Valdecedín is the highest plot with more than 800 meters. At the top of a small hill, it receives gusts of wind and suffers frost first. Its cherry red color brings back memories of my childhood when I took care of the more than 50 cherry trees that were next to the vineyard. It has been 90 years since Segundo Gordón planted this vineyard of more than one hectare in centennial land that gives it a serious character and promises a long life.
This wine is the result of the reactivation of old vineyards, most of which are over a hundred years old. The vineyards, cultivated with the traditional methods of organic farming, produce the grapes Mencia, Garnacha and Prieto Picudo. The result is a fine and fruity wine, where red and ripe fruit and wild aromas stand out. The wine matures for 12 months in French oak and is the ideal accompaniment to our meat.
Enjoy our great white wine from our own vineyard La Uta, really fruity and pleasant taste.
Enjoy our special trio of wines El Capricho, 2 red wines and 1 white wine from our own vineyards.
Our beef tongue has a traditional process The product is salted, marinated and then cooked in whole pieces according to an old traditional process. It is best to eat the product cut into very thin slices. You can enjoy it pure or marinated in a little oil and vinegar. A wonderfully uncomplicated starter or snack at any time of the day. The complex aromas develop best at room temperature.
Our matured cow carpaccio is obtained from cow loins subjected to long maturations, sometimes more than 180 days. Once the loin is matured, we clean thoroughly until we obtain pieces without bone. It combines very well with seasoned bluefin tuna tacos.
The picanha is located in the leg, specifically at the end of the silverside and below the rump. It is a muscle that joins the leg to the saddle. It is a very small cut; you can get two pieces, of approximately 3 kg each from each animal, and it is highly prized because it has a high percentage of fat marbling and is very tender and tasty. It is great for barbequed fillets, steak tartare or tataki.
The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 1kg units. The age of the Oxen, besides the tenderness, provides the fillet with character and a lot of taste. This cut is fresh frozen (air shock frozen with the latest technology) at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.
The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 200 grs units. The age of the Oxen, besides the tenderness, provides the fillet with character and a lot of taste. This cut is fresh frozen (air shock frozen with the latest technology) at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.
The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 1kg units. Also the fillet of our cows, is characterized by tenderness, character and a lot of taste. This cut is fresh frozen at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.
The most tender temptation. The most tender part and for many customers also the most popular cut of beef is offered in approx. 200 grs units. Also the fillet of our cows, is characterized by tenderness, character and a lot of taste. This cut is fresh frozen at the peak of the aging process. A professionally air-shock-frozen product is in no way inferior to a fresh product in terms of quality, nutrients and taste.
