WINE LIST

Cherry red. Complex aromas of red berries intermingled with aromas of wood, coconut and vanilla. Wide in the mouth, persistent, and with character, it makes clear the quality of the elaborated fruits.

Aged for 18 months in barrel.

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.

Golden straw yellow color. Intense aroma of fresh fruit (banana and apple) with notes of vanilla derived from aging in wood. Palate with a lot of volume and a very well combined acidity, thanks to its needle point. It is a powerful wine, with a medium-high structure and its finish has a nice touch of fresh herbs.

An elegant wine with a subtle point of needle obtained strictly through a second natural fermentation that lasts for two weeks.

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.

A suggestive and very pleasant wine, with a certain unctuousness and everything that can be asked of a Verdejo in terms of freshness, good acidity, herbal and floral aromas, and the characteristic bitter touch.

Firstly, a cold maceration was carried out between 8 and 12 hours. After pneumatic pressing, low-temperature alcoholic fermentation took place in stainless steel tanks; the wine remained on its fine lees until the moment of clarification.

View: Bright ruby red color with a high layer and little evolved. Nose: Very marked aromas of licorice and compote fruit (dried apricots, plums and cherries) that blend with notes from its aging in the barrel (spices, vanilla and roasted) and a soft milky background. Mouth: Long and very wide wine with a marked acidity that balances it as a whole. Aftertaste of prunes and aromas of aging, vanilla and toast with a tasty, sweet and mineral finish.

Aging in new and second-use 225-liter barrels of French oak (70 %) and American oak (30 %) for 12 months. Natural clarification in the barrel itself and racking of the barrels every 4 months. Aging in bottle for a minimum of 12 months before its release on the market

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.

Both on the nose and on the palate, the fruity character predominates .. although there is a hint of marked horse hair.

Selection of grapes in the field and in the winery. 100% destemmed. Gentle fermentation and maceration, gentle extraction, indigenous yeasts (no oenological product that is not sulfurous in low doses is used), manual work of the hat during the maceration-fermentation. Natural clarification. Bottled with gentle filtration.

Great clarity and brilliance, straw yellow with golden edges. High aromatic intensity. The first connotations are of pastries, combined with high hints of flowers such as jasmine, figs and roasted apple, combined with hints of dried fruits. Unctuous sensation in the mouth that counteracts with points of acidity that give a sensation of freshness at all times in which the wine remains in the mouth. The aftertaste shows the hints of pastries and smoked that had been detected on the nose.

Harvested by hand at their optimum point of maturation in 15 kg boxes. The bunches go directly to the press through a selection table. Light and slow pressing keeping the grape fresh. Natural decanting for one night and toned directly into French oak barrels with a 12-month stay. Alcoholic fermentation takes place in this new oak with light sticks at the end of fermentation. A single racking at 6 months to maintain the freshness and elegance of the wine.

View Intense golden color Nose Citrus, passion fruit, florist Mouth Mouth full of sweetness like a juicy fruit ripened on the tree.

A not obvious target. This lush grape is nuanced to explore its fresher side, giving way to citrus and passion fruit rather than Bulgarian roses. The fruit is sustained in a mouth full of sweetness. Curiosity The peculiarity of this variety is its characteristic and powerful aroma

Clean, bright, transparent, straw yellow with green tones. Aromas of green apple. Dry entry, balanced acidity, glyceric sensation, apple aftertaste, long treixadura flavor, full-bodied, very defined and pleasant sensations.

Harvest manually. 12 months in tank and 12 months in bottle

View: Pale yellow. Nose: Very intense in aromas. Notes of winter forest, aromatic herbs and tropical fruit. Mouth: Fresh, with notes of exotic fruits and a salty finish.

Production process: Fermentation in stainless steel tanks at controlled temperature. Aging: Aging on its lees, seeking the most intense and pure fruit expression of the variety.

- View: black cherry. - Nose: ripe red and black fruit, toasted and spicy touches of the wood. - Mouth: silky and juicy, reminiscent of ripe sweet fruit, fresh finish with a warm mid palate

The production is led by Almudena Alberca, who is part of the current generation of Spanish winemakers with an International Vision. Grapes from old vineyards over 40 years old. Cold maceration for 4 days to preserve the fruit and achieve greater extraction of color. Fermentation at controlled temperature. Aging for 4 to 6 months in barrels, to add finesse to the wine and preserve the fruit

Valdespino Ojo de Gallo is an elegant, unctuous and fresh wine. With honesty, this wine shows us the qualities of the Palomino Fino and the terroir of albariza

Valdespino Ojo de Gallo is a wine made with Palomino Fino from the famous Pago Macharnudo Alto, with vines over 25 years old. After the harvest, the must is fermented in stainless steel tanks with native yeasts. After fermentation, it remains in these tanks for 6 months with its fine lees.

Color: intense currant pink. Clean and shiny. Nose: intense and expressive, with aromas reminiscent of violets and candied red fruits. Palate: Fresh and creamy, powerful, long and sweet, due to the balance between the four varieties.

Young Pink. Harvest of each variety separately. Bleeding of each variety is done after skin maceration at 10ºC for 7-10 hours. The four musts that ferment with indigenous yeasts are made at a controlled temperature between 17-19 ºC.

Color: Intense yellow with greenish reflections Nose: White fruit and perfumed flowers. Butter and nuts. Fennel. Mouth: Enveloping entry in the mouth. Elegant and flavored mouth. Consumption: Perfect for the next 3 years as a faithful companion to processed fish, white meat, and also as an aperitif or a final drink. Ideal with blue cheeses.

Harvest at dawn to preserve the dew that refreshes the grape. Cold maceration and low temperature fermentation. White wine aged for 4 months in French oak barrels of 2 or 3 years. Aging with lees.

Visual Phase: Golden color. Olfactory Phase: Intense on the nose, highlighting the aromas enhanced by its stay in the barrel with its lees. The fruity and balsamic sensations stand out. Gustatory Phase: In the mouth it is unctuous, elegant and complex, very balanced. Long and intense finish. Pairing: Wine especially suitable for any type of fish.

