100% green.
Certified organic natural viticulture treated in a special way, seeking a lower yield in order to obtain a higher maturity.
"Return to nature what man has stolen" THE VINEYARD
Board Characteristics
Store: Own Vineyards, in Bodega Menade, Rueda (Valladolid)
DO Rueda
Grade: 15,5%
Variety: 100% Verdejo
Operating temperature: 8-10ºC
CATA's notes: Golden color, iridescence of old gold, clean and crystalline.
On the nose: Minerals reminiscent of wet ground. Fruit aromas, like ripe apple; and honeyed, with pastry cream and roasted apples. Memories of saltpeter.
In mouth: Very voluminous unctuous entry, although delicacy is its greatest attribute. Perfect balance between sweet sensation and very subtle salinity. Memories of our origins, an infinite wine that represents nature in its purest form.
Preparation: Smenade supernatural is a white wine made with the variety green through the winery Menade as VT Castilla y León en Spain.
The bunches with which the wine is made Menade's Supernatural they are selected and harvested manually. Upon reaching the winery, the grapes ferment under their own native yeasts. The resulting wine undergoes spontaneous malolactic fermentation and is aged for 30 months in vats and used oak barrels. The wine is bottled without the addition of sulfur and undergoes a refinement in the cellar for a further six months, before being released on the market.
La Menade Winery was founded in 2005 but has a centuries-old winemaking tradition whose experience is evident in each of the wines it makes and which are a faithful reflection of the environment where they are born, thanks to minimal intervention work that enhances the expression of the terroir and that of each of its varieties.
Menade's Supernatural is a wine of patience, a tribute to nature that is shaped over time in which the variety green He is raised and grown without makeup and expresses his maturity and wisdom with supernatural authenticity.
Pairing: in Made in Spain Gourmet We recommend it with smoked meats, baked or grilled white fish, fish rice dishes, roast chicken, and aged sheep cheeses.
The vineyard
The key is to combine tradition and technology to pamper the vines. It is about seeking an alliance with the environment to take advantage of the resources it provides, take care of it through traditional cultural practices. At Menade they replace chemical treatments with other natural techniques, such as plant infusions (nettles, cinnamon...) or whey, which are more respectful of the soil, the vine and yeasts. Far from being enemies, the insects that populate the Menade vineyard are faithful allies for the prevention of pests. First they are attracted with aromatic extracts to act as predators and then rest in their 'hotels', pollination gardens full of aromatic plants where insects and reptiles live in harmony. The ecosystem of the farms is completed with a series of shrubs and mobile trees in order to improve the biodiversity that populates the vineyard. A polyspecific garden with more than 40 species from Castilla y León that is alive all year round welcomes the winery. All these practices have an impact on the final result of the wines, because in addition to tasting good, they feel good. They make wines free of allergens and histamines. Through all these mechanisms, Menade has taken a step beyond the ecological label. They are no longer green, they are natural.
WHERE 40 SPECIES LIVE
The also called Bodegas Menade Pollination Garden is a large polyspecific garden with native species from Castilla y León that is alive all year round, for this reason perennial and cauda species have been used in order to develop a large floral circuit for all kinds of insects. , looking for a great entomological variety.
The large Insect Hotel contains 40 species representative of the different strata of the ecosystem. In the lower plane, at ground level, small-stemmed, aromatic species such as lavender, sage or different types of rosemary have been planted.
On the medium level, it has opted for wild roses, red lavender, blackthorns, elders and wild brambles, among other.
The plants and trees installed in Bodegas Menade come from outdoor crops with chopped roots, that is, a reinforced root system. A studied environmental restoration procedure in an area marked by progressive desertification, due to the climatic characteristics of the area and cultural practices that are not respectful of the environment.
Although the largest Menade Pollination Garden is located close to the winery's facilities in Rueda, there are also other small hotels in the different parcels of the estate.
The creation of these micro-ecosystems, suppose a Habitat for insects and birds that predator other insects, harmful to bunches. That is to say, the floral species will become 'hiding places', improve environmental richness and allow a balance between flora and fauna.
A studied environmental restoration procedure in an area marked by progressive desertification, due to climatic characteristics and cultural practices that are not respectful of the environment.
MENADE FARM
Menade is full of life, we want to contribute to our environment what one day man took from it.
Every morning they are greeted by a couple of zamorana breed donkeys, in danger of extinction, called Zamo and Rana. Two precious long-haired donkeys, which bring a lot of joy and help them keep the small ecosystem we are creating even more alive, attract insects and we can take advantage of their organic fertilizer.
the companions of stay of the donkeys are chickens and geese, part of the Menade Farm that will continue to grow to promote a habitat in which fauna and flora live in harmony. A life cycle.
DO RUEDA
The Rueda Denomination of Origin was recognized on the January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety: the Verdejo.
"The area covered by the DO Rueda is specialized in the production of white wines."
The Denomination of Origin Rueda has some very favorable natural resources for the production of high quality wines, being an area specialized in the elaboration of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin.
The production area covered by the DO Rueda is located in the Community of Castilla y León and is integrated by 74 municipalities, of which 53 are located to the south of the province of Valladolid, 17 to the west of Segovia and 4 to the north of Ávila.
The different cultivated grape varieties are distributed irregularly throughout the different municipalities that make up the DO Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest area.
The Verdejo grape has lived for more than ten centuries in the Denomination of Origin Rueda. The genius of him is determined by his aroma and flavor, with nuances of scrubland grass, with fruity touches and excellent acidity.
The extract, the personality factor of great white wines, is perceptible due to its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a great fruity expression.
They are wines of great harmony, whose memory after passing through the mouth invites you to continue with the tasting.
Continental weather
The DO Rueda rises between 700 and 870 meters above sea level, with flat but high lands, which endure cold and very long winters, short springs with late frosts and hot and dry summers, only altered by inopportune storms. This factor forces the vines to look for their water resources in the depths of the subsoil, more than in other areas of Europe.
The DO Rueda is located in the central sector of the depression formed by the Duero River, constituting a plateau with gentle reliefs and slopes subjected to the Atlantic winds. Wide alluvial and diluvial terraces on the banks of the Duero and its tributaries Trabancos, Zapardiel and Adaja. Brown soils, rich in calcium and magnesium, easy to till and stony with good aeration and drainage and limestone outcrops at the highest levels of the undulations. Permeable and sound, their texture varies from sandy to silty.
The pH. of its lands fluctuates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravy” soils where the best DO Rueda vineyards are located.
Varieties white grapes
The DO Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its autochthonous variety, the Verdejo
The strong personality of the Verdejo (main variety), the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the best of itself to the wine, make up the profile of Rueda white wines.
The varieties have been appearing throughout the history of the DO Rueda. In the 30 years, the variety begins to be planted in the area Fine Palomino, origin of fortified flor wines, with a higher yield than other varieties and capable of producing wines similar to those of Jerez, highly demanded at that time. Thus, it became the majority variety in the Medina region at that time (the CRDO Rueda does not allow new plantings of this variety). It is a variety that produces light wines with low acidity, very suitable for making wines with biological aging.
