SPANISH QUALITY - 西班牙質量

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MONTE VALONGA SYRAH 2009

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WINE DETAILS
IGP Valle del Cinca (Aragón)
Type of wine :
Young oaked red
Grape varieties : Syrah
Vineyard : Campo La Libra
Age of vines: 1994
Soil: Clay – calcareous
Date of harvest: October
Production :
20.000 bottles
Alcohol : 14% Vol
Winemaking : The grapes are selectioned and alter destalking and crushing ferments in steel vats at controlled temperatura of 28ºC with repeated remontages of the must. Te period varies on the basis of colouring substances, tannins and aromas extracted and on the sugar content. The wine macerates for 20 days and after malolactic fermentation remains 4 months in french and american oak barrel

ORGANOLEPTICAL NOTES
Tasting Ruby intense red. Ripe red fruit. Balanced, full, markedly aromatic.
Serving suggestion Poultry, roasts, barbecue and cheese
Serving temperature
16 - 18ºC
Winemaker Ferran Ferrer

AWARDS AND PUNCTUATIONS
“300 BEST WINES OF SPAIN” VINOS + GASTRONOMIA
LA SELECCIÓN 2008 COMPETITION
: Bronze Medal
Gold meda
l XV Tasting Radio Turismo 2007
89 Points Guía CAMPSA 2007
86 Points
Guía Peñin 2006

MONTE VALONGA SYRAH 2009

产地:IGP Valle del Cinca (阿拉)
类型红葡萄酒
葡萄品种 : 希拉
葡萄田Campo La Libra
葡萄树龄: 1994
粘土钙质土壤
葡萄收获时间十月
产量: 20.000 酒精度14%  
酿造技术选葡萄除梗破碎后, 28摄氏度条件下在温控不锈钢桶中进行酒精发酵和换气。依据原酒获取的颜色,单宁,香气和含糖量的变化决定过程。浸渍20进行苹果乳酸发酵,之后在法国橡木桶和美国橡木桶中陈酿4个月。

品酒笔
 .宝石红色,熟透的红色水果香气,入口平衡饱满,果味充裕。
配餐建 烧烤,家禽类和奶酪
饮温度 16 - 18ºC
酿酒师 Ferran Ferrer

获奖情况
“300
款最佳西班牙葡萄酒” VINOS + GASTRONOMIA  2008西班牙LA SELECCIÓN竞赛: 铜奖 
2007第十五届Radio Turismo 品酒大赛:金奖
Guía CAMPSA 2007 89
Guía Peñin 2006 86
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CASAR DEL ONGA 2009

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WINE DETAILS
IGP Valle del Cinca (Aragón)
Type of wine :
Young Red
Grape varieties : Tempranillo 85% - others 15%
Age of vines: 1994
Soil: Clay – calcareous
Plot: Casar del Onga
Date of harvest: October
Production :
124.000 bottles
Alcohol : 14% Vol
Winemaking We vinificates each grape separately. After a cold maceration the must fements at 23-26ºC in inox tank with dayly remontages. After alcoholic fermentation the the wine macerates with the skins for 20 days.

ORGANOLEPTICAL NOTES
Tasting Dark cherry red colour. Black and red fruit aromas, high roast, caffe and mineral notes. Goog and well balanced finish.
Serving suggestion Dark cherry red colour. Black and red fruit aromas, high roast, caffe
and mineral notes. Goog and well balanced finish.
Serving temperature 16 - 18ºC
Winemaker Ferran Ferrer

CASAR DEL ONGA 2009

产地IGP Valle del Cinca (阿拉)
类型红葡萄酒
葡萄品种 : 添帕尼 85% - 其它 15% 
葡萄树龄: 1994
粘土钙质土壤
Plot: Casar del Onga  葡萄收获时间十月
产量: 124.000
酒精度14%  
酿造技术  们对不同的葡萄品种分别进行酿造,在23-26摄氏度条件下进行酒精发酵,每日进行换气,发酵完毕后在不锈钢桶中浸渍20

品酒笔
  迷人的黑樱桃色,黑色和红色水果的香气,夹带着咖啡,熏烤和矿物质的气息,入口平衡,回味悠长。
配餐建 
饮温度 16 - 18ºC
酿酒师 Ferran Ferrer