White wine made with bunches of the Viura and Malvasía varieties. Macerates a few hours with its skins to later go to the press. The fermentation and aging takes place in new French oak barrels with a specific toast, together with its lees, mixing regularly for 8 months.

Very intense cherry color with purple tones. The nose shows a great concentration of aromas of ripe red fruits with floral nuances. In the mouth it is a rich and well structured wine that evokes flavors of blackberry, plum and hints of leather and vanilla, with a sweet and silky tannin.

Maceration for 20-25 days in total. Fermentation in stainless steel tanks at a controlled temperature of between 25º - 30º. The wine is aged for 5 months in new French oak Bordeaux barrels.

Very light straw color. Fruity aroma with a background of pineapple and grapefruit. Balanced on the palate, it compensates for the corpulence with a slight acidity.

We collect the grapes manually in our limited production vineyard of 10 hectares. Fermentation, at a maximum controlled temperature of between 19º C and 20º C, gives this wine its powerful aromatic load.

It is a very expressive wine on the nose, citrus fruits stand out especially, in the mouth it is an explosion, a lot of acidity and a bitter point that the work with the stalk provides.

Maceration with skins and scrape for 6 weeks. Minimal intervention (only SO2 before bottling). Aging in stainless steel tanks with fine lees for 9 months. Bottled without stabilization, clarification or filtration.

Pale yellow color. Medium intensity. Clean and bright. Good tear. On the nose it is intense. With very balanced fruit and wood, complementing each other and without standing out one over the other. The fruit brings aromas of hay, wild flowers and the wood adds elegance and finesse. On the palate, an elegant wine, very balanced with good acidity. Subtle entry, silky texture. Good persistent finish.

'Sierra Cantabria Otoman' is made with Sauvignon Blanc (65%), Viura (20%) and Malvasía (15%), fermented in French oak barrels of a single wine from the Vosgues area.

View: Clean, cherry red. Nose: balsamic, spicy and mineral notes. Mouth: Soft entry, friendly mid palate and deep finish

Manual harvesting, vinification and aging of its varieties separately: Monastrell: 8 months in 500 l French oak barrels. Giró: 8 months in 500 l French oak barrels. Garnatxa: 6 months in a 4000 l vat. Paquito el Chocolatero pays homage to the renowned paso doble and his composer. The production of Garnatxa Tintorera belongs to and comes from the micro-vineyard of his son, Gustavo Pascual.

The nose is exciting and the mouth does not disappoint… The local varieties of Galicia come together to achieve a creamy, dense wine, with good power and with aromas that remind us of the best of this land. Citrus but also white flower and stone fruit, all of them with a fantastic intensity that invites you to repeat and repeat.

Aging on fine lees in stainless steel tanks for six months. Once bottled, it remains for two months, rounding up in the cellar before going on the market.

Different, intense yellow color, very golden, long in the mouth with citric notes and a very marked acidity. Hints of stone fruit and an elegant freshness in the mouth that make it stand out. Very elegant in the mouth and with a long journey.

a wine made with 100% Caíño Blanco grapes from vines over 80 years old that is harvested manually and selected on the estate itself. Destemmed, pressed, and decanted by natural gravity. Spontaneously fermented, controlling the temperature. The characteristics of the winery, (underground part) make the fermentations very long, from month to month and a half, this fact gives PINKA greater complexity.

It lets you see the variety clearly, showing off all its Mediterraneanness without complexes. Aromas of tree bark and montebajo appear that decorate a full mouth with somewhat rustic tannins that are an inseparable part of its distinctive character. Violets and lavender appear after a few minutes in the glass, perfuming a succulent body full of minerality.

Vinification material: Wood Aging period: 10 months Age of the barrels: New Type of wood: French oak Clarification and filtration: Bottled without filtering or clarifying

View: Cherry red / clean / bright Nose: Fruit aromas / blackberries / cassis / balsamic notes / elegant / citrus notes / mandarin Palate: Elegant / sweet tannins / fruity tannins / leather / spicy notes / licorice / clove / black pepper

Aged in French oak barrels.

In an intense vermilion dress with cherry cherry reflections. Powerful on the nose highlighting intense aromas of ripe black and red fruits, with mineral and balsamic notes, nutmeg, pepper. On the palate, it stands out for its balance, elegance, sensations of ripe fruit, soft and velvety tannins together with perfectly integrated toasted notes.

Organic red wine matured in Hungarian barrels for 12 months.

Cherry red color. Very good aromatic intensity, with good slightly marked toasts and light fruity notes. In the mouth it has a good entry. Fresh, very tasty, sweet and intense.

Aged for 4 months in oak barrels.

Treats, aromas of red fruit jam, dense, practically a jam in the mouth

Aging for 12 months in barrels.

Lalama 2014 is a linear and precise red wine. In this very good vintage, the aromas of red berries are perfectly combined with a good acidity. A wine to discover the great potential of the Ribeira Sacra

The grapes used for the production of this wine come from vineyards between 15 and 100 years old, planted at an altitude of between 300 and 700 meters above sea level and with different types of soil. Slate, clay or granite. The harvest is done manually, in small boxes of 10 kg. Each variety is harvested separately. A first selection of bunches is made in the vineyard, and a second one when they arrive at the winery. The grapes are destemmed and selected grain by grain. Maceration is carried out for 2 days, before starting the fermentation in open 500-liter French oak barrels and in truncated wooden tanks. Manual punching is applied and it is dumped manually. The subsequent malolactic fermentation takes place in 300-liter barrels. Lalama undergoes a complete aging process based on 13 months in French barrels for various uses, 7 months in French oak conical barrels and a further 16 months in the bottle. The flame is not filtered, so solid residue could be found.

Tasting: Golden yellow, bright. Wide aroma of melon, candied pineapple, anise, cocoa and subtle notes of bakery. It is oily and round. With a powerful attack and remarkable persistence.