Variety Viura, with its reputation from La Rioja, began to cultivate in the 50s, a time when the classic white model passed through the wooden barrel. This variety gave the aristocratic touch of Castilian table wine, since those were times in which the virtues of the Verdejo were yet to be discovered and it was cultivated at the same time, at the extremes of generous and popular. It is used in white wines providing greater lightness and a point of acidity.
La Sauvignon Blanc (main variety) made an appearance in the years 70. Originally from the French Loire, it adds a floral component with aromas of grapefruit and passion fruit, compared to the flint touch of the Sauvignon del Loire, differences mainly due to the greater number of hours of sun when compared to the Loire and Bordeaux. However, they have in common the short vegetative period, which in the French zone is due to the northern latitude and in the Castilian zone to the altitude. The DO Rueda is a pioneer in the adoption of this French variety, which gives this region a modern and international character.
La Viognier, authorized in 2019, It is a variety that provides aromas of stone fruit and honey with hints of muscatel.
La Chardonnays, authorized in 2019, It is a variety with a medium-low aromatic intensity that provides the wine with notes of ripe fruit and which, over time, can express aromas of butter and walnuts.
Certified organic natural viticulture treated in a special way, seeking a lower yield in order to obtain a higher maturity.
"Return to nature what man has stolen" THE VINEYARD
Store: Own Vineyards, in Bodega Menade, Rueda (Valladolid)
DO Rueda
Add: 1967
Grade: 15,5%
Variety: Verdejo and Palomino
Operating temperature: 8-10ºC
CATA's notes: Amber, old gold color.
On the nose: "rancid" or oxidative style. Aromas of veil flower, dried fruits, dried apricot type fruit. On the nose, memories of the history of the Sanz family. Spectacular.
In the mouth: A wine full of sensations on the palate. Fine, structured, saline, round, very complex and balanced. It's all is nothing. It is adored.
Preparation: Menade worshiped It is a generous wine of the varieties verdejo and fine palomino made by the winery Menade as wine from Castilla y León, en Spain.
Menade worshiped It is a wine that tells a story, whose heart is not only made up of an old solera of wines raised under a flower veil, it also carries in its essence the hands and effort of grandparents, parents and children who year after year fed it with new wine to preserve this essence of life.
The solera originated thanks to a strictly manual harvest and was transported in mule carts. The bunches went through a vertical mechanical press dating from 1900 to obtain the musts that fermented under their native yeasts and the resulting wine was topped with vinous alcohol before going to oxidative aging where, already inside the boots, the wine developed from Spontaneously, a layer of yeast known as the flower veil emerges mainly during spring and protects the wine from oxidation, providing it with interesting organoleptic properties.
When the veil disappeared, the oxidative aging period began through the soleras and criaderas system. The oldest solera that is conserved dates from 1967 and it was not until 2018 that the first extraction was made with the aim of reactivating the traditional system of criaderas and soleras.
Menade worshiped It acquires through this artisan process all its personality. It is bottled "en rama", that is, without filtering or clarifying. It is a "rancid" style wine that contains in each drop a story, a feeling, the feeling of the family Sanz which he now shares with all wine lovers.
Pairing: At Made in Spain Gourmet we recommend it with Stuffed Eggplants, Appetizers, Marinades, such as mussels or quails. Also with smoked and cured cheeses.
The vineyard
The key is to combine tradition and technology to pamper the vines. It is about seeking an alliance with the environment to take advantage of the resources it provides, take care of it through traditional cultural practices. At Menade they replace chemical treatments with other natural techniques, such as plant infusions (nettles, cinnamon...) or whey, which are more respectful of the soil, the vine and yeasts. Far from being enemies, the insects that populate the Menade vineyard are faithful allies for the prevention of pests. First they are attracted with aromatic extracts to act as predators and then rest in their 'hotels', pollination gardens full of aromatic plants where insects and reptiles live in harmony. The ecosystem of the farms is completed with a series of shrubs and mobile trees in order to improve the biodiversity that populates the vineyard. A polyspecific garden with more than 40 species from Castilla y León that is alive all year round welcomes the winery. All these practices have an impact on the final result of the wines, because in addition to tasting good, they feel good. They make wines free of allergens and histamines. Through all these mechanisms, Menade has taken a step beyond the ecological label. They are no longer green, they are natural.
WHERE 40 SPECIES LIVE
The also called Bodegas Menade Pollination Garden is a large polyspecific garden with native species from Castilla y León that is alive all year round, for this reason perennial and cauda species have been used in order to develop a large floral circuit for all kinds of insects. , looking for a great entomological variety.
The large Insect Hotel contains 40 species representative of the different strata of the ecosystem. In the lower plane, at ground level, small-stemmed, aromatic species such as lavender, sage or different types of rosemary have been planted.
On the medium level, it has opted for wild roses, red lavender, blackthorns, elders and wild brambles, among other.
The plants and trees installed in Bodegas Menade come from outdoor crops with chopped roots, that is, a reinforced root system. A studied environmental restoration procedure in an area marked by progressive desertification, due to the climatic characteristics of the area and cultural practices that are not respectful of the environment.
Although the largest Menade Pollination Garden is located close to the winery's facilities in Rueda, there are also other small hotels in the different parcels of the estate.
The creation of these micro-ecosystems, suppose a Habitat for insects and birds that predator other insects, harmful to bunches. That is to say, the floral species will become 'hiding places', improve environmental richness and allow a balance between flora and fauna.
A studied environmental restoration procedure in an area marked by progressive desertification, due to climatic characteristics and cultural practices that are not respectful of the environment.
MENADE FARM
Menade is full of life, we want to contribute to our environment what one day man took from it.
Every morning they are greeted by a couple of zamorana breed donkeys, in danger of extinction, called Zamo and Rana. Two precious long-haired donkeys, which bring a lot of joy and help them keep the small ecosystem we are creating even more alive, attract insects and we can take advantage of their organic fertilizer.
the companions of stay of the donkeys are chickens and geese, part of the Menade Farm that will continue to grow to promote a habitat in which fauna and flora live in harmony. A life cycle.
DO RUEDA
The Rueda Denomination of Origin was recognized on the January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety: the Verdejo.
"The area covered by the DO Rueda is specialized in the production of white wines."
The Denomination of Origin Rueda has some very favorable natural resources for the production of high quality wines, being an area specialized in the elaboration of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin.
The production area covered by the DO Rueda is located in the Community of Castilla y León and is integrated by 74 municipalities, of which 53 are located to the south of the province of Valladolid, 17 to the west of Segovia and 4 to the north of Ávila.
The different cultivated grape varieties are distributed irregularly throughout the different municipalities that make up the DO Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest area.
The Verdejo grape has lived for more than ten centuries in the Denomination of Origin Rueda. The genius of him is determined by his aroma and flavor, with nuances of scrubland grass, with fruity touches and excellent acidity.
The extract, the personality factor of great white wines, is perceptible due to its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a great fruity expression.
They are wines of great harmony, whose memory after passing through the mouth invites you to continue with the tasting.
Continental weather
The DO Rueda rises between 700 and 870 meters above sea level, with flat but high lands, which endure cold and very long winters, short springs with late frosts and hot and dry summers, only altered by inopportune storms. This factor forces the vines to look for their water resources in the depths of the subsoil, more than in other areas of Europe.
