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Experiences to remember

"He who knows how to taste does not drink wine, but savours secrets"

-Salvador Dali

Who are we?

Our Origins

For decades Iñigo's family has been involved in the wine and alcoholic beverages business in the Spanish's western region of Salamanca, where his grandfather started a Mahou beer and wine distribution company. The company lives nowadays thanks to his son, who took over the business after his dad retired. From here is where the idea of Viinvm arises, to continue a legacy.

Our Company

The story of Viinvm starts in the beginning of 2017 with an idea, a dream: to bring the best quality Spanish products to Finland. We quickly followed that idea and in September of 2017 we created Viinvm. Today, big brands are taking this journey with us, such as Puerto de Indias and La casera.

Our Goals

Our company is driven, focused to fill a gap in the Finnish market, that we are starting to occupy and widen. We have employees both in Finland and Spain, whose years of experience in the industry are leading us fast towards our goals.

Producers

D.O.C. Rioja

Finca La Emperatriz

D.O. Rueda & D.O. Ribera del Duero

Grupo Yllera

D.O. Campo de Borja

Bodega Borsao

D.O. Toro

Bodega Rejadorada

D.O. Somontano

Bodega Enate

D.O. Penedés

Finca Parera

D.O. Valdeorras

Adega Alan de Val

VdT Extremadura & D.O. Provence

Bodega Habla

D.O.C. Champagne

Paul Etienne Saint Germain

Lemonade

La Casera

Gin

Puerto de Indias

Spiced Whiskey

Thunder Bitch

Portfolio

Borsao Tinto Selección
Grupo Yllera Yllera Verdejo Vendimia Nocturna
Grupo Yllera Yllera Sauvignon Blanc
Bodega Enate Enate Cabernet-Sauvignon
Bodega Enate Enate Chardonnay 234
Bodega Enate Enate Chardonnay Barrel
Alan de Val Pedrazais Godello
Bodega Habla Habla del Silencio
La Casera Tinto de Verano Gaseosa
Puerto de Indias Pure Black Edition Gin

Crianza

Finca La Emperatriz

Grapes: 95% Tempranillo, 3% Garnacha, 2% Viura.

Wine-making: After the selection of bunches in the field, they fermented in stainless steel tanks for 6 days, with slight pumping for a perfect extraction of polyphenols and color, extending the maceration for 12 days. Malolactic fermentation in tank.

Ageing: 14 months in 225 liter barrels: 80% American and 20% French oak.

Tasting Notes: Clear ruby colour with bright garnet rim. Ripe red and black fruit with spicy (white pepper) aromas and fresh balsamic notes in a wine where the fruit takes centre stage. Medium-bodied as befits the crianza style but with an extra firmness on this vintage that will carry the wine through its development. A solid red with a slightly chalky finish that puts the accent on terroir before the ageing category.

Pairing: Lamb chops, foie micuit, mushrooms or cured cheeses.

90 90
Suckling Peñin

Reserva

Finca La Emperatriz

Grapes: 94% Tempranillo, 3% Garnacha, 2% Viura, Graciano (1%).

Wine-making: The grapes are selected in the vineyard and then are given a cold soak for 3 days in stainless steel, followed by fermentation at a controlled temperature for 6 days with a gentle pumpover to extract colour and tannins and a further two weeks of post-fermentative skin contact.

Ageing: Aged in 70% American oak and 30% French oak barrel. A third part of the wine goes through malolactic fermentation in the barrels.

Tasting Notes: Intense aroma of ripe fruits, black cherry, blackcurrant and plum, together with the tertiary aromas of oak ageing: cocoa, sweet spices. The palate is smooth and supple, with mountain herbs and orange peel notes reappearing. Long, elegant finish. A wine which can already be enjoyed, but will no doubt improve over the next few years.

Pairing: Grilled red meats, roasted red meats and small game.

92 92 91
Parker Suckling Peñin

Finca La Emperatriz

History

One wine made in Baños de Rioja won one of the awards of the wine contest at the Universal Exposition of 1878 (Paris): it was the wine entered by Eugenia de Montijo, Empress of France and the owner of a vineyard with great quality potential. In 1996, the Hernáiz family purchased that same estate, and brothers Eduardo and Victor Hernáiz took charge of a project aimed at producing quality wines.

Grupo Yllera

History

The Yllera family has elaborated quality wines for 6 generations. Currently our company is managed by a team of professional young people led by the siblings Marcos and Carlos Yllera, and we can be proud of having taken BODEGAS GRUPO YLLERA to the top in the wine sector, always seeking the best quality-price-personality relationship in our wines and thanks to the continuous investments and extensions in the wineries and vineyards, barrels area, technology and WINE TOURISM (El Hilo de Ariadna), carrying out practices for the environmental respect and the food safety. Our wines are awarded every year in the most important international competitions and we receive the best opinions and scores, but what really excites us is the daily recognition of our customers

Bodegas Borsao

History

The first written records about winemaking in our region date back to 1203 and were founded in the Monastery of Veruela. The monks had an essential role in the development of vinegrowing and winemaking in the region. In the 19th century, private wineries in the foothills surrounding Veruela began to emerge and in the 1950´s economic difficulties pushed small producers to join their forces and six co-operatives emerge, which nowadays comprise most of the D.O. Bodega Borsao is situated in Borja, in the Northwest of the province of Zaragoza, considered to be a sub-unit with its own characteristics within the region of Moncayo, in the occidental sector of the province. Bodegas Borsao, has been the origin and engine of the D.O. “Campo de Borja”, in Aragón, north-eastern Spain or the wellknown “Empire of Garnacha”. Bodegas Borsao is an internationally recognized wine producer and one of the world´s leading Garnacha producers.

Bodega Rejadorada

History

Our story begins in 1999 in a fifteenth century small palace located in Toro (Zamora), the palace of Rejadorada. Here the particular project of Luis Remesal, Jose A. Fernandez (Chencho) and Jose Antonio de Saja is born: make red wines which stand out for careful preparation and extreme care in each process to obtain fine, complex and harmonious wines with a great protagonist: the variety “Tinta de Toro” (Tempranillo). In 2003, Rejadorada grows with a new winery in San Román de Hornija (Valladolid) with the state-of-the-art equipment and facilities for the elaboration, ageing and bottling, while remaining faithful to the old methods of preparation and the love for things well-done. And fully immersed in this adventure – in 2014 – Mario Remesal takes the witness of his predecessor, Luis Remesal, bringing new ideas and energizing this excitement so characteristically of Rejadorada, in order to transmit through these wines history, tradition and passion.

