We ferment with the skins for a variable time to extract the essence of this, without temperature control so that the yeast of the vine is the one that regulates the temperature and the rate of fermentation inside amphorae and demijohns to come where. It continues to rest for a while.

NAME: CORRAL DE LES PEDRERES 2019

ORIGIN

GRAPE VARIETY: XAREL.LO VERMELL 100%

HARVEST PRODUCTION: 1500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly. Pre-phylloxera vineyard.

LIMITED PRODUCTION: 600 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 11%vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Smart colour like light pink that seems a rose

AROMATIC PROFILE: The nose stands out for the intensity and concentration of this wine. We find notes of blackberry and raspberries. Has a harmonized with the freshness of ripe white fruit combined with the sweet aromas of smoke and toast aromas.

TASTING: In the mouth it is fresh, alive with a dense and sweet entry that marks the whole route, where the freshest aromas finally end up. Gastronomic wine designed to accompany a meal from beginning to end.

PAIRING: Tataki, Salads, all kind of fish and meat

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PRODUCTION

Wine without additives or added sulphites, where the essence of the grapes is expressed in a very personal style. Seeking authenticity, elegance but above all give life and presence to very small plots with a "BEAUTY" very particular that makes them unique and special. We start with our own homemade harvest to preserve and make a very demanding selection of the grapes so that we arrive at the winery with the highest possible quality. We ferment with the skins for a variable time to extract the essence of this, without temperature control so that the yeast of the vine is the one that regulates the temperature and the rate of fermentation inside amphorae and demijohn to come where it continues to rest for a while.

NAME: CORRAL D’EN BUSQUETS 2019 “Pre-phylloxera vine”

ORIGIN

GRAPE VARIETY: WITHE GRENACHE 100%

HARVEST PRODUCTION: 1500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly. Pre-phylloxera vineyard.

LIMITED PRODUCTION: 600 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 10.5%vol
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NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense yellow appearance with golden highlights

AROMATIC PROFILE: We find notes of quince, honey and thyme harmonized with the freshness of ripe white fruit‍

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TASTING

It is fresh in the mouth; it lives with a dense and acidic entry that marks its entire course where the freshest aromas end up predominating and a mouthfeel finish reminiscent of ciders.

PAIRING: Very gastronomic wine designed to accompany a meal from beginning to end. The pairing especially with seafood rice, seafood and white meats is a very good accompaniment to cured cheeses.

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PRODUCTION‍

Wine without additives or added sulfites, where the essence of the grapes is expressed in a very personal style. Seeking authenticity, elegance but above all give life and presence to very small plots with a "BEAUTY" very particular that makes them unique and special. We start with our own homemade harvest to preserve and make a very demanding selection of the grapes so that we arrive at the winery with the highest possible quality.
We ferment with the skins for a variable time to extract the essence of this, without temperature control so that the yeast of the vine is the one that regulates the temperature and the rate of fermentation inside amphorae and demijohn to come where it continues to rest for a while.

Name：Cab.Franc 2020

Winery：Chateau Burgozone

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Winemaking：

Manually harvested and inspected on a sorting table.

Maceration and fermentation in stainless steel tanks with temperature control.

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Testing Notes：

Color：Lemon-green color.

Aged：Inox Tank

Aroma：Delicate, with good intensity of citrus, green fruits and white flowers notes.

Subtle, well-balanced, with citrus fruits(lime), exotic fruits (lychee), green fruits (grape and apple) and fresh mineral notes.

Paring：BBQ, roasted meat, game and chocolate dessert.

Name：Cab.Franc 2020

Winery：Chateau Burgozone

Serve：Temperature 12-16 ° C

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Winemaking：

Fermentation in stainless steel tanks with temperature control.

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Testing Notes：

Color：Sparkling ruby color with great shine

Aged：French oak 9-12 months.

Aroma：Cassis, Blackurrent leaf, Vanilla, Raspberry.

Well-balanced taste, with great body and length, light spicy notes, well expressed fruitiness(especially cherry), light vanilla aftertaste.

Rich, intense homogenеоus taste of red and black fruits. Notes of cedar, vanilla and chocolate in the aftertaste.

Paring：Italian specialtes, charcuterie, meat dishes, BBQ, vegetarian dishes.

Name：Marselan 2020

Winery：Chateau Burgozone

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Winemaking：

Manually harvested and inspected on a sorting table.

Maceration and fermentation in stainless steel tanks with temperature control.

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Testing Notes：

Color：Vivid and sparkling garnet-red color.

Aged：French oak 6-9 months.

Aroma：Lasting and complex aromas of red and black fruits (sour cherry and blackberry), well combined with the fragrances of smoke and caramel.

Rich, intense homogenеоus taste of red and black fruits. Notes of cedar, vanilla and chocolate in the aftertaste.

Paring：BBQ, roasted meat, game and chocolate dessert.

Name：Idea 2019

Winery：Lipovac

Serve Temperature：8-10 °C

Average Produce：12,000 bottles/year

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Winemaking：

The stalks are manually separated and crushed slowly, then they are pressed with dry ice. Fermented in new French oak barrels with a capacity of 225 and 500 liters. Fermentation lasts about 30 days.

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Testing Notes：

Color：Lemon yellow with light green

Aged：In barrels for about 8 months with lees stirring repeated weekly.

Aroma：Fresh and elegant aromas of white flowers, white peach and apple, with a vanilla, cream, toasted almond barrel finish.

Paring：Excellent with all fish dishes also well seasoned and with white meat.

Name：Gea Amfora 2019

Winery：Lipovac

Acidity：7 g/l

Serve Temperature：6~8℃

Soil：Clay、Sandy

Average Produce：5000 bottles/year

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Winemaking：

The best grapes are meticulously selected and the entire vinification process takes place in amphorae. The grapes and grape skins are initially macerated for a 60-day period then aged, also in terracotta, for 4-6 months.

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Testing Notes：

Color：Amber

Aged：Amphorae 2 months，Terracotta 4~6 months

Aroma：Unforgetable fragrance of white flower and honey with hints of incense.

Dense in the mouth, with a rounded finish and light tannins.

Paring：Wine with a unique character perfectly complements the Haut cuisine. Gea is ideal for Pan-Asian-courses and complex sauces.

