• Campo Alto Joven

    D.O.Ca.Rioja

    Campo Alto Joven

    2018

    Production:

    The grapes ares selected taking into account the plot they come from and their maturation degree, being hand picked. Pre fermentative maceration takes 3 days at 12 ºC to help extracting the aromas. Fermentation is done at a controlled temperature of 22 ºC – 24 ºC.

    CHARACTERISTICS

    Grape

    Tempranillo

    Vintage

    2018

    Vineyard

    Selected plots in San Asencio and Uruñuela

    Type of soil

    Clayey sandy loam

    Yield (Kg/ha)

    5.500

    Harvest

    Hand picked

    Alcoholic content

    14%

    Altitude

    433 - 512 metres

    Vineyard age

    Between 25 and 30 years old

    Bottle type

    Bordeaux 75 cl

    Temperature

    12ºC - 15ºC

    TASTING NOTES

    Colour

    Crimson red color with violet hues

    Nose

    Very intense aromas with fresh and mature red fruits notes

    Palate

    Medium structure, balanced and rounded. Fruity finish

  • Campo Alto Crianza

    D.O.Ca.Rioja

    Campo Alto Crianza

    2016

    Production:

    The grapes are selected taking into account the plot they come from and their maturation degree, being hand picked. Fermentation is carried at controlled temperatures of 25 ºC – 28ºC for 5 – 7 days. Post fermentative maceration takes between 12 – 15 days at 22 ºC in order to completely extract the polyphenols. The wine is aged in American (80 %) and French (20 %) oak barrels for 12 months, being rounded in the bottle afterwards for at least 3 months.

    CHARACTERISTICS

    Grape

    Tempranillo

    Vintage

    2016

    Vineyard

    Selected plots in San Asensio and Cenicero

    Type of soil

    Sandy and clayey loam soils

    Yield (Kg/ha)

    5.500

    Harvest

    Hand picked

    Alcoholic content

    15%

    Altitude

    433 - 694 meters

    Vineyard age

    Over 40 years old

    Bottle type

    Bordeaux 75 cl

    Temperature

    12ºC-14ºC

    TASTING NOTES

    Colour

    Cherry red colour with ruby gleam

    Nose

    Medium intensity. Roasted notes with fruity finish

    Palate

    Sweet and structured entry. Velvety finish

  • Alfar Vendimia Seleccionada

    D.O.Ca.Rioja

    Alfar Selected Vintage

    2016

    92 pts
    Guía Peñín
    2018

    Silver Medal
    Mundus Vini
    2018

    Silver Medal
    Asian Wine Trophy
    2018

    Silver Medal
    Decanter
    2017

    Other awards:

    92 Points – Guía Repsol 2016
    Gold Medal – Bacchus Awards 2015
    Silver Medal – Concours Mondial de Bruxelles 2015

    Production:

    Grapes are de-stemmed without crushing. Pre fermentative maceration of 3 days at 12 ºC to help extracting the aromas afterwards. Fermentation is done at a controlled temperature of 24 ºC – 26 ºC for 5 – 7 days. Post fermentative maceration for 10 days at 20 ºC. After the vat is opened, the malolactic fermentation takes place in new French oak barrels for 2 months. Then, the wine stays in the very same oak barrels for 10 months to obtain that balance in the nose, being rounded in the bottle for at least 12 months. This wine is only produced in years of exceptional quality.

    CHARACTERISTICS

    Grape

    100% Tempranillo

    Vintage

    2016

    Vineyard

    Finca las Ventas Ollauri

    Type of soil

    Gravelly - clayey

    Yield (Kg/ha)

    3.000

    Harvest

    Hand picked in boxes

    Alcoholic content

    14%

    Altitude

    507 meters

    Vineyard age

    Over 50 years old

    Bottle type

    Bordeaux Conical 75cl

    Temperature

    16ºC-18ºC

    TASTING NOTES

    Colour

    Intense red color with violet hues

    Nose

    Intense, with red and black fruits, licorice, dairy and mineral notes, perfectly combining with the French oak spice notes

    Palate

    Unctuous and well structured without losing the elegance given by the sweet and mature tannins