Bodega Enate

History

Enate and art come together at a lofty point: the desire to create. When it began in 1992, the winery decided that the pairing of winemaking and contemporary culture would be an essential feature of its character. It was a challenge from a business point of view as well as from an artistic perspective, but it was an triumph and was copied by others. The concept was a winner: the excellence of an idea is obvious once someone has been brave enough to work it out.

Enate accepted art as the very essence of its identity. The two concepts begin together and mutually enrich one another. Human beings are, essentially, creators of one kind or another and we naturally love the pleasures of life. In 1992, Enate made a formal commitment to pairing the two concepts, contrasting the almost mathematical expertise of a winemaker with the unpredictability of artists inspired by winemaking.

Celler Finca Parera

History

Family project created from more than half a life in the wine business, as a parcel manager, the father, and after a degree in agronomical engineering and three years experience in a cellar, the son. They are Jordi Parera barba and Rubén Parera Renau, manager of Celler Finca Parera, established in 1999 as Celler Minguet, and renamed in 2010 to Celler Finca Parera.

They use biodynamic and ecological practices to take care of their 21ha of vines in Sant Llorenç d'Hortons, in Alt Penedès region. They operate under D.O. Penedés using Ullde Llebre (Tempranillo), Sumoll, Syrah, Lladoner Negre, Cabernet Sauvignon, Merlot, and Xarel-lo, Chardonnay and Gewürztraminer.

Adega Alan de Val

History

Adega Alan is a family-owned, artisan winery, founded in 1993, based on the experience inherited from parents and grandparents, dedicated to the vineyard, nursery, wine making and sale.

In 2006 the new winery is built, located in the region of Valdeorras and surrounded by the Finca “Pedrazais”. In this new stage are incorporated new techniques and knowledge in order to obtain the best wines.

Bodega Habla

History

200 hectares of hard land, slate soils, non fertile and demanding, but who knows how to take care of the plant. Not receiving enough water, the vineyard strains struggling to survive and strives to find it herself, gives little, but their best. This way the grapes will tell us with its aromas where it is planted. It is the mystique of 'the essence'.

It was not easy to find the terroir where to elaborate the type of wines that we dreamed from the beginning. A land which would oblige the best out of each strain and that provided our varieties of a strong personality to produce unique wines. In the middle of two hundred acres of this Trujillo state that already the Greeks cultivated in antiquity, stands out the building that houses our winery, one of the most advanced in our country.

Paul-Etienne Saint Germain

History

Paul-Etienne Saint Germain is a story of the love and passion of Jean-Michel & Agnès Lagneau, their native Epernay’s rich wine culture and their family’s deep roots in Champagne. As far back as they can remember, their lives have always reflected this authentic world and historic craft so close to their hearts. Twenty years into a career in the highest spheres of the Champagne economy, including the LVMH Moët Hennessy Louis Vuitton SE Group, Jean-Michel at last realized his dream to create his own Champagne with his wife Agnès. The name and Paul-Etienne Saint Germain is an homage to his beloved children Pauline and Etienne.

A bold project made from the noblest grape varieties, Grand Cru Chardonnay & Pinot Noir served in the world’s most discerning Michelin-starred restaurants, Relais & Châteaux, hotels of the world. You can find Paul-Etienne Saint Germain worldwide from Paris, to New York, to Miami and Hong Kong but most importantly at your table!

La Casera

History

Established in May, 1949. by the Duffo family in Madrid , Spain. First product to be launched was clear lemonade in glass a bottle with the iconic swing closure. It appealed to many as modern & high quality. To ensure house wives tried the product, deliverymen on bicycles gave away free bottles all over Spain. 60s – Introducing new flavors, such as orange and lemon. 70s – The brand continues to grow and becomes the family soft drink of its time, and the usual partner to wine on the table. 2007 – La Casera launches Tinto de Verano (wine with clear lemonade)

Puerto de Indias

History

The distillery's history goes back to 1880, when an immigrant from the Basque Country with the family name Izaguirre came to Carmona while fleeing from the Carlist Wars. Settling on the land that now houses the distillery, Izaguirre decided to avail of Roman-era natural subterranean springs to begin elaborating a series of spirits distilled in copper stills using traditional methods. Over the years these facilities have seen the birth of such diverse and traditional products as anisette, Pacharán and, most recently, three varieties of gin: Strawberry, Classic and Pure Black Edition.

Thunder Bitch

History

More than 150 years ago, in the Canadian border town of Thunder Bay, one of the world’s best whiskies was born. Thunder Bay Canadian Whisky. Canadian whisky was a “must” in the U.S. during the Prohibition and became one of the Chicago mafia’s favorites. Smuggling whisky into the US during Prohibition was not an easy task... There was just one way to cross the border, across Lake Superior and to make it even harder, female dogs, ”the bitches” were specially trained by the US border control police to sniff out and detect the whisky. Legend has it that the mafia confused the dogs by hiding the whisky in stacks of cinnamon and chili. This did two big favors to the world... First, the mafias spent more time drinking the good stuff instead of shooting each other and Second, thugs got inspired and started blending Canadian Whisky with the cinnamon and the chili. An irreverent blend was born and was called Thunder Bitch in honour of those “friendly” dogs.

Viura

Finca La Emperatriz

Grapes: 100% Viura.

Wine-making: After a short skin contact time, under an inert atmosphere, the juice is allowed to settle natuarally. Afterwards it ferments at a temperature which never rises above 15ºC and will then be kept in tank, in contact with the fine lees for another two months.

Tasting Notes: Light straw in colour, with a hint of green. The delicate nose is reminiscent of white fruits like pears, with a touch of citric fruits, jasmine and fresh straw. The palate is tasty and juicy, with the citric and fruity notes returning. Well-balanced, great acidity and easy to drink.

Pairing: Salads, seafood, and creamy cheeses.

