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Filippino Elio Barolo Riserva is made from 100 percent Nebbiolo.
This 100% Nebbiolo offers a fruity, floral and spicy bouquet of red roses, raspberry, cinnamon and cocoa. It is generous, enveloping and elegant in the mouth, yet intense and full-bodied.
The grapes undergo a soft crushing and destemming leading to a clear must. This must ferments in steel tanks at a controlled temperature of 26°C and macerates for 20-25 days. After racking, the wine undergoes a lengthy maturation in oak barrels, which is continued with a lengthy bottle-ageing. Bottle-ageing confers the wine’s final character, at which time the wine is sent to market and from there to consumer tables.
GRAPE
100% Arneis
POSITION
Hillside
EXPOSURE
Southwest
COLOR
Straw yellow with greenish reflections
NOSE
The bouquet is fruity with hints of chamomile and acacia
TASTE
Fresh elegant, fruity aromas with floral hints
TEMPERATURE
Ideal serving temperature is 8°/10°C.
ALCOHOL
12.5 % - 13%
GRAPE
100% Nebbiolo
VINEYARD
Serra Capelli and San Cristoforo hills
POSITION
Hillside
EXPOSURE
Southwest
COLOR
Garnet red
NOSE
Its bouquet is fruity with reminiscences of violets and raspberries
TASTE
Full, fascinating and intense taste with a good body.
TEMPERATURE
Ideal serving temperature is 16°- 18°C. Do not expose to abrupt changes in temperature. Its fragrance and scents are highlighted if put into a crystal decanter and then poured into crystal stemware with a large bowl. Swirl it around the glass to finally taste and appreciate it
ALCOHOL
13.5 - 14 %
COLOR: Deep ruby red
NOSE: Intense bouquet with hints of ripe fruit
TASTE: Full, balanced taste
Finca del Castillo Tempranillo La Mancha is made from 30 year old vine Tempranillo (100%).
This pretty little red has a flavor reminiscent of good Cotes du Rhone. Medium bodied, flavorful; hints of raspberry and strawberry. Shows best with picnic fare and grilled meats. Perfect summer red.
Finca La Pared Cuvee Especial is made from Graciano & Syrah.
The Cuvee Especial is a Graciano and Syrah blend aged in oak barrels that produces a full-bodied, fresh wine of great complexity and long lasting finish.
Review:
"A deep, brooding nose with lots of fine oak spices and hazelnuts that adorn the blackberries and violets. Succulent and bright on the palate, with caressing, silky tannins dialing into the black and blue fruit. Quite long and subtle. Delicious now, but can hold, too."
- James Suckling (June 2022), 94 pts
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Raats MR Mvemve Raats de Compostella is made from 63% Cabernet Sauvignon, 17% Cabernet Franc, 12% Malbec, 6% Petit Verdot, 2% Merlot
The name de Compostella (meaning “field of stars” or “compilation of stars”) was chosen to reflect the fact that each component is crafted to stand alone as a world class varietal wine. The wine exhibits a deep, dark ruby color. Blackcurrant and black cherry fruit with hints of violets, cedar and cinnamon are revealed on the nose. The palate is rich and complex with mineral, blackberry fruit and dark chocolate on the finish. The five Bordeaux varietals harmoniously convene in this consistent, linear flavor profile that is polished with a well-defined finish.
Review:
he 2020 De Compostella is composed of 30% Cabernet Franc, 28% Cabernet Sauvignon, 21% Malbec, 16% Merlot and 5% Petit Verdot. Beginning with a focused, juicy and complex nose of dark red fruits, the wine has impeccable balance between oak, fruit and earthy floral tones. Full-bodied and with succulent acidity, the palette offers a firm frame of fine-grained tannins, while the fruit profile makes way for elegant earth and notes of crème de cassis sway with subtle flavors of sage and spiced plum. The red blend continues to somersault and reveal its complexities over the long-lingering and ever-evolving finish. Be patient with this exceptional wine
-Wine Advocate 95 Points
Luis XIV Lo de Pepitin is made from 80% Monastrell,14% Giro, 3% Arcos and 3% Bobal.
"Wine from a historic plot, named after Mr. Pepitin, the farmer who looked after these vines throughout his life."
Old vines (1980) planted in a bush style and dry land. 610 metres above sea level in the town of Biar. Sandy clay loam soil, with a high presence of limestone. Historic plot, reproduced by massal selection and with a wide variety of old clones of traditional Alicante varieties.
Production: Indigenous yeasts in our 19th century winery.
Fermentation: 50% in stainless steel, and 50% fermentation in vats.
70% Grapes crushed by foot and destemmed manually.
30% whole bunches.
Low extraction.
Aging : 50% of the wine was aged for 8 months in 500-liter French oak barrels ; and the other 50% were aged for 8 months in century-old 500-litre Amphora from Villarrobledo, considered the finest in Spain and which allows the wine to be stored inside without any coating: just pure clay.
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