MARTÍN BERDUGO BARRICA

FINCA MARTELO

HACIENDA ALBAE

CHAMPAGNE DEVAUX BRUT

ALTA ALELLA BRUT NATURE

TREIXADURA, TORRENTES ALBARIÑO Y LOUREIRO

AGAS DE TEMPO

ALBA EIZAGA SEMIDULCE

ENATE CHARDONNAY

SILVANER

ALBARIÑO 100%

ALBAMAR FINCA O PEREIRO ALBARIÑO

VERDEJO 100%

GODELLO

TRENEL SAINT VERAN L'HOMONYME

EMINA O.RIVIERE "LE BLANC"

CAÑAS Y BARRO

TARTA DE QUESO DECONSTRUIDA

pera al jengibre, tirabeques salteados y gochujang de boniato

MAGRET DE PATO EN SALMUERA

con hueso de tuétano a la parrilla y chutney de tomatillo verde

STEAK TARTAR

SHAO MAI DE RABO DE TORO

ARROZ CON CARABINERO

alioli y alga nori cecina, membrillo y parmesano

CROQUETA DE CHOCO Y CROQUETA DE WAGYU

ALCACHOFA DE TUDELA

VIEIRA SOASADA

Sort 10 kg of Tempranillo grapes, removing any unripe, rotten or vegetal material. If using a small amount of blending grape (Garnacha/Graciano), sort and keep separate. Rinse only if fruit is dusty; otherwise avoid water contact to prevent dilution.

Sorting and Preparation

Destem and crush grapes into a sanitized fermentation vessel (food-grade plastic fermenter or stainless steel). Aim to have free-run juice with skins and seeds in contact with the must for color and tannin extraction.

Crush / De-stem

Sanitize all equipment with a recommended sulfite solution (Campden) or no-rinse sanitizer. If using campden, dissolve 1 tsp in water and treat equipment surfaces; rinse if required by sanitizer instructions.

Sanitization (optional)

Take a gravity (Brix) and pH reading of the must. Adjust acidity with tartaric acid only if necessary (not typical for quality Tempranillo). Warm must to 18–22°C (64–72°F) before pitching yeast.

Must Adjustment

Rehydrate 5 g of dried wine yeast per manufacturer instructions (usually in 30–50 ml of 35–40°C water). Add 5 g yeast nutrient to the must. Pitch the rehydrated yeast into the must evenly across the fermenter.

Yeast Preparation & Inoculation

Allow fermentation to begin at 22–26°C (72–79°F). Expect active fermentation within 24–48 hours. Punch down or pump over the cap 2–3 times per day during peak activity to maintain color and tannin extraction and to prevent spoilage.

Fermentation Management

Monitor temperature and density daily. Aim for a steady drop in Brix/SG; primary fermentation typically lasts 6–10 days for temperature-controlled small-batch ferments.

Monitoring

When fermentation is near dryness (residual sugar below ~5 g/L or specific gravity around 1.000–0.995), drain free-run wine and press the remaining skins gently to extract press wine. Combine free-run and chosen press fractions according to style (many Barrica-style wines blend both).

Pressing

Transfer wine to a 225 L oak barrel (or appropriate oak alternative) for aging. Top up the barrel to minimize headspace and oxidation. Fit with airlock or bung loosely to allow gentle gas exchange.

Transfer to Oak

Allow or inoculate for malolactic fermentation in barrel at 18–22°C. MLF typically completes in 2–8 weeks; confirm completion with malic acid test.

Malolactic Fermentation (MLF)

Age the Tempranillo in oak for 6–12 months for 'Barrica' character. Use medium-plus toast French or American oak to impart vanilla, spice, and light toast notes typical of barrel-aged Tempranillo.

Aging Duration

Rack the wine every 3–4 months to separate it from lees and prevent reductive off-aromas. Top up barrels after racking with sulfited wine (add small sulfur dioxide solution as needed to maintain 30–50 ppm free SO2) to minimize oxidation.

Racking & Topping

If desired, fine with egg white (for tannin polishing) or bentonite (for protein stability) after MLF. Cold stabilize if necessary before bottling.

Optional Fining and Stabilization

Sanitize bottles, corks and bottling equipment. Check final free SO2 and total acidity; adjust free SO2 to target 30–35 ppm for red wine prior to bottling.

Preparation for Bottling

Gently rack wine from barrel to bottling vessel, avoiding sediment. Fill 750 ml bottles leaving ~2–3 cm headspace. Insert corks with a corker and let bottles rest upright for 24 hours, then store horizontally.

Filling and Corking

Allow bottles to age for at least 3 months to integrate oak and tertiary flavors; optimal drinking for this style is often 6–24 months after bottling, depending on tannin and structure.

