Abadía de la Oliva Winery, next to the Monastery of la Oliva

Preparation
This is a wine made entirely  from the Grenache grape variety and using the saignée, or bleeding method. This involves opening the tap on the barrel after 12 hours and releasing the juice that has taken the rosé colouring from the grape skins. This results in obtaining 40 % of the liquid that following fermentation will become the wine.

The fermentation is carried out at a controlled temperature of 12º Celsius, in order to preserve all the aromas extracted during maceration. This fermentation tends to last 35 days.

Later it is filtered and this is how we obtain a wine with the following wine tasting description note:
It is a cherry rosé coloured wine, clean, transparent, brilliant, with certain violet tones in the meniscus.
On the nose it is expressive, with floral aromas, thyme, and notes of red fruits such as strawberry - fresh and pleasant.
In the mouth it has a fresh entrance, good acidity; it is a wine with personality, aromatic, fruity, evocative.

Pairings
It is recommended to drink at temperatures lower than 8º and is and ideal to accompany aperitifs; green, pasta or Potato salads; it is the perfect accompaniment to seafood paellas and grilled dishes (cuttlefish, chicken, etc.)

Preparation
The variety used to make this wine is Tempranillo.
The grapes are stemmed in the vineyard then are introduced into the casks without being pressed. The fermentation process commences with the must and maceration - in this case both last a week and are carried out at a controlled temperature of 22º, thus we obtain a wine with much fruit, an elegant colour and few tannins.

Tasting note
It is a wine of medium robe, the colour of red bigarreau cherry with bluish tones.
On the nose it has a medium intensity, a clear aroma, reminiscent of red stone fruits - cherry, cranberry.
It has a good entrance in the mouth and is later very smooth, equilibrated, free of any astringency, has easy passage through the mouth, and a long and fruity aftertaste.

Pairing
Entrées, sweet cold cuts, white or red meats, poultry stews.

Preparation
This is a multi-varietal wine with 60% Merlot, 30% Tempranillo and 10% Cabernet-Sauvignon. Made following a long maceration of more than 20 days and at high temperatures - 28º 30º - later it is held for three months in new French oak barrels. Once this process is finished the wine is bottled.

Tasting note
The colour of red ruby, medium to high robe, clean, brilliant, with garnet tones in its meniscus.
It is very suggestive on the nose, very open with a wide variety of aromas, from the wood (graphite, lead), spices (cloves, nutmeg), and overripe fruit (prunes). Clear, elegant, long.
Intense in the mouth, with backbone, velvety, smooth, sound, balanced, pleasant, and with a retro-nasal finish that's fruity and spacious; it is a long and persistent wine.

Pairing
With all kinds of sauces, red meats, game, stews, etc.

Preparation
Rose wine extracted following a brief maceration with the skins of Grenache grapes. Halfway through, fermentation is halted by adding alcohol, so that there is no further transformation of sugars into alcohol and the wine remains sweet.

Tasting note
Its appearance is that of a rosé wine of high tones, cherry red, clean and glittering.
On the nose it is fruity, reminiscent of red fruits such as strawberries.
But it is in the mouth where this wine is truly surprising with the triangle formed by sugars, alcohol and acidity, making it an easy wine, very soft, pleasant and that invites a second glass.

Pairing
To drink on its own, as an aperitif, with assorted cookies and sweets.

Preparation
The secret to this wine is, as in many other cases, in the vineyard. The grape is over-ripened but not to the point of being sun-dried. Later a slow fermentation is begun in the winery which is stopped physically once the sugars, the alcohol and the acidity reach an equilateral triangle on the palate.

Tasting note
It appears to be a young white wine, with amber-yellow tones, clean and brilliant.
On the nose it is tremendously expressive, very fruity and varietal. Together with the unmistakable aromas of muscatel we discover tropical fruit, lychees, citruses, etc.
In the mouth it presents the acidity and sugars; it is a smooth wine, not at all cloying, pleasant on the palate, leaving it clean after swallowing.

Pairing
It can both accompany and contrast. A perfect accompaniment to foie, to vegetables, artichokes, tempuras, filled pastries, etc. A contrast to savouries such as anchovies, and other salted fish and strong cheeses, blue cheese.

Preparation
White Grenache is an autochthonous variety, of which there are very few remaining vineyards. It makes white wines appropriate for both dry and sweet wines as well as those fermented in barrels. We have created a dry wine focusing all our attention on respecting the varietal character, and in preventing the oxidation which this variety tends towards.

Tasting note
Greenish white with metallic tones, clean, transparent, brilliant.
On the nose it presents clarity, fruitiness, white fruits, Granny Smith apples, broad, pleasant.
In the mouth it presents good acidity that gives it youthfulness, vivacity, smoothness and it has an elegant aftertaste.

Pairing
Fish, green sauce, seafood.

Preparation
Followed by the most traditional techniques using chardonnay grapes from its origin, Burgundy, this white wine is fermented in barrels, then left on its lees in the same barrel for 6 months. During this period, the settled lees are stirred periodically in order to be integrated back into the wine for a greater smoothness and complexity. This procedure is called batonnage, which enriches the wine with better flavors.

Tasting notes
Pale yellow with golden tones. By swirling the wine, we can observe certain smoothness and a persistent tear. Highly suggestive and complex on the nose with roasted aromas of spices and dried fruits, as well as notes of honey and apple. On the palate, it is very elegant with a soft entry, as well as creamy in the center of the mouth, leaving a long lasting aftertaste, long enough for the notes of the barrels to return via retronasal.

Pairing
Ideal with cheese, ham, dried fruits and fatty fish, such as cod.

Preparation
It was the Cistercian Monks who came from Burgundy in 1134 who kept the wine culture alive until our times.

Silence, tranquility, stillness, patience, dedication, affection, grapes selected from our best vineyards and precious American and French oak go into making this red wine with a deep, rich color and blue tones. Aged for twelve months in French and American oak casks.

Grape Variety: Cabernet Sauvignon, Merlot and Tempranillo

Protected Geographical indication: Tres Riberas

Serve: between 16° and 18° C

Pairing
Perfect with grilled red meat, stews and wild game, as well as with rice dishes, casseroles or salmon

Tasting note
Complex in the nose, where aromas of ripe fruit intermingle with toasted and spicy wood notes. On the palate, this is generously structured wine, smooth, velvety, complex with a long, lingering finish and an extraordinary spicy, fruity aftertaste.