Elaboration: Each parcel is harvested at its optimum moment of maturity to achieve the maximum potential of this variety and to make expressive, perfumed and balanced wines. Once in the winery, the production takes place in American oak barrels. After a short period of maceration with their skins, fermentation starts spontaneously without the addition of yeasts, and the temperature is controlled between 15 and 18 ºC. Fermented and aged in American oak barrels for 12 months. Stabilized with its own lees. Bottling date November 29, 2014. Production 1530 bottles

Garnet of medium / high layer. Expressive nose, there is red fruit, some vegetal nuance, some minerality, some liquorous touches and a spicy background. In the mouth it has a good attack, medium body, lively but very fine and polished tannin, quite fresh, some sweet sensation. Medium / high persistence.

Rocha is a weed-free piece of hillside land dedicated to cultivation. Candeal: Regarding wheat. It is a wine made with grapes of the Garnacha variety from 40-year-old vines located in the area of Casa lo Alto in the municipality of Venta del Moro. Calcareous clay soil at an altitude of 750 meters above sea level. Harvest Date: August 24, 2017 manually. Spontaneous and malolactic alcoholic fermentation in concrete tanks and large capacity casks. Permanence with its fine lees until the moment of bottling in which a light filtration (5 microns) is carried out before bottling

Pale raspberry pink color, clean and transparent. On the nose, the singularity of the Listán Negro stands out, with hints of raspberry and blackcurrant. In the mouth, good volume, unctuous, well balanced with a fresh and elegant finish. A wine of little color, but loaded with fresh sensations.

In the 2017 vintage we decided to start this new rosé, without giving up our traditional Rosé. We make this rosé with Listán Negro in a similar way to our traditional rosé; but once in the press, we remove the first tears that drain from the press without pressure. This yolk must, with very little maceration with its skins, we rake and ferment the clean must, at 17 ºC. After a short maturation period in the cellar, we clarify, filter and bottle quickly to highlight its freshness.

Golden yellow color. Aroma of very ripe white fruit (quince, dried apricots, peach in syrup), and candied fruit. Presence of nuts (almonds), and vanilla and toasted nuances from its aging in the barrel. On the palate it is voluptuous and deep, rounded and complex. Perfect balance of acidity with fruit, mellow and smoky wood. Mineral finish with saline nuances. Long and persistent wine.

The elaboration begins with a destemming of the grapes and a gentle pressing, the different varieties are vinified separately and after making the coupage, they are aged for 12 months in American oak barrels.

Complex white, with notes of fine lees and minerals, pleasant citrus traits, accompanied by perfect unctuousness, well linked with acidity.

Elegant expression of godello that, thanks to its aging on the lees, offers a powerful white, with personality and long life in the bottle. Made from selected strains, grown in Vilamartín de Valdeorras on slate soils.

Intense, deep cherry red. Intense fruity aroma, fresh, with shades of white flowers. It is accompanied by notes of excellent well-integrated woods (dark chocolate, roasted aromas and nuts). In the mouth it shows a powerful concentration, excellent very sweet tannins that, accompanied by the glyceric sensation, make the wine very persistent in the mouth.

12 months in French oak barrels.

Cherry red with a violet rim. On the nose, it presents good intensity with floral aromas, with a point of violets mixed with dairy aromas, a liquor background of cherries in brandy, wet earth, ripe figs and spices. On the palate it has good acidity, with the milky notes also giving a creamy texture, with well integrated tannin, the liquor sensation of the strawberry tree and lots of fresh red fruit. Excellent structure.

Malolactic fermentation in barrels. It was first aged for 14 months in 225-liter European oak barrels (French, Hungarian and Romanian) with different toasting combinations, and then part of the wine was for 5 months in 150-liter amphoras.

Color: bright yellow with golden touches. Aroma: citrus notes, grapefruit combined with creamy notes and hints of bakery. Flavor: intense, expressive with a great balance between fruit, acidity and wood. Round, full of flavor and long persistence.

The must is extracted by gentle pressing, and a cold racking is carried out that helps to stabilize and clean the must before carrying out the alcoholic fermentation in the barrel, where it remains in contact with its lees for 8 months.

View: Bright and light layer. Nose: Notes of red fruits and spices. Mouth: Fruity, light and structured.

Manual harvest, vinification and aging of its varieties separately: Monastrell: Aged in stainless steel on its lees. Giró and Bonicaire: 6 months of aging in 500 L French oak barrels. Garnacha Tintorera: 6 months of aging in 4000 L vats on lees.

It has a cherry red color with a good layer and a slow tear, and gives off noble aromas in the glass: ripe fresh fruit, somewhat redder than we will find in the mouth, but both present, spicy notes of pepper and cocoa, lactic and protein in a close-up, and fresh aromas that are in crescendo while other aromas of smoky, earthy and biscuits and cinnamon type emerge. Complex, round, balanced. In the mouth, it follows the same pattern, although the maturity of the fruit is better identified with the black fruit. Sweet entry, it is intense, medium-bodied and light, juicy, with good persistence and a slightly bitter finish, without aggressiveness. A classic gentleman.

It is made with Mencía grapes from vines over 60 years old, from vineyards that grow on terraces and slopes with gravel and slate floors. Aging: Malolactic fermentation in American oak barrels and aged for 9 months in new and semi-new French oak barrels and American.

Intense cherry garnet, bright and well covered. Excellent aromatic intensity with strong fruity, raspberry, violet and balsamic presence, with a notable concentration of intense black liquorice. Powerful and elegant, the palate is very tasty. Persistent, fruity and with character.

12 months in French oak barrels.

Color: Ruby red with an intense layer. Clean and bright. Nose: Fruity and balsamic. Intense and elegant. Vanilla and toasted. Combination of eight harmonized varieties in oak barrels from the Allier forests. Mouth: Powerful and meaty. Balanced throughout the palate due to its ripe and round tannins. Balsamic hints of vanilla, coffee and chocolate, with a subtle mineral touch.

Elaboration Red. 14 months in French oak barrels and 12 months in bottle. Each variety is vinified separately. Fermentation at a controlled temperature below 25ºC, with maceration between 2 and 3 weeks depending on each variety. Two daily turbopigeage, and two deltage during the maceration, at one and two thirds of the fermentation. In the uncover, the flower wine is separated from the press. For Las Ocho only flower wine is used. A 75% of the wine destined for Las Ocho is transferred to 220-liter French oak barrels, while a 25 % is kept in tanks. Before bottling, the final blend is made by mixing these two proportions, while the percentage of each variety depends on the vintage.