The DO Rueda is located in the central sector of the depression formed by the Duero River, constituting a plateau with gentle reliefs and slopes subjected to the Atlantic winds. Wide alluvial and diluvial terraces on the banks of the Duero and its tributaries Trabancos, Zapardiel and Adaja. Brown soils, rich in calcium and magnesium, easy to till and stony with good aeration and drainage and limestone outcrops at the highest levels of the undulations. Permeable and sound, their texture varies from sandy to silty.
The pH. of its lands fluctuates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravy” soils where the best DO Rueda vineyards are located.
Varieties white grapes
The DO Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its autochthonous variety, the Verdejo
The strong personality of the Verdejo (main variety), the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the best of itself to the wine, make up the profile of Rueda white wines.
The varieties have been appearing throughout the history of the DO Rueda. In the 30 years, the variety begins to be planted in the area Fine Palomino, origin of fortified flor wines, with a higher yield than other varieties and capable of producing wines similar to those of Jerez, highly demanded at that time. Thus, it became the majority variety in the Medina region at that time (the CRDO Rueda does not allow new plantings of this variety). It is a variety that produces light wines with low acidity, very suitable for making wines with biological aging.
Variety Viura, with its reputation from La Rioja, began to cultivate in the 50s, a time when the classic white model passed through the wooden barrel. This variety gave the aristocratic touch of Castilian table wine, since those were times in which the virtues of the Verdejo were yet to be discovered and it was cultivated at the same time, at the extremes of generous and popular. It is used in white wines providing greater lightness and a point of acidity.
La Sauvignon Blanc (main variety) made an appearance in the years 70. Originally from the French Loire, it adds a floral component with aromas of grapefruit and passion fruit, compared to the flint touch of the Sauvignon del Loire, differences mainly due to the greater number of hours of sun when compared to the Loire and Bordeaux. However, they have in common the short vegetative period, which in the French zone is due to the northern latitude and in the Castilian zone to the altitude. The DO Rueda is a pioneer in the adoption of this French variety, which gives this region a modern and international character.
La Viognier, authorized in 2019, It is a variety that provides aromas of stone fruit and honey with hints of muscatel.
La Chardonnays, authorized in 2019, It is a variety with a medium-low aromatic intensity that provides the wine with notes of ripe fruit and which, over time, can express aromas of butter and walnuts.
100% Verdejo wine.
Certified organic natural viticulture treated in a special way, seeking a lower yield in order to obtain a higher maturity.
"Return to nature what man has stolen" THE VINEYARD
Store: Own Vineyards, in Bodega Menade, Rueda (Valladolid)
DO Rueda
Grade: 12,5%
Variety: 100% Verdejo
Operating temperature: 8-10ºC
CATA's notes: Predominance of yellow, bathed with golden reflections.
On the nose: Immediate presence of minerals, smoked and ripe fruits. Unforgettable herbaceous streams - thyme, bay leaf and fennel.
In the mouth: Complex, fatty, enriching with a lot of volume with an extensive and fresh aftertaste. Elegance, personality, finesse and typicality come together in the end of this wine.
Preparation: The Menade Mission which is a wine that is made with bunches that come from 18 plots located in different towns of Castilla y Leon and that they are grown in a way that is respectful of the environment.
The harvest is carried out manually and the bunches, upon reaching the winery, are pressed whole. The must is fermented with its native yeasts in stainless steel tanks. The resulting wine is aged for around 10 months in 500-liter French oak barrels, 5.000 and 10.000-liter tanks and jars of different capacities that have been made in part with clays from the estates of Menade, a whole return to the origins.
After aging, the wine The Menade Mission It rests in the bottle for a minimum of two years before its release on the market.
Pairing: At Made in Spain Gourme we recommend it alone, in appetizers, with grilled seafood, in lightly seasoned salads, with semi-cured sheep and vegan cheeses, with mushroom pâté, or with foie gras.
The vineyard
The key is to combine tradition and technology to pamper the vines. It is about seeking an alliance with the environment to take advantage of the resources it provides, take care of it through traditional cultural practices. At Menade they replace chemical treatments with other natural techniques, such as plant infusions (nettles, cinnamon...) or whey, which are more respectful of the soil, the vine and yeasts. Far from being enemies, the insects that populate the Menade vineyard are faithful allies for the prevention of pests. First they are attracted with aromatic extracts to act as predators and then rest in their 'hotels', pollination gardens full of aromatic plants where insects and reptiles live in harmony. The ecosystem of the farms is completed with a series of shrubs and mobile trees in order to improve the biodiversity that populates the vineyard. A polyspecific garden with more than 40 species from Castilla y León that is alive all year round welcomes the winery. All these practices have an impact on the final result of the wines, because in addition to tasting good, they feel good. They make wines free of allergens and histamines. Through all these mechanisms, Menade has taken a step beyond the ecological label. They are no longer green, they are natural.
WHERE 40 SPECIES LIVE
The also called Bodegas Menade Pollination Garden is a large polyspecific garden with native species from Castilla y León that is alive all year round, for this reason perennial and cauda species have been used in order to develop a large floral circuit for all kinds of insects. , looking for a great entomological variety.
The large Insect Hotel contains 40 species representative of the different strata of the ecosystem. In the lower plane, at ground level, small-stemmed, aromatic species such as lavender, sage or different types of rosemary have been planted.
On the medium level, it has opted for wild roses, red lavender, blackthorns, elders and wild brambles, among other.
The plants and trees installed in Bodegas Menade come from outdoor crops with chopped roots, that is, a reinforced root system. A studied environmental restoration procedure in an area marked by progressive desertification, due to the climatic characteristics of the area and cultural practices that are not respectful of the environment.
Although the largest Menade Pollination Garden is located close to the winery's facilities in Rueda, there are also other small hotels in the different parcels of the estate.
The creation of these micro-ecosystems, suppose a Habitat for insects and birds that predator other insects, harmful to bunches. That is to say, the floral species will become 'hiding places', improve environmental richness and allow a balance between flora and fauna.
A studied environmental restoration procedure in an area marked by progressive desertification, due to climatic characteristics and cultural practices that are not respectful of the environment.
MENADE FARM
Menade is full of life, we want to contribute to our environment what one day man took from it.
Every morning they are greeted by a couple of zamorana breed donkeys, in danger of extinction, called Zamo and Rana. Two precious long-haired donkeys, which bring a lot of joy and help them keep the small ecosystem we are creating even more alive, attract insects and we can take advantage of their organic fertilizer.
the companions of stay of the donkeys are chickens and geese, part of the Menade Farm that will continue to grow to promote a habitat in which fauna and flora live in harmony. A life cycle.
DO RUEDA
The Rueda Denomination of Origin was recognized on the January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety: the Verdejo.
"The area covered by the DO Rueda is specialized in the production of white wines."
The Denomination of Origin Rueda has some very favorable natural resources for the production of high quality wines, being an area specialized in the elaboration of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin.
The production area covered by the DO Rueda is located in the Community of Castilla y León and is integrated by 74 municipalities, of which 53 are located to the south of the province of Valladolid, 17 to the west of Segovia and 4 to the north of Ávila.
The different cultivated grape varieties are distributed irregularly throughout the different municipalities that make up the DO Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest area.
