Manual harvest in 20 kg boxes. Destemmed and cold maceration during 6 hours.
Soft pressing and fermentation in stainless steel tanks during 20 days at 16 degrees Celsius. Stabilization in cold, clarified and filtered before bottled.
Pale yellow with green reflection. Clean and bright.Clear fruity aromas, with great perception of apple, pear andwhite flowers. It has notes of fennel and lightly aniseed.
With wide entrance, it stands out for its good acidity, whichconverts all its aromatic profile into freshness. Extremelyfleshy, it rapidly shows volume and a lot of expressivity, witha long and mineral aftertaste.
Its good acidity and aromatic complexity open a wide gastronomic spectrum, either for its affinity or contrast of aromas and textures.
It is ideal for pairing with white fish or soft blue fish, pasta, soupy rice, white meats, creamy cheeses, Iberian cured and smoked meats. Enjoying Petites Estones White wine means enjoying little big moments.
With the three best barrels from the 2014 harvest, this exclusive wine has been made in magnum format, 1.5 liters bottles. Terces magnum is the result of a special blend selected from the three best wines of our cellar. After making this coupage, we have only produced 164 magnum bottles.
Manual harvest in 20 kg boxes. After going through accurate selection, the Grenache has been macerated and fermented in stainless tanks for 21 days, and 25 days the Carignan, Aged during 24 months in French oak barrels (Grenache) and American oak barrels (Carignan), with maloactic fermentation in the same barrels. It is stabilized in cold stainless containers and softly filtered before bottled.
Terces has deep black cherry color with good concentration. At the beginning it is a bit shy on the nose and and would need some time to show its potential. Fruity notes as ripe berries, prunes, with a hint of spice and balsamic. It also has a remarkable mineral note of slate and clay limestone soil. On the palate, the attack is subtle and its acidity is well balanced. The note of red fruit and toast of aging oak, makes a beautiful harmony. Tannin is smooth, fruity and corpulent and its finish is long and elegant.
Based on its good structure and complexity Terces 2014 is ideal for meat dishes such as pork, lamb, beef, and a wide variety of stew meats.
Varieties: 60% Xarel·lo, 20% Macabeu, 20% Parellada
Type: Brut Nature Reserve
Aging: Minimum 24 months
Acidity: 6,5 g/l
Production: 2.500 bottles of 0,75 cl.
This cava is the result of the synergy between Estones Wines and Oriol Rossell wineries, with the collaboration of the rock band Mishima. Prepared by Salvi Moliner, the winemaker of Estones Wines and Caves Oriol Rossell (located in Can Cassanyes, in Sant Marçal, Alt Penedès).
Manual harvesting and harvesting in 20 kg boxes. Direct pressing. Debourbaged. First fermentation in stainless steel tanks. Second fermentation and minimum aging in bottle of 24 months before disgorging. No shipping liquor added.
This is a fresh and soft cava, with a fine and well-integrated bubble. The predominant aromas are of white fruits and some citrus fruits with pastries; these aromas come from aging with its lees, as well as certain notes of vine peach. On the palate, the fresh acidity contrasts with the creaminess of the wine. The good integration of carbonic makes the bubble fine and persistent, providing crunchy and silky tactile sensations.
It is a versatile wine, with many gastronomic possibilities. As it is a Cava Reserva, we will achieve harmonies by affinity and contrast depending on the dish and its cooking, being particularly recommended for all kind of rice, fatty fish, and baked meats (lamb, goat, pork).
This Cava is inspired by Mishima’s song “Guspira, estel o carícia” (Spark, star or caress).
Manual harvest in 20 kg boxes. After going through accurate selection, it has macerated and fermented in stainless tanks during 16 days the Grenache, and 22 days the Carignan. It does its malolactic fermentation in stainless tanks. Aged during seven months in French and American oak barrels. Barrels are of second and third year. It is stabilized in cold and softly filtered before bottled.
Medium layer red wine with cherry color and red borders. Good tear formation, clean and bright. The sense of smell is predominant with primary aromas where red fruits stand out. Strawberry, cherry and raspberry mix together with a soft roasted and spicy touch, with light balsamic notes; eucalyptus and white pepper. It is soft in mouth, lightly fruity, and fresh. Good acidity and predominance of fresh fruit where strawberry and raspberry are predominant. It is complex and changing and while the wine opens up, the notes of ripe plum start having prominence. It has a long aftertaste that brings back the fresh fruit perceptions.
Based on its freshness, it is ideal for pairing patés, creamy cheeses of raw milk, fatty fish, stew meats (beef, rabbit, chicken, etc.). The fresh influences of Petites. Estones balances spices, lactic products, and meals sauces. Enjoying Petites Estones Red means enjoying little big moments.