Intense straw yellow. High aromatic intensity, with notes of very ripe pear, apple and white peach fruit, reminiscences of aging on very clean lees (yeast, bakery and vanilla). Wide entry in the mouth, fatty and with volume, with a good mid palate, long and fruity aftertaste, lactic and bakery notes.

Fermentation in stainless steel tanks at 17º C. Aged for 12 months in stainless steel tanks.

View: Intense, dark ruby color. Nose: Attractive notes of cinnamon, spices, lavender and cherry cherry that give way to a wine with a smooth texture and pleasant balance. Mouth: It is a powerful, concentrated and meaty wine, with elegance and complexity. Its silky tannins, great structure and excellent finish stand out.

Vinification: The grapes are destemmed and concealed, passing through a cold pre-fermentation maceration (6 ºC) for between 3 and 7 days. To homogenize the temperature of the tank, a daily pump-over is made with the idea of making an extraction by “infusion”. To start the alcoholic fermentation, the tanks are tempered to 20ºC with the native yeasts. In 5-6 days a fermentation is achieved to quickly eliminate sugar and avoid organoleptic deviations. Finally, a post-fermentation maceration is carried out for between 3 and 10 days at different temperatures (between 26 and 30 ºC) with less maceration in sandy plots and more in clayey ones. The wines are transferred to other stainless steel tanks for malolactic fermentation. Aging: Aging for 12 months in French oak barrels.

The wine is highly complex on the nose, with surprising mineral notes. Sweet, robust, elegant and intense in the mouth, it has a long and suggestive finish in which all the fruity sensations appreciated in the olfactory phase are found.

Aged for 15 months in French oak barrels, 12 months in bottle.

Pillory with tapered edge. Nose with little intensity, standing out red liquorous fruits, woods, spices and scrubland. At the end touches of vanilla. Good mid palate, meaty, with body.

Aged for 10-12 months with 90% French oak and 10% American oak.

Intense cherry red color. The nose is a very elegant wine. The candied fruit, notes of liquorice, toasted from the barrel, hints of pastry and certain mineral touches stand out. Fresh fruit stands out on the palate. Very elegant and with a long journey. Ripe and noble tannins. Long finish with black fruit and hints of coffee.

Aged for 16 months in new French and American oak barrels.

Intense red color, where red fruit predominates on the nose and where it is assembled in the mouth with intense acidity and very long aftertaste. Fresh, which makes it different since the wood is not noticeable, very assembled.

L´OMBRE Simone, a wine made with one hundred percent Souson grapes, from small abandoned plots that I am recovering little by little, is harvested manually and selected on the estate itself. It is not destemmed, it is pressed, and left in the barrel to ferment spontaneously, it is decanted by natural gravity. It is left to rest in the barrel and with the cellar temperatures it is left to rest

Deep straw yellow color, clean, very bright and with bright greenish flashes on the rim. Aroma fine balsamic and aniseed notes with delicate toasted and smoked hints. Abundant floral and fruity aromatic nuances (banana, apple, peach). Very complex, suggestive, with good intensity and great personality. On the palate, it is well structured, silky and tasty, combining in perfect balance the wide fruitiness (tropical fruits) with the delicate integrated notes of fine woods.

Matured for the first three months in the barrel itself in the presence of fine lees, making two batonages per week (putting the lees in suspension). Subsequent barrel aging for 6 months.

TASTING NOTES OF Arzuaga Crianza 2015: - View: bright and pure red, with depth and vividness. - Nose: hints of French oak, at first ripe fruits, later, flowers, dried petals, and at the end herbs de Provence. - Mouth: smooth, balanced, nuances with sweet but present tannins, a great persistence.

AGING: 16 months in French (mostly) and American oak barrels

Straw yellow with golden reflections. Clean and bright. Fine and persistent bubbles. Intense, fruity and delicate. With hints of apple, apricot and tropical fruits. Soft nuances of magnolia blossom, toast and pastry cream. Fresh and voluminous. Good structure, fine and well integrated bubbles. Balanced, persistent and elegant acidity.

Harvest and production of each variety separately. Harvest from 6 to 9 in the morning, in the second half of August. Skin maceration under hyperreduction of each variety for 24 hours at low temperature. Separation of the flower must from the press. Mild racking of musts at low temperatures. Fermentation at a temperature below 18ºC. After alcoholic fermentation between 15% and 20%, the wine is aged for a couple of months in 220-liter second-year French oak barrels, with two weekly batônage. In mid-December the blend between Chardonnay and Macabeo is made, giving a cava base wine of less than 11.5º alcoholic. In the month of January the tirage is made (addition of sugar and yeasts to the base wine before its immediate bottling, in order to produce the second fermentation in the bottle). The disgorging is done, after at least 15 months of rhyme in an underground cellar, without the addition of sugar. Thus resulting in a Cava Brut Nature Reserva. Area: DO Cava.

Finca Calvestra 2016 is a creamy, elegant and fresh wine. In this vintage, the freshness with which the wine is presented is surprising, on the nose the floral notes predominate and on the palate with all its volume it is agile and long.

Aging for 9-11 months on fine lees in 225 l Bordeaux acacia barrels.

Ruby red color, very bright with a high layer. Soft entry with high aromatic intensity, ripe black fruits and liquor, which combine with aromas of cedar and spices of fine French oak, highlighting balsamic notes, eucalyptus and a subtle presence of cloves. The first Spanish wine to win a Gold for the Best Cabernet Sauvignon in the World in France.

