Active filters

Out Stock
Viña Axarkía Maestro

Elaboration:

This is a wine made of Moscatel de Alejandría that comes from the steep slopes of the Axarquía mountains, with slaty and very poor soils. This traditional variety is used to make a pale sweet wine from the hand-picked grapes, which are transported in small crates to the winery. We only use free-run juice. 8 % alcohol is added to the grape juice before it starts to ferment.

Maturing and ageing:

None

Analytical characteristics:

15 % vol. Residual sugar: 110 gr/l.

Organoleptic characteristics:

Pale yellow, clean and brilliant color, fragrances of mature fruit, tropical notes, honey, floral. Fresh and tasty palate.

How to serve:

Serve between 8 and 10º C.

Viña Axarkía Maestro prizes:

  • Gold Medal: Premios Mezquita 2020
  • Gold Medal: Premios AkataVino CIVAS 2017
  • Gold Medal: Premios Mezquita 2016
  • Great Gold Medal: Premios AkataVino CIVAS 2016
  • Silver Medal: Premios Mezquita 2015
  • Silver Medal: Premios Arribe 2015
Out Stock
Señorío de Broches

Elaboration

The grape variety Moscatel de Alejandría is grown in the sun-struck area Axarquía (eastern part of Málaga), a mountainous region with impressive rugged hills on soils covered with decomposing shale. The climate is warm and dry. The grapes are picked manually and kept in crates. Grape juice ferments in stainless steel tanks equipped with temperature control. A natural alcoholic degree of over 10 degrees is obtained from the partial fermentation of the must, before its fortification up to 15 % vol. Fortification is the process of adding wine alcohol to the partially fermented must to stop its alcoholic fermentation. This way, part of the sugar is not fermented.

Maturing and aging:

None

Analytical characteristics:

15 % vol. Residual sugar: 130 gr/l.

Organoleptic characteristics:

Pale yellow with touches of green, brilliantly clear and very lively in the glass. The aroma is characterized by its olfactory intensity; its fragrances of pineapple, papaya, the scent of dried figs, cake and balsamic notes make it a complex and seductive wine. The mouth feel offers a good quality and well-balanced acidity, suggestive from the start to the very end. Lasting and qualitative aftertaste.

How to serve:

Serve between 8 and 10º C.

Señorío de Broches prizes:

  • Gold Medal: Premios Mezquita 2018
  • Silver Medal: Premios Vinduero 2016
  • Silver Medal: Premios Mezquita 2016
  • Gold Medal: Premios Mezquita 2015
  • Gold Medal: Premios Mezquita 2014
  • Diploma: 92+ Gold taste Wine Up Club
  • Great Gold Medal: Premios Mezquita 2010
  • Premio:Best wine with Certified Quality 2010
Out Stock
Piamater

Elaboration:

Hand-picked grapes are dried by the system of “asoleo”. This is the traditional method which consists in laying clusters by hand at the ‘paseros’ to dry the grapes for several days. Grapes dehydrate until the desired concentration of sugar. The loss in weight in this process is approximately 50 %. Sun-dried grapes are picked up into boxes again and there is a further selection of clusters. Grape juice ferments in stainless steel tanks until it reaches 13 % vol. This process is interrupted lowering the temperature of the wine.

Maturing and aging:

None

Analytical characteristics:

13 % vol. Residual sugar: 160 gr/l.

Organoleptic characteristics:

Attractive golden color. Very complex, white flowers, honey, quince, tropical fruit and minerals. Fresh in the palate, powerful, fruity and mineral. Balanced, long and pleasant.

How to serve:

Serve between 9 and 11º C.

Piamater prizes:

  • Gold Medal: Premios Mezquita 2019
  • Guía Peñín: 91 points, 2019
  • Silver Medal: Premios Zarcillo 2018
  • Silver Medal: Premios Vinduero 2018
  • Bronce Medal: Premios Mezquita 2017
  • Gold Medal: Premios Vinduero 2016
  • Gold Medal: Premios Mezquita 2016
  • Gold Medal: Premios Mezquita 2015
  • Gold Medal: Premios Arribe 2015
  • Gold Medal: Premios Mezquita 2014
  • 90pointsde la Guía Proensa 2010
Out Stock
Zumbral

Elaboration:

The grape variety Moscatel de Alejandría is grown in the sun-struck area of Axarquía (eastern part of Málaga), a mountainous region with impressive rugged hills on soils covered with decomposing shale. The climate is warm and dry. The grapes are picked manually and kept in crates. Immediately after the vintage, the grapes are laid out on drying mats to toast in the sun during about two weeks. Once the desired sugar concentration is reached, the partially dried grapes are taken into the winery for its pressing. A traditional basket press is used to obtain a must rich in sugars. Then, the must will ferment very slowly in stainless steel tanks equipped with temperature control, until it reaches an alcohol level of 1 or 2 degrees, before its fortification.

