All our wines have a profound respect for the terroir and the indigenous varietals. Aged in barrels not for a long time in order to preserve the properties of the grape and show their real nature and personality.
The main secret of our method is the GRAPE. Sane and tasty grapes obviously Hand-picked. This is our treasure provided by the Grace of nature and we take care of it as the most valuable gift.
Utiel Requena is located on the highlands at an altitude 600m to 900m above sea level (average 720m). The soil in the north and in the Magro Valley is alluvial while the soil in the south is clay with a sandy sub soil.
Utiel-Requena is characterised for its continental climate with extremely hot summers and winters that get so cold that frost is frequent. The differences between maximum and minimum temperatures through the day is a key factor in producing quality grapes and this region often sees a difference between day and night temperatures of up to 30ºC. This helps the grapes increase their aromatic character.
Ruby red in colour with medium intensity. On the nose, distinctive notes of compote of mature fruits which remind us of plum and blackberry. On the palate, it is soft, fresh and rounded time due to its mature tannins. Definately, a really well balanced wine.
50% Merlot
25% Bobal
25% Tempranillo
Hand-picked grapes at the beginning of October.
Fermentation at a controlled temperature of 23ºC.
8 months in French and American oak casks.
This region can produce the best, most interesting fruit especially when care is taken to extract the best from the different soil types. Some of the oldest vines are over 100 years old, an extremely valuable winemaking legacy which is preserved. There is a inextricable linkage between high-quality wines and vines. To ensure the wine grapes can perfectly demonstrate the unique characteristics of the terror in the quality wines, a sustainable viticulture that promotes conservation of the exceptional ecosystem of the region is needed.
The average annual rainfall is slightly more than 400 mm, the climate is influenced by the Atlantic and the Mediterranean, with the terrain gradually decreasing from west to east. Also the Mediterranean influence increases as we move east towards the coast, with hotter and dryer conditions.
Deep cherry colour with a violet rim denoting its youth. Good aromatic intensity of very ripe red-berry fruit, hints of fine patisserie well integrated with the nuances from the cask. Structured with soft, sweet tannins. A general hint of toasted wood, accompanies all these aromatic and taste sensations. Intense in the mouth and long in the finish.
95% Tempranillo
5% Mazuelo
Stemmed grapes left in cold maceration for three days before the start of alcoholic fermentation. Fermented in stainless steel vats at a controlled temperature of no more than 25ºC.
4 months in American oak casks and 9 months rounding off in the bottle.
The vineyards are located in over 25 hectares, with a soil composed of sandstone, clay and gravel, bearing fruit in the seasons of long cold winters and short hot summers.
This land and climate have been sustaining vines for over 100 years, providing very high quality grapes. All this, using an ecologically responsible process, which respects the
environment.
The climate in the province is Mediterranean and dry continental, this is one of the less rainy region in Spain with a annual rainfall of 380mm. In Toro, the difference between
day and night can sometimes reach more than 20 °C, and it can vary a ranging to -11°C to 37°C during the year, with an average annual temperature of 14.5°C. During a dry summer day, , the temperature is hot in day time and cool in night. The grapes grows in strong climate conditions, which will giv all the caractere to the wine and that, permits to give a high quality Toro wine.
Eye. Intense dark ruby red color, with purple hints on the edge of the glass. Nose. The nose was dark and earthy, nice expression of mix crushed red and black fruits and dusty florals, followed by light spices and toasted notes. Palate. This wine presents a powerful full-bodied palate. Acidity is giving the wine a nice freshness, combine with some well-integrated tannins.
Tinta de Toro
Fermented in temperature controlled stainless steel tanks / long maceration / two pushing down per day during fermentation and one until the end of maceration at low temperature. It takes approximately 31 days.
4 months in American oak barrel
Typical soils are a perfect blend of clay, sand and gravel in differnt percentages across the region. The high precentage of sand in these soils protected the region from Phyloxera at the end of the 20th Century ensuring the conservation of these amazing old vines. These soils are deep, well drained and poor of organic material. The underlying clay soil heps preserve the tiny amount of rain that falls, providing an essential life line for the vines in this extreme climate. The grapes come from one single vineyard, largely recognised amongst the best vineyard sites in the region.