15 months in French oak barrels

Pale yellow. High aromatic intensity, varietal, notes of white and tropical fruits and intense mineral notes. In the mouth it is fresh, balanced, very persistent, with an elegant mid palate

Manual harvesting and selection of the best grapes

Elegant color. Golden yellow with great shine. Tiny bubbles. Captivating scent. Intense aromas with botanical nuances of the Mediterranean. Floral notes and white fruit. Delicious brioche and fresh walnut. ABSOLUTE FLAVOR Good structure with length and liveliness Tiny bubbles that seduce by their delicacy Captivating unctuousness of ripe fruit

The grape from which Edoné Gran Cuvée is born comes from the El Moralejo estate, which surrounds the winery, located about 1,000 meters above sea level. The vineyard, which covers 102 hectares of land, is cared for throughout the year. The vineyard is cared for throughout the year, carrying out driving work and various types of pruning. The harvest is done manually and at night, so that the harvested beans do not lose their freshness. When it arrives at the winery, the grape is pressed very softly, thus obtaining a very pure and sugar-rich must. A first fermentation process is carried out in small tanks, a process that later continues in French oak barrels. The 5% in the base wine is pre-aged in 225-liter French oak. Following the traditional methodology, ultimately a second fermentation takes place in the bottle that lasts about 40 months.

Yellow color with greenish highlights. Aroma of very high intensity, mineral, recalling aromas of tropical fresh fruit and compote. Flavor with good weight of fruit in the mouth, unctuous, dense, good final acidity and very long in the mouth.

Fermentation in new 400 l American oak barrels. After fermentation, it is kept on lees until bottled.

View: Pale yellow / greenish reflections / golden reflections Nose: Medium intensity / aromatic herbs / cumin / chamomile / candied fruit Mouth: Fresh / good acidity / sweet / mineral

Aging: It ages on its fine lees, making a weekly “bâtonnage” for 1 year. After aging, it remains in stainless steel tanks for another 4 years, to finally be stabilized and bottled.

Aging: Fermentation in oak ovals and spontaneous malolactic. Aged for 10 months in new French oak ovals on lees and periodic battonage

Plácet is the only white wine from Álvaro Palacios and its name is most apt: placet, 'please, please'. It is a classy, pure and unctuous white, 100% viura, which offers Burgundian memories. It has a mysterious and seductive touch, with aromas of white flowers and fleshy fruit, and it is mineral. It reflects the minerality of the calcareous and clay-ferrous soils of the La Montesa vineyard where it is born, in the Valtomelloso area, transmits the freshness and nerve of the Atlantic influence that prevails on the slopes of Mount Yerga, and demonstrates Álvaro's mastery Palacios, which has managed to consolidate a style of white with personality, which also honors the Riojan tradition

Medium-high robe cherry red with ruby rim. Clean and bright. Great aromatic intensity with a predominance of ripe red fruit. Sweet, spicy and lactic notes on a balsamic and somewhat earthy background. Powerful and meaty attack. Good volume with a sweet and tasty mid palate.

Aged for 12 months in new French oak barrels and for another 12 months in semi-new barrels. Afterwards, it rests for a minimum of 18 months in the bottle.

Deep cherry red color with purple edges. Complex, fresh and clean, with aromas of ripe red fruit, mentholated and aniseed notes, of undergrowth and aromatic plants. Bombastic, tasty, mature, with sweet and well-structured tannins. Fresh and fruity, with balsamic notes in the aftertaste.

Aged for 12 months in new French oak barrels.

Marked tropical character, with hints of mango and pineapple, a remarkable minerality, and earthy nuances. On the palate full of flavors, juicy and smooth, with very good structure and body. In addition, its high acidity gives it freshness and facilitates the perfect aging of the wine.

After fermentation, we keep the wine on its lees for two months with periodic battonages. Then it rests at low temperature for eight months until it is taken to the bottle where it finishes refining.

Intense and very lively cherry color. On the nose it is a red wine in which an expressive fruit load predominates. Intense and fine toasted notes give way to fruity notes, pleasant and sweet, spicy aromas and an intense mineral background. It has a mid palate marked by fleshy ripe red fruit that goes hand in hand with fine toasted notes and spicy notes.

This wine was aged in the barrel room of our winery in Alfaz del Pi for 17 months in new French Allier oak barrels.

Cherry red of good intensity with a high and bright robe. On the nose hints of ripe red and black fruit, spicy, hints of scrubland and fine and fine cocoas. Fruity, sweet, full-bodied attack with a perfect acidity and balsamic sensation that provides length.

12 months in French Oak.

Cherry red with violet reflections. French oak aromas with ripe cherry-like fruit, cassis, liquorice ... Velvety, ripe red fruit and a toffee background that makes it very long and complex on the palate.

Minimum of 10 months in new French oak barrels.

A deep and dark color with very pleasant violet reflections, a very expressive nose dominated by ripe black fruit with spicy wedges and the mouth with frank and flexible tobacco tannins, they are present and serious, the finish is spicy, it is pure Crozes-Hermitage !

Breeding

View: Cherry red / Opaque Nose: Ripe fruit / Peach / Fruit aromas / Candied orange Mouth: Powerful / Long / Meaty / Noble / Vigorous / Pleasant finish

This wine shows the most innovative side of DO Montsant. Its authors have sought to flee from the prevailing over-extraction and seek the richness of aromas without excess volume. The result is a juicy, lactic red, loaded with fruit and floral aromas, with a medium layer and a spicy finish that surprises everyone who tries it.

Color: High intensity, cherry color with a cardinal rim. Abundant, dense and stained tear. Nose: High intensity, with great complexity and elegance in the aromatic matrix, highlighting the mineral notes and red and black fruits, memories of incense. All this coupled with the fine wood notes from French oak, such as vanilla, cedar, blond tobacco and spices. Taste: In the initial phase of taste, it shows excellent softness and volume, developing a very fine tannic structure that makes it tasty and savory. The freshness that the Graciano brings, makes it more balanced with respect to alcohol, showing a very long aftertaste and a pleasant finish. In the retronasal route, the spicy, fruity notes and those from the wood appear again.

It reflects the spirit of the estate and the philosophy of the Martínez Bujanda Family. Made with Tempranillo and small contributions of Graciano and Maturana Tinta, it is a selection of the best bunches from the vines on the highest and deepest terraces on the most clayey soils of Finca Valpiedra. Finca Valpiedra is a long aging reserve, a current Rioja 'classic', subtle and elegant, and a reflection of the terroir of our farm.

