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Espa-Fil, through its partneship with JGC, brings you the best quality wine from Spain. Most brands such as Don Simon are household names in Spain and are an essential part of everyday cuisine. With Denominciones de Origen all over the country, JGC provides you with a variety of wine suited to your taste and choice of region.

"D.O." -- Denominacion de Origen -- which means that it is a region demarcated by the government specifically for growing grapes and making wine, and thus must adhere to strict regulations and restrictions to ensure high quality.

Cava is a Spanish denomination to designate sparkling wines of quality elaborated in a definite region. The vineyards are located in various areas in the north-east quadrant of Spain. Cava is remarkably important in Catalonia (80% of production) but is also made in other Spanish regions. Cava has a regulating council that guarantees the origin and quality of these wines. Cava must be made according to the traditional method from Champagne (France), with a second fermentation performed in bottle. Most cavas are elaborated from white wines but some rose cavas are also appreciated. Authorized grape varieties are mainly whites (Macabeo or Viura, Parellada, Subirat or Malvasia, Xarel-lo and Chardonnay). Two red varieties are also authorized (Garnacha and Monastrell). Cavas are classified in different categories, according to their richness in sugar; extra brut or brut nature (from 0 to 6 g/l), brut (from 0 to 15 g/l), extra dry (from 12 to 20 g/l), dry (from 17 to 35 g/l) , semidry (from 33 to 50 g/l) and sweet (more than 50 g/l).

1. CAVA CRISTALINO BRUT
Penedés (Spain)

Grapes
Cava Cristalino Brut was elaborated in Bodegas Jaume Serra (Vilanova I la Geltru, Barcelona, Spain) from three varietal grapes (50% Macabeo, 25% Parellada and 25% Xarel-lo). Grapes were harvested in different vineyards of Penedés (Catalonia, Spain).

Elaboration

Varietal wines (Macabeo, Parellada and Xarel-lo) were elaborated separately. Grapes were fermented at 16-18o C in stainless steel vessel. Wines were mixed (coupage) and fermented again in bottle after addition of sugar and selected yeast. This procedure is known as traditional or champenoise. Second fermentation was performed in the "cava", a special cellar, at 15o C. The process is slow, to obtain a small and stable bubble. Once fermentation is finished, bottles stayed in the "cava" a minimum of 18 months (breeding) in strict conditions of darkness and quiet.

Tasting
Color: Brilliant yellow straw with greenish hues. Lots of small-sized bubbles that go up vertically and continually.
Aromatic: Good aromatic intensity with fresh notes of fruits and flowers.
Structure: Complex and well-structured bouquet. Moderate acidity and persisting aftertaste.

Typical analyses
Alcoholic grade: 11.5%

2. CAVA CRISTALINO SEMI SECO
Penedés (Spain)

Grapes
Cava Cristalino Semiseco was elaborated in Bodegas Jaume Serra (Vilanova I la Geltru, Barcelona, Spain) from three varietal grapes (50% Macabeo, 25% Parellada and 25% Xarel-lo). Grapes were harvested in different vineyards of Penedes (Catalonia, Spain).

Elaboration
Varietal wines (Macabeo, Parellada and Xarel-lo) were elaborated separately. Grapes were fermented at 16-18o C in stainless steel vessel. Wines were mixed (coupage) and fermented again in bottle after addition of sugar and selected yeast. This procedure is known as traditional or champenoise. Second fermentation was performed in the "cava", a special cellar, at 15o C. The process is slow, to obtain a small and stable bubble. Once fermentation is finished, bottles stayed in the "cava" a minimum of 12 months (breeding) in strict conditions of darkness and quiet.

Tasting
Color: Brilliant, plenty of yellow straw shades running to greenish hues. Lots of medium-sized bubbles that go up vertically and continually.
Aromatic: Fresh and fruity.
Structure: Smooth and fresh, this semidry cava shows a balanced harmony among acidity, sugar and alcohol.

