Featured Spanish Wines
Ribera del Duero | Pago de los Capellanes
Fresh and lively with subtle tannins and vibrant acidity.
Variety 100% Tempranillo.
A selection of plots from our Sta. Gadea vineyards. Clay/limestone soil of poor fertility and low production.
After a short, pre-fermentation, cold maceration for 6 days at below 12ºc, a controlled, alcoholic fermentation is initiated using our own selected yeasts. Fermentation in stainless steel vats with pump-overs and two daily checks of density and temperature.
After the alcoholic fermentation is complete, the malolactic is started spontaneously, without the addition of bacteria, by raising the temperature of the winery to 22ºc for 24 days. The wine is then racked to separate the lees without any filtration or clarification. The wine then rests in 300-liter barrels of French oak for five months.
A clean, bright dark cherry color with intense floral and red forest fruit aromas, blended with lighter notes of spice. In the mouth, it is full, fresh, persistent, and velvety.
Recommended serving temperature: 16-18ºc.
A wine of great subtlety and balance.
Variety 100% Tempranillo
The grapes come from a selection of plots with an average age of 30 years from among our vineyards on the slopes of the Monzón valley, near the village of Gumiel de Mercado. The soils are clay/limestone with some sand.
Grapes were picked by hand at the beginning of October. After their arrival at the winery, a controlled alcoholic fermentation was started with specially selected yeasts from our best vines. This continued for 30 days with daily pump-overs.
The malolactic fermentation was done without the addition of bacteria and the temperature of the winery was kept at a constant 20ºc for 24 days, while controlling the levels of malic and lactic acid. The wine then rested for 12 months in 300-liter barrels of French oak of a specially selected grain.
Dark, cherry red in color with a purple rim
A very honest nose with aromas of ripe red fruit and hints of balsamic spice, smooth on the pallet, filling the mouth with exquisite flavors of plum and blueberry with a long and elegant finish. Great balance and a lively acidity.
An intense wine of great balance and complexity.
Variety 100% Tempranillo.
A selection of our oldest plots (80 years) among our vineyards in Pedrosa de Duero. Clay/limestone and gravel soils.
Picked and selected by hand in 15kg crates. Pre-fermentation, cold maceration for six days. Temperature controlled alcoholic fermentation for 20 days, using indigenous yeast selected from our best vines, with a daily pump-over.
The malolactic fermentation is done very slowly, without the addition of bacteria, keeping the winery at 20ºc for 28 days. The wine rests for 14 months in 225-liter barrels of fine-grained French oak and then bottled without filtration or clarification.
Ruby red in color with intense, garnet notes. On the nose, it shows great complexity with notes of ripe fruit, cherry, blackcurrant, and smoky hints against a background of licorice. On the palate, it shows great balance, due to the ripeness of the tannins.
Parcela El Nogal
A sensual, complex, and elegant wine.
Variety 100% Tempranillo
Pedrosa de Duero, Burgos specially chosen, single-vineyard: Parcela El Nogal. 6 has of sandy/loam soil at an altitude of 950m.
Selected and picked by hand in 15kg crates. The grapes rest in a refrigerated chamber for 24 hours before being processed. To gain the maximum expression of fruit, there is a cold maceration for 6 days at below 12ºc. Afterward, the alcoholic fermentation is started using our own, indigenous yeast at a controlled temperature of 26ºc for 28 days in oak vats.
The malolactic fermentation is done slowly, without the addition of bacteria, in barrels of French oak, by maintaining the temperature-controlled malolactic fermentation chamber at 22ºc for 32 days. The wine then rests for 18 months in barrels of French oak of a specially selected grain.
An intense, dark purple color with garnet rim. Dense and abundant tears.
Floral and dry fruit aromas fill our senses, together with smoky notes, coffee, and a hint of licorice. On the palate, it is elegant and corpulent with a very long finish.
Parcela El Picón
Variety 100% Tempranillo
Pedrosa de Duero (Burgos). We craft this wine since 1998, only in excellent vintages. Specially selected, single-vineyard: El Picón. 2has. of loam/clay soil with gravel on the surface.
Selected and picked by hand in crates of 15kg. The grapes rest in a refrigerated chamber for 24 hours prior to being processed. With the aim of obtaining the maximum expression, the wine is fermented in vats of French oak with strict control of temperature. In order to initiate the fermentation, we prepare a fermentation starter using yeasts selected from the same vineyard.
