SEXYCOLOGIC RED

Varieties: 100% Tempranillo

Soil: Clay Stony, “El Ciervo”, “Villavacas” and “Villarica” vineyards planted in 1,990, 1,960 and 1,965.

Wine-making process: Grapes are handpicked and selected in special 1,000 kg trailers. Second selection process in the winery followed by destemming. Fermentation in 6,000 kg stainless steel tanks with temperature control for 25 days, with three pump-overs every day in order to extract the color. Malolactic Fermentation in French and American oak barrels for 14 months and six months in a bottle.

Tasting: A very powerful wine with aromas of wild fruits, which mix very well with toasted caramel aromas from the wood. A modern pleasant feel, very easy to drink. An intense vivid color, which indicates that it can be stored well for at least 10 years.

Best server at temperature of 14º to 16ºC.

SEXYCOLOGIC WHITE

Varieties: Viura, Malvasia and Chardonnay.

Soil: Clay – Calcareous. Planted on North – South slopes.

Wine-making process: Grapes are handpicked, fermentation in the barrel for 20 days followed by refining in the bottle for two months.

Tasting: A wine with good acidity, fresh on the mouth, easy to drink and with a ver well-balanced pH- Soft aromas of pears and Fuji apples, an aftertaste of ripe pineapple and peach in syrup.

Best server at temperature of 6º to 8ºC.

SEXYCOLOGIC ROSE

Varieties: Viura and Garnacha.

Soil: Clay – Calcareous.

Wine-making process: Grapes are handpicked. Traditional fermentation in 15,000 kg stainless steel tanks wit temperature control for 20 days at 20º. Cols stabilization, bottling and preparation for sale

Tasting: Traditional wine from the village of San Asensio, with hints of pears and apples provided by the Viura grapes and some red fruits.¡, above all raspberry, from the Garnacha grapes.

Best server at temperature of 6º to 8ºC.

SEXYCOLOGIC RED
Ultimate

Varieties: 100% Tempranillo

Soil:Pebbled stony soil at 600 m above sea level. Selection from our own vineyards almost hundred years old.

Wine-making process: Grapes are handpicked and placed in 15kg boxes. Second selection process in the winery followed by meticulous destemming. Fermentation in 2,000 kg selected French oak tanks with temperature control. This fermentation lasts for approximately 1 month before the wine moves on to Malolactic Fermentation in new French oak barrels. It spend 15 months aging in new French oak barrels with medium plus toasting before being refined in the bottle for 12 months.

Tasting: Marked aromas of violet and ripe wild fruits. The new French oak barrels made of selected woods give it clean aromas of coffee, while respecting as far as possible the fruity aromas of the Tempranillo grapes.

Best server at temperature of 14º to 16ºC.

SEXYCOLOGIC WHITE

Ultimate

Varieties: Viura, Malvasia and Chardonnay.

Soil: 2 vineyards, Clay – Calcareous (“La Pau” vineyard) and stony (“Mesas Altas” vineyard).

Wine-making process: Grapes are handpicked and placed in 15kg boxes. Fermentation in new French oak barrels followed by aging in the same barrels for six months with daily punching of the cap. Refining in the bottle for six months.

Tasting: This wine has a subtle lemon color with greens glints. Aromas with good intensity with fine toasted notes in the foreground, which give way yo fresh sweet fruit, pears, pineapple, apricots and citrus fruits. Travels pleasantly through the mouth thanks to its good balance, and will improve in terms of complexity the longer it spends in the bottle. White wine appropriate not only for aperitifs but also at any time during the meal.

Best server at temperature of 6º to 8ºC.