100% Xarel·lo. 24 hours maceration with skins and pressing, alcoholic fermentation in amphora with native yeasts

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

Merlot (90%), Cabernet Franc (10%), vineyards of min. 25 years sold by hand. selection in the vineyard and with selection table, vinification in thermoregulated stainless steel tanks, long maceration of 4 weeks

Pinot Noir, Chardonnay, Pinot Meunier from the best terroirs of the Marne. traditional method

Pinot Noir, Chardonnay, Pinot Meunier from the best terroirs of the Marne. identical to the Brut Reserve but with more expedition liqueur, traditional method

Riesling. soft crushing, 12 hours maceration, pressing, alcoholic fermentation in inox tanks

100% Chardonnay of 5 Crus de la Côte des Blancs. Asemblage of 2 crops, traditional method

100% Pinot Gris. cold deburring, slow alcoholic fermentation (between 3 and 12 months) with own yeasts

100% Garnacha from old vines over 60 years old. Total destemming, maceration of 25 days, 5 days in cold, alcoholic fermentation with own yeasts, FML in barrel

100% Palomino. biological aging, wine headed, taken out and bottled manually with the traditional Venencia, without filtration niestabilización

100% Syrah from the Valtosca and Aguilanda plots. cold pre-fermentation maceration of 3 days in underground water, alcoholic fermentation in new French oak barrels of 500l, bâtonnage until the end of FML

100% Garnacha. cold maceration for 24-48 hours, alcoholic fermentation during 10-12 days with two daily steps and a small overhaul, enlong FML

Manto Negro (56%), Cabernet-Sauvignon (18%), Syrah (16%), Callet (5.4%) and Merlot (4.6%). controlled alcoholic fermentation, maceration of 38 days, with pumping over, punching and délestage, bottling without filtering

Manto Negro (55.3%), Cabernet-Sauvignon (18.4%), Syrah (16.3%), Callet (5.7%) and Merlot (4.3%). controlled alcoholic fermentation, maceration of 38 days, with pumping over, bazuqueosy délestages, bottling without filtering

100% Tempranillo. cold maceration for 24-48 hours, alcoholic fermentation during 10-12 days with two daily steps and a small overhaul, enlong FML

100% Tempranillo. cold maceration for 24-48 hours, alcoholic fermentation during 10-12 days with two daily steps and a small overhaul, enlong FML

Garnacha (35%), Cabernet Sauvignon (35%), Merlot (10%), Syrah (10%) and Cariñena (10%). 30 days film maceration, alcoholic fermentation in barrel

Palomino and Pedro Ximénez. mixture of Oloroso and Pedro Ximenez, wine headed

100% Palomino. wine header

100% Palomino. wine header

Peter Jimenez. grapes exposed to the sun for its pasificación, wine headed

100% Palomino. wine header

Prensal Blanc (70%), Sauvignon Blanc (30%). pre-fermentative maceration at low temperature, alcoholic fermentation in stainless steel tanks between 13 and 15ºC, half of the alcoholic fermentation of Sauvignon is made in barrels

Garnacha (80%), Cabernet Sauvignon (10%), Syrah (10%). on maturation in the vineyard with more than 18º probable of alcohol in sugar, alcoholic fermentation in new French oak barrel of 300l