UNIQUE WINES SELECTION - globalips.com

UNIQUE WINES SELECTION WINE TO EXPORT

ConsultVi join forces to with a group of select wineries to find unique wines made by autochthonous varieties and the passion of winemakers who know their land.

These are some of the newest, most groundbreaking projects in the business and others with long winemaking history. They have all joined together with ConsultVi with the same philosophy, quality and respect for their roots and love for wine.

Arnau Marco

CATALUNYA

MUSCÀNDIA D . O . C A V A

A V A I L A B L E F O R W O R L D W I D E D I S T R I B U T I O N

ANCESTRAL KNOWLEDGE VIADER FAMILY

The Viader young brothers, come from a family that has been deeply rooted in the Penedès region since 1823 when their great-great grandfather set up the first pharmacy in Sant Sadurní d’Anoia.

Eduard Viader has an extensive experience as a production manager of an outstanding cellar, and in 2009 produced the first Muscàndia.

His philosophy is process carried out by hand and limited production, to maintain its delicate and fragrant character.

BRUT NATURE GRAN RESERVA Xarel·lo, Macabeu and Parellada

D.O. Cava Gran Reserva

Where yeasts express all their complexity

ELABORATION

• Aged for more than 60 months in stacks.

• Clarified by hand on tables and disgorged by hand, bottle by bottle.

• Contains no tirage liqueur.

BRUT RESERVA Xarel·lo, Macabeu and Parellada

D.O. Cava Reserva

Happiness on the bubble and fruity elegance

ELABORATION



PRIZES

• Winner of the Vinari Bronze Award in 2014.

BRUT ROSÉ RESERVA Pinot Noir

D.O. Cava Reserva

Explosive strawberries and mad about violets

ELABORATION



PRIZES

• Winner of the Grand Vinari Gold Award and the Vinari Gold Award in 2014.

BÀLSAM BRUT Xarel·lo, Macabeu and Parellada

D.O. Cava

The positive things of youth

ELABORATION

• Aged during more than 9 months in our cava, at more than 13 meters underground, where we have 16ºC during all the year.


• Addition of expedition liquour, Brut.

CARLES ANDREU D . O . C O N C A D E B A R B E R À / D . O . C A V A

D I S T R I B U T I O N N O T A V A I L A B L E F O R B E L G I U M

D I S T R I B U T I O N W I T H O U T E X C L U S I V I T Y F O R :

U K / I R E L A N D / S W I T Z E R L A N D / G E R M A N Y /

S C A N D I N A V I A / C A N A D A / M E X I C O / A S I A /

L I B E R I A /

THE TREPAT KINGDOM ANDREU FAMILY

The Andreu Family, with Carles as head of the project, are specialist on the Trepat variety, with this grape starts a revolution on their region with their wine Trepat, one of the most smooth and spicy wines of Catalunya.

They own 80 hectares of vineyards where they mainly grow the traditional varieties: Macabeu, Parellada and the singular Trepat.

Ever since the 18th century the family has been dedicated to growing vines.

RESERVA BRUT NATURE Macabeu, Parellada and Chardonnay

D.O. Cava Reserva

Refreshing dryness in complete balance

ELABORATION

• Smooth pressing and fermentation t 15ºC for ten days. Coupage of obtained wines.

• Second fermentation in bottle at 14ºC and remaining on lees for twenty-six months.

QUALIFICATIONS

• 90 Points Parker / 87 Points Peñin

BRUT ROSAT Trepat

D.O. Cava

Good mood with this nice “cocktail” of red fruits

ELABORATION

• Cold maceration with the skins and fermentation at 15ºC.

• Second fermentation in bottle at 14ºC and remaining on lees for fifteen months.

QUALIFICATIONS

• 88 Points Parker / 88 points Peñin

BRUT NATURE Macabeu and Parellada

D.O. Cava

The perfection of the simplicity

ELABORATION

• Smooth pressing and fermentation at 15ºC for ten days. Coupage of obtained wines.

• Second fermentation in bottle at 14ºC and reamining on lees for eigtheen months.

QUALIFICATIONS


RESERVA BARRICA BRUT NATURE Parellada, Macabeu and Chardonnay

D.O. Cava Reserva

They are the oaky sparkling wine surgeons

ELABORATION

• Smooth pressing and fermentation at 15ºC for ten days. Coupage of obtained wines.

• Second fermentation in bottle at 14ºC and reamining on lees for eigtheen months.

QUALIFICATIONS

• 91 Points Peñin

BRUT TREPAT ROSAT RES. BARRICA Trepat

D.O. Cava Reserva

Rich taste of raspberries and hints of noble woods

ELABORATION

• Slightly mash in cold with their skins. Fermentation at low temperature in new French barrels without toast. 3 month in barrels with few battonage.

• Second fermentation in bottle at 14ºC and remaining on lees for twenty six months.

QUALIFICATIONS

• 89 Points Peñin

TREPAT Trepat

D.O. Conca de Barberà

Delicate tannins, fresh violets and rose pepper

ELABORATION

• Cold maceration before fermentation at 8ºC during 8 days. Alcoholic fermentation at 20ºC.

• Malolactic fermentation in new french oak barrels with a capacity of 225 litres.

QUALIFICATIONS


ORIOL ROSSELL D . O . C A V A

D I S T R I B U T I O N N O T A V A I L A B L E F O R : J A P A N

/ S W I T Z E R L A N D / B E L G I U M / D E N M A R K /

THE VINEYARDS OWNERS ROSSELL FAMILY AND SALVI MOLINER

The lineages came together in 1811 through the marriage between Damià Rossell and Madrona Cassanyes.

The Vineyards from which the Oriol Rossell cavas are produced are on the Cal Cassanyes Estate; a unified estate of 85 hectares which stretches across both the Alt Penedès and Baix Penedès.

They have a wide variety of cavas and wines with the same philosophy: modern style with traditional roots.

VIROLET Xarel·lo

D.O. Penedès

A very pure expression of Xarel·lo

VINIFICATION

• Fermentation and aging with its own lees over five months.

PRIZES AND QUALIFICATIONS

• First runner up and the Ladies Special Award of the Wine and Spirit Festival 2015

• 88 Points Parker

LES CERVERES Xarel·lo

D.O. Penedès

A complex demonstration of the Xarel·lo potential

ELABORATION

• C lose l y se lec ted g rapes , pe l l i cu l a r fermentation in cold.

• Fermentation and ageing for 6 months in French oak barrels.

PRIZES

• Best valued wine of the Wine and Spirit Festival 2015

QUALIFICATIONS


ROCAPLANA Syrah

D.O. Penedès

A refreshing fruit candy made with Syrah

ELABORATION

• Cold pre-fermentation. Maceration for 72 hours. Fermentation and maceration at 20ºC for 12 days.

• 6 months in 300l fine grain french oak barrels.

QUALIFICATIONS


XINO XANO BLANC Xarel·lo i Muscat D.O. Penedès

A wine designed to enjoy without worries

ELABORATION

• Harvest made with boxes of 20 kg, just the first fraction of the pressed grapes.

• Fermentation and aging for 15 days in stainless steel tanks. Coupage of both varieties

XINO XANO ROSAT Merlot i Syrah D.O. Penedès

Juicy and fresh, a rosé made to enjoy

ELABORATION

• Harvest made with boxes of 20 kg. 8 hours of maceration in contact of the skin and the grape juice.

• Fermentation and aging for 15 days in stainless steel tanks. Coupage of both varieties

XINO XANO NEGRE Syrah, Merlot i Cabernet Sauvignon

D.O. Penedès

Just with the virtues of the grapes

ELABORATION

• Harvest made with boxes of 20 kg.

