A vinifera ink from France, the result of the crossing of two others - the Cabernet Franc and the Sauvignon Blanc - and which is currently the second most cultivated in the world. In Spain it was introduced in the 19th century in La Rioja.
His homeland of the Médoc, north of Bordeaux, has shown an exceptional adaptability to different soils, climates and latitudes (although it develops best in temperate and dry climates, in cold climates the vines produce more leaves than grapes, to capture the light of the sun and photosynthesis), maintaining despite this, always, its particular character.
It was Marqués de Riscal who introduced his crop in 1858, when his son Camilo Hurtado de Amézaga sent 9,000 branches of Cabernet Sauvignon and other fine French varieties to the Rioja Alavesa. Eloy Lecanda, heir to the foundry of the Vega Sicilia winery, bought in 1864, in French terroir, 18,000 openings to grow this vineyard in its Ribera del Duero lands. At the beginning of the 20th century, Ignaci Girona of Castell del Remi imported it to replant the vineyards affected by phylloxera. At the beginning of the sixties Miguel A. Torres and his wife decided to consecrate the 29 hectares of the Ma La Plana farm to the cultivation of Cabernet Sauvignon. The first vintage harvested was imposed in the wine cleanup of 1979, held in Paris, the most famous cabernets in the world. A success that has been endorsed later with numerous international awards.
The clusters are medium and not very comptactos. The grapes are spherical, small, with a gritty skin that gives the wine a marked tannic character and berries with a deep dark pigmentation hue. In the mouth they give a strong astringent sensation. The plant is vigorous, sprouting mid-garden and grows easily.
The Tempranillo has a delicate but firm tannins. Lacks a bit of acidity, so sometimes made in blending with other varieties. The wines are elegant and aromatic, fruity (red fruit) and dried with a beautiful ruby color. For its elegance, but necesitta areas with strong thermal contrast; otherwise, not very expressive. Ages very well.
The Piñor noir has its origin in Burgundy, where it produces wines with little color but a lot of personality. It is also crucial for the production of champagne. This variety is difficult to grow, and although it is far from their natural habitat. In Catalonia produces some good wines also involved in wine and champagne pink, but never achieve elegance, complexity or aging potential of Burgundy.
Variety native of Terra Alta in the process of acceptance by the DO. Sesto recovering for the preparation of quality wines. Named the little coloration of their wines (not come in black); the current wines have already raised enough color. The wine is very unique Morenillo offers red fruits, balsamic notes, flowers, spices and sotabosch. Balanced with soft tannins, good acidity and a touch sweet
The Trepat has a moderate alcohol content and little color. It is the indigenous variety of the Conca de Barbera (there is also a Costers del Segre) and gives light wines, fruity with good acidity. Often aromas of violets, milk and spices such as cloves and pepper. Vegetable tannins that can polish the barrel and is fresh and quite aromatic. With trepat are also obtained extraordinary rosé wines and champagnes.
Considered the main variety of D.O.s Jumilla (80% of the vineyard), Yecla, Bullas, Alicante, Valencia, Almansa, Costers del Segre and Alella (where the monastrell was baptized with the name of mataró). We find it especially in Murcia (52% of the production is gathered in this region), Alicante (the lands far from the sea and located at an average altitude of 600 meters from Alto Vinalopó offer less succulent and alcoholic reds than Murcia, but with a greater acidity), Valencia and Albacete.
It is a traditional variety in Catalonia that needs warm weather to ripen well, facing the sun and feet in water. They elaborate elegant wines that fill the mouth with fruits of the forest, licorice, wild herbs and notes of black olive.
Hondarrabi Beltza és una varietat de raïm negre originària del País Basc que podem trobar també a Navarra, i sota diferents noms com Hondarribi Beltza, Hondarribi Gorri o Ondarrubiya Negra. El seu origen està en País Basc.
Varietat de brotació primerenca i maduració tardana, es veu afectada per les gelades primaverals, sent també sensible al oïdi. El seu cultiu és en espatllera i parral, admet podes curtes i és bastant fèrtil encara que d'escàs rendiment. A més, a causa del cicle de maduració tardana, si les condicions climatològiques no acompanyen pot haver complicacions en la seva recol·lecció.
Varietat de cep vigorós, la seva floració està compresa entre finals de maig i principis de juny i la seva maduració a mitjans d'octubre. Posseeix una sensibilitat mitjana al míldiu. Els raïms són de mida mitjans-petits i compactes.