Manual harvest. Grapes were destemmed. Cold maceration. Soft pressing. A 50% of white Grenache is fermented and aged for 8 months in new French oak and acacia barrels. Another 50% of white Grenache is fermented in stainless steel tanks. The Macabeo is fermented in stainless steel tanks and aged with its lees for five months. Stabilized by refrigeration, clarified and gently filtered before bottling. Bottled in May 2018.
Pale yellow with greenish reflections. Clean and bright. Its aromas are complex, highlighting its fresh fruit (apple, pear, pineapple), and hints of anise and fennel, with a background of vanilla, tofee, cocoa and nuts. It is wide on the palate and it shows a lot of subtleness in the mouth, with creamy and fruity notes, with a balsamic finish.
For its structure and acidity Vine will pair well with creamy and cured cheeses, sausages, baked fishes and white meats. They will perfectly match with these textures and flavors. “Estones de Mishima Vine” is a wine inspired by a song from the Barcelona band, Mishima. It’s a love song about a long-awaited reunion, and we understand this reunion as white Grenache and Macabeo meeting each other and blending together in this wine. A long-awaited love story with a long tradition in the Terra Alta wine region.
Manual harvesting in 20 kg boxes. Maceration and fermentation in stainless steel tanks. Aged for 7 months in French and American oak barrels. Malolactic fermentation in barrels. It is stabilized in cold and softly filtered before bottled.
This is a medium-high layer red wine, clean and bright, with good tear formation, cherry-colored with purple edging. Its predominant aromas are of red fruits such as strawberry, cherry and plum, with a slightly balsamic background and subtle aging notes, toast, incense and vanilla. It is soft on the palate, with fresh and balanced acidity, where the fruits and aging notes are subtly mixed. Its tannin is soft.
Being a medium-aged wine with predominance of fresh fruits and with a good level of acidity, it makes it a very versatile wine perfect to be combined with soft poultry meats, rabbit and pork. Also, with greasy fish and pasta.
We recommend tasting the wine listening to the song “Qui n’ha begut” from the album “Set Tota la Vida”. From the synergy between the music band Mishima and Estones Wines, “Estones de Mishima Set Tota la Vida” was born with the intention of being a cheerful and friendly wine that invites you to have a great time while sharing it with friends and good company.
Manual harvest. Pelicular maceration and stainless fermentation for 36 days. Aged with its lees for 6 months in stainless steel tanks. Malolactic fermentation in the same tank. Stabilized, clarified, filtered and bottled in May 2018.
Yellow golden color with greenish reflections, clean and bright. Very good tear formation. On the nose the predominant aromas are of vineyard peach, apricot and grape, with a background of brioche, honey and balsamic. On the palate is glyceric, wide, smooth and velvety. Fresh and with good acidity. The fruit aromas mix with the creaminess. It is complex, long and persistent. The aftertaste is slightly salty and refreshing.
Given its structure and complexity, it has a very wide range of combinations such as pasta, fruit salads, smoked and marinated fish meals, soft and raw milk cheeses, greasy fish and soft meats.
Given its elaboration and production area, Estones PX is a UNIQUE (ÚNIC) wine. Made with a historical variety which is closely linked to the Carthusian monks.
Manual harvest in 20kg boxes. After going through accurate selection, the Grenache has been macerated and fermented in stainless tanks for 21 days, and 25 days the Carignan, Aged during 14 months in French oak barrels (Grenache) and American oak barrels (Carignan), with maloactic fermentation in the same barrels. It is stabilized in cold and softly filtered before bottled.
Deep black cherry color with good concentration and tinted tear. The sense of smell is shy and soft at the beginning and needs to be in the glass for few minutes to show its full potential. It is fruity in mouth with notes of ripe berries, plums and strawberry with a hint of spice and balsamic notes, with a licorice background. It has remarkable mineral notes and a soft and slow entry with fresh and well-balanced acidity. The fruity perception and the aging notes are subtly mixed. It is bold and tantalizing, and has mature tannin. It has a long and persistent aftertaste, and it is in this moment when its elegant mineral notes stand out.
Based on its good structure and complexity, Estones is ideal for meat dishes such as pork, lamb, beef, and a wide variety of stew meats.
Manual harvest. Pelicular maceration and stainless fermentation for 36 days. Aged on its lees for 6 months in stainless steel tanks. Malolactic fermentation in the same tank. After aging in the tank, it ages in oak and acacia barrels for 8 more months. Clarified, filtered and bottled in February 2019.
Yellow golden color with greenish reflections, clean and bright. Very good tear formation. On the nose, primary and tertiary aromas predominate, highlighting the vine peach, apricots and grapes, with a background of briox, honey and balsamic, burnt sugar, cinnamon and vanilla. On the palate is glyceric, wide, smooth and velvety. Fresh and with good acidity. The fruit aromas mix with the creaminess. It is complex, long and persistent. The aftertaste is slightly salty and refreshing.
Given its structure and complexity, it has a very wide range of food combinations such as greasy fish, meals containing truffle, aged cheeses, etc.