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Price

  • €6.00 - €76.00

Winery

Winery

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Añada

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Grapes

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Alcohol content

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Aging (months)

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€14.30
Availability: Out of stock
Rosé wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 10 to 12 kilograms. The grapes are selected manually and a cold maceration is carried out in a carbonic atmosphere. Subsequently, it is gently pressed with carbonic protection at a low temperature before being fermented at a controlled temperature, aged on its lees for about 4 months, for its subsequent stabilization and bottling.
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€35.70
Availability: 6 In Stock
Red wine from Binigual winery, under the D.O. Binissalem. Made by Biniagual, it is the result of the special collaboration of the winery's winemakers, José Luis Seguí and Isaías Curiel with Miquel Àngel Cerdá and Pere Obrador, Ànima Negra's mother souls. After manual harvesting in small boxes, the grapes are selected and fermented at a controlled temperature. It is aged in 3,000-liter foudres and in 500-liter French oak barrels for 7 months.
€13.60
Availability: 9 In Stock
Red wine from Binigual winery, under the D.O. Binissalem. It is harvested in small boxes of 12 kilograms and a manual selection of the grapes is carried out. Fermentation at controlled temperature in stainless steel tanks of 4,600 and 8,850 liters. The maceration lasts between 20 and 25 days. The malolactic fermentation takes place in stainless steel tanks, in cement tanks and also partly in barrels. Aged for 15 months in French and American oak barrels with a medium toast (80% French oak and 20% American). 70% of the barrels are new and 30% of second wine.
€19.90
Availability: 1783 In Stock
Red wine from Binigual winery, under the D.O. Binissalem. Harvested in small boxes of 10-12 kg, once they arrive at the winery they are selected by hand and left to ferment in stainless steel tanks at a controlled temperature. The maceration lasts an average of 20-25 days and the malolactic fermentation takes place partly in cement tanks and partly in barrels. Subsequently, they are aged for 15 months in French oak barrels -80% - and in American oak barrels -20% -, of which 40% are new barrels and the rest are second year.
€19.90
Availability: Out of stock
Red wine from Binigual winery, under the D.O. Binissalem. Harvested in small boxes of 10-12 kg, once they arrive at the winery they are selected by hand and left to ferment in stainless steel tanks at a controlled temperature. The maceration lasts an average of 20-25 days and the malolactic fermentation takes place partly in cement tanks and partly in barrels. Subsequently, they are aged for 15 months in French oak barrels -80% - and in American oak barrels -20% -, of which 40% are new barrels and the rest are second year.
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€45.90
Availability: 136 In Stock
Red wine from Binigual winery, under the D.O. Binissalem. Manual harvest in boxes of 12 kilograms. After the previous selection in the vineyard, there is a second selection in the winery. Fermentation takes place partly in 500-liter French oak fermentation barrels and partly in 4600-liter stainless steel tanks. The malolactic is produced in new French oak barrels. Once fermented, it undergoes an 18-month aging process in new 225-liter French oak barrels with a medium toast.
€15.20
Availability: 392 In Stock
White wine from Ribas winery, under the D. O. Binissalem. After the manual harvest, the bunches go through a selection table with strict quality control. It is gently pressed with a pneumatic press to prevent oxidation. It ferments for 30 days at 15ºC in stainless steel and is subsequently bottled.
€15.20
Availability: 616 In Stock
Rosé wine from Ribas winery, under the D. O. Binissalem. After the manual harvest, it is de-stemmed prior to manual selection grain by grain. Next, it is gently pressed in a pneumatic press and each variety is fermented separately in stainless steel tanks at a controlled temperature before blending prior to bottling.
€15.20
Availability: 24 In Stock