Name：Concept 2016

Winery：Lipovac

Acidity：5.8 g/l

Serve Temperature：18℃

Soil：Clay、Sand

Average Produce：20000 bottle/year

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Winemaking：

Before thestart of the fermentation the grapes are cooled for several hours at 4 ° C. Thefermentation takes place in stainless steel tanks with controlled temperaturebetween 25 °C and 28 °C (77 °F and 82 °F) and a total duration of about 15days. Subsequently, after racking, malolactic fermentation takes place withoutaddition of activators.

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Testing Notes：

Color：Ruby red

Aged：2000L French oakbarrel 12~24months

Aroma：Ripe Fruit that givean amazing juiciness.

Paring：Appetizers and firstcourses of ground both simple and complex.

‍Name：Tellus Amfora 2019

Winery：Lipovac

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Winemaking：

Hand harvest withdouble selection. Earlier ripen with higher acidity. After meticulousselection the grapes and grape skins are placed into Georgian amphorae and leftto macerate for 60 days, than aging for 6-8 month in Terracota.

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Testing Notes：

Color：Deep ruby color    

Aged：Grapes and grape skins are  placed into Georgian amphorae and left to macerate for 60 days, than aging  for 6-8 month  

Aroma：Intensive aroma of cherries,  blackberries and forest fruit, excellent acid structure and balance of  tannins.    

Paring：Roasts, stews and mature  cheeses.

Name ：Tammuz Amphora 2018

Winery：Lipovac

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Winemaking：

Hand harvest withdouble selection. Earlier ripen with higher acidity. Only best grapes ofKratosija (same variety with Primitivo, Zinfandel) goes to the wine. We startwith 45-60 days fermentation in qvevri, and having after 120-180 days aging inTerracota.

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Testing Notes:

Color：light ruby color with violet accents.

Aged：45-60 days fermentation in qvevri, and having after 120-180 days aging in Terracota.

Aroma：Sweet cherry, raspberry jam and cinnamon-like spices. Fruity driven in palate, with smooth velvet tannins and great complexity.

Paring：Grilled vegetables, duck with berry dressing, soft cheeses (like French Coulommiers).

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Gure Arbasoak is Basque for “our ancestors”. It represents the respect for the ancient Basque culture. The frase on the front label comes from a Basque witch spell. Baga, Biga, Higa.  Ikimilikiliklik, Izan Ontsa! (One, two, three, abracadabra, be good!).

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Varieties

45% Hondarribi Zuri Zerratia (Petit Courbu), 40% Hondarribi Zuri (Gros Courbu) and 15% Izkiriota Txikia (Petit Manseng)

VineyardThe vineyards are located in the village of Kortezubi, a little old town in Bizkaia, famous for its prehistoric caves which form a Unesco World Heritage Site. The vineyards are located on a clay loam topsoil over limestone subsoil. Slate can be found in some parts.

Winemaking70% of the wine is fermented in 500 litre French oak barrels and foudres, and 30% in stainless steel tanks. After fermentation, using indigenous yeast, the wine is aged for 9 months in contact with its lees. Finally the wine is bottled unfiltered.

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Character

Marko Gure Arbasoak shows aroma’s of ripe yellow apple and pear, as well as herbaceous and floral notes. The barrel fermentation and bâtonnage add smoky and yeasty complexity as well as creamy texture. A pleasant dry and mineral finish.

Soil :

The ground has almost no depth, in some places it only reaches around 40cm before getting to the rock that’s formed by the dolomitic rock with plenty of calcium carbonate and magnesium and is very rich in micro-elements and minerals that are absorbed by the plant giving great personality to the wines. It’s interesting to note that the calcareous matter usually dominates in areas where excellent wines are made. They are well structured with clear character and keep good acidity as well as having the potential to age well.

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Climate :

The Massís del Garraf has a very particular climate. Rainfall is rare and is usually around 350 litres/m² during the vegetation period.

The days with a high count of sun rays are hot, but the thermoregulating effect of the sea which is about 15 km away and visible from some of the higher parts of the land, means that the presence of the sea breeze that cools from around midday, refreshes and allows the plants to complete the vegetative cycle – the ripening of the grapes is stretched out, favouring the concentration of sugar and phenolic maturity. All of this helps to develop fragrant and subtle aromatic molecules.

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Vinification :

Made from hand-picked grapes grown on old vines. Traditional fermentation without the addition of selected yeasts. Aged for 12 months in barrels of French oak.

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Tasting Notes :

Colour: garnet red.

Aroma: forest fruits with hints of aromatic herbs.

Taste: the wine is complex, concentrated and shows its barrel ageing. It expresses the minerality of this unique terroir, is refreshing and has a long finish.

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Food Pairing :

Chargrilled and roasted meat, cheese, cured meats and sausages, goes fantastically well with desserts made with dried fruit and nuts and chocolate.

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Name : Heraclius Alfaro

Years : 2017

Variety : Grenache, Tempranillo, Graciano and Mazuela

Denomination of origin : Rioja

Alcohol of Volume: 14% vol.

Capacity: 750 ml

Serve temperature: 16~18℃

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Winemaking/Features :

The manual harvest is carried out in boxes of 18Kg capacity. And in the winery the clusters are chosen on the selection table. They are destemmed and the whole grape, without crushing, is taken to the fermentation tanks by gravity, respecting its integrity to the maximum.

For 20 days they ferment at 25ºC, carrying out light pumping over in order to make a selective extraction and preserve all its fruit. Now is the time to properly fine-tune the aging in oak barrels and achieve complexity, a soft contribution of tannin and a moderate presence of wood in this rest.

Aged for 12 months in oak barrels.

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Testing Notes :

Intense color, elegant nose. Very ripe black fruit, red fruit jam and spices, integrated wood. Balanced on the palate, dense, soft, fresh and with a long finish.

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Food Pairing :

Traditional stews or casseroles such as white beans with quail, Rioja-style potatoes, even spicy ones. From the garden the stew. Meat: lamb chops with vine shoots, game, cured meats... Fish: cod Rioja style, baked fish... Sautéed or stewed mushrooms, omelettes...

