Wines, Beers & Spirits

Lacruz Vega Tempranillo is an organic and vegan red wine elaborate only with Tempranillo variety. The grapes from selected vineyards is by tasting and analytical comparison to determine the ideal harvest date. The barrelling is in stainless steel tanks with devices to control temperature and maceration. These parameters are designed each year, considering the different possibilities offered by this year´s crop.　Thus we find the perfect balance of aroma, colour, structure and tannins.　Wine has a mild structure with a fresh and pleasant sensation. Slight tannic expression in the mouth. Emphasizes wood and red fruit blend in the retronasal phase—an ideal complement for meat and stews.

Lacruz Vega Sauvignon blanc is an organic and vegan white wine elaborate only with Sauvignon blanc variety.

The harvest is always done at night, when temperatures are the lowest of the day. Receiving processes, stemming, maceration, pressing and racking the flower must be conducted in an inert atmosphere, trying to preserve as much as possible the characteristics of the fruit, being printed on the back wine.

Fermentations were performed at different temperatures at the discretion of our technicians and always depending on the year the grapes and the objective sought. Once finished fermentations, a tasting of different wines is obtained and the mixtures were performed looking for the best profiles of the future wine. Interesting compensated volume and acidity golosidad. Powerful aftertaste recalling floral aromas. Ideal complement for seafood, rice, fish

Lacruz Vega Verdejo is an organic and vegan white wine elaborate only with Verdejo variety.

The harvest is always done at night when temperatures are lower. Receiving processes, stemming, maceration, pressing and racking the flower must be conducted in an inert atmosphere, trying to preserve as much as possible the characteristics of the fruit, being printed on the back wine.

Fermentations were performed at different temperatures at the discretion of our technicians and always depending on the year the grapes and the objective sought. Once the ferment is finished, we make tastings and blends looking for the best profiles of the future wine. Elegant on the palate with balanced acidity, giving fresh feeling. Powerful aftertaste of white fruits and aromas typical of the variety. Ideal complement for seafood, rice, fish.

Organic rose wine made with Merlot 100%. Skin maceration in a low temperature during some hours. Color bright intense. In nose is fruity with a complex aroma of red fruits, roses and strawberries. Full and classic taste. Very good balanced. Good pairing with light meats, fish and pasta.
Wine inside Designation of Origin Pla de Bages.

Organic white wine (vintage 2020) made with Sauvignon blanc (90%) and Picapoll (10%) . Very fresh and fruity in nose and mouth. Very good acidity and well balanced, long and elegant finish. Good pairing with seafood and light food.
Wine inside Designation of Origin Pla de Bages.

Grape: nebbiolo 100%

Vineyards:
Punset lays on the San Cristoforo hill, the tallest of the Barbaresco region. It hosts two MeGA, San Cristoforo and Basarin. This last area is known for the peculiarity of being very steep and exposed to the sun from south east to southwest.The Basarin vineyards of Punset lay mainly on the southeastern side, on the upper part of the hill and a little part faces south. This allows a slow heating of the land during the day, tight to the sun rising which is perfect for developing fine tannins and fresh aromas. Punset works organic, biodynamic and follows the Masanobu Fukuoka methods, so the land is always covered of grass, no cuts and work on it.

Winemaking:
Harvest time starts average in the middle of October. The Barbaresco Basarin Riserva is made with spontaneous fermentation of indigenous yeasts and without using artificial temperature control. Grapes getting in from owned vineyards are always worked in the early morning, so they are chilled, as picking time is in October. This permits the fermentation starting gradually and in the best way.

After being destemmed, grapes are put in cement tanks for starting the fermentation, which proceeds in traditional ways of fulling in the cap for as long as possible.  Soaking with skins usually takes 30 to 40 days in relation to the vintage. Softly pressed out of the them, the wine goes through the malolactic fermentation. When clean it starts the wood aging in Slavonian oak casks where it lays for at least 30 months. After being bottled the wine refined average 30 months in bottle before getting to the market. This makes the wine reaching the consumer in perfect balance, with nice silky tannins and beautiful expressions of the variety and, due to the freshness of the vintage, nice notes of dried roses and wood berries. At the same time, its aging potential is so long to make happy connoisseurs and great Barbaresco lovers. Due to the long refining Punset gives to its Barbaresco wine, it is always realized with the additional appellation Riserva.

