• APPELLATION: Carneros, Napa Valley VINEYARD: Gran Val COMPOSITION: 96% Merlot, 4% Cabernet Sauvignon FERMENTATION: Open top tanks with three punchdowns daily AGING: 20 months in 46% new French oak ACID: 6.4 g/L pH: 3.5 ALCOHOL: 14.5% HARVESTED: September 15, 2014 BOTTLING: July 2016 PRODUCTION: 940 cases produced   This Merlot opens with bold aromas of juicy ripe cherry and blackberry. Luxurious blueberry flavours dominate the palate along with smooth, robust tannin's. Displaying a refreshing, cool climate acidity, this wine finishes with a touch of cedar.    
  • APPELLATION: Stags Leap District, Napa Valley COMPOSITION: Cabernet Sauvignon AGING: 100% new French oak ACID: 6.7 g/L pH: 3.6 ALCOHOL: 14.6% HARVESTED: September 9 - October 4, 2017 BOTTLED: July 31, 2019 Grown from the four best blocks of our Hirondelle Estate Vineyard, this wine opens with deep blackcurrant aromas with a hint of clove. Silky tannin's and rich flavours of blueberry, mocha, and spice are followed by a long, velvety finish
  • Red wine made with Tempranillo variety, from the Castilla y León area. Fermentation in stainless steel tanks at a controlled temperature between 26 and 28ºC, with daily pumping over for 10 days and malolactic fermentation. Contains sulfites.
  • Smoked Atlantic Salmon

    423.00625.00
    Elevate your dining experience to new heights with our Smoked Atlantic Salmon. Bursting with flavor, richness, and unmatched quality, our smoked salmon is the perfect choice for discerning palates and gourmet enthusiasts alike. Savor the superior taste, quality, and tradition that only MGM Food and Commodities Corporation can offer. Elevate your dining experiences with our Smoked Atlantic Salmon today, and discover why it's the choice of discerning food enthusiasts worldwide.
  • Marcial Iberico acorn-fed “salchichón”, traditional and aromatic. Made with lean Iberico pork and natural ingredients. Marcial acorn-fed “salchichón” is a traditional cold meat from the Iberico pig, made with a carefully selected combination of lean pork and natural spices, and cured in the cold, dry air of Guijuelo. Its characteristic flavour, together with the fine and subtle aroma imparted by the spices used in its preparation, distinguish it clearly from other cold meats.
  • Marcial acorn-fed Iberian ham, unrivalled flavour and unctuousness. Traditional production and curing, in the cold, dry air of Guijuelo. Aroma, unctuousness, an incomparable flavour… it is ham, an icon of Spanish cuisine, highly-prized the world over. Obtained from the back legs of the Iberian pig, Marcial acorn-fed ham is cured for anything between 24 and 48 months. The production method is completely traditional and the ham is cured in our natural drying rooms in Guijuelo. An unhurried, manual process, in the cold, dry mountain air. When cut, its colour varies between intense and dark red, with a particular feature being the extensive fat marbling which gives Marcial Castro ham its characteristic flavour and unctuousness.
  • Marcial acorn-fed Iberian “chorizo”, a select cold meat. Made with lean Iberian pork and natural ingredients. A classic with popular roots, which is showcased alongside the most select cold meats. Marcial acorn-fed Iberian chorizo is made with minced chunks of lean pork with natural raw materials: salt, paprika, oregano and garlic, which is then stuffed into natural intestine. After a curing period of no less than 3 months, it is perfect for tasting, either on a plate or in a sandwich.
  • Marcial Iberico Pork Flank (Top Loin)

    875.501,133.00
    A cut from the end of the loin, distinguished by its flat, triangular shape. A perfect balance between the lean part and the fatty part.
  • A larger-size cut whose lean meat with fat marbling is tasty and widely recognized. It combines with everything, both in the oven and in stews and casseroles.
  • From the lumbar region, between the lower loin and the ribs. Its almost complete lack of fibres gives it its highly prized texture and flavour.
  • Marcial Iberico Pork Spare Ribs

    303.75585.00
    The bones of the ribcage are covered with a tasty meat which is rich in fat, making it ideal for barbecues and cooking in the oven. Iberian spare ribs are best enjoyed when eaten with the hands.
  • Forms part of the top end of the loin. It is one of the cuts with the most intramuscular fat marbling, which gives it a succulent flavour.

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