Type of wine

  • Cava and sparkling wines

    Cava and sparkling wines (13)

    Cavaand sparkling wines Cava and sparkling wines are a wine that has undergone a second fermentation of its natural sugars once bottled that contains natural carbon dioxide at a pressure of between 3 and 5 atmospheres at a temperature of 20 ° C. The presence of carbon dioxide causes foam to form at the time of serving, followed by a release of persistent bubbles. BothCava and Champagne are sparkling wines made with the traditional method. They belong to a specific geographical region.
  • Red wine

    Red wine (69)

    Red wine is that from must of red grape varieties. Prepared in accordance with a suitable procedure to achieve the diffusion of the dyes contained in the skin. In the elaboration of the red wine the grape must takes part, but also the solid parts of the same, like the skin and the seeds. Once the highest quality grapes have been selected, they are destemmed, a process that separates the grapes from the grapes so that the wine does not acquire herbal aromas. Then, thanks to the action of the yeasts, it will pass to the alcoholic fermentation, the process that progressively transforms the sugar from the grapes into alcohol. During this phase it is very important to keep the hat (the set of skins) always moist to better extract the aromas and color. In addition, to prevent oxidation of the skins, this is achieved by remounting the must, which consists of removing the skins. When it is considered that the skins have already contributed everything they could to the wine, they separate from it in an operation known as shaking. The resulting paste will be pressed more or less strongly and incorporated or not into the wine depending on the desired quality. It is also common for red wines to undergo so-called malolactic fermentation, a practice that transforms malic acid into delicate lactic acid, thus reducing the overall feeling of acidity in the wine and making it much more pleasant on the palate. At this point, it will be decided whether the wine is to be kept young or whether it is intended for aging.
  • Rosé wine

    Rosé wine (6)

    Rosé wine has been for years the most underrated color of those who make up the wine palette. However, she seems to be experiencing a certain resurgence and her image is beginning to be associated with glamor and elegance. The color of the rosé wine is obtained, of course, from the skins of the red grape, although it is possible to use also a percentage of white grapes in some regions. Thus, the final hue of the wine will largely depend on how long the must is in contact with the skins. If the time is short, you will get an onion skin wine. However, if the infusion is prolonged for longer, we will get a drier, more blunt wine, closer to a young red wine. The best wines are obtained from the flower must, that is, with the only pressure of the grape's own weight.
  • Sweet Wine

    Sweet Wine (6)

    In this category you will find all sweet wines, as well as, misteles, rancid or liqueur.
  • White wine

    White wine (42)

    White wine is a variety of wine that can have different shades of yellow, such as straw, green yellow or golden yellow. It is produced by the alcoholic fermentation of the uncolored grape pulp that may have white or black skin. In the production process, the skins must be separated so that they do not stain the must. White wine is mostly made from white grapes, although it is also possible to make it from red grapes by minimizing the contact of the must with the skins, with the aim that they do not release color. The most common process, however, is to press the skinned grapes and separate the must from the dough immediately so that it can later ferment without the presence of the skins. The low tannicity (dryness) resulting from the minimal infusion of the skins results in a more gentle and versatile wine style than red and a more docile tactile sensation. In addition, most white wines, especially those from warmer climates, do not undergo malolactic fermentation. This allows them to retain all their natural freshness. Another style of white to highlight is the so-called brisat, in the preparation the must ferments with the skins. That is, it is made as if it were a red, resulting in a more structured and drying wine.
  • Other drinks: Gin, rum, orujo and ratafia

    Other drinks: Gin, rum, orujo and ratafia (6)

    At Monvins, we not only have wines, you will find other drinks such as spirits, cocktails, ratafia, etc.