• Fermentation and aging for 15 days in stainless steel tanks. Coupage of the three varieties.

BRUT NATURE RESERVA Xarel·lo, Macabeu i Parellada

D.O. Cava Reserva

Perfect example of a classic well made Cava

DOSAGE

• Residual sugar.

AGEING

• Between 18 to 30 months.

QUALIFICATIONS

• 9,39 Points from “La Guia de Vins de Catalunya"

GRAN RESERVA BRUT NATURE Xarel·lo and Macabeu


Serious, complex, live with yeast intensity.

DOSAGE

• Residual sugar.

AGEING

• Between 30 months and 48 months.

QUALIFICATIONS

• 9,49 Points from “La Guia de Vins de Catalunya” / 89 Points Peñin / 89 Points Parker

RESERVA DE LA PROPIETAT BN Xarel·lo, Macabeo and Parellada


A big bottle that express the grapes quality

DOSAGE

• Residual sugar.

AGEING


QUALIFICATIONS

• 91 Points Parker / 91 Points Peñin / 93 Points from “Vivir-Vino”

CUVÉE ESPECIAL BRUT Xarel·lo, Macabeu i Parellada

D.O. Cava

Impressively smooth and refreshing

DOSAGE

• 5 gr/l Expedition liquor.

AGEING

• Between 12 to 18 months.

BRUT ROSAT Trepat

D.O. Cava

Seductive red flowers and varietal character

DOSAGE

• 4 gr/l Expedition liquor.

AGEING


VINYES DELS ASPRES D . O . E M P O R D À

D I S T R I B U T I O N A V A I L A B L E F O R :

C A N A D A / F R A N C E / A S I A / S O U T H

A M E R I C A / C E N T R A L A M E R I C A /

SONS OF PATIENCE DAVID MOLAS

The winery is located in the most northern inland town of Alt Empordà, Cantallops. They continue the tradition of “Damajuanas” sweet wine exposed to the outside, sun and serene, for 50 months, la “Garnatxa de l’Empordà”.

Sensitive to the need to looking to protect the environment as much as possible, they avoid the use of aggressive synthetic products. The terroir is granite and slate, ancient soils and rocky, very suitable for the production of quality grapes.

ORIOL BLANC Garnatxa Roja D.O. Empordà

The singular taste of an historical variety

ELABORATION

• Smooth pressing and fermentation.

• Battonage sur lie of 4 months.

VINEYARD

• Garnatxa Roja / Vallena, 38 years.

ORIOL ROSAT Garnatxa Roja and Syrah

D.O. Empordà

With a hint of oak, a very gastronomical rosé

ELABORATION

• Fermented and aged 4 months in oak barriques.

VINEYARD

• 95% Garnatxa Roja / Vallena 38 years.

• 5% Syrah / Mallolet 12 years.

ORIOL NEGRE Garnatxa, Carinyena, M, C, and Syrah

D.O. Empordà

Ripe, juicy and tasty. Outstanding young wine

ELABORATION

• Smooth pressing and fermentation.

VINEYARD

• 42% Garnatxa, 22 % Carinyena / Salou 38 years

• 30% Merlot, 3% Syrah / Mallolet 14 years

• 3% Cabernet Sauvignon / Grapanelles 27 years

BLANC DELS ASPRES Garnatxa Blanca D.O. Empordà

Long life white wine, minerality and toasts

ELABORATION

• Destemming and crushing of grapes, and previous pressing, was distributed into the 23 barriques, where it fermented for 15 days.

• The wine remains with its fine lees for 5 months, with regular battonage.

QUALIFICATIONS


XOT Garnatxa, Carinyena and C. Sauvignon

D.O. Empordà

The perfect definition of a classic Empordà style

ELABORATION

• Fermentation and aging in Allier oak barriques for 8 months.

TERROIR

• Rough and shallow soils, in decomposition, and low in organic content. Sandy with chalk.

QUALIFICATIONS


NEGRE DELS ASPRES Garnatxa, Carinyena, M, C, and Syrah

D.O. Empordà

One of the most powerful tastes of Catalunya

ELABORATION

• Each variety separately. Destemming and crushing of grapes, and fermentation at 24ºC and maceration took 25 days.

• Aged in oak of different French barriques with a light toasting for 14 months.

QUALIFICATIONS


S’ALOU Garnatxa, Syrah, Merlot and C. Sauvignon

D.O. Empordà

The real dream of the best fruit ever

ELABORATION

• Each variety separately. Destemming and crushing of grapes, and fermentation at 24ºC and maceration took 26 days.

• Aged in oak of different French barriques, just 16, with a light toasting for 16 months.

QUALIFICATIONS


VI DE PANSES Garnatxa Roja D.O. Empordà

Raisins expressing the concentration of terrroir

ELABORATION

• The boxes of grape let dry during 59 days. Grapes were pressed as if they were fresh grapes. The concentrated must fermented slowly during months in stainless steel talk.

• The coefficient between the the grapes and the wine obtained was of 23%. 176 g/l sugar.

QUALIFICATIONS


BAC DE LES GINESTERES Garnatxa Roja D.O. Empordà

Aged 8 years in “damajuanas” at sun and calm

ELABORATION

• The boxes of grape let dry during 59 days. Grapes were pressed as if they were fresh grapes. The concentrated must fermented slowly during months in stainless steel talk.

• A row of 20 lts “Damajuanas” were filled and exposed to the outside, sun and serene, for 50 months. 169 g/l sugar.

QUALIFICATIONS


CELLERS UNDEGROUND D . O . P E N E D È S / D . O . C O S T E R S D E L

S E G R E / D . O . P L À D E B A G E S

D I S T R I B U T I O N N O T A V A I L A B L E F O R :

C A T A L U N Y A

THE RESTLESS WINEMAKER JOAN SOLER

Cellers Underground project lies in three Denominat ions o f Or ig in , Penedès, Costers del Segre and Pla de Bages each with its special character, w h e r e J o a n S o l e r i n t e r p r e t i t s environment to get the most light to their wines.

Modern oenologist, with great skill to preserve fruit and play with textures, it is a specialist in getting environment without losing balance.

CLOS D’ESTIMA Ull de Llebre and Syrah

D.O. Penedès

Black fruit on the way of the easy drinking

ELABORATION

• Fermentation in stainless steel.

• Coupage of the different wines and aging of three months in French oak barrels.

VINEYARDS

• Syrah from the high places in the Penedès.

• Ull de Llebre (Tempranillo) from lower place.

PURA VIDA Chardonnay and Macabeu D.O. Costers del Segre

Richness in mouth and hints of toffee

ELABORATION

• Grapes at 4ºC over one night. Skin maceration for four hours. Fermentation with slight haze.

• Remains with its fine lees and lees of other young wines for 8 months. The last 3 months a 20% of the wine its aged in light toast french oak barriques.

SOILS

• Calcareous soils, shallow, silty clay texture.

BLUNT Cabernet Sauvignon D.O. Pla de Bages

High level in all points of fruit and oak

ELABORATION

• Manual harvesting in boxes. Grape harvest cooled down to 4ºC. Hand selection to fullfill directly 3001 barrels (second year) without base, where it ferments. Manual pigeage.

• Pressed dry without pumps or pressing. Barrel filling in the Burgundy Way. 15 months of aging.