The Verdejo grape has lived for more than ten centuries in the Denomination of Origin Rueda. The genius of him is determined by his aroma and flavor, with nuances of scrubland grass, with fruity touches and excellent acidity.
The extract, the personality factor of great white wines, is perceptible due to its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a great fruity expression.
They are wines of great harmony, whose memory after passing through the mouth invites you to continue with the tasting.
Continental weather
The DO Rueda rises between 700 and 870 meters above sea level, with flat but high lands, which endure cold and very long winters, short springs with late frosts and hot and dry summers, only altered by inopportune storms. This factor forces the vines to look for their water resources in the depths of the subsoil, more than in other areas of Europe.
gravelly soilThe DO Rueda is located in the central sector of the depression formed by the Duero River, constituting a plateau with gentle reliefs and slopes subjected to the Atlantic winds. Extensive alluvial and diluvial terraces on the banks of the Duero and its tributaries Trabancos, Zapardiel and Adaja.
Brown soils, rich in calcium and magnesium, easy to till and stony with good aeration and drainage and limestone outcrops at the highest levels of the undulations. Permeable and sound, their texture varies from sandy to silty.
The pH. of its lands fluctuates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravy” soils where the best DO Rueda vineyards are located.
Varieties white grapes
The DO Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its autochthonous variety, the Verdejo
The strong personality of the Verdejo (main variety), the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the best of itself to the wine, make up the profile of Rueda white wines.
The varieties have been appearing throughout the history of the DO Rueda. In the 30 years, the variety begins to be planted in the area Fine Palomino, origin of fortified flor wines, with a higher yield than other varieties and capable of producing wines similar to those of Jerez, highly demanded at that time. Thus, it became the majority variety in the Medina region at that time (the CRDO Rueda does not allow new plantings of this variety). It is a variety that produces light wines with low acidity, very suitable for making wines with biological aging.
Variety Viura, with its reputation from La Rioja, began to cultivate in the 50s, a time when the classic white model passed through the wooden barrel. This variety gave the aristocratic touch of Castilian table wine, since those were times in which the virtues of the Verdejo were yet to be discovered and it was cultivated at the same time, at the extremes of generous and popular. It is used in white wines providing greater lightness and a point of acidity.
La Sauvignon Blanc (main variety) made an appearance in the years 70. Originally from the French Loire, it adds a floral component with aromas of grapefruit and passion fruit, compared to the flint touch of the Sauvignon del Loire, differences mainly due to the greater number of hours of sun when compared to the Loire and Bordeaux. However, they have in common the short vegetative period, which in the French zone is due to the northern latitude and in the Castilian zone to the altitude. The DO Rueda is a pioneer in the adoption of this French variety, which gives this region a modern and international character.
La Viognier, authorized in 2019, It is a variety that provides aromas of stone fruit and honey with hints of muscatel.
La Chardonnays, authorized in 2019, It is a variety with a medium-low aromatic intensity that provides the wine with notes of ripe fruit and which, over time, can express aromas of butter and walnuts.
100% Verdejo wine.
Certified organic natural viticulture treated in a special way, seeking a lower yield in order to obtain a higher maturity.
"Return to nature what man has stolen" THE VINEYARD
Store: Own Vineyards, in Bodega Menade, Rueda (Valladolid)
DO Rueda
Grade: 12,5%
Variety: 100% Verdejo
Operating temperature: 8-10ºC
CATA's notes: Nosso is a white wine with aromas reminiscent of stone fruits on the nose accompanied by herbal nuances reminiscent of thyme or fennel accompanied by a mineral touch. A subtle carbonic presence may appear that makes its palate even more refreshing and balanced, with a slightly bitter note at the end, a characteristic memory of the variety.
Preparation: The grape used comes from the Menade Estate, located at about 750 meters of altitude in the vicinity of the Duero. The soils are mainly clayey and stony.
Our It is made in a totally manual and natural way, without using harmful products for the cultivation in the different processes carried out.
After the harvest, the grape of Our It is quickly transported to the cellar, where the grains are first left to ferment with wild yeasts at temperatures ranging between 18° and 24°.
After the alcoholic fermentation, we allow the development of the malolactic fermentation with the yeasts themselves; which gives the wine smoothness, volume and microbiological stability to be enjoyed anywhere in the world. Nosso is finally aged with its skins for between four and five months.
Pairing: At Made in Spoain Gourmet we recommend it Alone, as an aperitif, with grilled seafood, lightly seasoned salads, with crackers with Foie, mushroom pâté, creamy cheeses.
The vineyard
The key is to combine tradition and technology to pamper the vines. It is about seeking an alliance with the environment to take advantage of the resources it provides, take care of it through traditional cultural practices. At Menade they replace chemical treatments with other natural techniques, such as plant infusions (nettles, cinnamon...) or whey, which are more respectful of the soil, the vine and yeasts. Far from being enemies, the insects that populate the Menade vineyard are faithful allies for the prevention of pests. First they are attracted with aromatic extracts to act as predators and then rest in their 'hotels', pollination gardens full of aromatic plants where insects and reptiles live in harmony. The ecosystem of the farms is completed with a series of shrubs and mobile trees in order to improve the biodiversity that populates the vineyard. A polyspecific garden with more than 40 species from Castilla y León that is alive all year round welcomes the winery. All these practices have an impact on the final result of the wines, because in addition to tasting good, they feel good. They make wines free of allergens and histamines. Through all these mechanisms, Menade has taken a step beyond the ecological label. They are no longer green, they are natural.
WHERE 40 SPECIES LIVE
The also called Bodegas Menade Pollination Garden is a large polyspecific garden with native species from Castilla y León that is alive all year round, for this reason perennial and cauda species have been used in order to develop a large floral circuit for all kinds of insects. , looking for a great entomological variety.
The large Insect Hotel contains 40 species representative of the different strata of the ecosystem. In the lower plane, at ground level, small-stemmed, aromatic species such as lavender, sage or different types of rosemary have been planted.
On the medium level, it has opted for wild roses, red lavender, blackthorns, elders and wild brambles, among other.
The plants and trees installed in Bodegas Menade come from outdoor crops with chopped roots, that is, a reinforced root system. A studied environmental restoration procedure in an area marked by progressive desertification, due to the climatic characteristics of the area and cultural practices that are not respectful of the environment.
Although the largest Menade Pollination Garden is located close to the winery's facilities in Rueda, there are also other small hotels in the different parcels of the estate.
The creation of these micro-ecosystems, suppose a Habitat for insects and birds that predator other insects, harmful to bunches. That is to say, the floral species will become 'hiding places', improve environmental richness and allow a balance between flora and fauna.
A studied environmental restoration procedure in an area marked by progressive desertification, due to climatic characteristics and cultural practices that are not respectful of the environment.
MENADE FARM
Menade is full of life, we want to contribute to our environment what one day man took from it.
Every morning they are greeted by a couple of zamorana breed donkeys, in danger of extinction, called Zamo and Rana. Two precious long-haired donkeys, which bring a lot of joy and help them keep the small ecosystem we are creating even more alive, attract insects and we can take advantage of their organic fertilizer.
the companions of stay of the donkeys are chickens and geese, part of the Menade Farm that will continue to grow to promote a habitat in which fauna and flora live in harmony. A life cycle.
