ChinChin Vegan White & Rosé

Libalis White

White VEGAN

Variety

Muscat Blanc à Petits Grains, Viura and Malvasia. This is the only Muscat in the world not admitted by the DOC Rioja, so the only way to continue betting on it was to create a new Protected Geographical Indication. Thus, with the help of Vintae, the IGP Valles De Sadacia was born in 2003, comprising four of the seven Rioja valleys in the easternmost half of the community.

Vineyard

Organic viticulture vineyards planted in 1999 in Finca Zarcillo and Finca Mejorana (Calahorra). Land with a lot of salinity and concentration, and few kilos of grapes per hectare.

Harvest

Automatic and nocturnal during the first week of September.

Winemaking

Cold pelicular maceration for 6 hours, fermentation at 16ºC in stainless steel tanks and batonage on lees for 2 months.

Alcohol

12.5% Vol.

Tasting Note

Visual: attractive pale yellow, very clean, glyceric and bright.
Nose: tropical fruit at discretion, with subtle aromas of fennel and jasmine.
Mouth: pure silk in mouth. An explosion of flavors of white fruits and fresh grapes.

Origin

Paradise exists, and lies within a bottle of wine. Libalis is an enveloping tropical explosion that transports you to the wildest side of life. Because the most brutal moments are not born, they are made. Libalis is your passport and you decide who travels with you and where to make it worth it!

Awards

Gold medal. Sakura Japan Women’s Wine Awards 2018. Vintage 2016.

Gold medal. Challenge International du Vin 2016. Vintage 2015.

Gold medal. Muscat du Monde 2015. Vintage 2014.

Gold medal. Concours Mondial de Bruxelles 2012. Vintage 2011.

Silver medal. Concours Mondial de Bruxelles 2011 and 2010. Vintage 2010 and 2009.

Libalis White White Libalis

Carchelo Rosé

Variety

Monastrell

Tasting Notes

COLOUR: Red currant color with medium intensity and violet edges, very bright and shiny.

AROMA: Clean and pronounced, with aromas of blossoming trees, roses, red fruits such as raspberries and currants, and stone fruits such as peaches and green apricots.

ON THE PALATE: Balanced, with a pleasant acidity and an enveloping body. Fresh and intense fruity aromas with a persistent and dry background.

Alcohol Content

13% VOL.

Pairing

Gastronomic wine. Ready to enjoy. It is recommended to pair with appetizers, grilled vegetables, fish, soups, pasta and rice.

RECOMMENDED TEMPERATURE FOR SERVING: Between 6 and 8ºC

Awards

2019 – Global Organic Masters – Bronze

Libalis Rosé

VEGAN Rosé

Variety

Grenache (Garnacha) & Muscat Blanc à Petits Grains. Incredible as it may seem, this unique Muscat in the world is not admitted to the Do Rioja, so the only way to continue betting on it was to create a new Protected Geographical Indication. Thus, with the help of Vintae, the IGP Valles De Sadacia was born in 2003, comprising four of the seven Rioja valleys in the easternmost half of the community.

Vineyard

Organic viticulture vineyards planted in 1999 in Finca Alheña and Finca Zarcillo (Calahorra). Lots of salinity and concentration and few kilos of grapes per hectare.

Harvest

Automatic and nocturnal during the last week of September.

Winemaking

After the harvest, the White and red grapes are mixed, cooled with carbonic snow and after a cold pelicular maceration for 2 hours, the grapes are gently pressed and the must or fermented at low temperature for 20 days.

Alcohol

12.5% Vol.

Tasting Note

Visual: pale pink, elegant and persuasive, clean and bright.
Nose: intense with oral memories and especially white fruit like apple and pear, along with hints of strawberry and grapefruit.
Palate: fresh and fruity entry. A combination of flavors of strawberries, fresh grapes and citrus that burst in the mouth and cause an eternal feeling of freshness.

Origin

Paradise exists, and lies within a bottle of wine. Libalis is an enveloping tropical explosion that transports you to the wildest side of life. Because the most brutal moments are not born, they are made. Libalis is your passport and you decide who travels with you and where to make it worth it!

Award

Gold medal. Sakura Japan Women’s Wine Awards 2016. Vintage 2013.

Tallareta

Dartford Warbler Sylvia undata A small and nervous passerine bird that never stop, distinguished by its long thin tail compared with the one of other warblers.

“The most transparent expression of the Pansa Rosada”.

