OUR WINES – SPAIN
STYLE RED WINE 8 MONTHS IN OAK
VARIETAL:
100% Old Vines Garnacha
ELABORATION:
Traditional method. Fermenting at 26° with temperature control. Aged in French oak barrels for at least 8 month.
ALCOHOLIC DEGREE
14.5% Vol
TASTING NOTES:
Color: Cherry red with blue borders make youth. Aroma: Has a powerful fruity and fresh aroma on the nose, which include red and black fruit combined with spicy and toasted oak aging. Mouth: Mature and well balanced with sweet tannings and freshness that give it complecity. Temperature: 16° / 18° Presentation: Burgundy bottle.
STYLE RED WINE 4 MONTHS IN OAK VARIETAL:
100% Old Vines Garnacha
ELABORATION:
Traditional method. Fermenting at 26° with temperature control.
ALCOHOLIC DEGREE
14.5% Vol
TASTING NOTES:
Color: Cherry red with blue borders maked youth. Aroma: Has a powerful fruity and fresh aroma on the nose, which include red and black fruit combined with spicy and toasted oak aging. Mouth: Mature and well balanced with sweet tannings and freshness that give it complecity. Temperature: 16° / 18° Presentation: Burgundy bottle.
RAMIRO II CAVA BRUT NATURAL
VARIETAL:
Cava 11.5%
In our selection of Cariñena vineyards, we have produced this cava with wine fermentation temperature of 12-15 °C/15-18°C in the cellar. Macabeo and Chardonnay it stays a minimum of 9 months in bottle before disgorging. Light yellow with greenish funds with adequate carbon bubble, elegant aromas of good intensity and complexity.
RAMIRO II CAVA ROSADO BRUT
VARIETAL:
Cava Rose 12%
Out of our selection of Cariñena vineyards we have produced this cava with wine from Garnacha grapes.
It stays a minimum of 6 months in the bottle before disgorging. Vivid pink with adequate carbon bubble, elegant aromas of good intensity and complexity, with soft shades of good ageing
CÉSAR PRINCIPE COLLECTION 13 CÁNTAROS NICOLÁS
VARIETAL:
100% Tempranillo
ALC VOL %:
14%
APPELLATION:
Cigales (DO) Viticulture 13 Cántaros Nicolás is a red wine from the selection of vineyards of the tempranillo variety, from among the 50 ha that the property it owns mostly in the Valladolid municipality of Fuensaldaña. Weather is continental, with large thermal oscillations between day and night at the time of maturation. Manual harvest made in October
TASTING NOTES:
Venification Cold maceration for 3 days and subsequent fermentation at a controlled temperature to favor the aromatic extraction and gives precise maceration for 15 days with soft comebacks, looking for an extraction of tannins that give us roundness and balanced structured.
CÉSAR PRINCIPE COLLECTION BY CÉSAR MUÑOZ – TEMPRANILLO
VARIETAL:
100% Tempranillo
ALC VOL %:
14.5%
APPELLATION:
Cigales (DO) Using grapes from wineries El Negral y La Parada, La Majada y El Velero, only available for Cesar Principe manual harvest in October. Cold maceration for 3 days and later controlled fermentation. 30% in new barrels and 70% in stainless steel. Crianza 14 months in French (90%) and American (10%) oak barrels.
PAZO DE LA CUESTA 2020 | MENCÍA
GRAPE VARIETY:
100% MENCÍA
PREPARATION:
Exceptional selection of Mencía grapes from the historic Pazo de La Cuesta vineyard. Manual harvest, followed by destemming and unloading by gravity into the fermentation tanks. Alcoholic fermentation takes place at a controlled temperature of 16-18oC, after which malolactic fermentation takes place, both in stainless steel tanks. Aging on its lees and subsequent aging for 6 months in French and Central European oak barrels of 300 and 500 liters
TASTING NOTES:
Intense cherry red color, medium layer. With a frank nose and very intense varietal aromas of strawberries and blackcurrants with foral notes and a characteristic ripeness. The attack is fresh, its roundness on the palate stands out with a good balance between alcohol, acidity and tannin. Long aftertaste and a retronasal typical of the mineral character of the plot.
APPELLATION:
San Clodio, Ribas de Sil (Lugo)
ALCOHOL:
14%
PAZO DE LA CUESTA 2021 | GODELLO
GRAPE VARIETY:
100% GODELLO
PREPARATION:
After an exhaustive selection, the grapes are destemmed and the previously refrigerated grapes are cold macerated. Once the macerator has been bled to obtain the tear-free must, the rest is pressed very gently and slowly in a pneumatic press. The must is decanted by flotation to guarantee greater aromatic purity and then ferments at 16o C in stainless steel tanks for approximately 60-70 days. After fermentation, it remains for 4 months with the fine lees in the stainless steel tank.
TASTING NOTES:
Clean and bright, it has an attractive pale yellow color with golden reflections. It surprises with a resolutely elegant and expressive nose; Fine aromas of white stone fruit, citrus notes, balsamic nuances, acacia flower and bay leaf. Alive and fresh on the palate, with a fluid texture and a balanced and long finish.
APPELLATION:
San Clodio, Ribas de Sil (Lugo)
ALCOHOL:
13%
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