Aging in Bottle

Tempranillo grapes (whole clusters or de-stemmed)

Ripe red wine grapes for blending (optional - e.g., Garnacha or Graciano)

Potable water (for equipment cleaning)

Wine yeast (neutral strain suited to Tempranillo, dried)

Yeast nutrient

Campden tablets (potassium metabisulfite) - for sanitation (optional)

Tartaric acid (only if must requires adjustment)

Oak barrels (225 L French or American oak) or oak alternatives (staves, chips)

Sulfur dioxide solution (campden) for topping/sterilization

Fining agent (optional: bentonite or egg white)

Bottles (750 ml)

Corks

Bottle caps/labels (optional)

Measure each wine precisely. Pour 6 cups Tempranillo, 2 cups Garnacha, 0.75 cups Mazuelo and 0.25 cups Viura into a large, clean mixing vessel (a glass pitcher or stainless steel container). The ratio reflects a 60% Tempranillo, 20% Garnacha, 7.5% Mazuelo, 2.5% Viura by volume; this yields a balanced red with a touch of white for aromatic lift.

Combine wines

Gently stir the combined wines for 20–30 seconds to ensure even mixing without introducing heavy turbulence. Avoid vigorous shaking which can add unwanted volatile aromas.

Homogenize blend

Cover the vessel and let the blend rest at cellar temperature (about 15–18°C / 59–64°F) for 30–60 minutes to allow components to integrate. This short rest helps the small Viura portion to marry with the red varieties and smooth tannins.

Rest to integrate

If the wine will be consumed immediately, decant the blend into a decanter and allow it to breathe for 15 minutes. This softens tannins and brings forward aromatics from Garnacha and Viura.

Aerate before serving

Serve the blend at about 15–17°C (59–63°F). Pour into standard red wine glasses, filling to the widest part of the bowl to encourage aromatic release.

Serve

If any blended wine remains, re-cork or seal and keep in a cool, dark place. Consume within 2–3 days once opened for best freshness; otherwise store unopened bottles in a cellar or wine fridge.

Storage note

Tempranillo red wine (base)

Garnacha (Grenache) red wine

Mazuelo (Carignan) red wine

Viura white wine

Oxygenation (aeration) time

Decanter

Serving temperature

Harvest Syrah grapes at optimal ripeness (about 24–26°Brix for a full-bodied style). Sort fruit to remove underripe, raisined or rotten berries, leaves and extraneous material.

Harvest & Reception

Destem and lightly crush the grapes into a sanitized fermentation vessel (stainless steel or food-grade concrete). Aim for whole berries broken but not pulverized to preserve tannin structure.

Crushing & Destemming

Dissolve the crushed Campden tablet in a small amount of water and add to the crushed grapes to give roughly 25–30 ppm free SO2. Mix gently and rest the must for 12–24 hours to allow oxidation control and to suppress wild microbes.

Sulfite Addition

Rehydrate wine yeast in 50 ml of water at 35–40°C following the manufacturer's instructions. Stir in the yeast nutrient to the must just before inoculation.

Nutrient & Yeast Preparation

Add rehydrated yeast to the must and mix gently. Record starting Brix and temperature (target fermentation temperature 24–28°C).

Inoculation

If must acidity is low, dissolve tartaric acid in a little water and add incrementally up to the measured target (consult lab analysis). If Brix is below target and chaptalization is desired, add sugar only if legally and stylistically appropriate; otherwise leave at natural sugar.

Acidity & Sugar Adjustments (Optional)

Allow fermentation to proceed under a controlled temperature of 24–28°C. Punch down the cap (or pump over) 2–3 times daily to maintain extraction and even temperature. Monitor Brix (or density) daily. Fermentation should complete in 7–12 days to near dryness (residual sugar <4 g/L).

Primary Fermentation

After alcoholic fermentation subsides and temperature is below 20°C, consider inoculating with malolactic bacteria for a softer mouthfeel and stability. Monitor malic acid conversion (usually 2–6 weeks).

Malolactic Inoculation (Optional)

When fermentation is nearly complete and extraction is as desired, separate wine from skins using a basket press or bladder press. Press slowly to avoid harsh phenolics; collect free-run separately from press fractions and blend according to taste.

Allow the young wine to settle in a clean tank for 24–72 hours, then rack (siphon) off gross lees into a clean vessel. Add oak (chips or transfer to barrel) at this stage if barrel aging is planned.

Settling & Transfer

Age the wine on light lees with periodic racking. If using barrels, toast style medium, age 6–18 months depending on desired oak influence. Taste periodically and top up to minimize oxygen. Micro-oxygenation may be used to accelerate integration if available.