Wine Type

Organic rosé wine / NO ADDED SULFITES

Grape Variety

Pansa Rosada (Xarel·lo Vermell)

Fermentation

Egg Tanks made of clay based cement (Oeuf de Beaune)

Alcohol by volume

12% vol.

Soil Type

Sauló (sandy granitic). Altitud 150m – 300m. Orientation Southeast. Rainfall 600 mm/year.

Level of sulphur

8 mg/L* (product of the natural fermentation without addition). The European regulation allows the removal of the mention “Contains Sulfites” for this wine elaborated without added sulphur. The United States Department of Agriculture (USDA) allows the certification “ORGANIC WINE”.

Wine Tasting 

Sight – Pale pink salmon w ine with slight violet reflections.

Nose – High aromatic intensity which highlights s trawberry, pink grapefruit and citrus aromas, with floral notes.

Palate – Stylish entry point, recalling the fruits aromas described previously. Fruity, fresh and very balanced on the palate with a light tannic sensation and saline notes. Good acidity, delicate and persistent aftertaste.

Winemaking

Organic “natural” rosé wine made from the Pansa Rosada variety (Xarel·lo vermell). The grapes are harvested by hand in an extraordinary state of health. After a pre-fermentation maceration in the press at 10ºC for 8 hours, we proceed to a light pressing to extract only the first free run juice. We extract the characteristics of the variety through spontaneous fermentation in concrete egg based on clay. The shape of the egg enables the free movement of the lees, thus providing a “natural bâtonnage”. We aim at increasing the aromatic richness and the voluminous sensation in the pallet, as well as enhancing the structure and preventing reduction. No sulphites or any other products are added through out the process.

Prominent Awards and References

Guia de Vins de Catalunya 2020- 9,68/10

AA Tallareta Alta Alella Mirgin Celler de Les Aus

Libalis Frizz

VEGAN Frizz

Variety

Muscat Blanc à Petits Grains

Vineyard

Organic viticulture vineyards planted in 1999 in Finca Zarcillo and Finca Mejorana (Calahorra). Land with a lot of salinity and concentration, and few kilos of grapes per hectare.

Harvest

Automatic and nocturnal during the first week of September.

Winemaking

Cold maceration of the grape for 6 hours. Fermentation at 16ºC in stainless steel tanks, once the wine is at 5 ‘ 5% alcohol, it cools at very low temperature stopping the fermentation and thus leaving a sweetly fruity wine with natural carbonic. When bottling, it gives a slight touch of carbonic to give the bubbling point sought.

Degree

5.5% Vol.

Tasting Note

Visual: pale yellow very clean, glyceric and bright, with very fine bubble.

Nose: tropical fruit at discretion, a whirlwind of fresh grape aromas.

Mouth: wonderfully bubbling in mouth. A refreshing explosion of fruit that leaves a slightly sweet taste and tropical intensity.

Tallarol

Sardinian Warbler Sylvia melanocephala Among oaks and pine lives the Mediterranean Tallarol, fresh and bold. “The saline minerality of Pansa Blanca with all its boldness ”.

Wine type

Organic white wine / NO ADDED SULFITES

Grape variety

Pansa Blanca (Xarel·lo)

Fermentation and ageing

In amphoras made of Sauló soil from our vineyards and Egg Tanks made of clay based cement (Oeuf de Beaune).

Alcohol by volume

12% vol.

Sulphur

The European regulation allows the removal of the mention “Contains Sulfites” for this wine elaborated without added sulphur. The United States Department of Agriculture (USDA) allows the certification “ORGANIC WINE”.

Soil type

Sauló (sandy granitic). Altitude 150m – 300m. Orientation Southeast. Rainfall 600 mm/year

Winemaking

Organic “natural” wine made from Xarel·lo. The grapes are harvested by hand in an extraordinary state of health. After a pre-fermentation maceration in the press at 10ºC for 8 hours, we proceed to a light pressing to extract only the first free run juice. We extract the characteristics of the variety through spontaneous fermentation in concrete egg based on clay. The shape of the egg enables the free movement of the lees, thus providing a “natural bâtonnage”. We aim at increasing the aromatic richness and the voluminous sensation in the pallet, as well as enhancing the structure and preventing reduction. No sulphites or any other products are added through out the process.

Awards and References

Guia de Vins de Catalunya 2019 – 9,55/10
JancisRobinson.com, September 2017 – 17, 5
Robert Parker 2016 & 2015 – 92/100
AA Tallarol Alta Alella Mirgin Celler de Les Aus