Typical analyses
Alcoholic grade: 11.5%

The Jumilla wine producing region is located in south eastern Spain encompassing a large area in the provinces of Murcia and Albacete. It is the world's third-largest red wine growing area after Bordeaux in France and Rioja in northern Spain. The vineyards grow on a high plateau (400-800 meters) surrounded by mountains. The climate is hard but influenced by the proximity of the Mediterranean Sea, with temperatures of up to 35o C in summer plunging to below 0o C in winter. The rainfall is scarce (less than 300 mm a year). In these extreme conditions, the Monastrell grape (known in France as Mourvedre) grows perfectly adapted, developing its color and flavor to the fullest. In Jumilla, Monastrell grape occupies some 85% of the vineyard acreage. Other cultivated varieties are Garnacha, Cencibel, Tempranillo, Cabernet Sauvignon, Merlot, etc. The character of Jumilla's wines is determined by personality of Monastrell grape. Monastrell gives wines that are potent, meaty and deep in color and aromas. The origin and quality of Jumilla's wines are guaranteed by the Jumilla Wine Council.

1. CASTILLO SAN SIMON GRAN RESERVA, red wine
1993, Jumilla (Spain)

Grapes
Castillo San Simon Reserva was made with Monastrell (40%) and Tempranillo (60%). Tempranillo grapes were harvested during the first fortnight of September 1993 while the Monastrell grapes were harvested two weeks later.

Elaboration
Wines from both grape varieties (Monastrell and Tempranillo) were produces separately. After destorking, grapes were fermented in stainless steel vessels. Fermentation conditions were as follows: Colour and tannins were extracted from Temrpanillo during 10 days at 26o C. Fermenting must was then decanted to separate skins. Alcoholic fermentation was ended 6 days later. With regard to Monastrell, a shorter macerations was performed during 4 days at 22o C. Must and skins were then separated. Fermentation was ended 13 days later. The resulting new wines were run off by gravity to another tank for malolactc fermentation. Wines passed to stainless steel holding tanks, remaining there during 6 months. Wines were mized (coupage) and matured in American oak vessel (2 years) and bottle (3 years).

Tasting
Color: Ruby red with hints of maturation.
Aromatic: Light reduction notes that disappear when cup is shaken. Typical notes from grape varieties (ripe fruits) and breeding (vanilla and spicy aromas).
Structure: Round, powerful and expressive. It is expected a god evolution in bottle durin the next two years.

Type of Bottle
Traditional Bourdellaiese

Typical analyses
Alcoholic grade: 12.5% vol.

2. CASTILLO SAN SIMON, CRIANZA
2003, Jumilla (Spain)

Basic Product Information

Red wine D.O. Jumilla (v.c.p.r.d.)
Vineyard location: Jumilla (Southeast of Spain)
Vintage: 2003
Grape varieties: Monastrell (40%), Tempranillo (60%)
Date of grapes harvest: September (2nd fortnight)
Fermentation: Grapes fermented in stainless steel vessels at 30o C for 10 days. Malolactic fermentation was finished at the middle of October.
Maturation in oak barrel: 6 months
Maturation in bottle: 6 months

Typical analyses
Alcoholic grade: 12.5%

3. CASTILLO SAN SIMON, red wine
1998, Jumilla (Spain)

Grapes
Castillo San Simon red wine was made with 100% Monastrell.

Elaboration
Grapes were macerated in stainless steel vessels during 6 days at 28o C, to extract color and tannins. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 9 days later. Wine was run off to another tank for malolactic fermentation. Then, wine passed to stainless steel holding tanks, remaining there during 3 months. At last, wines were stabilized and bottled.

Breeding
Castillo San Simon is a young, unaged red wine. Breeding is not involved in its elaboration.

Tasting
Color: Brilliant ruby red. Carmine glints.
Aromatic: Fresh and fruity with typical notes from Monastrell variety (ripe fruit).
Structure: Round and pleasant with a great harmony between extract, alcohol and acidity.

Type of Bottle
Traditional Bourdellaiese

Typical analyses
Alcoholic grade: 12% + 0.5%

4. MAYORAL, red wine
1998, Jumilla (Spain)
D.O. Jumilla

Grapes
Mayoral red wine was made with two different grape varieties (Monastrell 60% and Tempranillo 40%). Grapes were harvested from August 20th to September 10th.

Elaboration
Grapes were macerated in stainless steel vessels at 26o C, to extract color and tannins. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 10 days later. Wine was run off to another tank for malolactic fermentation. Then, wine passed to stainless steel holding tanks, remaining there during 3 months. At last, wines were mixed (coupage), stabilized and bottled.

Breeding
Mayoral is a young, unaged red wine. Breeding is not involved in its elaboration.

Tasting
Color: Brilliant cherry red.
Aromatic: Fresh and fruity with typical varietal notes (ripe fruit).
Structure: Complex. Well balanced and pleasant.

