WINE LIST

Yellow color with lemon reflections. High intensity with notes of peach, ripe apple and melon. With a citrus-lemon background. Light bubble tip, sweet and intense mid palate. It has a very fruity and citric aftertaste.

The alcoholic fermentation is interrupted before its completion by using cold, so that Marieta contains 14gr./L. of residual sugar that make it the first Semi-Seco of the Rías Baixas. After several racking comes rest. The stabilization is produced by cold and the wine is finally filtered before bottling.

Color: Raspberry Red. Aroma: Fresh and fruity, with intense aromas of red fruits (strawberry, raspberry, currant) and with floral tones. Palate: Good journey and persistence. Intense wild red fruit. Tasty

Harvest: Mechanical Fermentation Tanks: stainless steel with controlled temperature Fermentation Temperature: 13 ºC Fermentation time: 20 days

At sight it has a pale yellow color with steely reflections. Floral aromas typical of Mediterranean varieties. On the nose it offers us white flowers and stone fruits. Expressive and balanced on the palate.

Native varieties that are collected at the beginning of September. At this time the grapes are already ripe, they are made with very clean musts. Fermenting at a low temperature (16 degrees), to maintain the grape's own fruity tone, achieving a very aromatic and pleasant wine

Clear and bright golden yellow color. In aromas it stands out for its complexity peel of apricot, guava and tropical fruits, with fine notes of vanilla. In the mouth it is fresh, with good acidity and a harmonious persistence, with a fruity and pleasant finish.

Organic white wine partially fermented in barrel.

Vivid raspberry pink color. Red fruit aroma. Good varietal character and excellent coupage. In the mouth it is fresh, fruity, rich in nuances and with a very balanced point between sweetness and acidity.

Young wine. with a light needle

- View: lemon yellow, frosted green sparkles, clean, bright and very glyceric tear. - Nose: clean and frank aromatic set, of high intensity, with notes of apricot, peach, fennel, green almond shell, anise and fresh fruit (lychee, grapefruit, green apple). Memories of freshly cut hay and light hints of smoke mixed with mineral notes. - Mouth: velvety and silky entry into the mouth with development towards a large volume and structure, balanced acidity, with freshness and nerve. Long and tasty, with a fruity aftertaste, with an even more intense aftertaste than in its olfactory phase, hints of fennel and anise.

Vinification: Fermentation in stainless steel tanks with temperature control. Fermentation / maceration 32 days. Aging: Five months on lees with weekly removal.

View: It is an open colored wine, which shows a clean and bright surface, of a straw yellow color with flashes of gold. Nose: Its integrated aromas, of the variety itself and new wood, are elegant and complex, reminiscent of tropical fruits and vanilla. Mouth: It is harmonious, well structured and fresh due to its acidity. In the aftertaste it recalls fruit and wood. Serving temperature: Between 8 and 10ºC.

White wine fermented in barrel.

Bright pale yellow color. Intense varietal aromas, with notes of tropical fruit and flowers. Fresh, tasty and well balanced.

Harvest: Mechanical Fermentation Tanks: Stainless steel Fermentation Temperature: 14-16oC Fermentation Time: 12-16 days Filtration: With diatomaceous earth / Amicrobic Clarification: With bentonite

View: Color: Cherry red high layer and violet trim. Nose: Good red and black fruit such as strawberries, raspberries and cassis, very well carried by an accompaniment of creamy and light toasted notes from the barrel, some spicy touch and some licorice. Palate: Very tasty, fruity mid palate with round tannins, good acidity and light touches of vanilla, smoke and toast. A wine with punch and balance. Serving temperature: It is recommended to serve at 16º C.

Harvest: The grapes that give rise to this wine come from vineyards where it works in a balanced, respectful and sustainable way. Harvested in boxes at the end of October 2017 with a selection of bunches at the entrance to the winery. Winemaking: Long and peculiar elaboration with phases of cold pre-fermentation maceration and brief alcoholic fermentation at low temperatures. After this stage, the wine undergoes malolactic fermentation in first-use French oak barrels. Aging: 6 months aging in first use French oak barrels. Bottling: the clarification, stabilization and filtering processes are carried out in the most respectful way possible to preserve their characteristics as much as possible after bottling.