Aging

Stabilize and fine the wine as required (bentonite for protein, PVPP for phenolics, fining agents for clarity). If sweetening or requiring microbial stability, add potassium sorbate and adjust sulfite accordingly.

Fining & Stabilization

Measure final free and total SO2, pH and sulfur requirements. Add the measured 10% metabisulfite solution to achieve a target free SO2 appropriate for pH (typical target ~30 mg/L for red wine at pH ~3.6). Mix gently and let settle.

Final Adjustments & Sulfiting

If desired, sterile filter the wine to 0.45–1.0 micron depending on stability needs. Sanitize bottles and fill to standard fill height. Add corks and allow bottles to rest upright for 24–48 hours, then store on their sides in a cool, dark place.

Filtration & Bottling

Allow bottles to age for at least 6 months to a year before release to allow integration of oak and tertiary development. Taste and adjust release schedule based on sensory evaluation.

Syrah grapes (fresh, destemmed)

Campden tablets (potassium metabisulfite) - crushed

Wine yeast (Syrah / Rhône strain)

Tartaric acid (optional, to adjust acidity)

Go‑ferment sugar (if needed to reach desired Brix)

Water (for yeast rehydration)

Oak (French or American) - medium toast chips or 225 L barrels

Potassium metabisulfite (for sulfiting at bottling)

Potassium sorbate (if sweetening/stabilizing)

Bottling sulfur solution (10% metabisulfite)

Place the Champagne bottle in an ice bucket filled with ice and a small amount of water for 20–30 minutes, or refrigerate the bottle for at least 3 hours prior to serving. The ideal serving temperature for blanc de blancs is 6–8°C (43–46°F).

Chill the bottle

Select clean flute glasses. If not pre-chilled, place glasses in the refrigerator for 15–20 minutes or rinse with cold water and dry with a clean linen napkin to remove any dust. Holding the glass by the stem preserves temperature.

Prepare the glassware

With one hand on the cork and one on the base, remove the foil and loosen the wire cage (keep the cage on while loosening). Tilt the bottle at a 45° angle away from people and gently twist the bottle (not the cork). Allow the cork to ease out with a soft pop — avoid forcefully popping to preserve bubbles.

Open the bottle safely

Pour a small amount (about 1–2 oz / 30–60 ml) into each flute to let the mousse settle, then top each glass to 2/3 full (about 4–5 oz / 120–150 ml per serving). Pour gently down the side of the glass to reduce excessive foam and preserve effervescence.

Pour properly

Present the filled flutes on a tray or table. Offer optional garnishes such as a lemon twist or a single halved strawberry on the rim. Serve with light hors d'oeuvres. Encourage guests to sip and appreciate the aroma and fine bubbles typical of a blanc de blancs style.

Serve and enjoy

If you have leftover Champagne, reseal with a Champagne stopper and store upright in the refrigerator. Consume within 1–3 days for best effervescence retention.

Storage of unfinished bottle

Prepare lemon twist by using a small paring knife or peeler to remove a thin strip of zest without the bitter white pith. Gently twist over the glass to release oils, then drop or hang on the rim.

Wash and halve fresh strawberries and place one half into each flute if serving a fruit garnish. This adds a touch of color and a complementary flavor note.

Arrange light hors d'oeuvres on a platter and serve alongside the Champagne. Choose delicate, mildly flavored bites (cheese puffs, blinis with smoked salmon, or light seafood) that will not overpower the wine.

Champagne (Devaux Brut, Blanc de Blancs, Pinot Noir base)

Chilled Champagne flutes

Ice bucket

Clean linen napkin

Lemon twist or thin peel

Fresh strawberries (halved)

Light hors d'oeuvres (e.g., gougères, smoked salmon blinis)

Place the bottle in an ice bucket or large bowl filled with ice and about 500 ml cold water. Immerse the bottle for 15–20 minutes until the wine reaches 6–8°C (43–46°F). Swirl the bottle gently once or twice to accelerate chilling.

Rapid chill

If time allows, chill the bottle upright in the refrigerator for 3–4 hours before serving. This reduces sediment movement and keeps the wine at an even temperature.

Refrigerator chill (alternative)

Dry the chilled bottle with a towel. Keep a thumb on the cork while removing the foil and wire cage to prevent accidental ejection. If using a corkscrew, hold the bottle at a 45° angle away from people, slowly unwind the cork with a gentle twisting motion until it eases out with a soft sigh. If using a saber, ensure safety and follow established saber technique.

Wipe the bottle lip with a clean towel to remove any residue or droplets before pouring.

