Selection of Castilla-La Mancha, Valencia, Catalonia, Castile and León, Mallorca, Murcia, Madrid, País Vasco, Andalucía, Aragón, Canarias, Galicia, Baleares, Various regions, Navarra, Cantabria, Asturias, La Rioja

Massuria

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Partida Creus VNR Vinel·lo tinto

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

17,10 €

Barco del Corneta La Sillería

100% Verdejo from pre-phylloxera vines. manual harvest in 10 kg boxes, 24 hr settling, alcoholic fermentation with autochthonous yeasts

44,60 €

Puiggròs Exedra tinto

100% Garnacha. manual harvest, alcoholic fermentation partially in amphoras and in stainless steel tanks, very light maceration, FML in amphora

11,90 €

Escoda-Sanahuja Mas del Gaio

Perellada (50%), Garnacha blanca (25%), Macabeu 100 years (25%). Maceration of 8-10 days, alcoholic fermentation in amphora with native yeasts

32,00 €

Esencia Rural Pampaneo Airén Natural

100% Airén of prefiloxericas vines. Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing

9,95 €

Esencia Rural Pampaneo Tempranillo Natural

100% Cencibel (Tempranillo). Total de-stemming, 2-month maceration in stainless steel tanks, alcoholic fermentation with autochthonous yeasts, spontaneous malolactic fermentation, pressing

9,75 €

Esencia Rural De Sol a Sol Tinaja Airén

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

11,90 €

Puiggròs Exedra blanco

100% white Garnacha. manual harvesting, direct pressing, alcoholic fermentation partially in ampoules of 800 l and in cement tanks,

12,15 €

Mas Candí QX 4 Xarel·los

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

18,15 €

Vins Nus Siuralta Rouge

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

16,05 €

Vins Nus Siuralta Orange

Grenache and white Carignan, Malvasia .... hand destemmed, 36 days film maceration in amphoras, alocholic fermentation with autochthonous yeasts

18,80 €

Vins Nus Siuralta Gris

100% Gray Garnacha. manual harvest, 4-day maceration, pressed grape in whole cluster, alcoholic fermentation in amphoras with native yeasts

30,10 €

Clos Lentiscus Perill Blanc Anfora

100% Xarel·lo. direct pressing, alcoholic fermentation in amphoras with native yeasts

18,75 €

Clos Lentiscus Sumoll Ferestec

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

60,15 €

Joan Rubió Tiques

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

39,25 €

Microbio Brutal Orange Verdejo

100% Verdejo. 25 % destemmed, 4 weeks maceration, very soft pressing, alcoholic fermentation with native yeasts in 228 l oak barrels

24,70 €

MicroBio Issé "Tinaja"

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

23,05 €

MicroBio Kilometro 0 "El Origen"

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

24,20 €

MicroBio Rack

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

23,95 €

Tianna Negre

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

42,10 €

Flor de Grealó

Merlot (40%), Syrah (30%), Cabernet Sauvignon (30%). selection of the farms, cold pre-fermentation maceration (3-4 days), maceration 30-35 days with pigeages

18,35 €