VARIETIES: Cabernet Sauvignon, Garnacha, Syrah

ELABORATION : After several ripening checks, the grapes are harvested by hand according to variety. Only healthy, ripe grapes are picked. Following a fermentation process of 21 days in small vats, the wine is blended and put into French oak barrels for 14 months with various rackings. The ageing process continues in the bottle.     Recommended Serving Temperature 18ºC     Alcohol Content 14.50%

ASPECT   A wine with a deep purple robe with reddish hints.

FRAGANCE:  Robust and powerful, with oak initially, followed by pleasant aromas of ripe fruit as well as spicy hints. As the wine is swirled in the glass, a mellow fruitiness appears.

TASTE:  Mouth-filling and vigorous, with lingering tannins and touches of wild berries.

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KOSHER Gama

Specifications:

ANFITEATRO CRIANZA D.O.Q. PRIORAT

TAANUG CAVA

TEMPRANILLO ROSÉ

VARIETIES: Macabeo, Parellada, Xarel·lo

ELABORATION:  Three grape varieties are used and fermented separately – Macabeo, Xarel·lo and Parellada. These are then blended and a second fermentation takes place in bottle for more than 12 months.

Stainless steel fermentation tanks are filled with water, emptied
and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The
grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover”
yeasts, to filtering, cold stabilisation, fining and bottling, are carried out by a rabbi.

ASPECT:  A bright, pale yellow, straw coloured cava with considerable effervescence of small and medium-sized bubbles.

AROMA:  Intense aroma with a character of its own.

TASTE: Long lasting foam. A fresh palate with fruity aromas from the bottle ageing. Smooth, silky and fresh. Long-lasting in the mouth. D.O. CAVA.

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VARIETIES:  Tempranillo

ELABORATION:  Fermented on its skins for 20 days, this wine is then quickly stabilised and bottled in order to maintain the maximum freshness of a young wine.

Stainless steel fermentation tanks are filled with water, emptied
and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The
grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover”
yeasts, to filtering, cold stabilisation, fining and bottling, are carried out by a rabbi.

ASPECT:  Bright garnet with purple reflections.

AROMA Intense aroma, reminiscent of forest fruit.

TASTE :  In the mouth it is full-bodied and concentrated. On the palate it offers hints of red berries.

                                                                                                     CERTIFICATIONS

VARIETIES:: Tempranillo

ELABORATION:  Red wine fermented and macerated for 15 days. Then spend time in barrel and bottle.

Stainless steel fermentation tanks are filled with water, emptied
and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The
grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover”
yeasts, to filtering, cold stabilisation, fining and bottling, are carried out by a rabbi.

ASPECT:  Bright ruby

AROMA:  Stresses the aroma of oak and spice intensity. Shaking the cup appear vinous aroma, varietal and berries.

TASTE :  Light wine, but with character. With a personality that leaves a smooth palate with balanced freshness.

 

                                                                                                    CERTIFICATIONS

TAANUG TEMPRANILLO CRIANZA

VARIETIES: Cabernet Sauvignon, Merlot

ELABORATION: Fermented on its skins for around 15 days, this red wine is then barrel aged and bottled.

THE KOSHER WINEMAKING PROCESS Stainless steel fermentation tanks are filled with water, emptied and re-filled every 24 hours over a 3 day period. Each tank is sealed and stamped twice with a “Kosher” emblem. The grapes are picked by hand and all winery work (from pressing and fermenting the grapes with “Kosher for Passover” yeasts, to filtering, cold stabilisation, fining and bottling, are carried out by a rabbi.

ASPECT: Cherry color and violet

AROMA: Aromas of red fruits: blackberries, gooseberries and blueberries. A touch of toasted denotes its time in oak.

TASTE: The palate is powerful and full bodied. The fruit mixes with the tannins, conveying a sense of strength. Long lingering aftertaste.

 

 

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TAANUG CABERNET SAUVIGNON MERLOT CRIANZA

TAANUG WHITE

VARIETIES: Macabeo, Parellada, Xarel·lo

ELABORATION:  Wine fermented at low temperatures to achieve maximum aromas which is then bottled.

Recommended Serving Temperature: 10ºC       Alcohol Content: 10.50%

FOOD AND WINE PAIRING:   Rice fish, Mixed rice, Crustaceans, Molluscan shell, Pasta with pesto sauce, Pasta with tomato sauce, Pasta with creamy sauces, Pasta with marinara sauce, Whitefish, Fish with sauce, Pizza

ASPECT:  Brilliant with a slightly greenish yellow hint.

AROMA:  Fresh and fruity, reminiscent of the varieties from which it is made, along with citric aromas.

TASTE:  Slightly acid on the palate, giving it a young character. Pleasant and light.

 

 

                                                                                                    CERTIFICATIONS