100% Monastrell of more than 40 years, driving in a glass without irrigation. no destemming, maceration of skins, very slow alcoholic fermentation (1 year) with native yeasts

100% Bobal of vineyards planted in 1919 and 1940, with very low yields. in small oak vats, with long macerations and few remounts

100% Giró. destemming, vinification in 300 liter barrels, 15 days of maceration, light pressing

100% Muscat of Alexandria. harvest in mid-October - early November when the bunch is completely pasteurized, soft destemming, native yeasts, slow FAL of 60 days in oak barrels of 300 liters, stop fermentation due to suconten

Monastrell (90%) and Syrah (10%), glass drinking without irrigation. vintage at the end of September - beginning of October, destemming and maceration of skins, FAL with yeast in oak barrels, stop fermentation by high concentration of sugars, without heading, duration approx. 8

100% Monastrell of more than 40 years, driving in a glass without irrigation. no destemming, maceration of skins, very slow alcoholic fermentation (1 year) with native yeasts

100% Bobal. alcoholic fermentation in large frustoconical vats, FML in barrel

100% Garnacha. 80% destemming, maceration for 10 days and alcoholic fermentation in French oak vats, FML in barrel

100% Muscat of Alexandria, glass driving. harvest in mid September when the bunch has half of grazed grapes, soft destemming, native yeasts, slow alcoholic fermentation of 60 days, stop the fermentation due to its sugar content

100% Muscat of Alexandria of more than 60 years, driving in glass without irrigation. native yeasts, de-stemming and pressing, fermentation at controlled temperature, 12-day alcoholic fermentation

100% Merseguera grafted on old Bobal vines. manual harvest in boxes of 15 kg, destemmed, alcoholic fermentation in 225 liters with indigenous yeasts

Bobal (75%), Merlot (10%), Cabernet Sauvignon (7%), Garnacha (6%), Tempranillo (2%). de-stemming and light crushing, cold maceration, alcoholic fermentation 10-12 days, small overpumps, post-fermentation maceration 3-6 days, FML in barrel and 4 weeks with batonage

Syrah, Giró and Monastrell. vintage manual, destemmed, maceration 24 days, alcoholic fermentation in open oak barrels of 300 l

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100% Roman Muscat. vintage manual, alcoholic fermentation in 225 l American oak barrels with native yeasts, appearance of veil flower

Merseguera (65%), Viognier (24%) and Malvasía (11%). cold maceration, alcoholic fermentation in stainless steel tanks

100% Grenache over 40 years, driving in a glass without irrigation. light stemming and crushing, indigenous yeasts, alcoholic fermentation in French oak barrels of 300 liters