Name : Sardón

Years : 2018

Variety : Tempranillo (tinto fino) 96%, Garnacha 3%, 1 % Albillo, Syrah, Malbec and Cabernet Sauvignon.

Denomination of origin : Rias Baixas - Galicia.

Color : Dark cherry red color

Alcohol of Volume: 15% vol.

Capacity: 750 ml

Serve temperature: 16~18℃

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Winemaking/Features :

Selection of vineyards from different locations throughout the Duero Valley in the provinces of Burgos and Valladolid.

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Testing Notes :

The deep, concentrated colour of this vintage is typical of the Douro Valley, but the freshness of the vintage is already noticeable on the nose with aromas of raspberries and blackberries and a slightly spicy backdrop that brings out the fresh red fruit character. There is an explosion of red fruit, redcurrants and raspberries, on entry to the palate which shows lovely volume from the outset. Notes of blackberries and liquorice come through at first then give way to a powerful minerality and firm yet well managed, soft tannins. The finish is fresh and the vintage's remarkable acidity and minerality combine to make Sardón a refreshing and extremely tasty wine.

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Name : Val de La Osa Mencia

Years  : 2017

Variety : Menda 100%

Denomination of origin : Bierzo - León

Alcohol of Volume : 14.5%

Capacity : 750ml

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Vineyard Location:

Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.

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Winemaking/Feature:

The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.

We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.

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Testing Notes:

Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, flesh and long finish.

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Food Pairing:

Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.

Name : Magnum Val de La Loba

Years : 2016

Variety : Menda 100%

Denomination of origin : Bierzo - León

Alcohol of Volume: 14.5%

Capacity: 750ml

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Vineyard Location:

Centuries-old Mencia vines on sloping, well-drained, moderately fertile, deep-seated, loamy-soil terrain imbuing the vineyard with restrained vigour and proper ripening.

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Winemaking/Feature:

The grapes arrive at the winery in small, twelve-kilo crates. Bunch by bunch, they are selected on the sorting table. N ext, the previously destemmed, uncrushed harvest is conveyed to small 20-hectoliter tanks where the grapes are fermented for 20 days at 28 degrees.

We only punch clown, without heating, with the intention of making a selective extraction and preserving the fruit in its entirety. Afterward, the wine is then aged for 12 months in one-year-old French oak barrels, thus imparting lower tannin and less wood presence.

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Testing Notes:

Intense, the fruit seduces the nose, violets, and hidden barrel. Elegant and complex. Balanced palate, dense, smooth, fresh and long finish.

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Food Pairing:

Succulent, tradicional pulse stews, poultry and its rice dishes, cephalopods such as octopus, oily fish, cured meats, sautéed or stewed mushrooms, omelettes, fish pastries, empanadas, well-dressed salads.

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Aging | French large and small oak barrels each for 12 months

Vineyard Name | Bassa and Valleta (Vine age 25-40)

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Soil :

Clay and limestone soil

Winemaking/features :

‍Fermentation in 4,000 liter French oak cask. Use of native yeasts.Aging in French oak cask for 14 months.

Tasting notes :

‍It burst out of aroma with cream and toffee, then it came out with floral aftertaste.Overall , she is calm and smooth, but she still has the heart of a little girl.

Conclusion:

‍Layers and fruity aromas, strength, and terroir are all perfectly presented in this wine, all from the persistence and belief of the small winery in their homeland.

Name : Terrer Singular Amphore Red  Origin

GRAPE VARIETY: Samsó 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 550 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 13%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense ruby colour

AROMATIC PROFILE: In the nose it emphasizes power and intensity of the red and balsamic fruits combined with aromas of spices and roasted.

TASTING: In the mouth presents freshness, easy entry and sufficient density with soft and pleasant acidity. An elegant, sensitive wine that conveys its terroir and varietal character.

PAIRING: Game Meat, Grill, well-structured dishes.

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PRODUCTION

Samsó vineyard has more than 80 years old. That means that we have less production but higher quality in our grapes. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around one moth to extract aromas and more structure in 14oC. Fermentation and aging in ceramic amphoras 18 months. Service temperature 14- 16oC.

Name : Terrer Singular Amphore White Origin

GRAPE VARIETY: MALVASIA DE SITGES 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 740 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 12%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Straw yellow straw colour with greenish reflections

AROMATIC PROFILE: In the nose it stands out due to its complexity and intensity of the fruit and aromatic herbs on a saline background that is native to amphora

TASTING: In the mouth it is very fresh, soft and sweet with a balanced acidity and greasiness that envelops the mouth during its course.

PAIRING: Ceviche’s, sushi, shellfish.

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PRODUCTION

Malvasia vineyard has more than 10 years old. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast. Cold pre-fermentative maceration around 24h to extract aromas and more structure in 5oC. Fermentation and aging in ceramic amphoras 4 months. Service temperature 4-6oC.

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Name : Endogen Red Origin

GRAPE VARIETY: SAMSO 100%

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2433 bottles

VINTAGE: 2019

ALCOHOL CONTENT: 13%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: It has an intense cherry red colour

AROMATIC PROFILE: Nose highlights the intensity and concentration of aromas of red fruits with leather, tobacco, specimens and toasted.

TASTING: In the mouth is fresh, powerful, Smart, permanent and able to reach all the senses.

PAIRING: Pure elegance, so versatile good to accompany with meat and well- structure dishes.

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PRODUCTION

All of our vineyards are more than 60 years old. That means that we have less production but higher quality in our grapes. Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around one moth to extract aromas and more structure in 14oC. Fermentation in stainless Steel vats at 22oC. Maceration with lees. Aged in oak barrels for 14 months only the 70% of wine the another 25% are aging in ceramic amphoras,5% in demijohn before bottling. Service temperature 14- 16oC.

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Name : Endogen Red Sumoll Origin

HARVEST PRODUCTION: 2500KG/HA – MANUAL HARVEST

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL: Clay-loamsoilwithshallowDepth,30cmstony. Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 1060 bottles

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR: Intense ruby colour with purple shades which present a low layer of colour

AROMATIC PROFILE: On the nose the intensity and the high concentration of red fruits aroma stands out such as raspberry, blueberry and unripe strawberries. In taste it turns up as fresh, sweet-toothed, soft out with a notably acid notes though all mouth round.

