Rimarts Cava

Cava Brut Nature Reserva Rimarts UVAE

Agro de Bazan

2007 Granbazán Albarińo Limousin 2008 Granbazán Ambar Albarińo 2009 Granbazán Albarińo Verde

Torre Oria

Cava Brut Rosado

Mas de Bazan

2006 Mas de Bazán Bobal 2004 Mas de Bazán Crianza 2009 Mas de Bazán Rosado

PRICE:

$17 Suggested Retail - Contact us for FOB & Wholesale Pricing

2004 Mas de Bazán Crianza

The principal wine of the Mas de Bazán winery, The 2004 vintage is a dark garnet-red color, has hints of plum and dark berries and undertones of spice on the nose. These characters follow through to the palate with this supple wine and are rounded with delicate oak integration and fine tannins. Best enjoyed when young.

VARIETAL:

Tempranillo, Bobal, Cabernet Sauvignon

VINIFICATION:

Following manual harvesting, the fruit is cooled and then cold macerated for up to eight hours. Then there is temperature-controlled fermentation in a mixture of stainless steel and glass-lined tanks. A mix of cultured and natural yeast fermentations are employed.

MATURING:

Twelve months in 80% American oak, 20% French Allier.


	Rimarts Cava Cava Brut Nature Reserva Rimarts UVAE Agro de Bazan 2007 Granbazán Albarińo Limousin 2008 Granbazán Ambar Albarińo 2009 Granbazán Albarińo Verde Torre Oria Cava Brut Rosado Mas de Bazan 2006 Mas de Bazán Bobal 2004 Mas de Bazán Crianza 2009 Mas de Bazán Rosado PRICE: $17 Suggested Retail - Contact us for FOB & Wholesale Pricing 2004 Mas de Bazán Crianza The principal wine of the Mas de Bazán winery, The 2004 vintage is a dark garnet-red color, has hints of plum and dark berries and undertones of spice on the nose. These characters follow through to the palate with this supple wine and are rounded with delicate oak integration and fine tannins. Best enjoyed when young. VARIETAL: Tempranillo, Bobal, Cabernet Sauvignon VINIFICATION: Following manual harvesting, the fruit is cooled and then cold macerated for up to eight hours. Then there is temperature-controlled fermentation in a mixture of stainless steel and glass-lined tanks. A mix of cultured and natural yeast fermentations are employed. MATURING: Twelve months in 80% American oak, 20% French Allier.
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