Pata Negra Reserve

Pata Negra Reserve wine represents our most important winemaking project

Tasting note

Appearance: Perfect deep maroon color, covered, with no hint of evolution. Bright and clean.
Nose: Light tones of reduction (typical of a reserve wine), which quickly disappear giving way to a fragrant, complex nose with spicy, tobacco and ripe red fruit tones.
Palate: On the palate we find a harmonious, full and elegant wine, displaying a perfect symbiosis between wine and oak. Magnificent persistence and duration showing a polished tannin

Winemaking

Pata Negra Rioja Reserva is obtained from grapes selected low-yielding older vines. These grapes which have a significant polyphenolic concentration are fermented in stainless steel tanks with precise temperatures and maceration to obtain an aromatic, intense and potent wine resulting in malolactic fermentation in concrete tanks for future transfer to barrels of American and French oak where for 27 months the wine will obtain additional aromas from the wood, as well as a complexity and potency that will be fine-tuned at our bottling facilities for a wine with personality and excellent development in the short, medium and long term.

Pairing

We recommend serving this Rioja at a temperature between 16°C and 18°C.
Perfect for game dishes, roasted red meat, Manchego cheese and the best Pata Negra ham. Try it with chocolate…You will be surprised
It is recommended to decant this wine before serving to enjoy its full potential.

Prices & awards

Bacchus International Wine Competition 2014 – Gold Bacchus
Berliner Wein Trophy 2015 – Gold medal
Catavinum 2014 – Silver medal
Challenge International du Vin 2014 – Silver medal
International Wine and Spirit Competition 2014 – Silver medal Outstanding
International Wine and Spirit Competition 2015 – Bronze medal

Pata Negra Crianza

Powerful cherry red color with a purple trim, clean and bright.

Tasting note

Appearance: Powerful cherry red color with a purple trim, clean and bright. Not evolved. Nose: Once oxygenated, distinct aromas of red and black fruit appear perfectly accompanied by balsamic aromas, direct and subtly spicy with slight hints of oak.
It is round and distinguished on the palate, at the same time powerful and structured with a complete balance between wine and wood, leaving behind a persistent velvety feel.

Winemaking

Pata Negra Crianza is a wine made from high quality grapes where acidity, sugar and phenolic compounds create a perfect balance. These carefully harvested grapes are fermented in stainless steel tanks with maceration times and temperatures that lend themselves to a special, very aromatic and flavorful wine. Once malolactic fermentation is achieved, the wine is sent to American and French oak barrels, which subtly provides the wine with the more special characters that make it a complex, intense and surprising wine.

Pairing

Serving temperature: 16ºC
Pairing: Iberian meat, grilled ribeye, assorted cheeses.
It is recommended to decant this wine before serving to enjoy its full potential.

Prices & awards

Berliner Wein Trophy 2015 – Silver medal
Catavinum 2014 – Silver medal
Challenge International du Vin 2014 – Silver medal
International Wine and Spirit Competition 2014 – Bronze medal
International Wine and Spirit Competition 2015 – Bronze medal

Pata Negra Gran Seleccion

Pata Negra Grand Selection is a personal wine, where select Tempranillo grapes from the high-end vineyards.

Tasting note

Appearance: Ruby red, with a medium high, bright and limpid layer.
Nose: Predominantly fruity aromas typical of Tempranillo, with slight hints of vanilla and spices provided by his brief holding in American oak barrels.
Palate: Soft and fresh entrance with good acidity, giving way to an agreeable wine with a long, powerful finish with the characteristic tannins of a young wine with a short stint in barrel.

Winemaking

Pata Negra Grand Selection is a personal wine, where select Tempranillo grapes from the high-end vineyards of the Rioja Sonsierra region are chosen. These grapes are fermented in stainless steel tanks with medium maceration and temperatures to obtain a pleasant aromatic wine. The wine undergoes malolactic fermentation and is decanted several times to obtain a natural clarification that portends very good evolution in bottle in the mid to long term.

Pairing

We recommend serving at a temperature of 14-15º.
Pairing: perfect with tapas, red meat, smoked meats, international cuisine and appetizers, cheese and ham
It is recommended to decant this wine before serving to enjoy its full potential

Prices & awards

International Wine and Spirit Competition 2015 – Bronze medal

Arte Latino Brut

This Cava Arte Latino Brut is very suitable to drink with smoked salmon and caviar.

Tasting note

It has a good structure on the mouth. This Cava is large lively and easy to drink. Bright pale straw yellow hue with persistent small bubbles. The smell has a good intensity, toasty nose integrated with hints of green apples and citrus

Winemaking

This cava is made in the strictly traditional method, in which the second fermentation takes place in the bottle, aging in perfectly cold, quiet conditions in underground cellars for at least 12 months.
We used Macabeo- Xarel.lo – Parellada.

