Lagar de Cabrera white + Lagar de Cabrera red + vermut + Zumbral sweet

Bodegas Dimobe (A. Muñoz Cabrera) is a family business founded in 1927 in Moclinejo by Juan Muñoz Navarrete, who began his career with five second-hand American oak barrels and a centenary beam press. Antonio Muñoz Cabrera began bottling the most characteristic wines of the region and focused his efforts on the world of distribution, developing a broad portfolio of clients. Juan, Antonio and María Luisa concentrate on making important investments in facilities and machinery in order to produce new wines with new varieties. In recent years, the range of products has been extended, in addition to the traditional sweet wines, to white, rosé, red, sparkling and vermouth wines.


LAGAR DE CABRERA WHITE WINE
Elaboration: The Moscatel de Alejandría variety is used, coming from the Axarquía (eastern area of Málaga). Its orography is very rugged with steep slopes. The soils are of slate in decomposition. The climate is warm and not very rainy. The grapes are harvested by hand and collected in small boxes of 15 kg. The grapes are cut before they overripen on the plant to obtain aromatic must with sufficient acidity to give the wine its fresh character. Only yolk must obtained without mechanical pressing is used.
Aging and ageing: It is not aged in wood.
Analytical characteristics: 13% Vol.
Organoleptic characteristics: Clean and bright, straw yellow color with golden reflections. In nose it has a high olfactory intensity, with notes of open white flowers and mineral reminiscences. In the mouth, very powerful, it shows all the strength and aromatic power of the Muscatel varietal, with good acidity and a delicate finish.
Consumption: Serve at a temperature between 6 and 8º C.

LAGAR DE CABRERA YOUNG RED WINE
Elaboration: Wine from the Syrah variety, planted in vineyards located in Ronda and situated at an altitude of more than 700 meters, where the difference in temperature between night and day allows a perfect ripening of the grapes. The grapes are harvested by hand and transported to the winery in 20 kg boxes. The grapes are destemmed and immediately proceed to fermentation, which is carried out in temperature-controlled stainless steel tanks.
Aging and ageing: It is not aged in wood.
Analytical characteristics: 13.5 % vol.
Organoleptic characteristics: Cherry color, aromas of black fruits, licorice and overripe fruit. Powerful and warm. In the mouth it is powerful, tasty, balanced and unctuous.
Serving: Serve at a temperature between 12 and 14º C.


ZUMBRAL
Elaboration: The Moscatel de Alejandría variety is used, coming from the Axarquía (eastern area of Málaga). Its orography is very rugged with steep slopes. The soils are of slate in decomposition. The climate is warm and not very rainy. Harvesting is done by hand and the grapes are collected in boxes. The grapes are immediately placed in the racks to be sun-kissed for about 15 days. Once the desired sugar concentration is reached, the fruit is lifted and taken to the winery for pressing. A traditional capachas press is used to obtain a must very rich in sugars. The must ferments very slowly, in temperature-controlled stainless steel tanks, until it reaches 1 or 2 degrees, and then it is "off" or headed.
Aging and ageing: 18 months in underground vats and 18 months of aging in centenary American oak wood.
Analytical characteristics: 15% vol. Residual sugar 300 g/l.
Organoleptic characteristics: Dark amber. Very powerful nose with notes of dried fruits, raisined grapes, toasted, honey. In the mouth it is very sweet, although it is not excessive, unctuous, tasty, with an acidity that balances the sugar content very well. It has a long and very pleasant finish.
Consumption: Serve at a temperature between 12 and 14º C.

DIMOBE VERMUT
Elaboration: The Moscatel de Alejandría variety is used, coming from the Axarquía (eastern area of Málaga) and the Pedro Ximén, from the Montes de Málaga area. Decomposing slate is the predominant type of soil in the two areas where the vines grow and the grapes ripen to obtain a raw material of extraordinary quality. Made from a selection of the best wines of the Pedro Ximén and Moscatel varieties obtained in our winery, together with a repertoire of aromatic herbs chosen and macerated, which will give rise to a liqueur wine widespread and appreciated as invigorating and restorative. 
Aging and ageing: It has a slight aging prior to blending and maceration with the botanicals. 
Analytical characteristics: 15% vol.
Organoleptic characteristics: Iodized tones with amber edges, lively and bright. Spicy notes, pleasant and fresh in the mouth.
Consumption: Serve at a temperature between 6 and 8º C.