Maturing and aging:

18 months in underground tanks and 18 months in barrels of american oak.

Analytical characteristics:

15 % vol. Residual sugar 300 g/l.

Organoleptic characteristics:

Dark amber. Very powerful nose with dried fruit flavors, toasted grapes, raisings, honey. Very sweet in the mouth although not excessively, unctuous, tasteful, and with an acidity in balance with the sugar contents. The final touch is nice and long-lasting.

How to serve: /strong>

Serve between 12 and 14º C.

Zumbral prizes:

  • Gold Medal: International Marbella Wine Awards 2019
  • Gold Medal: Premios Mezquita 2019
  • Guía Peñín: 90 points, 2019
  • Guía Peñín: 90 points, 2018
  • Gold Medal: Premios Mezquita 2017
  • Gold Medal: Premios Vinduero 2016
  • Gold Medal: Premios Mezquita 2016
  • Great Gold Medal: Premios Mezquita 2015
  • Gold Medal: Premios Arribe 2015
  • Gold Medal: Premios Mezquita 2014
  • Gold Medal: Premios Palacio 2014
  • Premio Palacio: Best wine chosen by the public 2014
  • Diploma: 92+ Gold taste wine Up Club
  • Silver Medal: Premios Arribe 2010
  • Silver Medal: Concours Mondial de Bruxelles 2010
  • Gold Medal: Premios Zarcillo 2009
  • Great Gold Medal: Cinve 2008
  • Gold Medal: Premios Palacio 2008 Torremolinos (Málaga)
  • Gold Medal: Concours Mondial de Bruxelles 2008
  • Great Gold Medal: Premios Bacchus 2008
  • 1st Price: “La nariz de Oro” 2008
  • Medalla de Plata: Premios Zarcillo 2005
  • Silver Medal: Salón Internacional del Vino Iberwine 2005
  • Silver Medal: Salón Internacional del Vino Iberwine 2004
Out Stock
Zumbral Trasañejo

Elaboration:

The grape Moscatel de Alejandría is grown in the sun-struck area of Axarquía (eastern part of Málaga), a mountainous region with impressive rugged hills on soils covered with decomposing shale. The climate is warm and dry. The grapes are laid out on drying mats to toast in the sun during about two weeks. Once the desired sugar concentration is reached, the partially dried grapes are taken into the winery for its pressing.

Maturing and aging:

For more than 5 years in american oak barrels.

Analytical characteristics:

15 % vol. Residual sugar 300 g/l.

Organoleptic characteristics:

Mahogany color with iodine notes. Very intense nose with dried fruit flavors, toasted coffee and black licorice. Sweet mouth although but not cloying, complex and velvety, and with an acidity in balance with the sugar contents. Very long-lasting.

How to serve:

Serve between 12 and 14º C.

Zumbral Trasañejo prizes:

  • Gold Medal: Premios Mezquita 2020
  • Guía Peñín: 92 points, 2019
  • Gold Medal: Premios Mezquita 2018
Out Stock
Zumbral Conarte

Elaboration:

The grape variety Moscatel de Alejandría is grown in the sun-struck area of Axarquía (eastern part of Málaga), a mountainous region with impressive rugged hills on soils covered with decomposing shale. The climate is warm and dry. The grapes are picked manually and kept in crates. Immediately after the vintage, the grapes are laid out on drying mats to toast in the sun during about two weeks. Once the desired sugar concentration is reached, the partially dried grapes are taken into the winery for its pressing. A traditional basket press is used to obtain a must rich in sugars. Then, the must will ferment very slowly in stainless steel tanks equipped with temperature control, until it reaches an alcohol level of 1 or 2 degrees, before its fortification.

Maturing and aging:

18 months in underground tanks and 96 months in barrels of american oak.

Analytical characteristics:

15 % vol. Residual sugar 300 g/l.

Organoleptic characteristics:

Dark amber. Very powerful nose with dried fruit flavors, toasted grapes, raisings, honey. Very sweet in the mouth although not excessively, unctuous, tasteful, and with an acidity in balance with the sugar contents.

How to serve:

Serve between 14 and 18º C.