  • Alfar Reserva Edición Limitada

    D.O.Ca.Rioja

    Alfar Reserva Limited Edition

    2012

    93 pts
    Guía Peñín
    2018

    92 pts
    Wine Enthusiast
    2018

    91 pts
    Guía Repsol
    2018

    Gold Medal
    Bacchus
    2018

    Other awards:

    Gold Medal – Asian Wine Trophy 2018
    Gold Medal – Concours Mondial de Bruxelles 2017
    Gold Medal – Mundus Vini 2017
    Bronze Medal – Decanter Awards 2017

    Production:

    Grapes are de-stemmed without crushing. Fermentation is done at a controlled temperature of 24 ºC – 27 ºC for 5 – 7 days. Post fermentative maceration for 10 days at 20 ºC. After the vat is opened, the malolactic fermentation takes place in new French oak barrels for 2 months. Afterwards, the wine stays in new (70 %) and of first year use French oak barrels for 24 months, being rounded in the bottle for at least 18 months.

    CHARACTERISTICS

    Grape

    Tempranillo

    Vintage

    2012

    Vineyard

    Finca las Ventas Ollauri

    Type of soil

    Gravelly - clayey

    Yield (Kg/ha)

    3.000

    Harvest

    Hand picked

    Alcoholic content

    13,5%

    Altitude

    525 meters

    Vineyard age

    Over 50 years old

    Bottle type

    Bordeaux Conical 75 cl

    Temperature

    16ºC-18ºC

    TASTING NOTES

    Colour

    Mature pillory color with garnet hues

    Nose

    Complex and harmonious, with a focus on the black fruits notes, mineral background, toffee and cocoa hints

    Palate

    Well structured and subtle, wide and meaty with a long finish. Elegant, with toasted, cocoa and spice memories

  • Decanter 2018

    DECANTER 2018

    Galardonado con los vinos Hispanobodegas de Rioja y Ribera del Duero.

    Medalla de plata para nuestros vinos:

    12 Linajes crianza (Ribera del Duero)

    Valdelacierva Grano a Grano  (Rioja)

    Los premios Decanter World Wine Awards (DWWA) son premios de gran prestigio, ya que el jurado está compuesto por expertos catadores y un riguroso proceso de evaluación de todos los vinos presentados en todo el mundo.

    Una vez más, la calidad de nuestros vinos se recompensa con una Medalla de Plata, que también significa “92 puntos de calidad”.

  • Prowein 2018

    Hispanobodegas is present as an exhibitor at the Peñín stand at Prowein 2018, in the German city of Düsseldorf. We will be happy to welcome you at Hall 10 stand H54. There, you will have the opportunity to know all the news and projects that we will carry out during the whole year with the help of our exportation team: Morgan, Juan Carlos and León.

    We are going to be waiting for you!

  • Seafood Paella for two

    PREPARATION:

    Dice the french onion. Clean and cut the cuttlefish in rings. Strain and reserve. Clean the prawns and scampi, strain and reserve. Clean the mussel shells and reserve in a separate plate from the rest of the seafood. Grate the tomato in a plate or bowl. You should have: 1 diced onion, 1 chopped garlic clove, 1 bowl with grated tomato. 1 plate with clean seafood (prawns, scampi and cuttlefish), 1 plate with clean mussels.

    INSTRUCTIONS:

    Heat a wide flat pan/skillet (paellera) with the olive oil. Poach the onion gently. Add the seafood plate (prawns, scampi and cuttlefish) and then the chopped garlic. Poach for 3 minutes. Add the peas and then the grated tomato mix and fry gently for 3 minutes. Add fish stalk (1 cup) and heat gently while stirring with a wooden spoon. Add a pinch of saffron and continue stirring the mixture, allowing the saffron and seafood to infuse, then boil gently for 5 minutes.

