Maureen(London, UK) I'm very happy with the ham which is delicious. I'm happy with the speed of delivery and would definitely recommend you.
Petra (Brno, Czech Republic) Thank you very much, the ham is truly excellent.I´ll recommend you to all of my friends. Once again thank you for your products, service, packaging, transport - all was perfect.
Andrew (Nevers, France) Bellota ham and chorizo and salchicon excellent- we looked at 7 brands before we settled on yours.
Taneli (Turku, Finland) Jamonarium is a good shop and the service worked well. The chat is a good thing and one reason why I placed the order at your place. Swift response to questions is important. I would certainly recommend you to anyone thinking to order jamón online. Dusan (Ljubljana, Slovenia) The product (jamon) was exquisite and reached our expectations. We were very pleased with the service - prompt response, fast shipment.
Lars (Gentofte, Denmark) Excellent! Convenient and reliable. In the few cases of doubt during the 3 years I have been a customer, I have received a prompt and clear reply on e-mail. I have already recommended you to friends and colleagues in several countries. Great way to get a Bellota ham and a Manchego cheese across Europe and right to the door step in a few days.
Type of Cava: Brut Nature 2011Grape Type: 40% Xarello, 30% Macabeo and 30% Parellada.D.O.: CavaWinery: Pere MataPreparation: First fermentation for 15-20 days at 16 °. Second fermentation in bottle for 60-70 days at 13 ° -16 º. Rest on lees for 24 months.
Fresh and spacious. Very fine bubbles. Excellent value for price Type of wine and year: Brut Nature Reserve Grape varieties: Xarel • lo, Macabeo and Parellada D.O.: Cava Winery: Celler Vell, Preparation: Using premium wines pressed, fermented in controlled stainless steel tanks at a constant temperature
Fine bubbles and persistent, light and delicate. Type of wine and year: Brut Nature Reserva, 2010 Grape varieties: Xarel • lo, Macabeo, Parellada and Chardonnay D.O.: Cava Wineries: Alta Alella S.L. Preparation: Organic farming, traditional methods. Minimum 20 months of aging. A sale recently beheaded.
Cava with a traditional presentation, the content indicates that its development has been made from a blend of wines carefully selected until the time of rest. The result is a fine cava and soft aroma, very tasty. Macabeo, Xarel.lo, Parellada and Chardonnay. Aged for 30 monthsin the cellar.
Tasty and wide. Fine and consistent bubble. Type of wine and year: Brut Nature Reserve Grape varieties: Macabeo, Xarel.lo, Parellada, 40% Pinot Noir, 40% Chardonnay D.O.: Cava Winery: Celler Vell, S.A. Preparation: High expression of the development of a cava through the traditional method. Awards / Rankings: Peñin Guide: 88 points
Type of wine: ChampagneGrapeType: Pinot Noir, Pinot Meunier, ChardonnayD.O.: Champagne AOCWineries: Vranken Pommery MonoplePreparation: Method Champenoise. Aged in the Pommery cellars for about three years to develop its full flavor.Awards /Ratings: List Parker: 88/100
CavaType: Brut NatureGrape varieties: Macabeo 67%, Xarel.lo 33%D.O.: CavaWineries: RecaredoElaboration: Cava Brut Nature, completely dry, without adding sugar expedition. The variety xarel·lo has fermented in oak barrels. Vinification and production made entirely in Recaredo cellars.RatingsandAwards: List Parker: 94/100
Type of wine: Champagne BrutGrapeType: Pinot Noir 60%, Chardonnay 25%, Pinot Meunier 15%.D.O.: Champagne AOCWinery: Maison BollingerElaboration:Aged for a minimum of 36 months before disgorgement. After disgorgement, rests at least 3 months before leaving the market.Awardsand ratings: List Parker: 90/100 Revue du Vin de France: 16/20