• Proef: VARIETIES: 100% old Grenache planted interspersed with old Carinena (60-108 years old, grown in Porrera) VINIFICATION: Harvest is done by hand using 12-kg boxes. The whole grapes are put into a wooden vat. In fermentation temperature goes up to 28°C plunging the cap every day. Total fermentation time, from the moment the grapes are put into the wooden vat until they are crushed, 25 days. AGEING: 14 months in 225-litre French oak used barrels. Then, the wine is bottled and kept in the cellar for 3 years before putting it on the market. OENOLOGISTS: Adrià Pérez and Marc Pérez. VINEYARDS: Vineyards owned by the members of the cooperative of Porrera.
  • Samenstelling:
  • Soort: Rood
  • Alcohol: 13,50%
  • Inhoud: 750 ML
  • Sluiting: Kurk
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  • Proef: VARIETIES: 100% old Carinena (60-108 years old, grown in Porrera). VINIFICATION: Harvest is done by hand using 12-kg boxes. The grapes are destemmed and slightly crushed. Fermentation is done at 28°C-30°C plunging the cap a couple of times a day for 15 days approximately. In the next 20 days a battonage is done stirring the skins and lees until they are crushed. AGEING: 18 months in 225-litre French oak barrels (90% used), then the wine is bottled and kept in the cellar for 5 years before putting it on the market. OENOLOGISTS: Adrià Pérez and Marc Pérez. VINEYARDS: Vineyards owned by the members of the cooperative of Porrera.
  • Samenstelling:
  • Soort: Rood
  • Alcohol: 14,50%
  • Inhoud: 750 ML
  • Sluiting: Kurk
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  • Proef: VARIETIES: 60% White Grenache, 20% White Picapoll, 15% Pedro Ximenez, and 5% other varieties. VINIFICATION: Harvest is done by hand using 12-kg boxes. All the varieties are destemmed and go directly into the press. The must is kept at 5°C for 24 hours to make racking easier. Alcoholic fermentation is done in a stainless steel tank. No malolactic fermentation. AGEING: 100% in French oak used barrels. Ageing is around 8 months. Then, the wine is bottled and aged in bottles for 3 years. OENOLOGISTS: Adrià Pérez and Marc Pérez. VINEYARDS: Vineyards owned by the members of the cooperative of Porrera. 22 different vineyards of young vines (from 7 to 60 years old)
  • Samenstelling:
  • Soort: Wit
  • Alcohol: 13,50%
  • Inhoud: 750 ML
  • Sluiting: Kurk
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  • Proef: VARIETIES: Carinena 60% and Grenache 40% VINIFICATION: Harvest is done by hand using 12-kg boxes. The two varieties are destemmed separately and slightly crushed. Macerations are done every 15-20 days at a maximum controlled temperature of 28°C. Both varieties are vinified separately, during the vinification we make them closed pumping daily and some of the days we make the open pumping over. AGEING: Carignan is aged for 12 to 14 months in 400L barrels. and the Garnacha is aged for 12 to 14 months in cement tank. Later it is bottled and left to rest in the cellar for 3 more years before going on the market. OENOLOGISTS: Adrià Pérez and Marc Pérez. VINEYARDS: Vineyards owned by the members of the cooperative of Porrera. 22 different vineyards of young vines (from 7 to 60 years old)
  • Samenstelling:
  • Soort: Rood
  • Alcohol: 14,50%
  • Inhoud: 750 ML
  • Sluiting: Kurk
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