1. OUR WINES

2. TEMPRANILLO – VERDEJO – SAUVIGNON BLANC - CHARDONNAY

3. OAK BARREL – MUSCAT – BRUT – BRUT ROSÉ

4. ORGANIC AIREN – ORGANIC TEMPRANILLO - CRIANZA

5. ESSENTIAL LINE
AIREN WHITE WINE
TEMPRANILLO ROSÉ WINE
TEMPRANILLO RED WINE

6. TASTING WINES
The description of a wine is the result of a sensorial analysis.
White wine should be served at approximately 10º, rosé wines should be served at 12º, and red wines at between 16-18º.
A description of a wine involves the following senses.
SIGHT
We can see the condition of a wine (still, sparkling); its appearance (clean, flowing); and its colour and tonalities. The colour can
tell us about the age and condition of the wine, while various hues and tones can tell us about how the wine has evolved.
Sight provides the first impression and influences the other perceptions.
SMELL
We can smell the aromas of a wine. Primary aromas are produced by the grape. Secondary aromas result from the alcoholic and
malolactic fermentation. Tertiary or bouquet aromas originate in the aging process and the concentration or oxidation.
There are two ways of smelling. Firstly, directly through the nose; and secondly, through the mouth and then upwards into the
nasal passage.
TASTE
This sense is closely related to the sense of smell as they interact during the process.
Through the mouth we can perceive the aromas that enter upwards into the nose.
We can also detect texture (fluidity, syrupiness); temperature;
as well as the flavours of sweetness, acidity, saltiness, and bitterness.
AFTERTASTE
This can be described as the sum of smell, taste, and touch. A harmonious equilibrium
between these three elements is essential for a wine to have an aftertaste.
This is the moment when the sensation of the wine is captured in the memory.

7. ZAGARRÓN ESSENTIAL AIREN
WHITE WINE
Served at approximately 12º C
SIGHT:
- Still
- Clean
- Yellow colour
SMELL:
- White ripe fruit (pear, apple, banana)
- Light aroma
TASTE
- Fresh
- Light
- Some accidity
- General is equilibrated in the mouth
AFTERTASTE
- Light
Very recommended for rices, fish, pasta not spiced.

8. Zagarrón Verdejo
White Wine
SERVED AT APPROXIMATELY 12º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- YELLOW COLOUR  GREEN
- GOOD PRESERVATION
SMELL:
- AROMATIC & INTENSE
- FRUIT (PINEAPPLE, PEAR)
TASTE
- FRESH
- MORE ACCIDITY THAN IN AIREN
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- PERSISTENT
VERY RECOMMENDED FOR RICES, FISH, PASTA, OR WHITE
MEAT LIKE CHICKEN OR TURKEY.

9. Zagarrón Sauvignon Blanc
White Wine
SERVED AT APPROXIMATELY 12º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- PALE YELLOW COLOUR  GREEN
- GOOD PRESERVATION
SMELL:
- INTENSE & AROMATIC
- EXOTIC FRUIT (PINEAPPLE, GRAPEFRUIT)
TASTE
- FRESH
- MORE ACCIDITY THAN IN AIREN
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- MORE PERSISTENT THAN VERDEJO
- VERY NICE IN THE MOUTH
VERY RECOMMENDED FOR COLD
ENTRIES, PATES, RICES, FISH, PASTA, OR WHITE MEAT LIKE
CHICKEN OR TURKEY.

10. Zagarrón Essential Tempranillo
Red Wine
SERVED AT APPROXIMATELY 16º C
SIGHT:
- STILL
- CLEAN
- MAROON RED COLOUR  VIOLET
- LAYER - MEDIUM
SMELL:
- SHORT INTENSE UNTIL THE AERATION
- RIPE RED FRUIT (BLACKBERRY)
-SOME FLOWERS (VERY LIGHT)
TASTE
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- LIGHT PERSISTENT
VERY RECOMMENDED FOR MEAT AND ROAST FROM THE
BARBECUE; CHEESES AND COLD MEATS OR WHITE MEAT, IT
COULD JOIN WITH SPICE FOOD.

11. Zagarrón Tempranillo
Red Wine
SERVED AT APPROXIMATELY 16º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- MAROON RED COLOUR  VIOLET
- LAYER – MEDIUM
SMELL:
- AROMATIC & INTENSE
- RIPE RED FRUIT (BLACKBERRY)
- BETTER WITH AERATION
- RED FRUIT & SPICE LIKE BLACK PEPPER
- BLACK LIQUORICE
- CONCENTRATED
- TASTE
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- THE MOST PERSISTENT OF THE 3 YOUNG RED
WINES
VERY RECOMMENDED FOR MEAT AND ROAST FROM THE
BARBECUE; CHEESES AND COLD MEATS OR WHITE MEAT, IT
COULD JOIN WITH SPICE FOOD.

12. Zagarrón Organic Tempranillo
Red Wine
SERVED AT APPROXIMATELY 16º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- MAROON RED COLOUR  VIOLET
- LAYER – MEDIUM
SMELL:
- AROMATIC & INTENSE
- RIPE RED FRUIT(BLACKBERRY)
- BETTER WITH AERATION
- FRUIT (STRAWBERRIES, CHERRIES)
TASTE
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- PERSISTENT
VERY RECOMMENDED FOR MEAT AND ROAST FROM THE
BARBECUE; CHEESES AND COLD MEATS OR WHITE MEAT, IT
COULD JOIN WITH SPICE FOOD.

13. Zagarrón Tempranillo & Petit Verdot
Red Oak Barrel Wine
SERVED AT APPROXIMATELY 16º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- MAROON RED COLOUR  VIOLET
- LAYER – MEDIUM HIGH
SMELL:
- AROMATIC & INTENSE
- RIPE RED FRUIT(CHERRIES)
- BETTER WITH AERATION
- LIGHT HINTS OF VAINILLA
TASTE
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- PERSISTENT
VERY RECOMMENDED FOR STEWS, MEAT AND MATURE
CHEESE.

14. Sandogal Crianza Tempranillo
Red Crianza Wine
SERVED AT APPROXIMATELY 16º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- RED COLOUR  BROWN
- LAYER – MEDIUM HIGH
SMELL:
- AROMATIC & INTENSE
- RIPE RED FRUIT(CHERRIES)
- BETTER WITH AERATION
- VAINILLA & SPECIES FROM AMERICAN & FRENCH OAK
BARREL
TASTE
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- PERSISTENT
VERY RECOMMENDED FOR RED MEATS, MEAT CASSEROLES, STEWS,
GAME, PATÉS, COLD MEATS AND MATURE CHESSES.

15. Zagarrón Moscatel Presidencial
Sweet White Wine
SERVED AT APPROXIMATELY 8º - 10º C
SIGHT:
- STILL
- CLEAN & BRIGHT
- PALE YELLOW COLOUR
- GOOD PRESERVATION
SMELL:
- INTENSE & AROMATIC
- TIPICITY WINE
- WHITE FLOWERS (WHITE ROSES) & FRUITS (PEAR)
TASTE
- FRESH & ACCIDITY  (8º C)
- SWEETER  (14ºC)
- BODY & EQUILIBRATED IN THE MOUTH
AFTERTASTE
- PERSISTENT
- VERY NICE IN THE MOUTH
VERY RECOMMENDED FOR APPETIZERS OR DESSERTS DEPEND OF
THE TEMPERTURE YOU CHOOSE.