DO RUEDA
The Rueda Denomination of Origin was recognized on the January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety: the Verdejo.
"The area covered by the DO Rueda is specialized in the production of white wines."
The Denomination of Origin Rueda has some very favorable natural resources for the production of high quality wines, being an area specialized in the elaboration of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin.
The production area covered by the DO Rueda is located in the Community of Castilla y León and is integrated by 74 municipalities, of which 53 are located to the south of the province of Valladolid, 17 to the west of Segovia and 4 to the north of Ávila.
The different cultivated grape varieties are distributed irregularly throughout the different municipalities that make up the DO Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest area.
The Verdejo grape has lived for more than ten centuries in the Denomination of Origin Rueda. The genius of him is determined by his aroma and flavor, with nuances of scrubland grass, with fruity touches and excellent acidity.
The extract, the personality factor of great white wines, is perceptible due to its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a great fruity expression.
They are wines of great harmony, whose memory after passing through the mouth invites you to continue with the tasting.
Continental weather
The DO Rueda rises between 700 and 870 meters above sea level, with flat but high lands, which endure cold and very long winters, short springs with late frosts and hot and dry summers, only altered by inopportune storms. This factor forces the vines to look for their water resources in the depths of the subsoil, more than in other areas of Europe.
gravelly soilThe DO Rueda is located in the central sector of the depression formed by the Duero River, constituting a plateau with gentle reliefs and slopes subjected to the Atlantic winds. Extensive alluvial and diluvial terraces on the banks of the Duero and its tributaries Trabancos, Zapardiel and Adaja.
Brown soils, rich in calcium and magnesium, easy to till and stony with good aeration and drainage and limestone outcrops at the highest levels of the undulations. Permeable and sound, their texture varies from sandy to silty.
The pH. of its lands fluctuates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravy” soils where the best DO Rueda vineyards are located.
Varieties white grapes
The DO Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its autochthonous variety, the Verdejo
The strong personality of the Verdejo (main variety), the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the best of itself to the wine, make up the profile of Rueda white wines.
The varieties have been appearing throughout the history of the DO Rueda. In the 30 years, the variety begins to be planted in the area Fine Palomino, origin of fortified flor wines, with a higher yield than other varieties and capable of producing wines similar to those of Jerez, highly demanded at that time. Thus, it became the majority variety in the Medina region at that time (the CRDO Rueda does not allow new plantings of this variety). It is a variety that produces light wines with low acidity, very suitable for making wines with biological aging.
Variety Viura, with its reputation from La Rioja, began to cultivate in the 50s, a time when the classic white model passed through the wooden barrel. This variety gave the aristocratic touch of Castilian table wine, since those were times in which the virtues of the Verdejo were yet to be discovered and it was cultivated at the same time, at the extremes of generous and popular. It is used in white wines providing greater lightness and a point of acidity.
La Sauvignon Blanc (main variety) made an appearance in the years 70. Originally from the French Loire, it adds a floral component with aromas of grapefruit and passion fruit, compared to the flint touch of the Sauvignon del Loire, differences mainly due to the greater number of hours of sun when compared to the Loire and Bordeaux. However, they have in common the short vegetative period, which in the French zone is due to the northern latitude and in the Castilian zone to the altitude. The DO Rueda is a pioneer in the adoption of this French variety, which gives this region a modern and international character.
La Viognier, authorized in 2019, It is a variety that provides aromas of stone fruit and honey with hints of muscatel.
La Chardonnays, authorized in 2019, It is a variety with a medium-low aromatic intensity that provides the wine with notes of ripe fruit and which, over time, can express aromas of butter and walnuts.
100% Verdejo wine.
Certified organic natural viticulture treated in a special way, seeking a lower yield in order to obtain a higher maturity.
"Return to nature what man has stolen" THE VINEYARD
Board Characteristics
Store: Own Vineyards, in Bodega Menade, Rueda (Valladolid)
DO Rueda
Grade: 13,5%
Variety: 100% Verdejo
Operating temperature: 8-10ºC
CATA's notes: Menade Verdejo is a white wine with aromas reminiscent of white fruits on the nose, accompanied by herbaceous notes of fennel, bay leaf and thyme. In the mouth it is tasty, fresh and balanced with a subtly bitter finish, very varietal. A truly typical Verdejo, with a long and elegant finish.
Preparation:
The average age of the vines is between 20 and 25 years. The soil is calcareous and stony clay with abundant edges.
Climate: Continental climate, characterized by very cold winters and very hot summers, with large day / night temperature fluctuations.
There are three different types of harvest: green (day and manual), night and mechanized. Inertization with carbonic snow (-80 ° C) from the moment of its collection and until its pressing, which allows the wine to be made without any addition of sulfur.
Vinification: it is carried out in a stainless steel tank with wild yeasts. Controlled temperature between 18 and 22ºC. The deposits are of different capacities, thus being able to separate the different parcels / payments according to the differentiation of structures and soil compositions. Subsequent maturation of the wine in its sediments for a controlled time.
Bottling: clarification with bentonite, natural stabilization against cold, filtration before bottling.
Pairing: At Made in Spain Gourmet we recommend it with white fish, fresh and soft cured cheeses, seafood pasta, fish rice dishes.
The vineyard
The key is to combine tradition and technology to pamper the vines. It is about seeking an alliance with the environment to take advantage of the resources it provides, take care of it through traditional cultural practices. At Menade they replace chemical treatments with other natural techniques, such as plant infusions (nettles, cinnamon...) or whey, which are more respectful of the soil, the vine and yeasts. Far from being enemies, the insects that populate the Menade vineyard are faithful allies for the prevention of pests. First they are attracted with aromatic extracts to act as predators and then rest in their 'hotels', pollination gardens full of aromatic plants where insects and reptiles live in harmony. The ecosystem of the farms is completed with a series of shrubs and mobile trees in order to improve the biodiversity that populates the vineyard. A polyspecific garden with more than 40 species from Castilla y León that is alive all year round welcomes the winery. All these practices have an impact on the final result of the wines, because in addition to tasting good, they feel good. They make wines free of allergens and histamines. Through all these mechanisms, Menade has taken a step beyond the ecological label. They are no longer green, they are natural.
WHERE 40 SPECIES LIVE
The also called Bodegas Menade Pollination Garden is a large polyspecific garden with native species from Castilla y León that is alive all year round, for this reason perennial and cauda species have been used in order to develop a large floral circuit for all kinds of insects. , looking for a great entomological variety.
The large Insect Hotel contains 40 species representative of the different strata of the ecosystem. In the lower plane, at ground level, small-stemmed, aromatic species such as lavender, sage or different types of rosemary have been planted.
On the medium level, it has opted for wild roses, red lavender, blackthorns, elders and wild brambles, among other.
The plants and trees installed in Bodegas Menade come from outdoor crops with chopped roots, that is, a reinforced root system. A studied environmental restoration procedure in an area marked by progressive desertification, due to the climatic characteristics of the area and cultural practices that are not respectful of the environment.
Although the largest Menade Pollination Garden is located close to the winery's facilities in Rueda, there are also other small hotels in the different parcels of the estate.