Boada Joven

Grupo Yllera

Grapes: 100% Tempranillo.

Wine-making: Minimum 15 year old vines. Hand harvested. Double sorting, first in the vineyard and then in the cellar. De- stemming. Alcoholic fermentation controlled at 28º C in concrete vats for about 3 weeks. Daily pumping over process. Malolactic fermentation in stainless steel vats. Fining, racking and bottling.

Ageing: Young wine without ageing in oak barrels.

Tasting Notes: Red wine made exclusively from “Tempranillo” grape variety from the Denomination of Origin “Ribera del Duero”, along the Duero river valley, in the heart of the region of Castilla y León. Brilliant and deep black cherry red colour with intense blue - purple glints, showing a classic and typical top class “Ribera del Duero” young wine style. Powerful on the nose with a great variety of red and forest fruit aromas and with an exotic floral touch (violets) coming through. There is a fresh attack with a good backbone and a long finish.

Pairing: Pasta dishes, white or red meat, salads and vegetables, smoked sausage meat and any kind of cheese.

Boada Roble

Grupo Yllera

Grapes: 100% Tempranillo.

Wine-making: Hand harvested. Only made from excellent quality crops. Double sorting, first in the vineyard and then in the cellar. De-stemming. Alcoholic fermentation controlled at 28ºC in concrete vats. Daily pumping over process. Malolactic fermentation. Aged in oak barrels. Fining and racking. Bottling and aged in bottle.

Ageing: 6 months in American and French oak barrel.

Tasting Notes: Attractive dark cherry-red colour with blue purple tints. Powerful on nose with ripe red berry fruit aromas (mulberries and redcurrants) together with subtle complex aromas coming from the oak (vanilla, spices and roasted coffee beans). Full bodied on the palate with a soft, velvety texture. A long finish with wild red berry fruit and vanilla flavours coming through at the end.

Pairing: All kinds of meat, (especially red and game meats), pasta dishes, and any kind of cheese.

Boada Crianza

Grupo Yllera

Grapes: 100% Tempranillo.

Wine-making: Hand harvested in small crates. Double sorting, first in the vineyard and then in the cellar. De-stemming. Alcoholic fermentation controlled at 28ºC in concrete vats. Daily pumping over process. Malolactic fermentation. Aged in oak barrels. Fining and racking. Bottling and aged in bottle.

Ageing: 12 months in American and French oak barrel.

Tasting Notes: Attractive, dark cherry-red colour with ruby glints. Clean on the nose with fruit aromas mingling well with the oak (notes of vanilla, toast, spices, liquorice and truffles). Great structure in the palate, fleshy, soft, expressive and full, with sweet, well integrated tannins. A great lingering finish.

Pairing: Red meats, roasted or grilled meats, cured cheeses and smoked sausages meat.

Tinto Selección

Bodega Borsao

Grapes: 70% Garnacha, 20% Syrah, 10% Tempranillo.

Wine-making: Vineyards with an age of 15 to 25 years on stony and slimy soils with clay and limestone. Pellicular maceration during 3-4 days and in total between 10-12 days. Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 22º-24º C.

Ageing: Despite its oaky taste, it has not be aged in barrel.

Tasting Notes: Cherry red with violet nuances. Has a ripe fruit nose with floral tones. Full bodied wine, spicy and with a complex and long aftertaste.

Pairing: Starters, salads, pasta or cold meats.

Bole

Bodega Borsao

Grapes: 70% Garnacha, 30% Syrah

Wine-making: Mountain vineyards with an age of 35 to 60 years for the Grenache and 10 years for the Syrah. Both are cultivated at an altitude of 600- 700 meters on stony, slimy soils with clay and limestone. Maceration during 3-4 days and in total between 12-15 days. Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 22º-26º C.

Ageing: 14 months in bordelaise barrels of French and American oak.

Tasting Notes: Intense cherry red colour. Remarkable aromatic complexity with memories of black fruit and balsamic and toasted touches. Warm and gentle in the mouth, with soft but persistent tannins in perfect balance with the alcohol.

Pairing: Sausages, roasted red meats, stews, white meat, rice with meat, legumes, semi-mature Cheese.

90 90 91
Parker Suckling Peñin

Crianza

Bodega Borsao

Grapes: 80% Garnache, 20% Syrah.

Wine-making: Mountain vineyards with an age of 20 to 40 years, situated at an altitude of 500-700 meters, on stony, slimy soils with clay and limestone. Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 24º-28º C with a peak of 32º C. Maceration during 15 days in total.

Ageing: f 10 months in bordelaise barrels of French oak (90%) and American oak (10%).

Tasting Notes: Elegant ruby and garnet colour over a very deep cherry red. Aromas of vanilla with intense fruity tones and soft tannins coming from the wood. It has a long and pleasant very harmonic aftertaste, perfectly structured and fleshy

Pairing: Rice, pasta, legumes and meat.

89 89 89
Parker Suckling Peñin

Berola

Bodega Borsao

Grapes: 80% Garnache, 20% Syrah.

Wine-making: Mountain vineyards with an age of 35 to 60 years for the Grenache and 10 years for the Syrah. Both are cultivated at an altitude of 600- 700 meters on stony, slimy soils with clay and limestone. Maceration during 3-4 days and in total between 12-15 days. Separate fermentation of each variety in stainless steel tanks at a controlled temperature of between 22º-26º C.

Ageing: 14 months in bordelaise barrels of French and American oak.

Tasting Notes: Intense cherry red colour. Remarkable aromatic complexity with memories of black fruit and balsamic and toasted touches. Warm and gentle in the mouth, with soft but persistent tannins in perfect balance with the alcohol.

Pairing: Game, legumes and stews.

90 90 91
Parker Suckling Peñin

Zarihs

Bodega Borsao

Grapes: 100% Syrah.

Wine-making: Syrah was planted over 16 years ago in the foothills of the Moncayo. The vines were meticulously planted to take advantage of the soil, sun and the uniqueness of the Cierzo (a brisk wind that blows down from the northwest over 200+ days of the year), which freshens the grapes from bloom to peak maturity. The vines are 600-700 meters above sea level, in limestone soil, giving the Syrah a pleasant acidity. The maceration is between 4-5 days and the total fermentation takes 15-20 days in stainless steel tanks at a controlled temperature of 22 ° to 26 °.

