Massuria | MAS ASTURIAS | Villafranca del Bierzo, Bierzo
Arenas de SantYuste Vino de Pueblo | ESMERALDA GARCIA | Santiuste, Segovia
Mario Rovira Flamenca | MARIO ROVIRA VITICULTOR | Tiana, Maresme
Partida Creus Vinel·lo tinto | PARTIDA CREUS | Bonastre - Baix Penedès, Penedés
Microbio La Resistencia | MICROBIO WINES | Nieva, Segovia
Massuria
20,60 €
Arenas de SantYuste Vino de Pueblo
16,15 €
Mario Rovira Flamenca
The Maresme sends us a summery memory, fresh and crisp!
11,60 €
Partida Creus Vinel·lo tinto
The typical wild touch of Partida Creus, and how much fluidity!
14,15 €
Microbio La Resistencia
Probably the most activist wine of Ismael Gozalo, extravagant and wild!
16,95 €
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
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
Garnacha (90%) and Tempranillo (10%). Total de-stemming, 10-day maceration, alcoholic fermentation in 4 small amphoras with native yeasts
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
Grenache and white Carignan, Malvasia .... hand destemmed, 36 days film maceration in amphoras, alocholic fermentation with autochthonous yeasts
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
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% 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% Zibibbo (Muscat of Alexandria). trodden, alcoholic fermentation with native yeasts in buried amphoras of 220 l
100% Mtsvane. direct pressing, alcoholic fermentation in Qvevri (large earthenware vessels buried below ground) with native yeasts
100% Chinuri. whole bunch crushing, maceration and alcoholic fermentation in Qvevri (large earthenware vessels buried below ground) with native yeasts
100% Verdejo. 25 % destemmed, 4 weeks maceration, very soft pressing, alcoholic fermentation with native yeasts in 228 l oak barrels
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. 25 % destemmed, 4 weeks maceration, very soft pressing, alcoholic fermentation with native yeasts in 228 l oak barrels
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% 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

Our wineries

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

Cellars | Cuvée 3000">