The creation of these micro-ecosystems, suppose a Habitat for insects and birds that predator other insects, harmful to bunches. That is to say, the floral species will become 'hiding places', improve environmental richness and allow a balance between flora and fauna.
A studied environmental restoration procedure in an area marked by progressive desertification, due to climatic characteristics and cultural practices that are not respectful of the environment.
MENADE FARM
Menade is full of life, we want to contribute to our environment what one day man took from it.
Every morning they are greeted by a couple of zamorana breed donkeys, in danger of extinction, called Zamo and Rana. Two precious long-haired donkeys, which bring a lot of joy and help them keep the small ecosystem we are creating even more alive, attract insects and we can take advantage of their organic fertilizer.
the companions of stay of the donkeys are chickens and geese, part of the Menade Farm that will continue to grow to promote a habitat in which fauna and flora live in harmony. A life cycle.
DO RUEDA
The Rueda Denomination of Origin was recognized on the January 12, 1980 by order of the Ministry of Agriculture, being the first Denomination of Origin recognized in the Autonomous Community of Castilla y León, after several years working for the recognition and protection of its native variety: the Verdejo.
"The area covered by the DO Rueda is specialized in the production of white wines."
The Denomination of Origin Rueda has some very favorable natural resources for the production of high quality wines, being an area specialized in the elaboration of white wines, of wide international recognition. Likewise, since August 5, 2008, red and rosé wines are covered by the Rueda Designation of Origin.
The production area covered by the DO Rueda is located in the Community of Castilla y León and is integrated by 74 municipalities, of which 53 are located to the south of the province of Valladolid, 17 to the west of Segovia and 4 to the north of Ávila.
The different cultivated grape varieties are distributed irregularly throughout the different municipalities that make up the DO Rueda. However, the vineyard reaches its highest concentration and intensity in the municipalities of La Seca, Rueda and Serrada. It is the vineyard of the Verdejo variety that occupies the largest area.
The Verdejo grape has lived for more than ten centuries in the Denomination of Origin Rueda. The genius of him is determined by his aroma and flavor, with nuances of scrubland grass, with fruity touches and excellent acidity.
The extract, the personality factor of great white wines, is perceptible due to its volume and its characteristic bitter touch that projects a flash of originality in the mouth, accompanied by a great fruity expression.
They are wines of great harmony, whose memory after passing through the mouth invites you to continue with the tasting.
Continental weather
The DO Rueda rises between 700 and 870 meters above sea level, with flat but high lands, which endure cold and very long winters, short springs with late frosts and hot and dry summers, only altered by inopportune storms. This factor forces the vines to look for their water resources in the depths of the subsoil, more than in other areas of Europe.
gravelly soilThe DO Rueda is located in the central sector of the depression formed by the Duero River, constituting a plateau with gentle reliefs and slopes subjected to the Atlantic winds. Extensive alluvial and diluvial terraces on the banks of the Duero and its tributaries Trabancos, Zapardiel and Adaja.
Brown soils, rich in calcium and magnesium, easy to till and stony with good aeration and drainage and limestone outcrops at the highest levels of the undulations. Permeable and sound, their texture varies from sandy to silty.
The pH. of its lands fluctuates between 7 and 8. This geological substratum has evolved on the surface towards brown soils on stony allochthonous deposits, giving rise to the typical “gravy” soils where the best DO Rueda vineyards are located.
Varieties white grapes
The DO Rueda is one of the few European wine regions specialized in the production of white wine and in the protection and development of its autochthonous variety, the Verdejo
The strong personality of the Verdejo (main variety), the adhesion of other varieties, as well as a vineyard that has learned to survive the harshness of its environment, almost hostile, to give the best of itself to the wine, make up the profile of Rueda white wines.
The varieties have been appearing throughout the history of the DO Rueda. In the 30 years, the variety begins to be planted in the area Fine Palomino, origin of fortified flor wines, with a higher yield than other varieties and capable of producing wines similar to those of Jerez, highly demanded at that time. Thus, it became the majority variety in the Medina region at that time (the CRDO Rueda does not allow new plantings of this variety). It is a variety that produces light wines with low acidity, very suitable for making wines with biological aging.
Variety Viura, with its reputation from La Rioja, began to cultivate in the 50s, a time when the classic white model passed through the wooden barrel. This variety gave the aristocratic touch of Castilian table wine, since those were times in which the virtues of the Verdejo were yet to be discovered and it was cultivated at the same time, at the extremes of generous and popular. It is used in white wines providing greater lightness and a point of acidity.
La Sauvignon Blanc (main variety) made an appearance in the years 70. Originally from the French Loire, it adds a floral component with aromas of grapefruit and passion fruit, compared to the flint touch of the Sauvignon del Loire, differences mainly due to the greater number of hours of sun when compared to the Loire and Bordeaux. However, they have in common the short vegetative period, which in the French zone is due to the northern latitude and in the Castilian zone to the altitude. The DO Rueda is a pioneer in the adoption of this French variety, which gives this region a modern and international character.
La Viognier, authorized in 2019, It is a variety that provides aromas of stone fruit and honey with hints of muscatel.
La Chardonnays, authorized in 2019, It is a variety with a medium-low aromatic intensity that provides the wine with notes of ripe fruit and which, over time, can express aromas of butter and walnuts.
The Señorío de Montanera Iberian salchichón is made with lean cuts of ham and shoulder, and other carefully selected extra lean meats from 100% Iberian acorn-fed pigs. The ground and grain black pepper and grated nutmeg stand out in its dressing. The proportions of the different ingredients were chosen from among the best traditional cold cuts made by hand in the area's slaughterhouses, and kept as one of the main treasures of Señorío de Montanera.
When cut, the Iberian sausage has a very pronounced purple-red color, dotted with reddish white. Its exquisiteness and artisanal preparation give you a fresh cured aroma and a mixture of specific nuances of the spices used. Its traditional flavor is reminiscent of what was made in the best homemade slaughters in Extremadura.
On the palate it has a meaty and smooth texture, the result of the mixture of cut ham and shoulder and the explosion of black pepper and nutmeg. Its juiciness is extraordinary and leaves a sensation in the mouth similar to that of the acorn-fed Iberian shoulder, since it is one of the predominant ingredients in its preparation.
Enjoy the flavor of the traditional Iberian acorn-fed salchichón from Señorío de Montanera in a practical format packed in a protective atmosphere ready for consumption. unique organoleptic characteristics that remain intact thanks to the new Señorío de Montanera packaging system in a protective atmosphere. A traditional flavor of Extremadura that is preserved as freshly cut.
Product without gluten, lactose or allergens.
Data sheet:
Ingredients: Lean 100% Iberian acorn-fed pork (170gr/100gr finished product), salt, dextrin, pepper, dextrose, nutmeg, antioxidant (E-331) and preservatives (E-252, E250).
Special storage conditions: Store refrigerated at a temperature below 7ºC. Terms of use: Inedible casing, remove before eating. Open the vacuum pack 15 minutes in advance. If you do not consume the entire piece, it is recommended to keep it refrigerated (below 7ºC) in the bag itself. Discard the first slice when restarting consumption. The optimum consumption temperature must be between 18 and 24ºC.
Mean nutritional value per 100g
Expiration: 6 months from the manufacturing date. It is advisable to consume after opening the container 15 minutes before.