Pairing

This Cava Arte Latino Brut is very suitable to drink with smoked salmon and caviar

Prices & awards

Pata Negra Verdejo

All grapes are harvested at night at their optimum point of ripeness

Tasting note

Appearance: Perfect pale, bright and clean yellow with golden hues. Nose: Magnificent nose, clearly varietal, displaying a harmonious set of fruity notes (green apple) over a base of vegetal and aniseed aromas (straw and fennel).
Palate: Balanced and fresh, with good acidity and density. The palate is long and smooth, almost velvety, with a pleasant contrasting finish with light astringency.

Winemaking

All grapes are harvested at night at their optimum point of ripeness to ensure that the grape arrives at a low temperature, preventing oxidation and keeping the aromas fresh. In the first phase the grapes are fermented according to the origin of their grower. Later
The must is obtained with the help of a gentle pressing that favors the extraction of aromatic components present in the solid parts of the fruit. Fermentation is done in stainless steel tanks with strict temperature control between 13 and 15 degrees.
Alcoholic fermentation lasts about 15 days, then the best tanks are selected for bottling for Para Negra

Pairing

We recommend serving very cold, between 4 and 6°C.
This Pata Negra Rueda Verdejo pairs perfectly with light meals (rice and seafood).

Prices & awards

Bacchus International Wine Competition 2015 – Gold Bacchus
Berliner Wein Trophy 2014 – Silver medal
Catavinum 2014 – Silver medal

Vina Arnaiz Reserva

We recommend uncorking or decanting for a while prior to tasting to fully appreciate its virtues.

Tasting note

Viña Arnáiz Reserva is a wine of high intensity cherry red color, with beautiful violet trim indicating its long, controlled maceration. Notes of wild fruit and spices can be appreciated, with a vanilla base derived from its perfectly integrated aging in barrel.
Its palate is full of nuances, with a pitch of intensity. Again we find a fruity finish accompanied by the maturity of sweet tannins integrated in the wine’s structure, providing elegance and a long finish.

Winemaking

The production of this wine begins in January with the pruning of the oldest vines, at which time the optimal number of buds for the plant’s balance is set. After 10 months of care in the fields, and having reached the appropriate level of ripeness, the vines are harvested at night so that the grapes reach the cellar at low temperature and without unwanted maceration. Maceration lasts for 25 days, thereby achieving the grapes’ full potential.
Malolactic fermentation takes place in the presence of fine lees. Once fermentation is complete, the wine is decanted twice and finally placed in the barrel for aging. This wine is aged in new French oak barrels for 18 days, during which two decantings are performed to help oxygenate the wine. After this period, the wine remains in the bottle for 18 months to complete the aging period.

Pairing

This Vina Arnaiz goes perfectly with red meat and roasts.
We recommend uncorking or decanting for a while prior to tasting to fully appreciate its virtues. Serve between 16º and 18ºC.

Prices & awards

91 Parker
Bacchus International Wine Competition 2013 – Silver Bacchus
Bacchus International Wine Competition 2014 – Silver Bacchus
Berliner Wein Trophy 2012 – Silver medal
Challenge International du Vin 2010 – Bronze medal
Challenge International du Vin 2011 – Bronze medal
Challenge International du Vin 2015 – Gold medal
International Wine and Spirit Competition 2010 – Gold medal
International Wine and Spirit Competition 2011 – Bronze medal
International Wine and Spirit Competition 2012 – Bronze medal
International Wine and Spirit Competition 2013 – Silver medal
International Wine and Spirit Competition 2014 – Silver medal
International Wine and Spirit Competition 2015 – Silver medal

Vina Arnaiz Crianza

The best taste of Ribera del Duero

Tasting note

Vina Arnáiz Crianza is a red wine with an attractive cherry red color, high intensity, very good depth and beautiful violet trim with enticing fruity aromas, hints of wild red and black berries, a vanilla base, with sweet notes derived from its aging in barrel.
Mature on the palate, full of nuances with a pitch of intense palate. Its finish shows the richness of ripe tannins that leave an elegant and long aftertaste.

Winemaking

During pruning plots whose fruit will be included in the coupage of each wine are selected. After the grapevines have received careful treatment throughout the year, the harvest date is set when the grapes have reached their optimal ripeness on each plot, and manual harvesting of the grapes begins. Once the grapes arrive at the winery, they are de-stemmed and proceed to maceration in the tanks, which is extended until the desired balance in the wine’s composition is achieved. Next comes devatting by gravity without mechanical action, and the wine obtained, after an initial decanting, undergoes malolactic fermentation. This wine is aged in new French and American oak barrels for 425 days, during which three decantings are performed to help oxygenate the wine. After this period, the wine remains in the bottle for one year to complete the aging period.