Type of Bottle
Traditional Bourdellaiese

Typical analyses
Alcoholic grade: 12.9%

1. DON LUCIANO, RESERVA
Vintage 2000

Basic Product Information:
Red wine D.O. La Mancha
Vineyard location: La Mancha (Central Spain)
Grape varieties: 100% Tempranillo
Date of grapes' harvest: September (2nd fortnight)
Fermentation: Exclusively 100% Tempranillo grapes previously selected. Grapes fermented in stainless steel vessels at duly monitored temperature. Malolactic fermentation was finished until alcoholic fermentation in order to obtain maximum poliphenolic extraction. During this time, wine is periodically run off to favor extaction. Wine was run off to another tank where malolactic fermentation was carried out for 6 months.
Maturation in oak barrel: 2 years

Typical analyses
Alcoholic grade: 13.5%

2. DON LUCIANO, red wine Crianza
Vintage 2001
D.O. Mancha

Type of Bottle
Traditional Bourdellaiese

Grapes
Red wine was made with 100% Cencibel, a local variety of Tempranillo.

Elaboration
Grapes were macerated in stainless steel vessels, at 28o C, to extract color and tannins, during 8-10 days. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation was carried out.

The wine was allowed to decant and then passed to oak barrels. All these transfer took place by gravity. The aging period was 2 years, at least one year in oak barrel.

Tasting
Color: Brilliant ruby red running to carmine
Aromatic: Fresh and fruity with typical notes of variety (ripe fruit).
Structure: Well balanced and pleasant. Its bouquet is smooth, velvety and concentrate.

Typical analyses
Alcoholic grade: 13% + 0.5%

3. DON LUCIANO, red wine
2000, La Mancha (Spain)
D.O. Mancha

Grapes
Don Luciano red wine was made with 100% Cencibel.

Elaboration
Grapes were macerated in stainless steel vessels during 6 days, at 28o C, to extract color and tannins. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 9 days later. Wine was run off to another tank for malolactic fermentation. Then, wine passed to stainless steel holding tanks, remaining there during 3 months. At least, wines were stabilized and bottled.

Breeding
Don Luciano is a young, unaged red wine. Breeding is not involved in its elaboration.

Tasting
Color: Brilliant ruby red. Carmine glints.
Aromatic: Fresh and fruity with typical notes from Cencibel variety (ripe fruit).
Structure: Round and pleasant with a great harmony between extract, alcohol and acidity.

Type of Bottle
Traditional Bourdellaiese

Typical analyses
Alcoholic grade: 13% vol.

4. DON LUCIANO, white wine
2000, La Mancha (Spain)
D.O. Mancha

Grapes
Don Luciano white wine was made with two different grape varieties: Airen and Macabeo. Grapes were harvested the second and third weeks of September 2000.

Elaboration
Grapes were carefully pressured to obtain a hight quality, unfermented must. Fermentation took place in stainless steel lvessels at low temperature (18o C) to obtain a plenty-of-aromas and delightful wine. Once only fermentation ended, wines were decanted and stabilized

Tasting
Color: Brilliant, light yellow running to golden-yello.
Aromatic: Fresh and fruity.
Structure: Well balanced, lightly acid.

Type of Bottle
Traditional Bourdellaiese

Typical analyses
Alcoholic grade: 12% vol.

5. DON LUCIANO, Cabernet Sauvignon
2005, La Mancha (Spain)
D.O. Mancha

Basic Product Information
Vineyard location: La Mancha (Central Spain)
Vintage: 2005
Grape varieties: 100% Cabernet Sauvignon

Elaboration
Date of harvest: September (2nd fortnight)
Fermentation: Grapes were macerated in stainless steel vessels at 28o C to extract color and tannins for 10-12 days. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation was carried out. Wine passed to stainless steel holding tanks, remaining there for 3 months. At last, wines were mixed (coupage), stabilized and bottled.

Tasting
A well-made Mediterranean wine profile. Deep ripe cherry red. Intense blackberry and raspberry aromas. Full bodied. Delicious to sip on its own or with meats, salads, and pasta.

Typical analyses
Alcoholic grade: 13% vol.

6. DON LUCIANO, Merlot
2005, La Mancha (Spain)
D.O. Mancha

Basic Product Information
Vineyard location: La Mancha (Central Spain)
Vintage: 2005
Grape varieties: 100% Merlot

Elaboration
Date of harvest: September (2nd fortnight)
Fermentation: Grapes were macerated in stainless steel vessels at 28o C to extract color and tannins for 10-12 days. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation was carried out. Wine passed to stainless steel holding tanks, remaining there for 3 months. At last, wines were mixed (coupage), stabilized and bottled.