QUALIFICATIONS


CELLER PARDAS D . O . P E N E D È S

D I S T R I B U T I O N A V A I L A B L E F O R :

F R A N C E / A S I A / S O U T H A M E R I C A /

C E N T R A L A M E R I C A /

ENVIRONMENT RESPECT RAMON PARERA AND JORDI ARNAN

Born in St. Sadurní d’Anoia, Ramon Parera and Jordi Arnan, oenologist and agronomist respectively, founded Pardas in 1996 with the idea of elaborating the best wines as possible.

They believe that they have the obligation to protect and conserve not just the vineyards, but also the surrounding forest. They use Xarel·lo, Sumoll and Cabernet Franc as grapes to produce honest luxury wines, with the vineyard as protagonist.

RUPESTRIS Xarel·lo, Malvasia S, Macabeo, G. Roja

D.O. Penedès

Join venture of traditional well treated varieties

ELABORATION

• Grapes are selected and handpicked at the vineyard. Destemming and rollers at 10ºC. Fermentation at 16ºC.

• 4 months of periodically battonage.

QUALIFICATIONS


XAREL·LO Xarel·lo

D.O. Penedès

When terroir and vines are in love, deep and citric

ELABORATION

• Grapes are selected and handpicked at the vineyard. Enter at the cellar at a cool temperature. Saignée and pressing at 50% press yield. Static clarification.

• Barril fermentation at 16-17ºC. Battonage and aged during 8 months. 32 % concrete egg, 35% french oak new barrel, 33 % french oak used barrel.

QUALIFICATIONS


ASPRIU Xarel·lo

D.O. Penedès

Sometimes the excellence happens. Outstanding

ELABORATION

• Grapes are selected and handpicked at the vineyard, an placed in a refrigerator. 12 hours skin maceration before fermentation. The lees are removed daily.

• 66% fermented and aged 6 months in a concrete egg. 33% fermented and aged 5 months with their lees in Hungarian oak.

QUALIFICATIONS


SUMOLL Sumoll

D.O. Penedès

Electric energy of the Sumoll grape

ELABORATION

• Grapes are selected and handpicked at the vineyard. Destemming and put in a centenary ciment tank. Maceration of 30 hours.

• Controlled fermentation at 17ºC for 29 days.

VINEYARD

• 1,59 Hectares / Franc soil facing south-east located at 401 mts. altitude. Planted in 1974.

COLLITA ROJA Sumoll

D.O. Penedès

Violets, orange, pale color and rusticity

ELABORATION

• Grapes are selected and handpicked at the vineyard. Destemming and rollers at 10ºC. Fermentation at 16ºC.

• 4 months of periodically battonage.

QUALIFICATIONS


NEGRE FRANC C. Franc, C. Sauvignon and Sumoll

D.O. Penedès

Lordly concatenation of black fruits and pine

ELABORATION

• Grapes are selected and handpicked at the vineyard. Maceration days depending of the variety. Fermentation in cement tanks covert with resin.

• 13,5 months, 80% seconds and third year barrels, 20% new barrels, from 225 to 300 l.

QUALIFICATIONS


ASPRIU Cabernet Franc D.O. Penedès

An impressive taste deep as their color

ELABORATION

• Grapes are selected and handpicked at the vineyard. 23 days maceration. Fermentation in oak vats at 24ºC to 20 ºC the last 6 days.

• Low pressings. Spontaneous Malolactic fermentation. 13,5 months in new French oak barrels of 225 liters.

QUALIFICATIONS


SERRA DELS EXIBIS D . O . P L À D E B A G E S


S W I T Z E R L A N D

BIODYNAMIC PIONEER JOAN SOLER

Can Serra dels Exibis it’s the first cellar certified ecological that applies entirely biodynamic preparations. The Vineyards of Can Serra dels Exibis are located at an altitude of 500 m, in an area of wide terraces and reddish marl soil, with an annual rainfall of 450 mm.

Joan Soler it’s an experienced Pla de Bages oenologist, with a perfect understanding of the climate of the vineyards which are surrounded by forest

BIODYNAMIC

EXIBIS Cabernet Sauvignon, Mandó i Sumoll

D.O. Pla de Bages


ELABORATION

• Grapes harvested by hand in crates of 250 kg and cooled overnight at 4ºC. De-stemming and selection table.

• Fermentation at 25ºC with pigeage in open vats, without pumping. Maceration 6-8 days.

QUALIFICATIONS


LA RASA Cabernet Sauvignon, Mandó i Sumoll

D.O. Pla de Bages


ELABORATION

• Grapes harvested by hand in crates of 250 kg and cooled overnight at 4ºC. De-stemming and selection table.

• Fermentation at 25ºC with pigeage in open vats. Maceration 6-8 days. Aged for 12 months in 1 and 2 years old barrels of French Oak, with a 20% in high toasting.

QUALIFICATIONS


SAÓ DEL COSTER D . O . Q . P R I O R A T

N O T A V A I L A B L E F O R D I S T R I B U T I O N I N :

S W I T Z E R L A N D / D E N M A R K / N O R W A Y /

P U E R T O R I C O / U S A ( N Y C A N D C H I C A G O ) /

A U S T R A L I A ( S I D N E Y ) / G E R M A N Y ( C O L O N I A

F R E E ) C A N A D A ( S A S K A T C H E W A N ) / U K /

THE HARD WORK WAY XAVIER BARRACHINA

Saó del Coster works its lands in harmony, so as to express an elegant and honest vision of the Priorat thought its wines. The wines are elaborated with native varieties such as Garnatxa and Carinyena, some of which can be over 60 years old.

They follow a minimum intervention philosophy, respects nature’s cycles, uses biodynamic treatments and animal traction and the moon calendar for all the work, to create wines with life.

BIODYNAMIC

PIM PAM POOM Garnatxa

D.O.Q. Priorat

Initiation on the fruity pleasure of Priorat

ELABORATION

• Short, whole bunch maceration for 6-7 days in controlled temperature. Soft extractions and only with pigeage. Indigenous yeasts.

• 3-4 months on lees in stainless steel tanks.

QUALIFICATIONS


S Garnatxa, Carinyena, C.S., Merlot and Syrah

D.O.Q. Priorat

Not just ripe, also deep, crispy and fruity

ELABORATION

• Whole berries, harvest work by gravity. Maceration adapted to each plot in 500 and 1000 L. stainless steel tanks. Soft extractions and only with pigeage. Indigenous yeasts.

• 12 months on lees, in stainless steel tanks.

QUALIFICATIONS


TERRAM Garnatxa, Carinyena, C.S. and Syrah

D.O.Q. Priorat

Like having a good day, blacks fruits and balsamic

ELABORATION

• Whole berries, harvest work by gravity. Maceration 15-20 days in 500 and 1000 L. stainless steel deposits. Soft extractions and only with pigeage. Indigenous yeasts.

• Minimum of 12 months, mostly in used French oak 225 L. barrels.

QUALIFICATIONS


PLANASSOS Carinyena

D.O.Q. Priorat

A break in the time for a good reflexion

ELABORATION

• Whole berries, harvest work by gravity. Maceration 15-21 days in 500 and 1000 L stainless steel deposits. Soft extractions and only with pigeage. Indigenous yeats.

• Minimum of 24 months, mostly in used french oak 225 L. barrels.

VINEYARD

• Planassos / 280-330 m, slate soils. 60 years old

LA PUJADA Carinyena

D.O.Q. Priorat

Too deep to be real, a piece of earth in a bottle

ELABORATION

• Whole berries, harvest work by gravity. Maceration 15-21 days in 500 and 1000 L stainless steel deposits. Soft extractions and only with pigeage. Indigenous yeats.

