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:

$20 Suggested Retail - Contact us for FOB & Wholesale Pricing

AVAILABILITY:

NY only

2006 Mas de Bazán Bobal

A deep crimson color, this medium-bodied wine has fantastic lifted aromas of red berries, spice and a hint of cassis. These aromas follow through to the palate displaying juicy fruit, a fine tannin structure and subtle American oak. This supple Bobal drinks well now but will gain complexity with age.

VARIETAL:

Bobal

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:

Aged in casks of French and American oak and let to rest in bottle for 6 months. To achieve the maximum expression of these varieties, grapes are matured up to 14% alcohol.


	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: $20 Suggested Retail - Contact us for FOB & Wholesale Pricing AVAILABILITY: NY only 2006 Mas de Bazán Bobal A deep crimson color, this medium-bodied wine has fantastic lifted aromas of red berries, spice and a hint of cassis. These aromas follow through to the palate displaying juicy fruit, a fine tannin structure and subtle American oak. This supple Bobal drinks well now but will gain complexity with age. VARIETAL: Bobal 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: Aged in casks of French and American oak and let to rest in bottle for 6 months. To achieve the maximum expression of these varieties, grapes are matured up to 14% alcohol.
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