F & B EXPORTS TO CHINA

向中国出口的饮料与食品组合

The finest gourmet selection from Europe and beyond

来自欧洲以及其他地区最好的美食选择

 

 

Cala nº 1 by TINEDO

 

Wine tasting note

Sight: Attractive purple cherry tone, clean, with hues of blue and of a good intensity.

Nose: Expressive and well defined with flower, cherry, and strawberry aromas as well a light hint of balsamic notes, chocolate y spices (licorice).

Mouth: Good attack, powerful with balanced tannins and a good volume.

 

Variety: 95% Tempranillo, 20% Syrah, and 5% Cabernet Sauvignon.

 

Origin: Tinedo Estate. Socuéllamos, Ciudad Real.

 

Climate and characteristics of the year: Short growth cycle and early ripening due to dry warm winds at the end of a particularly dry summer. Budding and flowering were normal.

 

Harvesting: Mechanical by night, during the second week of September.

 

Making and ageing

Fermentation temperature: 25 ºC, in tanks with temperature control.

Fermentation time: 3 days of cold maceration and 7 days of alcoholic maceration, with dumping over and “delestages” carried out manually.

Maceration time after fermentation: 7 days.

Malolactic fermentation: concrete tanks, working with fine lees.

Ageing: 10 months in concrete tanks.

 

Alcoholic content: 14.5% Vol.

Total acidity: 4.0

pH: 3.8

Residual sugar: 2.4 g/L

SO2 T: 59 mg/L

 

Recognitions

Repsol Guide 2015: CALA N.1 2011   91

Decanter 2014: CALA N.1 2011   Bronze

IWC 2014: CALA N.1 2011   Commended

Repsol Guide 2014: CALA N.1 2010   89

Medal at Concours Mondial de Bruxelles 2013: CALA N.1 2010 Silver

Guide Peñín 2013: CALA N.1 2009   88

 

The Tinedo Cala nº1 wine was selected by Spain’s top newspaper ‘El Pais’ as one of its top choices for fun and colorful celebrations.

 

 

Cala nº 2 by TINEDO

 

品酒笔记

颜色:迷人的紫樱桃色,酒液明亮通透,闪烁着微蓝的光晕。

香气:烟草,肉桂,巧克力的香气相继涌现。后味充满杏干和李子干的味道和香料的气息。

口感:入口平衡,口感扎实,生津的单宁和红色果实的口感,结尾充满香料的回味。

 

品种:91.5% 添帕尼罗, 8. 5% 赤霞珠

 

产地: Tinedo酒园. Socuéllamos, 西班牙

 

年份说明: 九月初的暖风保证了果实的迅速成熟,下半月气候凉爽。

收获: 九月末,手工采摘

 

酿造工艺:

发酵温度: 28 ºC于开放式混凝桶中发酵

 

发酵时长: 三天冷浸,七天酒精发酵,手工淋皮,使用部分葡萄梗

 

酒精发酵后浸泡时长: 十四天低温冷浸,二氧化碳保护

 

苹果乳酸发酵: 部分混凝桶,部分225升旧橡木桶

 

陈酿:225升旧橡木桶中陈酿18个月

 

酒精度: 14.5% Vol.

 

装瓶: 2011年6月

Cala nº 1 by TINEDO

 

品酒笔记

颜色:迷人的紫樱桃色,酒液明亮通透,闪烁着微蓝的光晕。

香气:精致的花香,带出草莓和樱桃的香气。后味香料和巧克力气息涌现。

口感:酒体坚实有力,单宁和酒的张力在口中平衡。

 

品种:75% 添帕尼罗, 20% 希拉, and 5% 赤霞珠

 

产地: Tinedo酒园. Socuéllamos, 西班牙

 

年份说明: 如期而至的发芽和开花,干燥的夏天和夏末的暖风使葡萄有短暂的生长周期和提早成熟的果实。

 

收获: 九月第二周,夜间采摘

 

酿造工艺:

发酵温度: 温控设施 25 ºC

 

发酵时长: 三天冷浸,七天酒精发酵,手工淋皮

 

酒精发酵后浸泡时长: 七天

 

苹果乳酸发酵: 10个月混凝桶陈酿

 

酒精度: 14.5% Vol.

 

装瓶: 2010年9月

 

该Tinedo卡拉Nº1酒是由西班牙顶尖的报纸“国家报”评选的乐趣和丰富多彩的庆祝活动最佳选择之一。

 

Cala nº 2 by TINEDO

 

Wine tasting note

Sight: Attractive purple cherry tone, clean, with hues of blue and a good intensity.