The climate is continental and is one of the driest regions in Spain with annual rainfall at around 300 – 350mm/year. During ripening, the days are very hot with drastic falls in nighttime temperatures which increases the aromatics in the grape. Day / night difference can often reach 20ºC. The climate conditions here are perfect for the production of high quality grapes, the essential beginning for high quality wines. The wines produced in this region is normally high in tannin due to the local grape´s thick skins and is therefore particulary good at resisting oxidation. They are great wines for ageing.
Bright red in color with an explosion of wonderful complex aromas once uncorked (cherry, blackberry, raspberry, violets, toast and minerals). Once on the palate, its subtle flavours coming from the barrels are present. The wine is extremely well balanced and integrated with its rich layers of flavour leading to a lasting immersive sensory experience.
Tinta de Toro
Vinification in red, with pre fermentative maceration of 4 days, making two punching down per day during fermentation and one until the end of maceration. Fermentation at low temperature and maceration during 21 days.
12 months in barrels, 60% French oak, 20% Hungarian oak and 20% American oak.
The vineyards are located in over 25 hectares, with a soil composed of sandstone, clay and gravel, bearing fruit in the seasons of long cold winters and short hot summers.
This land and climate have been sustaining vines for over 100 years, providing very high quality grapes. All this, using an ecologically responsible process, which respects the
environment.
The climate in the province is Mediterranean and dry continental, this is one of the less rainy region in Spain with a annual rainfall of 380mm. In Toro, the difference between
day and night can sometimes reach more than 20 °C, and it can vary a ranging to -11°C to 37°C during the year, with an average annual temperature of 14.5°C. During a dry summer day, , the temperature is hot in day time and cool in night. The grapes grows in strong climate conditions, which will giv all the caractere to the wine and that, permits to give a high quality Toro wine.
Dark, intense and lively ruby red color, with garnet reflections. Primary aromas of ripe black fruit jam, with some eucalyptus / balsamic character arising from the particular
character of old vine Tinta de Toro. The oak gives exotic toasted, spicy and vanilla flavors. Powerful in mouth, which is being complemented with a display of good structure,
concentration, meaty and length, at the same time.
Tinta de Toro
The grapes are hand picking, when it reach the optimum quality. Then start a pre fermentative maceration of 7 days. Fermentation is made at low temperature to keep good aromas At the end of the alcoholic and malolactic fermentation, the wine macerate in vat for 31 days. All these action permit to call the wine Reserva.
18 months in oak and 36month in bottle, 100% in new oak, 70% French oaks, 30% American oaks
The vineyard is located in high region, 700 meters above the sea, which can permit very good condition for grapes growing. The soil is dark in colour with a high lime content.
The climate is warm and temperate, the average annual temperature is 11.8 °C with a big contrast between winter can get as low as -10°C and in summer temperatures can reach
up to 40°C. Throughout the year, vines receive around 2,800 hours of sunlight, for only 450 mm of rain.
Pale and sparkling yellow robe. The striking freshness and vivacity of the floral and fruity fragrances (yellow fruits and fresh fruits) take root, before giving way to subtle notes of vanilla and butter. A good ampleness and vivacity balance out in the mouth, developing into a round taste and vinous elegance. A fresh, balanced cava with a long finish. Its flavors are best revealed between 7 and 9°. Grace’s Harvest Cava Brut is delicate, elegant and balanced.
60% Macabeo
40% Parellada
The grapes do the alcoholic fermentation in temperature- regulated stainless steel. It is very important to have these tools in the fermentation of white wine. The wine also made its full malolactic fermentation. After the fermentation is finished, the winemaker add a “licor de tirage” (mix of white wine, sugar and yeasts) which will start a new fermentation. After that the bottles are let in horizontal position for 12 months, that is more than the time required by the appellation requirement. After this ageing time, they remove some sediments present in the bottle due to the second fermentation, so, they freeze the neck and remove it before to add “licor de expedicion”. This is a mix of white wine yeasts and 6 to 8 grams of Sugar according to the CAVA Brut rules.
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