Tasting
A wine with character expressing the Mediterranean Merlot variety. An elegant purple blank color with violet tones. A well defined fruity aroma to the nose, blackberry and raspberry. Enjoyable on its own or with meats, salads and pasta.

Typical analyses
Alcoholic grade: 13% vol.

7. DON LUCIANO, Syrah
2004, La Mancha (Spain)
D.O. Mancha

Basic Product Information
Vineyard location: La Mancha (Central Spain)
Vintage: 2004
Grape varieties: 100% Syrah

Elaboration
Date of harvest: September (2nd fortnight)
Fermentation: Grapes were macerated in stainless steel vessels at 28o C to extract color and tannins for 10-12 days. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation was carried out. Wine passed to stainless steel holding tanks, remaining there for 3 months. At last, wines were mixed (coupage), stabilized and bottled.

Tasting
Fruity and Mediterranean, this black cherry fruit Syrah has a deep purple red color. Well structured, potent and elegant with a smooth finish, it is inviting another sup to bring back the rich goodness. Enjoyable on its own or with grilled meats, barbecue and vegetables.

Typical analyses
Alcoholic grade: 13% vol.

8. DON LUCIANO, Tempranillo
2005, La Mancha (Spain)
D.O. Mancha

Basic Product Information
Vineyard location: La Mancha (Central Spain)
Vintage: 2005
Grape varieties: 100% Tempranillo

Elaboration
Date of harvest: September (2nd fortnight)
Fermentation: Grapes were macerated in stainless steel vessels at 28o C to extract color and tannins for 10-12 days. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation ended 10 days later. Wine was run off to another tank where malolactic fermentation was carried out. Wine passed to stainless steel holding tanks, remaining there for 3 months. At last, wines were mixed (coupage), stabilized and bottled.

Tasting
The excellence of the Don Luciano Red is due to the variety of Tempranillo. With an intense color, it combines generous aromas of red fruits with elegant notes of blackberries and raspberries. A flavorful wine, its equilibrium is pleasant to the mouth and is indispensable to the Mediterranean diet.

Typical analyses
The vineyards of Rueda are found in Castile on the left bank of the river Duero, in Spain's central "meseta", at a height of 600-700 meters. Due to its inland location climate in the Rueda area is a mixture of Continental and Mediterranean. Rainfall is moderate to low. Winter is long and cold whereas summer is hot and dry.

Verdejo is the main grape variety of Rueda. It is a traditional, vigorous and rustic variety and yields on of the white wines with the most personality in Spain. Other authorized varieties in Rueda region are Viura and Sauvignon Blanc.

Vines are planted at a density of 1200 - 3000 plants per hectare. Maximal yield is 7000 - 9000 kgs/hectare.

The range of wine offered by the Penedés (young and mature whites, fresh roses, young and mature reds, petillant wines and cavas) is probably the most complete and varied in the world. Penedés has a Regulating Council that guarantees the origin and wine quality along the region.

1. JAUME SERRA CHARDONNAY, white wine
1998, Penedés (Spain)

Grapes
Jaume Serra Chardonnay was made from grapes of Chardonnay variety (100%). Grapes were harvested in a vineyard (La Juncosa de Montmell) that belongs to Bodegas Jaume Serra and other country places of Penedés.

Elaboration
A high-quality, unfermented must, was obtained by gravity, without pressure. Fermentation took place in stainless steel vessel, at low temperature 16 oC) to obtain a plenty-of-aromas and delightful wine. Once only fermentation ended, wines were decanted and stabilized.

Tasting
Color: Bright, pale, golden-yellow.
Aromatic: Fresh, fruity (lemon, pineapple) and floral (white flowers). Notes that remember butter and smoke.
Structure: Fresh and lively, with a persistent aftertaste.

Type of Bottle
Traditional Bourdellaiese

Typical analyses
Alcoholic grade: 12%

2. JAUME SERRA MERLOT, red wine
1998, Penedés (Spain)

Grapes
Jaume Serra Merlot was made from grapes of Merlot variety. Grapes were harvested in a vineyard (El Padruel) that belongs to Bodegas Jaume Serra and other vineyards in the coastal Penedés, an optimum country place for red grape varieties.

