MAR

Winemaking:
Made with hand-picked grapes from the Pla and Station vineyards where the production is less than 8000kg per hectare. Cold fermentation to obtain the maximum aromatic expression. 3 months ageing with "bâtonnage" of the fine lees.


Food pairing and recommendations: Seafood, such as oysters or fresh prawns, muscles; rice based dishes such as risotto or paella; pasta; cheeses and desserts with white fruits or crême anglaise. 

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Tasting notes

Colour: pale yellow, intense. 
Aroma: white flowers, fresh fruit with hints of tropical and herby flavours.
Taste: rich, tasty and well-balanced with a long finish.
Varieties: Picapoll, Malvasía.
Vineyard: El Pla and Station.
Blend: 80%, 20%
Alcohol: 13º

PUR

Winemaking: The grapes are from the Mas Oller vineyards where we get less than 5000kg per hectare. Cold maceration prior to a long, temperature controlled fermentation in stainless steel. After the fermentation has finished, the tanks are drained using the effects of gravity. 3 months ageing in French oak barrels and 1 year bottle ageing before being put on sale.

A Carlos Esteva concept of wine.

Food pairing and recommendations: Red meat, poultry and game; semi-cured cheeses; pulses; cured meats and stews.

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Tasting notes

Colour: cherry red, dark red border
Aroma: mineral, ripe, red fruits, spicy. 
Taste: ​fruity, meaty with a peppery finish. 
Varieties: Syrah, Garnacha, Cabernet Sauvignon.
Vineyard: Mas Oller.
Cupage: 50%, 30%, 20%
Alcoholic percentage: 14,5º

PLUS

Winemaking: The grapes are from the Mountain (Syrah) and the Cypress Trees (Grenache) vineyards where the production is less than 3000kg per hectare. Cold maceration prior to a long, temperature controlled fermentation. The tanks are drained after fermentation using the effect of gravity. 12 months barrel ageing in French oak - the Plus is a selection of the best Syrah and Grenache barrels.

A Carlos Esteva concept of wine.

Food pairing and recommendations: Red meat, poultry and game; semi-cured cheeses; pulses; cured meats and stews. Ideal for a formal dinner.

​Serve in a Bordeaux glass and open 15 minutes before serving.

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Tasting notes

Colour: cherry red, with a dark red border.
Aroma: spicy, hints of creamy oak, toasted and earthy flavours. Has character.
Taste: strong and tasty with mature tannins.
Varieties: Syrah y Garnacha.
Vineyard: Mountain and Cypress trees.
Cupage: 70%, 30%
Alcoholic content: 14,5º

BLAU

Winemaking: The grapes are from the Station (Syrah) and the Cypress Trees (Grenache) vineyards, where we get less than 4000kg per hectare. Cold maceration prior to a short, temperature controlled fermentation in stainless steel. After the fermentation, the tanks are drained using the effects of gravity - we do not use the press. After 2 months, it is bottled.

This is a Carlos Esteva concept of wine.

Food pairing and recommendations: Red meat, poultry and game; semi-cured cheeses; pulses; cured meats and stews.

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Tasting notes

Colour: egg plant, intense.
Aroma: fresh red berries, black ink, mulling spices such as clove and nutmeg. 
Taste: delicately spiced with a fresh and long finish. 
Varieties: Syrah, Garnacha.
Vineyard: Station, Cyprus Trees.
Cupage: 75%, 25%
Alcohol: 14º

AQUAREL·LO

Winemaking: Made from grapes from vines over 14 years old, planted at 50-80m above sea level. Made from the juices of the best hand-selected Grenache and Syrah grapes. Cold maceration for 6 hours and traditional, cold fermentation. 

Food pairing and recommendations: sea food, fish and rice dishes such as Paella or Fideua`. Creamy sauces, soft cheeses and high quality Italian food. 

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Tasting notes

Colour: Ruby, pink
Aroma: complex and clean with aromas of wild strawberries and cherries.  
Taste: fruity, strong and structured with a refreshing finish.   
Varieties: Grenache and Syrah.
Vineyard: Cyprus trees, Olive trees.
Cupage: 60%, 40%
Alcohol: 13º