TASTING: An easy wine to taste, elegant which remains in the taste and also its capable of touch the senses

PAIRING: Pure elegance, so versatile good to accompany with tataki, tartar, ceviche as long as spicy and well-structured dishes

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PRODUCTION

This is a special young vineyard has 8 years old. It’s a vertically driven vineyard which means greater exposure to the sun. That means that we have higher quality in our grapes and balanced maturation Free run must, the juice that escapes naturally from the grapes before pressing. Cold pre- fermentative maceration to extract aromas and more structure in 18oC.Fermentation in stainless Steel vats at 22oC. Maceration with lees. Aged in oak barrels for 4months only the 70% of wine the another 25% are aging in ceramic amphoras, 5% in demijohn before bottling. Service temperature 14-16oC.

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Name : Endogen White Origin

GRAPE VARIETY : XAREL.LO 100%

HARVEST PRODUCTION : 2500KG/HA – MANUAL HARVEST

LOCATION : Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2002 bottles

VINTAGE: 2020

ALCOHOL CONTENT: 12%vol

CONTAIN SULPHITES, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR : Brilliant gold yellow

AROMATIC PROFILE : Has a high aromatic intensity, mixture of quince, honey and thyme. In a quiet glass, we can appreciate aromas more sweetie like vanilla, toast almonds and sweets.

TASTING : Has a fresh bouquet, with a good entrance in mouth, marked acidity. In the end, the freshest aromas predominate.

PAIRING : Blue fish stews or raw, at the same time that we can accompany with White meats like birds or rabbit. All kind of rice. We can also combine it with blue, semi-cured cheeses.

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PRODUCTION

Free run must, the juice that escapes naturally from the grapes before pressing. Selection of local indigenous yeast, this is why we called “endogen”. Cold pre- fermentative maceration around 24h to extract aromas and more structure in 5oC. fermentation in stainless steel vat at 14oC. macerations with lees. Aged in oak barrels for 4 months only the 70% of wine the another 25% are ageing in ceramic amphoras, 5% in demijohn, before bottling. Service temperature 5-7oC.

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Name : Mà de Mas Perdut Origin

GRAPE VARIETY : Red Xarel.lo (50%); White Grenache (25%); Macabeu (25%)

HARVEST PRODUCTION: 2.500kg /ha; Manual Harvest

LOCATION: Santa Oliva (Baix Penedès - Catalonia)

SUBSOIL :Clay-loamsoilwithshallowDepth,30cmstony.Which helps us to maintain the humidity and the strain and the roots, have a reservoir of water to be able to make its vegetative cycle correctly.

LIMITED PRODUCTION: 2660 bottles

VINTAGE : 2021

ALCOHOL CONTENT : 11,5% vol

NO SULPHITES ADDED, MINIMUM INTERVENTION

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TASTING NOTE

COLOUR : Straw yellow with green trim

AROMATIC PROFILE : We find notes of white flowers and forest herbs with an integrated acidity. The nose stands out for the intensity and concentration of this wine.

TASTING : Has freshness, it lives with a light and pleasant entry that marks its entire course where the freshest aromas end up predominating. Unpretentious wine designed to be enjoyed without thinking and to accompany a meal or snack.

PAIRING : Very good companion to snacks, grilled fish, vegetables and semi cured cheeses.

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PRODUCTION

We make a pre-fermentative maceration of three varieties for 24 hours at a controlled temperature in a stainless tank. A part aged in demijohn and the rest in stainless the tank where we work on the lees to enhance the volume in the mouth. It’s a low intervention wine, where it is not filtered or clarified.

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Name : R-evolution Calcari

Years : 2021

Variety : Xarel.lo

Color : Pale greenish gold

PH : 3.29

Residual Sugar : 1.7 g/l

Sulfur dioxide content : 62 mg/l

Alcohol by Volume : 12%

Capacity : 750ml

Location : Penedes Central Valley

Soil : Continental sediments from the age

Climate : Mediterranean climate

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Winemaking/Features :

After a light skin maceration for four hours, thegrapes were gently pressed and then fermentedin stainless-steel tanks for 18 days at an averagetemperature of 16 °C. Once the fermentation wasfinished, the wine was kept in contact with the finelees for 3 months with daily bâtonnage

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Tasting Notes :

The aroma, Lovely aroma of ripe pears and creamy stone fruit, really creamy, somehow like puréed fruit with a touch of vanilla.

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Food Pairing :

Oysters and shellfish, poultry and grilled fish

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Name : Amphora Brisat

Years : 2019

Variety : Xarel.lo

Denomination of origin : DO Penedès

Color : Straw yellow

Alcohol of Volume: 12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

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Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery followed by gentle pressing. Spontaneous alcoholic fermentation is carried out, together with the skins, in clay amphorae, the porosity of which causes hyper-oxidation which precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made with biodynamic grapes and minimum intervention.

Natural wine. No added sulphites.

Wine suitable for vegan.

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Testing Notes :

The nose is fruity and elegant, with a background of baked apple ending with a subtle banana aroma.

In the mouth it is tasty, with a lot of texture thanks to the skins that have given it tannins.

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Food Pairing :

It goes perfectly with seafood and fish stews, and also with blue cheeses.

Name : Satel.lit

Years : 2018

Variety : 100% Carignan blanc

Denomination of origin :  DO Penedès

Color : Newgolden yellow colour

Alcohol of Volume:  12.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~15°C

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Brewing method/features :

Harvested by hand and in small crates to avoid oxidation of the grapes. Gentle pressing and fermentation at 16ºC in stainless steel tanks for 19 days, after which the wine is divided into 3 equal parts for different ageing periods. One part is aged for 6 months in 500 litre oak barrels, another part for 8 months in demijohns and a small part in stainless steel tanks for 5 months.

Wine made with biodynamic grapes and minimal intervention grapes.

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Testing Notes :

Unique aromas of pineapple fruit, austere presence and unctuous sensations

Elegant, with very good acidity, expands in the mouth leaving citrus aromas and leaving a delicious palate

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Food Pairing :

Pair this wine with stewed white meat, all kinds of rice dishes and baked or grilled fish.

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Name : Amphora Gris

Years : 2021

Variety : Xarel.lo

Denomination of origin :  DO Penedès

Color : Pale pearly yellow

Alcohol of Volume: 13.5% vol.

