A wine that has been with us from the beginning, and has become a classic over time, it nudges us forward every day in our search for perfection.
When we begin the grape harvest at the end of august, we identify the best plots of macabeo to make this young, fresh, typically mediterranean white wine. After a short maceration, the must is transferred to ferment in stainless steel tanks and then undergoes cross-flow filtration before bottling.
ENTERIZO BOBAL ROSADO
During the harvest a selection is made from the best plots of our native Bobal grape, which is used to make this moreish, aromatic rosado. After low-temperature maceration and a gentle pressing, the grape must is decanted and transferred to ferment in temperature-controlled stainless steel tanks, and then bottled after cross-flow filtration.
ENTERIZO BOBAL + TEMPRANILLO
A careful selection of the best grapes from our Bobal and Tempranillo vines, vinified separately in the traditional style, then blended to produce this youthful, typically mediterranean red wine.
80% Bobal + 20% Tempranillo
The grape varieties that go into this wine are carefully selected for traditional vinification and subsequent blending. The wine is then aged, gaining structure and complexity in american oak casks for a period of between 9 and 12 months.
80% Bobal + 20% Tempranillo
The grape varieties that go into this wine are carefully selected from our organic vineyards for traditional vinification and subsequent blending. The wine is then aged, gaining structure and complexity in american oak casks for a period of between 9 and 12 months This is how our famous Enterizo Reserva wine is made.
60% Bobal + 25% Tempranillo + 10% Cabernet Sauvignon + 5% Garnacha
ENTERIZO GRAN RESERVA
A selection of our best and oldest bush vine grapes. Harvested by hand and vinified separately before blending. Aged in casks of french and american oak for between 30 and 36 months until the desired complexity and character is achieved.
70% Bobal + 15% Cabernet Sauvignon + 10% Tempranillo + 5% Garnacha
ENTERIZO CAVA BRUT
A careful selection of the best macabeo grapes, which are gently pressed, then ferment in stainless steel tanks before passing on to a second fermentation in bottle, where our cava gains body while resting on its lees for a minimum of 12 months.
ENTERIZO CAVA BRUT NATURE
Our Macabeo plots are located at more than 700 meters of altitud in Requena, in the interior of Valencia. Careful selecction of the best grapes is followed by gentle pressing and fermentation in stainless Steel tanks and then, following hte traditional method, a subsequent second fermentation in bottle where our cava gains body through ageing on its lees for a mínimum of 9 months.
ENTERIZO CAVA SEMI SECO
During the summer months the best Macabeo plots are identified. After an early harvest that guarantees the desired acidity, a gentle pressing is carried out to obtain the must that will ferment at a controlled temperature in stainless steeel tanks. The process of second fermentation and aging in the bottle will give it structure and complexity and with the dossage the desired residual sugar level for this semi-dry cava will be reached.
ENTERIZO CAVA BRUT ROSÉ
After a careful selection of our best Garnacha grapes, these are harvested early. Gentle pressing and a short, cold maceration. Winemaking continues to follow the traditional method, with a first fermentation in stainless steel tanks and a second fermentation in bottle, with the cava resting horizontally on racks for a minimum of 9 months.
ENTERIZO CAVA RESERVA BRUT NATURE
This reserve cava is made with the fruit of our selected Chardonnay plots from the Requena area, with are located at about 700m of altitude, where clay soils in combination with a continental climate softened by the influence of the Mediterranean, guarantee the levels of acidity and maturation necessary for this traditional elaboration, completed with an aging of at least 36 months on its lees to achieve its characteristic elegance.