Hold the flute by the stem. Tilt the glass at about a 45° angle. Pour slowly down the side of the glass so the wine gently slides in, preserving delicate bubbles and minimizing foam. Fill each glass about two-thirds full (90–120 ml per serving for a standard 750 ml bottle to yield 6–8 servings).

If presenting with garnish: express a lemon peel over each glass by twisting it skin-side down to release oils, then drop the twist into the glass or rest on the rim. Alternatively, add a halved strawberry or a single raspberry to each flute for a touch of color and fruit aroma.

Serve immediately while the wine is still chilled and effervescent. Encourage guests to hold the glass by the stem to avoid warming the wine.

If the bottle is not finished, reseal with a sparkling-wine stopper and store upright in the refrigerator. Consume within 1–3 days for best bubble retention and flavor; effervescence will diminish over time.

Avoid leaving open at room temperature or exposed to sunlight. Do not freeze.

Xarel·lo, Macabeo and Parellada blend (Alta Alella Brut Nature or similar)

Chilled water (for cooling bottle if needed)

Lemon peel twist or thin slice (optional)

Fresh strawberries or raspberries (optional)

Champagne flutes or white-wine glasses

Ice bucket or large bowl

Wine opener (foil cutter and corkscrew) or saber (optional)

Towel/napkin

Pat the fish fillets dry and cut into 6–8 cm pieces. Season lightly with 1/2 tsp sea salt and 1/4 tsp black pepper. Pat the shrimp and scallops dry and season with a pinch of salt.

Prepare fish and seafood

Heat 2 tbs olive oil and 15 g butter in a large sauté pan over medium-high heat until shimmering. Sear shrimp 1–1.5 minutes per side until pink; remove and keep warm. Sear scallops 1–1.5 minutes per side until golden; remove and keep warm. In the same pan add remaining 1 tbs olive oil and sear fish pieces 1.5–2 minutes per side until a light golden crust forms and fish is almost cooked through. Remove fish and keep warm with the seafood.

Sear seafood

Reduce heat to medium, add remaining 15 g butter to the pan and add the sliced garlic and minced shallot. Sauté 1–2 minutes until fragrant and translucent but not browned. Deglaze the pan with 120 ml dry white wine (Albariño), scraping up brown bits. Let the wine reduce by half, about 2–3 minutes.

Build the base sauce

Add 200 ml fish stock and simmer 3–4 minutes. Stir in 60 ml heavy cream and 1 tbs lemon juice. Simmer gently 2 minutes to slightly thicken. Return fish, shrimp, and scallops to the pan to warm through for 1 minute. Stir in 2 tbs chopped parsley and 1 tsp chopped dill (if using). Adjust seasoning with remaining 1/2 tsp sea salt and remaining black pepper to taste.

Finish base

In a small saucepan, add 120 ml Albariño, 60 ml Torrontés and the finely chopped shallot. Bring to a simmer over medium heat and reduce gently until about 4–5 tablespoons of liquid remain (about 8–10 minutes).

Make wine reduction

Remove from heat and stir in the finely chopped Loureiro leaves and lemon zest. Return the pan to the lowest heat. Whisk in the cold cubed butter, a few cubes at a time, allowing each to emulsify into the reduction before adding more, until the sauce is silky and slightly thickened (classic beurre manié technique). Season with 1/4 tsp sea salt and 1/4 tsp white pepper. Keep warm but do not boil (or sauce will separate).

Finish emulsion

If desired, fold 2–3 tablespoons of the Albariño-Loureiro emulsion into the seafood base to enhance aromatics and give a glossy finish. Reserve remaining emulsion to spoon over plated portions.

Combine sauces (optional)

Plate warm slices of toasted crusty bread if serving alongside. Spoon a shallow pool of the Treixadura seafood base onto warm plates.

Plate base

Arrange fish pieces, shrimp and scallops over the base. Spoon additional Albariño-Loureiro emulsion over the seafood to finish. Scatter microgreens or watercress on top and add lemon wedges on the side.

Finish plating

Serve immediately with a chilled glass of Albariño or a sparkling cava/champagne for contrast.

Martín Berdugo Barrica

Finca Martelo

Hacienda Albae

Champagne Devaux Brut

Alta Alella Brut Nature

Agas De Tempo

Alba Eizaga Semidulce

Enate Chardonnay

Silvaner

Albariño 100%

Albamar Finca O Pereiro Albariño

Verdejo 100%

Godello

Trenel Saint Veran L'homonyme

Emina O.riviere "le Blanc"

Cañas Y Barro

Tarta De Queso Deconstruida

Magret De Pato En Salmuera

Steak Tartar

Shao Mai De Rabo De Toro

Arroz Con Carabinero

Croqueta De Choco Y Croqueta De Wagyu

Alcachofa De Tudela

Vieira Soasada