• Minimum of 24 months, mostly in used french oak 225 L. barrels.

VINEYARD

• La Pujada / 400 m, slate soils. 80 years old.

CELLER FRISACH D . O . T E R R A A L T A

D I S T R I B U T I O N A V A I L A B L E F O R : W O R L W I D E

( N O T C A T A L U N Y A )

WHITE VERNATXA POWER FRANCESC FERRE

The family Ferre started his winery in 2005 as an act of rebellion in defense of the office of farmers, after 200 years of growing grapes without being well paid for it.

Sons of Corbera d’Ebre, a people who lived the Spanish civil war and had to rise from the ashes. Their vineyards are among trenches and battlefields, with some vines as old.

Passion for their region and tradition guarantee.

ECOLOGIC

L’ABRUNET BLANC Vernatxa Blanca D.O. Terra Alta

Passion fruit and cantaloupe with a crisp acidity

ELABORATION

• Different maturity levels of the variety. Two harvest of the same plants. The first harvest around 11,5º later they pick the second half around 14º. The the two parts are joined.

• Not clarified nor stabilized.

VINEYARD

• Finca del Quart / Stony and Calcareous

L’ABRUNET NEGRE Vernatxa Negra and Carignan

D.O. Terra Alta

Rustic, honest, with red fruits and flowers

ELABORATION

• Fermentation in concrete tanks.

WINE PHILOSOPHY

• The ancestors performed the assembly of their grapes in the vineyards. They recover this elaboration, but for the best maturation, they work with two vineyards that are located at different altitudes.

VINEYARD

• Creveta, Vall de Canelles / Clay, stony & calcareous

VERNATXA Vernatxa Blanca D.O. Terra Alta

Result of the vineyard job, creamy and mineral

ELABORATION

• Grape selected manually, it is introduced for joint deposit must fermentation with the skins. In oak barrels of 500 lts for six months. Has not been filtered, clarified and stabilized.

WINE PHILOSOPHY

• They revive an ancient way of Terra Alta winemaking: vins brisats.

VINEYARD

• Finca Quart / Panal

SANG DE CORB Vernatxa, Vernatxa Peluda, Carignan

D.O. Terra Alta

Mystic complexity with the fruit as a hero

ELABORATION

• The wine has matured a year in 300 lts barrels, to tame and bring harmony to the fruit of our land.

WINE PHILOSOPHY

• “Lo vi fa Sang”: Power of the wine that provides the energy and force to keep fighting and keep moving forward. 65 years old vines.

PRIZES

• Vinari 2014 - Ecologic Production / Best Criança Red Wine

LA FORADADA Vernatxa Blanca D.O. Terra Alta

Tradition and landscape to drink, wild complexity

ELABORATION

• Wine fermented with the skin of the grapes for a few days in stainless steel. Remains with its lees without stirring for about a year. Not filtered, stabilized by the cold of winter.

WINE PHILOSOPHY

• “Vi brisat”: fermentation with skins, with no added sulphites.

VINEYARD

• Finca del Quart / Stony and calcareous

NO SULFITES

GALICIA

CIA. DE VINOS TRICÓ D . O . R Í A S B A I X A S

D I S T R I B U T I O N A V A I L A B L E F O R : F R A N C E /

C A N A D A / C H I N A / C E N T R A L A M E R I C A /

S I N G A P U R / S O U T H A M E R I C A /

ETERNAL ALBARIÑO SOURCE JOSÉ ANTONIO LÓPEZ

Founded in 2007 by José Antonio López, the name Trico is used in parts of Galicia to refer to later, unexpected children and for all, loved and pampered more than the rest.

The philosophy of Jose Antonio Lopez in Trico passes through a primary objective: their albariños faithfully represent the character of the land to which they belong and which also have the capacity to store.

He founded Morgadío and Lusco do Miño.

ORGANIC

TABLA DE SUMAR Albariño

D.O. Rias Baixas

Purity, the best way to know the Albariño grape

ELABORATION

• Without any intervention on the vineyard. Fermented in stainless steel.

• Not clarified nor stabilized. Unrectified

TRICÓ Albariño

D.O. Rias Baixas

A big demonstration of patience and potential

ELABORATION

• Fermentation occurs in stainless steel tanks at controlled temperature. After fermentation, remains in its lees for 12 months.

VINEYARD

• Cultivated by organic methods with the least amount of intervention in development of the vines, chemical treatments are not used.

QUALIFICATION

• 91 points Parker

NICOLAS Albariño

D.O. Rias Baixas

Sometimes happens, we have to be ready

ELABORATION

• Fermentation occurs in stainless steel tanks at a controlled temperature. After fermentation, remains in its lees for 12 months.

PHILOSOPHY

• Just in the exceptional years with especial ripeness.

ADEGA ELADIO PIÑEIRO D . O . R I A S B A I X A S

D . O . C . A L E N T E J O ( P O R T U G A L )


E S T A D O S U N I D O S / P U E R T O R I C O /

A N D O R R A /

BORN FROM THE HEART ELADIO PIÑEIRO

In 1983 Eladio Piñeiro launches the wine Mar de Frades. With the blue glass bottle and a galleon appearing when the wine reached its optimal temperature for consumption, the wine has been a revolution.

In January of 2003 decide to sell the brand because of a serious ailment of his pair. He returns with new objectives to follow: biodynamical viticulture, the not use of aggressive sulphates and respect of environment.

BIODYNAMIC

ENVIDIA COCHINA Albariño

D.O. Rias Baixas

Happy Albariño with a clear hint of tropical fruit

ELABORATION

• Pellicular maceration, 6 months of aging with fine lees on stainless steel with weakly battonage.

• 15% of the last vintage are join to the wine.

VINEYARD

• Medium age of 30 years old, with 8 years of transition to the biodynamic.

QUALIFICATION


FRORE DE CARME Albariño

D.O. Rias Baixas

Subtle complexity, full of life and peaceful

ELABORATION

• Harvested by hand with a careful selection of grapes. Slightly crushed to being transferred to a static maceration. Transferred and clarified, the clean must goes to the fermentation vats.

• It will be kept for months there at low temperature for several weeks. Malolactic fermentation. Keep for several months.

QUALIFICATION

• 92 points Peñin

LA COARTADA Aragonez, Alicante Bouschet and C.S.

D.O.C. Alentejo (Portugal)

A wine born on knowledge of the waiting time

ELABORATION

• Fermented in stainless steel tank.

• 36 months in new oak barrels of medium toast, later 48 months in stainless steel and 6 months in bottle before commercialization.

• Not filtration and nor clarification.

LAGAR DO MERENS D . O . R I B E I R O / G A L I C I A

A V A I L A B L E F O R W O R L D W I D E D I S T R I B U T I O N

TRADITIONAL GRAPES MIRACLE JOSÉ MERENS

Founded on 2001, it’s an ancient cellar restored. The project it’s essentially a “colleiteiro” cellar, with José Merens in fronting a revolution in the quality of Ribeiro wines.

134 vineyards to produce just 20.000 bottles per year talk about the tradition of heritage in Galicia and the obsession for José about the quality as philosophy. The grapes used are the locals: Treixadura, Torrontés, Godello, Loureiro, Brancellao, Ferrón, Sousón, Caiño Redondo and Caiño Longo.

COSECHA Treixadura, Lado, Godello and Torrontés

D.O. Ribeiro

Comfortable as a bed freshly made

ELABORATION

• Pneumatic press maceration with dry ice (4-6h). Racking within 18-24 h. Fermentation at 17.5 ° C for 21 days in stainless steel. Stay 8 months in lees.

