100% Muscat of Alexandria. 4 days of maceration, alcoholic fermentation with aotóctonas yeasts in used oak barrels, spontaneous flower veil formation

Cariñena (65%) and Garnacha (35%). manual harvesting, total de-stemming, joint alcoholic fermentation, 1 months of maceration are gentle pigeages

Marsanne (50%), Garnacha Blanca (40%) and Terret Blanc et Rose (10%). manual vintage, direct pressing, alcoholic fermentation with autochthonous yeasts in barrels (Marsanne and Garnacha) and stainless steel tanks

Terret Blanca et Rosa (70%), Marsanne (20%) and Garnacha Blanca (10%). vintage manual, direct pressing, alcoholic fermentation in stainless steel tanks with indigenous yeasts

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 (gray, ink and white) of 90 years. gentle maceration of the whole grapes (without destemming) for 60 days, alcoholic fermentation with native yeasts in stainless steel tanks

Cariñena (50%), Garnacha (25%), Syrah (25%). Garnacha in whole vintage, destemmed Syrah, Cariñena with half of its scrapes, maceration of 9 months in open vat, daily overruns, alcoholic fermentation in fiberglass tanks with native yeasts, without added sulfites

Cariñena (50%) and Monastrell (50%). despalillado, maceration of 3 weeks for the Monastrell, 6 weeks for the Cariñena

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Cariñena of 62 years (60%) and Monastrell of 25 years (40%). gentle maceration joint with scrape for 55 days

Syrah (60%), Cariñena, Garnacha and Garnacha tintorera (40%). joint maceration of the varieties in 3 months whole vintage, alcoholic fermentation with native yeasts