Elaboration
Grapes were fermented after destorking. Fermentation took place at 23 oC in stainless steel vessels, on the skins, during 8 days. Once color and tannins extraction was completed, skins were separated from fermenting must with a slight pressure. Fermentation ended 17 days later at controlled temperature. Wine was decanted for malolactic fermentation and passed sagain to another holding tank. Production was limited to 14,000 bottles.

Tasting
Color: Bright ruby red with violent glints.
Aromatic: Fruity, notes of flowers (violet) and licorice.
Structure: Well balanced. Fleshy. Persistent aftertaste.
Type of Bottle
Traditional Bourdellaiese
Typical analyses
Alcoholic grade: 13%

3. JAUME SERRA CABERNET SAUVIGNON, red wine
1998, Penedés (Spain)

Grapes
Jaume Serra Cabernet Sauvignon was made from grapes of Cabernet Sauvignon variety. Grapes were harvested in a vineyard (El Padruel) that belongs to Bodegas Jaume Serra and other vineyards in the coastal Penedés, an optimum country place for red grape varieties.

Elaboration
Grapes were fermented after destorking. Fermentation took place at 23 oC in stainless steel vessels, on the skins, during 8 days. Once color and tannins extraction was completed, skins were separated from fermenting must with a slight pressure. Fermentation ended 16 days later at controlled temperature. Wine was decanted for malolactic fermentation and passed again to another holding tank. Production was limited to 14,000 bottles.

Tasting
Color: Bright ruby red with violent glints.
Aromatic: Fresh and fruity, typical of variety.
Structure: Fleshy, rich of substance, tannic and well balanced. Long aftertaste.
Typical analyses
Alcoholic grade: 13%

D.O. Ribera is located in Spain's central "meseta" at a height of 700-900 meters. The vineyards climb from the river valley (campinas and terrazas) toward the peaks (paramos). Campinas are alluvial with sand and clay whereas paramos with limestone and chalk.

Due to its inland location, climate in the Duero area is a mixture of continental and Mediterranean. Rainfall is moderate to low. Winter is long and cold whereas summer is hot and dry. Altitude ensures that even in the middle of summer, the nighttime temperature is low.

1. MAYOR DE CASTILLA RESERVA, red wine
2000, Ribera del Duero (Spain)
D.O. Ribera del Duero

Viniculture
From the varietals Tinta de Pais (local Tempranillo) and Cabernet Sauvignon. Both varietals are farvested independently at their proper maturation date, though the final fermentation is done with a coupage in oak barrels. The varietals come from our own vineyards or from selected plantations owned by winegrowers who are controlled exclusively by our oenologists.

The second week of October is usually when the harvest is accomplished in order to get a high polyphenol concentration and a great extract, that is ordinarily also controlled by the green cut in order to regulate the weight of each vine plant.

Maceration is a long process that goes from 25-30 days, with soft transfers at the final stage. After, they are transferred into oak barrels for malolactic fermentation. They stay in oak barrels for around 12 months, using oak wood from several sources.

Tasting notes
Color: Intense cherry, vivid and fresh
Aroma: Typical from the varietal. Intense and diverse tannic hints from the fresh oak wood
Palate: Wide with a depth load of soft tannins, persistent and really well suited in its structure

Typical analyses
Alcoholic grade: 13.5%

2. MAYOR DE CASTILLA CRIANZA, red wine
1995, Ribera del Duero (Spain)
D.O. Ribera del Duero

Grapes
Mayor de Castilla is made with Tinto Fino, the main grape variety of Ribera del Duero. This is a local variant of Tempranillo. Vines are planted at a density of 2000-2800 plants per hectare. Maximal yield is 5000 kgs/hectare (35 hectoliter/hectare).

Viniculture
Grapes were fermented after destalking. Fermentation took place at 28-29o C in stainless steel vessels, on the skins, during 12 days. Once it was completed, the resulting new wine was run off by gravity to another tank for malolactic fermentation. The wine was allowed to decant and then passed to oak barrels. All these transfers took place by gravity. The aging period was two years, at least one year in oak barrel.

The resulting wine
Mayor de Castilla has a subtle elegance with an intense ruby color. The nose is complex (spice, berry, prune and bilberry). Its bouquet is smooth and velvety.

Gastronomy
Traditional Castilian roast dishes of lamb, piglet and game. Beef stew.