    Add the mussels and 1 cup of water. Boil for 15 minutes or until reduced. Once reduced, add the rice and mix well from the center of the pan towards the outside. Add a pinch of parsley and cover with water (the proportion should be 1 and ½ cups of water per 1 cup of rice). Correct with salt to taste and boil at high heat until the water has fully evaporated (around 20 minutes) without stirring -unilike with risotto, the aim is a tender rice not a creamy result- . Remove from heat source and cover the pan with a clean dry cloth for 5 minutes before serving -most paella lovers like the dish tepid rather than hot-. The brown rice layer formed at the bottom of a well cooked paella (called socarrat) is a prized Spanish delicacy.

    WINE PAIRING. 12 Linajes reserva

    Vino tinto Ribera del Duero

  • Spanish Style Potato and Chorizo Stew

    DIRECTIONS

    Peel the potatoes breaking the pieces, not cutting (this allows the potato starch to thicken the broth). Poach the chopped onion and garlic in a pot with a splash of olive oil. Add the sliced chorizo, potatoes, bay leaf, paprika and veggie broth, salt and pepper. Cook slowly at a low heat until the potatoes are fully cooked adding extra broth if necessary. Tip: move the pot while the stew is cooking so as to help the starch thicken the broth.

    WINE PAIRING: 12 Linajes crianza

    Vino ribera del Duero 12 linajes crianza

  • Valdelacierva: Thanksgiving’s wine

    By CAROLYN EVANS HAMMOND: ” If you’ve ever hosted a traditional Thanksgiving feast, you know the costs can add up. There’s the big bird to buy, the fixings, the pie, the centrepiece and of course the wine. I’m a firm believer that you don’t have to spend a fortune to get a great bottle of wine. So here are five tasty, crowd-pleasing bottles that go well with turkey — each for less than $16:

    2012 Bodegas Valdelacierva, Rioja, Spain

    Those who like big, lush reds no matter what they’re eating will no doubt enjoy this undervalued bottle just released in Vintages. This stellar oak-aged Tempranillo exudes warm aromas of stewed cherries and vanilla bean then swathes the palate with cashmere flavours of sweet macerated berries, toasted nut, warm toffee, cherry and blueberry. It’s quite a characterful, smart wine that is well worth snapping up.

    Score: 94

     

  • 12 Linajes on the Top of Wine Enthusiast

    Only one Verdejo Spanish wine have been selected and the magazine puts this Rueda in a privileged position within the Spanish Wines range and it also puts Hispanobodegas on an  upward path  because of the quality of its wines.

    12 Linajes Verdejo is defined by the plublication Wine Enthusiast as “verdejo hists the sweet spot, with a crisp nose focused on green-apple aromas. The palate has a free-flowing feel and well-presented flavors of apple, peach and melon. An easyfading finish ends this well”.

     

  • Awards Vintage 2017

    This Weekend, has been held in the town of Yecora the XXIV wine competition of the vintage festival of Rioja Alavesa and where Valdelacierva Rose has won the first prize in “Rosados.” Catergory wines. This Galardon is very important for us as it is open to the wines of the three zones that make up the Denomination of Origin Ca. Rioja (Alta, Baja and Alavesa), which means that we have been chosen the best Rose wine in a blind tasting. In addition to this, the anonymous presentation of the wine is ensured, since it is possible to eliminate even the cork.

  • Peñin’s Wine Guide – Top Wines of Hispanobodegas

    Current edition, our wines have been able to position in a place of prestige in Peñi’s Wine Guide . Due to of our improvement and its hard work Hispanobodegas has been rewarded:

     

    BODEGAS VALDELACIERVA – RIOJA

    Valdelacierva grano a grano: 94 points
    Alfar Reserva: 93 points
    Valdelacierva Garnacha: 92 points
    Alfar Vendimia Seleccionada: 92 points
    Valdelacierva Crianza: 90 points

    VIÑEDOS Y BODEGAS GORMAZ – RIBERA DEL DUERO

    12 Linajes crianza: 92 points
    12 Linajes Reserva: 92 points
    Viña Gormaz crianza: 91 points
    12 Linajes roble: 90 points

    BODEGAS GARCI GRANDE  – RUEDA

    Anier VS Verdejo: 92 points
    12 Linajes Verdejo: 91 points
    GarciGrande Verdejo: 90 points

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