" 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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Paul Hobbs Chardonnay Russian River Valley is made from 100 percent Chardonnay.
Crafted with precision from six pedigreed sites comes a wine that beams with pale straw hue. The newest vintage brings wonderful aromatic intensity: candied lemon peel, white florals followed by crisp green apple. A creamy and viscous texture on the palate is buoyed by white nectarine and dried apricot that’s balanced with a vibrant acidity, bringing focus to the wine’s finish that lingers with hints of flinty mineral notes.
Review:
Layered and well-concentrated, this impressive wine stacks up cream, butter, toasted almonds and poached pears for a lavish palate that's also nicely grounded in appley acidity. It will be eye-opening during cocktail hour and even better paired with fish and shellfish.
-Wine Enthusiast 95 Points
Xavier Vignon Almutia Clair-Obscur Châteauneuf-du-Pape Blanc is 40% Grenache Noir, 25% Mouvedre, 10% Roussane, 10% Grenache gris, 10% Grenache blanc & 5% Syrah.
Worn in the Middle Ages, an Aumuce was a purple cap that served as a cloak for clergymen as a way of concealing their whiteness, just as the black skin of the grape conceals its white juices. In Latin, this cape is called en Almutia. A blend of black and white grape varieties.
Almutia is the definition of vivacity, liveliness, expressed through the pulp of mainly black grape varieties. The multi-vintage approach has been choosen to bring complexity to the wine.
Pale yellow and translucent with tangy notes of apple and pear on the nose. The palate is lively and ample, revealing aromas of citrus and honeysuckle.
The grapes were harvested early, in mid-August, i.e. one month before the harvest intended for the production of red wines.
The grapes are then destemmed and crushed, then placed in vats for draining followed by settling for severals days to sediment the pigments.
Fermentation in stainless steel tanks
No ageing in wood and no stirring of the lees to maintain the perfect level of acidity.
Pairs best with scallop or lobter risotto, soft cheeses & truffle.
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