PRIZES

• Concours Mondial de Bruxelles 2009 Silver Medal.

QUALIFICATION


BARRICA Treixadura, Lado and Torrontés

D.O. Ribeiro

Only in the best vintages, perfect fusion oak-fruit

ELABORATION

• Maceration of the De-stemming harvest, and stripping part without being in pneumatic press with dry ice to 8 ° C for 10 hours. Work on the lees in fresh, racking and fermentation at 14 ° C in sta in less steel tanks. Fermentation in barriques of 300 liters, battonage and stabilization.

PRIZES

• Concours Mondial de Bruxelles 2009 Golden Medal Medal.

QUALIFICATION

• 90 points Peñin

30 COPELOS Sousón, Caiño, Ferrón and Garnacha

D.O. Ribeiro

An elegant jewel made by ancestral grapes

ELABORATION

• Harvest at hand in boxes of 20 kg, selection in the cellar and manual de-stemming. Fill the barriques of french oak to make the cold maceration for 24-48h at 7-9ºC.

• The fermentation lasts between 21 and 30 days. The paste passes until racking barrels 300 and 225 liter French, Hungarian and American oak where afterwards there will be a second fermentation. 6-9 months with lees.

QUALIFICATION


CASTILLA - LA MANCHA

BODEGAS PONCE D . O . M A N C H U E L A / V . T . C A S T I L L A


C H I N A / C E N T R A L A M E R I C A / S O U T H

A M E R I C A /

THE BOBAL MASTER JUAN ANTONIO PONCE

Juan Antonio it’s the most important winemaker of the Manchuela revolution. Taking care of the interpretation of varieties like: Bobal, Moravia Agria, Monastrell, Albilla de Manchuela and Garnacha.

He is a passionate of the biodynamic, and treat the old vines, some prefiloxeric, with respect and trying to understand their needs. Juan Antonio its brilliant and follow the philosophy: To not pass the man over the wine.

BIODYNAMIC

RETO Albilla de Manchuela

D.O. Manchuela

It’s beautiful to see and almost extinct variety

ELABORATION

• 8 months in barrel 600 lts french oak. No clarify. No filter. Indigenous yeast. Total sulfurous 50 mg.

VINEYARD

• 5 hectares over 50 years with a yield no exceeding 3.000 kg/ha. The soi l i ts calcareous.

CLOS LOJEN Bobal

D.O. Manchuela

A wicked wine full of fruit, just amazing.

ELABORATION

• 9 months in barrel 600 lts frenc oak. No clarify. No filter. Indigenous yeast. Total sulfurous 40 mg.

VINEYARD

• Vineyard is over 30 years. The soil its clayey - calcareous.

QUALIFICATION

• 90 points Parker / 92 Points Peñin

LA CASILLA Bobal

D.O. Manchuela

The elegant demonstration of a full bodied grape

ELABORATION


VINEYARD

• Vineyard between 30 and 70 years / 80% silty and 20 % clayey - silty

QUALIFICATION


BUENA PINTA Moravia Agria and Garnacha

D.O. Manchuela

With hints of a Bourgogne wine, really delicate

ELABORATION


VINEYARD

• 2 Ha. vineyard Moravia Agria and 20% Garnacha / Clayey - calcareous

QUALIFICATION


PF Bobal

D.O. Manchuela

A prefiloxeric ripe fruit, concentrate and intense

ELABORATION

• 11 months in barrel 600 lts french oak. No clarify. No filter. Indigenous yeasts. Total sulfurous 40 mg.

VINEYARD

• Vineyard rootstock is over 80 years / Calcareous - sandy deep

QUALIFICATION


CASILLA ESTRECHA Bobal

D.O. Manchuela

The potential of Bobal in a fruity miracle

ELABORATION


VINEYARD

• Vineyard almost 75 years / Calcareous very degraded.

QUALIFICATION

• 94 points Parker / 93 points Peñin

PINO Bobal

D.O. Manchuela

The wonder of Bobal, fresh, deep and ripe

ELABORATION

• 11 Months in 3 barrel 600 lts french oak. No clarify. No filter. Indigenous yeast. Total sulfurous 40 mg.

VINEYARD

• 1 Hectare is over 35 years / Calcareous

QUALIFICATION


DEPAULA Monastrell

V.T. Castilla

The taste of Monastrell in the perfect balance

ELABORATION


VINEYARD

• 5 Hectares are over 50 years. Clayey - calcareous.

CASTILLA - LEÓN

AKILIA D . O . B I E R Z O


S W I T Z E R L A N D / C H I N A / C E N T R A L

A M E R I C A / S O U T H A M E R I C A /

ELEGANT INFUSION MENCIAS MARIO ROVIRA

Akilia name comes from the name that the Romans gave to the region, for the magnitude of the mountains and the vast number of Eagles (Aquilias).

With 2,5 hectares, are divided in Lombano and Chano Villar. The management was made trying to respect all times of the biological processes.

Mario has a vast experience, with experiences in South Africa, New Zealand and France in Château Lafleur-Petrus.

BIODYNAMIC

K Palomino and Doña Blanca

D.O. Bierzo

White flowers, delicate yeasts and deep minerality

ELABORATION

• Fermentation and ageing with fine lees in stainless steel tank for 5 months.

VINEYARD

• 70 years old.

CHANO VILLAR Mencía

D.O. Bierzo

A shy black fruit dress with luxury balsamics

ELABORATION

• Fermentation and aging in concret tank for a 9 months. Wine without hints of extraction.

VINEYARD

• 60 years old.

QUALIFICATION


LOMBANO Mencía

D.O. Bierzo

Richness without concentration, sensual wine

ELABORATION

• Fermentation in concret tank and aging in french barrels for 12 months.

VINEYARD

• 60 years old.

QUALIFICATION


VILLA DE SAN LORENZO Mencía

D.O. Bierzo

A good feeling that express the beauty of Mencia

ELABORATION

• Fermentation and ageing with fine lees in concret and barriques for 12 months.

VINEYARD

• 60 years old.

QUINTA MILÚ D . O . R I B E R A D E L D U E R O


E . E . U . U . / U K / I R E L A N D / C R O A C I A /

S W I T Z E R L A N D / A U S T R A L I A / S O U T H K O R E A

TEMPRANILLO FINE ARTISAN GERMÁN R. BLANCO

Quinta Milú is the personal project of the winemaker Germán R. Blanco in Ribera del Duero. A project on a small scale that aspire to produce wines that transmit a small town called La Aguilera (Burgos).

From old Tempranillo vines, cultivated in a traditional way with respect for their natural environment, they work vine-to-vine with micro-fermentations in each cask.

They like the wines to express themselves, letting matters take their course.

Made In Green

QUINTA MILÚ Tempranillo

D.O. RIbera del Duero

It’s like drinking a juice of Tempranillo

ELABORATION

• Destemming, without crushing, minimal quantities of sulphur before bottling. 90 % Stainless steel and 10% open top oak barriques.

• Pre-fermentation maceration. Fermentation at 25ºC. Malolactic fermentation. 5 months of aging in 400L, and 500L, old french oak barriques.

• Production: 85,000 bottles

VINEYARD

• 870-908 meters / Mainly clay and limestone / 55 years old / 2,500 vines Ha.

LA COMETA Tempranillo

D.O. Ribera del Duero

Impressive fruit with flying balsamics

ELABORATION

• Without destemming, foot treading, minimal quantities of sulphur before bottling. Open top oak barriques.

