La Martina – Sumarroca
Price range: 14,00 € through 84,00 € VAT included
Organic viticulture. Good aromatic intensity, marked by notes of strawberries, lychees, and pears, followed by citrus notes.
Additional information
| Weight | N/A |
|---|---|
| Quantity | Bottle, Pack of six |
Related products
-
Furot Reserva – Masia Oliveda
Price range: 18,00 € through 108,00 € VAT included Select options This product has multiple variants. The options may be chosen on the product pageTraditional 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.
-
Notes de Negre – Mas Geli
Price range: 12,50 € through 75,00 € VAT included Select options This product has multiple variants. The options may be chosen on the product pageYoung wine from organic and regenerated vineyards. Visually it is clear and bright, ruby red in color with light violet reflections. The nose is pure and open, dominated by red fruits such as raspberries and fresh cherries, with a very elegant balsamic background. The palate is fruity, dynamic and velvety. Overall it is balanced, fine and round.
-
Xarello – Loxarel
Price range: 15,80 € through 94,80 € VAT included Select options This product has multiple variants. The options may be chosen on the product pageNatural wine without added sulfites. Organic and biodynamic viticulture. Fermentation in clay amphorae of 1,000 liters. Five months of maturation in the same amphorae. Wild yeasts from the vineyard itself. The amphora is a noble and porous container that allows the wine to breathe and keeps it at a cool and constant temperature thanks to the jug effect or transpiration. It preserves the primary aromas of the xarel-lo and the work of the vine.
-
790 Pecats – Loxarel
Price range: 24,90 € through 149,40 € VAT included Select options This product has multiple variants. The options may be chosen on the product pageOrganic and biodynamic viticulture. Alcoholic and malolactic fermentation in terracotta amphorae of 1,000 liters for four months. Aged for 12 months in 500-liter French oak barrels.