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Showing 1 to 16 of 314 (20 Pages)

Buy Creamy and ripe wine

The creamy and ripe sparkling wines with a long aging in the bottle are characterized by their evolved profile and slightly oxidative. They are elaborated by the traditional method (also known as methode champenoise), white or pink wine mature for more than three years in the bottle together with the yeasts responsible for the second fermentation in the bottle, which gives it a deep and complex organoleptic. The autolysis of yeasts (dead yeasts after the second fermentation in the bottle), the oxidation of the polyphenols and a long aging in rhyme transform the wine completely. Therefore, it is obtained a sparkling with golden tones for whites and salmon tones for the pinks with typical brioche, rancid butter, earthy and moist notes, caramel, dry grass, nuts and toast aromas. Tasting they show a long route with fine, integrated and elegant bubbles often imperceptible to the palate. The texture is dense, opulent and unctuous, accompanied by a noble acidity.

Undoubtedly for the production of wines of this style, the most healthy and mature vintages should be used, choosing the best lots and parcels (Grand Cru), since they are wines designed to grow long during the aging in rhyme and later in the wine cellar where some alcoholic fermentation and aging in barrels and fudres of French oak giving the wine of greater potential of store.

They are perfectly consumed at a temperature between 10-12ºC (50 and 53.6ºF) in open glass of universal white wine to exalt all its aromatic and gustatory complexity. They are great hosts when accompanied by stews, red meats, casquería, ripened cheeses, white and blue fish and seafood.

The best creamy and ripe specimens are Champagne sparkling in Grand Cru quality and millésimé (with vintage) with Pinot Noir, Pinot Meunier, Chardonnay and Arbanne and the Cava large reserves with the variety Xarel.lo.

Showing 1 to 16 of 314 (20 Pages)

Buy Creamy and ripe wine

The creamy and ripe sparkling wines with a long aging in the bottle are characterized by their evolved profile and slightly oxidative. They are elaborated by the traditional method (also known as methode champenoise), white or pink wine mature for more than three years in the bottle together with the yeasts responsible for the second fermentation in the bottle, which gives it a deep and complex organoleptic. The autolysis of yeasts (dead yeasts after the second fermentation in the bottle), the oxidation of the polyphenols and a long aging in rhyme transform the wine completely. Therefore, it is obtained a sparkling with golden tones for whites and salmon tones for the pinks with typical brioche, rancid butter, earthy and moist notes, caramel, dry grass, nuts and toast aromas. Tasting they show a long route with fine, integrated and elegant bubbles often imperceptible to the palate. The texture is dense, opulent and unctuous, accompanied by a noble acidity.

Undoubtedly for the production of wines of this style, the most healthy and mature vintages should be used, choosing the best lots and parcels (Grand Cru), since they are wines designed to grow long during the aging in rhyme and later in the wine cellar where some alcoholic fermentation and aging in barrels and fudres of French oak giving the wine of greater potential of store.

They are perfectly consumed at a temperature between 10-12ºC (50 and 53.6ºF) in open glass of universal white wine to exalt all its aromatic and gustatory complexity. They are great hosts when accompanied by stews, red meats, casquería, ripened cheeses, white and blue fish and seafood.

The best creamy and ripe specimens are Champagne sparkling in Grand Cru quality and millésimé (with vintage) with Pinot Noir, Pinot Meunier, Chardonnay and Arbanne and the Cava large reserves with the variety Xarel.lo.