Our wines

medalla-2012Cándido Besa Bihotzekoa

(14.5% Vol.) Carbonic maceration | Silver Medal at the 2012 Challenge International du Vin in Bordeaux

Winemaking:
Winemaking: Wine made employing carbonic maceration with whole grapes. After alcoholic fermentation the grapes are trodden in the traditional fashion and the free-run wine is collected.

Grape varieties: 90% Tempranillo and 10% Viura.

Tasting notes: Bright, intense, dark-cherry red with a purple rim. Deep fruit aromas (raspberries, blackberries and blueberries) with a liquorice finish and mild dairy notes. Pleasant, smooth entry, with lively fruit. Long, aromatic persistence, with a nice, clean finish.


Cándido Besa Urtekoa

(13,5% Vol.)
Young wine. Carbonic maceration

Grape varieties:  90% Tempranillo and 10% Viura.

Tasting notes: A beautiful dark-cherry red with a characteristic purple rim. Intense aromas of ripe red fruit (strawberries, raspberries and redcurrants) with a hint of liquorice. Smooth in the mouth; lively and fruit-laden. Long and persistent with a very special, pleasant finish of fruit and liquorice.


Cándido Besa Zuria

(12,5% Vol.)
Organic white wine

Grape varieties: 100% Viura grapes from organic farming.

Tasting notes: Light yellow with a greenish rim. Intense fruit and floral aromas with a fresh, mild entry, a hint of acidity and lively sensations.


medalla-2011Cándido Besa Kuttuna

(15% Vol.) | Silver Medal at the 2011 Challenge International du Vin in Bordeaux

Winemaking: This wine comes from the choicest Tempranillo grapes from our oldest vines, made following traditional carbonic maceration methods. It then spent 12 months in oak barrels, where alcoholic fermentation concluded and malolactic fermentation took place.

Tasting notes: Intense dark-cherry with a garnet red rim. Aromas of berries with a hint of liquorice and well-integrated wood. Good volume and balance in the mouth.


estrella-de-plataCándido Besa Joven Ecológico

(13,5% Vol.)
Carbonic maceration. Organic

Winemaking: We care for the land with ecological respect and, since 2008, we produce organic wine with our grapes. Vinification involves carbonic maceration of whole grapes, followed by treading, pressing and bottling. It is a young, fresh, fruity wine; smooth and very pleasant to drink.

Grape varieties: 90% Tempranillo and 10% Viura.

Tasting notes:  Beautiful dark-cherry red with a characteristic purple rim. Aromas of forest berries (blackberries, raspberries and blueberries). Smooth in the mouth, lively and very fruity. Very special liquorice aftertaste.


Ecovino-Plata-2012Cándido Besa Kupela-Barrica

(14% Vol.)
Carbonic maceration. Organic

Winemaking: This wine is made with the best organically-grown Tempranillo grapes. Vinified following the traditional carbonic maceration method. It spent 12 months in oak barrels, where alcoholic fermentation concluded and malolactic fermentation took place.

Grape varieties: Grape varieties: 90% Tempranillo and 10% Viura.

Tasting notes: Intense dark-cherry with a garnet red rim. Aromas of berries with a hint of liquorice and well-integrated wood. Good volume and balance in the mouth.


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