Pairing

Viña Arnaiz Crianza is wine that is highly recommended to accompany prime cuts, cheeses and small game.
We recommend uncorking or decanting for a while prior to tasting to fully appreciate its virtues. Serve between 16º and 18ºC.

Prices & awards

Berliner Wein Trophy 2013 – Gold medal
Berliner Wein Trophy 2014 – Gold medal
Challenge International du Vin 2010 – Bronze medal
International Wine and Spirit Competition 2013 – Bronze medal
International Wine and Spirit Competition 2014 – Bronze medal
International Wine and Spirit Competition 2015 – Bronze medal
Zarcillo Awards 2009 – Gold medal
Zarcillo Awards 2013 – Silver medal

Vina Arnaiz Roble

This Ribera del Duero goes perfectly with all kinds of well-seasoned meats and stews.

Tasting note

Appearance: attractive cherry red color with purple trim highlighting its youth, with good depth and persistent tears.
Nose: good aromatic intensity, fruity with hints of red berries, elegant and clean base with notes of vanilla.
Palate: fresh, fruity, round and intense. With a mature and persistent tannic aftertaste

Winemaking

During pruning plots whose fruit will be included in the coupage of each wine are selected. After the grapevines have received careful treatment throughout the year, the harvest date is set when the grapes have reached their optimal ripeness on each plot, and manual harvesting of the grapes begins.
Once the grapes arrive at the winery, they are de-stemmed and proceed to maceration in the tanks, which is extended until the desired balance in the wine’s composition is achieved. Next comes devatting by gravity without mechanical action, and the wine obtained, after an initial decanting, undergoes malolactic fermentation.
This Roble Viña Arnaiz is aged in French oak barrels for 6 months

Pairing

This Ribera del Duero goes perfectly with all kinds of well-seasoned meats and stews.
We recommend uncorking or decanting for a while prior to tasting to fully appreciate its virtues. Serve between 16º and 18ºC.

Prices & awards

Bacchus International Wine Competition 2013 – Gold Bacchus
Bacchus International Wine Competition 2015 – Silver Bacchus
Berliner Wein Trophy 2013 – Gold medal
Challenge International du Vin 2015 – Silver medal
International Wine and Spirit Competition 2010 – Bronze medal
International Wine and Spirit Competition 2011 – Silver medal
International Wine and Spirit Competition 2013 – Bronze medal
International Wine and Spirit Competition 2014 – Bronze medal
International Wine Challenge 2011 – Silver medal
International Wine Contest Brussels 2011 – Silver medal

Pata Negra Apasionado

I am text block

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Tasting note

Appearance: Very deep, dark and bright cherry color.
Aromas: Intense and attractive aromas of roasted coffee, plums and black fruit.
Palate: Feeling of fullness in the mouth, tasty, long, with smooth and round tannins and a persistent finish.

Winemaking

Each varietal is prepared separately and only after each wine is finished do we decide what percentage of each one to add to the final blend.
The Monastrell grapes come from older vineyards with very low yield in dry areas, so the grapes arrive somewhat raisined with higher concentrations of sugars, providing the wine with a sweet taste and higher alcohol content. The resulting wine has finished consuming all of the sugars and is semisweet.
The other varietals undergo normal vinification in stainless steel tanks with temperature control and continuous pumping.

Pairing

We recommend consuming Pata Negra Apasionado at a temperature of 16°C.
Perfect with grilled meats, spicy food, or just by the glass. Try it with an ounce of dark chocolate

Prices & awards

Prueba

Castillo de San Simon Cabernet Sauvignon

Ideal on its own and as an aperitif. Great with paella

Tasting note

This Castillo San Simon looks intense ruby red coor with a violet rim denoting his youth. It displays typical characters of the variety, such as black fruits and spices. The tannins are sweet and perfectly balanced with acidity, which give freshness and friendliness of a young, well-structured wine.

Winemaking

This wine has been produced with the best Jumilla D.O. grapes. After an eight-day maceration at 28ºC in stainless steel tanks, the wine is decanted to complete its fermentation. After this it undergoes malolactic fermentation so that the wine is considered finished, microbiologically speaking. It is them kept for a year in tanks undergoing three decantings before aging begins. This Reserva is aged for twelve months in American oak barrels, another twelve months in French oak barrels from Allier and six months in bottle

Pairing

Ideal on its own and as an aperitif. Great with paella.

Best served at 14ºC.