Typical analyses
Alcoholic grade: 12.5%

3. MAYOR DE CASTILLA, red wine
1998, Ribera del Duero (Spain)
D.O. Ribera del Duero

Grapes
Mayor de Castilla is made with Tinto Fino, the main grape variety of Ribera del Duero. This is a local variant of Tempranillo. Vines are planted at a density of 2500-3000 plants per hectare. Maximal yield is 7000 kgs/hectare (49 hectoliter/hectare).

Viniculture
Grapes were fermented after destalking. Fermentation took place at 26o C in stainless steel vessels, on the skins, during 10 days. Once it was completed, the resulting new wine was run off by gravity to another tank for malolactic fermentation. The wine was allowed to decant and then passed to holding tanks and bottled.

The resulting wine
Mayor de Castilla is a young wine for early drinking but complex and concentrate. It is deep in color, red violet and bright. The nose is fresh and raspberry-like fruity. Wide bouquet of wild fruits and full yet smooth taste.

Gastronomy
White meat, half cureed cheese and light stews.

Typical analyses
Alcoholic grade: 12.5%

Most Rioja wines are normally the result of the blending of wines of the different varieties and from the different sub zones within the region.

Although Rioja produces white, rose and red wine, it is the latter which have been internationally recognized by its special quality. Characteristics of Rioja red wines are intense red ruby color, fresh and penetrating aroma, smooth and full of flavor on the palate. Tempranillo is the variety predominantly used.

1. MARQUES DE 0CARRION, Reserva
1988, Rioja (Spain)
D.O. Rioja

Grapes
Marques de Carrión red wine (reserva) is made with Tempranillo, Graciano and Mazuelo. Grapes of the three varieties were harvested in the middle of October 1995. Tempranillo grape produces wines with a medium to sturdy body but with great finesse and daintiness which are very appropriate for ageing in oak.

Viniculture
Grapes were fermented after destalking. Fermentation took place at 25o C in stainless steel vessel, on the skins, during 14 days. Once it was completed, the resulting new wine was run off by gravity to another tank for malolactic fermentation. The wine was allowed to decant and then passed to holding tanks, remaining there during a year. Then, wine was matured (breeding) in American oak vessels during 3 years and at last bottled. Maturation in bottle continued up to date.

The resulting wine
Marques de Carrión (reserva) is a wine that combines power and elegance. Dark purple red color, with ruby hues. In the nasal phase it is a classic Rioja wine, with its notes of mature fruit and fine wood as well as spice, balsamic and leather. In the palate it is fleshy, full of flavors and plenty of rounded tannin. Very long finish, marked by certain traces of maturity.

Typical analyses
Alcoholic grade: 13% vol

2. MARQUES DE CARRION, Crianza
1995, Rioja (Spain)
D.O. Rioja

Grapes
Marques de Carrión red wine (crianza) is made with Tempranillo, Graciano and Mazuelo. Grapes of the three varieties were harvested in the middle of October 1995.

Viniculture
Grapes were fermented after destalking. Fermentation took place at 25o C in stainless steel vessel, on the skins, during 14 days. Once it was completed, the resulting new wine was run off by gravity to another tank for malolactic fermentation. The wine was allowed to decant and then passed to holding tanks, remaining there during a year. Then, wine was matured (breeding) in American oak vessels during 2 years and at last bottled. Maturation in bottle continued up to date.

The resulting wine
Marques de Carrión (crianza) is a dark ruby red, brilliant wine. Its nose is complex, with aromas that range from ripe fruit to balsam touches and spices (vanilla). Good acidity and plenty of tannins. Velvety texture. Powerful and expressive.

Typical analyses
Alcoholic grade: 12.5% vol

4. SOLAR DE CARRION TINTO
1998, Rioja (Spain)
D.O. Rioja

Solar de Carrión red wine grapes
Solar de Carrión red wine is made with Tempranillo and Garnacha. Grapes of both varieties were harvested in the middle of October.

Solar de Carrión viniculture
Grapes were fermented after destalking. Fermentation took place at 25o C in stainless steel vessel, on the skins, during 6 days. Once it is completed, the resulting new wine was run off by gravity to another tank for malolactic fermentation. The wine was allowed to decant and then passed to holding tanks and bottled.

The resulting wine
Solar de Carrión vintage 1998 is a young wine for early drinking which keep its initial characteristics of freshness and fruit flavor. Red ruby colored. Medium strength and full bodied. Ripe berry aromas. Wide bouquet of wild fruits and full smooth taste.