• Pre-fermentation, maceration with carbon dioxide. Fermentation temperature 23-25ºC. Malolactic fermentation. Aging 11 months in 225L, 400L, and 500L, old french oak barriques.

• Production: 8,000 bottles

VINEYARD

• 870-908 meters / Sand-clay and clay- limestone / 70 years old / 2,500 vines Ha.

BELLAVISTA Tempranillo


Landscape power and a soft dreamy tannins

ELABORATION

• Without destemming, foot trodden, minimal quantities of sulphur before bottling. Open top oak barriques.

• Pre-fermentation. Fermentation temperature 23-25ºC. Punching down. Malolact ic fermentation, 12 months in 225L old French oak barr iques. Without filtrat ion and stabilization.

• Production: 800 bottles

VINEYARD

• 0,5 Ha / 930 meters / Pebbles / 80 years old.

VIÑAS VIEJAS Tempranillo


When the complexity it’s on the fruit, nice rusticity

ELABORATION


• Pre-fermentation, Fermentation temperature 23-25ºC. Malolactic fermentation 100% in barriques. Aging 12 months in old french oak barriques. Without filtration and stabilization.


VINEYARD

• La Selva y la del Tío Paco / 906 meters / Clay- limestone / 100+ years old / 2,500 vines Ha.

EL MALO Tempranillo


A funny interpretation of a high level Ribera

ELABORATION

• Destemming, foot treading, minimal quantities of sulphur before bottling. Open top oak barriques.

• Pre-fermentation. Fermentation temperature 23-25ºC. Malolactic fermentation, 18 months in 225L old French oak barriques.


VINEYARD

• Trasconvento (“El Malo”) 0,9 Ha / 920 meters / Clay / 37 years old. / 2,200 vines Ha.

VALDEVICENTE Tempranillo


Deep and tasty, a unique Tempranillo expression

ELABORATION


• Pre-fermentation, Fermentation temperature 23-25ºC. Malolactic fermentation 100% in barriques. Aging 12 months in old french oak barriques. Without filtration and stabilization.


VINEYARD

• Valdevicente / 940 meters / Sand / 100+ years old / 2,500 vines Ha.

ALTOS DE SAN ESTEBAN V I N O D E L A T I E R R A D E C A S T I L L A L E Ó N



S O U T H A M E R I C A /

MENCÍA WITHOUT TRICKS GERMÁN R. BLANCO

Altos de San Esteban it’s a small wine project. A friend’s project. On 2007 Germán R. Blanc joins to the winery and took the management of the vineyards and the future wines.

The vineyards are located just outside the San Esteban del Toral town, and they are authentic mountain vines.

They are very respectful with the environment, taking care of the natural balance of the vineyards.

LA PERRA GORDA Mencía

V.T. Castilla León

Power, youngness and amazing black fruits

ELABORATION

• Destemming, without crushing, minimal quantities of sulphur before bottling. Stainless steel.

• Pre-fermentation maceration. Fermentation at 20ºC-25ºC. Malolactic fermentation. 6 months of aging in 500L old french oak barriques.

VINEYARD

• La Mendañona and San Esteban / 780 meters / Red clay and decomposed granitic stones / 25 years old / 2,500 vines Ha.

V. DE MONTE SELECCIÓN ESPECIAL Mencía, Merlot and Cabernet Sauvignon

V.T. Castilla León

A foreign variety playing an outstanding role

ELABORATION

• Destemming, without crushing, minimal quantities of sulphur before bottling. Stainless steel and open top oak barriques.

• F e r m e n t a t i o n a t 2 5 º C . M a l o l a c t i c fermentation. 13 months of aging in 500L, and 225L old french oak barriques.

VINEYARD

• La Mendañona and San Esteban / 780 meters / Red clay and decomposed granitic stones / 25 years old / 2,500 vines Ha.

VIÑAS DE MONTE Cabernet Sauvignon and Mencía

V.T. Castilla León

Crunchy, vibrant, a reflection of the landscape

ELABORATION

• Destemming, without crushing, minimal quantities of sulphur before bottling. Stainless steel.

• Pre-fermentation maceration. Fermentation at 25ºC. Malolactic fermentation. 22 months of aging in 500L, and 225L, old french oak barriques.

VINEYARD

• 870-908 meters / Mainly clay and limestone / 55 years old / 2,500 vines Ha.

GOYO GARCÍA VIADERO D . O . R I B E R A D E L D U E R O

D . O . R I B E R A D E L A R L A N Z A

V I N O D E M E S A ( V A L L E D E L I É B A N A , C A N T A B R I A )

D I S T R I B U T I O N A V A I L A B L E F O R : F R A N C E ,

C A N A D A , P E R U , S O M E U . S . S T A T E S

THE NATURAL WAY GOYO GARCÍA VIADERO

In the Goyo words: Very old vines, autochthon grapes varieties and my knowledge. Without enzymes, without over oaky, over extraction nor over ripening styles…the wine is made in the vineyard.

With my personal project I intend to restore respect for the land of my ancestors and honor them as producing wines for centuries became, in the most natural, honest and sincere way.

NO SULFITES

BIODYNAMIC

GARCÍA SEMOVA Tinta Fina and Albillo

D.O. Ribera del Arlanza

Highly desirable, i'm mad about this tannins.

ELABORATION

• Fermentation 30 days. Maceration 3 weeks.Aging: 16-20 months in old barrels of 225 l.Without filtration and stabilization.

• Production: 1.900 bottles.

VINEYARD

• Revilla Cabriada, Ermita de Mancilles and Covarrubias (Burgos) 880-900m. with south-southwest orientation. Continental with pebbles.

• Harvesting in traditional hand picking style.

VALDEOLMOS Tinta Fina and Albillo


A wild complexity without elegance losing

ELABORATION



VINEYARD

• Villanueva de Gumiel (Burgos) 890m. with northeast orientation. Continental with sandstone over limestone.


QUALIFICATION


VIÑAS DE ARCILLA Tinta Fina and Albillo


One of the most deep and energetic smooth wine

ELABORATION



VINEYARD

• Anguix (Burgos) 810m. with south orientation. Continental with red clay and sandstone.


QUALIFICATION


EL PERUCO Tinta Fina and Albillo


When anything could be wrong, amazing balance

ELABORATION

• Fermentation 30 days. Maceration 3 weeks.Ageing: 16-20 months in old barrels of 225 l.Without filtration and stabilization.


VINEYARD

• Anguix (Burgos) 900m. with northeast orientation. Continental with sandstone over clay.


QUALIFICATION


COBERO TINTO Mencia and Palomino Fino

Vino de Mesa

Atlantic breeze and a breathtaking deepness

• Fermentation 30 days. Maceration 20 days.Aging: 20 months in old barrels of 225 l.Without filtration and stabilization.


VINEYARD

• Pumareña (Cantabria) 650m. with steep hillside southeast. Atlantic with black slate over clay and sandstone.


COBERO BLANCO Palomino Fino

Vino Mesa

Its like and speedy nostalgia, a lot of true feelings

• Fermentation 60 days. Maceration 25 days.Aging: 5 months in stainless steel. Without filtration and stabilization.


VINEYARD

• Pembes (Cantabria) 650m. with steep hillside southeast. Atlantic with black slate over clay and sandstone.


LÓPEZ CRISTOBAL D . O . R I B E R A D E L D U E R O

N E T H E R L A N D S / B E L G I U M / D E N M A R K /

C Z E C H R E P U B L I C / P O L O N I A / C A N A D A

( Q U E B E C ) / M E X I C O / I R E L A N D

HD TINTA DEL PAIS SANTIAGO GALO

The winery is located in Roa, in the heart of the Ribera del Duero. An it’s a familiar project founded by Santiago Galo.