Ageing: New American oak barrels for 12 months, and other in stainless steel tank.

Tasting Notes: Appearance: Opaque red-black. Crimson-purple rim. Aroma: Powerful impression of blackberries, with a hint of wood smoke and sweet vanilla. The nose begins to open up and develops notes of dark chocolate. Palate: The initial impact is very full bodied, with a plush, soft structure. Flavours of dark berries dominate; wild blackberries and dried plums, with notes of espresso coffee.

Pairing: Lamb, game, roasted duck, beef and ox steak.

91 90
Parker Peñin

Tres Picos

Bodega Borsao

Grapes: 100% Garnache.

Wine-making: Mountain vineyards with an age of 35 to 60 years situated at an altitude of 600- 700 meters, on stony, slimy soils with clay and limestone. Maceration during 20-25 days in total. Fermentation in stainless steel tanks at a controlled temperature of between 25º-30º C.

Ageing: f 5 months in new bordelaise barrels of French oak.

Tasting Notes: Very intense cherry red colour with tones of purple. Presents in the nose a great concentration of aromas of ripe red fruit with floral nuances. In the mouth it is a well structured rich wine that evokes tastes of blackberry, plum and tones of leather and vanilla, with a soft and silky tannin.

Pairing: Grilled red meats, roasted red meats and small game.

91 91 92
Parker Wine Spectator Peñin

Tradition

Paul-Etienne Saint Germain

Grapes: 100% Chardonnay. Blanc de blancs. Grand Cru

Vinification: This is done in a traditional way in thermo-regulated stainless steel vats where partial malolactic fermentation occurs. ( 29% reserve wines ). No animal proteins are used to clarify the wines and they are stabilized to prevent tartrate precipitation.

Composition: This Champagne is made according to an original composition and expresses the exceptional Côte des Blancs terroir and location using 100% Chardonnays grapes.

Tasting: Appearance: the wine is clear and brilliant with gold reflect. Foam is delicate and persitante, forming a steady stream of fine bubbles. Bouquet: the bouquet is rich of the white flowers. The elegant nose reveals freshness and roundness of one spirit wine. In the mouth: a distinct immediate freshness of the greatest Chardonnays. The palate is floral aromas of linden and hawthorn. Its perfect poise lends a lightweight sensation. Your taste buds will be overwhelmed by the fresh sensation. As with its bouquet, enjoy the aromatic enthusiasm of this champagne. The persistency of its flavor bears witness to the fact that this really is a Chardonnay Grand Cru. Savor this Delicate and Fresh Grand Cru Champagne at any time of the day…

Charme

Paul-Etienne Saint Germain

Grapes: 75% Pinot noir (Montagne de Reims), 25% Chardonnay (Côte des Blancs). Brut Grand Cru

Vinification: This is done in a traditional way in thermo-regulated stainless steel vats where malolactic fermentation partially occurs. The assembly contains 30% reserves wines. No animal proteins are used to clarify the wines and they are stabilized to prevent tartrate precipitation.

Composition: This Champagne is made according to an original composition and expresses the exceptional Ambonnay terroir using Pinot Noir and Cramant and Avize terroir using Chardonnay grapes.

Tasting: Appearance: golden highlights and remarkable yellow gold tints. Foam is fine and abundant, forming a delicate stream of bubbles. We can distinguish the creamy aspect of this wine. Bouquet: a very welcoming and powerful nose. The opulent aromas have now reached maturity. The character of the Pinot Noir grapes dominate with red fruity aromas and peach. Few notes of leather and underbrush appear in a floral bouquet. In the mouth: The palate is powerful, fat and round balanced by a lemony edge. The mouth is vinous and floral aromas. A very long finish with scents of citrus fruits and flowers echoing its bouquet. This seductive Champagne can be savored at any time of the day. The Charme of this vintage will mark the elegance of your cocktails and luxury meals.

Rose

Paul-Etienne Saint Germain

Grapes: 90% Pinot noir, 10% Chardonnay.

Vinification: This is done in a traditional way in thermo-regulated stainless steel vats where malolactic fermentation occurs. No animal proteins are used to clarify the wines and they are stabilised to prevent tartrate precipitation.

Composition: This Champagne is made according to a traditional composition, with 90% Pinot and 10% Chardonnay grapes.

Tasting: Appearance: the wine is clear and brilliant. Sufficiently effervescent to form a fine, irregular stream of bubbles. A melon-mango colour, more commonly known as “salmon pink” in the champagne world. Bouquet: the nose is made up of the sweet aromas of marshmallow, flowers and jam, with a slightly woody endnote. Candied fruits can also be distinguished. The bouquet is ideal of red fruits. In the mouth: the immediate mouthfeel is direct and supple. The fine and floral notes comes quickly. A generous amount of candied fruit – quince, and dried apricots. Delicate flavours, significant aromatic persistency. As an aperitif , this Champagne will seduce you, and it will be perfect with your greatest cocktail, meals of white meat or a red fruit dessert.

Divine

Paul-Etienne Saint Germain

Grapes: 60% Pinot noir, 30% Chardonnay, 10% reserve wines from 2004/2005.

Vinification: This is done in a traditional way in thermo-regulated stainless steel vats where partial malolactic fermentation occurs. The reserve wines were matured in wooden casks. No animal proteins are used to clarify the wines and they are stabilised to prevent tartrate precipitation.

Composition: This Champagne is produced using an original formula combining 60% Pinot Noir with no malolactic fermentation and 40% Chardonnay grapes. 10% reserve wines from the years 2004/2005. Pinot grapes are grown in the heart of the Montagne de Reims, Verzy, Verzenay and Mailly Champagne; the chardonnay grapes were grown in Verzenay and Le Mesnil-sur-Oger.

