Versión Espańol
We would like to introduce you Extradeli, a small Spanish company devoted to the distribution of high quality products from the zone known as “La Raya”, the area bordering Spain and Portugal.
Extradeli was born with the aim of distributing Portuguese high quality wines from Reynolds Winery (Alentejo, Portugal). Nowadays we have extended our offer of products including the exclusive Spanish acorn-fed Ibérico ham, under our brand “Castillo de Alburquerque”, from a selected producer with a limited production of 3000 unit per year. It shows the gourmet character of our products.
Below these lines, you could see our selected products and finding all the information you need to know.
We hope you visited will be interesting for you.
Price per bottle 9,74 €
Production: 30.000 bottles
How to serve:
It should be served at a temperature of 16 º to 18 º C. Wine for all occasions, an excellent complement to red meats, grilled fish and spicy food.
Winemaker tasting notes:
The aroma has fresh fruit in a perfect marriage with wood, which are revealed in the mouth with fine and elegant tannins, a nice long set of persistence.
Enology:
Alicante Bouschet, Trincadeira e Touriga Nacional. The grapes will ferment in great barrels of French oak Seguin Moreau with controlled temperature and 18 months on French oak barrels Seguin Moreau.
Price per bottle 9,74 €
Production: 5.000 bottles
How to serve:
To drink not too fresh, being a perfect aperitif, and the right match with fresh cheeses, seafood and all type of fish. It should be served at a temperature of 11ºC to 12º C.
Winemaker tasting notes:
It is a wine with an important aromatic component, where critics can be found and which makes this wine very nice and fresh for summer. When tasting, it is very elegant and fruity, with a fantastic balance and refreshing end.
Enology:
70% Arintos and 30% Antão Vaz. Thirty day fermentation period in new French oak barrels at a temperature of 12º C.
Price per bottle 14,16 €
Production: 25.000 bottles
How to serve:
Perfect with strong-flavored and intense meals, with any red meat, especially cooked or baked in the oven, bush-meat, cod dishes and buttery cheese type Estrella. Improvement opened and decanted 15 minutes before serving. It should be served at a temperature of 16º C to 18 º C.
Winemaker tasting notes:
Pomegranate color displays aromas of fresh plums, berries, some spice and green coffee. It is structured, fresh with elegant round tannins and a nice long set of persistence.
Enology:
Alicante Bouschet, Trincadeira and Shyrah. The grapes will ferment in great barrels of French oak Seguin Moreau with controlled temperature. Twenty four months on French oak barrels Seguin Moreau. The bottles have aged at least one year and a half before being commercialized.
Price per bottle 14,16 €
Production: 8.000 bottles.
How to serve:
To drink not too fresh, being a perfect aperitif, and the right match with fresh cheeses, seafood and all type of fish. It should be served at a temperature of 11ºC to 12º C.
Winemaker tasting notes:
Present a clear aspect of green citrus. Their aromatic is very cheerful, conveying intense notes of tropical fruits and citrus. On the palate it is rich in fruits and elegant, with a good balance of acidity and a fine and refreshing finish.
Enology:
Arintos. Thirty day fermentation period in new French oak barrels at a temperature of 12º C.
Production: 1.500 bottles.
Winemaker tasting notes:
Dark color with powerful aromas. Species, black olives and red fruit compote aromas are combining. It is a wine very fresh with a persistent finish.
How to server:
Excellent for all occasions and a perfect complement with deserts and chocolate. It should be served at a temperature of 16 º C to 18 º C.
Enology:
The grapes were harvested manually with small boxes in the vineyards of Herdade da Figueira de Cima, which surround the winery. After which they are cleaned. The grapes will ferment in great barrels of French oak of Seguin Moreau with controlled temperature, after that, the wine aged in barrels of French oak of the same cooperage during 24 months. After bottling, the bottles have aged three years before being commercialized.
Price per bottle 18,59 €
Production: 3.000 bottles.
How to serve:
It´s should be served at a temperature of 13ºC to 14ºC. A special wine for high quality cuisine especially for Alentejo´s Gazpacho, fish stew and oven-roasted fish.
Winemaker tasting notes:
Wine of great depth and richness in both: the aromas and the taste. A touch mineral aftertaste lingering, long, cool and very front, which show lot of structure like in the summer but also in winter.
Enology:
Antão Vaz. Thirty day fermentation period in new French oak barrels at a temperature of 15º C, followed of a period of almost 8 months of ageing with weekly bâtonnage.
Production: 15.000 bottles.
Gloria Reynolds is the “Icon” wine of the Reynolds winery. It is elaborated only the years when the harvest is excellent, so, to keep this excellence the number of bottles of Gloria Reynolds Red is very limited and only available through Gloria Reynolds Club.
Please, do not hesitate to contact us or ask for more details and the process to become a member.
How to serve:
A special wine for high quality cuisine like venison and beef meat. Improvement opened and decanted 15 minutes before serving. It should be served at a temperature of 16ªC to 18ªC (60.5 ⁰F to 64.5⁰F).
Winemaker tasting notes:
Color grenade struck by the elegance and depth of its features. Aromas of dark rich berry fruits, bitter chocolate and exotic spices define the complexity that accompanies the powerful structure, fresh and long persistence, resulting in a very personal and distinct wine, a source of pleasure for discerning consumers. Structure that allows a good evolution in bottle.
Enology:
Alicante Bouschet y Trincadeira. The grapes will ferment in great barrels of French oak of Seguin Moreau with controlled temperature and later in barrels of French oak of the same cooperage during 24 months. The bottles have aged at least two year before being commercialized.
Our hams come from purebred Iberian pigs, which had been reared in the wild and fed on acorns during the era of “montanera” between the Spanish oaks of the extensive Dehesa of Extremadura in Alburquerque (Spain).
One of the twelve Master Ham Cutters of Spain selects the best pieces. Then, they add salt and leave them to be cured between 18 to 24 months to reach its optimal healing. Our biggest difference from others is that our supplier controls all the production process. Since the birth of the animal, growing on their own fields, their natural feeding, until the Iberico Ham is released. Always been respectful with the animal.
One hundred per cent natural, brings enormous health benefits being low in salt, vitamins B1 and B6, rich in proteins, high oleic acid content that reduces cholesterol and prevent cardiovascular disease…
A limited production of 3000 units per year guarantees the gourmet character of our products.
