Bodegas de Beroz

DeBeroz Blanco Joven

Designation of Origin SOMONTANO

Each variety is made separately for fifteen days at temperatures between 14 and 16 degrees. Finally adding a small percentage of Gewürztraminer previous harvest to increase their complexity.

DeBeroz Rosado

Designation of Origin SOMONTANO

From our best old vines of Tempranillo, of the El Carrascal, bled 20% of the must. Both this as Garnacha Tempranillo are pressed upon arrival at the winery to preserve maximum freshness. Finally a small percentage of Cabernet bleeding must improve its structure and pterygium. The fermentation of the three varieties extend fifteen days at 17 degrees. The fermentation is stopped leaving three grams per liter of residual sugar that gives a pleasant mouthfeel.

DeBeroz Tinto

Designation of Origin SOMONTANO

Night harvest, when the grapes express the maximum freshness of flavors and aromas. Each variety is fermented separately and remains in contact with the skins for twenty days at 18 degrees. Even in the case of a young wine, the release was delayed a year because, after malolactic fermentation, are introduced into the tank new French oak staves that give complexity and distinction while preserving the character of the wine young.

DeBeroz Esencia de Blancos

Designation of Origin SOMONTANO

The grapes, from upland farms with low production, are macerated for six to eight hours at low temperatures to extract all the flavor from the skin, later selected by 65% ??of the production run juice and separate the two varieties, brewing for fourteen days at 15 degrees. These two developments would assemble with one third of Chardonnay fermented in French oak barrels resulting in a surprisingly serious white wine.

DeBeroz Esencia de Gewürz

Designation of Origin SOMONTANO

The time of harvest is carefully chosen to get the most berries. Once in the winery, maceration lasts for four hours at 10 degrees. Subsequently, the must is fermented at medium temperatures drained (18 degrees) to respect the character of the wine varietal, when finished, the wine rests on its lees to extract the latest scents and win complexity.

DeBeroz Esencia de Tintos

Designation of Origin SOMONTANO

Bleeding flower must obtained 20% of the best deposits of each variety of old vines and low production with what we got besides this magnificent pink concentrate that eventually will be our higher-end wines. After fifteen days fermentation at temperatures between 17 and 18 degrees the finished wine is stabilized, filtered and bottled gently.

DeBeroz Nuestro Roble

Designation of Origin SOMONTANO

The younger vineyards and Barbastro Salas Altas are harvested at night at their optimum maturity. Fourteen days subsequent fermentation at controlled temperatures of 20-22 degrees to preserve all the fruit. The grapes are bled by gravity to the lower tanks, separate press wines and after a short six-month aging in barrels and six cylinder placed on the market with all the freshness that gives his youth and complexity that brings barrel aging.

DeBeroz Crianza Especial

Designation of Origin SOMONTANO

The three varieties are harvested separately and at night, in their optimum maturity. Fermented separately looking for the best formula to extract the maximum of each and after aging in French oak barrels from Allier and Nevers with different types of roasting, the assembly is done we consider most suitable for obtaining this magnificent parenting.

DeBeroz Reserva de Familia

Designation of Origin SOMONTANO

Exclusively rainfed vineyard Beroz Family in Salas Altas and Salas Bajas. Selection of the best plots of each variety, low yields and perfect health. Preparation and fermentation separately for twenty days at temperatures between 25 and 26 degrees to extract color and tannins but preserve maximum ripe fruit. Parenting after eighteen months in French oak forests and from different levels of toasting. After this aging proceeds to blend and then aged in the bottle for another eighteen months for a perfect assembly of the berries and oak.

Lar DeBeroz

Designation of Origin SOMONTANO

The oldest vineyards undergo exploitation in very short winter pruning for low yields that are pampered with special care to enter the winery in good health and at their best. Before fermentation, 20% of the must, obtained from a gravity bleed, is removed to increase the concentration and tannins, and all precursors of aromas and colors. After about twenty days fermentation at 25-26 degrees, wines, separately, undergo a twenty-month aging in barrels filled first, later to make the blend more interesting to consider that will lead to our wine located in the top of the range.