Typical analyses
Alcoholic grade: 12% vol

5. DON ANTAÑO, red wine
1998, Rioja (Spain)
D.O. Rioja

Antaño red wine grapes
Antaño red wine is made with Tempranillo, Graciano and Mazuelo. Grapes of three varieties were harvested in the middle of October.

Antaño viniculture
Grapes were fermented after destalking. Fermentation took place at 25o C in stainless steel vessel, on the skins, during 6 days. Once it is completed, the resulting new wine was run off by gravity to another tank for malolactic fermentation. The wine was allowed to decant and then passed to holding tanks and bottled.

The resulting wine
Antaño is a young wine for early drinking which keep its initial characteristics of freshness and fruit flavor. Red ruby colored. Medium strength and full bodied. Ripe berry aromas. Wide bouquet of wild fruits and full smooth taste.

Typical analyses
Alcoholic grade: 12% vol

Verdejo is the main grape variety of Rueda. It is a traditional, vigorous and rustic variety and yields on of the white wines with the most personality in Spain. Other authorized varieties in Rueda region are Viura and Sauvignon Blanc.

Vines are planted at a density of 1200 - 3000 plants per hectare. Maximal yield is 7000 - 9000 kgs/hectare.

1. SOLAR DE LA VEGA, white wine
2003, Rueda (Spain)

Grapes
Solar de la Vega white wine is made with 50% Verdejo and 50% Viura.

Elaboration
Grapes were selected and carefully pressured to obtain high-quality, unfermented must. Before fermentation, must was decanted and clarified. Fermentation took place at 18 - 20o C in stainless steel vessels. Wines from both grape varieties were produced separately. After "coupage", resulting wine was stabilized (cold stabilization), filtered and bottled.

Tasting
Color: Pale straw, light yellow, brilliant.
Aromatic: Delicate, lively and refined (green fruits as apple and pear). Vegetative aromas of medium intensity.
Structure: Fresh and well-balanced. It shows a dry and persistent finish with a fresh and fruity aftertaste.

Typical analyses
Alcoholic grade: 13%

1. VIÑA PEÑA, red wine
2000 Land wine from Tierra de Castilla (Spain)

Grapes
Viña Peña red wine was made with 100% Cencibel.

Elaboration
Grapes were macerated in stainless steel vessels during 6 days at 28o C, to extract color and tannins. Then, fermenting must was decanted to separate skins. Alcoholic fermentation ended 9 days later. Wine was run off to another tank for malolactic fermentation. Then, wine passed to stainless steel holding tanks, remaining there during 3 months. At last, wines were stabilized and bottled.

Breeding
Viña Peña is a young, unaged red wine. Breeding is not involved in its elaboration.

Tasting
Color: Brilliant ruby red. Carmine glints.
Aromatic: Fresh and fruity with typical notes from Cencibel variety (ripe fruit).
Structure: Round and pleasant with a great harmony between extract, alcohol and acidity.

Type of bottle
Traditional Bourdellaiese.

Typical analyses
Alcoholic grade: 13%

2. VIÑA PEÑA, white wine
2000 Land wine from Tierra de Castilla (Spain)

Grapes
Viña Peña white wine was made with two different grape varieties: Airen and Macabeo. Grapes were harvested the second and third weeks of September 2000.

Elaboration
Grapes were carefully pressured to obtain a high-quality, unfermented must. Fermentation took place in a stainless steel vessel at low temperature (18o C) to obtain a delightful wine full of aromas. Once only fermentation ended, wines were decanted, stabilized and bottled.

Tasting
Color: Brilliant, light yellow running to golden yellow.
Aromatic: Fresh and fruity.
Structure: Well balanced, lightly acid.

Type of bottle
Traditional Bourdellaiese.

Typical analyses
Alcoholic grade: 12%

3. DON SIMON SELECCIÓN

Basic Product Information
Red wine "Tierra de Castlla" from Spain, 12.5% vol.

Product Composition
100% Tempranillo

Key Production Stages
1. Analytic control of bulk wine from selected producers.
2. Clarification and stabilization using bentonite.
3. Centrifugation (if necessary)
4. Stablilisation (-3C)
5. Conservation (nitrogen atmosphere; 10-15 C). Sulphur dioxide correction (if necessary)
6. Filtration and microbiological control.

