Pale, straw yellow colour. Intense and complex nose with floral aromas combined with light touches of fennel and citrus. Nuances of new wood without masking the personality of its fruit or landscape. Voluminous on the palate, medium weight, but very persistent due to its optimal acidity. It is a wine that thrills, inspires landscape, subtlety and strength. With an excellent life in the bottle.
Early morning harvest by hand, when the grape are at optimum maturity, in small boxes of 10 kg. The grapes are destemmed and passed to stainless steel tanks for maceration at 6 ° C. where the flower must is extracted and fermentation begins to 14º. At mid fermentation the must is moved to French oak barrels of 500 to 600 litres to complete fermentation. Aged one year in the same barrels on its lees. Gentle filtration before bottling.
Bright golden wine. Complex nose with white bone fruits such as peach, lime skin, almonds, fennel and Mediterranean forest with its flowers of madroño and andrino. Mouth straight, alive and fresh, long end and voluptuous body White wine of guard and of gastronomy, ideal to accompany exquisite dishes of the Mediterranean cuisine, fish, seafood, rice.
Early harvest and manual selection in small boxes of 10 kg to preserve the grape. Gentle pressing to extract only the flower must, it passes to stainless steel where it does the spontaneous fermentation. Only the flower must is extracted and the fermentation is initiated at 14º. “Crianza” in ceramic doliums of 350 and 400 liters where the fermentation ends and where it remains for twelve months on its fine lees. Bottling without filtration Serve it fresh and give it time or decant it.
Pale yellow colour with golden highlights. On the nose, sweet pastries, pastry cream and honey, but also graphite and river stone, and an aniseed background. The mouth is wide and complex, with a sweet entry but well balanced with acidity and a long finish.
Early morning harvest by hand, when the grapes are at optimum maturity, in small boxes of 10 kg. The grapes are soft pressed to obtain the flower must and at mid fermentation the must is moved to french oak barrels to complete fermentation. Aged one year in the same barrels on its lees. Very soft filtration before bottling.
Bright, pale yellow straw colour with golden highlights, white gold. Aromas of white,orange and yellow flowers, like mimosa. Melon, pineapple, pomegranate and white peach. A touch of lactic and almond. With a straight and fresh, dry mouth, develops volume and taste for a long and saline finish. An elegant and balanced wine, fine on the nose and "appealing" to the palate.
Hand-picked in boxes 10kg. Carignan noir grapes pressed the same day of harvest. Fermented with own yeast at a low temperature. Malolactic fermentation completed. Aged 6 months in stainless steel tanks with its fine lees and soft batonnages. Minimum filtration.
Yellow tones with golden reflections, a nose marked by white flowers giving fruity notes like canned peach and persimmons. The palate is refreshing with a long and voluminous weight that leaves an elegant and complex finish.
Hand-picked in 10 kg boxes. Carignan pressed as white on the same day of harvest. Fermented with its own yeasts at a low temperature. Malolactic fermentation completed. Aged for 6 months in stainless steel tanks on fine lees with gentle bâtonnage. Minimal filtration.
Straw colour, pale and crystalline.
On the nose hints of citrus fruits; grapefruit, mango, tangerine, and very subtly to white flowers like jasmine.
Tense and fresh, with a persistent aftertaste of pineapple. Soft and integrated bubble. Good acidity that makes it suitable for long time in the bottle.
Grapes picked up by hand in cases of 15 kg. Soft pressed and fermented in inox tanks with low controlled temperature and its own yeasts. Fermentation starts in tanks and finish in bottles, where it rests for 4 months before desgorgement (2/2/22). No filtration.
Onion skin colour with copper reflections.
The nose reminds us an attractive and subtle perfume of rose petals, and the fragrance of the fields after the rain.
Light and delicate mouth, with a long fresh finish. It is subtle and mysterious, surprising, complex and tempting.
A gastronomic wine, noble, classic, and prepared for an evolution over the time.
Early morning harvest by hand, when the grape are at optimum maturity, in small boxes of 10 kg. The grapes are partially destemmed and soft pressed, the flower must is extracted and fermentation begins in tanks.. At mid fermentation the must is moved to a french foudre of 1800L to complete fermentation and malolactic.. Aged one year in the same foudre on its lees. Gentle filtration before bottling.
Intense onion skin color, with bright, coppery reflections. Soft nose, fruity aromas of strawberry, ripe red apple and peach, to which memories of floral landscape, rose petals and lavender. Mouth fruity and sustained by a lively acidity, with a very pleasant and easy drinking sensation, medium persistence.
