Category Archives: Wines

Alta Pavina Pinot Noir

VT Castilla y Leon – 70% Pinot Noir, 30% Tempranillo Soft red that expresses a medium body. Aromas of ripe fruits are blended elaborately with oak that lends it some toasted, balsamic essences. On the palate it is well-rounded and easy to drink. The Tempranillo varietal provides some lightly sweet notes that balance out the relatively drier Pinot Noir. Harmonious and elegant finish..
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Citius Pinot Noir

VT Castilla Y Leon – 100% Pinot Noir Cherry red, clear and brilliant appearance. On first impression, very fresh aromas of red fruit mixed with some very elegant toasted French oak. It is expressive and velvety. Nose elegant and fine. Expressive and alive on the palate. Very good balance between fruit and oak. All the taste of the varietal mixed with the powerful characteristics of the Duero River terroir. A unique Pinot Noir..
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Lua Jazz Sparkling Ribeiro

Straw yellow, clean and bright, with a constant series of delicate bubbles. On the nose, it has a complex aroma of ripe fruit, with notes of patisserie and fine lees, tasty with an explosive and vibrant bubble. On the palate, it shows a pleasant and long aftertaste. Soil: Sand, silt and gravel over a subsoil of granite rock. Grappes: Treixadura. Suggested serving temperature: 9ªC WINEMAKING First fermentation is nurtured in stainless steel vats at 18ºC. Second fermentation takes place in the bottle following the ‘méthode traditionnelle’ with free yeasts, ageing horizontally for ten months. PAIRING It can be enjoyed as an aperitif with nuts, and also as an after meal drink, on its own or combined with all types of desserts.  .
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Viña Costeira Mencia

Cherry red with purple reflections. Medium-high layer and abundant tears. Elegant and complex in the nose, with spicy notes of red berries and forest blueberries. It is unctuous and well structured, with mineral sensations in the mouth, which clearly evokes the noble landscapes of Valdeorras. Long and deep red fruit aftertaste. Soil: Slopes on the banks of the Sil and Bibei rivers, with stony soils, fluvial sedimentary boulders and broken slates. Grapes: Mencía, Sousón and Old Garnachas. Suggested serving temperature: 18º C – 20º C WINEMAKING Handpicked harvest in boxes, exhaustive cluster selection, crushing and destemming at low speed. Fermentation aimed at 27º C and early pressing with low pressure. The malolactic fermentation is controlled and tuned by the cold nights of winter very common in the area. PAIRING Versatile red, suitable for a quick drink, recommended to accompany Galician Octopus, all kind of cheeses, pates and perfect for pairing.
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