DENA DELA White

Partially vinified under the sea, this wine is a blade of lime and freshness. An original and

chiselled aromatic profile revealed by the underwater conditions of its

vinification at 15m depth in the bay of Saint-Jean-de-Luz. A unique patented fermentation process.

SITUATION

The wine is made from grape varieties with aromatic profiles selected and vinified specifically

a first time in the perspective of immersion. Minimal work in the vineyard and an early harvest based on maturity standard. Clay-silty soils and grapes selected from 3 departments Gers, Landes and Pyrénées-Atlantiques.

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WINE

Champagne method pressing, cold pressing and first fermentation in stainless s

teel vats as for sparkling wine. Once this first fermentation has been completed, some of this wine undergoes a second fermentation in vats and under water at 15m depth in the Bay of Saint-Jean-de-Luz for about 2 to 3 months according to the seasons. The rest is raised on the fine lees. Once the submerged tanks out of the water, the initial composition is reassembled.

GRAPES -SPECIFICATIONS

Ugni white 50%, Colombard: 50%

Degree of alcohol: 11% vol.

TASTING

It is enjoyed like an effervescent. Frozen (4-6 ° C) to bring out the lime flavors, fresher (8-10 °C) it expresses notes of yuzu lemon with more mineral and iodized tones. From 10 ° C stand

out very fresh shades of guava and passion fruit. A very clear and crystalline colour with very fine bubbles that develop in foam during the service. A mineral nose, salty and iodized, a very fresh mouth and chiseled around a range of citrus fruits such as lime, lemon yuzu, guava and passion fruit. Very dry, it has been finely developed to match to a Basque creative cuisine.

Excellent as an aperitif with oysters, foie gras or charcuterie. Perfect to serve with Pintxos, fish or cheese.

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THEY LIKED IT…

“It gets softer when it warms up. I can taste yellow apple, camomile, ginger and a touch of orange peel. It’s round and fruity. It’s good! I believe this wine would do very well with marinated chicken or steamed crab.”

Jerry Liao, best sommelier in China

DENA DELA Rosé

Partially fermented under the sea this wine is addictive. An original and chiseling aromatic

profile between wild strawberry and citrus, revealed by the underwater

conditions of its fermentation at 15m depth in the Bay of Saint-Jean-de-Luz. A unique patented fermentation process.

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SITUATION

The wine is made from varieties with aromatic profiles selected and vinified specifically a first

time in the perspective of immersion. Minimal work in the vineyard and an early harvest based on maturity standard. Clay-silty soils, grapes selected in the Gers.

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FERMENTATION

Champagne method pressing, cold pressing and first fermentation in stainless steel vats as for

sparkling wine. Once this first fermentation has been completed, some of this wine

undergoes a second fermentation in vats and under water at 15m depth in the Bay of Saint-Jean-de-Luz for about 2 to 3 months according to the seasons. The rest is raised on the fine lees. Once the submerged tanks out of the water, the initial composition is reassembled.

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GRAPES-SPECIFICATIONS

Cabernet Sauvignon: 100%

Degree of alcohol: 12% vol

TASTING

Served chilled (6-8 °) to bring out the aromas of wild strawberries and yuzu lemon extended by a mineral and iodized texture.

A very clear and crystalline color with very fine bubbles that develop in foam during the

service. A fruity nose but also salty and iodized; a very fresh and chiselled mouth that share between strawberries picked to early and citrus fruits. Excellent as an aperitif and ideal partner for all moments of conviviality.

He will surprise you on your desserts based on fruits.

DENA DELA Red

Partially vinified under the sea this wine is addictive. An aromatic profile original and chiseled

between red fruits and spices, revealed by the underwater conditions of its winemaking at 15m depth in the Bay of Saint-Jean-de-Luz. A unique patented fermentation process.

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SITUATION

The wine is made from old Grenache vines at an altitude of 800m. These vines in low-yielding goblets produce incredible grapes selected and vinified specifically for the first time in the perspective of immersion. A minimal work on the vine and an early harvest based on maturity standard in search of the perfect balance. Clay-silty soils.

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WINE

A first cold fermentation (17°C) in concrete vats with indigenous yeasts. A fermentation

protocol similar to that applied to the Syrah of the northern Grand Côtes du Rhône with an

early separation before the end of the alcoholic fermentation of the marc on top and the juice.

Once this first fermentation has been completed, some of this wine undergoes a second fermentation in vats and under water at 15m depth in the Bay of Saint-Jean-de-Luz for about 2 to 3months according to the seasons. The rest is raised on the fine lees. Once the submerged tanks out of the water, the initial composition is reassembled.

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GRAPES -SPECIFICATIONS

Grenache: 100%

Degree of alcohol: 13.5% vol

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TASTING

Tasted fresh (14-15 °C) in manner of a Lambrusco, to appreciate its discreet beading. It will make you travel instantly to an explosion of fresh fruit and white pepper. Served at room temperature (18-20 °), its profile becomes more classic,with a concentration of black cherries, red fruits, spices including cinnamon and black pepper.

A color between density and transparency. A fruity nose slightly iodized and spicy; a delicate mouth. An ability to adapt to all simple and friendly typical Basque occasions. From pintxos as an aperitif and throughout the meal until cheese.

ARTHA, Lightly effervescent Red

This wine, 100% vinified under the sea, is distinguished by a unique aromatic profile
and a very fine pearl, causing emotions that go beyond simple tasting.
These aromas are revealed thanks to singular and patented underwater vinification conditions, by means of a second alcoholic fermentation carried out
15m deep in the bay of Saint-Jean-de-Luz

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SITUATION:

White and Rosé: Wine made from grape varieties with aromatic profiles selected and vinified specifically for the first time in the perspective of immersion. A minimalist work in the vineyard and an early harvest on the criteria of maturity sought after. Clay-silty soils and grapes selected from 3 departments Gers, Landes and Pyrénées-Atlantiques.

Red: Wine made from old Grenache vines at 800m altitude. These vines in low-yielding tumblers produce unbelievable grapes selected and vinified specifically for the first time in the perspective of immersion. A minimalist work on the vine and an early harvest based on maturity criteria in search of the perfect balance. Clay-silty soils.

WINEMAKING PROCESS

White and Rosé: Champagne pressing, cold pressing and first fermentation in stainless steel vats as for a sparkling wine. Once this first fermentation has been completed, some of this wine undergoes a second fermentation (drafting or frothing) in vats and under water at 15m depth in the Bay of Saint-Jean-de-Luz for about 2 to 3 hours. month according to the seasons.

Red: A first cold fermentation (17 ° C) in concrete vats with indigenous yeasts. A fermentation protocol similar to that applied to the Syrah of the northern Grand Côtes du Rhône with an early separation before the end of the alcoholic fermentation of the marc hat and the juice. Once this first fermentation has been completed, a part of this wine undergoes a second fermentation (draft or foam) in vats and under water at 15m depth in the Bay of Saint-Jean-de-Luz for about 2 to 3 months according to the seasons

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GRAPE VARIETIES - SPECIFICATIONS

White: Ugni white 50%, Colombard: 50%
Degree of alcohol: 11% vol.

Rosé: Cabernet Sauvignon: 100%

Degree of alcohol: 12.5% vol

Red: Grenache: 100%
Degree of alcohol: 14% vol

Artha is unfiltered, a deposit of lee at the bottom of the bottle is normal.