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VALONGA CAMPO GABAS 2005

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WINE DETAILS
IGP Valle del Cinca (Aragón)
Type of wine
Oaked Red
Grape varieties : Graciano - Tempranillo
Age of vines: 1994
Soil: Clay – calcareous
Plot:
Date of harvest: October
Production :
35.000 bottles
Alcohol : 14% Vol
Winemaking : The grapes are selectioned and after destalking and crushing ferments in steel
vats at controlled temperature of 28ºC in inox tanks with repeated remontages of
the must. Te period varies on the basis of colouring substances, tannins and
aromas extracted and on the sugar content. The wine macerates for 20 days
and after malolactic fermentation remains in french and american oak cask during

ORGANOLEPTICAL NOTES
Tasting Dark cherry colour. Intense spicy aromas with red fruits
Serving suggestion Stew, game, cured cheese
Serving temperature 16 - 18ºC
Winemaker Ferran Ferrer

AWARDS AND PUNCTUATIONS
86 points PENIN GUIDE 2009
LA SELECCIÓN COMPETITON 2008: Bronze Medal
XVI ANNUAL TASTING RADIO TURISMO : Gold Medal
CATAVINUM SPANISH WINE 2008: Bronze Medal

VALONGA CAMPO GABAS 2005

产地IGP Valle del Cinca (阿拉)
类型 红葡萄酒
葡萄品种 : 格雷西 - 添帕尼
葡萄树龄: 1994
粘土钙质土壤
葡萄收获时间十月
产量: 35.000
酒精度14%  
酿造技术选葡萄除梗破碎后, 28摄氏度条件下在温控不锈钢桶中进行酒精发酵和换气。依据原酒获取的颜色,单宁,香气和含糖量的变化决定过程。浸渍20进行苹果乳酸发酵,之后在法国橡木桶和美国橡木桶中进行陈酿。

品酒笔
 樱桃的颜色,香料和红色水果的香气
配餐建 烩饭,肉类,奶酪 饮温度 16 - 18ºC
酿酒师 Ferran Ferrer

获奖情况
西班牙 PENIN GUIDE 2009 86
西班牙LA SELECCIÓN COMPETITON 2008: 铜奖 
第十六届 RADIO TURISMO品酒大 :
西班牙CATAVINUM SPANISH WINE 2008: 铜奖


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VALONGA SASO ALTO 2007

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WINE DETAILS
IGP Valle del Cinca (Aragón)
Type of wine :
Vintage Red
Grape varieties : Garnacha 85% - syrah 15%
Age of vines: 1994
Soil: Clay – calcareous
Plot: Saso Alto
Date of harvest: October
Production :
9.000 bottles
Alcohol : 14% Vol
Winemaking The grapes proceed from a 20 years middle age vineyard where we apply a traditional viticulture. When the grapes are selectionned and after destalking and crushing ferments at 28ºC with repeated remontages of the must. The period varies on the basis of colouring substances, tannins and aromas extracted and on the sugar content. The wine macerates for 15 days and after malolactic , remains 12 months in French and American barrel.

ORGANOLEPTICAL NOTES
Tasting Luminous ruby colour with bright flashes. On nose red and black fruit aromas and mineral notes. Full bodied, balanced and markedly aromatic.
Serving suggestion Excellent with game, poultry and fish,
Serving temperature 16 - 18ºC
Winemaker Ferran Ferrer

VALONGA SASO ALTO 2007

产地IGP Valle del Cinca (阿拉)
类型红葡萄酒 
葡萄品种 : 歌海娜 85% - 希拉 15% 
葡萄树龄: 1994
粘土钙质土壤
微气候: Saso Alto 
葡萄收获时间十月
产量: 9.000
酒精度14%  
酿造技术 葡萄采收自有20余年树龄的葡萄树。 选葡萄除梗破碎后, 28摄氏度条件下在温控不锈钢桶中进行酒精发酵和换气。依据原酒获取的颜色,单宁,香气和含糖量的变化决定过程。浸渍15进行苹果乳酸发酵,之后在法国橡木桶和美国橡木桶中进行12个月的陈酿。

品酒笔
  闪亮的红宝石色,黑色和红色水果的香气,夹带着矿物质的气息。酒体饱满,平衡,果香充裕。
配餐建 肉类,家禽和鱼类
饮温度 16 - 18ºC
酿酒师 Ferran Ferrer
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