Tasting: Appearance: the wine is clear and brilliant. Foam is fine and delicate, forming a steady stream of bubbles. A sandy yellow colour with hints of yellow straw. Bouquet: the bouquet is rich in flowers and fruit. Dominated by white fruit, small tangy fruits can then be distinguished. The potent, elegant nose reveals an Divin champagne. In the mouth: a distinct immediate mouthfeel. Its freshness resembles the minerality of great Chardonnays. Its perfect poise lends a creamy sensation. Your taste buds will be overwhelmed by the smooth sensation. As with its bouquet, enjoy the youthful aromatic enthusiasm of this champagne. The persistency of its flavour bears witness to the fact that this really is a Grand Cru.

Cantosán Brut

Grupo Yllera

Grapes: 100% Verdejo

Vinification: Wine-making method: Champenoise or Traditional Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Cold skin contact maceration for 8-12 hours. Fermentation in temperature-controlled stainless steel vats at 17ºC. Bottled with yeast and additional sugar in Champagne style bottles in which the second fermentation takes place. Bottle ageing on its lees in a Moorish underground cellar at constant 12ºC. Disgorgement and final corking.

Tasting: Bright, straw-yellow colour, capped by a foam of slow-evolving fine, small bubbles. Aromas of green apples, hay, with a touch of citrus fruit together with subtle hints of toasted bread and nuts coming from its time aged with yeast. Complex and balanced on the palate with great structure and an elegant and delicate finish with notes of walnuts, bitter almonds and butter.

Pairing: Perfect to enjoy as an aperitif or with all types of seafood, particularly oysters, baked fish, white meats and rice dishes.

Cantosán Semidry

Grupo Yllera

Grapes: 100% Verdejo

Vinification: Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Cold skin contact maceration for 8-12 hours. Alcoholic fermentation controlled at 17 ºC in stainless steel vats. Bottled with yeast and additional sugar in Champagne style bottles in which the second fermentation takes place. Bottle ageing on its lees in a Moorish underground cellar at constant 12ºC. Disgorgement and final corking.

Tasting: Bright lemon, straw-yellow colour. Slow-evolving fine and small bubbles rising to form an attractive crown. Clean, intense aromas of green apples, citrus and hints of jammy fruit and nuts. On the palate, it is fresh and pleasant, with fine bubbles. A long, round, delicate finish, with toasty, aniseed notes coming through.

Pairing: It goes perfectly with nougat and dessert dishes. Ideal for adding flavour to cream desserts, fruit cakes, puff pastries, sponge cakes, chocolate and jams, crepes and even ice creams and mousses.

5inco.5 Verdejo

Grupo Yllera

Grapes: 100% Verdejo

Vinification: Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Partial alcoholic Fermentation controlled at 3ºC(37ºF) in stainless steel vats, until gets the 5.5º of alcohol. Must settling and cold stabilization before bottling. Prefermentative Maceration: Pellicular cold maceration for 8 – 12 hours

Tasting: It has a lovely straw yellow colour with a steely green tint as well as clear aromas which combine a variety of flavours such as green apples, pineapple, passion fruit. It is very well structured with a perfect balanced acidity which gives the wine great freshness. Natural CO2 from the partial fermentation.

Pairing: It is recommended to consume it very cold, for any kind of occasion, such as appetizers but it is, without any doubt best recommended with desserts (cream, fruits cakes). Better served very chill.

5inco.5 Rosé

Grupo Yllera

Grapes: Verdejo and Tempranillo

Vinification: Mechanical night harvest (to preserve freshness of the grape).De-stemmingCold skin contact maceration of the two varieties to extract aromas and colour. Exclusively juice from the first press in pneumatic press. Partial alcoholic Fermentation controlled at 3ºC in stainless steel vats, until it gets the 5.5º of alcohol. Settling of the must and cold stabilisation before bottling.

Tasting: Brilliant and clean strawberry-pink colour. Clear aromas which combine a variety of flavours such as strawberries, blackberries, water pear, raspberry and tropical memories as mango, peach, etc... Very well structured with perfectly balanced acidity which gives the wine great freshness. Natural CO2 from the partial fermentation.

Pairing: It is recommended to consume it very cold, for any kind of occasion, such as appetizers but it is, without any doubt best recommended with desserts (cream, fruits cakes) and chocolate. Better served very chill.

5inco.5 disTINTO

Grupo Yllera

Grapes: 100% Tempranillo

Vinification: Manual harvest, de-stemming cold skin contact maceration of the two varieties to extract aromas and colour. Exclusively juice from the first press in pneumatic press. Partial alcoholic fermentation controlled at 3ºC(37ºF) in stainless steel vats, until it gets the 5.5º of alcohol. Must settling and cold stabilisation before bottling. Prefermentative Maceration: Pellicular cold maceration for 8 – 12 hours.

Tasting: It has brilliant and clean red colour as well as clear aromas which combine a variety of flavours such as strawberries, blackberries, water pear, raspberry and tropical memories as mango, peach. It is very well structured with a perfect balanced acidity which gives the wine great freshness. Natural CO2 from the partial fermentation.

Pairing: It is recommended to consume it very cold, for any kind of occasion, such as appetizers but it is, without any doubt best recommended with desserts (cream, fruits cakes). Better served very chill.

Rejadorada Roble

Bodega Rejadorada

Grapes: 100% Tinta de Toro.

Wine-making: Manual harvest and selection of grapes in the winery, optimum control of the polyphenolic and aromatic extraction process. Fermentation at controlled temperature for 20 days.

Ageing: 6 months in American and French oak barrels.

Tasting Notes: Deep red colour with violet glints, aromas of wild and red berry fruits integrated with hints of sweet and spicy vanilla and toasted notes. Perfect balance between fruit and wood on the palate allowing enjoying the typical varietal intensity of the Tinta de Toro, joined to the clean and balanced aromas of the oak barrels.

Pairing: Red meats, sausages, cured cheeses and meat stews.

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Parker

Novellum

Bodega Rejadorada

Grapes: 100% Tinta de Toro.

Wine-making: Careful manual harvest of vineyards between 25 and 50 years. Slow fermentation below 23° C and intense maceration.

Ageing: 12 months in French and American oak barrels combined with European oak barrels.

Tasting Notes: Cherry red colour with ruby glints, very aromatic and complex nose, combining ripe fruit with aromas of toasted wood and hints of laurel. Full-bodied palate, well balanced with a good acidity and excellent persistence. The aromatic and taste balance are well integrated with a long and silky finish.