Nose: Expressive and well defined tertiary aromas (tobacco, cinnamon, chocolate), fruity (glace strawberries, dry apricots and plums) and spicy (licorice).

Mouth: Balanced, with a good concentration, fresh tannins, red fruits (strawberries, cherries) and a tertiary finish (tobacco, licorice).

 

Variety: 91.5% Tempranillo and 8.5% Cabernet Sauvignon.

 

Origin: Tinedo Estate. Socuéllamos, Ciudad Real.

 

Climate and characteristic of the year: Medium growth cycle and fast ripening due to very warm winds at the beginning of September. The second half of September was cooler.

 

Harvesting: Manual, at the end of September.

 

Making and ageing

Fermentation temperature: 28 ºC, in naked concrete tanks and open tanks.

Fermentation time: 3 days of cold maceration plus 7 days of alcoholic maceration, with dumping over and head plunging by hand. Partial work has been done with whole bunches.

Maceration time after fermentation: 14 days at low temperature and with CO2 protection.

Malolactic fermentation: Naked concrete tanks and used 225L barrels.

Ageing: 18 months in used 225L barrels.

 

Alcoholic content: 14.5% Vol.

Total acidity: 4.8

pH: 3.69

Residual sugar: 2.7 g/L

SO2 T: 67 mg/L

 

Recognitions

Wine Spectator ‘s December 2014 issue rates CALA N2 2010 93 points and includes it in its «highly recommended» selection.

Repsol 2015:   CALA N.2 2011   93

Decanter 2014:   CALA N.2 2010   Commended

IWC 2014:   CALA N.2 2010   Commended

Repsol 2014:   CALA N.2 2010   92

Guide Peñín 2014:   CALA N.2 2010   89

Wine Enthusiast 2013:   CALA N.2 2009   87

Mundus Vini 2012: CALA N.2 2009   Silver

Almenara 2008 by bodega bio mancha

 

品种:50% 添帕尼罗, 50% 希拉

 

产地: LA MANCHA, 西班牙

 

产地气候: 冬天最低温零下10度,夏季高温可以到达40度,昼夜温差大。葡萄成熟季节平均日温20度。

 

酿造工艺:

不锈钢桶中于17度进行酒精发酵,不锈钢桶中存储至2010年11月

 

酒精度: 13.5% Vol.

 

产量:15000瓶

 

品酒笔记

颜色:迷人的樱桃色

香气:黑色水果的气息

口感:入口宜人,结构感好

 

奖项: 2011年中国葡萄酒大奖赛 金奖

Almenara 2008 by bodega bio mancha

 

Variety: Syrah 50% Tempranillo 50%

 

Location of vineyards: Central La Mancha

 

Area weather: Temperatures in winter minimum of -10 º C in summer and maximum 40 ° C. With temperature differences between night and day, at the time of maturation of 20 ° C

 

Winemaking: maceration and fermentation at a temperature of 17 º C in steel tanks inoxidable. The wine produced is stored in stainless steel tank which also clarified naturally with winter frosts. Aged in tank until November 2010.

 

Alcoholic content: 13% Vol.

 

Production: 15000 Bottles

 

Tasting

Sight: intense cherry color Nose: aromas of black fruits.

Mouth: Pleasant on the palate, elegant and good retention.

 

AWARDS

Gold Medal CWA (China Wine Awards), 2011

Mundus Vino 2011 of International Wine Academy

‘JA!’ by TINEDO

 

Wine tasting note
Sight: Attractive purple cherry tone, clean, with hues of blue and of a good intensity.
Nose: Expressive and straightforward with blue flowers (violet), cherry and spices (licorice). Mouth: Good balance, delicate and showing some nerve, with a fresh finish.

 

Variety: 100% Tempranillo that enhances the aromatic nose and the well defined and elegant mouth.

 

Origin: Tinedo Estate, Socuéllamos, Ciudad Real.

 

Making and ageing
Fermentation temperature: 22ºC, in tanks with temperature control.
Fermentation time: 5 days of cold maceration and 14 days of alcoholic maceration. The whole extraction process is carried out manually.

Maceration time after fermentation: 7 days. 
Malolactic fermentation: naked concrete tank, working with fine lees.

Ageing: 6 months in naked concrete tanks.

 

Alcoholic content: 14.5% Vol.

C a s t i l l a    l a    m a n c h a - 卡斯蒂利亞拉曼恰

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