The winery owns 50 hectares of its own vineyards. The predominant variety of grape is the Tinta del Pais (Tempranillo).

Their wines are modern, with a good presence of the fruit and perfect balanced acidity, and demonstrates the good work in the vineyard.

ROBLE Tinta del Pais and Merlot D.O. Ribera del Duero

The precision on the fruit expression

ELABORATION

• Hand picked into small crates the table selection. Fermentation at 23ºC with new oak barrels.

• 3 months in 100% french oak and 3 months of bottle ageing.

VINEYARD

• Finca la Linde / Calcareous and lime / 20 years old

QUALIFICATION


CRIANZA Tinta del Pais and Merlot D.O. Ribera del Duero

A good oak aging and a nice fruit definition

ELABORATION

• Fermentation at 28ºC, used oak barrels 1-3.

• 12 months in 70% French oak and 30% American Oak. 12 months bottle aging.

VINEYARD

• Finca la Colorada / Calcareous / 790 m / 30 years old.

QUALIFICATION


RESERVA Tinta del Pais and Merlot D.O. Ribera del Duero

A very serious wine, it seems like a classic

ELABORATION

• Fermentation at 30ºC, used oak barrels 1-3.

• 16 months in 60% French oak and 40% american oak. 24 months bottle aging.

VINEYARD

• Finca Valera / Calcareous and Clay / 840 m / 35 years old.

QUALIFICATION


BAGÚS Tinta del Pais


The demonstration of potential of this cellar

ELABORATION

• Hand picked into small crates the table selection. Fermentation at 28ºC with new oak barrels.

• 14 months in 100% french oak and 18 months of bottle ageing.

VINEYARD

• Pago de Mavirgo / Calcareous / 85 years / 850m.

QUALIFICATION


SELECCIÓN Tinta del Pais


When you have good things to put together

ELABORATION

• Fermentation at 30ºC. New oak barrels. Malolactic fermentation in barrel.

• 15 months in three different cooperages

VINEYARD

• Pago de Durón / 810 m / 35 years old / Calcareous and Clay.

QUALIFICATION


NAVARRA

VIÑA ZORZAL D . O . N A V A R R A

A V A I L A B L E D I S T R I B U T I O N F O R : F R A N C E /


S O U T H A M E R I C A /

THE THREE BROTHERS DREAM SANZ LARREA BROTHERS

Antonio Sanz start with Zorzal Wines project 25 years ago, his sons took the management of the project, making a great job with a very clever offer.

All their wines have something on common, the freshness, the powerful fruit, the control in the oak aging and the ripeness on the tannins.

His first succes came with Zorzal Graciano, that caught the attention of Jancis Robinson.

GARNACHA Garnacha

D.O. Navarra

Tasty, easy drinking and full of red berries

ELABORATION

• Harvested by hand, They were picked up and transported to the winery in small boxes.

• Fermentation temperatures between 24-26º. Soft pressing and pumping over.

VINEYARD

• Old vines located in Fitero area, in higher altitude.

QUALIFICATION


TEMPRANILLO Tempranillo

D.O. Navarra

100% fine Tempranillo, wonderful black fruit

ELABORATION


• Fermentation temperatures between 24-26º. Soft pressing and pumping over.

VINEYARD

• Bush vines in higher altitude, continental climate and stony soil.

GRACIANO Graciano

D.O. Navarra

A vegetal touch with a black plums contrast

ELABORATION

• Hand-harvested. Light maceration at 8ºC in pre-fermentation to enhance aromatic potential. Temperature (22-24ºC) alcoholic fermentation in 15.000 liter steel vats, 8 day maceration of skins with light stirring.

• Soft pressing. Malolactic fermentation of 25% in new french barrels. Aged four months on its lees in French oak barrels.

VINEYARD

• Vines located in Corella area.

QUALIFICATION


MALAYETO Garnacha

D.O. Navarra

Wow, a very savory wine full of matter

ELABORATION


• Alcoholic fermentation using oak vats of 2000 liters, using indigenous yeasts. Malolactic fermentation and 9 months aged in french barriques of two years old.

VINEYARD


CORRAL DE LOS ALTOS Garnacha

D.O. Navarra

Tasty, easy drinking and full of red berries

ELABORATION


• Alcoholic fermentation using oak vats of 2000 liters, using indigenous yeasts. Malolactic fermentation and 9 months aged in french barriques of two years old.

VINEYARD


SEÑORA DE LAS ALTURAS Garnacha and Graciano

D.O. Navarra

All you can desire from a Navarra wine

ELABORATION

• Fermented in 500L open barriques, using indigenous yeasts. Malolactic fermentation and posterior aging of 15 months in 2 years old french barriques of 225 liters.

VINEYARD

• 70 years old Garnacha vineyards / Fitero /

• 39 years old Graciano / Corella /

QUALIFICATION


RIOJA

BODEGAS TENTENUBLO D . O . C A . R I O J A /

F R A N C E / C A N A D A / A S I A / C E N T R A L

A M E R I C A / S O U T H A M E R I C A / E E U U /

A U S T R A L I A / N E W Z E A L A N D / S W I T Z E R L A N D /

ESTHETIC RIOJA ARTISAN ROBERTO OLIVÁN

The name "Tentenublo" refers to the ringing of bells that was used in the villages of La Rioja to drive away the clouds of hail during the ripening of the grapes.

Roberto Oliván, plays with the most unknown zones of la Rioja, with high altitudes and especial soils.

He is making wines based on the emphasis on the different plots and their qualities, besides the expression of the different varieties and the coupage in the vineyard.

TENTENUBLO BLANCO Malvasia, Viura and Calagraño

D.O.Ca. Rioja

NOT AVAILABLE

TENTENUBLO Tempranillo and Garnacha

D.O.Ca. Rioja

You can feel the grapes are free, fruit energy

ELABORATION

• Spontaneous fermentation in open stainless steel vats of different capacities, soft foot treading.

• Malolactic fermentation and 10 month of aging in french barriques.

VINEYARD

• 40-100 years old vineyards / 600 m altitude.

XÉRICO Tempranillo and Viura

D.O. Navarra

NOT AVAILABLE

ESCONDITE DEL ARDACHO EL ABUNDILLANO

Garnacha, Malvasia, Viura and Tempr. D.O.Ca. Rioja

NOT AVAILABLE

QUALIFICATIONS


ESCONDITE DEL ARDACHO LAS GUILLERMAS

Tempranillo and Viura D.O.Ca. Rioja

NOT AVAILABLE

ESCONDITE DEL ARDACHO LAS PAREDES

Garnacha y Tempranillo D.O.Ca. Rioja

NOT AVAILABLE

QUALIFICATIONS


BODEGAS PUJANZA D . O . C A . R I O J A / R I O J A A L A V E S A

D I S T R I B U T I O N A V A I L A B L E I N : F R A N C E /

C A N A D A / A S I A / C E N T R A L A M E R I C A /

S O U T H A M E R I C A / E E U U / A U S T R A L I A /

N E W Z E A L A N D /

THE ELEGANCE SEARCHER CARLOS SANPEDRO

Carlos San Pedro, owner and technical director of Bodegas y Viñedos Pujanza, is also the forth generation of a family of vine-growers, wine-makers and wine merchants of Laguardia.

Creating harmonic wines, always with a right balance between fruit and aging, with elegant and deep palates carrying in their name the landmark of a region.

