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.