After 40 days, the free-run must is racked from the vat. Malolactic fermentation is carried out for 32 days at 22ºc without the addition of bacteria in new 225 liter barrels. The wine then rests for 22 months in barrels of new, fine-grained French oak that has been air-dried for 60 days and it is racked four times. It is then rounded with some months in the bottle, which will change depending on the vintage and our monthly tastings, without any filtration or clarification.
Dark cherry color. Balsamic aromas on the nose, blackberry with hints of cinnamon spice, leather, and black licorice. A wide range of sensations that give complexity to the wine. On the palate, it is intense at the beginning, with sweet tannins and an exquisite roundness.
Valdeorras | O Luar de Sil
O Luar Do Sil
100% Godello from vineyards on the granite slope of the village of Seadur in the province of Orense and elaborated in the new winery of O Luar do Sil. Our aim has been to highlight the purity of the Godello variety in a wine that is lively, fresh, clean, and honest.
At the beginning of September, we begin harvesting the ripest plots. Following manual selection on an inspection table, the clusters are destemmed and the berries pass through a cooler that lowers the temperature to 9ºc, in order to preserve their aromatic qualities. After macerating for four hours, the berries are gently pressed to obtain a must of the highest quality. Following the controlled temperature fermentation in stainless steel vats, the wine is bled off, discarding the lees, and racked before resting and then bottling.
Pure, golden color without oxidation. Floral notes on the nose with a background of green fruit and tropical tones. Pleasing entry, silky and rounded, with a good balance between acidity and alcohol. Ready to drink now and during the next three years. A long and very elegant finish. Delicious and delicate with predominantly fruit and mineral sensations.
Recommended Serving Temperature: 12ºC.
Rioja | Bodegas Taron
Wine made from grapes grown in vineyards over 50 years' old from the localities of Cuzcurrita de Rio Tiron, Sajazarra, tirgo and Villaseca in the Rioja Alta. The ideal point of phenolic and aromatic maturation at which to start picking in these plots is determined by careful monitoring and the grapes come into the winery in trailers which do not weigh more than 4,000 kg.
95% Tempranillo - 5% Mazuelo
Traditional process with stemmed grapes. Cold macerations for 2 or 3 days and then the must ferments at a temperature of no more than 26-28°C. In total the wine stays in the vat for 14-15 days. AGEING After malolactic fermentation is complete, the wine is racked off and left with no other treatment for 1 or 2 months before going into American-oak casks with an average age of a year where it remains for 12 months.
Cherry colour with very light violet hues and a balanced aroma combining the fresh fruitiness of the variety and the nuances supplied by the oak. It manages to achieve a maturity and a phenolic and aromatic balance which is appreciated in its harmony and roundness. Full, supple mouth feel with soft but well structured tannins, round, long with a fine, pleasant lingering finish.
Best served at around 16°C.
TARÓN CEPAS CENTENARIAS
The grapes are from vineyards over 100 years old. Altitude: 550 metres. Clayey, calcareous soil. Cluster production per vine leaf of 5,000 kg/ha. Cluster thinning takes place at the onset of ripening.
Harvesting is performed by hand, selecting only grapes that are perfectly healthy and ripe.
While the grapes are in the vats, dry ice is used to prevent oxidation and facilitate cold maceration. Temperature levels are controlled and, at fermentation, do not exceed 24°C. Once fermentation has begun, the lees are stirred daily and racked twice in order to extract maximum colour and aroma. Total number of days spent in the vats: 21. AGEING This wine has spent seven months in barrels of new French oak and 10 months in the bottle.
Cherry-coloured, with a maroon edge and good surface. Very elegant, complex aroma of ripe fruits, with floral notes, traces of sweet spices and spirits and balsamic, cocoainfused, mineral tones. Strong in the mouth, flavoursome, plump and rounded, toasted and with a good balance of fruit and wood. Mature tannins. Fruity aftertaste and a very long finish.
Best served at around 14°C.
The grapes for this wine are selected from 30-year old vineyards which yield 6,500 kg. Thanks to careful checks on ripening the grapes are harvested when the phenol content and aromatic potential are at their peak moment for the zone.
After stemming, the grapes are put into the vats and left to macerate with the skins for 24-48 hours before fermenting with their own natural yeasts at a temperature of no more than 28°C. Following fermentation the wine is racked off and blended before malolactic fermentation in the tank, which occurs naturally at a temperature of between 17 and 20°C.
You can clearly appreciate the typical nuances of the Tempranillo variety which helps to achieve good acidity and the wild, fruity aroma which recalls red berries. The black-cherry colour with violet hues and the medium-high depth are the expression of its youthfulness and prepare us for the fresh but full and complex mouth-feel, with smooth astringency and a medium to long finish which is very lively and pleasing.
Best served at around 14°C.