Vins Nus InStabile Vermell

Garnacha tinta (90%) and Garnacha gris (10%) from 30 to 45-year-old vines. 50% destemming, 10-12 days maceration for the whole bunches and 25 days for the destemmed grapes, alcoholic fermentation in stainless steel tanks with native yeasts

22,20 €

Le Coste Rosso di Gaetano

.

44,15 €

Eduardo Torres Quota Nave

.

31,10 €

La Sorga A Freux

.

28,85 €

Suertes del Marqués Esquilón

.

21,05 €

Frontio Bebeme

.

23,75 €

Suertes del Marqués Las Suertes

.

41,00 €

Gutiérrez de la Vega Imagine

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

29,50 €

Vinyes Tortuga Pana-Vision

.

32,65 €

Escoda-Sanahuja La Llopetera

100% Pinot Noir. alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

24,85 €

Yoyo Caldera

.

41,20 €

Microbio Brutal tinto Tempranillo

.

24,05 €

Panduro Vinos Quarterada

.

24,15 €

Bonnet Cotton Brouilly 100% Cotton

.

22,65 €

Adrián Alonso Paraje La Santa

.

39,45 €

Els Bardissots La Besàvia

13 autochthonous varieties in complacency (Picapoll, Sumoll, Beier, Pansa blanca ...) of 80 years. maceration of 1 week in stainless steel tanks, trodden and pressed, alcoholic fermentation with native yeasts

27,00 €

Combier Crozes-Hermitage

100% Syrah from 25 years old vines. manual harvest, total despalillado, by gravity, maceration in DAI with temperature control, alcoholic fermentation with autochthonous yeasts, delestages, remounts

29,95 €

Fonterenza Uva Matta Bianco

.

47,15 €

Fonterenza Uva Matta Rosso

.

47,15 €

La Fita Sumoll tinto

100% Sumoll. de-stemming, 7-day maceration with “pigeage”, alcoholic fermentation with indigenous yeasts in stainless steel tanks, final fermentation in used oak barrels and demijohns

20,00 €

Pheasant's Tears Vardisperi Rkatsiteli

100% Vardesperi Rkatsiteli . 9 months in Kvevri

23,90 €

Pheasant's Tears Mtsvane

100% Mtsvane. total de-stemming, maceration for 1 month and alcoholic fermentation in Qvevri (amphorae buried in the ground) with indigenous yeasts