Capacity: 750 ml

Serve temperature: 10 ~12°C

Soil : Loam argillaceous

Brewing method/features :

We make the pied de cuve in the vineyard to obtain the indigenous yeasts from the grapes themselves. The grapes are harvested by hand and in small boxes to avoid oxidation of the grapes. Arrival at the winery and gentle pressing. Spontaneous alcoholic fermentation takes place in common clay amphorae, the porosity of which causes hyper-oxidation that precipitates all oxidisable substances, leaving a clean, crystalline wine.

Wine made from biodynamically grown grapes and with minimal intervention. Natural wine. No added sulphites.

Vegan friendly wine.

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Testing Notes :

Smooth, with notes of toasted almonds and a hint of milk.

In the mouth it is dual faceted, rustic and full-bodied. We find almonds in the final step in the mouth and with a long aftertaste.

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Food Pairing :

You can pair this wine with seafood, rice dishes, grilled or baked fish.

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Name : Microcuvee Marta de Balta

Years : 2017

Variety : Syrah

Denomination of Origen : El Triangle(Finca Cal Miret)

Color : Very intense violet

Aging : New French Allier oak barrels 13 months

PH : 3.26

Residual Sugar : 0.5 g/l

Sulfur dioxide content : 64 mg/l

Alcohol by Volume : 14%

Capacity : 750ml

Serve temperature : 16~18℃

Location : Prelitoral Mountains foothills

Soil : Loam argillaceous, Continental sediments origins from the Quaternary period.

Climate : Mediterranean climate

Limited : Only1.976bottles elaborated in harvest 20147.

Winemaking/Features :

Hand-harvested with small boxes

Maceration and fermentation in 400L new Frenchoak barrels at a controlled temperature of 24-29ºC.We made manualpigeage3 times per day duringthe maceration process. Prolonged during 25 days.

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Tasting Notes :

Impressive nose showing both intensity andcomplexity. Expressive animal notes covering a coreof ripe dark fruits of plums and black mulberries

Spicy notes of dark bitter chocolate and sweettobacco combined with the toasty notes and thevanilla from the oak. The palate is silky and velvety,with great concentration and body, but also veryclean and almost stringent fruit to balance theconcentration The finish is long and refreshing.

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Food Pairing :

Cheddar cheese, game and spicy stews, brownies.

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Name : Falcata Rose

Years : 2020

Variety : Monastrell、Syrah

Denomination of Origen : DO Valencia

Color : Sakura pink

Alcohol by Volume : 12.5%

Capacity : 750ml

Serve temperature : 12℃

Soil : Clay and Sand

Winemaking/Features :

Direct press fermentation in stainless steel tanks.

Each variety has been processed by its own, fermented with native yeast.

Work with lees for two months.

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Tasting Notes :

On the nose, fruity, with predomination of red fruits and red orange aromas.

On the palate, the attack is smooth, fresh, balanced and long finish.

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Food Pairing :

Perfect to pair with pasta, rice, fish, white meat, cured meat, roasted vegetables or soft cheese.

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Name : Syrah (No added sulphites)

Years : 2020

Variety : Syrah

Denomination of Origen : DOP Valencia

Color : Ruby

Alcohol by Volume : 13.5%

Capacity : 750ml

Soil : Sandy Soil、white clay Soil

Winemaking/feature

Without crushing, the grapes go to different deposits, depending on their variety, to be fermented with native yeasts. Sulphite Free.

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Tasting Notes :

Light and easy. A typical cherry strawberry and a bit of chocolate palate.

With some pepper and leather.

Low acidity, medium tannins.

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Food Pairing :

Pairs well with lamb、beef、game、poultry.

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Name : Pittacum

Years : 2018

Variety : Mencia 100%

Denomination of Origen : Arganza de Bierzo

Aging : French oak 、 America oak barrels 8 monthes

Alcohol by Volume : 14.5%

Capacity : 750ml

Climate :

The cold winter with an abundance of precipitations in the form of snow kept the vine at a vegetative standstill. The spring was cold and very wet. The vineyards responded to ali this with a delay to bud burst, which did not take place until the start of May. In June, precipitations in the form of storms and hail complicated the fruit set, causing a drop in the harvest production size. July and August were hot, dry months and the first grapes started to change colour. Ripening commenced and, after several difficult months, we finally had a spell of stable weather.

We started harvesting the Menda on 21 September in perfect weather. It was dry and sunny, with night time temperatures that were sometimes as low as 2ºC. The Mencia was finally harvested with good fruit, soft tannins and prefect acidity

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Winemaking/Features :

The grapes arrive at the winery in small 12 kilo boxes. Bunch by bunch they are selected at the sorting table. Winemaking takes place in stainless steel tanks with light cap plunging and must siphoning during fermentation, that usually lasts about 15 days at 25 ºC degrees.

The wine was bled and kept in the tank for a month befare taking it to French and American oak barrels with 220 liters holding capacity. For the eight months the wine stays in the barrel and it remains undisturbed by racking. After bottling another long two year period of repose begins.

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Tasting Notes :

Intense color with elegant nose. Fresh red fruits, spices, chinese ink and minerals. Fluid and juicy with a long finish.

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Food Pairing :

Pittacum's profile allows for a rich and varied matching to dishes and foods: grilled or stewed meats, legume pottages, certain ways of prepare fish, but also cold meats, cheeses, pasta, empanadas (Galician savory pie), salads when properly dressed.

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Name : La Mar

Years : 2018

Variety : Caíño blanco 98% , Albariño 2% and Loureiro.

Denomination of Origen : Rías Baixas

Color : Golden

Alcohol by Volume : 12.5 % vol

Capacity : 750ml

Serve temperature : 10~12ºC.

Soil : Schist soil

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Climate :

Spring 2018 was rainy, with low minimum temperatures that continued into the first third of the summer. In August, there was a notable increase in temperatures coming in the farm of two heatwaves at the start and middle of the month, the first one recording the highest maximum temperature seen in the last twenty years.

These conditions resulted in sorne dehydration of the grapes in the most exposed areas, reducing the final weight of the harvest. However, the impact was attenuated thanks to the altitude of our plot of Caiño destined far La Mar and to sorne propitious, but not very heavy, rainfall a few days befare the harvest.

