All young wines are hazy after fermentation due to tiny molecules such as proteins, tartrates, tannins and phenolics. Whilst natural and harmless, many people have come to expect and like their wine to be clear. To help the accelerate the clarification process, which if given time can settle naturally, winemakers use fining agents.
Some common fining agents include casein (a milk protein), albumin (egg whites), gelatin (animal protein) and isinglass (fish bladder protein).
Whilst fining with casein and albumin is usually acceptable by most vegetarians, all four cannot be considered vegans friendly as tiny traces of the fining agent may be absorbed into the wine during the fining process. Carbon, bentonite clay, limestone, kaolin clay, plant casein, silica gel, and vegetable plaques are all suitable alternatives.
Expressive bouquet of red fruits, spicy notes and a vanilla background. Wonderfully fruity palate, with dense black fruit flavours and good tannins.
Intense aromas of red fruits, strawberry, raspberry and cranberry touched by fine nuances of vanilla and liquorice. Silky palate, with good structure and fleshiness. Pleasant and long-lasting finish.
Red cherry colour with ruby hints in the glass. Intense aromas of red matured fruits as well as notes of sweet spice from the oak maturation. Well balanced on the palate, very persistent and elegant finish.
100 % Tempranillo aged in American oak for 2 years. Ripe cherry-red colour with a ruby edge, good depth of colour. On the nose it is notable for its fragrance and complexity, with aromas of red and black fruit (blackcurrant and blackberry) together with notes of cedar and mild toasty hints.
100% old vine Tempranillo from a perfectly ripe and not overly hot vintage this underwent malolactic fermentation and subsequent aging for 2 years in American oak. As with all wines from Alejandro, the wine is unfined and unfiltered. Deeply robed, densely fruity and richly and richly tannic with floral cedar spice and a powerful, rounded finish.
Aromas of red fruits, cherry and strawberry are blended with the notes of vanilla and spice from the oak. Liquored cherries and black pepper on the palate with a well-structured and fleshy finish.
Dense, dark ruby colour. Refined and complex bouquet with a hint of cherry, vanilla and soft toasted notes. Balanced in the mouth where silky, well-defined tannins combine with luscious flavours to reveal a pleasant fullness. This Reserva follows firmly in the footsteps of the previous 2012 vintage that won excellent awards.
The wine has spent 18 months in American oak barrels and 6 months in the bottle before release. Intense aromas on the nose coupled with spicy notes from the ageing process in American oak. Smooth in the mouth, with well integrated acidity, highlights of redcurrant, liquorish, and vanilla with smoky notes. Long, complex aftertaste.
Intense cherry colour with orange hues in the glass. Aromas of stewed red fruits, fig, raisins and vanilla. A rich and full palate with great structure. Elegant and well balanced.
Soft aromas of black fruits and sweet spice form the basis for this famous Ribera red, liquorice and hints of coca edge around the more powerful fruit notes. On the palate the well balanced oak maturation is very well defined, complementing rather than overwhelming the fruit. A persistent finish and silky tannins highlight the quality wine making of this Crianza.
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A rich and intense nose of sweet black fruit and sweet spice, such as vanilla and clove, from the oak maturation. Juicy dark fruit and floral flavours on the palate are balanced by defined acidity. There are hints of smokiness on the mid palate and the finish is long and persistent.
Dark colour. Complex nose that combines in a symphony the singularities of its 6 small parcels of vines to reveal rich balsamic notes, black cherries and exquisite toasted sensations. Its artisanal vinification results in smooth tannins that integrate flavours of wild fruits, coffee and dark chocolate. Its superb class comes through in the mouth with good structure and exquisite elegance.