Typical analyses
Alcoholic grade: 12.5 - 13.5%

1. VEGAVERDE SPARKLING WINE COOLER, WHITE

Basic Product Information
Vegaverde was produced from wines of selected Spanish grape varieties (Macabeo and Airén). Wine was partially distilled at low temperature to obtain a fresh, fruity and moderately acid wine with a low alcoholic content.
Ingredients: white wine partially distilled, concentrated grape juice and carbon dioxide. Contains sulphites (antioxidant).
It is recommended to serve chilled.

Key Production Stages
1. Analytical control of bulk wine from selected producers.
2. Distillation
3. Clarification and stabilization using bentonite.
4. Centrifugation (if necessary)
5. Stabilization (cooling at -3 oC during a week) to avoid precipitation of bytartrate in bottles.
6. Addition of concentrated grape juice
7. Sulphur dioxide correction (if necessary)
8. Addition of carbon dioxide
9. Filtration, bottling and microbiological control

Typical analyses
Alcoholic grade: 5%

B. TABLE WINE
1. DON SIMON RED

Basic Product Information
Table red wine from Spain

Product Composition
Wine from different grape varieties

Key Production Stages
10. Analytical control of bulk wine from selected producers.
11. Clarification and stabilization using bentonite.
12. Centrifugation (if necessary)
13. Stabilization (-3 oC)
14. Conservation (nitrogen atmosphere, 10-15 oC). Sulphur dioxide correction (if necessary)
15. Filtration and microbiological control

Typical analyses
Alcoholic grade: 11%

2. DON SIMON WHITE

Basic Product Information
Table white wine from Spain

Product Composition
Wine from different grape varieties

Key Production Stages
16. Analytical control of bulk wine from selected producers.
17. Clarification and stabilization using bentonite.
18. Centrifugation (if necessary)
19. Stabilization (-3 oC)
20. Conservation (nitrogen atmosphere, 10-15 oC). Sulphur dioxide correction (if necessary)
21. Filtration and microbiological control

Typical analyses
Alcoholic grade: 11%

3. BARON ROMERO RED
Basic Product Information
Table red wine from Spain

Product Composition
Wine from different grape varieties

Key Production Stages
1. Analytical control of bulk wine from selected producers.
2. Clarification and stabilization using bentonite.
3. Centrifugation (if necessary)
4. Stabilization (-3 oC)
5. Conservation (nitrogen atmosphere, 10-15 oC). Sulphur dioxide correction (if necessary)
6. Filtration and microbiological control.

Typical analyses
Alcoholic grade: 10.5-11.5%

4. BARON ROMERO WHITE

Basic Product Information
Table white wine from Spain

Product Composition
Wine from different grape varieties

Key Production Stages
1. Analytical control of bulk wine from selected producers.
2. Clarification and stabilization using bentonite.
3. Centrifugation (if necessary)
4. Stabilization (-3 oC)
5. Conservation (nitrogen atmosphere, 10-15 oC). Sulphur dioxide correction (if necessary)
6. Filtration, bottling and microbiological control.

Typical analyses
Alcoholic grade: 10.5-11.5%

5. DON GARCIA RED

Basic Product Information
Table red wine from Spain
Grape varieties: Garnacha tinta, Bobal, Monastrell and Tempranillo

Product Composition
Wine from different grape varieties

Key Production Stages
7. Analytical control of bulk wine from selected producers.
8. Clarification and stabilization using bentonite.
9. Centrifugation (if necessary)
10. Stabilization (-3 oC)
11. Conservation (nitrogen atmosphere, 10-15 oC). Sulphur dioxide correction (if necessary)
12. Filtration and microbiological control.

Typical analyses
Alcoholic grade: 11%

Tasting
Color: Light red
Aromatic: Fruity and lively
Structure: Tender, balanced and moderately acid

6. DON GARCIA WHITE
7. DON SIMON SANGRIA

C. SANGRIA

Basic Product Information:

Sangria is a typical Spanish drink that is made with red wine. Minimal wine content is 50%. Sangria contains no colorings and preservatives. It is recommended to serve chilled.

Ingredients: Red wine, water, sugar (sucrose), lemon juice and natural fruit flavors

Clarified, stabilized. Free from visible sediment or suspended matter. Free from any foreign matter or contamination Clean taste and aroma.

Typical analyses
Alcoholic grade: 7%
13% vol.

JUICES

Don Simon has branched out into other beverages such as juices. All the juices are 100% fruit based and are suited to those who are conscious about their health.

APPLE JUICE	ORANGE JUICE	TOMATO JUICE
	MULTIFRUIT JUICE