Viña Pomal Reserva 106 Barrica 2017
Red wine from Bilbaínas wineries, under the D. O. La Rioja. This limited edition is a tribute to the birth of Viña Pomal in 1908, coinciding with the 2010 vintage, a historic vintage in Bodegas Bilbainas and classified as excellent by the Regulatory Council of the Rioja Qualified Denomination of Origin. For its production, the must is fermented at a controlled temperature and macerated for 23 days. It is aged for 20 months in American oak barrels. Finally, it remains in the bottle for 20 more months before going on the market.
Data sheet
Pairing
Cherry red with ruby rims. Medium high layer.
Intense aromas of flowers and red fruits nuanced by vanilla and spices.
Red berries and vanilla, with a touch of pepper. Persistent finish.
Pairing
Spoon dishes, grilled meats and cured cheeses. Service between 14ºC-18ºC.
Customers who bought this product also bought:
Availability: 169 In Stock
Red wine from the Tomás Postigo winery, under the D.O. Ribera del Duero. The harvest is done manually and by screening the berries on a selection table. It ferments spontaneously in stainless steel tanks at a controlled temperature.
Availability: 21 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.
Availability: 3 In Stock
Red wine from Viña Sastre winery, under the D. O. Ribera del Duero. For the production of the Pago de Santa Cruz, vineyards located in the Pagos de Las Navas, Carrasantamaría, Fuentenarro, Valdelayegua, Carranaguix and Las Tenadas, about 800 meters high and with calcareous clay soil have been used. A glass pruning of vineyards of about 60 years of age has been carried out. Harvested manually in small boxes to protect the grapes as much as possible and avoid unwanted pre-fermentation by crushing. It has aged for 14 months in French and American oak barrels.
Availability: 109 In Stock
Red wine from the Ava vi winery, under the Designation of Origin V. T. Mallorca. It is harvested manually in small boxes. The maceration, fermentation and maloctic take place in open barrels. Once both fermentations have been produced, the wine is placed in French oak barrels where it is aged for 12 to 14 months. It is bottled unfiltered.
Availability: 140 In Stock
Red wine from Baigorri winery, under the D. O. La Rioja. The grapes come from old, low-production vineyards. The harvest is done completely manually. After destemming and crushing the grapes, a long maceration is carried out in stainless steel tanks at a controlled temperature with a submerged hat and constant pumping over by gravity. Subsequently, malolactic fermentation takes place in new French oak barrels, in which it is aged for 18 months. It is advisable to aerate the wine one hour before serving it.
Availability: 58 In Stock
Red wine from the Ava vi winery, under the Designation of Origin V. T. Mallorca. The harvest is carried out in the box, manually. It ferments in stainless steel tanks at controlled temperatures, where malolactic fermentation also occurs. Then, it goes to 500-liter French robe barrels, where it is aged between 6 and 8 months.
Availability: 24 In Stock
Red wine from Conde de Suyrot winery, under the D.O. Pla i Llevant. After a manual selection in the vineyard, the harvest is carried out and the stem is removed in a destemmer. Afterwards, each variety ferments separately at a controlled temperature in stainless steel tanks, using native yeasts. Subsequently, the wine spends 16 months in 400-liter French oak barrels before being bottled.
Availability: 60 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.