Tasting Phase: -Tasty, fresh and balanced, sensations of apple, yellow plum, spices, creamy notes, pleasant finish and citrus (Gourmets Guide). -Powerful, tasty, dry, mineral, with a delicate appearance of noble woods (incense and sandalwood), with excellent structure, lees, somewhat saline background, acid balance and white fruit, floral and mountain herbs.

Visual phase: Clean and bright. Golden yellow color with greenish tones. Olfactory phase: Intense and complex aromas of stone fruits (peach) and citrus (grapefruit), with vegetable nuances (fennel) and dried fruits (almond), all of them harmonized with aromas from oak wood (smoke, coconut and vanilla ). Powerful and fresh taste, of great length and aromatic persistence of great intensity and complexity. Vinification: Destemmed- crushed. Cold pre-fermentation maceration. Pressed in a low pressure pneumatic press. Static settling by cold at 8º C. Alcoholic fermentation in new 225-liter barrels (50% American oak, 50% French fine grain oak). Aging: Aging on the lees in 6-month barrels with weekly stirring of the lees. Bottling: Filtered and bottled. Aging in the bottle for at least 6 months.

View: Good intensity of color, dark red. Nose: Complex and fresh, with a good fruity touch, especially with the presence of red fruits. The wood gives it notes of cedar and roasted notes. Mouth: Nice but firm entry with sapid notes. Good balance and melting and fine tannins. Very persistent

Name: Vineyards located on the Abadía Retuerta estate, in Sardón de Duero (Valladolid). Description: The vineyards are spread over north-facing slopes to heights that reach 850 meters. Age: 20 years Climate: Continental Harvest: Harvest in October. Vinification: Fermentation carried out in small stainless steel tanks where the malolactic was also carried out. Aging: 13 months in French and American oak barrels.

This Grüner Veltliner is a wine bear. Aromas of Williams pear, pineapple, pink Grapefruit and on the palate it is sweet and spicy Notes, bacon pears and grated finish it A powerful wine. Sample Bite and Breed with great enamel and is with all Fill almost filigree with impressive length.

With Lees

Beautiful intense garnet red dress with burgundy hues. The nose is intense, clean, with aromas of ripe red fruits (blueberries, strawberries, plums), noble wood tones with pleasant toasted notes and cassis background. On the palate it is dry, warm, with sustained acidity, structured but friendly, broad, very persistent, and with an elegant aftertaste.

15 months in American oak barrels.

View: Cherry red with a medium layer with a purplish edge. Nose: Good intensity of red fruits wrapped in flowers on a background of spices. Very fresh and complex and with a marked fruity character. Mouth: It begins with a sweet attack, with a silky, caressing texture, which opens the way to a fresh and fruity center marked by currants and cassis. The finish is tasty, enveloping and leaves us with a mineral memory at the end. Good balance in the mouth between tannins and a marked freshness of the stalk. Nice and long drink, it has a good aging capacity.

Vinification: The grapes were covered with a 10-30% of whole bunches and mixing varieties (depending on the soil), seeking to enhance the aromatic part and provide tension and emotion in the mouth with the ripe scrapes. Fermentation was carried out with native yeasts using vat feet. During the maceration, the temperature and the incubation times were played to perform a precise extraction by infusion. The malolactic was carried out partly in barrels and partly in storage. Aging: Aging for 18 months was made with a 70% in French oak barrels of one and two wines, a 15% in 600-liter French oak barrels and the remaining 15% in 1,200-liter foudres. The wine was lightly filtered before bottling.

Complex, combining oak aromas with ripe fruit on a toasted balsamic background. Full, fatty and with a majestic mid palate, combining the balance of elegant tannins with a good weight of fruit.

Made from strains over 70 years old grown on limestone-clay soils. Bobos is a synonym for Bobal and Finca Casa la Borracha is the old Bobal estate where Bodegas Hispano-Suizas is currently located. Vinification material: Wood Aging period: 10 months Age of the barrels: New Type of wood: French oak

Intense cherry color. When shaken, the black fruits, the minerality, the Mediterranean spices (thyme, burlap) take center stage and they appear roasted from the barrel. Sweet and glyceric entry. Offers mineral and black fruit sensations. Balanced, with fleshy tannins, with a fresh, long and pleasant finish.

Malolactic aging in barrels and 4 weeks with batonage. Aging for 18 months in French oak.

Intense aroma of fruits and spices on new oak backgrounds. Fresh and sweet palate, very broad, with definition of the fruity notes of the aroma (vineyard peach and summer melon) that are complemented by hints of vanilla and toasted bread acquired during aging.

10 months of which 50% of the wine has fermented and aged in new French and American oak barrels for 8 months

Intense cherry color, with some red tones. Dense, bright and glyceric. Complex and very intense nose. Great presence of very ripe red and black fruits, toasted, toasted and memories of the barrel. Spices, minerals. Concentration and elegance. In the mouth it is a powerful and elegant red wine at the same time. Meaty, dense, concentrated, mature. With a lot of fruit presence. Very present tannins together with a good acidity.

Barrel red wine. 15 months in French oak barrels.

Deep red color. Intense nose of ripe red fruit, spices and liquorice. The highly concentrated mouth elegantly expresses the floral and liquorice aromas of Tempranillo. Fresh fruit, with touches of roasting provided by the barrel. Silky tannins and long persistence in the mouth.

12 months in French oak barrels.

Color: Intense, deep garnet. Little evolved. Aroma: Intense, complex, very subtle. Black fruit (blueberry, currant, plum, sloe jam) and red (cherry) predominate. Some spicy notes and subtle hints of woods. Palate: Medium-high body. Friendly entrance; mid palate with very tasty and expressive tannins, without any astringency, balanced acidity

The best Tempranillo plots from Finca Legardeta (The island, Trasfalerías) are carefully harvested by hand in small 200 kg containers, later in the winery the grapes are selected and vatted by gravity in 20,000 kg stainless steel tanks. There and after a slight maceration, the wine ferments at a controlled temperature. During this process, gentle extraction by manual pumping over is essential. Once the malolactic fermentation is finished, the wine is driven by gravity into French oak barrels

Complex nose rich in nuances, white fruits, floral nuances and fine smoky touches. In the mouth it is tremendously broad, unctuous, and of great liveliness.