The balance shown by the grapes at the time of their picking resulted in a wine with a strong personality and delicate aromas of ripe fruit set off by the wine's typical mineral character. The well-ripened and perfectly-balanced grapes are also reflected in a strength of tas te and flavour that is unusual far a white wine.

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Winemaking/Features :

Because of its high skin percentage, the Caíño grape undergoes a longer cold maceration process to extract the aromas to full advantage.

After the alcoholic fermentation, wine stays in its fine lees up to two months. It is then allowed to rest at low temperature far at least another six months until it goes into bottle where it rests and rounds out far a further period of time.

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Tasting Notes :

Even though we know that the Caiño is the varietal best able to extract the finest qualities from our terroir, we are still surprised by how much these qualities show through in the wine. The schist soil, the nearby sea and the mild climate of the O Rosal valley can ali be detected, revealing themselves through perceptible aromas of earth and broken rock with surprising saline and iodine nuances. It also, of course, shows fruit, here in the farm of ripe aromas of peach and pineapple with hints of cantaloupe melon. The aromatic trajectory comes to a subtle close with enveloping creamy notes created by the wine's contact with the lees.

Although it is already surprising and unique in terms of aromas, it is outstanding on the palate. There is no hint of shyness even on the first contact with the palate. From the outset it is juicy, sweet and voluptuous, giving the wine a lovely enveloping character. It fills the mouth with its unctuousness, yet remains soft and fresh thanks to its excellent acidity, which also contributes to its impressive capacity far ageing. This is a big wine with a never-ending finish.

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Food Pairing :

Its high acidity makes it a perfect pairing for fish and seafood, but its powerful body and volume enlarges its pairing range to stews or roasted meats, and spiced or slightly spicy hot dishes.

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Name : Abadía de San Campio

Years : 2021

Variety : 100% Albariño

Denomination of origin : Rias Baixas - Galicia.

Color : Golden

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Alcohol of Volume: 12% vol.

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Capacity: 750 ml

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Serve temperature: 10~12℃

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Climate : Marine Climate

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Winemaking/Features :
After a cold pre-fermentation maceration, the alcoholic fermentation is carried out with our native yeast, isolated from our own vineyard. After this, the wine rests for the necessary time, stabilizes and is finally bottled.

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Testing Notes :
The aromas of this 2021 vintage stand out for their clear and fresh nuances of very ripe tropical fruits, with a predominance of pineapple, accompanied by delicate nuances of white fruits such as pear and Golden apple. These aromas are enhanced thanks to the cold pre-fermentation maceration.

This vintage stands out for its excellent taste balance, resulting in a friendly, very fresh and velvety wine, with a vibrant and powerful mouthfeel. Its fair acidity and appreciable creaminess offers us a sweet and very appetizing wine. The aftertaste shows us again the memories of tropical fruits, with a very persistent and fresh finish.

Food Pairing :
Wonderful combination with seafood: oysters, clams and crab.
Also enjoy it with Asian cuisine.

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Name : Terras Gauda

Years : 2020

Variety : Albariño 70%, Caiño 22%, Loureiro 8%

Denomination of Origen : Ria Baixas

Alcohol by Volume : 12.5%

Capacity : 750ml

Serve temperature : 1~12℃

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Winemaking/Features :

After pre-fermentation cold maceration differing in duration according to the variety, alcoholic fermentation was carried out with our own yeast from our own vineyards. After the necessary resting period, the wine was stabilised and bottled.

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Tasting Notes :

With its perfect blend of varietals, Terras Gauda is a highly complex wine, in which the predominant aromas of mandarin, orange peel and ripe melon intermingle with the pleasant and subtle mineral, earthy and orange blossom notes.

This vintage shows an impressively powerful structure, character and meatiness, filling the palate with its voluminous and velvety mouthfeel. It is also fresh, cheerful and very lively. Its intense flavour is accompanied by mineral and creamy sensations that give it even more character.

The aromas on the palate and the long, intense finish reflect the excellent ripeness of the 2020 vintage.

This wine gives us two seemingly contradictory characteristics: it is a complex yet easy-to-drink.

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Food Pairing :

The wine is rich on the palate and deserves seafood, specially oysters and crab, perfect with Asian cuisine with rich and spicy sauces.

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Name : ALBARIÑO PAZO SEÑORANS

Years : 2019

Variety : Albariño

Denomination of Origen : D. O. Rías Baixas

Color : Palid straw yellow with greenish glints

Acidity : 6.4 g/l

PH : 3.2

Residual Sugar : < 2 g/l

Alcohol by Volume : 13.5%

Capacity : 500ml

Winemaking/Features : 

Elaboration in stainless steel vats min. 5 months on lees.

Alcoholic fermentation controlled at 16º.

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Tasting Notes : 

Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.

Name : ALBARIÑO PAZO SEÑORANS

Years : 2019

Variety : Albariño

Denomination of Origen : D. O. Rías Baixas

Color : Palid straw yellow with greenish glints

Acidity : 6.4 g/l

PH : 3.2

Residual Sugar : < 2 g/l

Alcohol by Volume : 13.5%

Capacity : 750ml

Winemaking/Features : 

Elaboration in stainless steel vats min. 5 months on lees.

Alcoholic fermentation controlled at 16º.

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Tasting Notes : 

Palid straw yellow with greenish glints. Medium-high intensity. The balance of acidity assigns a structure of great volume to the wine improves its traces until the retro nasal.

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Name: Sweet Solera Dolc  

Years : 2010 

Variety : Merlot, Tempranillo, Monastrell andGrenache. 

Denominationof Origen : DO Cava / DO Penedès 

Color : Dark red 

Aging : Since 2010 in solera in bocois deCastanyer. 

PH : 3.15

Tartaric acid : 6.5g/ l

Residual Sugar : 70g/ l

Sulfur dioxide content : 54mg/ l

Alcohol by Volume : 14%

Capacity : 500ml

Serve temperature : 8-10ºC. 

Soil : Clay-limestone with deep calcium rocks.

Winemaking/Features :  

Raisin harvest, spontaneous fermentation and macerationfor 12 days. Pressing and wild malolactic fermentation in Chestnutbarrels.