Zumbral Conarte prizes:

  • Guía Peñín: 93 points, 2019
  • Silver Medal: Concurso Vinoble 2010
  • Bronce Medal: Premios Mezquita 2009
  • Gold Medal: Concours Mondial de Bruxelles 2009
  • Silver Medal: Spanish Wine for Asia, Hong Kong 2009
  • Silver Medal: Premios Arribe 2009
  • Great Gold Medal: Cinve 2008
Out Stock
Rujaq Andalusí Trasañejo

Elaboration:

Wine produced with Moscatel de Alejandría, cultivated on the Axarquía hills, which slaty soil produces superior quality grapes. The grapes are picked by hand and are laid out to dry in the sun on the “paseros” until its optimal graduation is obtained. The sun-dried grapes are brought to the traditional hydraulic press of “capachas” to obtain a grape juice with a high sugar content, followed by a very slow fermentation process.

Maturing and aging:

10 years in american oak casks.

Analytical characteristics:

15 % vol. Residual sugar 300 g/l.

Organoleptic characteristics:

Iodine tone with amber background, sweetness of candid fruit, spicy. Flavored in mouth, persistent and well-balanced.

How to serve:

Serve between 14 and 18º C.

Rujaq Andalusí Trasañejo prizes:

  • Great Gold Medal: Premios Mezquita 2020
  • Guía Peñín: 90 points, 2019
  • Great Gold Medal: Premios Mezquita 2017
  • Gold Medal: Premios Mezquita 2016
  • Great Gold Medal: Premios Mezquita 2015
  • Gold Medal: Premios Mezquita 2014
  • Gold Medal: Premios Mezquita 2010
  • Silver Medal: Concours Mondial de Bruxelles 2010
  • Silver Medal: Premios Bacchus 2010
  • Gold Medal: Premios Arribe 2009
  • Gold Medal: Premios Zarcillo 2009

Out Stock
Arcos de Moclinejo dulce

Elaboration:

The grape comes from the northern area of the province of Malaga and is laid to dry in the sun on “paseros”.

Maturing and aging:

Dynamic “criaderas y soleras” method. Aging in american oak barrels for over 30 years..

Analytical characteristics:

17 % vol. Residual sugar: 180 gr/l.

Organoleptic characteristics:

Soft mahogany with iodine borders. The complex aroma reveals hints of sun-dried “toasted” grapes, coffee, dried fruits, liquorice and honey. Well-balanced in mouth, with the elegant sweet taste that characterizes the natural sweet wines with a long fermentation, full-bodied with a long and intense aftertaste. This very old wine is a reference among the sweet natural wines “trasañejos” from Málaga.

How to serve:

Serve between 10 and 14º C.

Arcos de Moclinejo Dulce Trasañejo prizes:

  • Guía Peñín: 94 points, 2019
  • Guía Peñín: 92 points, 2017
  • Silver Medal: Premios Mezquita 2017
  • Great Gold Medal: Premios AkataVino CIVAS 2017
  • Gold Medal: Premios Vinduero 2016
  • Gold Medal: Premios Mezquita 2016
  • Great Gold Medal: Premios Mezquita 2015
  • Gold Medal: Premios Zarcillo 2015
  • Gold Medal: Premios Arribe 2015
  • Best sweet wine Pedro Ximén: Sabor a Málaga 2014
  • Gold Medal: Premios Mezquita 2014
  • Gold Medal: Concours Mondial de Bruxelles 2010
  • Silver Medal: Premios Zarcillo 2009
  • Silver Medal: Premios Mezquita 2009
  • Great Gold Medal: Cinve 2009
Out Stock
Arcos de Moclinejo seco Trasañejo

Elaboration:

Wine produced with grapes from centuries-old vineyards located in Montes de Málaga. Total fermentation and subsequent increase in alcohol concentration thanks to the long ageing period.

Maturing and ageing:

Over 30 years of ageing in american oak casks by the system of “criaderas y soleras”.

Analytical characteristics:

21 % vol.

Organoleptic characteristics:

Old and brilliant gold, golden flashes. Very intense in nose, oxidative ageing notes and roasted coffee. Strength and freshness in mouth, complex and mineral. Good balanced and persistence. The perfect example of a dry very old Pedro Ximen wine from Malaga.

How to serve:

Serve between 12 and 14º C.

Arcos de Moclinejo Seco Trasañejo Prizes:

  • Great Gold Medal: Premios Mezquita 2019
  • Guía Peñín: 95 points, 2019
  • Guía Peñín: 95 points, 2017
  • Great Gold Medal: Premios AkataVino CIVAS 2017
  • Gold Medal: Premios Vinduero 2016
  • Great Gold Medal: Premios Mezquita 2016
  • Great Gold Medal: Premios AkataVino CIVAS 2016
  • Gold Medal: Premios Mezquita 2015
  • Gold Medal Premios Zarcillo 2015
  • Gold Medal Premios Mezquita 2014
  • Great Gold Medal AkataVino 2014 (10 mejores vinos de España)
  • Gold Medal: Gran ARRIBE 2014
  • Silver Medal: Premios Zarcillo 2009
Out Stock
Viña Axarkía

Elaboration:

The steep slopes of the Axarquía mountains, have slaty and very poor soils on which a high-quality grape is cultivated. It is the Moscatel de Alejandría. This traditional variety is used to make a pale sweet wine from the hand-picked grapes, which are transported in small crates. The resulting wine conserves part of the initial sugar contents of the must, since the fermentation is stopped with alcohol, thus avoiding a complete fermentation.

