Selección de las cepas más viejas de más de 60 años (viñedo propio 1955-1968) y solo las mejores cosechas. Voluminoso, envolvente y aterciopelado al paladar, concluye en un final largo y muy persistente. 2950 Botellas. 93-94 RP
Monsieur Descombes experiments, in the good way. This a Beaujolais on the skins made with Chardonnay of calcareous clay soils, which he destems and then macerates for 15 days, after which it performs a pressing to begin fermentation. The wine is aged for six months in barrels and foudres
Monovarietal de Garnacha that becomes a wine of estate of Viña Zorzal. A small vineyard of just two hectares located at 500 meters altitude, of stony and poor soils. The freshness is sought within the round profile of a garnacha of poor soils.
Strains between 15 and 25 years old for this wine that tries to respect the fruit by raising 50% of the wine in barrels and the other 50% in stainless steel tanks. Intense aromas of fruit (raspberry, plum); Fennel, licorice and vanilla along with toast. Good balance in the mouth with a soft and elegant tannin.
Made with a majority of Tempranillo and a small proportion of Graciano from the town of Ábalos, at the foot of Sierra Cantabria. These are clayey-calcareous soils in an area of Atlantic climate, which gives rise to fresh wines according to the style of the area. The wine is stepped on with bare feet (hence its name), and is vinified destemmed.
From a selection of twelve casks of Amontillado from Sanlucar that a few years ago made La Bota 37, the remnant is now bottled. A few years have passed and the wine has evolved differently. Who still has one of those bottles will be able to compare how the wine has evolved very differently without losing that very fine Amontillado character from some of...
Fundamentally Mencía (90%) with 10% of other grapes such as Brancellao, Mouratón and Sousón from several vineyards at altitude, with granitic and slate soils. Small production per strain (less than 1.5kg), aging in large barrels for 20 months followed by a similar period in the bottle for refining. Clarified with egg white and unfiltered.
Born with unique characteristics in the Gumiel area: San Cobate. Tempranillo selected from the 80 Ha that they have in this area. It begins its aging in Burgundy barrels and ends in tubs of more than 15 years, with staves of French and Austrian oak. The result: soil, aromatic rainfed plants and fineness of their upbringing.
This vermouth is made using a traditional wine, of long tradition in the winery. In the final blend, sweet liqueur wine is added, in the Tarragona Classic style, which ages in 7,000-liter oak vats for 5 years. Subsequently, the touch of vermouth herbs is added and aged for 18 months in Jerez barrels.
A vermouth that is complemented by Mediterranean citrus aromas. In its preparation, the skins of various citrus are combined with an infusion of aromatic herbs. After a few months of maceration, this formula is added an aged white mistela.
The main herb with which the vermouth is made is the artemisia and we can also find the gentian that contains the most bitter substance in the world, the amarogentina. For its elaboration, Macabeo grape base wine is also used, characterized by being very organoleptically neutral. The vermouth ages in semi-new chestnut barrels for 9 months.