Pairing: En Made in Spain Gourmet We recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great. Remember to open it and let it rest on a plate or a tile for about 30 minutes so that it reaches room temperature. This way you will find all the notes of its fantastic flavor in your mouth.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian sausage, Made in Spain Gourmet It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.
How we select the sausages at Made in Spain Gourmet
Selecting only the black label Iberian sausages guarantees you the most unique product unique to Spanish gastronomy, and although the other categories offer good products, nothing can compare to an Iberian acorn-fed salchichón.
The feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only natural feed, natural pastures and acorns.
The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.
A 100% Iberian sausage usually has a minimum cure of 6-8 months.
Why the 100% Iberian sausage is the only choice in Made in Spain Gourmet
If you are looking for a sausage 100% pure acorn-fed Iberico, it is because you are a demanding consumer, and you know that you want the best An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with.
The Señorío de Montanera Iberian salchichón is made with lean cuts of ham and shoulder, and other carefully selected extra lean meats from 100% Iberian acorn-fed pigs. The ground and grain black pepper and grated nutmeg stand out in its dressing. The proportions of the different ingredients were chosen from among the best traditional cold cuts made by hand in the area's slaughterhouses, and kept as one of the main treasures of Señorío de Montanera.
When cut, the Iberian sausage has a very pronounced purple-red color, dotted with reddish white. Its exquisiteness and artisanal preparation give you a fresh cured aroma and a mixture of specific nuances of the spices used. Its traditional flavor is reminiscent of what was made in the best homemade slaughters in Extremadura.
On the palate it has a meaty and smooth texture, the result of the mixture of cut ham and shoulder and the explosion of black pepper and nutmeg. Its juiciness is extraordinary and leaves a sensation in the mouth similar to that of the acorn-fed Iberian shoulder, since it is one of the predominant ingredients in its preparation.
It is presented vacuum packed with a gift box.
Product without gluten, lactose or allergens.
Data sheet:
Ingredients: Lean 100% Iberian acorn-fed pork (170gr/100gr finished product), salt, dextrin, pepper, dextrose, nutmeg, antioxidant (E-331) and preservatives (E-252, E250).
Special storage conditions: Store refrigerated at a temperature below 7ºC. Terms of use: Inedible casing, remove before eating. Open the vacuum pack 15 minutes in advance. If you do not consume the entire piece, it is recommended to keep it refrigerated (below 7ºC) in the bag itself. Discard the first slice when restarting consumption. The optimum consumption temperature must be between 18 and 24ºC.
Mean nutritional value per 100g
Expiration: 12 months from the manufacturing date. It is advisable to consume after opening the container 15 minutes before.
Pairing: En Made in Spain Gourmet We recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great. Remember to open it and let it rest on a plate or a tile for about 30 minutes so that it reaches room temperature. This way you will find all the notes of its fantastic flavor in your mouth.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian sausage, Made in Spain Gourmet It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.
How we select the sausages at Made in Spain Gourmet
Selecting only the black label Iberian sausages guarantees you the most unique product unique to Spanish gastronomy, and although the other categories offer good products, nothing can compare to an Iberian acorn-fed salchichón.
The feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only natural feed, natural pastures and acorns.
The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.
A 100% Iberian sausage usually has a minimum cure of 6-8 months.
Why the 100% Iberian sausage is the only choice in Made in Spain Gourmet
If you are looking for a sausage 100% pure acorn-fed Iberico, it is because you are a demanding consumer, and you know that you want the best An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with.
The Iberian chorizo is one of the most representative flavors of the tradition of our gastronomy. Its natural preparation begins in the workshop, where top quality meat and lean meats from 100% Iberian acorn-fed pigs are selected, and they are prepared to ensure the optimum qualities typical of a gourmet product. During its curing, the expertise of a master butcher, versed in the secrets of traditional gastronomy, will reveal the necessary conditions to enhance the essence of unique organoleptic characteristics.
The Señorío de Montanera Iberian chorizo stands out for its marble-like cut, with a predominance of lean meat, and colors that range from the most intense reds to vivid purple, with slight reddish tones; characteristic of the noble pieces used during its elaboration. Its aroma is warm and enveloping and its marked flavor highlights the nuances of paprika and garlic, characteristic flavors of the traditional slaughters of Extremadura. Its texture shows an exquisite juiciness, thanks to the natural intramuscular fat of pure Iberian products, which provide exceptional palatability.
Gluten-free, lactose-free, and allergen-free product
Enjoy all the flavor of the best 100% Iberian acorn-fed chorizo, sliced and packaged in a protective atmosphere, in a practical ready-to-eat format. Packaged in a protective atmosphere to safeguard intact the excellence of some unique organoleptic characteristics. This technology in the packaging allows you to enjoy all the flavor, texture and aromas of pure Iberian as freshly cut.
Gluten-free product, without lactose or dairy derivatives.
Data sheet:
Ingredients: Lean 100% Iberian acorn-fed pork (164g/100g finished product), salt, paprika, dextrose, dextrin, vegetable fiber, spices and spice extracts and preservatives (E-252 and E250).
Special storage conditions: Store refrigerated at a temperature below 7ºC. Terms of use: Inedible casing, remove before eating. Open the vacuum pack 15 minutes in advance. If you do not consume the entire piece, it is recommended to keep it refrigerated (below 7ºC) in the bag itself. Discard the first slice when restarting consumption. The optimum consumption temperature must be between 18 and 24ºC.
Mean nutritional value per 100g
Expiration: 6 months from the manufacturing date. It is advisable to consume after opening the container 15 minutes before.
El Chorizo is the most popular and international Spanish sausage. It is prepared from pork, pork fat, and spices such as paprika and in some cases, like in this case, garlic. The pork chorizo has that characteristic red color that the paprika gives it.
Chorizo is the most versatile sausage. The quality and price are determined by the raw material used. The chosen ones in Made in Spain Gourmet, They are the ones that have used the highest proportion of Iberian meat, and less bacon.
We consider all chorizos obtained from Iberian pigs with at least 50% Iberian chorizo to be Iberian chorizo. They are considered the best Spanish chorizos, among which the acorn-fed Iberian chorizo and the 100% Iberian chorizo they are the best. The flavor is due to the breed of pig itself and the natural foods on which they have fed, such as acorns and natural pastures. They are pigs that live in freedom, in the Spanish pastures.
Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian chorizo, Made in Spain Gourmet It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.
How we select the chorizos at Made in Spain Gourmet
Selecting only black label Iberian chorizos guarantees you the most unique product unique to Spanish gastronomy, and although the other categories offer good products, nothing can compare to an acorn-fed Iberian chorizo.
The feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only natural feed, natural pastures and acorns.
The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.
A 100% Iberian chorizo usually has a minimum cure of 4-6 months.
Why 100% Iberian chorizo is the only choice in Made in Spain Gourmet
If you are looking for a chorizo 100% pure acorn-fed Iberico , it is because you are a demanding consumer, and you know that you want the best An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with.
