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.
Mondeuse
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.
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.
This wine goes perfectly with red meat and venison, blue cheeses and soft ripened cheeses.
The wine will more appreciated and better after ageing several years.
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.
This white wine uses 100% White Grenache grapes.
During the month of September the best vines are selected and when the grapes are at the optimum time of ripeness, the fruit is collected.
Fermentation takes place at a controlled temperature of 16-18°C for about two weeks. After, the wine is further aged with lees in a stainless steel wine vat for three months.
Visual: Clean and bright pale yellow colour.
Olfactory: Elegant nose with good intensity, with notes of fennel and citrus fruits.
Taste: On the palate it is fresh, soft and creamy. The notes of citrus fruits come out again. The finish is balsamic, long and elegant with saline touches.
Pairing: Celler Arrufí Panical combines with seafood, pasta dishes, fish, paella and white meat.
With PDO Green Pistachio from Bronte.
As an Italian protected designation of origin (PDO) product, the P.D.O. Green Pistachio from Bronte, the "green gold", is cultivated in small volcanic soils in the municipalities of Bronte, Adrano and Biancavilla on the sunny island of Sicily, with an extremely limited production. Bronte pistachios are known for their characteristic flavour, bright green colour, and unique organoleptic properties that are intimately linked to their place of origin.
The Pistachio Gelato is prepared with the P.D.O. Green Pistachio from Bronte paste that gives the product an intense aroma and its natural and typical grey green colour. It is decorated by hand with PDO Green Pistachio Bronte grains)
A simple but delicious product, made only with 6 ingredients.
This product obtained from DNV-GL the ISO 22005 certificate, which guarantees the origin of the raw materials.
GelatoMadre is a high-quality Gelato line going back to the essence of taste. A “clean-label” Gelato, made with natural ingredients carefully selected by G7 to offer its customers an authentic and genuine tasting experience.
Size: 800ml – 450g
Other flavours available (same range):
Organic white wine, blend of Sauvignon Blanc and Merseguera, international and native varieties of grape whose fruity flavour, freshness and smoothness will take you straight to the Mediterranean Sea. A one-of-a-kind wine with aromas of white fruit, ripe pear and apricot, and slightly tropical undertones. White spices and flower petal. Balanced acidity and fresh aftertaste.
Patrimonio Monastrell is a project of Bodega Las Virtudes that revalues the old goblet and dry-farmed vineyards of the Monastrell variety. Our most precious treasure is our winegrowers, who with their work and experience that goes back to centuries of family tradition, have kept alive a grape variety and a way of cultivation that has proven to be very sustainable for our environment. This is the origin of Patojo, from certified organic vineyards and matured in new French and American oak barrels for ten months.
We can find aromas of black plum and some blueberry, wax, spicy wood, clove and exotic pepper, eucalyptus, red tea, cocoa. With unctuous palate, full-bodied and a measured Mediterranean acidity, savoury toast and sweet smoke aromas. Long and pleasant final.
Barrel fermented for 12 months
Visually: Bright and intense cherry colour, with violet edge.
Aromatically: Harmonious blend of fruit aromas and oak.
In the mouth: Nice and refreshing, dry and with a long aftertaste.
Barrel fermented 18 months
Wine elaborated with 2 different white grape varieties grown from bush and trellis vines/plots of between 20 and 35 years old at 450 mts. height above sea level. Argillaceous soil is the most common in the area, surrounded by mountain ranges suffering high thermic contrasts between day and night, summer and winter, which at the end is the blend from Mediterranean and Continental climates. Grape varieties are separately going through pellicular maceration and alcoholic fermentation at low and controlled temperature. Before being bottled, the wine stays on its lees around 5 months in steel tanks.
Intense and complex aromas. Elegant-fresh and crisp entry, balanced, and expressive palate, well structured, nice acidity intermingled with warm and velvety sensations (features coming from the lees aging time). Aromatically reminding to ripe white fruits, herbs and light balsamic.
Viña Olabarri Oak Aged is a young wine, fresh, fruity and floral at the nose, with high quality and light hints of
wood, which provide it with a good structure and acidity.