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

Garnacha tinta (40%), Cariñena (30%), Garnacha gris (30%). whole vintage, lightly steeped, maceration for 7 days, alcoholic fermentation in DAI with indigenous yeasts

100% Grenache of 90 years. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

100% Cariñena of free standing vineyards from 1870. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

100% Grenache of 90 years. whole vintage, very soft pressing, alcoholic fermentation with yeast sauces

100% Cabernet-Sauvignon. 30-day maceration, alcoholic fermentation in oak barrels, soft pressing, malolactic

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% Carignan from old vines (more than 90 years old). alcoholic fermentation in open barrels of 500 l, maceration of 15-18 days with pigeages

100% Pinot noir. important selection in the vineyard and in the winery, maceration of 1 month, cold alcoholic fermentation (max 30º) with pigeages and remounts

100% Pinot noir. important selection in the vineyard and in the winery, maceration of 1 month, cold FAL (max 30º) with pi

100% Pinot Noir. vintage manual with selection in the vineyards and on table, cold maceration, pigeages and remounts, soft pressing in a horizontal press of 100 years

Caiño (50%) and Brancellao (50%). No destemming, gentle and delicate maceration without using pumps and aggressive processes, alcoholic fermentation with yeasts

100% Pinot Noir. 80% whole grape, 15 days maceration, alcoholic fermentation with autochthonous yeasts in 5-10 year oak barrels

Pinot Noir (85%), Pinot Gris (15%). traditional vinification

100% Blaufränkisch. without destemming, maceration for 8 weeks, alcoholic fermentation with autochthonous yeasts in oak vats

100% Pinot Noir. traditional vinification

12 varieties planted in 1856: Cariñena, Alicante, Cinsault, Monastrell, Terret, Garnacha .... without despalillar, maceration of 15 days, alcoholic fermentation with autochthonous yeasts of 21 days

100% Garnacha. Pre-fermentative maceration in cold, with gentle pumping over, without the use of pumps. The pressing was carried out symbolically, pressed very lightly.

100% Blaufränkisch. vintage manual, destemmed, stepped with the feet, alcoholic fermentation in oak fudres with native yeasts

100% Monastrell of old standing vines planted in 1941. despalillado without squeezing and stored in underground vats, FAL by autochthonous yeasts from 12 days to 26º, bazuqueomanual, vertical pressing, discovers new 500litre barrels, French oak where the MLF performs in contact with laslías

100% Garnacha de Peñafiel (Valladolid). manual harvesting, total de-stemming, 25-day maceration, alcoholic fermentation in stainless steel tanks with indigenous yeasts, FML in barrels

Garnacha (27%), Cabernet Sauvignon (27%), Tempranillo (26%), Merlot (10%) and Cariñena (10%). 29 days maceration, alcoholic fermentation in new barrel

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