Tag Archive for: resalte

Interview with Luis Neri, manager at Live Aqua Resort Mexico

After these difficult months that have forced us to remain home, we wanted to refresh an interesting interview from the last trip we made to Mexico. Luis Neri who is in charge as food and beverage Manager at one of the most exclusive and well known hotels in the city, Live Aqua Resort. In fact the visit was worthy, because of the beauty of the place and great attention received.

 

How long have you been working for this hotel chain? 

I’ve been working for 8 years and I expect many more years because it’s a great place to work and they offer a good career.

What is your current position ? 

Food and beverage manager.

What can you tell us about the hotel’s gastronomic offer?

We have a big diversity of fusion food from around the world and this is well represented in our 2 restaurants: Spice Market and Zibu Allende.

Where is the hotel situated?

It is located at the beautiful city of San Miguel de Allende, 1 hour away from Querétaro and 2 hours from León. For me, this city is not only beautiful for its architecture and culture, but it also has a high-level gastronomic diversity with good restaurants, service and renowned chefs.

Luis, what do you think about the wines that we have presented?

Being produced with the same grape variety, Tempranillo, I well notice how one of each wine that you presented to me has got a well-defined personality without losing quality.

What kind of food would each of the wines pair with?

Resalte Vendimia Seleccionada  – Goat cheese salad
Resalte Crianza – Grilled octopus
Resalte Expression- Short Rib with Jaral de Berros
Gran Resalte- Slow Cooking Short Ribs with
Marrow Marinated with Octopus and garlic.

At Resalte we are sure a glass of wine, after a hard day of work relaxes body and mind, how do you get relaxed ?  

I have children therefore it’s hard to be relaxed, but after they go to bed I usually spend some time reading, and regarding wine I prefer to drink accompanied by people.

Thank you, Luis, for your time and we wish you enjoyed the wines.

Thank you very much Sergio, for instructing me with these great wines and I hope to see you around here soon.

Sergio Nieto(Export Sales Manager)

Resalte in the Vivir el Vino magazine

Our winery has been published by Vivir el Vino magazine, highlighting its history, its advanced winemaking methods and the important awards received by the wines, and its selection 4 times as one of the best 100 wines in the world.

You can read the complete article in the following link: VVResalte

Resalte in TopWine Spain

During the Madrid Enofusión fair held on January 13th and 14th, 2020, Bodegas Resalte participated in the exclusive area of TopWine Spain. Only the most representative wineries in Spain, selected by the famous journalist and wine critic from the newspaper El País, Carlos Delgado, were exhibited there.

In Carlos Delgado’s own words, this selection reflects “our impressive climatic variety, the important heritage of grape varieties, ecological respect, and the very high scientific and technical level of our wineries and winemakers”.

In total there were only 40 wineries in this exclusive area. In our stand we experienced a great event with many people interested in the new vintages and eager to learn about both the history of the winery and the wines.

More information in the following link

 

New 8 Essences Cuvée nº1

8 Essences Cuvée nº1 is the first wine from Resalte without a vintage.

We have rescued a very old tradition that combines balance and synergy between different vintages, which together achieve greater complexity and harmony.
The 2011, 2012 and 2016 vintages have been used to make this wine, all of which are of the highest quality, with each contributing different virtues:

–2011 was powerful, mature and solid.
–2012 was elegant, complex and balanced.
–2016 was fresh, fruity and mineral.

This quest for excellence begins in the vineyard, producing only the best of each year separately.
A mythical wine, which can be drunk today and within the next 30 years, within which it will evolve in complexity and nuances.

Check more about this wine here