His wines have always an special silky touch and a very luxurious fruit.

HADO Tempranillo

D.O.Ca. Rioja

A countless succession of red fruits

ELABORATION

• Pre-fermentative maceration during 5 days. Alcoholic fermentation tooks place in stainless steel vats with daily rackings. Malolactic fermentation is carried out in the same vats.

• Ageing: 12 months in French Oak Barrels

VINEYARD

• Own vineyards at 600m / Clay-limestone soil.

QUALIFICATION


FINCA VALDEPOLEO Tempranillo

D.O.Ca. Rioja

The perfect style classic-modern Rioja

ELABORATION

• Fermentation tooks place in small stainless steel vats divided by soil types. Malolactic fermentation is made in same tanks.

• Ageing: 14 months in french oak.

VINEYARD

• Finca Valdepoleo / Vineyard planted in 1973 at 630 m. / Clay-limestone soil.

QUALIFICATION


PUJANZA NORTE Tempranillo

D.O.Ca. Rioja

The highest vineyards of Laguardia, extreme

ELABORATION

• Fermentation tooks place in small stainless steel vats. Indigenous yeasts. Malolactic fermentation is made in same tanks.

• Ageing: 16 months in French Oak

VINEYARD

• Finca Norte / 720 m. / Clay-limestone soil with a calcareous stone level 2,7 hectare.

QUALIFICATION


CISMA Tempranillo

D.O.Ca. Rioja

Some pre-phylloxera vines for a few bottles

ELABORATION

• Winemaking is carried out in a 1.700 kg. french oak vat wit de-stemmed grapes.

• Ageing: 22 months in 225 L. french oak barrels

VINEYARD

• Finca La Valcabada / 0,8 has / Vineyard planted in 1925 at 600m. / Clay-limestone deep soil.

QUALIFICATION


AÑADAS FRÍAS Viura

D.O.Ca. Rioja

Just in the cold years a long life Viure

ELABORATION

• Winemaking was made in a 225L. and a 500L. French oak barrels followed by a 6 months ageing time in the same barrels.

• Just produced in 2007 and 2010, for being cold vintages.

VINEYARD

• San Juan de Anteportalatina / 1,5 has. vineyard at 600m. of altitude / Clay-limestone soil with a high limstone content.

BODEGAS VINÍCOLA REAL D . O . C A . R I O J A / R I O J A A L A V E S A


A S I A / C E N T R A L A M E R I C A / S O U T H

A M E R I C A /

A RECENT CLASSIC MIGUEL ÁNGEL RODRÍGUEZ

Bodegas Vinícola Real was founded in 1989 by Miguel Ángel Rodríguez in Albelda de Iregua. This cellar was born with a vocation of being a small production winery specialized in high-quality wines and “estate wines”.

Their focus is to create “great wines” with a unique terroir, thanks to a different wine-making and aging. All the process is remarked by a strong personality.

They use a traditional viticulture model.

HERMANDAD Tempranillo and Garnacha

D.O.Ca. Rioja

A wine with the word easy on their soul

ELABORATION

• Harvest on October from old vines. The wine was been aged for a minimum of 6 months.

CUEVA DEL MONGE Tempranillo

D.O.Ca. Rioja

Elegant aromas, with toasty notes of coffee

ELABORATION

• The wine is the result of a strict selection of the best grapes, collected in small 15 kilo tubs.

• The grapes were destemmed, lightly crushed and then placed in oak fermentation vats, where they were left for 12 days at 28ºC.

• Malolactic fermentation took place in the barrel and was followed by 10 months, 50% american oak and 50% french oak.

QUALIFICATION


CUEVA DEL MONGE BLANCO Viura, Malvasia, Garnacha and Moscatel

D.O.Ca. Rioja

Whe all the things are on the right place

ELABORATION

• Lightly crushed and drained, light pressing.

• The first 20% of the wine began the fermentation in stainless steel tanks at a temperature of 14ºC, while the rest was placed in new barrels for 30 to 40 days with daily battonage.

• After fermentation, the wine was racked and placed in barrels again for two and a half months: including fermentation and ageing, this vintage spent four months in oak.

200 MONGES RESERVA Tempranillo, Graciano and Mazuelo

D.O.Ca. Rioja

Red fruits, tobacco, cedar and truffle

ELABORATION

• Harvested manually in 15 kg tubs. The grapes are partially or totally destemmed. Fermented in Alllier oak vats for 11 days, and left in contact with the skins for further 25 days.

• Aged of 20 months in new barrels made of French oak and American oak. 16 months after being bottled in the cellars.

QUALIFICATION


200 MONGES GRAN RESERVA Tempranillo, Graciano and Mazuelo

D.O.Ca. Rioja

Aromas of ripe fruit and balsamic overtones

ELABORATION

• Harvested manually in 15 kg tubs. The grapes are partially or totally destemmed. Fermentation in Allier oak vats for 13 day followed by skin-contact for 28 days.

• Aged fora minimum of 30 months in new barrels made of French oak and American oak. Minimum 16 months before being put on to the market.

QUALIFICATION


200 MONGES SELECCIÓN ESPECIAL Viura, Malvasia, Garnacha and Others

D.O.Ca. Rioja

The oak surgeons, impressive aging and acidity

ELABORATION

• Fermentation in new barriques at 14ºC for 26 days. The process continue with 14 months in french and american barriques, and 24 months in deposits.

• After that the wine rest in the cellar before go to market.

QUALIFICATION


200 MONGES SELECCIÓN ESPECIAL Tempranillo

D.O.Ca. Rioja

Just excellence on the taste and texture

ELABORATION

• Selection of the third harvest bunches from our best and less productive vineyards of an average of 46 years. Harvested by hand into 10kg. crates.

• Fermentation in french Allier oak vats for 10 days at a temperature of 30ºC. Malolactic fermentation takes place in barrique casks. Ageing in new french oak cask for a min of 18 months, followed by a period of 20 months in the bottle in our cellars.

QUALIFICATION


DIEZ DEDOS C R E T A S ( T E R U E L )

D I S T R I B U T I O N A V A I L A B L E F O R : W O R L W I D E

THE DREAM OF THE BEST OIL JOSEP MARÍA RODAS

Diezdedos only produces premium extra virgin olive oil. And are the only estate that cultivates Arbequina, Empeltre, Arroniz, Frantoio and Corbella together.

The special altitude, climate and clay soil are perfect for cultivating this olives.

They separate the olives by hand, treating them as if they were grapes, then they carefully place them into small crates.

The oil do not come in contact with the air.

EMPELTRE Empeltre Cretas

Lemon leaf, fennel, ripe tomato, and walnut

CHARACTERISTICS

• They apply the most suitable level of water stress for each type of tree. They separate the olives by hand, and then carefully place the into small crates.

• The oil does not come into contact with the air at any point during the process. The olives are sliced very thin and then are transferred to a refrigerated and hermetically sealed mixer which revolves at different speeds.

ARBEQUINA Arbequina

Cretas

Toasty bread, green chili, white pepper and mint

CHARACTERISTICS


• The oil does not come into contact with the air at any point during the process. The olives are sliced very thin and then are transferred to a refrigerated and hermetically sealed mixer

ARRONIZ Arroniz Cretas

Pear, green tomato, green lemon and artichoke

CHARACTERISTICS


• The oil does not come into contact with the air at any point during the process. The olives are sliced very thin and then are transferred to a refrigerated and hermetically sealed mixer

Arnau Marco +34 636 44 25 81 [email protected]

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