Its dense and powerful purple blackberry color introduces us to a world of rich aromas of nutmeg, graphite, currants, cassis. If we close our eyes and bring the glass closer, we find champagne scents. A very wide, fresh entry.

It was aged for 6 months in French oak barrels.

An attractive, intense cherry color with violet hues and a powerful aroma of ripe red fruits, roasted and smoked notes. It is very mature and sweet with a good entry on the palate and very persistent, perfectly integrated fruit, alcohol and wood in a harmonious balance.

This wine has been made exclusively with grapes of the Monastrell variety, from vineyards over forty years old. The surface soil is very shallow, limestone and covered with a bed of stone. The climate is extreme and very dry. The production per vine is very low, obtaining grapes of enormous organoleptic complexity and highly concentrated. The maceration of these grapes, after destemming, has been carried out in closed stainless steel tanks for 25 days. The wine has undergone malolactic fermentation in French oak barrels, where it has remained for 12 months.

Dry wine, mineral notes on the nose, unctuous on the palate

La Vella comes from old vineyards on the farm La Venta Vella at 620 mtr. altitude. Made with a 80% of merseguera and 20% malvasia. Traditional glass conduction system

It shows an intense cherry color, with violet rims that denote its youth. On the nose, the initial sensation is of juicy and fresh fruit from the grape itself. With aeration, a soft wood appears, well integrated with the fruit. In the mouth, the attack is sweet and pleasant, with a magnificent balance between alcohol and acidity.

Aged for 10 months in French oak barrels.

Pale straw yellow color with greenish reflections. Fine and persistent bubble of slow evolution, with good formation of rosaries. Very fruity aroma, with hints of apple, hints of caramel and a background of fresh herbs and menthol balsamic touches. Balanced, fruity and fresh, with notes of ripe apple and syrup.

Minimum aging in bottle 24 months.

Pale pink color. Fresh aromas of white fruit, pear, cherry, apple. It is light and pleasant on the palate, with hints of juicy but not cloying fruit. Subtle and persistent memory with good acidity.

Selection of old vineyards planted in glass at high altitude, perhaps one of the highest in Rioja.

Intense garnet red color. Clean and bright. On the nose it is intense with delicate aromas of violets, strawberries, thyme, spices, mineral aromas and toasted wood bottoms. On the palate it is tasty, broad and balanced. With a long, harmonized and tasty finish.

12 months in oak barrels

Cherry color. Predominant aromas of red fruit and black fruit with mineral and scrub memories. The palate has a fresh and friendly entry, confirming the fruity sensations of the olfactory phase. Balanced, with sweet tannins and well integrated wood.

It remained in those barrels for 12 months, during which time it was racked 3 times. An 20% of these barrels are renewed annually.

Valmiñor is a bright pale yellow wine with a steely undertone. On the nose it has fruity memories with notes of melon, apricot and grapefruit with hints of fresh grass. All perfectly integrated with a pleasant floral background. In the mouth it is fresh and tasty, on its way it takes over the palate with apple flavors, appreciating a faint final bitterness.

Preselection and analysis of the albariño in the vineyard, selection of the grapes in the winery prior to destemming. Cold maceration (10ºC) for 6-8 hours. Pressing the grape. Static settling in the tank, later the alcoholic fermentation in stainless steel begins under an automated temperature control. Stabilized wine in isothermal tanks, filtered through a cross-flow filter and bottled. Rest in bottle for thirty days prior to distribution.

Cherry color, violet edge. Very expressive. We perceive fresh fruit, red fruit and flowers. Tasty, fruity, with good acidity and balanced.

Aged for 6 months in new American and French oak barrels.

View: Clean, bright, straw yellow. Nose: Herbaceous notes and white fruit. Mouth: Surrounding, silky and with a slightly dry finish.

Manual harvest, vinification and aging of its varieties separately: Malvasía: Fermentation and aging for 3 months on lees in 2nd year French oak barrels of 400 L. White Grenache: Fermentation and aging for 3 months on lees in used oak barrels French 300 L. For its production we have emblematic plots in glass: the Malvasía de Gaianes and Beniarrés, vineyards with more than 60 years that resisted the transformation of the uses of the area.