200 Monges Reserva 2004

Type: Red wine
Winery: Vinícola Real
Country: Spain
D.O.: Rioja

Variety: Tempranillo (85%), Graciano (10%) and Mazuela (5%)

Features

This wine is a result by the selection of three varieties of grape from a vineyard does not exceed 10 ha. Age average is over 30 years.

It ferments inside Allier wooden casks for 11 days in a temperature between 24º and 28ºC, with the presence of skins for 25 days more, then noble tannins are obtained which give rise to a long-lived resistence of colour for all wines range.

This wine has been moved up three times a day and clarified by periodic decantings. It is aged for 20 months at least inside a new cask made with French, from different origins, and American oak; it rests a time into a tank until its later bottling where stays, depending on different years, 16 months at least in wine racks before marketing.

It is recommended to uncork and decant 30 or 45 minutes before serving to appreciate its total aromatic potential because it is a reserve wine. It has been botlled with any kind of filtration.

It is the symbol of the winery.

Awards:

Zarzillo de Oro (Gold) – 2009 León (Spain), Decanter World Wine Awards Bronze Medal – 2009 UK, Concours Mondial Bruxelles Silver Medal – 2009 Bruxelles (Belgium).

Alc/.vol.: 13,5%

Service temperature: 16-18 ºC

Tasting

View: Intense and deep ruby red colour.

Nose: Clean and good intensity, with ripe red fruit aromas, tobacco, cedar and truffle.

Mouth: Full-bodied, noble tannins and very balanced. Tasty and broad, with liquorice notes. Large, silky and elegant aftertaste.

Palacio de Bornos La Caprichosa 2010

Type: White wine

Winery: Palacio de Bornos

D.O.: Rueda

Country: Spain
Variety: Verdejo

Features

La Caprichosa is elaborated exclusively with Verdejo grape from old vineyards, sowed in Gobelet system on gravelly soils, with low fertility. Harvest is made by hand, with a first selection of grapes in the own vineyard and then another one during its entry into the winery.

After grape stalking, a long after-fermentative maceration is carried on under low temperature (10ºC), bleeding after the bud must, which will be the only one used for this wine. The slow fermentation is made into stainless steel tanks, again under low temperature (14ºC), to keep the aromatic intensity. When the fermentation is over, the wine stays for three months on its lees, which are stirred periodically to achieve a major character and greasiness.

In its making the aromatic varietal elegance is preserved, as well as its structure and freshness, while the work with thin lees has stimulated the power in nose and the roundness in mouth. The result is an intensive and serious white wine, caressing and solid, full-bodied, expressive in flavours and very suggestive as a whole.

Awards: Silver medal, World Contest of Bruxelles, 2012

Vol./alc.: 13,5%

Tasting

View: Bright yellow-pale color, with greenish twinkles.

Nose: Intensive and complex aroma, with notes of ripe white fruits and mineral notes.

Mouth: Fresh and with volume, frank, smooth and persistent, with a fine bitterness typical of the variety.