Rosé wine from Ribas winery, under the D. O. Binissalem. After the manual harvest, it is de-stemmed prior to manual selection grain by grain. Next, it is gently pressed in a pneumatic press and each variety is fermented separately in stainless steel tanks at a controlled temperature before blending prior to bottling.
€16.90
Availability: 1 In Stock
Sweet wine from Ribas winery, under the D. O. Binissalem. A late harvest is carried out manually and then goes through the selection table. After a few hours of color extraction, it ferments in a stainless steel tank and the cold-based fermentation is cut to maintain sugar.
€20.80
Availability: 1 In Stock
White wine from José L. Ferrer winery, under the D. O. Binissalem. For the elaboration of Ferreret Blanc, a manual harvest is carried out first thing in the day and the grapes are stored at 0ºC. It is followed by a skin maceration in presses for 12 hours to favor the extraction of aromatic nuances. Alcoholic fermentation in stainless steel tanks and 3 months of racking with its lees in French oak barrels.
€9.30
Availability: 309 In Stock
Red wine from José L. Ferrer winery, under the D. O. Binissalem. Refrigeration of the grapes in a cold room at 2ºC in order to carry out a pre-fermentation maceration. It ferments at 26ºC for 15 days and is left in contact with the skins to increase the extraction of tannins, up to a total of 21 days. After the malolactic fermentation has finished, the wine is transferred to American and French oak barrels where it will remain for 12 months until assembly is completed for final bottling.
€8.00
Availability: 341 In Stock
Red wine from José L. Ferrer winery, under the D. O. Binissalem. Fermentation in stainless steel tanks with a temperature control at 25ºC. Approximately 30% of the wine remains in American oak barrels for half a year.
€6.59
Availability: 4 In Stock
Rosé wine from José L. Ferrer winery, under the D. O. Binissalem. Maceration of the skins for 48 hours to partially extract the color. Controlled fermentation at around 15ºC in stainless steel tanks.
€6.59
Availability: 48 In Stock
Rosé wine from José L. Ferrer winery, under the D. O. Binissalem. Maceration of the skins for 48 hours to partially extract the color. Controlled fermentation at around 15ºC in stainless steel tanks.
€21.90
Availability: 9 In Stock
Red wine from José L. Ferrer winery, under the D. O. Binissalem. After de-stemming and crushing, the grapes are placed in stainless steel tanks to start fermentation and subsequent maceration for 21 days in stainless steel tanks at 28 ºC. Aged for 24 months in French and American oak barrels, followed by bottle aging for a minimum of 12 months before being released.
€30.00
Availability: 7 In Stock
Red wine from José L. Ferrer winery, under the D. O. Binissalem. Fermentation and subsequent maceration for 21 days in stainless steel tanks at 32º C. Aging follows in new French and American oak barrels, fine grain selection. It is recommended to decant.
€9.99
Availability: 286 In Stock
White wine from José L. Ferrer winery, under the D. O. Binissalem. Gentle extraction of the must by pneumatic pressing and subsequent static racking for 48 hours. Fermentation takes place for 25 days at a controlled temperature of about 14ºC with selected yeasts. At the end of fermentation, the wine is kept in contact with the fine lees, stirring the content in order to increase the unctuousness and creaminess of the wine.
€13.10
Availability: 108 In Stock
Red wine from José L. Ferrer winery, under the D. O. Binissalem. Made from a selection of Manto Negro and Cabernet Sauvignon grapes from the Sa Pareteta vineyard. The harvest is carried out in boxes, cooling down to 2ºC before starting the de-stemming and crushing process. Pre-fermentation maceration in stainless steel tanks and subsequent fermentation with the yeast itself at a temperature of about 22ºC. Aging is carried out in new American and French oak barrels for 6 months. Finally, an assembly of barrels, coupage and subsequent bottling is carried out.
€13.10
Availability: 377 In Stock
White wine from José L. Ferrer winery, under the D. O. Binissalem. Made from the native Moll variety, from the Sa Quarterada vineyard. The grapes are harvested in boxes and refrigerated in a cold room at 0ºC. Maceration with its own skins in pneumatic presses for twelve hours to favor the extraction of aromatic components. Static racking and start of alcoholic fermentation at low temperature in stainless steel tanks.