Wine & Spirits-Spain- An elegant special edition package from our best selling sparkling producer. More fruity than dry, this "extreme brut" is filled with soft peach and nut flavors, their fragrance lifted by white pepper and floral tones of white lilies. Briny and fresh, the flavors last.
San Millán is made from destemmed and crushed grapes left to macerate for 12 days at lower than usual temperatures in order to reveal the subtleness and elegance of this young wine, and bring out the fruitiness and freshness of the Tempranillo. It is then aged in barrels of American oak for 4 months to give this wine roundness and sweet aromas of vanilla and its balanced mouthfeel.
The 2014 harvest was carried out from September 27th to October 20th. The grapes were gently destemmed and poured into tanks where they underwent alcoholic fermentation at 22-24ºC to preserve the varietal aromas.
Alcoholic fermentation and subsequent maceration lasted 10-12 days all in all. The wine then underwent malolactic fermentation in stainless steel tanks.
Once completed, the wine was poured into barrels of American oak where it remained for 3 months before bottling.
San Millán seeks fruit and freshness in its wines, essential in a Verdejo from Rueda. Traditional vinification with destemming and crushing, followed by pellicular maceration lasting approximately 4 hours.
Fermented at 14 °C. We seek to hold the utmost respect for Verdejo varietal aromas.
Masdeu is a wine from a single vineyard, one of the oldest vineyards of Scala Dei that the Carthusian monks were already working. In its elaboration, the way of working and the ancestral winemaking techniques that had disappeared in Priorat have been recovered, such as fermentation and refining in cement presses and tanks. It is one of the wines with which we intend to show the different faces of the Garnacha in Scala Dei, depending on its height, soil and processing.
This shows little of itself at the moment. It's almost completely closed, offering hints of fresh red fruit and touches of spice. The rest is a mystery locked in the tannins and acidity that form the powerful structure of the wines. Only grilled lamb-or 10 years in the cellar-will open the door on this blend of old-vine garnacha and carinena with cabernet sauvignon and syrah.