Hand-picked in baskets 15 kg. Lightly pressed. Fermented with its own yeast. Aged for 6 months in stainless steel tanks. Malolactic fermentation completed. No filtration.
Vermilion intense and shiny colour, soft layer.
The nose reminds us a spring poppy field, also gooseberries, ripe cherries and some pink pepper.
In the mouth the soft sweetness and the acidity tension, balance each other, giving rise to a wine that it’s pure freshness.
The grapes are harvested by hand in boxes 15kg. Light maceration of red and white grapes, and fermentation with own yeasts in cement vats, with partialy grapes were left whole for fermentation. 6 months ageing in stainless steel tanks. Malolactic fermentation completed. No filtration.
Subtle fragrance of spices and red fruits. Rose petals and orange peel.
Fresh, delicately fine and gentle, complex and long-lasting on the palate. Silky and eternal tannins.
Harvested in the early morning. Grapes are picked by hand, at its right point of maturity, in boxes of 10 kg.
The whole grapes are macerated in a small tank of 250L for 5 days. Fermentation starts with its own yeasts. Then just the flower must is extracted and fermentation finishes.
The wine was passed to one used oak barrel where it completed malolactic fermentation and spent the next year with its soft lees. Soft filtration.
Superb dense young colour still purple on the rim, very pure and deep bouquet, smooth and rich yet all in balance, the Cabernet Sauvignon is there but not dominant, smoothness and elegance from the Cariñena, a very fine vineyard wine, great depth and lift of natural fruit and oak well blended in.
Harvest and manual selection in the optimum moment. Two-day maceration at 6°C, after which the alcoholic fermentation starts (24-26°C). Aged for 12 months in Allier French oak barrels, lightly toasted.
Intense red with rubi reflections. Captivating aromas of acid fruits, remembering oriental species (cinnamon, clove, licorice...) and smoky noble notes. Fresh mouth, with soft tannins, fruity and a soft ending.
Hand-picked in boxes of 10 kg. Fermented in cement and inox, partially entire grape with their own indigenous yeasts. Then soft pressed. Malolactic fermentation in barrels of 500l for better integration of wood. Aged on its lees with soft batonnage. Soft filtration.
Medium layer and red cherry color. Surprising aromatic intensity, with edaphological race. It asks for time to open without the pressure of the cork, it needs to wake up... then it shows its kind heart, more primary, perfect combination patience - gratitude. Silky entry in mouth, easy step and elegant explosion of tannins combined with light flesh and optimal acidity. Our fresh proposal maintaing the character of the terroir.
Picked and selected by hand at the optimal moment of ripeness. Harvested in small boxes of 15 kg. After cooling the grapes, they are de-stemmed and placed into stainless steel tanks. Cold soaking for 5 days at 6ºC, followed by an alcoholic fermentation at 18ºC. Saignee will be decided by a sample taste. Medium maceration for 10 to 15 days. Aged 12 months in light toasted French Allier oak barrels. This is a fresh wine, with integrated tannins and medium structure.
Intense red color with ruby highlights. Aromas of truffle, Mediterranean forest undergrowth, even humus. Full mouthfeel, very fresh, good acidity with hints of blueberries, black plums, balsamic, smoke, herbs and a minerals texture.
Picked and selected by hand at the optimal moment of ripeness. Harvested in small boxes of 15 kg. After cooling the grapes, they are de-stemmed and placed into stainless steel tanks. Cold soaking for 5 days at 6ºC, followed by an alcoholic fermentation at 18ºC. Saignee will be decided by a sample taste. Medium maceration for 10 to 15 days. Aged 12 months in light toasted French Allier oak barrels. This is a fresh wine, with integrated tannins and medium structure.
Ruby colour and medium layer.
Mature red fruits, black plums and blackberry jam, and a subtle background of species like bay leaves and black pepper.
Soft volume and structure in the mouth, good acidity that makes it long and pleasant.
The grapes are harvested by hand in boxes 10kg. Fermentation with own yeasts in cement vats. 30% of grapes were left whole for fermentation. 24 months ageing in old wood foudre of 5400 L. Malolactic fermentation completed. No filtration
A cherry red colour with a violet hue, accompanied by aromas of woodland spices, mint, and a wide band of red fruit and even citrus. Red flow is both fresh and light, thus easy drinking, with light tannins giving an assured future of 3 to 5 years.
Grapes are hand-picked in 10 kg boxes. Short maceration and fermentation with its own yeasts in cement vats and a percentage of whole grape bunches with stems. Aged for 6 months in stainless steel tanks on fine lees with gentle bâtonnage. Malolactic fermentation completed. Minimal filtration.