The Iberian chorizo is one of the most representative flavors of the tradition of our gastronomy. Its natural preparation begins in the workshop, where top quality meat and lean meats from 100% Iberian acorn-fed pigs are selected, and they are prepared to ensure the optimum qualities typical of a gourmet product. During its curing, the expertise of a master butcher, versed in the secrets of traditional gastronomy, will reveal the necessary conditions to enhance the essence of unique organoleptic characteristics.
The Señorío de Montanera Iberian chorizo stands out for its marble-like cut, with a predominance of lean meat, and colors that range from the most intense reds to vivid purple, with slight reddish tones; characteristic of the noble pieces used during its elaboration. Its aroma is warm and enveloping and its marked flavor highlights the nuances of paprika and garlic, characteristic flavors of the traditional slaughters of Extremadura. Its texture shows an exquisite juiciness, thanks to the natural intramuscular fat of pure Iberian products, which provide exceptional palatability.
It is presented vacuum packed with a gift box.
Gluten-free, lactose-free, and allergen-free product
Data sheet:
Ingredients: Lean 100% Iberian acorn-fed pork (164g/100g finished product), salt, paprika, dextrose, dextrin, vegetable fiber, spices and spice extracts and preservatives (E-252 and E250).
Special storage conditions: Store refrigerated at a temperature below 7ºC. Terms of use: Inedible casing, remove before eating. Open the vacuum pack 15 minutes in advance. If you do not consume the entire piece, it is recommended to keep it refrigerated (below 7ºC) in the bag itself. Discard the first slice when restarting consumption. The optimum consumption temperature must be between 18 and 24ºC.
Mean nutritional value per 100g
Expiration: 12 months from the manufacturing date. It is advisable to consume after opening the container 15 minutes before.
El Chorizo is the most popular and international Spanish sausage. It is prepared from pork, pork fat, and spices such as paprika and in some cases, like in this case, garlic. The pork chorizo has that characteristic red color that the paprika gives it.
Chorizo is the most versatile sausage. The quality and price are determined by the raw material used. The chosen ones in Made in Spain Gourmet, They are the ones that have used the highest proportion of Iberian meat, and less bacon.
We consider all chorizos obtained from Iberian pigs with at least 50% Iberian chorizo to be Iberian chorizo. They are considered the best Spanish chorizos, among which the acorn-fed Iberian chorizo and the 100% Iberian chorizo they are the best. The flavor is due to the breed of pig itself and the natural foods on which they have fed, such as acorns and natural pastures. They are pigs that live in freedom, in the Spanish pastures.
Pairing: At Made in Spain Gourmet we recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian chorizo, Made in Spain Gourmet It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.
How we select the chorizos at Made in Spain Gourmet
Selecting only black label Iberian chorizos guarantees you the most unique product unique to Spanish gastronomy, and although the other categories offer good products, nothing can compare to an acorn-fed Iberian chorizo.
The feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only natural feed, natural pastures and acorns.
The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.
A 100% Iberian chorizo usually has a minimum cure of 4-6 months.
Why 100% Iberian chorizo is the only choice in Made in Spain Gourmet
If you are looking for a chorizo 100% pure acorn-fed Iberico , it is because you are a demanding consumer, and you know that you want the best An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with.
100% Iberian pork loin, raised in freedom in its pastures and fed exclusively on acorns during the montanera. Sliced and presented in a tasting format, packaged in a protective atmosphere and ready to enjoy its freshly cut flavor. Elaborated in an artisanal way, it presents a bright red color, intensely veined and slightly marbled. Intense aroma with light hints of paprika and exceptional juiciness. Packaged in a protective atmosphere to safeguard intact the excellence of some unique organoleptic characteristics. This technology in the packaging allows you to enjoy all the flavor, texture and aromas of pure Iberian as freshly cut.
Gluten-free product, without lactose or dairy derivatives.
Data sheet:
Ingredients: 100% Iberian acorn-fed loin (196gr/100gr finished product), salt, paprika, spices and spice extracts, dextrose, preservatives (E-252 and E-250) and antioxidant (E-301).
Special storage conditions: Keep refrigerated at a temperature below 7ºC.
Conditions of use: Remove from refrigeration a few minutes before consumption so that the product warms up. Once opened, consume within 5 days.
Mean nutritional value per 100g
Expiration: 6 months from the manufacturing date. It is advisable to consume after opening the container 15 minutes before.
Tasting note: Smooth and creamy texture. Very accentuated and persistent flavor accompanied by a very characteristic aroma and full of nuances. The very condition of this piece, coming from an Iberian pig that has completed two acorn-fed montaneras, means that it has a large infiltration of fat that gives it that peculiar and unmistakable marbling.
It has an exquisite marinade perfected for generations with natural spices and an extraordinary intense paprika from La Vera, tasty with a smoky touch, thanks to the paprika and its curing. It shows that the pig has been fed with acorns. During the careful drying process, the loin adopts its firmness, its soft reddish color, its characteristic aroma, its juiciness and its fine flavor.
Pairing: En Made in Spain Gourmet We recommend pairing it with Verdejo wines such as Menade o Curious and premium cavas. Also fruity wines and olorosos like those of Lustau. And always accompanied with sourdough bread, or some crackers, and a little extra virgin olive oil on top of the bread or crackers, it's great.
Remember to open it and let it rest on a plate or a tile for about 15 minutes so that it reaches room temperature. This way you will find all the notes of its fantastic flavor in your mouth.
Pure Spanish delicatessen.
If you are interested in buying the best Spanish Iberian loin, Made in Spain Gourmet It is the best store for Spanish gourmet products, because it also offers you the Iberian chorizos from Black Label, the best, the most select.
Phases of elaboration of the Iberian loin
The Iberian loin goes through four phases of preparation:
tenderloin marinade: in this phase the loin is marinated and the necessary spices are added to give it that characteristic flavor.
drained loin: all the loins are left to drain for a while so that they only have the necessary amount of ingredients.
loin curing: The curing process is key to quality loin.
loin drying: during drying, the loin gradually acquires the characteristic nuances of texture and flavor of this type of sausage. The best quality loin is dried naturally, taking advantage of the climatic conditions of certain areas of Spain. That translates into about 6 months of healing.
How we select the Iberian loins at Made in Spain Gourmet
Only the best loins reach this process and this is a very important fact when it comes to making a quality 100% acorn-fed Iberian loin.
They must be impeccable pieces when fresh and, after marinating, they are stuffed into natural casing to dry them in a hood in the heat of oak firewood. This is the best complement to its aroma and flavor, because it emphasizes its characteristic notes.
The feeding of the 100% Iberian pigs of the Iberian breed that we have in Made in Spain Gourmet They have been fed only natural feed, natural pastures and acorns.
The 100% Iberian breed pigs are raised in freedom, during the montanera season, the fattening of the pigs. Where they can reach up to 180 kilos. This freedom gives them relaxation and a unique quality of life, which is evident in the quality of the meat.
A 100% Iberian breed acorn-fed Iberian loin usually has a minimum curing period of 6 months.
Why 100% Iberian loin is the only choice in Made in Spain Gourmet
If you are looking for a loin 100% pure acorn-fed Iberico, it is because you are a demanding consumer, and you know that you want the best An exclusive product where the most important thing is its maximum quality. And their price? The best on the market because they come directly from the producer, one of the best in our country, the most professional and those who respect traditions and craftsmanship, who are the only ones we work with.
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