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Wines Selection

Wines of Month

Every month we make a selection of wines that should not stop trying

Explore new flavors and prove new essences

Wine List

Wine of Month March 2012

Un paso más

Designation of Origin NAVARRA

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Grapes from selected vines, varieties developed separately until the completion of malolactic fermentation. Alcoholic fermentation in stainless steel tanks, malolactic fermentation in new barrels of French oak, 16 months aging in used barrels made ??with the blend.

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Wine of Month February 2012

Tudon's Crianza

Designation of Origin ALMANSA

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Fermentation malolactic in cask - Upbringing in cask 12 months.

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Wine of Month January 2012

Ortubia

RIOJA qualified Designation of Origin

Logo Wine Ortubia

Production in warehouses of 25.000 liters of stainless steel semi-tronco-cónicos. Mended diaries. Controlled temperature. Bad-lactic spontaneous fermentation in warehouse. 16 months in new casks of American oak, 50% of the third filling.

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Wine of Month December 2011

Baigorri Reserva

RIOJA qualified Designation of Origin

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Selecting hand, grain by grain and vibrating sorting tables. Stemmed grapes crushed. Long maceration and controlled temperature control using stainless steel tanks with submerged cap. Pumping natural gravity for better extraction. The pressing is done with pneumatic presses and vertical press, making then malolactic fermentation in new French oak barrels. Used at specific moments hot and cold rooms for help both in the process of malolactic fermentation and the stabilization of wine. Phase lasts 18 months aging in new barrels French oak and the remainder in the bottle.

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Wine of Month November 2011

Balcón del Valle

Designation of Origin VALLE DE LA OROTAVA

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Wine of Month October 2011

Bilogía

Designation of Origin VALENCIA

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The perfect harmony between the two varieties typically Spanish, Monastrell and Tempranillo equally, is the perfect combination of old vines of Monastrell grapes ripe and expressive Tempranillo from young vines one able to transmit freshness and aromatic potential to be the perfect complement. After careful manual selection of clusters, each variety was developed separately and after stripping scrupulous and gentle crushing, grapes and fermented in stainless steel tanks at controlled temperature of 24 ° C. Favoring the continued extraction of tannins highest quality with continuous pumping with and without aeration, as rigorous sensory analysis and physicochemical parameters. After a maceration of 20 days for Monastrell, and 18 days for Tempranillo, was pressed introduced second year in barrels of oak Hungarian and American medium roast 2 years for 12 months, working with continuous batoneos.

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Wine of Month September 2011

Iglesia Vieja Crianza

Designation of Origin YECLA

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Wine of Month August 2011

Tochuelo Selección

Designation of Origin VINOS DE MADRID

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Elaborated with a selection of grape in vineyard. Fermentation to controlled temperature, 22 ºC for 10 days, mended contínuos.3-4 months of stay in barica. Fermentation Maloláctica in warehouse. Tuning in otella, previous sale. Light filtration, later bottling.

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Wine of Month July 2011

Castillo Santa Bárbara Gran Reserva

Designation of Origin VALDEPEÑAS

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18 months in casks of American and French oak and, minimal, 18 months in bottle.

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Wine of Month June 2011

Joaquín Rebolledo Reserva

Designation of Origin VALDEORRAS

Logo Wine Joaquín Rebolledo Reserva

Selection of vineyards Freixido, in Valdeorras's full heart. 12 months in new casks of thin American oak and oak Allier Francés and, 36 months in bottle resting in an underground warehouse to a constant temperature. Alcoholic Fermentation of 6 days in warehouse of stainless steel to temperature controlled of 27ºC followed by maceration with husks for 20 days with two mended diaries.

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