Pairing: Stews, red meats, game and cured cheeses.

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Parker Wine Enthusiast

Antona García

Bodega Rejadorada

Grapes: 100% Tempranillo.

Wine-making: Manual harvest of the Finca “Miralmonte”, selection of the best bunches in the winery, pre-fermentation maceration and slow fermentation at a controlled temperature.

Ageing: 11 months in selected French, Hungarian and American oak barrels.

Tasting Notes: Delicate and elegant with strength and personality. Red colour with violet glints, intense and complex aromas, balsamic with varietal hints of blackberry fruits. Full-bodied and elegant palate with a good acidity, fruity and spicy notes. Combination of complexity, personality, power and finesse.

Pairing: Creamy cheeses, beef, game and lamb. Pizzas and pasta dishes. Nuts and pates.

90
Parker

Sango

Bodega Rejadorada

Grapes: 100% Tinta de Toro.

Wine-making: Selection of grapes in the vineyards of over 70 years old and further selection in the winery, cold pre-fermentation maceration and fermentation at a controlled temperature.

Ageing: 18 months in very tight grain French oak barrels.

Tasting Notes: Ruby red colour with violet glints. Intense and complex aromas of blackberry fruits, harmoniously integrated with the spicy notes of the wood mixed up with toast and mineral notes. On the palate is silky, full-bodied and powerful with well integrated and round tannins.

Pairing: Stew meats and dark chocolate..

92
Parker

Yllera Verdejo Vendimia Nocturna

Grupo Yllera

Grapes: 100% Verdejo.

Wine-making: Grape sorting in the vineyard. Mechanical night harvest (to preserve freshness of the grape). Exclusively juice from the first press in pneumatic press. Cold skin contact maceration for 8– 12 hours. Alcoholic Fermentation controlled at 17ºC (62ºF) in stainless steel vats. Must settling and cold stabilisation before bottling. Prefermentative Maceration: Pellicular cold maceration for 8 – 12 hours.

Tasting Notes: It has a lovely straw yellow colour with a steely green tint. Clean on the nose, intense and complex aromas which combine a variety of flavours such as green apples, grapefruit lemon zest and lychees together with hints of moos and hay and a touch of aniseed coming through. Elegant and full-bodied, long and complex finish revealing an array of flavours ending with that typical Verdejo bitter touch.

Pairing: Smooth cheeses, spicy rice (paella), white meat and of course, with all kind of fish and seafood.

Yllera Sauvignon Blanc Vendimia Nocturna

Grupo Yllera

Grapes: 100% Sauvignon Blanc.

Wine-making: Mechanical night harvest (to preserve freshness of the grape) Exclusively juice from the first press in pneumatic press. Cold skin contact maceration for 8– 12 hours. Alcoholic Fermentation controlled at 17ºC in stainless steel vats. Settling of the must and cold stabilisation before bottling.

Tasting Notes: Brilliant pale straw yellow colour with green accents. Clean on the nose with green apple, peach, melon, citrus and crisp flowery tones. The Sauvignon Blanc is giving tropical fruits notes (passion fruit, pineapple and mango). Smooth on the palate, with a very crispy acidity. It finishes with soft fruit, flowers and a lively acidity that makes it very attractive.

Pairing: Smooth cheeses, spicy rice (paella) and of course, with all kind of fish and seafood.

Enate Cabernet-Merlot

Bodega Enate

Grapes: Cabernet Sauvignon, Merlot.

Wine-making: Each grape variety was pressed then fermented separately in stainless steel tanks kept at 24 ºC. The wine underwent both alcoholic and malolactic fermentations and was aged for six months in 225 litre, French oak and American oak barrels, for precisely the appropriate amount of time to provide a touch of distinction to the wines.

Ageing: Aged for 6 months in french and american oak barrels.

Tasting Notes: Fully ruby colour. A complex blackcurrant, blackberry aroma with a touch of violet and hints of red pepper, vanilla and herbs. Smooth and round mouthfeel; the soft tannic cushion gives way to a flavoursome palate which releases pleasant honey-roast aromas. The well balanced acidity will ensure improvement in the bottle over the next five years.

Pairing: Game, stews and smoked meat.

Enate Reserva

Bodega Enate

Grapes: 100% Cabernet sauvignon

Wine-making: After being harvested by hand, the grapes are destemmed and lightly crushed. The must is then fermented at 28 ºC in stainless steel tanks. Following malolactic fermentation, the wine is left to mature in French oak barrels for a year, which is followed by a rounding-off period in tank before bottling.

Ageing: Aged for 12 months in French oak barrels, and 24 months in the bottle.

Tasting Notes: This wine boasts a beautifully intense red colour. It unleashes a complex aromatic range on the nose; wild fruit such as blackberry and redcurrant, and balsamic aromas including a nuance of mint, are revealed against a subtle background of vanilla, pepper and bay leaf. Structured on the palate with well balanced tannins of great quality, this wine has a wonderfully long finish with a suggestion of toasted aromas and tobacco.

Pairing: Red meat and game.

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Parker

Enate Chardonnay 234

Bodega Enate

Grapes: 100% Chardonnay.

Wine-making: The grapes are harvested at night, and once at the winery they are sent to the pneumatic press where they underwent maceration (skin contact) for a period of five hours. Settling at 10 ºC over a period of 48 hours was followed by fermentation of the clean must; this took place in stainless steel tanks at a controlled temperature of 16 ºC using yeast of the saccharomyces cervisiae genus (Prise de Mousse.) After fermentation, fining with bentonite was followed by stabilization at -5 ºC in order to eliminate the excess potassium bitartrate.

Tasting Notes: Pale yellow in colour with a silvery green sheen. Complex and intense varietal aromas reveal green apple, ripe peach, fennel and exotic fruit (guava and passion fruit) against a subtle mineral background. Full and unctuous on the palate yet clean and fresh due to lively acidity. A lightly honeyed finish leaves a lingering impression.

Pairing: Pasta, fish, shellfish and white meat.

Enate Chardonnay Barrel

Bodega Enate

Grapes: 100% Chardonnay.

