Origin: This wine is made from 100% Chardonnay grapes grown in the Castilla-La Mancha region of Spain. The Chardonnay vineyards of Tierra de Castilla are a recent incorporation in the region and growing in importance. The wines issued from these vineyards give much promise for the future for this grape variety.
Winemaking: Strict controls on ripening are respected in order to obtain a well balanced wine with just the right levels of sweetness and acidity. The wine undergoes a short period of cold maceration that lasts for around 6 hours. Fermentation takes place at a controlled temperature of 18ºC in stainless steel tanks. Fermentation usually lasts for 10 days. It is followed by a short period of maturation on its lies, resulting in an elegant, fresh and fruity wine.
Tasting notes: Pale yellow colour with golden reflections. Intense aromas of apple, peach, fennel and tropical fruits. Soft on the palate with hints of stone fruit, with a clean, fresh and sweet finish.
Food pairing: The perfect accompaniment to pasta dishes, sea food and soft cheeses. Best served at 10 to 12ºC.
Origin: This wine is made from 100% Cabernet Sauvignon grapes from the Castilla-La Mancha region of Spain. The grapes are grown in old, low growing vineyards of 6 000 Ha. Very cold winters and very hot summers characterise the extreme continental climate of the region. The limestone and argillaceous soils are at an altitude of 700 metres and rain fall is scarce with a maximum of 600 mm and minimum of 300 mm per annum.
Winemaking: Strict controls on ripening are respected in order to obtain a well balanced wine with just the right levels of sweetness and acidity. The wine undergoes a period of cold maceration that usually lasts for 2 or 3 days. Fermentation takes place at a controlled temperature in stainless steel tanks that never rises above 25ºC. Fermentation lasts between 4 and 6 days resulting in an elegant, well structured wine that is designed to be consumed when young.
Tasting notes: Intense dark red. Aromas of black and red fruits and a hint of green pepper. Fruity and vegetal characteristics, this elegant and full bodied wine has good tannin and structure and a long balanced finish.
Food pairing: Due to its complexity and variety of shades, this wine is a perfect accompaniment to roast vegetables, pork dishes, rice dishes, stew or roast lamb. Best served between 15 and 18ºC.
Origin: This wine is made from 100% Merlot grapes from the Castilla-La Mancha region of Spain. Merlot is the second most important grape variety used in the elaboration of best Bordeaux wines which has adapted well to the climate of Tierra de Castilla, and there are around 2.000 Ha of vineyard dedicated to it.
Winemaking: Strict controls on ripening are respected in order to obtain a well balanced wine with just the right levels of sweetness and acidity. The wine undergoes a period of cold maceration that lasts from 3 to 4 days. Fermentation takes place in stainless steel tanks at a controlled temperature that does not rise above 25º C. The fermentation lasts from 6 to 8 days, resulting in a wine with good structure that is designed to be consumed young.
Tasting notes: Deep red colour with complex aromas of plum and black cherry. The palate is rich and well defined, with soft tannins that contribute to enhance this elegant and well balanced wine.
Food pairing: A perfect accompaniment to rice, pork and lamb dishes. Serve between 15 and 18ºC.
Origin: This wine is made from 100% Shiraz grapes from the Castilla-La Mancha region of Spain. This variety of grape is perfectly adapted to the Tierra de Castilla region, and currently there are over 30,000 Ha dedicated to its production. Very cold winters and very hot summers characterise the extreme continental climate of the region. The limestone and argillaceous soils are at an altitude of 700 metres and rain fall is scarce with a maximum of 600 mm and minimum of 300 mm per annum.
Winemaking: Strict controls on ripening are respected in order to obtain a well balanced wine with just the right levels of sweetness and acidity. The wine undergoes a period of cold maceration that lasts from 3 to 4 days. Fermentation takes place in stainless steel tanks at a controlled temperature that does not rise above 25º C. The fermentation lasts from 6 to 8 days, resulting in a well-structured wine that is designed to be consumed young.
Tasting notes: Rich cherry red colour. Aromas of violet, plum and black fruit. The palate is smooth, with blackcurrant and blackberry flavours, and rich tannins.
Food pairing: A perfect accompaniment to rice, pork and lamb dishes. Serve between 15 and 18ºC.
Origin: This wine is made from 100% Tempranillo grapes from the Castilla-La Mancha region of Spain. Tempranillo is the Spanish grape variety par excellence and it is grown widely throughout the region. The quality of the wines produced from this grape is well known, as much for the young wines as the older oak aged wines.
Winemaking: Strict controls on ripening are respected in order to obtain a well balanced wine with just the right levels of sweetness and acidity. The wine undergoes a short period of cold maceration that lasts for around 3 to 4 days. Fermentation takes place in stainless steel tanks at a controlled temperature that does not rise above 25º C. The fermentation lasts from 8 to 10 days, in order to obtain the optimum balance of tannins and fruit. Maturation is completed with a short period of aging in barrel for a duration of 4 months to increase the sensation of sweet tannin and body.
Tasting notes: Deep red colour with purple tones. Aromas of red and black berries, with a hint of violet. Concentred black fruits flavours, with a perfect balance of fruit and tannins and a touch of toasted oak.
Food pairing: Ideal with meat or game dishes, or paté. Serve between 15 and 18ºC.
Origin: The Consigna Rosado Tempranillo is made from pure Tempranillo grapes from the Castilla-La Mancha region of Spain. Very cold winters and very hot summers characterise the extreme continental climate of the region. The limestone and argillaceous soils are at an altitude of 700 metres and rain fall is scarce.
Winemaking: Strict controls on ripening are respected in order to obtain a well balanced wine with just the right levels of sweetness, acidity and phenols. It is made using the traditional rosé method to ensure that it acquires its typical colour. Firstly the wine undergoes a short period of cold maceration that lasts between 10 to 12 hours. Next, fermentation takes place at a controlled temperature of 18ºC. Fermentation lasts for around 10 days resulting in a light, clean and fruity wine.
Tasting notes: Deep pink colour. Aromas of fresh fruit with hints of red berries. Rich and balanced on the palate this rosé is light, clean, fresh, fruity, moderately acidic and has a long-lasting finish.
Food pairing: Ideal with seafood, fish dishes and soups. Best served cold, at 8 to 12º C.