Vineyard yields are usually extremely low (less than 1,000 Kg / Ha for Verdejo, 1,500 for Godello and 3,500 for Albarín). Once in the winery, the grapes undergo a long stainless steel maceration before a slow and gentle press. Fermentation and aging on the lees takes place in new 225-liter French oak barrels, remaining in them for 11 months until bottling. The result is a white with great aging capacity, fresh, elegant and suggestive.

Wine made in wood, but with great respect for varietal aromas, the ripe fruit stands out, which are very subtly accompanied by spicy and dried fruit aromas. In the mouth it is widely expressed with a marked mineral character and deep unctuousness. A consistent target.

Selection in vineyard and manual harvest in boxes of 20 kg of the three varieties separately. Cold maceration (10ºC) of the Albariño and fermentation in a 2,500-liter French oak vat. Aging on lees in wood for three months, using the batônnage technique. Subsequent mixing of the Albariño with the Caiño blanco and Loureiro varieties. Aging in deposit for another three months. A single, gentle filtration. Bottling and resting for six months before its release on the market.

View: Dark and intense cherry red color with a tinted tear. Nose: Explosive, modern and elegant aromas. Notes of ripe black fruits (plum, blackberry, blueberries, ...) with intense hints of vanilla, cocoa, liquorice and toasted tones along with other spicy and mineral nuances (flint, pencil lead). Mouth: Ripe and sweet tannins. Powerful, dense, sweet, broad and velvety. Great acidity that provides great freshness. Long and elegant finish that invites you to take another sip from the glass.

The Jesús Yllera Crianza grape is harvested by hand, which allows a first selection of bunches to be made in the field. Later, in the winery, a second selection is made. The tanks are filled by gravity, respecting the integrity of the grape as much as possible. The grapes are not destemmed before being placed in the tanks, avoiding breakage in the grain, to achieve more fruit aromas in the final wine. During fermentation, daily pump-overs are made to extract more color and control the temperature. Finally the wine is clarified and racked and aged for 12 months in French oak barrels, half new and half second year.

Bright and varied aromatic palette with a predominance of black fruit, iron notes, cocoa, liquorice and aromatic herbs. Lush, consistent, very tasty, with sharp but fresh tannins.

24 months in new and used French and American oak barrels. Wide dimension wine.

An elegant, fruity wine with a touch of perfume on the nose, well balanced and tasty.

Bembibre offers us the best of 6 vineyards, selected among the best in Bierzo: vineyards planted on gravel soils and decomposed slate, with slopes of up to 22%, vines over 60 years old and very low yields per hectare. An elegant, fruity wine with a touch of perfume on the nose, well balanced and tasty. Aging: Malolactic fermentation in American oak barrels. Aged for 15 months in new French oak barrels

Intense red with cherry-colored iridescence. On the nose it is frank and pleasant with a marked aroma of ripe red fruit with light hints of compote fruit, well accompanied by sweet notes and wood. A wine with a character very marked by ripe fruit with hints of black fruit is discovered. The tannins of the wood are appreciated in a sweet way, spicy with an aftertaste of nuts.

Cold maceration of the must with the skins. Malolactic in new barrels. Aged for 12 months only in new 90% French oak and 10% American oak barrels.

The noble S.Dona of the Brandstatt This Riesling is as magnificent as a deer. Its abundant and deep expression of variety with red peach, pastis and hibiscus combined with smoky and stony notes. On the palate Stone fruit, grouping, a spicy herbal condiment and a crystalline structure with Acid tinkling - great, magnificent expression of variety.

Made on lees

View: Garnet / violet reflections Nose: Complex / intense / fruit aromas / wild fruits / roasted notes / balsamic notes Palate: Harmonious / powerful / friendly tannins

Old vineyards over 60 years old. It was aged in American oak and French oak barrels for 15 months.

View: Bright / High layer / Ruby red Nose: Spicy notes / Toasted notes / Aging notes / Ripe fruit / High intensity / Strawberries / Blackberries / Plums / Cassis / Fruit aromas Mouth: Balanced / Tasty / Long / Broad / Creamy / Notes balsamic / Nice finish

Vinification material: Wood Aging period: 14 months Age of the barrels: New Type of wood: French and American oak Clarification and filtration: Not filtered

Straw yellow, clean and bright wine. Elegant, complex and intense and with a very long aftertaste in which the fruity notes merge with the creamy and toasted touches of the wood. Very balanced acidity that promises a long longevity.

The Mateo Tempranillo Blanco is aged in barrels in the presence of its lees for 4 months and subsequently aged in the bottle for a minimum of 8 months.

Fragrant, the fruit seduces the nose, cherry cherry, also violets and the hidden barrel behind. Chinese ink, hints of grass, spices and balanced, fresh and lively on the palate.

Aging in the barrel, which lasts up to 24 months.

Cherry red with a very high layer. Aromas of fruit and wood are assembled and memories of ripe red fruits, leather, toasted, vanilla begin to appear. On the palate it is a well structured and balanced wine, the integration of alcohol and acidity is excellent and an aftertaste different from the classic Valduero range is appreciated.

The harvested grapes fermented for 9 days between 23 and 28ºC, followed by a 10-day maceration. The vine that produces this wine is cultivated by glass, without irrigation, without chemical fertilization, middle age, strict pruning in winter, green pruning in June, balanced cultivation and harvest by hand. Yield three times lower than that of trellised vines, three times higher quality grape. 18 months in oak barrels from 2 origins.

Straw yellow color with greenish reflections. Aromas of toast, mountain flowers, walnut, which very possibly melt with a gentle aroma of butter, caramel coffee with milk, earth, forest, figs, glacé brown. Soft touch, very fine entry of the bubble, notes of toffee, pine nut bread, pastry. 11

Five years of aging with a cork stopper.

View: cherry red, garnet rim. Nose: aroma of ripe fruit. Mouth: balanced, between fruit and wood. Long and intense finish.

