" 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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Renato Ratti Rocche dell'Annunziata Barolo is made from 100 percent Nebbiolo. Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature-controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks and includes fermentation and subsequent post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.
The Rocche dell'Annunziata vineyard is historically known as one of the most important in the Barolo zone. In his Barolo Chart, Renato Ratti had already underscored this by entering it in the 1st Category class. Situated at about 300 meters above sea level and with a south-east exposure, it extends over approximately 1 hectare. Rich with typical blue marl interspersed between veins of sand, the earth confers an extraordinary elegance and depth, combined with fine and persistent scents of roses and licorice. A prestigious subzone engenders a Barolo that holds within it suggestions of a radiant future. Warm, persistent, rich: in a word, sumptuous.
The label bears the coat of arms of the local noble family, with a black hawk against a gilt backdrop. The Latin inscription “Probasti me et cogniusti me” means “You tried me, you knew me.”
The Bottle: The Albeisa – named after the city of Alba – is the iconic bottle created by Renato Ratti in 1973, desired as a way of identifying the uniqueness of a territory and its wines.
A garnet red. Delicate and persistent fragrance with trace scents of licorice, rose and violet. Full-flavored, warm, with extremely elegant tannins offering long persistence. A great wine for important dishes, red meats roasted on a spit or grilled, game, dishes of gourmet white and red meats and ripe cheeses.
Review:
Lots of dried flowers here give a perfumed nature to it with berries and citrus. Hibiscus water, too. Full-bodied and chewy with lots of tannins and vivid acidity. Subtle plum and strawberry character. Muscular and formed..
-James Suckling 97 Points
La Parcelle 8 Cabernet Sauvignon presents bold and complex aromas of black fruits, chocolate, and toast alongside earthy, herbal, and floral notes. On the palate, it displays a full body, ripe tannins, and a lasting finish.
La Parcelle 8 Cabernet Sauvignon pairs well with roasted lamb, braised short ribs, mushrooms, or fine cheeses.
Review:
Complex and intense with a rare mineral quality for the hot 2020 vintage. Fresh blueberries, wild herbs, hot stones and graphite. A hint of violet. Tannins are quite chalky and tense on the medium- to full-bodied palate. Extremely long with an ethereal finish. It goes on and on, lasting for two minutes. Effortless intensity and concentration, but almost weightless. This delivers exceptional freshness for this vintage. Harvested from 18th March. Already drinkable now, but it will last. 100% century-old, ungrafted cabernet sauvignon.
-James Suckling 99 Points
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