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Tasting Notes :

Naturally sweet wine aged in Chestnut barrels. Verymarked and pleasant oxidation aroma. The mouthfeel is sweet butnonempalagosa

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Food Pairing :

We recommend pairing it with blue cheese or pâté.

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Name :Mataro

Years: 2016 

Variety: Monastrell(also called mataró) 

Denominationof Origen : DO Cava / DO Penedès 

Color: Dark Ruby 

Aging: 6 months inChestnut barrels (500 liters). 

PH: 3.3

Tartaric acid: 5.6 g/l

ResidualSugar : 1.2 g/l

Sulfurdioxide content : 3mg/l

Alcohol byVolume : 12.87%

Capacity: 750ml 

Servetemperature : 12~14℃

Soil:  Franco-silty,shallow and well drained.

Winemaking/Features:

Spontaneous fermentationand maceration for 10 days. Pressing and wild malolactic fermentation in500 liter Chestnut barrels.

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Tasting Notes:

Untamed youth with lots ofblack sobrteot fruit and a powerful mouthfeel and long aftertaste.

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Name: Sang de Drac

Years : 2015

Variety : Tempranillo

Denomination of Origen :   DO Cava / DO Penedès

Color : Dark red

Aging : 10 months in cups and 10 months inChestnut barrels.

PH : 3.25

Tartaric acid : 5.8 g/l

Residual Sugar : 0.6m/l

Sulfur dioxide content : 35 mg/l

Alcohol by Volume : 13.35%

Capacity : 750ml

Serve temperature : 14-16ºC

Soil : Frank, shallow with nodules of calciumcarbonate.

Winemaking/Features :  

Spontaneous fermentation and maceration for 8days. Pressing and wild malolactic fermentation in underground cups.

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Tasting Notes :

Classic, evolved wine with an intense and penetrating aromaaccompanied by a silky mouthfeel and a powerful finish. Ask for heartymeals.

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Name: Can Peritxo

Years : 2019

Variety : Parellada

Denomination of Origen : DOCava / DO Penedès

Color : Pale yellow with orange

Aging : 6 month in chestnut barral

Alcohol by Volume : 11%

Capacity : 750ml

Serve temperature : 8~10℃

Winemaking/Features :  

Usingnative yeast, grape juice and grape skins for up to 9 days, after alcoholfermentation is completed, pour it into a 1000-liter large chestnut tank forlactic acid fermentation.

Thename of orange wine comes from increasing the soaking time of grape skins andgrape juice. White wine uses a winemaking method similar to red wine, giving ita more orange color.

Tasting Notes :

Thefull and unrestrained dried fruit style and the elegant Mediterranean spices,carambola, lime, light orange peel bitterness, soft and attractive, with acontinuous end rhyme.

Thiswine is suitable for drinking now, it is recommended that it can be stored for5 years, and the taste is better.

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Name: Amfora Can Ron

Years : 2019

Variety : Malvasia de Sitges

Denomination of Origen : DO Cava / DO Penedès

Color : Light yellow

Aging : 4 month in amphora

Alcohol by Volume : 12.2%

Capacity : 750ml

Serve temperature : 6~8℃

Location : Can Ron

Soil : Loamy Soil with deep calcareous rocks at 300 m ofaltitude.

Limited : 590 bottles per year

Winemaking/Features :

Wild fermentation andmacerated for 5 days with the skins. Several months of aging in chestnut vats,underground concrete tanks and amphorae* made with Suriol’s own clay. Bottledwithout adding sulfites. The flavor enhanced by the maceration and aging.

Its certified organic.

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Tasting Notes :

It taste like Pineapple、Durian、Parami, thebody feels tender and sweet, the after taste with fresh and juicy.

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Name: Els Bancals white wine Suriol

Years : 2017 

Variety : Xarel·lo (also called white raisin orCarthusian). 

Denomination of Origen :   DO Cava / DO Penedès 

Color : Light yellow 

Aging : 8 months in Chestnut barrels (500liters). 

PH : 3.2

Tartaric acid :5.9g/ l

Residual Sugar :0.5g/ l

Sulfur dioxide content : 50mg/ l

Alcohol by Volume : 12.36%

Capacity : 750ml

Serve temperature : 8~10℃ 

Soil : Clay-limestone, shallow and well drained.

Winemaking/Features :

Immediately pressed and decanted into undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes :

Strength of the Xarel·lo and the bocoi de Castanyer that giveit a lot of personality and structure. Persistent and intense, ideal forhearty meals.

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Name :Donzella 

Years: 2019 

Variety : Xarel·Lo 

Denominationof Origen : DO Cava / DO Penedès 

Color: Light yellow with a little green 

Aging: 5 months with the mothersof the wine (lies) in underground cups. 

PH: 3.15

Tartaric acid : 4.5g/ l

ResidualSugar : 0.9g/ l

Sulfurdioxide content : 38mg/l

Alcohol by Volume : 12.45%

Capacity : 750ml 

Servetemperature : 6-8ºC

Soil : Franco-silty, very deep and with calciumcarbonate.

Winemaking/Features:  

Immediately pressed anddecanted into underground cups. Alcoholic and malolactic fermentation withindigenous yeasts and bacteria.

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Tasting Notes :

Juvenile wine with a lot of aromaticintensity and tasty. In the mouth it is silky and fills all our taste budswithout smudging and with the right persistence.

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Name: Ancestral can ron

Years : 2019

Variety : Malvasia de Sitges 

Denomination of Origen : DO Cava/ DO Penedes 

Color : Light yellow

Alcohol by Volume : 12.2%

Capacity : 750ml 

Serve temperature : 6~8℃

Winemaking/Features :

Ancestralancestor fermentation method in a bottle, bottle aging for 9 months, nofiltration, no added sulfur dioxide

Theancestral fermentation bubble method also has Petnat in the market (PetillantNature is the micro bubble from natural fermentation). The grape juice ispressed and fermented in an underground cement tank. When the alcohol contentis 10% and the residual sugar content is 30mg/L, let the yeast fall asleeptemporarily by freezing it at a low temperature, and then pour thehalf-fermented wine into a glass bottle to start The second fermentation in thebottle, no additional sugar, no additional yeast, and the use of grape sugar tocontinue fermentation.