Harvested by hand in 16kg boxes, the grapes are selected upon entering the winery. Cold pre-fermentation for 5 days and fermentation in steel tanks with autochthonous yeasts at a controlled temperature not exceeding 28ºC. Malolactic fermentation in French oak barrels. 16 months in new French oak barrels.

The fineness and regularity of the bubbles leave an impression of serenity and refinement that confirm the richness and intensity of the aromas. These are expressed by notes of candied peach and pineapple, citrus and honey. The tasting is voluptuous, marked by a frank attack, a remarkable balance and a very long finish on yellow fruits. A champagne to be savored for those buttered breakfasts, accompanied by some toasts with Provencal herbs or in a fresh fruit dessert. A very classy champagne!

Located in Bisseuil, near Epernay, the Bauchet family estate has been perpetuating Champagne winemaking traditions for 4 generations with great skill and respect for the vine. Born from the blend of Chardonnay and Pinot Noir, this champagne affirms its elegance with its luminous dress in a beautiful golden yellow color. Kept in cellars for a minimum of 36 months and in Prime Minister Cru vineyards in the Côte des Blancs and Montagne de Reims, it makes this champagne something very special.

Purplish red with purplish iridescence. High layer. Frank nose, wild, black and red fruits, well assembled with the noble subtlety of oak. Powerful intensity. It is firm, silky and complex.

Destemmed without crushing, in very wide tanks for a better extraction of flavors, aromas and color. Clarification with natural egg white. Aged for 12 months in French and American oak barrels.

Cherry red color, very covered and bright. Red and black fruit with a perfect ripeness point, sweet notes of red plums and cherries together with floral notes and ripe cabernet. The wood integrates sweet and balsamic spices into the wine, aromas of scrubland and undergrowth assembled with toasted oak aromas. It was a very meaty, stout and elegant wine. Sweet, ripe, very creamy and round tannins stand out for the youth that the wine has at this time. Wide and structured, very intense fruit load, very full of fruit flavors. Persistent aftertaste marked by notes of liquorice and spices.

12 months in French oak barrels.

Clean and bright, almost pale. At first, aromas of fresh fruit: granny-smith apple and grapefruit, with soft floral and herbaceous touches of fennel, star anise, acacia flower and orange blossom, to give way to white, ripe and intense fruit: pear and melon, and hints stone fruit, nectarine. Its unctuousness in the mouth surprises and we perceive its aromatic load even more. Its elegance and its refreshing and long finish create a perfect balance. Result of a warm vintage and excellent maturation. It will be refined in the bottle for years to come.

5 months in French oak barrels.

Yellow color with slight greenish reflections. Sparkly. On the nose it has notes of white apricot, peach, hay, well integrated wood notes. In the mouth, fresh attack with good acidity, broad with persistent citrus notes and a characteristic Verdejo finish.

. Verdejo fermented and aged in barrels on its lees for 10 months and a minimum of 5 or 6 months in the bottle before being released on the market. Spontaneous fermentation.

Complex nose, with intense citrus and floral aromas of gardenia and honeysuckle, and a minerality reminiscent of wet stones. A note of hazelnut and spices from the elegant oak continues on the palate. Great balance, round, with a persistent finish and long aging potential.

The bunches are pressed whole and fermented in French oak barrels of the best quality. After completing the malolactic fermentation, the wine ages on its lees for nine months, until it is bottled in summer.

Powerful, high robe, black fruits

Aging in barrels between 12 and 18 months.

PSI is a fluid red wine with intense aromas of red fruits such as strawberries and raspberries, delicious toasted notes, roasted coffee and hints of pepper. In the mouth it is intense, wide and well structured. With marked tannins, spicy notes and a pleasant and refreshing finish.

17 months playing with an assembly of used French barrels, large vats and cement tanks.

Silky, powerful, and well integrated good acidity. and with a mineral touch and slightly bitter finish that invites you to drink again

100% GREEN ON LEADS HARVEST 2017, EXCEPTIONAL ADD 18 MONTHS ON LEADS IN CONCRETE EGGS 1 YEAR IN BOTTLE

View: Cherry red color with purple edges. Nose: From the beginning it shows notes of fresh red fruit, raspberries, cherries with contributions of violets and blackberries on a background of scrubland, rosemary and pepper. Mouth: On the palate it is smooth and elegant, with a good structure, with silky and very mineral tannins. It exhibits a good balance again of cherry and pepper notes. An elegant wine that promises longevity.

Vinification: All varieties are mixed before fermenting and covered with a 5-15% of whole bunches, seeking to enhance the aromatic part and provide tension. Fermentation was carried out with native yeasts using vat feet. During the maceration, the temperature and the incubation times were played to perform a delicate and precise extraction by infusion. The malolactic was carried out entirely spontaneously in new barrels and one wine. Aging: Aging for 20 months in new French oak barrels (16%) and the rest in barrels of one and two wines. A slight filtration was carried out before bottling.

Very dark and intense cherry color. It stands out, a very ripe and concentrated black fruit. Spicy, roasted and mineral notes complement the fruit load. Very tasty and sweet, with very present fruit. Good, ripe and juicy tannins.

18 months in French oak barrels.

Wide layer of intense and deep ruby color. On the nose there are notes of ripe red fruits, tobacco, cedar and truffle. Very clean and with a good aromatic intensity. Good body on the palate, with noble tannins from good barrel aging and very balanced. Tasty, appreciating notes of liquorice.

Fermented in "Allier" wooden vats for 11 days at a temperature between 24º and 28º C, in the presence of the skins for another 25 days, obtaining noble tannins that give rise to a long-lasting color resistance in our entire range of wines. Aged for a minimum of 20 months in new French oak barrels, of various origins and American.

Cherry with tile tongue. Roasted, roasted and mineral that, when shaken, shows its complexity and finesse. Aromas of broom, undergrowth, coffee, Chinese ink and a slight memory of berries appear. In the mouth it is complex with hints of toast and minerals, but also of the understory and Chinese ink, complex, round, without edges despite the tannic force.

Red with 12 months of new Allier barrels.