Merlot
-
Can Noves – Ecoccivi
Price range: 18,90 € through 113,40 € VAT includedMalolactic fermentation and 12 months of maturation in second-fill French oak barrels, followed by three years in bottle before release. The nose is intense and spicy, while the palate is fruity, fresh and silky.
-
De Muller Merlot – De Muller
Price range: 11,50 € through 69,00 € VAT includedOrganic wine. Aged for 12 months in French oak barrels. Ruby red color with purple hues. Wild berries, aromatic herbs, a touch of vanilla. Raspberries, cherries, blueberries, a touch of vanilla.
-
Les Pusses – De Muller
Price range: 18,90 € through 113,40 € VAT includedAging for 14 months in Hungarian oak barrels gives it an even more pronounced character. The intensity of the fruit combines with the personality of the oak, allowing the wine to mature optimally and develop complex aromas and flavors. After aging in bottle, the wine develops balsamic aromas and notes of toast, coffee and toffee.
-
Tres Germanes – Vendrell Rived
Price range: 19,50 € through 117,00 € VAT includedOrganic and regenerative cultivation, limited edition of 683 bottles. Fermented in stainless steel tanks for 25 days. Matured for 12 months in clay amphorae.
-
Furot Reserva – Masia Oliveda
Price range: 18,00 € through 108,00 € VAT includedTraditional vinification with long maceration at controlled temperature. Aged for 24 months in French oak barrels. Aromas of candied fruit, toasted notes and balsamic touches, with a long mineral finish.
-
MontRodó – Eccocivi
Price range: 13,20 € through 79,20 € VAT includedOrganic viticulture and CO2 neutral certified winery. Harvested by hand; cold maceration for 24 hours before fermentation; grapes fermented at a controlled temperature of 24-25°C; daily pumping over to improve quality. Aged for 4 months in French oak barrels.
-
Grillo – El Grillo y la Luna
Price range: 37,80 € through 226,80 € VAT includedFermentation in 40 hl French oak barrels with cold maceration at 10°C for 5 days to extract aromatics and color. During fermentation, the skins are pressed by hand to favor a gentle extraction of tannins. Once fermentation is complete, the wine remains in contact with the pomace cap for a further 30 days to obtain roundness and softness from the yeast, skins and barrel wood. Malolactic fermentation takes place in 225-liter French oak barrels. During the first five months, each barrel is rotated twice a week to stir the lees and achieve a smooth, full-bodied palate. From May onwards, the wine is left to settle so that the yeasts settle to the bottom by gravity and are separated by racking. The wine then rests for a further 8 months in barrels at a temperature of 16°C before bottling.
-
Viñadores – Bestué
Price range: 35,20 € through 211,20 € VAT includedHarvesting during the first week of October. Harvest by hand in 20 kg crates at dawn (at a minimum temperature of 10°C). Destemming and cold maceration for 6 days at 8°C in 6,000 kg stainless steel vats. Manual pumping of the pomace cap twice a day, once in the early morning and once in the late afternoon. Slow, controlled fermentation at a maximum of 28°C (82°F). Pressing and racking into barrels for malolactic fermentation, followed by aging for 24 months in new French oak barrels.