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Tasting Notes :

Young and sweet, sweet sparkling winewith unrestrained fruity flavor, brewed with the original aroma varietyMalvasia de Sitges. Residual sugar enhances the delicious taste and strength ofsparkling wine. It is very suitable for direct drinking, texture gathering anddessert matching.

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Name : El Bosc Cava

Years: 2015

Variety: Xarel·lo (also called whiteraisin or Carthusian).

Denominationof Origen :   DOCava / DO Penedès

Color: Golden

Aging:

More than 15 months withthe mothers in the bottle.

4 months with the mothersof the wine in bocois de Castanyer.

PH: 3.25

Tartaric acid: 6.1 g/l

ResidualSugar : 0.2 g/l

Sulfurdioxide content : 49 mg/l

Alcohol byVolume : 11.8%

Capacity: 750ml

Servetemperature : 6-8ºC

Soil: Franco-silty, very deepwith calcium carbonate

Winemaking/Features:

Harvested on September 9,2015, pressed and spontaneously decanted in underground cups. Alcoholicand malolactic fermentation with indigenous yeasts and bacteria.

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Tasting Notes:

Varietal monkey of great power andartisanal elaboration in Castanyer bocois that make it creamy andintense. Ideal for meals, snacks and cheese dishes.

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Name : Cava Brut Nature Gran Reserva Collita

Years : 2014

Variety : Macabeo,Xarel·lo and Parellada.

Denominationof Origen : DO Cava / DO Penedès 

Color : Golden

Aging : 4 monthswith the mothers of the wine (lies) in underground cups.

PH: 3.15

Tartaric acid : 5.5 g/l

Residual Sugar : 0.2 g/l

Sulfurdioxide content : 46 mg/l

Alcohol by Volume : 11.7%

Capacity: 750%

Servetemperature : 8-10ºC

Soil : Clay-limestonewith deep calcium rocks.

Winemaking/Features:

Morning harvest byvarieties, pressing and spontaneous decantation in undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes :

Penetrating aroma with notes of oven,honey or nuts. The bubbles are very fine and the aftertaste is so longthat it behaves like a red wine on the table.

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Name : CavaBrut Rosat Reserva 

Years: 2018 

Variety: Monastrell and Grenache. 

Denominationof Origen : DO Cava / DO Penedès 

Color: Salmon pink 

Aging: 4 months with the mothersof the wine (lies) in underground cups.

PH: 3.1

Tartaric acid: 5.8 g/l

ResidualSugar : 0.1 g/l

Sulfurdioxide content : 29 mg/l

Alcohol byVolume : 11.7%

Capacity: 750ml

Servetemperature : 6-8ºC

Soil: Franco-silty, shallow andwell drained.

Winemaking/Features:

Morning harvest byvarieties, pressing and spontaneous decantation in undergroundcups. Alcoholic and malolactic fermentation with indigenous yeasts andbacteria.

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Tasting Notes:

Perfect combination of the profile of a youngcava (liveliness and fruit), the sweetness of a rosé maceration wine and agingnotes (bakery and fine bubble). Clean and fresh cava

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Food Pairing:

suitable for snacks, drinks and even eating.

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Name: Cava Brut Reserva 

Years : 2018

Variety : Macabeo, Xarel·lo and Parellada.

Denomination of Origen : DO Cava / DO Penedès

Color : Pale yellow

Aging : 4 months with the mothers of the wine(lies) in underground cups.

PH : 3.05

Tartaric acid : 5.5g/l

Residual Sugar : 6.3g/l

Sulfur dioxide content : 55 mg/l

Alcohol by Volume : 12.1%

Capacity : 750ml

Soil : Clay-limestone with deep calcium rocks.

Winemaking/Features :

Grapes harvested in the morning and pressed immediately,static decanting for 24 hours, fermentation at a controlled temperature of 18ºwith native yeasts from the same skin of the grapes for 20days. Malolactic fermentation with natural and spontaneousbacteria. Cold stabilization and pre-run filtration.

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Tasting Notes :

pale yellow and fine bubbles that form a slow but steadyrosary. Intense aroma with notes of ripe fruit and toast. In themouth it is sweet, very unctuous and easy to drink, it will leave our mouthsilky.

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Food Pairing :

cava in glasses, as an aperitif and with desserts that arenot excessively sugary. Highly recommended for pasta and rice.

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Name : AnaNoa

Years : 2016

Variety : Syrah

Denomination of origin : Campode Calatrava, Almagro IGP

Color : Cherry redcolor.

Aging :French oak 3 months

Alcohol of Volume: 13.5%

Capacity: 750ml

Soil : Volcanic clay

Winemaking/features:
The winery still uses concrete tanksfor lactic acid fermentation.

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Tasting notes :
The appearance is cherry red, withtoffee, fudge, spices, violet, coffee aroma

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Food Pairing :
Ideal pairing with soups, salads,stews and Manchego cheese.

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Awarsd :
Mundus Vini 20Th Grand InternationalWine Awards
ANAOA Syrah, Meninger 2017 SilverMedal

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Concours Mondial Bruxelles :    

ANANOA Syrah, Medaille d'Or 2016 Gold Medal

Name : 4W4 Blancos

Years : 2019

Variety : Gewürztraminer, Verdejo, Sauvignon Blanc, Airén

Denomination of origin : Campo de Calatrava, Almagro IGP

Color : Steelyyellow color with golden reflections, clean and bright.

Alcohol of Volume: 12.5%

Capacity: 750ml

Soil : Volcanic soil, ochre, chalk, stony soil

Winemaking/features:
Lactic acid fermentation intraditional cement tank

Tasting notes :
Colour : Steelyyellow color with golden reflections, clean and bright.

Aroma : Very clean on the nose, it is above all tender andperfumed. Initially, it comes out stone fruit, citrus and many florals (orangeblossom). In the background white fruit and some pastries.

Palate : The mouth is friendly and energetic at the same time.Unctuous and fresh, well armed. The "weight of fruit" leaves a strongand pleasant memory with tropical notes that appear more in the aftertaste thanin the nose.

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Food Pairing :
Perfect with sushi, rice, vegetablesand all kinds of fish.

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