Jambon La Tranche de Chenas | Philippe jambon | Chasselas, Saône-et-Loire
Barco del Corneta La Sillería | Barco del corneta | La Seca, Valladolid
Rossignol Changarnier Beaune 1er Cru Les Theurons | Domaine régis rossignol | Volnay, Burgundy
Mario Rovira Flamenca | Mario rovira viticultor | Tiana, Maresme
Simon Busser Printemps | Simon busser | Prayssac, Cahors
Microbio La Resistencia | Microbio wines | Nieva, Segovia
Jambon La Tranche de Chenas
The party never ends! The most precise, and totally delicate, Gamay from Philippe Jambon.
17,70 €
Barco del Corneta La Sillería
An atypical Verdejo from vines from before the phylloxera, showing a tremendous deepness!
25,50 €
Rossignol Changarnier Beaune 1er Cru Les Theurons
It takes a few years in the bottle to see, behind a certain rusticity typical of Brugundy, the essence of Theurons: elegance and charm.
37,60 €
Mario Rovira Flamenca
The Maresme sends us a summery memory, fresh and crisp!
11,10 €
Simon Busser Printemps
A trilogy of grape varieties (Côt, Merlot and Tannat) for a peasant wine, with a lot of juiciness and personality!
11,40 €
Microbio La Resistencia
Probably the most activist wine of Ismael Gozalo, extravagant and wild!
16,55 €
100% Garnacha. manual harvest, alcoholic fermentation partially in amphoras and in stainless steel tanks, very light maceration, FML in amphora
Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%). Maceration of 8-10 days, alcoholic fermentation in amphora with native yeasts
Sauvignon blanc from Clos du Tue-Boeuf, Grenache blanc de Mendall, Macabeu de Escoda-Sanahuja. direct pressing, alcoholic fermentation with autochthonous yeasts of each wine by its side in stainless steel tanks, subsequent assembly
100% Xarel·lo. 24 hours maceration with skins and pressing, alcoholic fermentation in amphora with native yeasts
Grenache (90%) and Syrah (10%). partial de-stemming, carbon semimaceration with temperature control, alcoholic fermentation with autochthonous yeasts in stainless steel tanks, fermentation end in amphora
100% Airén of prefiloxericas vines. Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing
100% Cencibel (Tempranillo). Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing
100% Airén of prefiloxericas vines. semi-de-stemmed by hand, maceration of 152 days in three earthen jars in the same vineyard, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation
100% white Garnacha. manual harvesting, direct pressing, alcoholic fermentation partially in ampoules of 800 l and in cement tanks,
100% Xarel·lo of 4 plots, between 54 and 60 years old. manual harvest, maceration from 24 h to 4 ° C, alcoholic fermentation in barrels at 18-20 ° C
Garnacha (90%) and Trepat (10%). without destemming, maceration of the grape intervenes for 8 days, destemming, maceration of 10 days more in stainless steel tanks and pressing, final fermenting in stoneware amphoras
Syrah (90%) and Viognier (10%). joint vintage of the two varieties, alcoholic co-fermentation with native yeasts in stainless steel tanks
Samsó (90%) and Sumoll (10%). vintage manual, without destemming, maceration of 20 days, alcoholic fermentation with native yeasts in stainless steel tanks
100% Gray Garnacha. manual harvest, 4-day maceration, pressed grape in whole cluster, alcoholic fermentation in amphoras with native yeasts
100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with native yeasts
Xarel·lo (50%) and Xarel·lo Vermell (50%). 7-month alcoholic fermentation with autochthonous yeasts in oak barrels for the Xarel·lo, in Roman amphoras for the Xarel·lo Vermell, 2nd alcoholic fermentation made with honey and native yeasts
100% Sumoll. alcoholic fermentation with autochthonous yeasts of 7 months in oak barrels (50%) and Roman amphoras (50%), 2nd alcoholic fermentation made with honey and native yeasts
100% Macabeu from vineyards over 40 years old. 10-day maceration in stainless steel tanks, end of alcoholic fermentation in white ceramic amphoras with native yeasts
100% Xarel·lo planted in 1998. Total de-stemming, maceration of 12 days in stainless steel tanks, uncovered, end of alcoholic fermentation in 500 l barks with indigenous yeasts
100% Sumoll of vineyards planted in 1920. vintage manual, half despalillado and encubado in an open boot, another half without despalillar in an open amphora, trodden with the feet, maceration of 2 weeks, alcoholic fermentation with autochthonous yeasts
Treixadura, Albariño, Godello, Lado, Loureira. stepping of the grape, soft pressing, beginning of alcoholic fermentation in stainless steel, ending in ampoules of 400 l
100% Malvasia. 3 week film maceration, alcoholic fermentation with autochthonous yeasts in a concrete egg, soft pressing
Garnacha gris (75%) and Garnacha blanca (25%). hand destemmed, maceration of 1 month in Tuscan amphora, alcoholic fermentation with native yeasts
100% Verdejo. de-stemming, 7-month film maceration in jars, alcoholic fermentation with native yeasts
100% Verdejo of pre-phylloxera vines (1868). whole vintage, direct pressing without racking to the jar, very slow alcoholic fermentation (several months) at 11-14 ° C
100% Verdejo from pre-phylloxera vines. 2 months of maceration of the whole grapes in jars, end of alcoholic fermentation (3 months in total) in barrels
100% Verdejo. de-stemming, 7-month film maceration in jars, alcoholic fermentation with native yeasts
Grenache ink, white and gray, Cariñena, Monastrell and Syrah. carbonic maceration for the Cariñena, steeping and maceration of 5-6 days in DAI for the others, alcoholic fermentation in stainless with indigenous yeasts
Saperavi (40%) and Mtsvane (60%). crushed, maceration of 3 weeks without pigeage and alcoholic fermentation with autochthonous yeasts in Qvevri
100% Airén of prefiloxericas vines. Total de-stemming, maceration of 13-14 months in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, appearance of veil blossom
100% Muscat of Alexandria. 4 days of maceration, alcoholic fermentation with aotóctonas yeasts in used oak barrels, spontaneous flower veil formation
100% Verdejo from pre-phylloxera vines. mixture of the musts in fermentation of all the white wines of the winery completed with fine fresh burbas, alcoholic fermentation in stainless steel tanks with indigenous yeasts
100% Sauvignon of 40 years. manual harvest, 3-month alcoholic fermentation with autochthonous yeasts between 15 and 20 ° C
100% Macabeu of vineyards of 50 years. hand destemmed, 5 days film maceration, soft pressing, alcoholic fermentation with native yeasts in a 300 l white clay jar

Our wineries

WE WORK WITH MORE THAN 200 WINEMAKERS TO GET YOUR WINES TO COME TO YOUR TABLE

Cellars | Cuvée 3000">