Bodegas Vega de Yuco

Yaiza Fermentado en Barrica

Designation of Origin LANZAROTE

Manual harvest in early August. Rigorous selection of grapes in a shaking table. Criomaceration (below freezing) prior to stemming and crushing. The draining and pressing softer wine which is extracted, after cleaning, fermented in French oak barrels, with three months in the same fine lees stirring fermentation.

Yaiza Malvasía Seco

Designation of Origin LANZAROTE

Manual harvest in early August. Selecting the grape belt. In a freezing cold maceration prior to pressing, crushing. Subsequently makes a deposit maceration at controlled temperature. By separating the wort is drained yolk, which, after cleaning, fermented slowly at a temperature ranging between 16 and 18 ° C.

Yaiza Malvasía Semidulce

Designation of Origin LANZAROTE

Manual harvest in early August. Rigorous selection of grapes in a shaking table. Criomaceration (below freezing) prior to stemming and crushing. The draining and pressing softer extracted the juice, that after cleaning, fermented slowly at about 15 ° C. When there are about 20 grams. sugars, the fermentation is stopped by cooling to a temperature of 0 ° C, then passing by microfiltration thus ensuring stabilization.

Yaiza Rosado

Designation of Origin LANZAROTE

Hand harvested in mid-August. Selection of the grape belt. Criomaceration pre-stripping, crushing and maceration. After a short maceration bleeds run juice that ferments in the absence of grape skins. Is clarified, stabilized, filtered and bottled.

Yaiza Tinto

Designation of Origin LANZAROTE

Manual harvest in early August. After a rigorous selection, the fruit undergoes a cold maceration process after which the alcoholic fermentation performed in the presence of the skins and pips. Stay for four months in barrels of American and French oak before bottling.

Princesa Ico Semidulce

Designation of Origin LANZAROTE

Manual harvest in early August. Rigorous selection of grapes in a shaking table. Criomaceration (below freezing) prior to stemming and crushing. The draining and pressing softer extracted the juice, that after cleaning, fermented slowly at about 15 ° C. When there are about 20 grams. sugars, the fermentation is stopped by cooling to a temperature of 0 ° C. Then passing by microfiltration, thereby ensuring its stability.

Vega de Yuco Rosado

Designation of Origin LANZAROTE

Hand harvested in mid-August. Selecting the grape belt. Criomaceration pre-stripping, crushing and maceration. After a short maceration bleeds run juice that ferments in the absence of grape skins. Is clarified, stabilized, filtered and bottled.

Vega de Yuco Seco

Designation of Origin LANZAROTE

Manual harvest in early August. Selection of healthy and mature grape shaking table. Criomaceration (below freezing) prior to stemming and crushing. Centrifugation of the must and fermentation at controlled temperature (16 - 18 º C). Clarification, tartaric stabilization, filtration and bottling.

Vega de Yuco Tinto

Designation of Origin LANZAROTE

Hand harvested in mid-August. Selecting the vibrating table grape. Pre criomaceration destemmed and pressed. The grapes are encuba and then performs a maceration and fermentation at controlled temperature in the presence of the skins and pips, with several delestajes and daily pumping. After malolactic fermentation, clarified, stabilized, filtered and bottled.

Vega de Yuco Ecológico Tradicional

Designation of Origin LANZAROTE

Manual harvest in early August from grapes grown without chemicals. Rigorous grape selection and mature sound vibrating table. Criomaceration (below freezing) prior to stemming and crushing. Centrifugation of the must and fermentation at controlled temperature (16 - 18 º C). Clarification and natural aging. Filtration and bottling. It is developing a home-style wine, capturing the traditional form of development in Lanzarote. Varieties are mixed so that the end result is optimal.

Vega de Yuco Malvasía Ecológico

Designation of Origin LANZAROTE

Manual harvest in early August from grapes grown without chemicals. Rigorous grape selection and mature sound vibrating table. Criomaceration (below freezing) prior to stemming and crushing. Centrifugation of the must and fermentation at controlled temperature (16 - 18 º C). Clarification and natural aging. Filtration and bottling. Description: This is a wine making family style, capturing the traditional form of development in Lanzarote. Varieties are mixed so that the end result is optimal.

Famara Moscatel Dulce

Designation of Origin LANZAROTE

Overripe grapes are harvested in September and later make a soft pressing. We performed a partial fermentation is stopped with wine alcohol. The start of the slab dates from 1996, replacing the losses only the years that are considered very good.

Famara Tinto Dulce

Designation of Origin LANZAROTE

Manual harvest in August. Selecting the grape belt. Overripe grapes are harvested later to make a gentle pressing. We performed a partial fermentation is stopped with wine alcohol. A slight aging in American oak gives the desired volume, ending a long aging wine by reducing.

Aurum Vino de Licor Moscatel

Designation of Origin LANZAROTE

Made with carefully overripe Muscat grapes. Mixture of different vintages on slab 1996. Aged for seven months in barrels of 225 liters of Hungarian oak 20% of the mixture.

+ DA CH Frizante

Designation of Origin LANZAROTE

Manual harvest in early August. Rigorous selection of grapes in a shaking table. Criomaceration (below freezing) prior to stemming and crushing. The draining and pressing softer wine which is extracted after cleaning fermented slowly at about 15 ° C in pressurized tank. When there are about 20 grams. sugar fermentation is stopped by cooling to a temperature of 0 ° C, then passing by microfiltration thus ensuring stabilization. Finally, bottled and correct the carbon.