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Prieto picudo

Characterized by its dark cherry color, with an aromatic red fruit development of the Mencia type,
but with pleasant wild-fruit nuances and more tannic structure due to the greater thickness of its skin.

    Showing all 5 results

    • Pardevalles Clarinet

      Pardevalles Clarinet

      Produced by 60% from grapes Prieto weevil and 40% of Albarín White to produce an elegant pink fruity, light and. Vintage mechanical night. Low temperature fermentation in stainless steel tanks.
       
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      6,70
    • Pardevalles Rosé

      Pardevalles Rosé

      100% from grapes Prieto weevil. Vintage mechanical night. Maceration for 12 h. Descube, pressing and static settling wort for 48 h. Fermentation in stainless steel at a temperature of 13ºC.

       

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      5,90
    • Pardevalles Red

      Pardevalles Red

      wine is made 100% from grapes Prieto weevil. Vintage mechanical night. Maceration for 4 days. Fermentation frustoconical stainless steel tanks of 150 hl. at a constant temperature of 22 ° C. Fermentation and maceration with the skins.
      malolactic fermentation in tank and aged on its lees fine.

       

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      5,90
    • Gamonal

      Gamonal

      Wine is made 100% from grapes Prieto weevil from the Payment Gamonal. Handpicked in 15 kg boxes. Maceration for 4 days. Fermentation frustoconical stainless steel tanks of 150 hl. at a constant temperature of 26 ° C. Fermentation and maceration with the skins. malolactic fermentation in tank. Aged for 12 months in barrels of 225 l. French oak (60%) and American (40%), located in an underground cellar of more than 300 years.

       

      Factsheet

      Access to the data sheet in pdf format in the following languages

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      10,20
    • Red Carroleon

      Red Carroleon

      Wine is made 100% from grapes Prieto weevil from Payment Carroleón. organic viticulture. Manual harvest in 15 kg boxes. Maceration pre-fermentation for 3 days. Fermentation frustoconical stainless steel tanks of 150 hl. at a constant temperature of 26 ° C. Fermentation and maceration with the skins. malolactic fermentation in tank. Aging 24 months in French oak barrels of 225l. located in an underground cellar of more than 300 years.

       

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      15,60