" We don't sell the wine without touching the vine "
Wine from El Gaitero Group
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El Gaitero was founded in 1890 by Valle, Ballina y Fernández families as a cider factory that developed into a long and successful venture. The alliance and shared vision of the brothers Alberto and Eladio del Valle, Bernardo de la Ballina and Ángel Fernández gave its name to the company. These entrepreneurs, like many enlightened Asturians of the time, recognized the potential of apple planting and the industrialization of the region as a means of fostering prosperity in Asturias.
They acquired the machinery that would enable them to begin production of ‘champagne cider’ in the borough of Villaviciosa. At that time many Asturians emigrated to America in search of a better life and future. During this long journey cider could easily spoil, so in order to keep all of its properties intact, the champagne method was used. In the late 19th century, and following the arrival of Obdulio Fernández, the company would experience the first of its golden ages: securing the strategic site at La Espuncia and converting El Gaitero cider into a household name around the world. The business partners made further investments aimed at centralizing production of El Gaitero on a single site - a strategy that would be reinforced years later, with the construction in 1915 of the company’s own bottle factory. In the 1950s, and under the management of José Cardín, the company experienced a period of unprecedented growth thanks to the extension work carried out on the mill and the diversification of the El Gaitero brand.
Today, El Gaitero group is a modern, forward-thinking company boasting a hundred-year history that perpetuates the value of its heritage and traditional production methods, whilst constantly looking ahead to innovation and development based on the use of cutting-edge technologies. Its facilities, which have been declared an Industrial Heritage site, now extend over more than 40,000 square meters and its cider production stands at 27 million liters a year. The company is committed to developing products based on innovation and tradition, such as its modern and refined ciders and sparkling bruts.
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The grapes for this sparkling are sourced from high elevation areas throughout Spain. Don Piere offers a crystal clear pale yellow color, small and abundant bubbles of great finesse and elegance. The nose shows light and pleasant citrus and fresh fruit aromas. Well-balanced and refreshing on the palate with fruity flavors, good acidity and pleasant texture.
mixed in a Bellini. Ideal sparkling to share with friends and celebrate.The wine is a great match with appetizers, grilled fish, or desserts and cocktails,
100% Grenache. Pale pink color. Bright aromas and flavors of ripe strawberry pie, with lighter notes of red floral, red currant, raspberry, and citrus. This is off dry with creamy effervescence that flows over the palate. Medium-high acidity with a medium finish. Produced to be a big party hit or just an everyday sparkling treat.
Food Pairing: strawberry pie, brunch, BBQ, pulled pork, charcuterie, Manchego, soft goat cheese
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Dominique Piron Morgon Cote du Py is made from 100 percent Gamay.
The Morgon Cru is based in the heart of Northern Beaujolais. Côte du Py is the heart of Morgon, a little hill of very old blue stone rocks - the oldest soils of Beaujolais (around 430 millions years old), with a typical blue color.
Côte du Py has been known for centuries for being the best terroir of the village, producing long lived wines with strong structure and flavors.
Wines of the Côte du Py are very dark, profound and dense. Classic aromas of red berries, cherry, kirsh. Fruity, structured and mineral in the mouth with graphite flavors and spicy notes of black and white pepper. Wine can age up to 10 years.
Hand picked grapes are sorted manually and destemmed for 50 to 70%. Fermentation starts in concrete tanks and lasts for 18-25 days with remontages and pigeages. Then after pressurage starts the aging, for 2/3 in concrete tanks, and 1/3 in recent French oak barrels with batonages on fine lies only. After 10 month we do the blending, keeping only the best cuvees and best barrels, and do the bottling.
Pairs well with red meat like beef, duck and game (Hare, Dear, Wild Pork,…), cheses.
Alain de la Treille Le Rose is made from 40% Gamay, 40% Cabernet Franc and 20% Pinot Noir
This dry Rosé is very aromatic on the fruitiness with a great style and elegance.
Average age of the vines is 25 years old.
We produce a part of this cuvee with 12 hours skin maceration and another part from directly pressed grapes.
Wine was slightly filtered before bottling to insure the wine remains stable.
This wine is the perfect friend for barbecue, salads and of course aperitif. This is ideal for warm days in the garden, as well as elegant poultry dishes.
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