De porti semirastrero, el raïm és de mida petita i solt, amb una baia esfèrica de mida mitjana, pell gruixuda i color blau-negrós, la seva polpa posseeix poc color i molta acidesa, donant com a resultat vins amb bona estructura però poc alcohòlics, i generalment àcids que es compensa amb els tanins obtenint vins braus i rudes en boca.
Tradicionalment s'utilitza, juntament amb Hondarribi Zuri, per a l'elaboració dels coneguts Txakolís bascos, vinificándose en blanc. El raïm blanca és més freqüent en la DO Chacolí de Guetaria (Guipúscoa), mentre que la tinta abunda en la DO Chacolí de Biscaia.
Vins amb profunds aromes de fruita, nets i intensos, amb colors violacis i picotes. La seva graduació alcohòlica oscil·la entre els 11% i els 13,5%, en els millors anys. Posseeixen una acidesa alta. Les noves elaboracions posseeixen gran equilibri acidesa-fruita, recordant molt als Beaujolais francesos. Es vinifica tant com varietal com barrejat amb la seva homònima blanca a rosats i negres.
Segons l'Ordre APA / 1819/2007, per la qual s'actualitza l'annex V, classificació de les varietats de vinya, del Reial Decret 1472/2000, de 4 d'agost, que regula el potencial de producció vitícola, la Ondarribi beltza és varietat recomanada per a la comunitat autònoma del País Basc i autoritzada a Cantàbria i Castella i Lleó. Es conrea a les Denominacions d'origen de Txacoli d'Àlaba, Txacolí de Biscaia i Txacolí de Getaria.
Crida Hondarrabi Beltza, Hondarribi Beltza, Hondarrabi Gorri, Ondarribi Beltza, Ondarrabiya Beltza, Ondarrubiya Beltza, i Ondarrubiya Negra....
Variety of origin Bordeaux less intense than the cabernet sauvignon. Provides good wine tannins, but evolving faster than the sauvignon. The Cheval Blanc, a legendary wine of Bordeaux, is the axis of their blend. Variety is the black queen Loire, where it produces wines delicate and perfumed with aromas of violets and raspberry leaves. It forms a world famous blend with cabernet sauvignon and merlot.
Planted on much of the east coast of Italy, in the Peligna valley, due to the land on which it grows, it is considered as a mountain strain.
Winemakers say that this generous grape can grow to age for more than fifty years.
This variety presents a quick maceration and a pink coral color, reminiscent of ripe cherry. Delicate and sumptuous, it is a very fresh and versatile wine that can accompany the most diverse dishes of food.
The aromas of Montepulciano wine are distinguished by their strong presence of ripe blackberries and cherry that melts with small notes of tobacco or cacao.
Variety meditresrània that gives velvety wines, aromatic and rich in alcohol. The best ones are dark (almost black), abundant in tannins and with aromas of forest, plums and violets. It often blends with Grenache. The oldest strains of Cariñena offer some of the most structured and impressive wines of Catalonia, especially in Priorat, but also in Empordà, Montsant or Terra Alta.
Present in Valencia (in the DO Utiel-Requena occupies 75% of the total area of vineyard, perfectly adapted to its climate and the territory), Cuenta and Albacete (DO Manchuela), receives that name by the shape of the cluster, similar to the head of an ox
The reds are peculiar for their powerful structure and volume, harmonized with original sensations in the mouth and nose that remind of the mature grotto nuanced by leather, nuts, licorice and spices.
The color of wines made with bobal, a grape also known as provechon and requeni, is characterized by its richness and permanence. The young reds tend to be of high layer, with very showy purple trimmings. The passage of time turns them into living reds whose tone refers to that of the ripe cherry, being very slow its evolution towards the brown tones.
It is a rustic variety native to the Penedès. Many strains of sumoll are replaced by other varieties, but now there is growing interest to recover this grape. The careful modern elaborations are offering some examples with less roughness and strength character and freshness. It gives a good wine with a good acidity, middle layer and floral and vegetable aromas. You can also get rosé wines and cavas.
Alcohol content 14.3%To accompany with cheeses, white and red meats, stewsRed color -violaciAroma red fruitVery fresh, complex and gentle mouth on the palateVarieties Carinyena, Garnacha negra and SyrahVineyards over 30 years oldFermented and macerated in stainless steel tubs
Tribute to Miquel Pons, wine grower and founder of the wineryVARIETIES: Garnacha (60%), Syrah (44%), Cabernet Sauvignon (6%)ITA: 2015CRIANZA: Minimum of 8 months in French oak barrels of 300 liters and 1 month in bottle77 grapes is a wine from old vineyards, harvested by hand and with French oak casks.PREPARATION: Fermentation in stainless steel and rear...