Wine-making: For barrel-fermented Chardonnay, the grapes were picked in perfect condition and at optimum ripeness and placed in a pneumatic press were they underwent gentle pressing. Static settling at 8 ºC allowed the solid residue to be removed and, once clean, the must was transferred to new French oak barrels for both alcoholic and malolactic fermentation. The wine was then left in contact with the lees during seven months in the same barrels with fortnightly battônage. Finally it was clarified with bentonite and stabilized at -5 ºC in order to eliminate excess potassium bitartrate.

Tasting Notes: Exuberant and complex aromas reveal a tantalizing blend of varietal characteristics such as hazelnut and toasted bread; tropical fruits, including pineapple and grapefruit, and hints of toasted oak from the barrel aging. On the palate it is mouth-filling and creamy and develops beautifully with a fresh acidity that finishes in an extraordinarily long finish, during which nuances of toastiness reappear.

Pairing: Oily fish, white meat, smoked foods and strong cheese.

Clar

Finca Parera

Grapes: 70% Xarel-lo, 20% Gewürztraminer, 10% Chardonnay. Organic and Biodynamic

Wine-making: Grapes are manually harvested and placed in 10kg crates. Grapes are destemmed and macerated on the skins for five to twelve days depending on the variety. Native yeast fermentation occurs in stainless steel. The wine is fined with clay soils and undergoes light filtration and a minimal dose of SO2. Total sulfites equals 19 mg/L.

Tasting Notes: Pale yellow-pale sight with greenish reflections, clean and bright with a thin tear. Fine mineral notes, tropical fruit and pleasant floral aromas, citrus. Aromas with good persistence and strength intensity. In the mouth it is fresh, with an unctuous, ample entry, sweet, citric fruit, with mineral after taste and subtle aniseed.

Pairing: As aperitif, sushi, salads and fruit salads.

Roig

Finca Parera

Grapes: 50% Sumoll, 50% Ull de LLebre. Organic and Biodynamic

Wine-making: Grapes are manually harvested and placed in 10kg crates. Grapes are destemmed and macerated on the skins for five to twelve days depending on the variety. Native yeast fermentation occurs in stainless steel. The wine is fined with clay soils and undergoes light filtration.

Tasting Notes: Appearance: Clear. Deep pink. Nose: Clean. Medium intense wild fruit and floral notes. Palate: Dry. Medium (-) bodied with fresh acidity and subtle tannins. Vinification: From organic fruit, biodynamically farmed. Produced in tiny amounts from native Catalonian varietal with minimal use of sulphur.

Pairing: As aperitif, grilled meat, grilled vegetables.

Khrónos

Finca Parera

Grapes: 33% umoll, 33% Ull de LLebre, 33% Garnacha tintorera.

Wine-making: The Sumoll comes from a single vineyard. The grapes are 90% destemmed and fermented in stainless steel tanks. Skin maceration lasts for 8 months. Pieage occurs during this time. The wine is then transferred into amphora for 5 months of aging. The wine is bottled unfined, unfiltered and without sulfites.

Ageing: Aged for 16 months in barrel and 5 months in amphora.

Tasting Notes: It is recommended to open the bottle about 2 hours before consuming or decant the wine so it can develop all of its richness and aroma.

Pairing: Cured cheeses, red meats, fighters, stews and casseroles.

Sassó

Finca Parera

Grapes: 100% Xarel-lo.

Wine-making: Grapes are manually harvested and placed in 10kg crates. The grapes are then carefully sorted in the cellar, destemmed and softly pressed extracting only the best quality must. Native fermentation occurs in used acacia barrels where the wine ages for nine months. With is bottled unfiltered, unfined and without any additions of any kind. Sasso is aged in bottle for one year before release.

Ageing: Aged for 9 months in acacia barrels.

Tasting Notes: Appearance: Pale straw. Nose: Austere aromas of mineral, saline, and some green pear. Palate: Dry, clean, with a hazy pop of acidity. The slight time in acacia makes this more complex and lengthy on the finish. Really delicious and intriguing.

Pairing: Seafood and spiced rice.

Pedrazais Godello

Adega Alan de Val

Grapes: 100% Godello.

Wine-making: After harvesting, the grapes were stored at 8-10ºC in a refrigerated container overnight, followed by a cold maceration for four days. Fermented in an open tank for 8 days, followed by a further 16 days of soak; then racked straight to barrels, where malolactic fermentation took place.

Ageing: Aged for 16 months in French (90%) and American (10%) oak barrels, both new and used.

Tasting Notes: Manual harvest in boxes of 20 kilograms with selection of bunches in the vineyard and fast transport to the winery for its vinification. Fermentation at 12ºC for more than 30 days. Once the wine is stabilized, it is bottled. Dark Burgundy bottle that preserves the wine of light. The wine rests in the bottle rack for at least 40 days before going on the market.

Pairing: Baked fish, grilled or steamed seafood (mussels, barnacles, crabs). Rice with lobster and some salads with fruits.

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Peñin

Godello Young

Adega Alan de Val

Grapes: 100% Godello.

Wine-making: Elaborated with grapes from diferent terroirs, which allows to use grapes that, even being same type, offer different notes, making it a wines with some complexity in nose and mouth.

Tasting Notes: Greenish yellow straw, clean and shiny. Predominant aromas of ripe fruit (apple, pear), aromatic plants, white flowers like camomille, citrus, dairy and spring water. The mouth is wid and unctuouse. Balanced, fresh with great acidity, with a predominant fruty notes, mainly citrics.

Pairing: Seafood, white fish, fried fish and cheeses.

Habla del Silencio...

Bodega Habla

Grapes: 50% Syrah, 30% Cabernet Sauvignon, 20% Tempranillo.

Wine-making: The winters are usually dry and cold, the springs and rainy autumns, summers very dry and hot, usually have cycles of one year of extreme drought and two of rain. In summer the days have high temperatures but at night temperatures can drop to 12ºC from August. Viticulture is carried out under the principles of organic farming.

Ageing: Aged for 6 months in French oak barrels.

Tasting Notes: Bright appearance of high layer with red cherry tone and violet hues. Intense aroma in which are fruits of the forest, floral and spicy tones (sweet paprika) that are mixed with smoked notes and cookies. In the mouth it is fresh, with a silky step and a good smoothness, in the end it leaves a deep and persistent memory.