Maturing and aging:

None

Analytical characteristics:

15 % vol. Residual sugar: 150 gr/l.

Organoleptic characteristics:

Golden, brilliant color, flavors of ripe fruit with tropical, honey and flower notes. Flavored in mouth, spicy and varietal.

How to serve:

Serve between 8 and 10º C.

Out Stock
Málaga Dulce

Elaboration:

Moscatel de Alejandría is grown in the sun-struck area of Axarquía and Pedro Ximén is grown in Montes de Málaga area. Both of them are mountainous regions with impressive rugged hills on soils covered with decomposing shale. The climate is warm and dry.

Maturing and aging:

5 years in centennial american oak barrels.

Analytical characteristics:

15 % vol. Residual sugar 150 g/l.

Organoleptic characteristics:

Dark mahogany, clean and brilliant. In the nose, mature fruit, raisins and caramel. Smooth and unctuous palate.

How to serve:

Serve between 12 and 14º C.

Málaga Dulce prizes:

  • Great Gold Medal_ Premios Mezquita 2020
  • Gold Medal Premios Vinduero 2017

Out Stock
Pajarete

Elaboration:

The grape variety Moscatel de Alejandría is grown in the sun-struck area of Axarquía and Pedro Ximén is grown in Montes de Málaga area. Both of them are mountainous regions with impressive rugged hills on soils covered with decomposing shale. Grape juices of Moscatel and Pedro Ximén ferment separately. The fermentation is stopped by adding alcohol, keeping a part of sugar without fermenting. Then we assemble the two wines for ageing.

Maturing and aging:

5 years ageing in american oak barrels by the system of “criaderas y soleras”.

Analytical characteristics:

15 % vol. Residual sugar 140 gr/l.

Organoleptic characteristics:

Mahogany color, brilliant with golden flashes. Powerful in nose, complex, fine wood, spicy and mature fruit. Persistent in the mouth, toasted dry fruit.

How to serve:

Serve between 10 and 12º C.

Pajarete prizes:

  • Guía Peñín: 91 points, 2019 
  • Goild Medal: Premios Mezquita 2018 
  • Silver Medal: Premios Zarcillo 2018
  • Gold Medal: Premios Mezquita 2017 

Out Stock
Seco Trasañejo PX

Elaboration:

Pedro Ximén comes from Malaga Mountains area. Decomposing slate is the type of soil in this area, where the plants grow and the grapes mature to get an extraordinary quality fruit. It is a mountainous region with impressive rugged hills on soils covered with decomposing shale.

Maturing and aging:

20 years into centuries-old american oak barrels.

Analytical characteristics:

18 % vol.

Organoleptic characteristics:

Old gold color, brilliant with golden flashes. Intense nose where we can check oxidative ageing, fine wood, toasted almonds and coffee. Persistent in the mouth, fresh with saline notes. Perfect wine for the aperitif and after dessert.

How to serve:

Serve between 10 and 12º C.

Seco Trasañejo prizes:

  • Silver Medal: Premios Mezquita 2020
  • Guía Peñín: 93 points, 2019
  • Great Gold Medal: Premios Mezquita 2018
  • Gold Medal: Premios Mezquita 2017
  • Great Gold Medal: Premios Vinduero 2017
Out Stock
Pedro Ximénez

Elaboration:

The grape variety Pedro Ximén is grown in Montes de Málaga area. This is a mountainous region with impressive rugged hills on soils covered with decomposing shale. The climate is warm and dry.

Maturing and aging:

5 years in very old american oak barrels.

Analytical characteristics:

15 % vol. Residual sugar 300 g/l.

Organoleptic characteristics:

Amber notes with golden reflex, clean and brilliant. In the nose we appreciate raisins, caramel, toasted sugar and honey notes. Smooth in the mouth, notes of caramel and toffe.

How to serve:

Serve between 12 and 14º C.

Pedro Ximénez prizes:

  • Guía Peñín: 93 points, 2019 
  • Gold Medal: Premios Mezquita 2018 
  • Gold Medal: Premios Vinduero 2018