100% Verdejo.

Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsó, Garrut, Trepat, harvested by hand in this order. short maceration with scrap, stepped with the feet, the pressed musts are added one on top of the others elongating a lot the fermentation of the set, FAL with native yeasts, FML spontaneous with indigenous bacteria, without added sulphurous

.

Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%). Maceration of 8-10 days, 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

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% 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% Rkatsiteli. 50 % destemming, 3-month skin maceration, alcoholic fermentation in Qvevri (large earthenware vessels buried below ground) with native yeasts

100% Chinuri. direct pressing, alcoholic fermentation in Qvevri (large earthenware vessels buried below ground) with native yeasts

100% Mtsvane. direct pressing, alcoholic fermentation in Qvevri (large earthenware vessels buried below ground) with native yeasts

100% Saperavi. 50 % destemming, 1-month skin maceration, 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% 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