Alberte Red

Region: DO Ribeiro, Galicia. Harvest: Pre-selection in vineyard. Manual harvest in boxes of 15 kgs. Selection of grapes in the cellar. Varietals: Mencia and Brancellao Alcohol: 12.5% Volume. Production: De-stemmed without crushing. Fermentation in stainless steel tank at controlled temperature. Soft pressing, malolactic fermentation, static stabilization. Type of bottle: Bordeaux.  Download PDF File Other Notes:…

Cap de Barbaria

It is the symbol, and the raison d’être of our winery. The expression of a philosophy that begins with the search for the optimal point of maturation of the skins. Each of the grapes, that will go through the highly artisan maceration process, is carefully selected. The varietals are each fermented and aged separately, in…

Real de Lestón Crianza

Region: DOC Rioja, Rioja Alta. Varietal: Tempranillo 100%.  Alcohol: 13% Volume. Production: Aging in American and French oak barrels. The second brand of Hacienda Grimón. The fruit comes from young vines, with a little more oak used, which is why we are able to maintain an excellent price/quality ratio. Download PDF File Tasting Notes: Appearance:…

Darcio Reserva

Region: DOC Rioja, Rioja Alta. Varietal: Tempranillo 100%. Alcohol: 14.5% Volume. This wine has been made using the “trasnocho” or shelf wine method in which the skins were left to drain overnight to achieve the essence of the must, which is why it has transformed into a cleaner and higher quality wine. It was fermented…

Real de Lestón Reserva

Region: DOC Rioja, Rioja Alta. Varietals:  Tempranillo, Graciano and Garnacha. Alcohol: 13.5% Volume. Production:Barrel aging. A modernized classic, with minor changes that give it a different “personality”, without losing its traditional concept. Download PDF File Tasting Notes: Appearance: Medium layer ruby red, with a slight lightness on the rim. On the Nose: Licorice and ripe…

Darcio Mater

Region: DOC Rioja, Rioja Alta. Varietal: Tempranillo 100%. Alcohol: 14% Volume.  Production: Barrel fermented. This wine has been made using the “trasnocho” or shelf wine method in which the skins were left to drain overnight to achieve the essence of the must, which is why it was transformed into a cleaner and higher quality wine.…