Pairing: Tempura, meat rices, semi-mature cheese, grilled red meats, game birds, roast lamb, duck, stews, roasts.

Habla Nº15

Bodega Habla

Grapes: 100% Tempranillo.

Wine-making: Night selection and entry of grapes to the deposits by gravity and at low temperature where a maceration takes place for 6-7 days. Later alcoholic fermentation at a constant temperature of 26-27ºC. Maceration after 22-23 days. After the discovery, malolactic fermentation takes place in French oak barrels.

Ageing: Aged for 12 months in French oak barrels.

Tasting Notes: Intense and attractive ruby colour. Presents great complexity in nose, with cherry, pomegranate and wild berries, like blueberry, aromas. We can find spices notes, like paprika, and smoky and roasted almonds. Soft and surrounding in mouth, with silky tannings and an unbelievable velvet texture.

Pairing: Perfect to consume with white meats, lamb, grilled meats, smoked cheese and stews.

Habla Nº16

Bodega Habla

Grapes: 100% Syrah.

Wine-making: After harvesting, the grapes were stored at 8-10ºC in a refrigerated container overnight, followed by a cold maceration for four days. Fermented in an open tank for 8 days, followed by a further 16 days of soak; then racked straight to barrels, where malolactic fermentation took place.

Ageing: Aged for 12 months in French oak barrels.

Tasting Notes: Violaceous and bright. Powerful nose, abundant tropical fruits note, as well as mimosa flower. Palate with a smooth evolution and fine tanning texture. Well balanced with a fresh and persistent end.

Pairing: Meats, roasted meats and chocolate based desserts.

Habla de Ti...

Bodega Habla

Grapes: 100% Sauvignon Blanc.

Wine-making: After an organic viticulture, the fermentation takes place for about 2 months in a stainless steel tank. Fermentation temperature from 9 to 10ºC.

Ageing: Aged for approximately 5 months in storage on its own lees.

Tasting Notes: Shiny green with golden shades. Strong sauvignon aroma, with asparagus, mango, tomato leaves and boxwood. Fresh and very pleasant wine, with long topical fruit persistence in mouth.

Pairing: Perfect to consume with tapas and any Mediterranean food.

Tinto de Verano Gaseosa

La Casera

History: Established in May, 1949. by the Duffo family in Madrid , Spain. First product to be launched was clear lemonade in glass a bottle with the iconic swing closure. It appealed to many as modern and high quality. To ensure house wives tried the product, deliverymen on bicycles gave away free bottles all over Spain. 60s – Introducing new flavors, such as orange and lemon. 70s – The brand continues to grow and becomes the family soft drink of its time, and the usual partner to wine on the table. 2007 – La Casera launches Tinto de Verano (wine with clear lemonade), which becomes a big hit!

What is it? The name “tinto de verano” translates into English as “red wine of summer.” It is a refreshing wine cocktail served during the warm months all over Spain. Although similar to sangria, it has less alcohol in it and is more refreshing, ideal for sipping on a hot afternoon at a pool party or at the beach.

Classic Gin

Puerto de Indias

Characteristic: Premium Gin with string intense and citric nature, which brings a fresh touch to the palate.

Scent: Intense juniper.

Taste: Soft, dry, mainly juniper with fresh and citric touch, brought by the lime, grapefruit, orange and lemon skin and coriander.

Coctail list: ENGLISH

Coctail list: SPANISH (MORE RECIPIES THAN IN ENGLISH)

Strawberry Gin

Puerto de Indias

Characteristic: Innovative Premium Gin with a flavour obtained by the processing of raw material and strawberries.

Scent: Profound strawberries and juniper.

Taste: Soft, with sweet touch. Mainly strawberry and juniper flavour. Subtle citric notes.

Coctail list: ENGLISH

Coctail list: SPANISH (MORE RECIPIES THAN IN ENGLISH)

Pure Black Edition Gin

Puerto de Indias

Characteristic: Premium Gin inspired by the spring seasson. For a more traditional and puristical public, with a predilection of more strong and intense flavour.

Scent: Profound juniper.

Taste: Intense and dry. Juniper predominance with citric, vanilla and spring flowers (orange blossom and jasmine) touch.

Coctail list: ENGLISH

Coctail list: SPANISH (MORE RECIPIES THAN IN ENGLISH)

Thunder Bitch

DZ Licores

Story: More than 150 years ago, in the Canadian border town of Thunder Bay, one of the world’s best whiskies was born. Thunder Bay Canadian Whisky. Canadian whisky was a “must” in the U.S. during the Prohibition and became one of the Chicago mafia’s favorites. Smuggling whisky into the US during Prohibition was not an easy task... There was just one way to cross the border, across Lake Superior and to make it even harder, female dogs, ”the bitches” were specially trained by the US border control police to sniff out and detect the whisky. Legend has it that the mafia confused the dogs by hiding the whisky in stacks of cinnamon and chili. This did two big favors to the world... First, the mafias spent more time drinking the good stuff instead of shooting each other and Second, thugs got inspired and started blending Canadian Whisky with the cinnamon and the chili. An irreverent blend was born and was called Thunder Bitch in honour of those “friendly” dogs.

What is it? A canadian whiskey with cinnamon and chilli. Perfect for shots or cocktails.

What we offer

Top Quality Drinks

Our product selection has been carefully selected to bring the best products of it’s kind.

Fast Delivery

We are committed to delivery your order in less than a week, with a zero-delay goal.

Competitive Price

We have price our selection to give our clients an economic relief increasing their profits.

Personalized Attention

We seek to stablish a relationship with our customers beyond customer-seller, being at their entire disposition.

Product Support

Our customers can always count on us to give them advice on how to elaborate or present our products.

Why Choose Us

Our Vision is to bring a bit of Spanish taste to the Finnish way of life.

Same week deliveries.

Prime class and exclusive products.

Quality price ratio like never before.

Assistance to present or create cocktails.

Fantastic personnel willing to help at any point.

Our Team

Íñigo Echeverría

CEO & Sales Manager

+358 451681364

Niilo Alfthan

Creative lead & Sales

Andrés Ferrandiz

Uusimaa Sales Manager

Get in touch

Phone

+358 451681364