Notes:
Punset was the first winery in the region to work organic starting in year 1982 and officially certified for the EU law in year 1991. Since year 1990 it practices biodynamic and work natural in the winemaking. In year 2007 the Masanobu Fukuoka agricultural practice had been added in the farming and avoids all kind of fertilization of the soil.

No animal products are used in the entire cycle and Punset Wines are Vegan Friendly, while sulfites are added just before bottling for maintain the perfect characters and giving the wine the possibility of aging in the time.

Grape variety: 100% Arneis

Vinification: grapes picked by hand are stored in basket to avoid warming processes. At first a small quantity of them is picked and destemmed, it is the fermentation foot, obtained by natural fermentation of indigenous yeast. When the fermentation starts to be strong, 1/2 of the available grapes is picked, destemmed and added to the fermenting must. Then, when the mass gets to 50% of sugar left, it is cleared of the skin and remaining grapes are softly pressed.  Juice is chilled to be cleaned of natural sediment; after we add it to the fermenting mass. This is done in several times, leaving this way the must reaching 17° C of temperature as highest. Usually the fermentation time takes average 40 days. After that the wine is kept on noble lees for about 8-9 months before preparing for bottling, after a light filtration.

Colour: Shimmering intense golden with light greenish nuances.

Nose: Persistent, with intense floral and fruity notes, deeply turning on pear and a touch of hazelnut. Taste: Intense fruit approach, followed by butter, honey and freshness, nice salty sensation. It shows quite a body for being a white no wood, persistence and balance. In some vintages it presents the light tannic note typical of the variety.

Notes: this wine is far away from the known citric- pinot grigio style of the common Arneis wines. The winemaker likes to bring to the taster all the peculiarities of the grape, which is complex and reach, known as “the white Nebbiolo”. 

The wine is organic, certified by Ecogruppo Italia and as Punset doesn’t use animal products in the entire process, the wine is 100% vegan friendly

Terroir and soil:

The vineyard is planted on stony soils from erosion and limestone boulders. The soils are composed with clays and limestone. Due to climate of Savoy, the vineyard is limited to the best exposed slopes. These characteristics explain the fine minerality in our wines.

Grapes’ variety:

100% Jacquère

Wine making:

Direct pressing of the grape and then wine vinification at low temperature. Raised on the lees in stainless steel tanks. No malolactic fermentation.

Taste:

Pale yellow wine with green highlights. This wine is very easy to drink, light bodied with flavours of white flowers and citrus fruits. Light and fruity, this wine is mineral, crisp and fruity.

Gastronomy:

The minerality of this wine goes perfectly with oysters and also accompanied the great Savoyard specialties (fondue, tartiflette, raclette). It is also well appreciated on aperitif.

Conservation:

The wine will be especially appreciated in the first year for its freshness.  Can be kept one year.

Serving temperature:

7-10 ° C.

Terroir and soil:

The vineyard is planted on stony soils from erosion and limestone boulders. The soils are composed with clays and limestone. Due to climate of Savoy, the vineyard is limited to the best exposed slopes. These characteristics explain the fine minerality in our wines.

Grapes’ variety:

Mondeuse

Wine making:

The grapes are put into vats to do a whole crop carbonic maceration.  A pumping over is done every 9 days. The wine is then pressed and only the first juice is retained.

Taste:

Pronounced ruby colour. The nose is marked red fruit (blackcurrant, raspberry) and flowers (violet). Mouth also very fruity and peppery finish. Full bodied and structured wine, with delicate tannin.

Gastronomy:

This wine goes perfectly with red meat and venison, blue cheeses and soft ripened cheeses.

Conservation:

The wine will more appreciated and better after ageing several years.

Serving temperature:

14° - 16 ° C.

This red wine uses 100% Red Grenache grapes.

The grapes are harvested during the months of September and October, when they are at their optimum ripeness. After a precise maturation control, the best vineyards are selected, and are harvested so that the grapes arrive healthy and in the best conditions for winemaking.

Visual: Violet colour with shades of cherry colours, very intense.

Olfactory: Wide range of aromas amongst which ripe red fruits, black fruits stand out. Delicate notes of liquorice can also be noticed.

Taste: It stands out for its balance between volume, maturity and freshness, in equal parts. It reminds us of fruits, with a slight tenacity that structures the whole. Very persistent.

Pairing: Celler Arrufí Trepadella goes well with sausages, meats, risottos and charcoal grilled food.